Thursday, September 9, 2010

On The Bandwagon, sort of

Running on Monday.  Pilates/Stability Ball tuesday and Wednesday, nada tonight unless I decide to pull the ball out.

Still holding at 208.4
Hubby joined me on the weight loss band wagon and weighs in at 273.8

My measurements are currently

Neck 15.5
Biceps  14 (woot muscle!)
Wrist 6
Bust 40
Waist 36
Hips 47
Thigh 27
Calf 17 (more muscle!)

Someone needs to make me mad enough to lose the remaining 60 pounds of fat I need to drop.  I've been told I'm looking great, hot, fantastic, but I certainly don't feel it.  I feel fat and bloated and ugly.  grrrrrr.

I'm in a funk.  I admit it.  Absolutely no motivation to do anymore than I've already done. 

Anyway, delicious recipe alert!

Vegan Chocolate Cake Recipe

Makes one 9" x 13" single-layer cake


3 cups unbleached whole wheat flour
1 3/4 cups unrefined organic cane sugar
1/2 cup unsweetened cocoa powder or carob powder
1 tsp. salt
2 tsp. baking soda
1 3/4 cups cold coffee (or room temperature) can substitute water in place of coffee
3/4 cups grapeola or olive oil
1/4 cup maple syrup (optional)
2 tsp. white distilled vinegar
2 tsp. vanilla extract
2 tbsp ground flax seed


1. Preheat the oven to 350 F. Lightly oil a 9"x13" cake pan or casserole dish and set aside.

2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, salt and baking soda. In another small mixing bowl, whisk together coffee, canola oil, maple syrup, vinegar and vanilla. Create a well in the center of the dry ingredients. Pour the wet ingredient into the well and fold into the dry ingredients, mixing until just combined. Pour into the prepared dish and bake for 30-40 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake to cool completely on a wire cooling rack.

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