Sunday, October 25, 2009

Week in Review

Happy Sunday!!

How are you doing lately? I've been so busy this week it's a wonder I've kept my head on straight!! Between work, court, crossfit, training for our half-mary NEXT SUNDAY it's been hard staying on track food-wise. I've really got to start taking pics of every single thing that goes into my mouth because I can tell I've put on a few pounds. I don't want to seem shallow, but I worked very hard to lose 50 pounds and they just keep creeping back on due to my own poor planning and lack of motivation. This week I have visited quite a few fast-food establishments, which is showing to be worse & worse for my waistline & my wallet.

Some good things I've had this week are apples with almond butter

Salads with tuna and veggies

Green monsters
And healthier than fast food, but not-so-healthy pasta.

Eggs!! I love eggs for breakfast lunch & dinner!

The new pumpkin spice donut!! My friend Brigitte opened the door to the wonderful world of seasonal donuts last week after our walk and I broke down and got some for my breakfast on Tuesday after Crosssfit!!
Definately NOT healthy or Paleo, but soooooooo tasty!!!

This morning I made some eggs with mushrooms and bacon.

And Paleo pumpkin bars to get my pumpkin craving in a healthy format!

These are very very verrrrry good!!!! Healthy and moist so it really feels like a naughty treat! I'm doing some more baking now, I've got Paleo zucchini bread in the oven right now, I'll post again later when it's finished.

Here's my recipe for the Pumpkin Bars

Mix these ingredients:

1/2 c tapioca flour
3/4 c coconut flour
1/4 c almond flour
1/4 c hazelnut flour
1 tsp baking powder
2-3 tsp pumpkin pie spice
1/4 tsp sea salt

In a separate bowl mix these ingredients:

4 eggs (room temp)
1/3 c coconut oil
2/3 c unsweetened applesauce
1/4 c honey
1 can pumpkin
1/4 tsp cinnamon

Mix together wet & dry ingredients. Add dried fruit & nuts of your choice, I used 2/3 c raisins, 1/2 c pecans and 1/2 c cranberries (unsweetened of course). Pour into 8x8 pan (I had to use two pans) You could also make these into muffins, use a bread pan or a 13x9 glass pan.

Bake at 350° oven for 20-30 minutes. I'm deviating from the original recipe by quite a bit (enough to make this my own recipe) so I'm going to check on my bars pretty frequently so I get the perfect cooking time down.

It took about 40 minutes for my two 8x8 pans to cook.


Tay said...

Those pumpkin bars look AMAZING.

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