Quick update

Just to let my readers know...my husband and I are still going strong on our diets! Yes...he has hung in there for 49 and lost 25 pounds so far. He only has about 18 more to get to his goal of 190. I am on day 53. I still haven't weighed but I'm shrinking! lol! We've really done well doing this together. I'm proud of him and of us!

I hope you are making progress to your goals. There is no better feeling then of being in control of your choices and behaviors, then reaping the benefits of better health and knowing it shows.

Too Good To Be True Cambridge Cake Recipes

 

Deep, Dark, Chocolate Lava Cake..YES!

For this I use one serving of Original 330 Dutch Chocolate or Rich Chocolate Shake (I actually use half of each) add 1 T Hershey's Special Dark cocoa powder, 1/4c Splenda 0 cal sweetener, 1/2 tsp baking powder, egg white, and just enough unsweetened vanilla almond milk to make a thick batter. You could add some instant espresso powder if you like. I mix it with my little wire whip in a microwave safe cereal bowl. It should look shiny and like brownie batter consistency. Bake in microwave 1 to 1.5 minutes. It should still look moist in the center, but spring back around the rest of the cake. Cover bowl with small plate and cool upright in the bowl for a couple of minutes, then turn the whole thing over. The cake should plop out on to the plate, but if not, just loosen with a rubber spatula. When you turn it out there should be a fudgy center. Yes.. I said FUDGY! Seriously....this is so good!


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Super Oats Ginger Bread Cake

If you want some spice in your life, then you simple must make this! I use one serving of the FFL Super Oats Cereal that I first grind up in to a flour. In a microwave safe cereal bowl, mix the Oats, 1/2 tsp baking powder, about 1/4 c Splenda 0 calorie sweetener, 2 tsp cinnamon (or to taste), 1/2 tsp powdered ginger, 1/4 tsp allspice, and 1/4 tsp nutmeg. You can adjust spices to your own personal taste. We like ours spicy! Add 1 egg white and enough sugar free vanilla almond milk to make a thick cake batter consistency. Mix well and bake in microwave on high for about 1.5 minutes, or just until no wet spots remain. Cover bowl with a small plate and let cool for a few minutes, then turn over on to plate to cool. Top with sugar free whipped topping. This makes a delicious moist gingerbread cake that is almost too much for one person. Yummy!!