"People somehow have not evolved beyond a prehistoric fear of scarcity. As Christians, though, we take heart in knowing our God's providential love for us. If we stay close to the Lord who feeds us and nourishes us each day, we can't go too far astray." From Live Simply.

 

SO MANY AWESOME SAYINGS...............

 

 

 

Week 3 of September Sacrifice whether you are keeping track of points or not I know it is on your mind and if it is not MAKE IT BE ON YOUR MIND. Start now for OCTOBER. Colder weather, hibernation mode... what are your goals. Write them down now and share them with someone. Better yet share them here... then we can help you be accountable. I have extended my goals to November 9th the day before my birthday in the hopes of being able to say... I nailed my goals and I am a better person for it. So what are you waiting for? Forget your pride, forget your fears, you cannot grow stronger physically, spiritually or personally without goals. Make them NOW!

I am always here to help and listen! Trust me I have my own girl who is keeping me accountable and I check in with her EVERYDAY, good days and bad days!

 

 

Sign up for next week and please note... the first week of OCTOBER, October 1-5th we will not have bootcamp, I have jury duty and unless I get out for some reason we will not have classes.

 I may have a couple evenings if people are interested.

 

 

Classes for next week September 24-28th.

Tues 6am and 915

Wed 615

Thursday 6am

 

 

Recipes:

 

Granola Bars from Loaded 5k

 

4c. oatmeal

1 TB baking powder

1 tsp salt

2 eggs

1c. pumpkin

1c. milk

1 TB maple syrup

1/2c. splenda or 1/4c. stevia

1/2c. brown sugar

1 tsp vanilla

1c. raisons ( I used sugar free choc chips instead)

 

Preheat over 325 and back for 40 min in 9x13 pan.

 

 

Jello Protein Shots:

2 packages of jello. 2 scoops or protein, make jello as usual and add protein during the cold water process. Put in dixie cups and chill.

 

 

Pumpkin Custard:

Ingredients:

 

• 2 cups canned pumpkin
• 3 egg whites
• 12 ounces evaporated, non-fat milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2/3 cup Splenda or sugar

Instructions:

 

1. Preheat oven to 425 degrees Fahrenheit.
2. Whisk all of the ingredients together in a large bowl and pour into a greased, 1-quart baking dish.
3. Bake for 15 minutes. Then turn the temperature down to 350 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until an inserted knife comes out clean.