Weigh In Wednesday: One pound at a time…


Starting Weight:
212.8
Previous Weight:
204.4
Current Weight:
203.4
Weekly Loss:
1.0
Total Loss:
9.4


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2 Weeks!

It’s been 2 weeks, and I’m still going strong.  I’m down 6lbs so far.  I’ve logged my food daily except for this past Saturday.  We went to my nephew’s 1st birthday party so I didn’t log anything I ate there.  I didn’t even worry about it.  My weigh ins are on Saturdays so I figured I had the rest of the week.  I also didn’t use the party as an excuse to go crazy either or to come home and eat everything in sight.  I snacked.  I had a piece of birthday cake.  And I even drank a small glass of wine.  And most importantly I had fun and was just living life as normal.  And then I got up yesterday morning and went right back to tracking.

My eating has been fairly decent.  The first week I struggled with not being hungry at all.  That was certainly a strange adjustment to me.  I think I was eating so much better than before, that I was just full.  This past week, my body must have adjusted because I started to get a little hungrier.  I walked on the treadmill one day and I was ravenous that day.  I’ve been averaging about 1480 calories the past 2 weeks.

The best part is that I’ve gotten back in the kitchen and have been cooking a lot more.  I’ve even tried a few new recipes.  One night I was busy helping my daughter with a school project, and my husband suggested we order so I wouldn’t have to cook.  I had thought ahead and already planned a quick and easy meal for that night so I declined ordering.  Last week and this week I started making a flexible meal plan for the week which has really helped out.  I’m not finding myself at 5 wondering what we are going to have for dinner and realizing I never took anything out of the freezer.  Just a few of the things I’ve made over the past 2 weeks.

For the past 2 weeks, my main focus as been my calories and food.  This week I’m going to try to incorporate some exercise slowly.  I’m starting off with walking on the treadmill 3 times a week.  I walked one day last week, but I was too busy to fit it in again.  So I’m going to make a better effort at it this week.  I’m doing 45 minutes each time which works out perfectly because I can watch something on Netflix in that time on my tablet.  I’m also going to take the kids out for a couple short walks after school when the weather is nice.

I feel good.  And I feel motivated.  I’m still taking it one day at a time.

Teaching the young one

Every New Year’s Day, I make pierogies from scratch. The recipe was handed down from my great-grandmother to my grandmother and my great-aunt. The past year and this year, Becca helped me shape the pierogies.

Cinnamon Rolls

A couple of years ago, I started my venture into making bread when I got a bread machine.  The bread machine has since been retired and replaced by my Kitchen Aid mixer.  Way before I moved onto my mixer, I wanted to try my hand at making cinnamon rolls.  I’m not a fan of store bought cinnamon rolls at all.  I find them too hard and too sweet and really just not that tasty.  I kept putting off trying to make them because it seemed like they were a little more difficult and time consuming than a basic bread or pizza dough.

Over the past couple of years I’ve repeatedly looked at various cinnamon roll recipes even those that didn’t require yeast to save some time.  I was looking for make ahead freezer type breakfasts since the kids are start school when I stumbled upon a blog post that included a recipe for cinnamon rolls as part of the Money Saving Mom blog’s 4 Weeks to Fill Your Freezer series.  Her post made it seem like cinnamon rolls were actually simple and quick to make.  I also liked that she uses whole wheat flour.  I try to substitute as much whole wheat for all purpose flour as possible in my baked goods so the kids get something slightly healthier.  The husband isn’t a huge fan of whole wheat so I’m usually end up using a mixture of both if he will be eating it as well.

I basically followed the recipe to a tee although mine were made in my mixer.  I added a little bit of cinnamon to the bread dough as well.  I used 2/3 cup of brown sugar instead of 3/4 and it was more than enough.  I used a light butter and didn’t need as much as listed in the recipe.  I doubled the recipe so I’d have enough for breakfast and to put in the freezer for another day.  I made the rolls the night before and proofed about 10 or so in the fridge overnight in a 9″ round cake pan.  The next morning, I pulled them out of fridge and let them get to room temperature before baking at 350°F for 25 minutes.  I made a simple vanilla powdered sugar glaze to pour over the top.

These were so good eaten while still warm.  They went perfectly with my morning coffee and blew away any of the hard store bought cinnamon rolls I’ve had in the past.  My son loved them, and I’m sure this will be a frequent breakfast request.

It’s been a little while again…

It’s been a while again, but the last few days I’ve been cooking up a storm again.  Here are some of the things that I’ve made:

Pepperoni roll made for my husband’s fantasy football and hockey draft weekend

Chocolate chip scones and Bacon, cheddar, and scrambled egg muffins also made for the fantasy draft weekend.

American sandwich bread for grilled cheese

I tried something new to me, putting cookie dough in a waffle iron. I used my mini waffle maker to make these cinnamon and sugar waffle cookies. I finished with some icing and a little bit of cinnamon and sugar sprinkled on top. Cookie recipe adapted from Jenn’s Favorite Cookies.

Waffles for Breakfast

The kids love waffles. It has been a while since I made them. This morning I made these on my George Forman grill with the waffle plates. I doubled the recipe and have enough left to freeze for another morning.

Ingredients:

  • 2 eggs
  • 2 cups white whole wheat flour
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 8 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 1/2 cups milk
  • 1/4 cup butter, melted
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Directions:

  1. Beat eggs in mixer until fluffy.
  2. Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl.  Mix milk, butter, applesauce and vanilla extract in a separate bowl.
  3. Add dry ingredients into mixer slowly.  Then add wet ingredients.  Mix on low speed until all ingredients are smooth.
  4. Spray waffle iron with non-stick cooking spray.  Pour batter onto waffle iron.
  5. Cook 4 to 5 minutes or until golden brown.

Makes about 15 waffles

Recipe adapted from Waffle I recipe at All Recipes.

The recipe was kid approved.  🙂

Tommy & Becca enjoying their waffles