November 29, 2011

Good morning to all,

Hope everyone is weighing in daily.  I am steady, but still one pound away from my two pounds I gained by Friday.  Keepin it real - that one pound is coming off!   I only wanted coffee to drink yesterday, as it was so cold, and my water was way off.  I gotta get that water IN - it will pull that extra pound.  Do remember, fat that is burned will reconstitute AS FAT every 24 hours if not washed out of your body.  So, resist the urge not to weigh (it is your best accountability partner) and fight for that water.  These two elements alone are gonna cause us to do the victory dance on Jan. 1st.   :)

Here is a new recipe from Paulette: for those not doing sugar - agave nectar and honey are both listed as sugar sources in our HCG booklet.  But Paulette says these are TO DIE FOR!!!   I cannot wait to make them.   Remember, Jennie has a lot of recipes on my blog especially for Phase 2 people.   And, I will be sending out my Christmas recipe - German Chocolate Cake for all to try.   OMG - pinch 3 people.   Love you all, PK

PS - one of our fam, who has contributed links and recipes for the past several months, Bree, lost her mom this weekend.  Please pray for her and her family in the season.  We love you, Bree! 

ALMOND FLOUR BANANA MUFFINS

Summary: Gluten-Free, Sugar-Free, Low-Carb, Vegan option
Ingredients

Dry:
3 c. blanched almond flour (OR)

(1 c. Almond flour, 1 c. Flax seed, and 1 c. Oatmeal)
1 t. baking soda
1/2 t. sea salt
1 t. baking powder (aluminum-free)

Wet:
3 eggs (pastured, organic) for Vegan option see below (V)
2-3 very ripe bananas, mashed
1/2 c. Xylitol (or honey or agave, etc.*)
1/4 c. coconut oil (or melted butter)
1 T. pure vanilla extract
Instructions
1.  Pre-heat oven to 350 degrees F
2.  Grease** a 12-muffin tin (or 1 loaf pan)
3.  Mix dry ingredients in a large bowl
4.  Mix wet ingredients in a medium bowl (in order listed)
5.  Add wet mixture to dry mixture
6.  Transfer to pan
7.  Bake muffins for about*** 20 – 25 minutes (or) bake a loaf for about 35 – 40 minutes
8.  Let cool in pan for about 5-10 minutes
9.  Remove from pan and cool on wire rack