We Kin Get Thin!

I found this recipe for healthy Sloppy Joe's and I just HAD to try it! Now, you all know my rule... the recipe has to fit on a post-it note.
Perfect!

They didn't have any of the chiles in adobo sauce (even though, I know I saw it last time!!)
So I'd been meaning to buy some Adobo seasoning for awhile anyway. (Then I just used a can of plain green chiles)


Oh, now we're cooking!


Done! I made mine open faced, just because I'm a neat freak like that. I don't like no sloppy joe juice getting all up in my finger crannies.



EDIT :
I totally forgot to tell you that it was DELICIOUS. I mean, truly, DELICIOUS. I liked it way better than real sloppy joe mix! We'll see what Fatty thinks when we have it for lunch today! :-)

After dinner, I prepared my meals for tomorrow, one of which was a sandwich thin with some almond butter. Its been so long since I had some of this, but I know I will still love it!


Some time later, I felt REALLY extremely hungry, so I fixed myself some watermelon yogurt, with fresh watermelon and a sprinkle of granola. It hit the spot!



Sooo, training was good today, I had Cindy today which was nice. I like Cindy a lot! I told her all about my Chai-to-5k challenge i gave myself and she was thrilled. She loved my plan and said it was healthy and doable, and she'd love to run with me some time. So sweet!

EDIT :
I also forgot to tell you the awful thing that happened at training...
I FORGOT MY SOCKS.
Ok, so maybe that doesn't sound traumatic, but it was. Sopping wet soggy sweaty feet, in sneakers that are too big without socks. It was like walking on my own slip & slide. Disgusting I tell you!

Now I am in bed and desperately trying to warm up. I get horrible chills after my workouts and I hate it! SoooOooooOOooOo cold!

I promised a picture of my lamb soup, and I finally delivered.

I am telling you, the chayotes were doing the best potato impression I've ever seen. er...tasted.

This is what I made for dinner tonight, Pepperoncini Beef. The idea came from a recipe in one of my new cookbooks. And it sounded intriguing. I rather enjoyed it! And man, do I have leftovers!

It is 1 pot roast, 1 cup pepperoncinis (with the vinegar), 1/2 chopped onion, 1 cup of water. Thats it. Crock pot, 6 hours. Bam.

Before

After

Of course the after looks disgusting, but trust me, it was good! I had it with a side o brussell sprouts. Yums.

And for good measure, here is Corg looking particularly sad.

As requested, here is the recipe for that cake I made for my birthday!
I ended up not finding soy flour anywhere, so I used almond flour. It was good, but I have a feeling it would be a little better, and a little prettier with the soy.


LOW CARB LEMON CAKE

10 Servings at 7 net carbs each.


Cake Ingredients (47.7 net carbs):

2 sticks butter
5 eggs
1 1/2 c. sugar equiv. *
1 T. vanilla extract
1 t. lemon extract
2 c. soy flour
4 t. baking powder
1 c. Hood Calorie Countdown Dairy **
1/4 c. vegetable oil
4 T lemon juice


Cake Instructions:

1. Extract 4 T. lemon juice for batter.
2. Beat butter. Add eggs and splenda. Beat in remaining ingredients.
3. Coat cake or loaf pan in cooking spray.
4. Add batter to 2 nine inch cake pans.
5. Bake at 350 degrees for 30 to 40 minutes until toothpick comes out clean.




Frosting Ingredients (21.3 net carbs):

8 oz. cream cheese
1 t. lemon extract
2 c. heavy whipping cream
1 c. sugar equivalent.***






Frosting Instructions:

1. This frosting is easiest to make if you have a whisk attachment for your mixer. Whisk softened cream cheese until light and creamy.
2. Add lemon zest, heavy whipping cream, and sweetener and whisk until light, fluffy, and thick.
3. Once cake is completely cool, spread frosting.

*She used 36 drops of Sweetzfree. If you use a splenda quick pack, add 4 carbs to the entire recipe. If you use 1 cup of granular splenda, add 24 carbs.

**If substituting half and half, add 7 carbs.

***She used 24 drops of sweetzfree. If you use a splenda quickpack, add 4 carbs to the entire recipe. If you use 1 cup of granular splenda, add 24 carbs.

(I wish I could remember where I stole this recipe from, I'd love to give credit where it's due! If I find out, I promise to update this!)