Saturday, March 08, 2014
Last week 77.3 kgs
This week 75.7 kgs
Loss of 1.6 kgs
When I first joined SP I had already lost 12 kgs of the 54 I wanted to lose. I now have 15.7 kgs to get to my "see how you feel" weight.
At 60 kgs I expect to feel pretty great. This is the correct weight for my height in New Zealand -land of my birth :)
54 kgs is the weight on the internet for my height, which is shrinking ( so I'm hoping to get there before my correct weight is 50kgs LOL)
My GP gave me a new pill to relax the muscles that are holding me back from 'full on ' Zumba, so far this week they are helping but they are only short term. I'm hoping with the physio and loosened muscles I'll be able to get back into it.
I have a recipe for all of you who like a "you stir" recipe that tastes great.
CARROT WALNUT AND LINSEED CAKE
Fat 18.0 gm
Sat Fat 2.0 gm
Carbs 47.0 gm
Sugar 24.0 gm
Dietary Fibre 4.0
Cholesterol 37.0 mg
Sodium 261.90 mg
Protein 8 gm
Melted butter, to grease
270 g (1 1/4 cups, firmly packed) dark brown sugar
125 ml ( 1/2 cup) canola oil ( I prefer rice bran oil)
2 egg whites
160ml (2/3 cup) reduced fat milk
300gm ( 2 cups, firmly packed) grated carrot
90 gm (2/3 cup) coarsely chopped walnuts
45 gm ( 1/4 cup ) linseeds
300gm ( 2 cups) white self raising flour
80 gm (1/2 cup) wholemeal sefl raising flour ( I used white flour with all bran crushed into it)
2 1/2 teaspoons ground cinnamon
icing sugar to dust, ( I didn't use this)
Preheat oven to 160 deg C. Brush a round 23 cm cake pan with the melted butter to lightly grease. Line the base with non - stick baking paper.
Place sugar, oil, eggs, egg whites and milk in a large bowl and use a fork to whisk until combined. Add carrots, walnuts and linseeds and mix well.
Sift the flours and cinnamon together over mixture, and tip bran left in sifter into bowl. Use a large metal spoon to fold in until well combined.
Pour mixture into prepared pan and smooth surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Stand for 5 minutes in pan and turn onto a wire rack to cool completely.
To serve, dust with icing sugar and cut into wedges.
I cut mine into 8 wedges. I freeze it and take out a wedge on a Sunday and then cut that into 6 pieces over a week. I put the nutrition values in the tracker and it works out the calories for me for each piece.
Thanks to everyone who has encouraged me and 'held me up' during this miserable time, it has been so wonderful. You have no idea how appreciative I am.
have a great week
thinking of you all