On my run this morning I realized it was a year ago today that I embarked on my maiden voyage with my neighborhood running group. Although I guess a year ago today was Halloween, and Halloween is of course tomorrow. So I suppose I really should have written a year ago tomorrow, but the group runs on Saturdays, so it feels like a year ago today. And “a year ago today” feels a more nostalgic than “a year ago tomorrow” – so I’m leaving it.

It was a balmy 38 degrees when I left the house at 5:57 AM, donning my gloves and favorite pink knit hat to meet up with my friends for the same 5.34 mile route we ran a year ago today. (wink wink)

Awww, some photos really tug at the heart strings, don’t they? Memories. Thanks Garmin software.

Back about an hour later to put together my breakfast assembly line.

Clockwise, starting from the left: frozen strawberries, thawed in the fridge overnight, almond butter, homemade chocolate coconut butter (oh. my. god.), Newman’s Own coffee, Organic Valley half and half, coffee pot, favorite coffee mug, and of course the star of the breakfast show: overnight oats cuddling up with my favorite spoon.

Overnight oats made with 1/2 cup of rolled oats with about a 1/4 c 2% Chobani greek yogurt + 1/2 c unsweetened almond milk soaked in the fridge overnight.

Topped this morning with strawberries, a heaping tablespoon of almond butter and drizzled with melted chocolate coconut butter (saw it first at Heather Eats Almond Butter, so easy and so good!) that I made last night with unsweetened shredded coconut and unsweetened 100% cocoa Bakers chocolate.

Now, if I’ve posted overnight oats for breakfast once, I’ve posted it 1,000 times – but there’s something a bit different this time that is definitely post worthy: and that would be FAT.

For a couple of weeks now I’ve been devouring the content on Mark’s Daily Apple and am really intrigued by the type of diet he prescribes; that is, getting the majority of your calories from fat and protein and keeping the calories from carbs relatively low; carb calories coming mainly from vegetables (no problem!), then fruit, with refined grains and sugars to an absolute minimum.

I should explain up front that I have never been one really care about or limit carbs, but do make a point to mostly avoid refined grains like pasta, rice and bread. Completely off limits? Of course not, but definitely more the exception than the rule. There’s no getting rid of rolled oats because I love them (and I don’t consider them refined anyway) and typically choosing Ezekiel bread for sandwiches or toast if I’m so inclined.

ANYWAY, lately I have been adding greek yogurt to my overnight oats to increase the protein %, plus almond butter per usual (more protein and of course fat) and have recently discovered the wonder that is coconut butter for a little more fat than usual.

The preliminary results? I feel way more satiated than usual and feel fuller longer. It. Is. Crazy. The difference in how I feel is absolutely astounding. That little bit of extra fat and protein is making such a difference for me. While the total number of calories is probably higher than usual, I feel fuller longer and therefore eat lunch later, don’t need an afternoon snack (thus making up for the additional breakfast calories) and then dinner as usual and that’s it for the day.

Intrigued? Start here like I did and then just keep following links until he has you convinced it’s worth a shot. I’ve consciously been adding a bit more protein and fat at lunch and dinner too, swapping out carb calories and am reaping the satiety rewards all day long.

Oats with coffee + half and half (more fat!) to warm up from my chilly morning run.

And that freaking chocolate coconut butter? Love it! I melted about a tablespoon or so in the microwave for 10 seconds and then drizzled it on. It re-hardens after just a bit and then you’ve got this chocolately coconuty shell that jazzes up the awesomeness that is already overnight oats. No sugar or sweeteners, none needed!

Time now to go dig out that dirty hippie costume… for tomorrow of course – not today.