I don't know what to title this. I just thought I would update my blog since I haven't in awhile. I weighed in last Friday and I was down 0.4lbs. I am finding that this time on Weight Watchers I am losing a lot slower. I am hoping that means that it will stay off for good. I am also hoping that I am out of that darn plateau I was in and am back to losing consistently. I have been lacking in the activity department this week. I am on an earlier shift and finding it harder to walk. I have also been lacking energy. Excuses I know.
I promise I will post a recipe later on in the week. I am going to try a new dip from Skinny Taste for a potluck I am going to on Saturday. My internet has been down, so it has been hard to post. Hope everyone is having a good week.
~Eryn
Tuesday, May 31, 2011
Monday, May 23, 2011
Peanut Butter Cookies
Here is the peanut butter cookie recipe. I got the recipe from one of the YouTube channels I watch. I think the points were based on the old system, so they were called 1 point peanut butter cookies. When I added the nutritional info provided, they came out to 2P+. You could probably cut them thinner or make them smaller to make them 1 P+. But regardless they are good.
Peanut Butter Cookies
Servings: 24 • Size: 1 Cookie • Points+: 2
Calories: 61 • Fat: 1.7g • Protein: 1.4g • Carbs: 10.1g • Fibre: 0.2g
What You Need
- Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
- Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray. Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to10 minutes. Transfer cookies to wire racks to cool completely.
**These cookies are really yummy. They are not a soft cookie though, very crunchy. I think you could most likely cook them less for more chewy cookies. Beware of the dough, it is so delicious, I think Matt ate like 1/4 of the log before I was able to cook them. Definitely a make again for cookie cravings.
I am starting a new 30 Challenge with some of the ladies on the WW 20's board. I am looking forward to it. I am thinking my reward for the end of the challenge will be the OPI or China Glaze Crackle polish, that stuff is cool. Either that or a hair cut. I only need to lose around 4.5 pounds to reach my 10% Goal. I would really like to do that by the end of the challenge. I know it seems like a small goal, but I have been losing slowly, so I want to set myself up for success instead of failure.
As Always,
~Enjoy! Eryn
Peanut Butter Cookies
Servings: 24 • Size: 1 Cookie • Points+: 2
Calories: 61 • Fat: 1.7g • Protein: 1.4g • Carbs: 10.1g • Fibre: 0.2g
What You Need
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons reduced-calorie margarine (stick-variety) or 3 tablespoons light butter
- 4 tablespoons reduced-fat peanut butter
- 1/3 cup packed light brown sugar
- 1/4 cup sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- Cooking spray
Directions:
- Combine flour, baking soda and salt in a small bowl, set aside.- Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
- Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray. Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to10 minutes. Transfer cookies to wire racks to cool completely.
**These cookies are really yummy. They are not a soft cookie though, very crunchy. I think you could most likely cook them less for more chewy cookies. Beware of the dough, it is so delicious, I think Matt ate like 1/4 of the log before I was able to cook them. Definitely a make again for cookie cravings.
I am starting a new 30 Challenge with some of the ladies on the WW 20's board. I am looking forward to it. I am thinking my reward for the end of the challenge will be the OPI or China Glaze Crackle polish, that stuff is cool. Either that or a hair cut. I only need to lose around 4.5 pounds to reach my 10% Goal. I would really like to do that by the end of the challenge. I know it seems like a small goal, but I have been losing slowly, so I want to set myself up for success instead of failure.
As Always,
~Enjoy! Eryn
Friday, May 20, 2011
Weigh In
I thought I would start posting my weigh ins, since I do want to incorporate more of my daily life into my blog.
Today was the day that I weighed in for the week. I have been in a plateau for the past four weeks, so I have been stepping up my exercise this week. I managed to earn 41 activity points, which I think is the most I have earned since start Weight Watchers Online. Anyways back to the point, at my weigh in today I was super excited to see that I lost 1.6 lbs! It may not be tons, but I am finding that during this weight loss journey, it is a lot easier for for me to lose slowly and keep it off for good. It's not just about the destination, but all the roads and detours that you have to take to get there.
I will post a new recipe this weekend, as I have a peanut butter cookie recipe that is non-dieter approved, lol! Happy May 2-4 to all my Canadian readers! I am looking forward to a well deserved long weekend! :)
~Eryn
Today was the day that I weighed in for the week. I have been in a plateau for the past four weeks, so I have been stepping up my exercise this week. I managed to earn 41 activity points, which I think is the most I have earned since start Weight Watchers Online. Anyways back to the point, at my weigh in today I was super excited to see that I lost 1.6 lbs! It may not be tons, but I am finding that during this weight loss journey, it is a lot easier for for me to lose slowly and keep it off for good. It's not just about the destination, but all the roads and detours that you have to take to get there.
I will post a new recipe this weekend, as I have a peanut butter cookie recipe that is non-dieter approved, lol! Happy May 2-4 to all my Canadian readers! I am looking forward to a well deserved long weekend! :)
~Eryn
Sunday, May 8, 2011
Bagels- Yes I Made Bagels!
I know I haven't posted anything in awhile, I was just caught up in life. I was reading the Awesome 20's board on the WW site and I saw that one of the girls there had posted about making bagels. She posted the recipe, and I copied it as something to try out. I was intimidated to try this, but they were much easier to make then I thought they would be! Here is the recipe:
Bagels
While waiting for the dough to rise, boil a large pot of water. Once boiling add a pinch of salt to the water. Pre-heat the oven to 450F. After 15 minutes, take the dough out of the bowl and cut into pieces. Form into bagels by rolling out dough and putting the ends together. Drop formed bagels into boiling water. Boil for 30 seconds, turning once. Remove from water. Once all bagels are done, this is the time to add seeds or other flavourings. Use a pastry brush and brush a little milk on the tops of the bagels. This will help them brown nicely. Bake until golden, approximately 10 minutes for small bagels and 15 minutes for large.
16 4" bagels work out to 3P+ each. ** These turned out yummy! I am excited to eat bagels, as I haven't had them in awhile. They may not be beautiful, but they are good. Even Matt liked them. :)
Enjoy~ Eryn
Bagels
- 4-5 cups flour (I used white all purpose, because that is what I had)
- 1 tbsp brown sugar
- 1 tbsp yeast
- 1 tbsp canola oil
- 1 1/2 cup warm water
- pinch of salt
While waiting for the dough to rise, boil a large pot of water. Once boiling add a pinch of salt to the water. Pre-heat the oven to 450F. After 15 minutes, take the dough out of the bowl and cut into pieces. Form into bagels by rolling out dough and putting the ends together. Drop formed bagels into boiling water. Boil for 30 seconds, turning once. Remove from water. Once all bagels are done, this is the time to add seeds or other flavourings. Use a pastry brush and brush a little milk on the tops of the bagels. This will help them brown nicely. Bake until golden, approximately 10 minutes for small bagels and 15 minutes for large.
16 4" bagels work out to 3P+ each. ** These turned out yummy! I am excited to eat bagels, as I haven't had them in awhile. They may not be beautiful, but they are good. Even Matt liked them. :)
Enjoy~ Eryn
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