Monday, October 31, 2011
Sunday, October 30, 2011
Pumpkin Spice Cookies
Pumpkin Spice Cookies with Chocolate Glaze
Servings: 32 • Size: 1 cookie • Calories: 82.0 • Fat: 2.0 g • Protein: 1.5 g • Carb: 16.4 g • Fiber: 0.2 g • Sugar: 9.8 • Sodium: 57.1
Ingredients:
4 oz 1/3 less fat cream cheese, softened
2 tbsp unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg
1/2 cup pumpkin puree (canned is fine)
1/4 cup 1% buttermilk
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp pumpkin spice
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
For the chocolate glaze:
1/4 cup confectioners' sugar
1/2 tbsp unsweetened cocoa powder
1/2 tbsp 1% milk
1/8 tsp vanilla extract
pinch of salt
Directions: Preheat oven to 350°. Line baking sheet with silicone mat.
In a medium bowl, beat cream cheese, butter and sugars together until light and fluffy. Add egg; beat well. Mix in pumpkin, buttermilk and vanilla.
In another bowl combine flour, spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.
Drop by rounded tablespoonfuls, 2 inches apart onto silicone lined baking sheets.
Bake 12 - 14 minutes or until golden. Remove to wire rack to cool.
For the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies
Servings: 32 • Size: 1 cookie • Calories: 82.0 • Fat: 2.0 g • Protein: 1.5 g • Carb: 16.4 g • Fiber: 0.2 g • Sugar: 9.8 • Sodium: 57.1Ingredients:
4 oz 1/3 less fat cream cheese, softened
2 tbsp unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 egg
1/2 cup pumpkin puree (canned is fine)
1/4 cup 1% buttermilk
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp pumpkin spice
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
For the chocolate glaze:
1/4 cup confectioners' sugar
1/2 tbsp unsweetened cocoa powder
1/2 tbsp 1% milk
1/8 tsp vanilla extract
pinch of salt
Directions: Preheat oven to 350°. Line baking sheet with silicone mat.
In a medium bowl, beat cream cheese, butter and sugars together until light and fluffy. Add egg; beat well. Mix in pumpkin, buttermilk and vanilla.
In another bowl combine flour, spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.
Drop by rounded tablespoonfuls, 2 inches apart onto silicone lined baking sheets.
Bake 12 - 14 minutes or until golden. Remove to wire rack to cool.
For the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies
Saturday, October 29, 2011
Small Changes Can Make a Big Difference
...About Small Eating Changes
1. Water, water, water, water. (Your skin will look great, too!)
2. Order half portions at restaurants, or share a full portion with somebody. Or ask for a "to-go" container when you order your food, and pack up half the portion before you even start eating.
3. Cut back on butter and mayo.
4. Limit fried foods to once or twice per week.
5. Use less or no sugar in your coffee or tea.
6. Replace ground beef with meatless products or ground turkey.
7. Try at least one new food every week. If you're bored with what you're eating, you're more likely to give up.
8. Eat fresh, raw veggies with sandwiches instead of chips.
9. Measure your portions until you're sure you know what a cup, a half-cup, and a tablespoon look like. This will help you practice portion control, an essential key to weight-loss success.
10. Try not to drink high-calorie beverages.
11. Dip your fork in a side of salad dressing before each bite instead of pouring it directly on your salad. You'll find that you are satisfied with much less than you usually put on.
12. Find healthy alternatives to all your favorite foods.
13. If you don't really love it, don't eat it.
14. Never eat out of a bag or box. Take out a measured/counted quantity of food and put it in a bowl. This way, you know exactly how much you're having.
15. Always eat something for breakfast.
16. Read food labels. Check serving sizes.
17. Add vegetables to everything.
18. Plan meals in advance; use that information to make out a complete shopping list.
19. Give food to guests to take home.
20. Write down everything you eat and drink, without fail.
21. Plan ahead for special occasions by accounting for higher-calorie foods before you eat them.
...About Small Exercise Changes
1. Take the stairs every single time they're an option. No more elevators or escalators.
2. Make exercise a priority, not an inconvenience.
3. Park far from your destination so you're forced to walk. This works at the supermarket, the mall, wherever. (This also helps you waste less time looking for a parking space!)
4. View tiring chores (shoveling snow, cleaning the house, weeding the garden, taking the garbage out, grocery shopping) as a chance to get in some activity.
5. Take the grocery cart back to the store when you're done loading your bags into your car.
6. If you take public transportation, get off one stop early.
7. Work out with a buddy.
1. Water, water, water, water. (Your skin will look great, too!)
2. Order half portions at restaurants, or share a full portion with somebody. Or ask for a "to-go" container when you order your food, and pack up half the portion before you even start eating.
3. Cut back on butter and mayo.
4. Limit fried foods to once or twice per week.
5. Use less or no sugar in your coffee or tea.
6. Replace ground beef with meatless products or ground turkey.
7. Try at least one new food every week. If you're bored with what you're eating, you're more likely to give up.
8. Eat fresh, raw veggies with sandwiches instead of chips.
9. Measure your portions until you're sure you know what a cup, a half-cup, and a tablespoon look like. This will help you practice portion control, an essential key to weight-loss success.
10. Try not to drink high-calorie beverages.
11. Dip your fork in a side of salad dressing before each bite instead of pouring it directly on your salad. You'll find that you are satisfied with much less than you usually put on.
12. Find healthy alternatives to all your favorite foods.
13. If you don't really love it, don't eat it.
14. Never eat out of a bag or box. Take out a measured/counted quantity of food and put it in a bowl. This way, you know exactly how much you're having.
15. Always eat something for breakfast.
16. Read food labels. Check serving sizes.
17. Add vegetables to everything.
18. Plan meals in advance; use that information to make out a complete shopping list.
19. Give food to guests to take home.
20. Write down everything you eat and drink, without fail.
21. Plan ahead for special occasions by accounting for higher-calorie foods before you eat them.
...About Small Exercise Changes
1. Take the stairs every single time they're an option. No more elevators or escalators.
2. Make exercise a priority, not an inconvenience.
3. Park far from your destination so you're forced to walk. This works at the supermarket, the mall, wherever. (This also helps you waste less time looking for a parking space!)
4. View tiring chores (shoveling snow, cleaning the house, weeding the garden, taking the garbage out, grocery shopping) as a chance to get in some activity.
5. Take the grocery cart back to the store when you're done loading your bags into your car.
6. If you take public transportation, get off one stop early.
7. Work out with a buddy.
Friday, October 28, 2011
Thursday, October 27, 2011
Wide Row Exercise
Wide Row 
Targets: Back and shoulders
Holding a dumbbell in each hand, lie facedown on a stability ball with legs straight behind you, toes on floor, and arms extended toward floor, palms facing toward feet.
Drive elbows up and out to the sides to bring weights near armpits.
Pause for 1 count, then lower to start.
Do 15 reps.
Target tip: The closer together your feet are, the more of your core you'll use to balance on the ball.
Targets: Back and shoulders
Holding a dumbbell in each hand, lie facedown on a stability ball with legs straight behind you, toes on floor, and arms extended toward floor, palms facing toward feet.
Drive elbows up and out to the sides to bring weights near armpits.
Pause for 1 count, then lower to start.
Do 15 reps.
Target tip: The closer together your feet are, the more of your core you'll use to balance on the ball.
Wednesday, October 26, 2011
Week 8 Results
14.1 is the total amount of pounds we lost this week as a group. CONGRATULATIONS to all of you that were able to lose weight this week!
The top three contestants for week #8 are as follows:
First place this week is a tie between Ryan and Jennifer VanderLaan with a total weight loss of 1.64%!!!
Second place goes to Julie Kellar with a week loss of 1.24%!!
Third place goes to Cadence Seeley with a week loss of 1.03%!
Do you think it is possible for our entire group to lose a total of 25 pounds in one week????
Here is my challenge for week #9: As an entire group we lose a total of 25 pounds. This comes out to 1.25 pounds per contestant.
Reward: If we achieve this challenge we all gain an extra piggy pass. Who could not use a free piggy pass with Halloween being this weekend????
Rememer there are only 4 more weeks till the end of this competition! Give it your all the next four weeks. With hard work and a lot of determination you can meet your goal!!
The top three contestants for week #8 are as follows:
First place this week is a tie between Ryan and Jennifer VanderLaan with a total weight loss of 1.64%!!!
Second place goes to Julie Kellar with a week loss of 1.24%!!
Third place goes to Cadence Seeley with a week loss of 1.03%!
Do you think it is possible for our entire group to lose a total of 25 pounds in one week????
Here is my challenge for week #9: As an entire group we lose a total of 25 pounds. This comes out to 1.25 pounds per contestant.
Reward: If we achieve this challenge we all gain an extra piggy pass. Who could not use a free piggy pass with Halloween being this weekend????
Rememer there are only 4 more weeks till the end of this competition! Give it your all the next four weeks. With hard work and a lot of determination you can meet your goal!!
Sunday, October 23, 2011
Low Fat Chocolate Mummy Cupcakes
Low Fat Chocolate Mummy Cupcakes
Servings: 18 • Serving Size: 1 cupcake • Calories: 164.7 • Fat: 3.7 g • Protein: 1.2 g • Carb: 31.7 g • Fiber: 1.4 g • Sugar: 23.6
Sodium: 300.7
You will need:
18 Super Moist Low Fat Chocolate Cupcakes - see recipe from October, 22.
For the Vanilla Frosting:
2 cups confectioners' sugar
1/4 cup light butter
1 tsp vanilla extract
2 - 3 tbsp boiling water
2 cups confectioners' sugar
1/4 cup light butter
1 tsp vanilla extract
2 - 3 tbsp boiling water
For the eyes:
36 m&m's
36 m&m's
Directions: Start with the basic Super Moist Low Fat Chocolate Cupcakes recipe, without the chocolate frosting. When cooked and cooled you can decorate with the frosting.
For the frosting: combine confectioners' sugar, melted light butter, vanilla and enough water to achieve frosting consistency, starting with 2 tbsp and adding more if needed.
Place frosting into a piping bag, cut the tip off and pipe onto cupcakes. (no need for a fancy tip unless of course you want to use one!)
While frosting is still wet, press 2 m&m's (letter side down) of the same color on each cupcake to create the eyes.
Subscribe to:
Posts (Atom)