Weigh-in Wednesday + Paleo recipe

Starting weight: 176.4 

Last week weight: 128.6
Current weight:  129.4

Current loss:  +0.8
TOTAL LOSS:  -47.0

Not disappointed at all.  Inches are still going down and since I'm in a muscle building workout program, the number on the scale will fluctuate.

Speaking of workouts...

PR hit in back squat:  155 lbs.  
That puts me between "intermediate" and "advance" according to these standards.  Not bad if my body weight keeps dropping and the barbel weight keeps increasing.

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Protein Cinnamon Swirl "Bread"

For this yumminess, I  followed this recipe by Jamie Eason but switched out the oat flour for almond flour and tweaked a little bit of the directions.  The end result was really good, but a little too sweet for me so next time I'm cutting the stevia in half.

Nutrition facts: Makes 16 squares

1 square = 55 calories, 1g fat, 8g carbs, 5g protein

Ingredients:

2 teaspoons cinnamon

1/2 cup stevia

1.5 cup almond flour

2 scoops vanilla protein powder

1 tablespoon baking powder

1/2 teaspoon salt

2 egg whites

1c unsweetened almond milk

1 4-oz jar baby food applesauce (or no sugar added applesauce)

Directions:

1.) Preheat oven to 350 degrees and spray an 8x8 pan with olive oil.

2.) In a large bowl, combine stevia, almond flour, protein powder, baking powder, and salt and mix well.

3.) In a medium bowl, combine egg whites, almond milk, and applesauce.  Combine with dry ingredients and fold together until incorporated.

4.) In a small bowl, scoop out about 1/2c of batter and combine with cinnamon.  Set aside.

5.) Pour batter from large bowl into pan, then drizzle batter + cinnamon (from step 4) into pan.

6.) Bake 25 minutes.