It was amazing to walk into these party/picnic's, I felt like a kids in a candy store... It was all available and not only available, to some, it was rude not to try EVERYTHING!! I took a watermelon, veggie tray, homemade salsa, baked tortilla chips and cupcakes for the kids to each picnic... I thought I was prepared. Enjoy the friends and family not the food, I kept telling myself. I will eat watermelon and veggies before anything else- then I will be full. One look at the first spread and I completely lost my mind- I mean like for real lost my mind.
I casually gravitated towards the fruit, knowing this was a good choice and as I placed strawberries, grapes and pineapple on a small plate I noticed the fruit dip... Well I started with a tiny little dab on my plate and after one taste it was over. From the fruit I went to the dips.. I had some of each. I then decided that instead of a hamburger or hot dog I would have shrimp cocktail- good choice.. but the shrimp cocktail was next to the honey BBQ boneless wings and fried chicken... Lost my mind again. I am not even going into the dessert table because I think you get the idea and I am already embarrassed telling this much.
SO yes, I probably ate (and drank) 50+ points but guess what. I am OK- I may have gained a little but it is already gone and I am back to what I have done for the last 11 weeks. Stay on plan (as much as possible). That is the best thing about WW, it's OK to have a holiday (or 2) but you go back to normal and you are still OK- 1 (or 2 )days does not "ruin" your past or future success, it's just a day, and sometimes a much needed day. I have decided that the next holiday I am still going to be prepared but I am giving myself permission to really enjoy the day, the friends and family and the FOOD.
By the way, it just so happened that this recipe came in my email today- I love carrot cake and had some over the weekend, but next time I am taking this because I will still satisfy my craving but not go over the top... Check it out- looks fabulous and 2 points each!!!
HG's 14-Carat Cupcakes
Carrot cake rules. It's thick, sweet, delicious and slathered in cream cheese frosting. Mmmmmm! But since the nutritional stats on the average carrot cake are pretty horrendous, we decided to create our own guilt-free version. We made ours as cupcakes, 'cuz cupcakes are cute, fun, and, best of all, portion-controlled (it's too easy to cut yourself sliver after sliver with a full cake). But if you want, you can easily whip up a classic cake with this recipe -- just add 10 minutes to the cooking time. Here it is now...
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake Calories: 130 Fat: 1g Sodium: 205mg Carbs: 26g Fiber: 2.5g Sugars: 10g Protein: 5g POINTS® value 2*