Weigh in Friday-Week 2

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!

 

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6 thoughts on “Weigh in Friday-Week 2

  1. Everyone I know is successful with weight watchers…hey so I wanted to ask you if you did prenatal yoga during your pregnancy…I just announced that I am expecting….yay…and been looking for some sort of low key workout…

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