Tuesday, April 17, 2012

Trust the Process

Tonight, I didn't work out. I decided to prepare mentally for the rest of the week.  The first thing I did was make my Fitness Journal.  I listened to Biggest Loser on tv.  I steamed cauliflower so I can make mock mashed potatoes with it.  My next step is to plan my eating for tomorrow...so I can "mindlessly" be more mindful when I eat.  I don't want to have to think about what to have; I want to have it planned.  I'm going to journal in advance my food choices and then record after eating my emotions and feelings.  I am also taking my husband's advice and keeping things simple in the menu department.  There are basic foods I enjoy that I know will make me more successful.

If my journal title "Shrink" seems disturbing, allow me to explain.  When my oldest child was in high school, he had a nickname for me that was basically some sound that evolved into the nickname Shrink.  It just so happens that over a period of nearly 3 years, I evolved, too...from a 224 pound mom down to a 147 pound mom.  So, Shrink fit. 

I find it a little intimidating to find myself in this condition again.  I don't weigh 224, but I am not at a healthy weight.  I have high blood pressure, and am struggling with some muscle aches and pains.  Here we go. Here's to new beginnings, trusting the process, and being mindful and present in my life.

Saturday, April 14, 2012

Snickerdoodle Muffins (healthified by me!)

Snickerdoodle Muffins just sounded too good to be true.  The original recipe had 285 calories per muffin, 3 g. protein, 1/2 g. fiber, 33 g. carb, 19 g. sugar and 10 g. fat.  Sure, they'd be yummy, but could my body afford to eat them?

Enter the HEALTHIFIER.  Here's MY recipe with nutritional info to follow:

HEALTHY Snickerdoodle Muffins
Cream together:
1 Best Life Baking Stick (Bob Green's Best Life brand of healthier margarine)
1 1/2 c. Stevia
2 eggs
2 t. vanilla
Then add 1 3/4 c. Chobani plain nonfat yogurt to wet mixture.
In separate bowl, stir together and then add to wet mixture:
3/4 t. each of baking soda, baking powder, cream of tartar and cinnamon
1 c. flour (I use "best for bread" type)
1 1/3 c. oat flour (oats processed in blender) Make cinnamon sugar mixture w/ 1/4 c. sugar and 1 T. cinnamon. Sprinkle greased muffin tins with cinnamon sugar, add a scoop of batter and sprinkle the tops with cinnamon sugar.  I made mine in 12 muffin cups and one small loaf pan to equal 16 servings.
Bake 20-25 minutes at 350.

Nutritional info: 156 calories, 6 g. protein, 2 g. fiber, 20 g. carbs, 7 g. sugar, 5 g. fat.