Source: thehealthychange.tumblr.com via Maria on Pinterest

Weekly weight loss: -2.6 lbs.

Total Weight loss: 5.6lbs

I had another successful week with Weight Watchers.  I’m learning that it only works if you track EVERYTHING you eat-everyday.  I’m surprised that I lost this much just because I didn’t get a chance to work out as much as I normally do this week, but on the other hand I’m back at work now and I had to plan my meals for the day.

Some of last week’s meals included:

-slow cooker jerk chicken w/brown rice

-breaded pork chops

-Salmon, cooked zucchini, and mashed potatoes

-And these somewhat healthy, delicious muffins posted below.  They count as a breakfast meal

Pumpkin Muffins with Cream Cheese Middle

7 points +

Ingredients

• 2 cups gluten free flour
• 1 tsp xanthan gum-eliminate if you’re using regular flour
• 2 tsp baking powder
• 2 tsp baking soda
• a pinch of salt
• 1 Tbsp pumpkin pie spice
• 2 Tbsp ground cinnamon
• 1/2 coconut oil-melted
• 2/3 cup milk
• 2/3 cup agave nectar
• 2 tbsp vanilla
• 1.5 cups canned pumpkin puree
• 1/3 cup chopped pecans
• 1/2 cup water
• 12 tbsp low fat cream cheese-separated

Directions

preheat the oven to 350.  Line a 12 cup muffin tin with liners.  In a medium bowl whisk together all your dry ingredients.  Stir in coconut oil, agave, vanilla, and milk.  Stir until smooth.  Using a spatula, stir in hot water and pumpkin. Fill the muffin tin only half way.  Spoon in about a tablespoon of cream cheese.  Then, add more muffin mix  on top of the cream cheese, like this:

Bake for about 30 minutes, rotating the muffins 180 degrees at 15 minutes.  Check to make sure they’re done by poking a toothpick through the muffin.

  Onto week 3!