Showing posts with label skinny taste. Show all posts
Showing posts with label skinny taste. Show all posts

Friday, October 26, 2012

If I can do it, YOU can do it. REALLY?

That phrase, if I can do it, you can do it. It's used SO often. But is it true? When a quarterback says to a linebacker, hey, if I can throw the ball 80 yards for a touchdown, YOU can throw the ball 80 yards for a touch down, can that really happen? Doubtful. Or, a 5' 5" 110lb girl says, hey, if I can finish a half marathon YOU can finish a half marathon... Honey, my thighs are as big as your waist and the last time I ran a mile it was because they were giving away free donuts and I just had to SPRINT to get to them. Highly unlikely.

That phrase, used to be somewhat of a motivational phrase.. like a friend saying, hey, I lost 10 pounds and shit, if I can do it, YOU can do it. But even then, my body might be different from your body, my metabolism might be different from YOUR metabolism, there's just no saying that the ever-so used phrase, is even motivational now! It goes both ways too - like this morning, talking about the Tough Mudder in April... I go to Jenny, (she owns the gym, so clearly, in super shape), "come on, do the tough mudder, if I can do it, YOU can do it." well, I mean come on, that's a no brainer. No shit. She EATS tough mudders for dinner. Me on the other hand, I've only just finished my 2nd week of bootcamp. haha... So yeah, where are you going with this? Right? Well, how about this... IF I CAN DO THIS, YOU CAN DO THIS. And this isn't a lie.

I never thought, that I would be in this position I am today. Anytime I ever started a diet, a workout fad, NYE rolled around and I said, this is going to be my YEAR, that lasted about 2 days, and I was like, F THIS NOISE, I quit. But now, NOW, I'm looking back and 12 weeks ago when I walked into RTB, I never thought that I would be finishing my 2nd week of bootcamp, and getting myself ready for a Tough Mudder next spring! All it took was a little motivation, some result seeings, good friends, and people to push me.

Yesterday, I was down, yeah... I was pissed, I was frustrated, weight LOSS sucks. It's not fun, it's not easy, you can't eat your favorite foods anymore (by the way, anyone reading this and wants to mail me some Mario's pizza, I'll love you forever HAHA), you have to manage your time so that you make it to the gym on the reg, and a lot of people just don't get it - but if this is what YOU WANT, then YOU can do it.

Again, I'm not sitting here saying that I'm horribly large, ugly, anything like that, I don't want to lose the weight just so I "look better", that's not the only reason... the main reason is because I want to feel great, and fit into clothes, and not be that lard in sweatpants on the couch anymore. The most amazing thing I could ever have though, is someone to support me in whatever I do. I thank so many people, but I have to give the biggest shout out to Juan - no matter what, if I kept going, or stopped tomorrow, he would still love me, and that makes me feel great. (I'm sure he will love me even more when I look like a super moddddeeeel!!! hahaha)

Sidebar - am I the only one who is TERRIFIED of the mirrors in the gym???! Dude - I HATE the mirrors - anytime I have to do a move in bootcamp and I have to be in front of the mirror - head's down, and I'm checking out my sneakers. I don't want to see  my rolls jiggling around when I am jumping up and down or when I'm lifting weights... no thank you!

Listen, if you don't have time, and all you can do is a small workout a day, even that's better then nothing. I have some fun workouts below for you to do in your home, wherever - but doing something is better then doing nothing. A really good friend said to me yesterday on Facebook, Tessa Alexandria ...and don't look at how far you still have to go to reach your goal, look at how far you have already come. You are already 11 weeks ahead of every loser sitting on their couch!!

She's RIGHT. Don't look how far I still have to go (wedding dress shopping in Dec, or wedding next Oct), look how far I've already come... I never EVER would have sat here and said, hey, I'm going to train and KILL IT at the tough mudder.... at the same time, yes, she's RIGHT. I am, already 11 weeks ahead of people sitting on their couches.. and guess what, 11 weeks ago, I was that person sitting on my couch. I would rather eat pizza and watch trashy real housewives of some stupid city, then get myself HEALTHY.

You know what, if you want to lose weight then START NOW. Go out, get yourself this, it's a TRX suspension system for the home, and start working out. TRX is the BEST way to build muscle, and start dropping those LBs like they were a bad fashion statement.

Or, if you don't want to do that, go out and WALK. Just walk.....

But if you want to work out - here are some workouts you can do, and QUICK.

Melt It Off: Calorie-Burning Circuit Workout 
(they have weird names for these, like number 1 is really a "burpee" haha but it works.)

And then last but not least - I think I might make these this weekend - it's a great alternative to pumpkin pie!

Pumpkin Cheesecake Shooters from Skinny Taste!
Skinnytaste.com
Servings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg 

Ingredients:
3 (1.5 oz total) whole chocolate graham crackers
  • 4 oz 1/3 fat cream cheese, softened
  • 1/2 cup pure canned pumpkin
  • 1 tsp pure vanilla extract
  • 3 tbsp dark brown sugar, unpacked
  • 1 tsp pumpkin pie spice
  • 1/4 tsp nutmeg1/4 tsp cinnamon
  • 8 oz light whipped topping (I used Truwhip light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.  Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

Ok enough for now - see you later dudes!

Thursday, September 13, 2012

I LOVE CUPCAKES!!!!!

I love cupcakes, and it just kills me that they are so bad for you. HAHA... so I went on SkinnyTaste's pinterest and found all these amazing low-fat cupcake recipes - DUDES MAKE THEM! The pumpkins are my favorite (you've seen me blog about them before) and I will probably make some tonight!!!!!

Pumpkin Cupcakes (no frosting) 
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg  

Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar:13.9 g
Sodium: 142.3 mg

Ingredients:
  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water
For the Pumpkin Cream Cheese Frosting:
  • 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar

Directions:Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting. Makes 24
*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.



Skinny Red Velvet Cupcakes
Gina's Weight Watcher Recipes
Servings: 26 • Serving Size: 1 cupcake • Calories: 141  Points: 3 pts  Points+: 4 pts

Ingredients:
    • 1 1/2 cups cake flour
    • 1 cup white whole wheat flour
    • 1 cup sugar
    • 1 tbsp unsweetened dutch-process cocoa
    • 1 tsp salt
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp white vinegar
    • 1/2 cup unsweetened apple sauce
    • 1/4 cup butter, softened
    • 1 egg
    • 2 egg whites
    • 2 tsp vanilla
    • 1 1/3 cup light buttermilk
    • 1 tbsp red food coloring


    Directions:
    Preheat
     oven to 350. Line cupcake tins with liners. In a large mixing bowl, stirtogether flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Addbuttermilk, red food coloring and mix well. Add the remaining dry ingredients and foldin vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting. Makes 26 cupcakes.

    Low Fat Cream Cheese Frosting
    • 8 oz 1/3 fat Philadelphia Cream Cheese
    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    Beat together cream cheese, powdered sugar and vanilla until smooth.



    Pink Lemonade Confetti Cupcakes
    Gina's Weight Watcher Recipes
    Servings: 24 • Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
    Calories: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8
    Sodium: 103.7 (without salt) 

    Ingredients:
    • 18.25 oz box confetti cake mix, I used Duncan Hines
    • 2 1/2 tsp powdered sugar-free pink lemonade mix
    • 1 cup water
    • 1 tbsp vegetable oil
    • 1/4 cup unsweetened applesauce
    • lemon zest from half of a lemon
    • 2 drops pink food coloring (optional)
    • confetti sprinkles, optional

    Directions:Preheat the oven to 350 degrees F.  Line cupcake tins with 24 paper liners.
    Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely on wire racks before serving.


    Super Moist Low Fat Chocolate Cupcakes (without Chocolate Glaze)
    Gina's Weight Watcher Recipes 
    Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
    Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
    Sodium: 281.8

    Super Moist Low Fat Chocolate Cupcakes (with Chocolate Glaze)
    Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
    Calories: 104.6 • Fat: 2.3 g • Protein: 1.2 g • Carb: 20.2 g • Fiber: 1.4 g • Sugar:12.3
    Sodium: 288.5


    Ingredients:
    • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
    • 1.4 oz sugar free, fat free, instant chocolate pudding
    • 1 cup canned pumpkin (not pumpkin pie filling)
    • 1 1/3 cups water
    For the chocolate glaze:
    • 1/2 cup confectioners' sugar
    • 1 tbsp unsweetened cocoa powder
    • 1/2-1 tbsp 1% milk
    • 1/4 tsp vanilla extract
    • pinch of salt


    Directions:

    Preheat oven to 350°. Line a cupcake tin with cupcake liners. Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well. Add chocolate cake mix and beat 2 minutes. Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

    For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth. Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.



    Skinny Coconut Cupcakes
    Skinnytaste.com 
    Servings: 
    24 • Serving Size: 1 cupcake • Old Points: 4 pt • Points+: 5 pt
    Calories: 
    196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar:11.5 g
    Sodium: 
    150 mg 

    Skinny Coconut Cupcakes (without Chocolate Eggs)
    Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt
    Calories: 
    148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
    Sodium: 
    142.6 mg


    Ingredients:
    For the Frosting:
    • 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
    • 3/4 cup powdered sugar
    • 2 tsp natural coconut extract

    For the Cupcakes:
    • 2 egg whites
    • 1 cup canned light coconut milk (Thai Kitchen)
    • 1/3 cup unsweetened apple sauce
    • 2 tsp natural coconut extract
    • 18.25 oz white box cake mix (Duncan Hines)
    • 1/2 cup sweetened coconut flakes

    Directions:
    In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use. Preheat oven to 350°. Line 24 cupcake tins with liners. 
    In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined. Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature. Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes.

    Friday, September 16, 2011

    It's FALL and it's PUMPKIN season!

    Ahhhhh, so. fall is here! I woke up this morning and I went outside to walk the dogs and shit, It was cold. AND I LOVE IT!!!! :) This means time for all things pumpkin.... Pumpkin spiced latte, pumpkin muffins, pumpkin cheesecakes, you name it, it can have pumpkin in it - and luckily, I've found if you make your pumpkin items a little bit more tweaked, you could have some healthy pumpkin items!!!!


    (my favorite part of fall --- pumpkin spiced latte's!! holler)

    First up, this was actually in my newsletter from Skinny Taste this morning:


    Pumpkin Cupcakes (no frosting)
    Skinnytaste.com
    Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
    Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
    Sodium: 140.9 mg  

    Pumpkin Cupcakes with Frosting
    Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
    Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar:13.9 g
    Sodium: 142.3 mg  



    For the recipe, click here: 



    Now we've got some "Healthified" Pumpkin Bread!!!!

    Wooohooo  - 50% less fat • 29% fewer calories • 50% more fiber than the original recipe—see the comparison. We’ve scooped out some of the fat from this popular bread and spooned in whole wheat flour. Delicious! From eatbetteramerica. For the recipe, CLICK HERE.


    Ok I don't feel like posting anymore, so FAT KID OUT - enjoy your pumpkin food. 

    Tuesday, September 6, 2011

    Where do I find good food to make?

    Well my friend Betsy helped me with this one - I am putting together my shopping list, and she gave me 2 amazing websites to check out for low-fat recipes! Thanks BETSY! :)

    http://www.cookinglight.com/food/quick-healthy/easy-chicken-recipes-00412000068136/
    http://www.skinnytaste.com/