A New Woman

Good Evening!

It is officially Thanksgiving Break and the kids are so excited.  It has been a crazy week at school with lots of parties and celebrating already.  I am actually a little exhausted by it all as well.  Lots of cooking and baking this week.  Last night I made two dozen Chocolate Cupcakes and the Original CHEX Mix. 

 But this all got rewarded by getting to sneak in a haircut in between events.  Getting your hair done is such a treat and I feel like a new woman.  I really wish I could blow dry my hair the way they do it at the salons.  It is nice and shiny and non-frizzy!  It will only last for tonight but I am enjoying the feeling.  So I have a bit of a dilemma, the hair dresser would like put highlights in my hair.  I unfortunately have a bunch of gray hair and LOVE the look of highlights but then have to do double processes.  I am sort of tempted to go and get some! 

My hubby is actually stealing my kids and taking them to Mississippi and New Orleans for a few days during their break and I am going to have a few days completely by myself!  I have literally never been away from my kids except for one 2 day trip and I have mixed feeling.  On one level,  I can do whatever I want!!! but on another level I will miss everyone.  I have got to work the next few days and have promised a few people that I would sub their classes for them so can't let them down.  Other than work though, I plan to go to lots of yoga classes and watch chick flicks and eat healthy food + a few indulgences.

Basically, I do have the time to go and get my hair highlighted in peace and can read People Magazine and not have to worry about the time.  Should I or Shouldn't I?

So I have had some very good eats today and am looking forward to making some good things this week too!  I picked up the new issue of Cooking Light and Shape Magazine and can't wait to delve into them.

I also got to fun cookbooks in the mail today and will share about that later.  So back to Breakfast, I started off with "Whipped" Banana Chocolate Chip Chia Oats.  Oh so good.

"Whipped" Banana Chocolate Chip Chia Oats

1/2 cup rolled oats

1/2 skim milk

1/2 cup water

1/2 banana, sliced

1 tbsp chia seeds

Combine above ingredients in pan and cook over medium heat for 4-5 minutes.  Spend the last minute "whipping" the banana into the oats.  Remove from heat and top with:

1/2 banana, sliced

1 tsp mini chocolate chips

1 tbsp sliced almonds

Yum!

It was a raining day today so I ran in the parking garage and did a series of lunges and sprints.  My legs are really tired right now.   I taught bootcamp, then trained a client and then headed home for quicky lunch before heading to school.  Lunch was awesome!  Cottage Cheese and Cranberry Pear Crunch.

 

Cottage Cheese and Pear Cranberry Crunch

2/3 cup cottage cheese

1 pear, diced

1 tbsp cranberry sauce

1/2 Kashi Go Lean Crunchy Bar, crunched up

This was fantastic and sort of tasted like a Pear Cranberry Crumble. 

So I have a new quicky dinner that I have had the last two nights.  I am trying to come up with some easy and nutritious meals for one of my new Eating Coach Clients.  She is a college student and needs quick and easy.  It is basically a sweet potato with frozen veggies on top.  But it is so easy and super filling.

 

 

Sweet Potato topped with Green Giant Immunity Blend Veggies

1/2 sweet potato- zapped in microwave

Green Giant Immunity Blend Veggies (cauliflower, carrots, cranberries in a light butter sauce) 

1 tbsp sliced almonds

 

Cook sweet potato for 6-8 minutes in the microwave.

Cook the Green Giant Veggies according to Package

Top potato with veggies and enjoy!  I would recommend adding a few nuts on top for an added crunch and protein.   This is so good and is one of my new favorite meals. 
 

Following is more info on the Green Giant Health Blends Veggies:

Health Blends are conveniently frozen to lock in nutrients and easy to prepare. Simply steam in the microwave for three minutes for a fresh, crisp, and deliciously wholesome side dish or snack that will help you meet your health goals.

Digestive Health – A whopping 92% of Americans are not meeting their daily fiber needs. Our digestive health blend with yellow carrots, navy beans, and spinach in a garlic herb sauce is naturally high in fiber to help maintain a healthy digestive system.

Healthy Weight – Fill your plate differently with vegetables! Diets rich in foods naturally containing fiber, like our healthy weight blend of sliced carrots, sugar snap peas, black beans, and edamame, can help you maintain a healthier body weight and feel more satisfied.

Immunity Blend – Colorful vegetables have an array of important nutrients that your body needs. Over 50% of Americans are missing the mark on getting the recommended amount of vitamins A and C. Our immunity blends are full of color and flavor! Choose between two great combinations: broccoli florets, julienne carrots and red and yellow sweet pepper strips in a garlic-herb infused extra virgin olive oil seasoning or cauliflower florets, sliced orange and yellow carrots and dried cranberries lightly tossed with a flavorful butter sauce. Both are naturally rich in antioxidant vitamins A & C to help support a healthy immune system.

Healthy Vision – Keeping healthy vision for a lifetime is no small task. See the goodness of our healthy vision blend of sliced carrots, zucchini quarters, and sliced green beans lightly tossed with rosemary butter sauce! Providing the natural antioxidants lutein & vitamin A that helps support eye health.

Healthy Heart - The soluble fiber in Healthy Heart can help naturally lower cholesterol to help promote heart health*. Your heart will skip a beat over this tasty blend: Pearled barley, sugars snap peas and julienne carrots in an herb infused extra virgin olive oil sauce.

*3 grams of soluble fiber daily from barley-containing foods, such as Healthy Heart, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Healthy Heart provides 1.6 grams per serving.

That is all for now.  I am off to bed to read a little of Breaking Dawn... I am almost done with the Twilight series. 

I am teaching Yoga in the morning and then have Zoe's B-Day Party as well as need to get Emmet to a B-Day party so one more crazy day!

Have a great night and I will check back later.

The Birthday Girl

Happy Birthday to Zoe!  My daughter turned 7 today.  Time flies when you are having fun.  She is modeling her new jammies that she got today.  Unfortunately, her dad is still out of town so we are going to a bigger celebration on Friday and take her to get a Nintendo DS.  I know.... consumerism!!

Anyhow, it has been a crazy day and I am whipped!  I got up early so I could shower and make the kids pancakes for breakfast.  I then was off to the races- I ran 7 miles, taught Baby Boot Camp, trained a client, Thanksgiving Lunch with the kids, meeting with Ely and then a made a mad dash home to get Emmet's guitar for music lessons, then back to school, music lessons, trained evening clients and then had a mini b-day celebration.

I am ready to jump into my p.j's and curl up with a good book right about now.  But I have a few goodies that need to be shared.  First I am absolutely in love with my Cranberry Pear Cheddar Melt and broke it down so you could see each luscious layer!  This is soo freaking good!

Layer 1- Ezekiel 7-Sprouted English Muffin with Fresh Cranberry Sauce (this would be good by itself)

Layer 2- Perfectly ripe barlett pear- thinly sliced.

Layer 3- 2 slices 2% Milk Reduced Fat Sharp Cheddar Cheese

 

Bake in a preheated oven at 400 degrees until the cheese is melted and slightly bubbly

Enjoy!

It does not take much for me to get excited about food and this combo just happens to be my newest love.

I have also been jazzed about all the different squash available at the store.  I picked up a Carnival Squash the other day and made a great vegetarian meal out of it.  Roasted Brussels Sprouts, Squash and Shallots with Toasted Walnuts.  Delish!

 

  Preheat the oven to 350 degrees.  Cut the Carnival Squash in half and remove the seeds.  Place face down on a tin foil covered cookie sheet that has been sprayed with cooking spray and cook for 35-45 minutes.  Remove from oven and cut into chunks removing the outer skin (much easier since it has been cooked).

In a separate oven proof skillet, roast Brussels Sprouts and Shallots that have been tossed with a tbsp of walnut oil and sprinkled with a little sea salt.

 

Walnut Oil really makes this dish- pop!

Add 1-2 tbsp of walnuts and continue to roast for 10 more minutes.  Remove from oven and enjoy!

This was fantastic and super filling!  I ate half of the dish below.  This would make a great Thanksgiving side dish.

Zoe requested Breakfast for Dinner for her B-Day meal.  I know.... I am such a good Mom feeding my kids pancake and waffles in one day!   I made scrambled eggs. bacon and waffle sticks.  She loved it and  I hope she had a good day.  Her B-Day party is on Saturday and she is really looking forward to it.  The celebrating continues.  I am hoping that we get to go to Whole Foods this weekend because I have not been a few weeks and I bet they have all sorts of great Thanksgiving Goodies out.  

 

Time to put the b-day girl to bed and then maybe myself!

Have a great rest of your hump day!

Penne with Sausage, Garlic and Brocollini

Good Morning!

 I hope all is well with everyone.  I am already home and enjoying having the house to myself.  Hubby is away on business so it is just me and Gumbo (my dog) hanging out at home.  I have already had a fabulous breakfast, a great brisk/cold 7 mile run and taught Baby Boot Camp.  It is now time to sit down and enjoy a cup of Joe and finally get around to sharing this pasta dish that I had last night that was soo good!

 Penne with Sausage, Garlic and Broccolini 

recipe from Cooking Light November 2009 issue

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  pound  broccolini, trimmed
• 8  ounces Barilla Plus penne (tube-shaped pasta)
• 1  tablespoon  extra-virgin olive oil
• 8  ounces  turkey Italian sausage
• 6  garlic cloves, thinly sliced

Preparation

Cook broccolini in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; sauté 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.

The recipe calls for Broccoli Rabe but I could only find broccolini at my local grocery store and it worked out just fine.  This is one of those super simple but tasty meals and everyone loved it.

This is going to be a busy week with the lead up to Thanksgiving so this down time is really nice right now.  Now you know that I am dying to bake something but just don't know what.  I am thinking some sort of pumpkin bar but also know that all this baking is dangerous for the waistline.

Breakfast today was a perfect bowl of Banana SunButter Chia Oats.  I love oatmeal all the time but this morning it was cold and I even turned on the heat so the bowl of oats were extra good.  I am so glad to have SunButter back in my life again.  It is really so good.

Banana SunButter Chia Oats

1/2 cup rolled oats

1/2 cup skim milk

1/2 cup water

1 tbsp chia seed

1/2 small banana, sliced

Combine above ingredients in pan and cook over medium heat for 4-5 minutes.  Stir vigorously until the banana is incorporated into the oats and then remove from heat.

Top with:

The other half of the banana, sliced

1/2 tbsp SunButter

Enjoy!

Absolutely Delish!   I am actually quite hungry right now and am contemplating what to have for lunch.  The two options that I am leaning toward are the Cranberry Pear Cheddar Melt (awesome) or the Crunchy Pumpkin Parfait (yum).  Decisions, decisions.

So tomorrow is Zoe's 7th B-Day and she wants me to make her Chocolate Chip Pancakes for Breakfast and then also have Breakfast for Dinner tomorrow evening.  We have birthday celebration this week as well as Thanksgiving Parties at school,  Teacher Appreciate Luncheon and dance recital on Friday.

I need to go and get cleaned up, eat and head out to get Zoe's B-day present.  I am thinking veggies for dinner and still contemplating a little baking...... anyone have any good pumpkin recipes that they want to share?

Have a great day and I will catch up later.

Leopard Geckos, Baked Oatmeal, SunButter and more...

Good Afternoon!

Hello again.  We had a busy weekend complete with leopard geckos.  My son had the best of time taking care of Tika and Tiko.  I was secretly hoping that he would borrow the geckos and not like them but the opposite happened - he absolutely LOVE them and spent the entire weekend taking care of them.

Sunday morning I got up made Baked Banana Berry Oatmeal.  I have seen this recipe on Kath Eats and had yet to try it so there was no time like the present. 

Baked Banana Berry Oatmeal

  Combine the dry ingredients:

• 2 cups rolled oats
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1 tsp cinnamon 

3) Combine the wet ingredients:

• 1 egg, beat
• 1 mashed banana
• 1.5 cups skim milk
• 1 tsp vanilla

4) Pour the wet ingredients into the dry. Mix well.
5) Spray a pie pan with cooking spray and preheat oven to 375 degrees.
6)  Pour batter into pan. Top with additional banana slices, blueberries and fresh raspberries.
7) Bake for 35-40 minutes.  Remove from oven and let sit for 5 minutes.  Cut and serve. 

I topped mine with a tsp of peanut butter and a drizzle of honey.  This was pretty good.  It is like a bigger version of the banana pancakes that I make and also discovered through Kath Eats website.  She always makes the most amazing bowls of oats.  Thank you for all the good ideas!

Piece of Baked Banana Berry Oatmeal topped with Peanut Butter and Honey.  Yum!

 

I was so bummed out because we got geared up to go swimming only to find out that the pool was not heated and it was quite chilly.  I tried to make myself get in and do polar bear swimming but when my daughter (the fish) got in and promptly out and told me there was no way we could swim in that water I listened!  I really don't like being cold and it takes me a long time to warm up.  My husband makes fun of me because I am from Des Moines, IA originally and he grew up in Gulfport, MS and he loves the cooler weather and I don't.  Speaking of cold weather it was a brisk 50 degrees this morning and I wore a hat and gloves to go running in!  (my knee if feeling better and my sanity is much better because I got my run in).

Zoe and I headed to Target while the boys played golf yesterday and that place is so dangerous.  The holiday stuff is already out and we spent a good 1 1/2 hours there (not good) there was A LOT of necessities that had to go in the basket.  Fun!  We then headed over to Michael's to get supplies for Emmet's Comanche Tribe Project.  We made the best little Comanche Tribe Boy-- I have got to take a picture.  We worked hard on this project.

So while at Target I came across my beloved SunButter and had to get some.  I love this stuff it is so good and I could not wait for breakfast this morning because guess what I made.....

  a SunButter and Banana Ezekiel English Muffin.

This was fantastic and I can't wait to have another one.  The SunButter is a nice change from my normal Almond Butter and it is sooo Good!

 

Lunch today was Cottage Cheese and Cantaloupe.  I have missed my cottage cheese so instead of yogurt I used cottage cheese today.  This really hit the spot and I wanted a lighter lunch because I have a pasta dish that I am going to make for dinner. 

Yikes!  The time has flown by and I have got to get cleaned up and ready to take Emmet to Destination Imagination and then home for homework and evening clients.

Have a great afternoon and I will be sharing a really good pasta dish with you later tonight.

Zucchini Fettucine with Roasted Red Pepper Pesto

Good Evening!

Wow!  It has been a busy few days and I am excited to share one of my new favorite meals with you.  Zucchini Fettucine with Roasted Red Pepper Pesto.  I have literally been eating this meal for the past three days.  I love, love, love it!  And it is so easy to make.  The Roasted Red Pepper Pesto sauce was previously made and I have a huge bowl of it and needed to figure out what else to use it with besides pizza.

I had a bunch of Zucchinis and I have been wanting to duplicate a dish I had at Small Plates in Cambridge which was squash and zucchini ribbons.  All you have to do is shave your zucchini into thin ribbons, saute in a little olive oil and then top with Roasted Red Pepper Pesto.  Voila!  You have an amazing meal in mere minutes.

Zucchini Fettucine with Roasted Red Pepper Pesto 

1 large zucchini, peeled into thin ribbons

1 tsp olive oil

salt + pepper to taste

Heat oil in skillet over medium heat.  Saute zucchini ribbons for 1-3 minutes or until tender.  Remove from heat and top with Roasted Red Pepper Pesto.  Enjoy!

Roasted Red Pepper Pesto 

1 jar roasted red peppers

1/3 cup Beechers Reserve Aged Asiago Cheese

1/2 cup almonds

1 tbsp olive oil

1 tbsp brine from the roasted red peppers

Salt and Pepper

Combine cheese, almonds and red peppers in food professor and pulse until you have a nice chunky paste.  Slowly add in oil and brine and pulse until incorporated.  Salt and Pepper to taste.

You have got to give this a try.  Wonderful way to serve zucchini.

Other highlights of the week- Emmet's School Assembly was very cute and he had such a good time.  He really loves school and that makes me a happy mama.

This morning the boys had to get up WAY early and head out to Super Saturday at Destination Imagination so Zoe and I had a little bit of a girl's day together.

Zoe was such a great sport and actually hung out while I taught my Saturday Yoga Class at Hill Country Fitness and then I taught a Saturday Boot Camp as well.  I made it up to her by taking her shopping for her B-Day party coming up next week.  She is so excited to turn 7 years old.  Oh my.... where has the time gone... I can't believe she is so old!

Before heading out this morning I began with a wonderful bowl of Pear Almond Chia Oats.  I am really loving the Pear/Almond and the Cranberry/Pecan combo bowls of oats lately.  Oatmeal is absolutely the best because you can dress it up or down and it is always delicious.

Pear Almond Chia Oats

1/2 cup rolled oats

1/2 cup skim milk

1/2 cup water

1 tbsp chia seeds

Combine above ingredients in medium pan and cook over medium heat for 4-5 minutes.  Remove from heat and top with:

1 small pear, diced

1 tbsp sliced almonds

1 tsp brown sugar

Yum!

Zoe and I also headed to the grocery store where it was an absolute zoo.   It was also social hour, I ran into 4 different friends so let's just say it was a long grocery store shop and I still had to have my hubby stop back at the store to pick up the main item I forgot! 

We were in charge of dinner tonight and I let Zoe come up with what she thought she would eat that was healthy.  She came up with a complete plate of orange items.  Carrot Chips, Butternut Squash Fries, Orange Bell Pepper Slices and Salmon.   Hey, they were all healthy so I was happy.

I served a little green with my hubby and I's plates-- more Zucchini Fettucine!

This is my kind of dinner.  I loved the salmon, the butternut squash fries and of course, the Zucchini Fettucine!

I was in need of a little baking time this afternoon.  I can only go so many days without baking and it had been a rough week so I decided to make a cupcake version of the infamous Pumpkin Cake with Cream Cheese Frosting.  I thought this would be a good way to help with portion control and I also added some crunchy pepitas on top this time.  It really adds a nice dimension to the cupcakes.  So good!

 

 

Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

• Cake:
• 2 1/4 cup whole wheat pastry flour
  
• 2 1/2  teaspoons  baking powder
• 2  teaspoons pumpkin pie spice
  
• 1/4  teaspoon  salt
• 1  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large eggs
• 1  (15-ounce) can pumpkin puree
• Cooking spray
  
  Frosting:
• 2  tablespoons  butter, softened
• 1/2  teaspoon  vanilla extract
• 1  (8-ounce) package 1/3-less-fat cream cheese
• 2  cups  sifted powdered sugar

Pepitas for garnish

Preparation

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flour, baking powder, spices, and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 12 cup cupcake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over cupcakes.

This actually made about 14 cupcakes and I had extra frosting leftover which I kept to slather a little extra on the cupcake (little miss piggy).

The cupcake is super moist and the frosting is killer!  I had been waiting for an excuse to make the pumpkin cake again and I came up with one today.  One cannot live without dessert!

I have also been bummed out because I hurt my knee and have not been able to run the last few days.  It is really messed up and I have been trying to stretch it out and give it a break.  Yikes.  I absolutely love to run it is my mental sanity and the thought of not being able to is killing me.  I will go to the doctor if it does not get better by Tuesday but so far I am taking a little break and praying that the pain will go away.

I did an arm and ab circuit today but no cardio and can tell that is what my body is really craving.  Maybe it will be warm enough to go and swim laps tomorrow after church.  I bet that would heal my knee as well.  Great idea!  Things are looking up.

I hope you all had a great Saturday and I do have a great dinner that I am going to be making tomorrow evening, so check back.

TGIF

Good Morning!

I just wanted to drop a quick UPBEAT note that I woke up my ol' self again and that I will be a busy, busy girl!

On today's agenda:

Go to Emmet's School Assembly
Teach Baby Boot Camp
Train Client
Pull kids out of school briefly to get Passports
Pick up Leopard Geckos  (that will be spending the weekend with us-- lovely!)
Pick kids up from school
Take Zoe to Dance
and then get home around 5:30pm

So I will be out of pocket all day but I have the absolute best Zucchini Recipe that I can't wait to share.

Saturday
I will also be teaching yoga tomorrow at 8:30 am at Hill Country Fitness
following by teaching Baby Boot Camp at 10:00am at Hill Country Galleria

Would love to see some of you guys tomorrow!

Have a wonderful Friday and I will catch back later tonight!

A slightly better day

Good Morning!

I apologize for the rant yesterday and unfortunately my day did not get much better today.  It is not even the holidays and I am feeling that tug of going in too many directions.  Yikes!

That being said,  I took myself to a hot sweaty yoga class and tried to take a mental break from all that is going on right now.  Lots of money issues right now and those are never fun.  It just seems like everyone is demanding money from one area or another and I am afraid I don't have a lot to give from.  BREATHE!!

I promise to be back to normal tomorrow.  I am just going through a bit of a stressful time and know in my heart of hearts that everything is going to work out one way or another.  I also know that in the big picture my life is not tough and that my problems are miniscule.  I am blessed in so many ways and  just need to  keep that in mind.

So onto a happier subject:  Food!  I made the best Roasted Red Pepper Pesto Pizza last night.  When we were out of town we had the best Roasted Red Pepper Pesto dip at Veggie Planet.  Ever since then my hubby and I have been wanting to make it at home.  Steve actually whipped some pesto up yesterday and it made my dinner decision easy last night.  The dip is so fresh and tasty!

 

Roasted Red Pepper Pesto Pizza 

1 jar roasted red peppers

1/3 cup Beechers Reserve Aged Asiago Cheese

1/2 cup almonds

1 tbsp olive oil

1 tbsp brine from the roasted red peppers

Salt and Pepper

Combine cheese, almonds and red peppers in food professor and pulse until you have a nice chunky paste.  Slowly add in oil and brine and pulse until incorporated.  Salt and Pepper to taste.

Pizza

Spread one Tandoori Naan bread with 1-2 tbsps of Red Pepper Pesto and top with 1/3 cup of low-fat mozzarella cheeese.  Bake in a 425 degree oven until the cheese is melted and bubbly- 10-15 minutes.  Remove from oven and add a tad bit more pesto on top for extra goodness!  Serve with side salad.  Enjoy!

Yum!

Ah!  This was fabulous!  Highly recommend this one.

Breakfast today was my favorite fall time bowl of oats- Pear and Almond Chia Oats.  Again another favorite.

Pear and Almond Chia Oats

1/2 cup rolled oats

1/2 cup skim milk

1/2 cup water

1 tbsp chia seeds

Combine above ingredients in pan and cook over medium heat for 4-5 minutes.  Top with:

1 small barlett pear, diced

1 tbsp sliced almonds

drizzle of honey

Delish!

After a tough and much needed yoga class I had the infamous Almond Butter and Banana on Ezekiel English Muffin combo.  I am eating all my comfort foods right now to fill that anxious feeling I have right now.  I am not saying this a good thing but just nourishing myself.

 

Almond Butter & Banana on Ezekiel English Muffin

1 Food For Life 7-Sprouted Grain English Muffin

1 tbsp Almond Butter

1 small banana, sliced

raspberries for  garnish

I love this meal!

I didn't stop there..... I stuck my hand down the Go Lean Crunch Cereal Box and had a handful of that as well.  That stuff is so dangerous.  I love it! and I have a particularly fresh box today with lots of clumps.

Time for me to get back to work and to drink water, water, water.  The scale was down a whopping 4 ounces.  At least it was in the right direction.

Have a great rest of the day and I will check back later.

Abby