It's Friday!!!

     It's the end of the week and we are 19 days into this!!! We have 31 days left!  Next thursday is HALF WAY. I must say it feels like SO LONG, I feel like we have been doing this for at least a month!
So what is your progress?  Are you setting short term goals for yourself to make each week?  I am, I set 2 lbs a week as my short term goal.  So far I have accomplished them, feels so good to make them than to make up for them.

My progress so far......5.5 lbs
Genes progress so far..... -11 lbs

     What has been my struggle this week?  My mood.  It seems to always come down to my mood.  I am going to put out just a little excuse here..... For women, well we experience a time of the month when we just get a little moody a little crazy with our cravings and some of us down right not fun to be around!!!!  YEP that is me, look out for about 3 days of every month I can be down right ornery!!   And sometimes it's worse than others, this time ranks about top 5.  So that's my excuse, a pretty poor one at that but never the less I am back on track and ready to demolish this goal.
What kind of excuses you do come up with?  Are they worthy of even admitting?

Who wants a yummy cookie recipe???

Pumpkin Raisin cookies!

Ingredients

1 cup all-purpose flour or Gluten free flour (costco)

2/3 cup old-fashioned oats

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp fine salt

1/4 tsp ground allspice

3/4 cup raw sugar

1/2 cup canned pumpkin puree

1/3 cup olive or coconut oil

1 tbsp pure maple syrup

1 tsp vanilla extract

1/2 cup raisins

Directions

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.