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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Something sweet after dinner is nice, but the types of cookies that we tend to favor are hardly Weight Watchers points friendly. Additionally, we’ve banked quite a few frozen egg whites from the last several months of our cooking adventures. And eggs whites are a great place to start when you want a lighter dessert. [keep reading …]
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These past two weeks, Dan has been more or less supportive. He is more amenable to vegetarian, salad based type meals than a lot of other dudes out there, I’m aware. And honestly, I think he’s enjoying the side effects of me being on the plan. This morning, he told me he’s lost “definitely five” pounds. But the fact is, when men and women live together (or really any two metabolically different people) they often eat the same things even if they have different energy needs. [keep reading …]
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So I’ve been on the look out for recipes that are lower in calories and fat but don’t list any processed or low-fat stuff in the ingredients list. It’s been an interesting hunt. One of the first places I looked was in Cook’s Illustrated’s collection of “lighter” recipes. I found only one that really appealed to me, the above pictured Light Chicken Chili. [keep reading …]
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That does not look like a sad “I’m doing Weight Watchers” kind of meal, does it? What we have here is one serving of this recipe for Swiss chard, spinach and brown rice gratin, plus a heaping mound of zucchini rounds. [keep reading …]
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Today was my first weigh-in day for Weight Watchers online. It was a very short time ago that I was a hard-core WW hater. But now I feel more or less converted. And isn’t just because I lost weight this week, though I did. And it isn’t because I lost weight eating three meals a day and drinking wine (almost) every night with dinner. It’s because that as soon as the third day, I just started to feel better. Like better first thing in the morning, generally healthier and more vibrant. I was never hungry and everything I ate was delicious (because I cooked it). I wanted to share the top 10 things I learned (or relearned) my first week doing Weight Watchers. [keep reading …]
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I may be a former vegetarian, but I still love meatless burgers. In fact, I usually prefer them to their beefier counterparts. (Except for you, Village Whiskey burger of my heart!) So when I stumbled across this recipe on Eating Well for lentil and almond burgers, I immediately added them to my to-make file. I tweaked the recipe somewhat, partially based on what I had and partially to make it a little Weight Watchers friendlier. [keep reading …]
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That is my now-famous-around-here beet hummus. Regular hummus is so last season. Unless it’s Zahav’s hummus, which is forever. I’ve got the recipe for you. But first I have to tell you something about those two ounces of beet hummus and accompanying whole wheat pita. I know something about it now that I never knew before. [keep reading …]
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Photo: Darwin Bell via Flickr
Another ingredient we’ve had a lot of lately has been beets. I like beets–earthy, sweet and nutritious–but I’m in something of a preparation rut. I have only one way of cooking them: roasting them. Scrub, slick with olive oil, sprinkle with salt, swaddle in foil and bake in 400 degree oven until tender. I have been using my roasted beets in an increasing variety of ways. [keep reading …]
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