Definitely not a .4 week + Maple cranberry walnut thumbprint cookie recipe.

I just woke up and weighed myself. The number I lost is to be expected with as much working out as I did this week! This week I lost 4.6 pounds! I am now 182.8 pounds and I have lost 75.2 pounds so far. The extra working out plus the 1500 calories is what did it for sure this week.

Its kind of hard to read but it says ---Walk 6 miles, Gym 65 min, Gym 65min, Gym 65min, Gym 65min, Gym 65 min, Gym 65 min. When I looked back at my calender to see the last time I had gone to the gym 6 days in one week ( I used to all the time). I realized that I haven't done that since the middle of July! 3 months ago! I feel so much better after working out 6 days that I want to try and do it next week too.

Last night I made pizza. The Safeway I work at gave me a coupon for free pizza dough. When I saw the coupon I was thinking " A whole 99 cents. Safeway you are so generous!" lol. Here is the pesto pizza I made with pizza sauce, sun-dried tomato, olives, artichoke hearts, mushrooms, bell pepper, and a spiral of pesto on top.

Only 410 calories for two slices. Not too shabby.

Later today I'm going to my SGI Buddhist district meeting. We are having movie night so I made a lot of cookies. Here is the recipe for the cookies just in case you were wondering...

                      Vegan Maple Cranberry Walnut 
                         Thumbprint  Cookies
                 Makes 2-dozen cookies  (169 calories per cookie)   

This recipe like my favorite vegan chocolate chip cookie recipe is from the book "Vegan Cookies Invade Your Cookie Jar". I wasn't sure at first about the cranberry but now I am! The cranberry is perfect with this soft sweet maple cookie ringed with walnuts. This recipe is perfect for fall!

1/2 cup canola oil
3/4 cup sugar
1⁄3 cup brown sugar
1/4 cup nondairy milk (I used almond milk)
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon maple extract
1 2⁄3 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups finely chopped walnuts
1 cup jellied cranberry sauce, stirred till smooth

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, beat together the oil, sugar, brown sugar, nondairy milk, and vanilla and maple extracts. Sift in the flour, cornstarch, baking powder, cinnamon, and salt. Stir to form a thick, stiff dough. If the dough seems too dry, add a tablespoon or so of nondairy milk.

3. Pour the chopped walnuts into a shallow bowl. Scoop the dough with a tablespoon and roll into balls, then them on the baking sheets, about 1 inch apart. Using the opposite end of a wooden spoon (the stick end), gently shape a hole into the center of each ball. Place a ring of walnuts around each cookie. Don't press down too hard though. Pour a generous teaspoon of cranberry sauce or jam into each center. Bake for 16 to 18 minutes until the cranberry sauce seems mostly dry and cookies are firm. Allow the cookies to cool at least 5 minutes before carefully moving them to wire racks to complete cooling.