When I got home I was pleasantly surprised to find that I had lost a few more pounds, yep; and then yesterday I ate eggplant parm (full fat), chocolate ganache cake (totally full fat) and a slew of other not so weight watcher friendly things. So, when I weighed myself on Saturday and Sunday morning, I was a full two pounds lighter than when I weighed myself today, for my actual weekly weigh-in that I have to record on the WW website. So, grand total from last week is that I'm still down a half a pound from last week and 9.5 pounds total, but had I not been such a little piggy yesterday I think the scale would have been a bit lighter. Was the cake and the eggplant parm worth the heavier number on the scale? Not at all, lesson learned.
I did however have time to make one little vegan low fat biscotti recipe yesterday morning. Each little tasty treat is only 1 point and I find that I really enjoy dunking them in a mug of sugar free hot cocoa at night after dinner. I again got this recipe from the Fat Free Vegan Blog I mentioned in my previous post. Check it out.
1 1/2 tbsp Energy Egg Replacer
6 tbsp water
1 tsp vanilla extract
1/2 tsp ground cinnamon
3/4 tsp baking soda
2 cup(s) all-purpose flour
3 tbsp mini chocolate chips
3/4 cup(s) sugar
Preheat oven to 350 degrees.Put the egg replacer and water into a blender and whirl for a few seconds, just to mix.
Mix this mixture with the other ingredients. Dough should be sticky but not runny. Turn out onto a floured surface and shape into 2 logs about 3 inches wide. Flatten the logs to about 1 inch high. Place on a lightly oiled or non-stick cookie sheet and bake for 30 minutes.
Allow to cool for 10 minutes and then cut into 1/2 - 3/4 inch slices. Place cut side down on cookie sheet and bake for 10 more minutes. Repeat on other side for another 10 minutes. When done, the biscottI may seem soft, but they will harden as they dry.
Rating - So Damn Good