Weigh in Wednesday {linky}

Good morning friends! It's Weigh In Wednesday again! I skipped last week because I know everyone was getting ready for thanksgiving and WAS NOT thinking about weight {I wasn't} or healthy options although I did workout! Anyhow, on to this week... What are y'all doing to stay healthy or "on track" I have been following Shaun T {insanity trainer} and he has a holiday challenge going on that I wanted to share, it's an 'extra' minute of workout... it's for anyone!!!!

So here it is, Day:3 {he's doing it everyday in Dec.}

http://youtu.be/Qb4d6AVAhTQ

and because I'm such a food lover.... Monica over at The Yummy Life healthified a Texas sheet cake... OMG it looks SO yummy!

Check it out here She even has a way to print it out!
LOVE IT!

 

• FOR CAKE:
• 1 cup water
• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 3/4 cup Greek yogurt (low fat or full fat)
• 1/2 cup unsweetened applesauce
• 2 cups whole wheat pastry flour (or 1 cup regular whole wheat flour plus 1 cup white flour)
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FOR FROSTING:
• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 6 tablespoons milk (whole or 2%)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1 cup chopped pecans or walnuts (optional)

Directions

Preheat oven to 350 degrees.
1. Add the butter, water, and cocoa to a medium bowl and microwave until it boils, approx. 2 to 2-1/2 minutes. Whisk until smooth and set aside to cool.
2. In another medium bowl, whisk the eggs; then add the yogurt and applesauce and whisk until combined. Set aside.
3. In a separate large bowl, whisk together the flour, sugar, baking soda, and salt. Add the warm chocolate mixture; stir to combine completely. Add the yogurt mixture; stir again until completely combined.
4. Pour batter into one ungreased 13x18 baking sheet (jelly roll pan) or two 13x9 baking sheets.
5. Bake for 15-20 minutes until toothpick inserted in center comes out clean.
6. Frost right away while cake is still hot. Pour on frosting and gently spread to edges with a spatula.
7. Let frosted cake cool completely, cover, and store in refrigerator.

FROSTING (make this while cake bakes):
Melt butter in medium bowl in microwave (30-40 seconds). Whisk cocoa into melted butter until smooth. Whisk in milk and vanilla until well combined, and then whisk in powdered sugar until smooth. Stir in chopped nuts, if desired. Note: If frosting thickens too much to pour over cake, zap for 20-30 seconds in microwave to warm and thin it. Stir and frost cake.

Keep cake refrigerated. Frosted cake is freezable; thaw uncovered for 1 hour before serving.

Nutritional Information (per serving when cut into 40 2x3" pieces). 160 calories, 7.2g fat, 23.3g carbs, 1.4g fiber, 17.7g sugar, 1.8g protein; Weight Watchers PointPlus: 4

 

 

 

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