I went to a Doctors appointment this past week and I have lost another 25 pounds. I can now wear jeans for the first time in about 3 years, and I have gone from a tight 6x top to a nicely fitting 3 or 4x depending on where it is from.
I have a jacket that I bought in May that is a 6x and its is waaaaay to big now. Darren can actually fit in the jacket with me...lol
I have been getting migraines daily around 6-7pm, My doctor thinks its because I'm not getting enough liquids, (still having a hard time with drinking) but she has ordered blood work just in case to make sure all my levels are OK.
I have a couple of recipes to share with you. The first is Iced Tea, I've never made homemade iced tea before this this was amazingly tasty. I just filled a pot with water and boiled, then added 8 decaf tea bags and let it steep on the stove for about 1/2 hour on low heat. Poured that mixture into a pitcher and added the juice of one orange and one lemon. Filled the pitcher up with cold water, added enough splenda just for it to taste perfect. I dont like it too sweet, i want it to still taste like tea. Then I added a sliced up orange and a sliced up lemon. This was so refreshing.
The next is a recipe I found in an old Weight Watchers magazine that I picked up at a thrift store. Its Spice-Oat Muffins, and they were very very good. I substituted Splenda brown sugar for the brown sugar that it called for because I don't do sugar anymore. Darren even liked these :)
Spice Oat Muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cornmeal
- 1/2 cup rolled oat, quick cooking
- 1/4 cup brown sugar, packed
- 3 teaspoons cinnamon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups fat-free buttermilk
- 1/2 cup dried cherries (or cranberries, whatever you prefer)
- 1/4 cup fat free egg substitute
- 2 tablespoons canola oil (or vegetable oil)
- 2 tablespoons wheat germ
Directions
Preheat the oven to 400 degrees.
Line a 12-cup muffin pan with paper liners.
Combine the flour, cornmeal, oats, brown sugar, 1 teaspoon of the cinnamon sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center.
Combine the buttermilk, cherries (or cranberries), egg substitute and oil in a small bowl, beating with a whisk until blended. Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.
Fill the muffin cups evenly with the batter; sprinkle with the remaining 2 teaspoons of cinnamon sugar and the wheat germ (I just love wheat germ, don't you?). Bake until a toothpick intserted into the center comes out clean, about 15 minutes.
Cool in the pan 5 minutes. Unmold the muffins and cool completely.
