Today’s the end of Week 4 of my little Project Weight Loss here, and not much has changed from last week to this week.
Last week I weighed in at 143.8, today I weighed in at 143.6
Even if it’s not a lot of progress, it’s still progress. I’ll take what I can get! Today I’m celebrating the small victories.
1. the scale did not go up
2. I’ve put away the maternity jeans, I can once again fit into a couple of pairs of old jeans with a button and zipper!
2a. I didn’t have to lay down on the bed and hold my breath in order to zip them up
Sometimes one of best indicators of weight loss progress is that your clothes are fitting better. I’m rolling with that this week! I also realized that I’m very close to the one month mark of making a more serious effort to lose the baby weight. On September 21, I weighed 149. That means as of today, I’ve lost nearly 5 and a half pounds in a month’s time. When I think about it that way, it’s easier to swallow a week with less weight loss as compared to the previous three weeks. I know that’s a reasonable amount of weight lost in a reasonable amount of time, so I’m just going to keep on trucking. If I find myself in a similar situation next week, it might be time to take a closer look to see if I’m miscalculating some calorie math along the way.
Food worth noting this week would be pumpkin muffins!
I made pumpkin bread last fall, and when I went hunting for the recipe I was reminded that I was newly pregnant at this time last year. I’m a sucker for nostalgia, so instead making pumpkin muffins, I made a bunch of silly faces and funny noises at our littlest pumpkin.
And then I composed myself and really did make pumpkin muffins.
I modified last year’s recipe to make these a bit healthier (and lower in calories), but I worried about sacrificing taste . I cut WAY back on the amount of sugar called for, and halved the recipe too. I like having pumpkin muffins around, but I didn’t want a gagillion of them. I especially didn’t want a gagillion pumpkin muffins that no one would eat because I didn’t put enough sugar in them.
But let’s throw a pumpkin muffin parade because this healthier version still passed the family taste test! Less sugar and all.
(Healthier) Pumpkin Muffins
1 (15 oz) can of pumpkin puree
1/3 c oil (I used canola)
1/2 c sugar (as compared to 2 cups from last year’s version)
1 banana (mashed)
1/2 c milk (I used 1%)
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
Pre heat oven to 350. Line muffin pan with muffin tins.
Mix together pumpkin, eggs, oil, milk, sugar and mashed banana until smooth. In a separate bowl, whisk together dry ingredients and slowly stir into wet ingredients and then scoop into tins. Muffins will be ready in 25 – 28 minutes, they’re done when the tooth pick inserted into the center comes out clean. For a loaf of a pumpkin bread, pour into a lightly oiled bread pan and bake for about 50 minutes.
Makes 13 muffins (I used a 1/3 c to scoop batter into the muffin pan) or 1 loaf of pumpkin bread.
Thanks to The Daily Plate, I was able to easily figure out what the nutritional stats looked like for these muffins. And thanks to the muffin tins, portion control is built right in.
These are low in sugar enough that I felt good letting the girls have these for breakfast this week. I made another batch this morning, I am now off the hook for making breakfast the next couple of days! High five for being a weekend slacker mom.
A run down of the week, day by day.
Net Calories: 1580
Exercise: Run, 35 min, 3.8 miles
Net Calories: – (took a day off!)
Net Calories: 1823
Exercise: Run, 49 minutes, 5 miles
Net Calories: 1499
Exercise: Walk, 30 minutes
Net Calories: 1486
Exercise: 30 Day Shred, Level 3
Net Calories: 1343
Exercise: Run, 3.3 miles, 32 minutes
Net Calories: 1472
Exercise: 60 minute walk, about 3 miles (wearing an 18 lb snoozing baby in the Ergo!)
What your are favorite non-scale weight loss victories? How do you keep yourself from feeling discouraged when the weight loss slows down?