Its only getting harder... & Good Eatin' Friday!!!!

Today I'm starving, yesterday starving and more than likely tomorrow I'll be, starving... What is a girl to do? It's only getting harder but that's ok because this week I've dropped some lbs and my size 4's are quite lose :-) Yesterday was such a struggle though. I was starving all day even though I was able to have a cup of oatmeal (finally) however I did have a long hard workout day. As follows:

5AM 20 Mins of Cardio

5:30-6:15AM Spin Class

6:20-7AM HIIT Cardio and Weight Circuit

7PM 45 Mins of Cardio (we just walked at quick pace at the marina where we live) 

I was also having terrible food cravings to. I couldn't stop thinking about food. All kinds, I didn't discriminate, lol.  Today is a new day and I highly doubt that those craving's are going to subside but I'm going to fight them like heck. I survived yesterday and I'll survive today.

So this weekend is Easter and I won't be able to participate in any of the festivities or food :-( which is really sad because my Momma ALWAYS buys be an Easter bunny and makes me a small basket for Easter (even though I'm well past the Easter Bunny stage). I am truly going to miss this holiday this year but we're 5 weeks out and there's no time to dwell on it. So if I were going to Easter lunch at my Aunt's house I would bring this recipe I found on Clean Eating Magazine:

Chocolate & Raspberry Bombs

Serving Size: 1/3-cup 

INGREDIENTS:

• 2 cups Chocolate Frozen “Yogurt”
• 3 cups Raspberry Frozen “Yogurt” 
• 1 cup whole raw almonds, toasted and coarsely ground
• 1 pint fresh raspberries

EQUIPMENT:

• 2 pairs disposable plastic gloves

CHOCOLATE FROZEN "YOGURT":

• 1/3 cup dark chocolate (minimum 71% cocoa; 50 g), cut into small chunks
• 1/2 cup low-fat original-flavor soy milk, warmed
• 1 12-oz pkg soft plain silken tofu
• 1/4 cup raw honey
• 1 tsp pure vanilla extract
• Pinch sea salt

RASPBERRY FROZEN "YOGURT":

• 2 cups frozen raspberries
• 1 12-oz pkg soft plain silken tofu
• 1/4 cup raw honey
• 1/4 cup 100% orange juice
• 1 tbsp lemon juice

INSTRUCTIONS:

1. Pull both pairs of gloves onto your hands. This will help eliminate temperature transfer between your hands and the frozen yogurt. Remove Chocolate Frozen “Yogurt” from freezer and allow to rest on countertop to become scoop-able, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 3 tbsp each, using a small ice-cream scoop. With your hands, pack each ball tightly, place balls back in container and freeze for 15 minutes.
2.  Meanwhile, remove Raspberry Frozen “Yogurt” from freezer and allow to rest on countertop, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 1/4 cup each, and return each ball to container. Do not pack tightly. Remove chocolate balls from freezer. 
3. Flatten raspberry balls into 1/2-inch thick circles. Carefully pack 1 raspberry circle around 1 chocolate ball, using your hands, gently forming until chocolate ball is no longer visible. Place ball back in container that held raspberry balls. Repeat with all remaining balls. Place them back into freezer, uncovered, for about 15 minutes to solidify.
4. Pour almonds into a small (about 6-inch wide) shallow dish. Remove balls from freezer and, one by one, roll in almonds, gently pressing almonds into balls to adhere. Place assembled balls onto a shallow 9 x 9-inch freezer-safe parchment-lined baking pan. Return to freezer for 15 to 30 minutes, uncovered, to reset. 
5. Remove assembled balls from freezer. Serve whole or cut into 2 or 4 wedges, if desired, and garnish with a few fresh raspberries. Best if consumed within 1 to 2 days. Store covered in a sealable freezer-safe container in the freezer.

CHOCOLATE FROZEN "YOGURT":

1. Melt chocolate slowly in a mixing bowl over a double boiler. Remove bowl from heat, pour milk over chocolate and whisk until smooth. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer's instructions.)
2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

RASPBERRY FROZEN "YOGURT":

1. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer's instructions.)
2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

Nutrients per 1/3-cup serving: Calories: 140, Total Fat: 7 g, Sat. Fat: 0 g, Carbs: 15 g, Fiber: 3 g, Sugars: 10 g, Protein: 5 g, Sodium: 0 mg, Cholesterol: 0 mg

everyone and here's to finding your NorthStar...