Yesterday, Bob and I took a day off to spend with our dog, Crouton. Yes, you heard it right. We took a vacation day to stay at home, in our pajamas, and cuddle up next to Crouton all day. We both love to travel but miss Crouton terribly when we do. And now that so much of our time is spent volunteering each weekend and we’re in need of saving money for my Master’s program, it only seemed right that we stayed home and did what would make all three of us happy!
I weighed in yesterday at 16.6 lbs; a HUGE personal accomplishment!! Not only because I’ve been stuck in the 118s forever but because I haven’t been under 117 lbs my entire adult life. I know it’s only .4 lbs but it just shows how far I’ve come. It was not too long ago that I was at the peak of my weight gain and now I’m at the valley of my weight loss. I. AM.THRILLED!
Tonight, Bob and I have a Casino Fundraiser Event to attend for the organization we volunteer at: WAGS (Westminster Adoption Groups and Services). It should be a fun night filled with casino games, silent auctions, and food. All proceeds go to the animals! Hopefully we can resist the non-Dukan friendly foods..
Well, I hope everyone has a nice, relaxing weekend to recharge and be ready to take on the next week! 🙂
There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂
Dark Chocolate Chips recipe
7 packets of splenda
1.5 tbs cocoa powder
1/2 tbs egg whites
1/4 tsp vanilla extract
1 tsp skim milk
pinch of salt
Preheat oven 350 degrees.
Use an electric mixer to combine all ingredients.
Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
Cut chocolate into small squared chips.
Cream Cheese Dip recipe
Combine the following ingredients in a blender:
3/4 tsp vanilla extract
1/2 cup firm tofu
1/2 cup fat free cream cheese
3 packets of splenda
1 tbs splenda brown sugar
Use a spoon to mix in chocolate chips to create the dip.
Gingerbread Biscotti recipe
3/4 cup oat bran
1/4 ts baking soda
1/8 ts salt
2 tbs splenda brown sugar
2 packets splenda
2 tsp cocoa powder
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp vanilla extract
2 tbs skim milk
Preheat oven at 375 degrees.
In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
Form 6 biscotti-shaped cookies and place on parchment paper.
Just a quick check-in — I lost another 1.2 lbs from Wednesday and am now at 120.2 lbs! Bob has finally worked through his 180 plateau and is feeling good as well. It has been a TREMENDOUSLYcrazy week at work so I treated myself to a mocha latte this morning from Portola Coffee Lab. It is a pretty fancy coffee shop where the cofficians wear lab coats and meticulously put together a mean cup of joe for ya! It was fabulous! Don’t forget to treat yourself as well (it won’t be the end of the world), just keep moderation in mind!
At this time, I am alternating one pure protein day with one protein veggie day and am on day 9 of the Cruise Phase. I have to say, this has been quite a long week, especially since it was a short work week. I have had no weight loss for the past two days and my energy level is very low. This is typical of a low-carb diet but my late bed time has definitely played a contributing factor. Additionally, I haven’t been drinking nearly enough water so it’s time for me to kick it up a notch. If my stagnation lasts for another day, I will have to play the Green Tea card and hopefully break through it. As of now, my motivation is coming from looking at the big picture: My overall progress and weight loss. I think this is very important for everyone on a new eating regiment to do.
On the brighter side, my carb cravings are almost completely nonexistent and my daily walks have been smoothly integrated into my routine. And let’s not forget, it is Friday! This means it’s almost time to grocery shop for the week and create more Dukan-friendly meals. On that note, to the right is a list of must-have staples I have on my list when I grocery shop, Dukan-style!
I’m excited to use this weekend to catch up on some sleep and slow things down a bit. Hopefully post a hand full of recipes. Maybe some bread pudding or chicken parmesan? We’ll see!