Athletically Curvy

Where are my athletically curvy girls at??Ā šŸ™‹šŸ¼šŸ™‹šŸ¼šŸ™‹šŸ¼

I’m super proud of my body and what it can do, but in all honesty I am most insecure about my legs – I always have been. They’re bigger and muscular and yes, sometimes I catch things that should have ideally fallen through a ‘thigh gap’… like snacks šŸ˜³

But now, my legs don’t bother me as much. I show up and do something every day that pushes me to WORK them instead of just complain about them.

I have cellulite that may or may not go away post-childbirth {I’ve actually always had some cellulite šŸ‘‰ sometimes it’s part of your genetic makeup and it’s very tough to get rid of completely} and I’m okay with that.

It’s okay to be working towards new ‘body’ goals while not hating your body right now. It’s okay to have your thighs touch or cellulite or hips that don’t quit. It’s okay to love your whole self, imperfections and all. Remember that, ladies šŸ’“

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One Bowl, Simple Ingredients, & 100% Whole Grain

Are you looking for a healthy snack that hasĀ simple ingredientsĀ and 100% whole grain? Made with oatmeal and whole wheat flour, these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack. Try one warmed up with a dollop of Greek yogurt!

Today’s recipe is Strawberry Oatmeal Bars:

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Strawberry Bars:
1 cup old-fashionedĀ rolled oats (gluten freeĀ if needed)
3/4 cupĀ white whole wheat flourĀ (or substitute all-purpose flour orĀ 1:1 baking flourĀ to make gluten free)
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (about 10 ounces), divided
1 teaspoon cornstarch
1 tablespoonĀ freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided

Vanilla Glaze (Optional):
1/2 cup powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk (any kind you like)

Directions:

Place a rack in the center of your oven and preheat toĀ 375 degrees F. Line anĀ 8Ɨ8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

ScatterĀ half of the strawberriesĀ over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. SprinkleĀ theĀ reserved crumbs evenly over the top. You will have some fruit showing through.

Bake the bars for 35 to 40Ā minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to coolĀ completelyĀ (you can speed this process along in the refrigerator).

While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

*Store leftovers in the refrigerator for up to 5 days.