Well, hello....I have miss you

I am back from a little vacation....kind of.

Feb 1st my husband Bob came home, a rare thing during the week, but all loads were cancelled due to a major winter blizzard. He was home about a 1/2 hour then had a massive heart attack. He was rushed to our local hospital, where we found the life flight was grounded, interstates were closed highways were closed. We needed to get to a hospital in Des Moines. We lost him several times in Newton waiting to be transported. Family was having trouble getting to the hospital due to the terrible storm. Long story shortened....... 3 stents~he is home with me!!! whoo hoo! I thought I knew a lot about healthy eating......folks we are killing ourselves with sodium!!!
So on goes my journey.

Bob & I now exercise TOGETHER....yes I said together. This is the man who told the dietitian his diet ( on the road trucking) consisted of cheese puffs, oatmeal cream pies, and Mt.Dew. Wow! He has come a long way! He has not had a cigarette since before his heart attack. He is truly my HERO!

Recognize, Remove, and Replace the foods that are getting in the way of your weight loss efforts. We have not removed fat, sodium, but~ we do everything in moderation

Steer toward foods that are less processed and more wholesome.

For many people the environment becomes "riskier." Desserts and other tempting foods are omnipresent. There is increasing evidence that many people tend to overeat simply because "the food is there." You need to manage your environment to the extent possible, or manage your response to it. "Recognize, Remove and Replace" sources of temptation and trigger foods with healthier alternatives. We have fruit, & veggies everywhere!

I do have a small bowl of candy which he limits himself to rarely....I love that man!

Dark Chocolate Chunk Bread Pudding

Servings: 2 • Size: 1 pudding • Old Points: 6 pts • Points+: 7 ptsCalories: 277.1 • Fat: 11.1 g • Carb: 34.7 g • Fiber: 2.8 g • Protein: 9.6 g
1-3/4 cups (1.25 oz) bread, cut into 1/2 inch cubes (no crust)
2/3 cup 1% reduced-fat milk
2 tbsp sugar
1 1/2 tbsp unsweetened cocoa
1/2 tsp vanilla extract
1 large egg, lightly beaten
cooking spray
1 oz dark chocolate, coarsely chopped

2 tbsp fat-free whipped topping

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan. Bake at 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping