Fat, Fatty, Fat Fat

It should come as no surprise that one of my goals for 2013 (as every year) is to get my fat ass moving so as to make it less fat and more ass-tastic. 2013 is off to an extremely slow start.

New Years Day found me in the lobby of Care Now waiting to be told that I had strep throat and an upper respiratory infection (no big surprise) in the wake of the worst flu season North Texas has seen in several years. So needless to say, I spent a lot of time sitting on the sofa, sleeping, and eating (because you're supposed to feed a cold, right?!?).  Boy did I feed it!

To continue my food obsession while creating (new) healthy habits,  (read: tracking my food intake) I reviewed the stuff I fed to my cold. 

There's no way I'm going to show you my actual food journal!

WOW!

I mean, really!! What the hell was I thinking?!? I'm pretty sure the old saying wasn't put into place to justify me feeding my cold graham crackers with frosting. Although it might be amazeballs - frosting is not found on the road to happy, healthy and ass-tastic. Promise.

Here I sit, 19 days into 2013 probably about 3 pounds heavier than I started the year. But I refuse to beat myself up about it. All I can do is start on the right track again today, make the best (and right decision) every time I'm hungry (or think I'm hungry), and get out there and be active. 

I found some inspiration in a couple of blogs that may help you too (if you're looking to get healthier)

Paleo/NonPaleo
KTJ Weighing In 
Mama Laughlin

My birthday pick flourless chocolate cake!

My special dessert would be a slice of Flourless Chocolate Cake! It is TO DIE FOR! If you've never tried it before, I highly suggest it - although it is not for the chocolate novice. Below is a great recipe:

Ingredients:4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions:
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

My prediction is that this will be YOUR fav too!