Friday, May 28, 2010

Still here...

OK...So...we're just going to pretend yesterday never happened, okay? LOL I was in a crappy mood all day and barely ate mostly because I was running around with Aly....and then I was still awake at midnight and finished the last piece of carrot cake that was in the fridge...ahem (sorry honey!)


I weighed myself this morning...227! So since last Friday, I'm down 4.5lbs! :-D

Today was a little better than yesterday...

Totals for the day:

1311 Calories
30g Fat
5.2g Sat Fat
48g Protein :-)

I'm going to do a little more research and reading on weight watchers and hope to start that in a week or two. I'm feeling really restricted right now in what I'm able to eat and that's making me not want to I think if I start the WW I won't feel so restricted since it's based a bit differently.

Anyway...that's really all for today.


  1. Carrot Cake!!!! Your FIL would arm wrestle you for that!! LOL So happy for you on the weight loss, you are doing fabulous. I will look, but I think I threw out all my WW books...... dang!! If I have them I will put them in the box. Have a fun fun weekend. Hugs........

  2. Don't worry about the carrot cake. You didn't consume a ton of calories the rest of the day so you're allowed a little indulgence. I don't see too many veggies and fruits in your posts (and no, carrot cake does not count as a vegetable, ha). I find that if I eat at least one fruit or veg with each meal I'm much less hungry throughout the day. Keep it up. I'm so jealous that you've lost 4.5 lbs already!

  3. I am glad to see that you are still down! Its better than gaining.

    I found cocktails for you!!!!

    Pay attention to the conversation, Alternate your rounds with club soda and lime or water.
    Drink your dessert. That pina colada has now become your dessert!
    Drink slim
    Sip skinny with these slimmed-down versions of your favorite cocktails, concocted by master mixologist Dale DeGroff, author of The Craft of the Cocktail (Clarkson Potter, 2003).

    Cut a room-temperature lime into quarters and drop it in a shaker. Add one packet of sucralose sweetener (such as Splenda) and one tablespoon water. Mash the mixture very well with a wooden spoon, dissolving the lime into mush. Add a shot (1 1/2 ounces) of white rum and enough ice cubes to fit in an old-fashioned glass. Shake well. Pour mixture (including the peel) into a glass. Variation: Add slices of mango or a few cherries along with the lime.

    Pour 3/4 of an ounce (about half a shot) fresh lime juice into a glass. Add one packet of sucralose sweetener (such as Splenda) and four or five mint leaves. Stir until the sweetener dissolves. Add a shot of light rum and several ice cubes. Top with 2 ounces club soda and a sprig of mint.

    To shaker, add 3/4 of an ounce (about half a shot) fresh lime juice, 1 to 1 1/2 ounces low-calorie triple sec and 2 ounces tequila. Add ice. Count slowly to 10 while shaking. Rub a lime halfway along the glass's outside rim, then roll the moistened part of the rim in kosher salt. Pour margarita into the glass.

    Long Island Iced Tea
    To shaker, add 1/4 shot vodka, 1/4 shot rum, 1/4 shot gin, 1/4 shot tequila, 3/4 ounces fresh lemon juice and two packets of sucralose sweetener (such as Splenda) dissolved into 2 tablespoons of water. Shake. Pour into a tall glass filled with ice and top with diet cola. Squeeze lemon on top.

    Dissolve four packets of sucralose sweetener (such as Splenda) into 4 tablespoons of water. Pour into pitcher. Add slices of oranges, lemons, limes, peaches, plums or nectarines as well as grapes (for white wine sangria, red grapes; for red wine sangria, white). Add a bottle of red or white wine. Stir, then let sit. Before serving, top pitcher with a drizzle of club soda.

  4. I don't see a newer post so I am just gonna post on here.

    I found a fantastic new recipe from WW that looks soo good. Minus the chocolate chips these are 2.5 points each enjoy!
    Chocolate Banana Crepes Recipe
    (Adapted from Gina’s WW Recipes)


    * 1 cup all-purpose flour
    * 3 Tbsp. unsweetened dutch cocoa powder
    * 1 Tbsp. powdered sugar (or I used 2 Tbsp.)
    * 1 1/2 cups (I used 1% milk)
    * 2 large egg whites
    * 1 whole egg
    * 1 tsp. oil
    * 3 bananas, sliced
    * whipped cream (homemade or store-bought)
    * chocolate syrup, for drizzling
    * chocolate chips, for sprinkling (optional)


    In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth. (You can also do this with an electric mixer.)

    Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.

    To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings. Serve warm.

    (This batter will also keep in the refrigerator for up to a day.)