At some point this summer, get a bike. It can be a new bike, an old bike, a borrowed bike – you get the idea. Just get a hold of a bike.

Then, find a hill. The steepest, most treacherous hill you can find. The kind of hill you would never in your right mind attempt to run or bike up.

Next, I want you to peddle up that hill. Yes, the one we just talked about. I want you to peddle up that beast with all you’ve got. We’re talking head down, legs jamming, thighs burning and maybe some profanities flying.

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When you finally get to the top (and you will!) I want to you turn your bike around and soar down that hill!

Ahhhh!! There isn’t a problem that can’t be solved, a frown that can’t be turned upside down, a bad day that can’t be made better, by soaring down a massive hill on your bike, with the trees whizzing past you and the wind flying through your hair. It’s absolutely incredible!

In case you can’t tell – I had a wonderful bike ride last night that involved a demonic hill and the sweetest joy ride back down it. It was amazing. Plus, there’s something about riding your bike that makes you feel like a kid again – if only for a little while. Give my challenge a try, won’t you?

If not the bike ride, then maybe the oatmeal? Baked Rhubarb Apple Crisp Oatmeal?!

My Mom gave me a truckload of rhubarb earlier this week, and I’ve been dying to use it. While I have some bigger baking ideas to use some of it up this weekend, baked oatmeal seemed like an easy way to use it right now!

Baked Rhubarb Apple Crisp Oatmeal

Ingredients:

1/3 cup chopped rhubarb

1/2 chopped apple

2 Tablespoons water

2 teaspoons agave nectar (could use honey)

2/3 cup water

vanilla extract

cinnamon

1/3 cup old fashioned oats

2 Tablespoons sliced almonds

1 teaspoon butter

1 teaspoon brown sugar

Directions:

1. Preheat oven to 375 degrees. Cook the rhubarb and apple in 2 Tablespoons of water in a pot on the stove until softened, ~2 minutes.

2. Stir in agave nectar, water, vanilla, cinnamon and oats. Pour mixture into a non-stick sprayed baking dish and bake for 10 minutes.

3. Mix together almonds, butter and sugar. After oatmeal has cooked for 10 minutes, top with the almond mixture and bake for 10 more minutes. Enjoy on it’s own, with whipped cream, or ice cream – if you dare!

Woooohooohooohoo – this was GOOD!

Tart from the rhubarb and apples, but sweet from the butter-sugar topping! The only thing that could have made this better would be whipped cream. I know. For breakfast. I wouldn’t even care. It would take this from good to GREAT!

Crisp without the “crap” – there was only 1 Tablespoon sugar total in this, compared to the multi that would be in any other crisps you’d make. Yum!

For lunch, I’ve got another dy-no-mite 3 piece!

Starring an Apricot Glazed Turkey Burger Stuffed with Goat Cheese on a bed of torn baby spinach.

I made some more of the glaze to go on top because we used it all last night. It is AMAZING! Can’t wait to dig in!

Plus my trusty standbys – Crunchy Almond Butter with Roasted Flaxseed and a Pink Lady Apple.

The perfect pairing, IMO.

Lush.

How many people are starting their Memorial Day weekend early?! I’ll be working, so think of me while you’re frolicking in the sunshine!

TGIAF!

~~~~~

TGITQT! Answer away, my friends!

1. Do you like to take naps?

2. If you could have season tickets for one sports team, which one would it be?

3. Are you a side, back or stomach sleeper?

My answers:

1. No way – they always leave me feeling groggy and yuck!

2. Iowa Hawkeyes Football!

3. Stomach