Weigh Day & Art

5 weeks down and 25 lbs. down.

So far I haven't had much temptation but this weekend is

Kellen's birthday so it might be a bit of a problem ;)

 

 

Liv wanted to draw yesterday which usually consists of

her scribbling all over a piece of paper.

After she was done she called me over to see her picture and

I couldn't believe what I saw!

She actually drew a persons head. She's never drawn anything

other than a circle so I was really shocked.

 

 

Insta Friday

Wednesday

Three more down!

That brings the total to 22 lbs!

I'm getting close to my goal of 30 by Liv's birthday, with only

2 and a half weeks to go.

I definitely need to step up the exercise if I'm going to hit it though.

 

 



Weigh Day

Last week I had only lost 1 pound and it was really starting to get to me, so this week I actually started exercising and I'm

happy to say I hit my goal of losing 3 pounds!

So that brings the total up to 19.

Less than a month to get those next 11 pounds!

 

 



Make Up

Liv's uncle Broc spoils her constantly.

Today he showed up to the house with a Barbie makeup kit.

Liv was in heaven!

 

 

 



Kellen preferred to watch and enjoy his grilled cheese.



Chocolate peanut butter tart

I made this tart for the Superbowl a couple of

weeks ago and it was a huge hit!

 

It was the perfect combination of sweet and salty!

 

 

Chocolate Covered Peanut Butter Pretzel Tart via Hot Polka Dot

Makes 1 12 inch tart
Source: My imagination

1/2 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 1/2 cup crushed pretzels
1 1/2 cup flour
1 egg
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tbsp unsalted butter
1/2 cup smooth peanut butter

In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels until it's creamy. Mix in the flour, egg and remaining pretzels making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap and chill it for 1 hour or overnight.

When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for about 10 minutes to take a bit of the chill off. Butter a 12 inch round fluted tart pan with a removable bottom and set it aside. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Rolling it out with wax paper helps you avoid sticky dough, messy flour, reduces cracks and makes it easy to turn it over into the tart pan. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.

Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes until the edges turn golden brown. Transfer the tart to a rack and let it cool completely before filling.

A loss is a loss

I was really wanting to have a big number on the

weight loss journey this week but sadly it's just one pound.

So that brings the total to 16 pounds.

 

It's hard to not get discouraged when you don't get the numbers you want, but I have to think about the fact that I'm down 16 pounds.

Plus I've not been exercising at all like I should be,

so that's my goal this week.

 

I'm shooting for a 3-4 pound loss at next weeks weigh in

 to make up for this one.

With the kids birthday's next month I really would like to

hit my goal of 30 pounds by Kellen's birthday, which I

think is doable if I would just get moving.

So we'll see!

 

I get so bored with exercising so if anyone has any tips

feel free to throw them out there!

 

Joe and Kellen this weekend when the weather was still nice