You all know that in January I did the slow carb challenge and loved it. Well, I didn’t always love not eating chips every day, but I did love the 13 lb loss at the end. To say I’ve fallen off the wagon is an understatement. I have dreams of cupcakes lately and I don’t even like sweets.

So, my mom and I thought that we would hold another challenge to help people reach their goals. We are starting Monday – you want to join us?  Here are the “rules”:

  • Challenge starts April 15th and runs for 6 weeks
  • Email starting weight to my mom on April 15th
  • Each week send your weight to her – she’s the only one that will ever see it
  • Join us in our private Facebook group for great encouragement (you don’t have to have fb to do this though)
  • Winning is based on % lost, not lbs lost
  • Everyone pays $10 – winner gets 1/2 & 2nd & 3rd split the other 1/2
  • send you money to my mom via check in the mail or me via paypal
  • You can do whatever you want to lose weight … I’ll be doing the slow carb again, but we have people doing lots of different things!

There you go, doesn’t that sound awesome!  We’re looking to get healthy and shed a few lbs before summer.  The Facebook group is a great way to get encouragement and the money is a great motivator!

Leave a comment if you want to join and we’ll get you added!

And because I’m super mean I’m gonna leave you with the recipe to a cake that I made last night that was amazingly wonderful and you might want to make it this weekend and eat it before April 15th shows up and ruins your fun.

 

Chocolate Bundt Cake

Ingredients

 

  • 1 package chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 3 tablespoons baking cocoa
  • 1-3/4 cups milk
  • 2 eggs
  • 2 cups (12 ounces) semisweet chocolate chips
  • Confectioners’ sugar

Directions

  • In a large bowl, combine the cake and pudding mixes, cocoa, milk and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 12-15 servings.

I got this recipe from the Taste of Home website and it is DELISH.  For real.  EASY and DELISH = perfection for me!

 

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