Spring Chick Challenge Update: Week 6 and Scones Recipe

Time for the weekly update for the Spring Chick Challenge hosted by Stormy at Real Chicks Getting Fit.

Here's my update:

WALKING/TRAINING: 

• Monday: 3.5 miles (TRAINING)
• Tuesday: 4.1 miles (WAKLING)
• Wednesday: 2.53 miles (TRAINING)
• Thursday: 1.56 miles (WALKING)
• Friday: 3.15 miles (TRAINING)
• Saturday:  3.56 miles (WALKING)
• Sunday: 1 mile (WALKING)

My TOTAL HOURS of exercising for the week: 5.5


WATER INTAKE: 

• Monday: 80 oz
• Tuesday: 88 oz
• Wednesday: 80 oz
• Thursday: 80 oz
• Friday: 96 oz
• Saturday: 96 oz
• Sunday: 72 oz

CALORIE INTAKE:

• Monday: 1161
• Tuesday: 1447
• Wednesday:1209
• Thursday: 1375
• Friday:1277
• Saturday:1311
• Sunday: 1343

WEEK TOTAL: 9123


Putting myself back on my timer eating schedule was useful in helping me keep those daily calories closer to 1200. But then I got sick of hearing the damn alarm go off six times/day. Sometimes, things just bother me and that's all there is to it! 


TRACKING: YES- every single day.
EATING AFTER 8:00 PM: YES
ORGANIZING: Gotta get WAY more serious on this one.
SUPPORTING OTHERS: I can always do better on this one.
DAILY WRITING: Yeppers!
WEIGHT: I am not stepping on the scales until the end of the month. The running/walking/training program I am on is for weight loss not for running a 5k. Right now, it's all about learning to run and weight loss. If I keep stepping on the scale and don't see immediate results, it will act as sabotage which will lead to frustration and, possibly, quitting. And I refuse to let that happen. HOWEVER, I will say that it is going well and I moved up to the next level last Friday! Which means it's back to hard again. Until it isn't. LOL

NEEDS IMPROVEMENT/WEEK 6 GOALS:

1. Support and encouragement off others
2. Get serious about making a daily schedule- I thrive on schedules and sit idle without them. Go figure. 
3. The mini challenge is to eat on smaller plates and use smaller utensils. I already do this!

I had a request for the scones recipe so here it is:
(recipe is from Gluten-Free Baking Classics by Annalise G. Roberts and can be found on page 36...just click on the book to your left to find it on Amazon.)










TRADITIONAL SCONES

 1/2 cup milk
1/2 cup raisins (I was out of raisins so I used Trader Joe's dried cranberries)
2 cups brown rice flour mix*
1 TBS granulated sugar (I used Turbinado or coconut sugar---can't remember which)
1 TBS baking powder
1/4 tsp xanthan gum
1/2 tsp salt
5 TBS unsalted butter cut into small pieces
2 large eggs

*Brown rice flour mix: 2 parts brown rice flour (extra finely ground); 2/3 part potato starch (NOT potato flour); 1/3 part Tapioca flour (this recipe is found on page 6 of Annalise's book)

1. Preheat oven to 425. Line heavy baking sheet with parchment paper (I just used gluten free cooking spray on a cookie sheet)
2. Combine milk and raisins in glass measuring cup and set aside. 
3. Combine flour, sugar, baking powder, xanthan gum, and salt in large bowl of electric mixer. With mixer on low, cut butter into flour mixture until it resembles a coarse meal. Put mixture into a small bowl and set aside.
4. Beat eggs in the same large bowl of electric mixer until very large and foamy. Add milk and flour mixtures all at once, and mix at medium-low speed for 1 minute. Use lightly floured hands to pat out dough into a large, 1 inch thick round on lightly floured surface. Cut out scones with a 2 1/2 inch round cutter. Press dough scraps together and repeat.
5. Place dough on prepared baking sheet and put in center of oven. Turn oven temperature down to 375 and bake 20-25 minutes until golden and cooked through. Serve with butter or preserves. (We used roll butter and local honey)

Here are my results: