Week 3 -

I have a subscription to about 5 different fitness magazines. I read them and then they sit around or get thrown away! So I decided, that I am going to do something with the workout that they have! I have been tearing them out and will put them in there own plastic protector and make my fitness binder, and chose different workouts each day to add to my normal routine! Today I chose about 8 different moves to try and chose a couple to share! When I get my fitness folder finished I will share that too.

But both these workout moves are for the core and they were great! Worked different sides of my tummy and were not hard to do. I think I will add both of these to my regular routine.

The weight loss challenge!

My mommy group is doing a weight loss challenge. I will WIN this weight loss challenge :) I started last week at 157 pounds. My goal is 145, thats what I have always wanted to get to. Until now. My goal is to be in the 130's by the end of this challenge, July 15th. For an entire year I have struggled just to get to the 150's. But I have been doing great and I finally am going to get the body that I am working for and I want to win this challenge!!!

My goal of 145 is what I want to be at in a month. My baby sister is getting married and I don't want to be the "fat" sister again in all the pictures. But by July 15th I will be in the 130's.

My diet, is 1200 calories a day. I am working out 6 days a week. I am doing light cardio and weight training. More then anything I want to be thin with muscle.

This is me last week. 157 pounds. This is my swim suit that I have not worn in years because I look like this . . .

This is the scale to prove the 157 pounds.

My dream body. I want to look like this.

The swim suit I want to wear on my next vacation. I want to be able to wear this and not feel gross, I want to feel sexy in a Teeny Weeny Yellow Polka Dot Bikini :)

Breakfast Smoothie (my own creation)

This morning, I had a great workout. Anytime I can get 35 solid minutes at home is great! I worked all my muscles and feel amazing. So of course we needed an amazing and healthy breakfast to follow! I made smoothies with what I had in the kitchen, and they were great!

Recipe -

1/2 Can frozen Cranberry Juice

1 Large Can peaches drained

2 Strawberry Yogurts

12 Ice Cubes

1 Banana

- Bend until smooth and ENJOY!

This recipe serves 5 people.

Great Love Handle Workout

My life changed after having three boys, and so did my body! I have always carried my weight in my middle, and after three babies I have LOVE HANDLES! I am so sick of the muffin top look on other people, I do NOT want it on myself. I found this workout on pinterest.com and it seems to be pretty good. The one picture with the lady bending side to side with weights is my favorite! You can really feel that is working your sides! This was a great set of exercises to add to my regular routine.

Sour Cream Cake

Found on Pinterest! This was a good recipe, if my kid had not decided to add his own special ingredient, a battery! I did not find it until I flipped the cake out of the bundt and found a AA battery! I was so mad!! This is not a cheap cake to make! Lesson : Never leave your 2 year old, alone with the cake batter :(
For the cake:

• 1 cup cocoa powder, sifted, plus more for dusting pan
• 7 1/2 oz. semisweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. kosher salt
• 20 Tbsp. (2 1/2 sticks) unsalted butter
• 2 1/2 cups firmly packed light brown sugar
• 5 eggs, lightly beaten
• 4 tsp. vanilla extract
• 1 1/2 cups sour cream
• 1 1/2 cups semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16