Well, it’s Thursday, so that means it time for another weekly weigh-in. I had another maintain this week, but I’m fine with that for the following reasons:
1. I was out of town for about half of the week.
2. I had Pad Thai one night.
3. I went a bit crazy (still OP though) with Christmas appetizers.
4. I used nearly half of my WPA this week.
Given all of that, I’m more than happy with having a maintain. 
As promised in yesterday’s journal, here is a pic and recipe for the hot cocoa I’ve come to love lately. 
It’s so rich & creamy that it seems just like the real thing to me. It’s soooooo much better than the packets of diet cocoa, IMO. 
Almond Breeze Cocoa
1 cup Almond Breeze unsweetened chocolate almond milk
1 tsp unsweetened cocoa powder (I use Ghiradelli)
1-2 packets Splenda (to taste)
DaVinci sugar-free Toasted Marshmallow syrup (optional)
Mix together the cocoa and Splenda. Set aside. Pour almond milk into a microwave safe cup and heat on High for 2 minutes. Add cocoa/Splenda mix and stir well until dissolved. If desired, add the marshmallow syrup.
Yield: 1 serving
Per serving: approximately 50 calories, 3.5g fat, 1g fiber
Points: 1
Now, on to today’s food journal …
Breakfast:
Thomas’ 100 calorie English muffin – 1.3
LC light cheese wedge – 0.8
Almond Breeze hot chocolate – 1.0
Lunch:
TJ’s roasted corn tortilla chowder – 3.8
Baked Tostitos scoops – 3.3
Baby carrots – 0
Dinner:
Big veggie stir-fry w/chik’n strips & feta cheese – 8.1
Frozen yogurt – 5.4
Snacks:
Nonfat milk – 3.6
Vitalicious muffin top – 1.3
Total: 28.6
WPA balance: 34.4
Water: 64 oz
