Be Thankful

The other night my yoga instructor read part of this sentiment and I wanted to share it.  We often don’t think of negatives as something to be thankful for; we primarily associate being thankful with positives.  This quote should shift your perspective about “being thankful,” at all moments in life, both good and bad.

The three verses I think would be good mantras are:

“Be thankful for the difficult times.  During those times you grow.”

“Be thankful for your limitations, because they give you opportunities for improvement.”

“Be thankful for each new challenge, because it will build your strength and character.”

 

Be Thankful
(Author Unknown)

Thanks for not having
Be thankful that you don’t already have everything you desire.
If you did, what would there be to look forward to?

Thanks for lacking knowledge
Be thankful when you don’t know something,
for it gives you the opportunity to learn.

Thanks for difficult times
Be thankful for the difficult times.
During those times you grow.

Thanks for limitations
Be thankful for your limitations,
because they give you opportunities for improvement.

Thanks for challenges
Be thankful for each new challenge,
because it will build your strength and character.

Thanks for mistakes made
Be thankful for your mistakes.
They will teach you valuable lessons.

Thanks for exhaustion
Be thankful when you’re tired and weary,
because it means you’ve made the effort.

Thanks for setbacks
It’s easy to be thankful for the good things.
A life of rich fulfillment comes to those who
are also thankful for the setbacks.

Thanks for troubles
Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,
and they can become your blessings.…

Apple Cinnamon Baked Oatmeal

Originally, I made this for our running club potluck last Saturday.  Amidst the other amazing brunch dishes, I didn’t really know how I felt about it.  But it was super easy to throw together (a lot easier than I thought because I was kinda dreading baking), so I decided to add it to my weekly meal prep for breakfast/a morning snack.

Now that I’ve had it as a stand-alone dish, it’s a lot better than I thought!  Even when I omitted the sugar this time.  And while I’ve only had it cold, I can only imagine how much better it is when it’s hot.

Apple Cinnamon Baked Oatmeal
Adapted from Family Fresh Cooking
INGREDIENTS:
2 cups Coach’s Oats (or regular rolled oats)
1/2 teaspoon salt
1 teaspoon baking powder
2 tsp. ground cinnamon
1 cup unsweetened Applesauce
3 cups almond milk
13.5 oz can of unsweetened Light Coconut Milk
1 large fuji apple, diced
2 Tbsp. brown sugar (optional)
Toppings: 1 fuji apple (thinly sliced), pomegranate flavored craisins and chopped pecans

DIRECTIONS:

  1. Pre heat oven to 350 degrees F.
  2. Whisk together dry ingredients (oats, salt, baking powder and cinnamon) in a large bowl.
  3. Pour in applesauce and all milks. Add apples and sugar (if using).
  4. Let the mixture sit to absorb some liquid for 10-15 minutes. Set the toppings aside.
  5. Put the oatmeal mixture in the baking dish (I divided the mixture into two round casserole dishes).
  6. Bake for about 45 minutes. The oatmeal might appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature.
  7. Top with toppings of your choice.
  8. Put it in the refrigerator overnight for best results. It will thicken nicely in there.
  9. To serve, cut and re-heat as needed.