Day 4 of Induction

Lindsey Pennington - Thursday, October 22, 2009

It's DAY 4 on Induction. For lunch I had leftover Taco Bake.  When I got home from work I made the Pumpkin Bar Recipe minus the Almond Flour.  I'm going to wait to make the recipe once I'm past Induction because I think it would taste much better with the Almond Flour.  For dinner I had a bunless cheeseburger topped with swiss cheese, onions, and mushrooms and a house salad with a side of ranch dressing.

I went to 2 Zumba classes tonight! I seriously can't get enough of it! It's just too much fun! :-) What is your favorite workout?


Pumpkin Bars
By Marianne Van-Klaveren Zwanenburg


1 15 oz can pure pumpkin
1 1/2 cups almond flour
4 eggs
1 tsp cinnamon or pumpkin pie spice
1 tsp baking soda
1 tsp salt
1/2 cup oil ( I used virgin coconut oil)
1 1/2 cup powdered Splenda

Mix the eggs and Splenda until blended well. Add the oil and mix until blended. Add the remaining ingredients and beat until combined.Pour and spread evenly across an 11 X 17 pan.

Bake at 350 for about 20 minutes or until toothpick inserted comes out clean.

Let cool then frost.

Cream Cheese frosting:

1 8oz pkg cream cheese, softened
1/2 cup butter, melted
2 cups powdered Splenda
1 tsp vanilla
1 TBLSP half and half or whipping cream