A Case of the Mondays and No More Passionfruit

I'm having a terrible case of the Mondays today.

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Who am I kidding, I do most Mondays. Why do they always seem longer than every other day? There is a lot I would like to get done within the next 9 hours but I'm having a difficult time finding motivation. I'm sure I'll dig some up at some point. Until then I'll be endlessly sipping on coffee and listening to good tunes to try and get some creative juices flowing.

In the mean time, I want to share with you another little change I'll be making around here. This is mostly just a heads up to my current sponsors/swap buddies, and to anyone who is interestied in swapping with me in the future. I will no longer be using the services offered by Passionfruit to coordinate the swaps/sponsor spots I offer here on Oh Whimsical Me.

It seems like just about everyone is using Passionfruit to manage their ads these days (rightfully so). So I'm sure you've heard of the killer updates they have introduced. You can now not only sell banners, but also sponsored posts (guest posts, product reviews, giveaways), social media shoutouts, sponsorships, and even services (ad design, blog design, consilting, etc.). In other words, if you want to sell it, Passionfruit can mange it all for you! So awesome!  they've even updated the Ad Shop into a Shopping Cart style. Plus so many other updates that I'm envious to not be having. The updates are live now, and free to use until September 1st. You can read about all of the updates here.

image source

I've loved using Passionfruit. They have done nearly all the work for me and have made editing ads so easy peasy. Adding the ad shop onto your blog is as simple as copy and pasting html; it is all so effortless. So why am I stepping back from Passionfruit? To be honest, I wish I could keep Passionfruit. But with all of the new updates I am drooling over, there also comes a price. Up until now, Passionfruit has been completely free for me to use. The updated version costs $9 a month for unlimited access.

I get it. I do. I was surprised that I could use it for free to begin with. And for established bloggers who are working with other bloggers and companies all the time, that low monthly fee probably seems like nothing. But realistically, at this time, I cannot afford it. I am still such a new blog, and such a small blog, that I only am comfortable offering swaps. I am fine with that. In fact, I love it. I have met some wonderful bloggers. I just can not keep using Passionfruit. Their monthly fee is small, but because I make no money from this blog I would just be paying for people to swap with me.

What does this mean for my current sponsors?

You don't have to do anything, dears :) I will simply use you current button image and link to your blog when I make the transition. This may require some adjustment and cropping of your current button. If you are unhappy with the adjustments I make, please let me know and send me a button sized 270x100 to replace it. Your ad/button will be "renewed," giving us all a fresh start, and I will email you in a month or so to make sure you want to keep your swap up. If at anytime, you do not want your button up on my blog anymore, for any reason, please email me (ohwhimsicalme@gmail.com) and I will take care of it.

What does this mean if you want to swap with me in the future?

My advertisement page will be updated with all the details really soon. Please look there for specifics. We'll be doing things the old fashion way; I'll upload them myself manually and you can always coordinate with me over email (ohwhimsicalme@gmail.com).

I hope you understand the changes I am making and why. If my blog expands as I hope it to in the future, will I go back to using Passionfruit? Perhaps.

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Summer Woes and Day Dreams

Prepare yourself, I'm about to complain a lot.

Well, I hate summer. I really do. There, I said it. I've been feeling pretty down lately and I'm blaming the heat. I feel shut in and trapped. I want to be outside. I want to go exploring with nothing but my camera. I want to drive around with the windows down, with no real destination, letting the river guide us. I want to sit outside for longer than 2 seconds without my hair catching on fire, my skin blistering, and sweating balls. Exaggeration? Not in the slightest.

It's a well known fact that summer is my least favorite season. The only season, in fact, that I don't enjoy vigorously. I know a lot of people get seasonal depression in the winter; I think I am the opposite. Give me the cloudy and the cold, please. I can complain a lot, but at least I have an air-conditioned house to mope around in. And cold showers to enjoy. I can also just day dream about living in beautiful, coastal, temperate British Columbia. Sorry, Boise, but I don't want to live in you forever. There are much prettier, colder places out there. Take me north, please.

image source

How do you beat the heat? I mostly just complain on my blog. And drink smoothies. And read fantasy. And listen to dreamy tunes.




Are you being hit by a heat wave? If not, can I come live with you?

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My Revolt Fitness 12 Week Results

Does anyone else find it hard to believe it has been over 12 weeks since I started Revolt?

It has been quite the journey. I have learned so much about myself along the way. I've learned that I actually do love fitness and working out. I've learned that exercise is the best stress reliever. I've learned that there is no better way to eat than clean; nothing will make me feel better. Most importantly, I've learned that I am truly as strong as I allow myself to be. I'd be lying if I didn't say that this program has changed me completely. And I don't just mean because of the loss of fat from my body and the muscle I have gained. I've learned to take charge of my health.

Here's where I started:

Chest: 36 around bust
Waist: 29 smallest part
Hips: 36 above butt
Thigh: L 24 / R 24.5
Calf: L 14.25 / R 14
Bicep: L10 / R 10 ;  L flexed 10.5 / R flexed 11

Weight: 140 lbs
Body Fat: 26.6%

And this is where I am now:

Chest: 34.5 around bust
Waist: 26.5 smallest part
Hips: 34 above butt
Thigh: L 21 / R 21
Calf: L13 / R 13
Bicep: L 9.25  / R 9.25 ; L flexed 10 / R flexed 10.25

Weight: 130 lbs
Body Fat: 19.8%

Here is my progress so far (excluding before pictures), side by side, for easier viewing:

Well I wasn't expecting to get this far in 12 weeks. To be honest, I wasn't expecting to see results at all. And full disclosure, I am feeling very bloated and crampy today (thanks period) and didn't even want to take these pictures because of that. Even bloated, the difference and the progress is noticeable. It is not a perfect body. It is not my 'dream body.' But it is my body; I like it! I worked hard for it, and will continue to take care of it.

Now, I may be done with the 12 weeks I signed up to blog about, but this is definitely not an end for me. I still have so many goals to reach! And I am certainly not done with Revolt. I love the program and see myself integrating so many of it's aspects into my daily life, for life. Most certainly the food, as I've never felt better eating any other way. I would just like to get back to a more strict plant-based diet. I may expand my workouts a bit, too. I do plan on still sharing my progress with you from time to time, don't you fret. Fitness has become a passion and such a huge part of my life that it is bound to happen :)

Remember, you can sign up for a free week of Revolt and try it all for yourself! And a monthly membership is only $10, or a full year for $50! For such an all inclusive, supportive program, you really can't get a better deal.

Disclaimer: I was chosen as a Revolt Fitness Program blogger and received free membership to try the fitness program. All results are real and my own. All opinions expressed are my own. 

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Cocoa Oat Power Pancakes

I'm a pancake person. I love all kinds of pancakes. Banana pancakes, blueberry pancakes, chocolate chip pancakes, pumpkin pancakes . . . oh,  now I've got myself started. And hungry. To be honest, I didn't know that being a "pancake person" was even a thing you could be until recently. I mean, aren't we all pancake people? Will informed me that he is not much of a pancake person. I mean, what? How can you not love pancakes!? Did something tragic happen to you in your childhood that involved pancakes? I hope not. He then informed that it is simply because he finds them too dense and filling. I've been on a pancake mission ever since. In other words, I'm really mean and make him eat pancakes every time I make them. I am proud to say that he has yet to not enjoy a pancake I have made him. Unless he is lying to me...

These pancakes are some of the favorite I've ever eaten. And I've had a lot of pancakes over the years, let me tell you. They're sweet, but not too sweet. They are packed full of protein. And these are healthy! Without tasting too healthy, if you know what I mean. They are also gluten free, so they tend to sit in your belly a little lighter.

Cocoa Oat Power Pancakes, serves 2

6 egg whites
3/4 cup oats
5 pitted dates
1/2 tablespoon unsweetened cocoa powder
1/2 tablespoon unsweetened vanilla almond milk
1 teaspoon cinnamon
1/4 cup mini semi-sweet chocolate chips, optional
1 tablespoon coconut oil, for cooking

Directions: Crack six eggs and separate them, using only the egg whites. Beat the whites thoroughly in a bowl and then set them aside. Using a food processor, a blender, or a magic bullet, blend the 3/4 cup oats into a fine powder. Add the oat flour to the beaten eggs. Also blend the dates until as smooth as possible. Add them to the mixture as well; it is easiest to use a fork for this and sort of mash the dates into the mixture as you go. Combine until smooth.

Directions (continued): Once the dates are evenly distributed, add in the cocoa powder and cinnamon, as well as enough almond milk to make the pancake batter nice and smooth (usually just a little drop or two). You can add some mini chocolate chips to the batter, if you fancy. Using a large griddle or pan over medium heat, melt the coconut oil and pour the batter into small rounds. Cook until large bubbles appear in the batter and then flip to cook the other side.

Enjoy these pancakes topped with some creamy peanut butter, fresh raspberries and blackberries, or with good old fashioned maple syrup.

Do you have a favorite pancake recipe? Leave a link in the comments below for this pancake connoisseur to check out!

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Loaded Veggie Cauliflower Crust Pizza

You guys, I did it. I accomplished something really important; eating pizza while following the Revolt diet (and it's not even a cheat)! I have really great priorities. I know I've said over and over again that the only thing I really crave anymore, since switching to a whole foods diet, is pizza. And I crave it like crazy, as in I would make pizza almost every weekend for my cheat day. This is probably pretty obvious considering the percentage of recipes on this blog that are pizza. Pizza, I just don't know how to quit you.

How did I accomplish this you ask? Well, Nichole (the founder of Revolt) is super SUPER lovely and always takes menu suggestions before each uprising. And of course, the only thing on my mind when I saw the thread on Facebook was pizza. So I thought, "You know what? Cauliflower crust is actually pretty healthy." And so I suggested it, never thinking that my dream of a daily pizza indulgence while following the Revolt diet would actually become reality. But it diddd! This uprisings menu included Flourless Margherita Pizza. My recipe was close enough to the one she shared that I made mine to eat this week instead. This recipe is a bit time consuming, and the crust can be a bit tricky, but it is so worth it.

Loaded Veggie Cauliflower Crust Pizza, makes 8 slices or 4 servings

For the crust:
3 cups cauliflower (about 1/2 a large head)
1 egg, lightly beaten
1/8 of a cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
salt and ground black pepper, to taste

For the marinara sauce:
2 tomatoes
3 cloves of garlic 
4 large leaves fresh basil
dried oregano, dried rosemary, salt, and pepper to taste
1 tablespoon red wine

Toppings:
3/4 of a cup mozarella cheese
1/4 of a red onion
1/2 of a red bell pepper
1/2 of a cup of mushrooms
1/2 of a tomato
a loose handful of spinach
1/8 of a cup fresh basil
red pepper flakes

Directions (for the crust): Rinse a head of cauliflower thoroughly and then cut in half. You'll only need half for the crust. Using a large knife and large cutting board, chop the cauliflower into the smallest sizes possible. I've heard that grating the cauliflower works well, but I prefer this option. Just be prepared for a big mess. You'll want to try and only chop the flowery part of the cauliflower for this crust. You should have about 3 cups of crumbles. Place the crumbles in a large microwave-safe container and cook in the microwave for eight to ten minutes (until fully cooked and soft). Let cool. This next step in important, and will really help your crust stay intact. Place the cooled, cooked cauliflower crumbles on a clean dish towel and press firmly to remove as much moisture as possible. It should wet the dish towel pretty significantly, and when done, be a little bit flaky or paste-like. You don't have to remove all the moisture, but removing as much as possible will help your crust turn out greatly. Next, mix the cauliflower with a beaten egg, 1/8 cup mozzarella cheese, 2 tablespoons parmesan cheese, and salt and pepper to taste. Once combined, pat and mold into a 1/4 inch thick round on a pizza pan or stone lined with parchment paper. Bake at 425 degrees for 10 to 15 minutes, until golden. Once removed, turn the oven down to 400 degrees.

Directions (for the sauce): In a blender or food processor, blend the tomatoes and garlic cloves. Pour the mixture into a saucepan and cook over medium-high heat. Add in the fresh basil leaves and all of the other spices, tasting as you go until it reaches a flavor of your liking. I tend to add A LOT of rosemary and oregano. Add the tablespoon of wine and let the sauce simmer over medium heat for about ten minutes to let it reduce/thicken.

Directions: Thinly slice all of the vegetables. Top the cooked cauliflower crust with the prepared marinara sauce and then layer on the vegetables. Finish with 3/4 cups mozzarella, a handful of fresh pizza with the sauce, 1/4 cup mozzarella, fresh basil leaves, and a small sprinkling of red pepper flakes. Bake at 400 degrees for another 10 minutes, and then turn on the broil and watch closely until the pizza is golden and bubbly.

Enjoy two pieces served with a green salad and/or fresh fruit.

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Planner and Sketch Book Restyle

I know we've talked about my anxiety before. And I may have also mentioned briefly, though without naming, some of my obsessive-compulsive personality disorder (OCPD) tendencies. It is strange, really, because sometimes some of these obsessive traits sometimes help combat the anxiety a bit. Over the years I have developed a few habits that help me with both; keeping planners is number one on that list.

Planners allow me to map out specific goals and see them tangibly. It is really just another outlet for me to try and maintain some order within my schedule. Lately, I even go so far as to roughly map out blog posts/ideas. Planners are a little old fashioned, I know. When I told Will I wanted a new planner he said he would get me his favorite app; now that is lovely, but I still rather enjoy the pen and paper approach. I picked up a new plain planner last week and decided to spruce it up and add a touch of my personality. While I was at it, I gave my sketch book a mini-makeover as well.

Aren't they cute? I love how these turned out! The simple graphic is right up my alley. I've included the "do things" and "make things" graphics I created and used below, if you'd like to use them for yourself. Simply click the links to download the files, upload the images to your computer, and then crop them to fit your planner/sketch book as needed before printing.

- do things image download
- make things image download

To create a planner and/or sketch book similar to mine, you will need: a sketch book and/or planner you want to decorate; the printed graphics included in this post; a variety of scrapbook paper; any accents you may want, like ribbon; mod podge (I made my own! Did you know that mod podge is pretty much just watered down glue? Just mix 2 parts glue to 1 part water); a foam brush; a coluzzle tool and a circle stencil, or something round to trace; and scissors.

For the planner: Using a coluzzle tool, cut around the do-things graphic using a circle stencil (or any shape you'd prefer). Tracing around a bowl and then cutting with scissors works great, too. Then, place the cut graphic on a piece of contrasting scrapbook paper and using a foam brush, adhere it with a very thin layer of mod podge. Trace a circle now on the scrapbook paper and cut again, creating a border. Mod podge this onto the front cover of your planner. If desired, decorate the back cover as well. I simply chose a different paper, with similar colors but a contrasting pattern, from the one I used on the front cover. Use mod podge to secure this as well.

For the sketch book: Select some scrapbook paper for the front cover. I chose a paper that was similar in color to the original cover, as I new some of it would still be visible near the binding. Keep that in mind. Adhere the paper to the cover by mod podging the back and then pressing the paper firmly down on the cover. The paper I used was from a paper pad, so I overlapped 4 different pieces to cover the entire thing, and trimmed any excess. As much as possible, bring the edges of the paper around to the inside of the cover by folding it over the edges. Over time, this will help with general wear and tear. If you'd like, add some accents, such as ribbon, in a contrasting color (I did this primarily to cover the lines from having to use multiple pieces of paper to cover the cover). Finish by attaching the printed graphic "make things" with mod podge. Place under a stack of books, to prevent warping, and allow to dry thoroughly.

If you do this project, be sure to share your creative creations with me. Have fun making and doing things! :)

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(Double) Toasted Vegetarian Mediterranean Sandwich

So yes, I know, I'm going to tell you how to make a sandwich. Don't take it the wrong way. It seems strange, I know, especially since this isn't some super fancy gourmet sandwich on some unpronounceable bread. Just some veggies and things on the multi-grain I had. But the reason I'm sharing a random sandwich I ate with you is that I'm always looking for new food ideas. Sandwiches are most certainly not an exception. This was another one of those, "Yeah, I'm just going to put whatever is in the fridge together and eat it." moments that turned out super delicious. I'm sure that we've all had a boring sandwich before. Perhaps you need some sandwich inspiration too. And especially as far as vegetarian sandwiches go, in my experience, they have a tendency to fall a little flat on the flavor. Oh, but not in my house! No siree.

Vegetarian Mediterranean Sandwich, makes two sandwiches

4 slices whole wheat/multi-grain bread
2 tablespoons hummus
2 tablespoons store-bought creamy spinach dip
1 vine tomato
1/4 of a red bell pepper
1/8 of a red onion
a handful of chopped romaine lettuce and spinach
1/4 of a cup shredded mozzarella cheese
1/4 of a cup gorgonzola cheese
6-8 fresh basil leaves
black pepper, dried oregano, and balsamic vinegar to taste

Directions: Begin by toasting the bread in a toaster and allowing it to cool down in the toaster. This will keep the bread from getting soggy. As your bread toasts and cools, thinly slice the red onion, red bell pepper, and tomato. Chop the romaine lettuce, spinach, and fresh basil as well (if necessary), and shred the mozzarella cheese. Then, lay your slices of bread out on a baking sheet. Spread two halves with creamy spinach dip and the others with hummus. Psst... you can totally spread more than the recommended amount (I will not limit your hummus consumption; I certainly do not limit mine). Then layer the sliced onion, bell pepper, tomato, and chopped fresh basil on the pieces of bread. Finally top with mozzarella and gorgonzola cheese. Place the baking sheet in the oven under high broil and watch your sandwiches carefully so they do not burn. Cook until cheese in golden and bubbly, or for about 5 minutes.

Directions, cont'd: Once toasted to your liking, remove the sandwiches from the oven. Top the sandwiches with a mix of spinach and romaine lettuce. Also sprinkle on some dried oregano and black pepper. Finish it off with a good dose of balsamic vinegar. Squish those two sides together, cut the sandwich in half for easy eating, and enjoy.

There's just nothing better than some nice warm, cheesy, toasted goodness. amirite?!

Do you have a favorite go-to sandwich? Or do you like to constantly switch it up, like I do?

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