Hips
- Last month (11/16/2013) - 38.75 inches
- This month (1/18/2014) - 38.5 inches
Waist
- Last month (11/16/2013) - 28.5 inches
- This month (1/18/2014) - 28.5 inches
Bust
- Last month (11/16/2013) - 36 inches
- This month (1/18/2014) - 35.25 inches
Thighs
- Last month (11/16/2013) - 20 inches each
- This month (1/18/2014) - 19.5 inches each
I didn't take measurements last month because due to holidays, travel, illness, and bad weather, in the last two months I've only made it to the gym an equivalent of what I would normally do in four weeks. I didn't expect the change to be much in one month and as you can see, in two months there wasn't much change either. There is a slight change in some areas and none in others, but anything staying the same or going down is good in my book, especially with Thanksgiving and Christmas coming between the two sets of measurements.
Last weigh-in (11/16/2013) : 144.8 lb
This weigh-in (11/24/2013) : 143.2 lb
Change : 1.6 lb lost
Total weight loss since Izzie : 57.2 lbs
I said I was going to buckle down this week and I kept that promise. I'm happy that I could get a good loss under my belt before Thanksgiving when everyone overeats to some extent. My family comes to us and we have a full weekend planned of eating our hearts out. I'd be crazy to weigh-in next weekend in the middle of that, so the next weigh-in will be after I've had a week of damage control. Happy Thanksgiving everyone!
Ingredients:
Pam cooking spray
1/2 cup regular butter, softened
1 1/2 cups packed light-brown sugar
3 large eggs, beaten
2 cups canned pumpkin (NOT pumpkin pie filling)
1/4 tsp table salt
1 tsp pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick oats
2 1/2 tsp baking soda
24 walnut halves
Step 1:
Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with Pam cooking spray.
Step 2:
Using an electric mixer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs and pumpkin; beat well. Add salt, pumpkin pie spice, flour, oats, and baking soda.
Step 3:
Pour batter into prepared baking dish and place walnut halves on top so there will be a half of a walnut on each piece. Bake about 40 to 45 minutes, and use a toothpick to test.
Step 4:
Cool in pan and cut into 24 servings.
Makes 24 servings; 4 Points Plus per serving
We made this recipe over the weekend to take home for Thanksgiving and it was AMAZING!!! Normally pumpkin bread ranges from 8-10 Points Plus, so this recipe allows you to have that great pumpkin bread without feeling like you've killed your day.
Last month, I did not achieve my set goal by 1lb. I wanted to be at 151lb and ended at 152lb. This month has several road blocks. This past weekend was not the best. We had guests and ate a little more than we should. Also, Halloween was yesterday and there is candy in my house. We have gotten rid of quite a bit of it, although there were very few trick-or-treaters. Next weekend, we will be traveling 11 hours first to Delaware, another 2 hours to Philadelphia and then 2 hours back to Delaware, and then the 11 hours home. We are going to Andy's cousin's house in Delaware, since she will be watching Brady for us, and then going to Andy's friend's wedding in Philadelphia. We will be doing all of that driving in a little over 48 hours. I had said when we made our trip from Michigan to SC that I'd never do a trip this long with that short of a turnaround time, but here we are. We are only 3 1/2 weeks out from Thanksgiving which is never easy. My goal is to hit 150lb by Thanksgiving. Hopefully, now that I'm back in the gym, it will become achievable.
