I must admit that I sometimes feel it is a bit much for me to write about each day of the challenge, but at the same time, I feel like I should to hold myself accountable. Head was so bad last night that I pretty much went home and to bed. My sweet husband put dinner together for me and brought it to me. I am so blessed to have him. Although I don’t tell him nearly often enough how thankful I am for him. For the most part, I have an idea how to finish out the week. Whatever happens on the scale tonight, I have an idea of what needs to change for the coming week. While I had planned on having leftovers today for lunch (probably more PointsPlus than I should have been eating anyway), my plans got changed when I was offered something from outside the office. I opted for a mixed greens salad from Paradise Bakery. I did get ranch dressing, but I kept it on the side and just dipped which prevents me from using too much.
For those of you that know me, you know that I enjoy baking and used to love (long before I got married) to bake bread. I started doing some searching on YouTube. I got some additional suggestions…BTW, did you know there is a “no knead” method to making bread? That is one of my favorite parts is the kneading. I get rid of some stress that way. Plus it feeds my family. I may have to whip up a loaf or 2 this weekend.
Oh! Exercise for yesterday? 40 minutes on the upper/lower body cycle. Today I did an hour. I am going to try to stay ahead of how many Weekly Points I’m using just because I want to see if I can.
S’mores Protein Bites Recipe You can find the original recipe here from Six Sisters' Stuff. The one below is the way I prepared it. Ingredients 1½ cups Simple Truth Old Fashioned Oats ¼ cup crushed graham cracker crumbs ½ cup Simple Truth almond butter ½ cup raw honey ¼ cup vanilla protein powder (I used Orgain Vanilla Protein Powder) 1 teaspoon vanilla extract ½ cup mini marshmallows ¼ cup mini chocolate chips Instructions Combine all ingredients in a bowl or stand mixer until well combined. Roll dough into 1 inch balls and place on a baking sheet covered with foil or parchment paper. Place in the freezer for about 1 hour, then store in a resealable bag or airtight container in the fridge for up to a week (or in the freezer for up to a month). This original recipe says 15 servings. I am not sure if I used a smaller scoop but I came out with 25 or so. There were a couple that were smaller.
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