Good News

Hello Everyone,

Check out two new recipes in the entries below this one.

I also wanted to catch you up on my weight loss. I am at a 22 pound loss and working towards 25. It is a wonderful feeling. Hey, I think our Thanksgiving turkey weighted that last year!! I can't believe this turkey lost a turkey!! I couldn't have done it without your support and I thank you for that. I pray you are doing good in your attempts to get in shape as well. Please keep me informed as to your progress.

What has really helped me these past two weeks is that I increased the number of times I exercise. Leslie Sansone "Walk Away the Pounds" goes in every morning. I now do her two mile walk on a regular basis and have recently added in the three mile. Guess what I can do the three mile without feeling like I am going to die. Next week my plan is to do the three mile twice a week and the two mile three times a week. I don't know you Leslie but I thank God I found you!!

TIP: Increase your exercising it does help but do it gradually so your body can adjust. Never lose site of your goal and stay focused.

Weigh yourself just once a week. Record it in a secret place and then say good bye to that number for you will never see it again.

Good for you Muffins

1 cup ground flaxseed

1 cup whole wheat flour

1 cup wheat bran

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons of cinnamon

1 1/2 cups of shredded carrots

2 medium MacIntosh Apples cored and chopped

1/2 cup walnuts chopped

1/2 cup raisins

3/4 cup low fat milk

2 eggs

1 teaspoon vanilla extract

Mix flour, flaxseed, bran, sugar and rest of dry ingredients together.

Shred carrots, chop apples and add these along with milk and eggs to dry ingredients and mix well. Stir in vanilla.

Add nuts and raisins. Blending in well but do not over mix

Pour into paper lined cupcake pans and bake at 350 for 20 to 25 minutes

Makes 24 muffins

Each muffin is only 94 calories has only 2 grams of fat and 1 gram of fiber

They freeze very well.

Who says you have no time for breakfast?

Grab one of these on your way out the door with a banana and you have yourself a good healthy breakfast.

They also make a great pick me up snack in the middle of the day with a cup of coffee or tea

Asparagus Salad

1 cup cooked brown rice

1 cup cooked wild rice

1/2 of a red onion sliced

1 pound of asparagus

1 red bell pepper

1/4 cup of chopped fresh parsley

2 stalks of celery

1 oz of silvered almonds

Cook brown rice and wild rice in separate pans. Allow to cool

Cut off approximately 1 to 2 inches off the bottom of each spear of asparagus and discard.

Cut the remaining section of each spear into 2 inch pieces

Place in a glass bowl with enough water to cover the bottom of the bowl. Cover with waxed paper and cook on high in microwave 4 to 5 minutes or until tender but yet still firm. Cool

Chop remaining vegetables.

Place all ingredients into a large bowl and pour on the following dressing.

Dressing

1/3 cup of red or white wine vinegar

2 tablespoons of olive oil

1 teaspoon of granulated sugar

Mix together and pour on salad.

Let set 15 to 20 minutes at room temperature before serving or can be kept in refrigerator and served the next day.

I have used 1/4 cup Brianna's Blush Wine Dressing on this salad and it tastes very good

Great summer salad!

This recipe serves 8 people has just 145 calories per serving and 2 1/2 grams of fiber

Great way to get in those veggies and makes a great side dish to grilled chicken, fish or steak