Other than on my birthday (yesterday), during which I may have consumed half of an ice cream cake (to be fair I became confused because it had 6 marks on the box indicating where to cut the cake, so I assumed 1/6 of a cake was a 170 calorie serving, so I thought I was eating 3×170 calories…when in fact the listed serving size was 1/11 of the cake, wtf), I have done really well food-wise this week. I’m probably not going to stick to my diet very well this weekend, as I’m going out of town to go to a wedding, but honestly I’m not that worried because my weight is still ultra low (122 yesterday :/) and the dress I’m planning on wearing is just a teensy bit too big.
I also tried 2 new recipes this week in an attempt to use up the buttermilk that is still sitting in my fridge from when I made the cheesecake.
The chicken recipe I found by googling something to the effect of “healthy buttermilk recipes.” I used chicken breast tenderloins to make them more like chicken tenders and left out the egg – the breadcrumbs (I didn’t have panko, only whole wheat bread crumbs) stuck to the chicken just fine as it had been marinating in buttermilk for hours. I would highly recommend this – it is incredibly easy (marinate in buttermilk and spices; roll in breadcrumbs; bake) and it was sooooo good that I made it TWICE! You might have to adjust the amount of breadcrumbs you use and baking time based on how much/what type of chicken you use. I used like half of the recommended breadcrumbs and baked for 20 minutes instead of 30, for example (to make 2-3 chicken tenders each, depending on tender size).
The coffee cake was also incredible – I cut it into 8 pieces but we ended up eating 2 pieces each at a time, so I really should have only cut it into 4 pieces (that would have been just over 300 calories per serving as I made it). I did alter a few things in the recipe – for example, I used Greek yogurt instead of butter in order to use up my yogurt, and I used a lemon glaze instead of a butter-vanilla glaze (can you tell I am almost out of butter?). I also used sugar substitute instead of real sugar. Note: I also had to adjust baking time on this recipe, though I can’t remember how much. I just remember I checked it and it was brown on the edges and the center was set so I pulled it out.
The only problem with this cake?
Oh, and unfortunately no updates on how well the GPS watch is working. I’m still having trouble saving my activities – I think I keep deleting them accidentally instead 😦