11/20/2008 00:28
Japan
I definitely feel the same way about you when it comes to Japan =D
Way to go on the loss!!!! :) You're doing so great Lori!
About the cookie recipee...hum....healthy....hum..Rice krispy squares? LOL But seriously....you can make ANY recipee healthier by replacing the sugar by splenda or honey ...eggs with egg whites, etc. I'll experiment this weekend with a few recipees and I'll get back to you ;) Hopefully they wont turn out too bad. lol
11/20/2008 05:22
the truth about winter break...

the real story behind winter break.
ugh- i wish it werent true.
kate
ps, great job on the loss! cross your fingers for me monday...
11/20/2008 10:24
Good job!!!!!!!!!
Wow! You're down on the scale, you got your 2 miles in, and wow: look at your food intake! Nice!! You're doing so well! I'm proud of you! And yea, a little bit jealous! :) Wish my life was going as well as your day went!
Have a great weekend!!!!
11/20/2008 10:32
Enjoy
Enjoy your walk!!! Yes, its cold out there!
Love how you talk to yourself about getting to the gym!!! Have fun!
11/20/2008 11:50
Way to go!
Way to go on that pound! Awesome!
I asked about healthy cookie recipes a while back. Kate who Ate sent me some vegan ones. I wonder if I still have that email.
11/21/2008 08:01
Cookies
Like any cookie they aren't great for you but they are healthier. I adapted them from a recipe for pumpkin cranberry cookies and when I plugged in the info they are actually better for you made with Marshmellows than with dried cranberries so I went with the marshmellows.
- 1 cup(s) splenda
- 1 cup(s) canned pumpkin
- 1/2 cup(s) unsalted butter
- 2 cup(s) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp table salt
- 1 cup(s) Kraft Jet-Puffed Mini Marshmallows
Instructions
Heat oven to 375 degrees.
Mix splenda and butter well, then add the pumpkin.
In another bowl thoroughly mix the flour, baking soda, baking powder, cinnamon and salt.
Stir the dry ingredients into the wet ones.
Last, stir the marshmallows in.
Drop by teaspoonful onto ungreased cookie sheet.
Bake until light brown, 10-12 min.
Immediately remove from cookie sheet; cool.