Weighing In Tomorrow And Measurements this week! (GLUTEN FREE Recipe)

The good news is that the workouts are back on track!! The hip is settling down, between my chiropractor, therapy (mine) and ice, it seems to be doing the trick. :o)

So yesterday (Sunday) I was able to get in a 50 minute workout first thing in the morning and then later in the evening, I cut the grass, its a big yard LOL!!!


I believe I am on target at this point for the usual 2 pounds to be gone.... hope to see 3 though lol!!


Isn't that just like a woman lol!! we always want more, especially when it comes to weight loss.

I have a quick recipe for you and then I am off to work on the house and such.... 


Just finished my LAST workout for the evening.... we did a 5 mile family bike ride, 40 minutes and based on my current weight, that was a minimum 450 Calorie Burn... not bad at all and we had fun! lol!!


Have a GREAT Week!! Keep moving, keep eating right, stay focused!!! ♥

BANANA CAKE 

Gluten Free Recipe 


INGREDIENTS:

• 7 eggs, separated 
• 3/4 cup raw sugar 
• 1 cup potato starch flour 
• 2 to 3 very ripe mashed bananas 
• 1 cup ground walnuts 

Fresh strawberries (OR fruit of choice), sliced and/or walnuts or pecan pieces for garnish.


INSTRUCTIONS:

• Beat whites until stiff and set aside. 
• In separate bowl, beat 6 of yolks (discard 1) and sugar together. Add potato starch slowly, beating to a smooth consistency. 
• Add mashed bananas and groundnuts. Gently fold mixture into whites. 
• Grease bottom (which will end up being the top of your cake) but not sides of tube pan. 
• Pour batter into pan and bake at 350‑degrees for 45 minutes. 
• Let cool. 
• Once the pan has completely cooled off, it should easily pop out onto a cake plate to be served.

Garnish with strawberries (or fruit of choice) when you are going to serve it and ground walnuts/pecans pieces. 

Oranges in small bits with the pecans are a GREAT combination!