On Wednesday I finally had a weigh in. It was my first one since I had started boot camp. I mean I had been weighing myself at home on and off but they weigh and measure us using the Jackson/Pollock 3 caliper method. When they weighed me I was up 3 pounds from where I had been but after the measurement I found out that I had lost 8% body fat. I have another 8% to go to put me in the "Acceptable" body fat range. Even though I knew I was losing weight because my clothes were getting looser it was nice to see the numbers to confirm it.
I felt a little better this morning because I weighed myself and I lost the 3 pounds I was up and another 3 pounds giving me a total weight lose of 23 pounds. I was actually surprised that I lost anything at all this week because I had a bagel for dinner the other night. I also made some brownies for Ken last night and I ate one. The surprising thing about it was I had a very different reaction to the sugar than I usually do. Before I started exercising and eating better I ate a lot of sugar and it made me really tired. After I ate the brownie last night I was on a sugar high. I couldn't sleep. I ended up staying awake until 2 am because of it. I had a stomach ache this morning to and I vowed not to eat any more of them.
Sometimes it is really hard to go without certain things. I really like cake (but who doesn't right?) but I found an interesting recipe for a Paleo cake. I decided to try making it today. Here is the recipe in case you are interested:
Banana Paleo Chocolate Cake
Ingredients:
- 1/2 cup of oil (coconut preferrably) or unsweetened apple sauce
- 1/4 cup of honey (not recommended – rather – use really really really ripe bananas!)
- 2 eggs
- 1 cup almond meal/flour
- 1/2 cup cocoa powder
- 3 bananas mashed
Prepare:
- Pre heat oven to 350 degrees F
- Mix oil (honey if using) and eggs in a large bowl until light an d fluffy.
- Add almond meal, cocoa powder and bananas
- Mix well.
- Line a cake tin with baking paper and pour in banana mixture
- Bake for somewhere between 25 and 45 minutes, or until the toothpick test comes out clean!
- Store the cake in the refrigerator. Good served with fruite and/or a little almond butter, or with Frosting recipe below!
Ingredients:
- 1 cup dark chocolate (73%)
- 1/2 cup coconut oil or better yet, coconut butter
- 2 Tbsp honey
- 1 Tbsp pure vanilla extract
- pinch of sea salt
Prepare:
- In a small saucepan over very low heat, melt chocolate and coconut oil/butter
- Stir in honey, vanilla and salt
- Place frostin gin freezer for 15 minutes to chill and thicken
- Remove from freezer and whip frosting with a hand blender until it’s thick and fluffy
- Frost over cake, cookies or cupcakes!
I just tried a piece and it was pretty good. It's a little rich because of the dark chocolate icing. I only used about half the frosting too. The cake is a little grainy due to the almond flour but all in all it was pretty good and will curb any cake cravings.