A weigh-in, a recipe, and a mild rant

Here's my latest weigh-in.  I lost a whopping .2 lbs.  Devastating.

On the upside, it's not a gain.  And I'm about seven days into South Beach, so that's not quite enough time to see a significant change on the scale.  I do feel less bloated.  So that's something.  I've noticed, with my body, that it takes about two weeks for a new program to take effect.  Perhaps that is how long I need to process the bad stuff out.  I don't know.  Maybe the scale will move next week.  I sure do know how to maintain, though!

I wanted to share a good recipe that is South Beach friendly.  Because I have a huge sweet tooth, I definitely need substitutes, to get me through.  If I feel deprived, I will only cheat.  And that gets me nowhere.  

I didn't photograph these, but I did make them and enjoy them.  And managed to keep the non-low-carbists in the house away from them.


Low-Carb Snickerdoodles

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie