This is the fourth installment of 100 Ways Wednesdays. I'm in the process of listing 100 ways my life has been changed by weight loss. I will have a new list of 10 every week until I reach one hundred.
I'm encouraging people to list their own 100 ways. It could be 100 ways your life is better because of being a parent. Or, 100 ways your life is better because of your education.
On with my list.
41 ♣ I can cross my legs and feel quite comfortable that way.
42 ♣ Tying my shoes no longer requires me to hold my breath while I struggle to get down there.
43 ♣ Shaving my legs takes two minutes instead of 10 because they are much smaller.
44 ♣ I can fit in my bathtub.
45 ♣ Saying "no" is now in my vocabulary.
46 ♣ Eating healthy is a way of life. I'm sad about all the fake food I fed my family.
47 ♣ I am able to use leftovers, making them into completely different meals because I'm not too lazy.
48 ♣ Keeping up with other people's pace doesn't leave me wheezing and gasping for breath.
49 ♣ For the first time in my life, I feel like I am destined for great things.
50 ♣ Being "normal" is becoming a reality. I don't immediately let my size deter me from doing something.
(click to enlarge)
Please let me know if you have started your own list so that I can link and visit you.
1 cup water
1/2 cup butter (1 stick, no substitutions)
1 cup all purpose flour (I tried whole wheat flour does NOT taste good)
1 1/2 cups skim Milk
2 packages of Sugar Free White Chocolate instant pudding
1 8 oz container of non dairy whipped topping
Chocolate or Carmel ice cream topping (I used sugar free for mine)
In a saucepan over medium heat, bring water and butter to a boil.
Add flour all at once; stir until a smooth ball forms. Remove from heat;
let stand for 5 minutes. Add the eggs, 1 at a time; beating well after each
addition. (note: I use a Kitchen Aid mixer but use a fork if you don't have one)
It's very important to make sure the eggs are added one at a time. Beat until smooth.
Drop by half spoonfuls (about quarter size) onto baking sheet (I use
parchment paper so it's easier to remove them).
Bake for 25 minutes at 400 degrees. Puffs should be browned on the top and cooked in the middle.
In the meantime, whisk milk with pudding. Fold in whipped topping. Refrigerate until ready to fill puffs.
Let puffs cool to room temperature. Once cool, fill with pudding mixture using a pastry bag with a bismarck tip.
Drizzle with chocolate
and caramel if chosen. Store leftovers in the fridge.
Makes about 26 cream puffs
Nutritional information for one cream puff
6 grams fat
4 grams saturated fat
9 grams carbohydrates
2 grams protein
Info for entire recipe (if you make more (or less) than 26 cream puffs, just divide these numbers by the number you get.
152 grams fat
96 grams saturated fat
222 grams carbohydrates
58 grams protein