Can you believe I’ve been at this for 7 weeks? I almost can’t. And during week 7, I turned a corner of some kind.
I know beyond a shadow of a doubt that my sense of identity should not be tied to my weight, but the best way I can describe how I’ve been feeling is like myself. And, even though a lot of people seem to think that the tracking involved with doing Weight Watchers eats up all your time and attention, I have found the opposite to be true. [keep reading …]
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The heart and soul of my Weight Watchers project has been adapting this classic weight loss program to fit with my overall food philosophy of eating only whole foods and made-from-scratch cooking. So today, when I needed a lunch that would be super low point in order to offset the Tony Luke’s roasted pork sandwich with broccoli rabe and an unholy amount of sharp provolone on tonight’s Phillies-game-watching agenda. So, surveying the fridge, I decided to make up a quick white bean dip and serve it on slices of point-free cucumber, which–admittedly–is a diet-y move, but there’s no low-fat anything in this 2-point recipe. Even the Greek yogurt used to make it rich and creamy was the full-fat variety. [keep reading …]
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There is nothing special about this turkey sandwich. Just some avocado and roasted turkey and romaine and lemon juice sprinkled with salt and stuffed into a whole wheat pita. But at some point over the weekend, I got a pretty intense craving for a turkey sandwich and I was thinking about how “pointy” they are at restaurants when I realized I can easily make sandwiches myself, duh. I’ve had this same lunch everyday for the past three days and now that I’m out of turkey, I’m pretty bummed I won’t be having it tomorrow.
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I made this recipe numerous times, even though Dan wasn’t totally wild about its abundance of spinach and chard. In my efforts to make the dish more to his tastes, I swapped in Romano cheese for gruyere. Next, I traded kale for chard. And soon I was thinking of ways to substantially change the dish so it was one we both loved–and the options are basically endless. [keep reading …]
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This plate certainly isn’t that pretty, but it’s my favorite Weight Watchers breakfast. One fried egg and a slice of whole wheat toast. It’s simple, but it keeps me full, satisfied and energized until lunch. And there’s nothing “diet” about it. [keep reading …]
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Hey! Thanks for sticking with me through that little meltdown I just had. As Debbie pointed out, if I were going to Weight Watchers meetings, I’d be able to get that stuff out of my system there. But I’m not. I have you guys. So thanks for being there. And now, I have something in return: A Weight Watchers friendly pasta dish that’s perfect for summer–it’s all about the in-season tomatoes. [keep reading …]
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Thank heavens that oysters are only 1 Weight Watchers point per 6. I went out with my unofficial oyster club last night knowing how that would all play out in terms of my points total for the day. Whew. [keep reading …]
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One of the best things about working from home is having access to my own kitchen for lunch, especially now that I’m following Weight Watchers. And though it’s a great convenience, I still need to plan ahead for lunches because I’m typically pretty busy in my “office” upstairs and don’t have a lot of time to prepare a healthy meal from scratch. [keep reading …]
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OK, maybe I drank that bottle a few weeks back. But I’m using it as my photo today because I am celebrating something. (And because I heartily recommended it!) On my third official Weight Watchers weigh in, I hit my first goal, which is auto-set by the program to be 5 percent of your total starting weight. [keep reading …]
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I wanted to share my favorite new healthy dish of the week with you. It’s adapted from Cooking Light: Asian Bean Thread Salad with Chicken. The way I made it, it has 6 points per serving. I cut back on the chicken because I’m an Almost Meatless type of gal. And because I was working with what I had. I was not about to, as the original recipe suggests, going to buy a rotisserie chicken. [keep reading …]
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