Saturday, November 28, 2009


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
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



  1. Preheat the oven to 400 degrees.
  2. Line a 12-cup muffin pan with paper liners.
  3. 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.
  4. 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.
  5. 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.
  6. Cool in the pan 5 minutes. Unmold the muffins and cool completely.
***I had no idea what Cinnamon Sugar was, so i just mixed up some Splenda with Cinnamon. Then for the topping I again did Splenda with Cinnamon and Wheat germ***