What are you thankful for?

A message board that I am part of posted a thread titled, "Thankful Thursday."  I love when I'm able to reflect on my life and realize how amazing it is. Here is what I'm an thankful for on this "Thankful Thursday."  What are you thankful for?

My Current Location: Prescott Valley, Arizona

I am thankful for my health - the ability to exercise daily and eat well - and feel wonderful!

I am thankful for the start of a wonderful marriage to an amazing person.  We are having so much fun.

I am thankful for a job I love - traveling all over the county - and time for peace and quiet while I'm on the road.  

That being said, I am thankful for the weeks I work from home and can be with my dog all day long!

I am thankful for an amazing family - parents who are the most giving ever and a sister who is my best friend.

I am thankful for my friends because they are always there when I need them.

That's my thankful Thursday

Cherry-Cinnamon Baked Oatmeal

from Delicious Living

Serves 10
Although similar in flavor to stove-top oatmeal, this baked version has a mix of textures: a slightly firm, almost crusty top and a meltingly soft interior.
Prep tip: For a vegan dish, use soy, rice, or almond milk.
2 1/2 cups reduced-fat (2 percent) milk
11/4 cups water
1 teaspoon vanilla extract
1/2 cup date sugar or turbinado sugar
1 3/4 cups rolled oats
3/4 cup dried cherries
3/4 cup chopped almonds, toasted
2 teaspoons ground cinnamon
1. Preheat oven to 375°. Lightly coat an 8x8-inch baking dish with cooking spray. 2. In a large bowl, combine milk, water, vanilla extract, and sugar. In a second large bowl, combine oats, cherries, almonds, and cinnamon. Pour liquid ingredients into oat mixture and stir. Pour into prepared baking dish and bake for 35-40 minutes, or until all liquid is absorbed.
PER SERVING: 183 cal, 28% fat cal, 6g fat, 1g sat fat, 5mg chol, 6g protein, 27g carb, 4g fiber, 28mg sodium

Chocolate Almond Truffles

from Delicious Living

Makes about 36 / The better-quality chocolate you use, the richer and more delectable these simple, not-too-sweet truffles will taste. If almond flavoring isn't your favorite, substitute Frangelico or orange liqueur for the amaretto; roll in crushed hazelnuts or cocoa laced lightly with orange zest.

1 cup vanilla soy milk
16 ounces semisweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
3-4 tablespoons amaretto, or to taste
1/2 teaspoon almond extract (optional)
1 cup raw almonds
Pinch of salt


1. Heat soy milk in a saucepan until hot but not boiling. Remove from heat and whisk in chocolates until smooth. Add amaretto and almond extract, if desired, and whisk. Place in refrigerator and cool for 2 hours or until firm.
2. Preheat oven to 300°. Toast almonds for 10 minutes or until lightly browned and fragrant. Cool. Transfer almonds to a food processor and add a pinch of salt. Grind until fine.
3. When chocolate is firm, scoop out portions and roll quickly between your palms, forming walnut-size balls. Roll each ball in crushed almonds, pressing into sides. Transfer to a parchment-lined baking sheet and keep cool until ready to serve.


PER SERVING (1 truffle): 119 cal, 64% fat cal, 9g fat, 2g sat fat, 0mg chol, 2g protein, 9g carb, 1g fiber, 4mg sodium