ahhh backslide already

When I weighed in at WW last Thursday, I had gained 1.6 lbs (!) so technically I am over my goal weight- oops. But it's by less than 1/2 a pound. Not fun to gain like that, but I don't really find it that big of a deal at this point. It was my birthday week and I had fun with that and a GTG the night before. Since last week was my final week of WW and we don't have a scale at home, I guess I'll just have to rely on the fit of my new tight pants to keep me in check! I can't let myself outgrow a new wardrobe.. (which I had lots of fun picking out by the way- yay for new clothes!)

I am still doing well with making it to the gym considering the extreme constraints with my schedule- I've probably averaged about 3 x a week. I think I can see some differences in the tone of my arms but it is weird that I don't feel any stronger. Like today, I was just really sapped of energy or something, b/c I was having problems doing the same weight/rep amounts that I have done since the start. I also wish my legs were moving along a little faster. It is so annoying to be bony in some places but then have tons of fat and dimples in my thighs and belly.

Just like everyone else, this week is going to be about some major self discipline and willpower! I found this recipe for pumpkin pie and hope it will satisfy my sweet tooth so I won't go overboard!

1 Tbsp packed light brown sugar

2 Tbsp butter, melted

2 large egg white(s)

1 large egg(s)

1/2 cup(s) dark brown sugar

/4 tsp table salt

2 tsp pumpkin pie spice, or less to taste

1 cup(s) canned pumpkin

1/2 cup(s) fat-free evaporated milk

1/4 cup(s) lite whipped topping

Instructions

• Position rack in middle of oven. Preheat oven to 350ºF.
  
  
• Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
  
  
• Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving

It's a WW recipe so of course they gave it a points value- 3 pts per piece in case you cared, so that probably pans out to about 160 ish calories and 2 or 3 grams of fat. I'll let you know how it turns out!

HAPPY THANKSGIVING!