Still Kicking

With the demise of the Weight Watchers forums the group has continued on Facebook and I think also on MyFitnessPal. The Facebook group has a daily check in page. Also if there is anyone interested in doing a broader update of this website/content reach out to me and I’ll be happy to turn you loose…

Some Housekeeping Has Been Done

Those who have been visiting this site for a while may have noticed that some of the links to threads on the GOAD board have been “broken”. Threads on the WW site are only active for some period of time after the last post to the thread (about 3 months I think) so linking to them here doesn’t work well for the long-term. We’re going to try to come up with a better way to pass on the information contained in some of the threads. Alternatively, one of the web admins may post a one-word response on the thread to keep it “alive”.

Happy Reading!

Still Alive

Just a note that we’re still here. Weight Watchers launched the new for 2013 program already “Weight Watchers 360” mostly the new program is tweaks around the existing 2012 program and PointsPlus. The program adds an emphasis on “Spaces” and “Routines” to help members meet their goals.

Wishing everyone a happy holidays and if you have posts you want covered let me know.

Pumpkin Muffins

Servings:  12  PP Value: 4


  • 2 cup Kellogg’s Original All-Bran
  • 1/2 cup Splenda No Calorie Sweetener
  • 1 Tbs baking powder
  • 1/4 tsp table salt
  • 1 Tbs ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup fat-free skim milk
  • 1/2 cup Egg Beaters Egg Beaters
  • 1/2 cup Unsweetened Apple Sauce
  • 7 oz canned pumpkin (1/2 of a can)


Preheat the oven to 400 F. In mixing bowl, stir together flour, splenda, baking powder, ginger, allspice, cinnamon and salt. Set aside. In a large mixing bowl, combine bran cereal and milk. Let stand for five minutes or until cereal softens. Add egg beaters, apple sauce and pumpkin. Mix well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2 inch muffin pan cups coated with cooking spray. Bake 20 minutes or until lightly browned. Serve warm.

Nutritional Info (unverified):

  • Calories
  • Calories From Fat
  • Total Fat
  • Carbohydrates
  • Dietary Fiber
  • Net Carbohydrates
  • Protein

Source: 4estall