Guys, I am just holding my own in this weight loss thing! I have got to get into a different gear with it!
I haven't gotten to walk as much as I like, and I'm still eating too much. Not a good combination for reaching my 10 pound weight loss goal by Valentine's Day!
I am so glad that each day we have to opportunity to "begin again." Luke 1:78 says, "By the tender mercies of our God, the dawn from on high will break upon us." With God's help, I can make healthier choices next week! "But surely, God is my helper; the Lord is the upholder of my life. ~ Psalm 54:4
My friend, Heather, posted a list of cute and encouraging tips and guidelines for runners. I'm not a runner, but most of these can be easily applied to walking, as well. Be sure to check out Heather's list!
Dear Felicia sent me this delicious-sounding, more healthful recipe for Strawberry Shortcake. It's sounds yummy! I can't wait to give it a try:
Calories 181, Fat 7g, Sodium 201mg, Sugars 10g
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 teaspoons sugar
2 tablespoons unsalted butter, cut into small pieces
1/4 cup low-fat milk
1/4 cup low-fat plain Greek yogurt
1 teaspoon grated lemon zest
1 pound strawberries, hulled and quartered
1. PREHEAT THE OVEN to 425 degrees. Line a baking sheet with parchment paper.
2. COMBINE THE FLOUR, baking powder, salt and 1 teaspoon sugar in a large bowl. Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add milk and stir just until the mixture forms a shaggy dough.
3. DIVIDE THE DOUGH into 4 pieces in the bowl and drop onto the prepared pan. Bake until golden brown, about 15 minutes.
4. MEANWHILE, combine the yogurt, lemon zest, and 1 teaspoon sugar. In another bowl, combine the strawberries and remaining teaspoon of sugar.
5. LET THE SHORTCAKES cool 5 minutes on a wire rack. Split each and sandwich with yogurt and strawberries.
My cyber friend, Jean Stocksdale, from the Memphis area, posted this recipe for Low Fat Brownies this week. Jean is a women's leader at Bellvue Baptist Church and a great encourager of moms! I am looking forward to trying this recipe, too!
Jill Johnson's Low Fat Double Chocolate Chip Brownies2 cups (12 oz.) pkg. semi-sweet chocolate chips
1 cup sugar
1/2 cup unsweetened applesauce
2 Tbsp. margarine
3 egg whites
1 1/4 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla
1/3 chopped nuts (optional)
Preheat oven to 350. Melt 1 cup chocolate chips, sugar, applesauce, and margarine in a large, heavy saucepan over low heat, stirring until smooth. Remove from heat. Add egg whites; stir well. Stir in flour, baking soda, salt and vanilla. Stir in remaining chips and nuts. Spread into greased and floured 9x13 inch pan. Bake 16 to 20 minutes or just until set.
For fudgier brownies, bake to minimum baking time. Cool completely and cut into squares.
Note: These are best if you bake just before serving. Yields: 24 brownies. Serving size is a 2x2 inch square.
Approximate Nutrient Analysis:
Calories: 160 Protein: 1 gram Fat: 6 grams
Carbs: 26 grams Cholesterol: 0 mg Sodium: 28 mg
Fiber: 0.3 grams
Enjoy! They are very delicious! I used the mini-semi-sweet chocolate chips as the remaining chips....either size will be very chocolatety! :)
Jill is a registered dietitian. Thanks Jill for sharing this recipe.
Best wishes to all for a happy, healthy weekend!