 |
 |
Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
|
 |
 |
|
|
|
|
|
|
Pumpkin Cranberry Breakfast Cookie
 This week's recipe is a treat just in time for fall (and Halloween!), but unlike many of the treats we're surrounded with this time of year, it's not quite so scary for the waistline! The recipe comes from recipes.sparkpeople.com.
Note: I made these and had to add one more egg to get the batter to stick together. This would alter the nutrition information.
Nutritional Information :
Calories: 140.2
Protein: 0.8g
Fat: 28.7g
Carbs: 3.9g
 |
Ingredients
- cooking spray
- 1 cup splenda brown sugar blend
- 1 1/4 cups rolled oats
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (heaping)
- 6 tablespoons applesauce
- 6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
- 2 egg whites
- 3/4 teaspoon vanilla extract
- 1/2 cup dried cranberries
|
|
Method
- Mix all ingredients together
- Place spoonfuls of batter on baking sheet.
- Bake at 350 degrees for 10-12 minutes.
|
« BACK
|
|