It Was A Good Second Saturday During Spring Break

Friday, April 19, 2014
Average Morning Weigh-in: 167
Breakfast: 
 3 – AcidCheck Caplets2 – Slimming Formula, 2 – Cordastra2 –  Vector450, and Chocolate Shakeology
Lunch:
Hot Dog and Chocolate Shakeology
Dinner: New York Steak, BBQ Ribs, Ranch Style Beans, Red Potato Salad, Greek Vegetable Salad, Garlic Bread, Carrots, Sweet Peppers and Ranch, Lemonade
Snack: Angel Food Cake, Smith Bunny Cookie, and Water
~ Carbo Loading for Day 1 of Ironman Training on Monday April 21st – I am ready! ~

It was so nice to wake up this morning and feel good again. I had my morning supplements and shake and felt good about the day! I weighed in at 167 which is about my normal racing weight for last year. So this is a good thing right? I think so. Now that I am at the weight I want to be, its all maintenance, fueling the machine, and building the endurance. Extremely excited for the day at this point.

Headed to the park for a community Easter Egg Hunt.
EasterEggHunt

Went out by the pool with the family and even got in some tree trimming and pruning along with the swimming 🙂
Poolside
Here is a little YouTube Video Addison and I made! http://youtu.be/q-qh8I8aRho

Then Anna put together an amazing meal with a kicker for dessert. The kids loved it 😉EasterEveDinnerEasterEveDessert

I hope your day was awesome too!

Have a Happy Easter!

Skinny No-Bake Peanut Butter Pie

Sometimes I just get cravings and I need something sweet! I figure if I find enough of these recipes, I’ll be OK!

Skinny No-Bake Peanut Butter Pie
borrowed from www.Skinnytaste.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7 g
Sodium: 94.6 mg

Ingredients:

5 oz reduced fat cream cheese, softened
1/2 cups confectioners’ sugar
1/3 cup Better n Peanut Butter
8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
reduced fat graham cracker pie crusts
3 tbsp Hershey’s chocolate syrup

Directions:

– Beat cream cheese and confectioners’ sugar together in a medium bowl.

– Mix in Better ‘n Peanut Butter and beat until smooth. Fold in whipped topping.

– Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.

– Drizzle with chocolate syrup before serving.