Well folks! I'm super late posting this up today. Such a busy weekend!
Tip of the Day: Rewards
Giving yourself rewards is such an important factor to dieting and losing weight. You need to have a light at the end of the tunnel, or else you'll be more tempted to cave into cravings and over eating. What I do is really stick to my calorie counting during the work week, and on the weekend I can have that treat I was craving on Monday that I couldn't have. Chances are that by the time the weekend comes around I would rather have my cheat meal be something else entirely, so I save myself those calories I would've eaten on Monday!
Healthy Recipe: Chocolate Bundt Cake
In light of it being Valentines weekend, I'm going to post yummy chocolate desserts all weekend, and on Monday. Not just yummy, but healthier alternatives to the chocolate desserts you want to get at the restaurants. I love pumpkin, so I'm glad I found this one on Eating Well's site. Mmm, if only I knew about this when I was pregnant and craving every pumpkin
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts
1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
234 calories per serving...pretty good for a chocolatey dessert!
Exercise: Jumpstart
As lazy as this seems, I'm just going to post this link to an incredible "jump starting" workout that will torch those calories!
http://www.menshealth.com/jumpstartyourday/power-of-10.php
Print it off and take it to the gym!
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