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!
