Tag Archive | Food

WW Week 21 Recap

This week has been a great week! Yes it has! Last week I set myself up with 3 mini goals working toward the main goal of reaching Lifetime by the end of November. I am well on my way. I weighed in today with a weight loss of 3.8 lbs. Woohoo! I think that is the largest weight loss I have had in a week’s time. It far makes up for the last few weeks which have all been on the lower end. I was ecstatic when I saw the print out. =)

Part 1 of Goal #1 was to lose 4.6 lbs by the end of September, Sept 30th to be exact. As of today I am .8 lbs from reaching that goal. It is very much doable and I am going to do whatever I can to pass this amount by as much as I can.

One of the things I was concerned about with Fall was attending Fall festivals and events. Often at these social gatherings there is food. I love food. Many of us do. Hence why we may get in to the situation where we need to lose weight to begin with. But we can’t just avoid going to events because of the food. Life would be so depressing if we did that. We need to learn how to manage our food intake so that we don’t feel deprived and are still able to be satisfied.

The particular event I am discussing wasn’t one where I actually think of food as the main part of the day though many events are surrounded around a food or the intent of eating. Yesterday’s even was a Chick Event for shopping. But there were food trucks and these pumpkin donuts that my sister and I both found to be quite tempting. Our solution was to share. We each got a pumpkin donut, we shared a chicken gyro and shared an apple cider slushy. I think her favorite was the gyro whereas mine was the donut and the slushy. I love apple cider!

I tracked all of it. Of course, I had to make a best guess since I was not cooking the food myself. But I still tracked it. I ate 3 eggs at breakfast knowing that I would want to eat a higher point lunch and had a salad for dinner. I only went over my daily by 3 points, 3 points! Not bad if I say so myself. I was able to indulge but not go crazy. I enjoyed being with family and didn’t feel left out of anything. And I still lost 3.8 lbs this week!

I really do believe that tracking is one of the most important features to losing weight with Weight Watchers. But it doesn’t have to be just with Weight Watchers. Yes, with WW we track points. But the same is true if you are counting calories or even keeping a food journal. Tracking helps! It helps to keep you accountable. It helps you make smarter, more informed decisions. It helps!

This week’s focal point at our meetings was “Make Your Meetings Matter”. I go to every week’s meeting and haven’t missed a single one since starting the WW program. I do think that they are very important. In fact, one of the main reasons I decided to join WW’s was because of their meetings. As I have said several times before, I have lost weight multiple times throughout my adult life. Large amounts, 30-40 lbs, each time. However, I am unable to keep the weight off. This is where I am hoping that WW will help me the most. I think the meetings will prove to be their most useful when you think you can handle it all on your own. That is the hard part. And when you find that you can’t, should you find that you can’t, the meetings are there to help you get back on track.

One of the ladies in today’s meeting said that “as long as you’re going to the meetings you aren’t failing”. I disagree with this statement. You can attend a meeting every single week and still gain weight. As helpful as the meetings are, it’s tracking your food, making smart decisions and putting in the effort that keeps you from failing. Going to a meeting doesn’t do that. It’s like saying as long as you go to class every day, you will pass the class. We all know that is not true. Studying and practice is what helps you pass the class. Simply showing up does not do the trick.

I will continue doing both, going to meetings and tracking everything I eat. Each person has their own way of reaching their end goal. For me, both attending the meetings and tracking what I eat works. I am 13 lbs away from goal. 13 lbs! Yay!

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Weight Loss Tools

I think one of the biggest things with eating and losing weight is portion control. Our eyes are bigger than our stomachs and we continue to eat even after we are full. We do it all of the time.

Quite often we don’t know how to gauge how much a cup is, a tablespoon, etc. I measure pretty much everything I eat. I try my best to be as accurate as I can.

These are my tools.

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Without them I would probably not be where I am today. I’m being honest, not trying to be dramatic. No, they didn’t necessarily make me lose weight. I lost the weight by making good, healthy decisions. But using the measuring tools definitely aided in that process. I would have lost weight but I don’t know that I would have lost as much as I have.

Why do I say this?

Because they help me not take in additional points without realizing so.

I use my dry measuring cups and my measuring spoons just about every time that I cook.

Love my owls!

My food scale and my liquid measuring cups come in as a close second. I use my scale mainly when measuring how much meat I’m eating. Meat and cheese. Not that I eat a lot of cheese. Cheese is a lot of points! But occasionally you gotta give in. You just have to.

I’m also always looking online to see how many tablespoons in this or teaspoons in that. So when I came across this beauty I couldn’t pass it up. It comes in quite handy.

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And when I drink I always measure how many oz I’m drinking. So this little guy helps with that.

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Use your friends. Yes, my tools are my friends. lol They will help you!

Halo Top 

Halo Top gets brought up a lot at my Weight Watchers meetings. Both in the actual meeting and in our private group on FB. 

Have you guys heard of it?

If you haven’t I suggest you go to the store right now and get some. Seriously. Go!

It’s that good!

So far I have only tried one flavor, Mint Chip, but it was fantastic. I’ve also heard that Peanut Butter Cup is really good.

I’ve had one other type of low- cal ice cream and this stuff is so much better. It was even named the best low-cal ice cream by Dr. Oz’s tasting group on his show.

It is very creamy gor it being so low-cal. Yumm!

What’s the deal with this ice cream? Each serving is only 2 points. That’s right, just 2 points! The serving size is the same as any other ice cream – 1/2 cup. But the point value is sooo much less. Most ice creams are 8-9 points per serving.

2 points vs. 8-9 points…which would you choose? Yep, 2 points!

You can literally eat an entire pint and be equal to a serving of a scoop of normal ice cream and be alright. 

I didn’t mean to but I ate the whole thing.

Who am I kidding? As soon as I put that first bite in my mouth I knew I wanted more. So I looked and saw that the entire pint would only be 9 points. I could afford it so that was that. Lol

I won’t make a habit of doing so but it’s nice to know that I can. =)

Enchilada Stuffed Mushrooms

I made these for dinner last night and they were sooo good!

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Enchilada Stuffed Mushrooms!

Who would have thought to turn mushrooms in to enchiladas?? I wish I could say me. But unfortunately I found this recipe on Pinterest. You can find the original recipe here.

Pinterest

Aww…I love Pinterest!

Who doesn’t though?!

I can get lost on Pinterest for hours. Can’t you??

But I digress…so these mushrooms are fantastic. Not only do they taste good they are super easy and fast to make. The mushrooms themselves only take 10 minutes to bake in the oven. You can prepare them while the oven is preheating. They come together that fast.

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The recipe makes 4 mushrooms in total. I decided to only cook 2 at a time though. I wasn’t sure how they would hold up since I would only eat 1 a day. They might be just fine but I didn’t want to take any chances.

Start with cleaning out your mushroom caps. Use a small spoon to scrape out the gills and cut off the stem.

I sprayed my mushrooms with Pam and seasoned with salt and pepper the first time. But skipped the Pam the second time. There wasn’t much of a difference. If any.

In a small bowl add corn, black beans and enchilada sauce. I doubled the corn and black beans in my recipe. 1/2 cup each just didn’t seem like enough to me.

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Sweet Peas suggested to add a a tablespoon of flour to the enchilada sauce so that it doesn’t get runny. I followed her suggestion and didn’t have any issues. =)

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Season with salt and pepper then mix together.

Oh and make sure to measure your sauce with a wet measuring cup rather than a dry. I measured first in the dry and then poured in the wet. See how much I would have been cheating myself had I used the dry?

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Divide evenly between the mushrooms.

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Top each with shredded cheese. I think I’ve mastered the tablespoon of cheese. One pinch of cheese measures out to be one tablespoon. At least for me. I’m sure everyone’s pinches are different. I use 2 tablespoons for each mushroom.

Bake in the oven at 450 degrees for 10 minutes. That’s all. The oven is at a high temperature and really you just need to warm everything through and melt the cheese. It doesn’t take long at all.

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This can be your main dish. The mushroom is nice and hearty. I was going to add chicken in mine for some extra protein but decided against. I ate in on the side instead and added a salad.

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The mushroom comes in at 6 points. Add the chicken and salad w/ 1 Tbsp of Green Goddess dressing and this whole plate is only 10 points! Wow!

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Here’s the recipe.

Enchilada Stuffed Mushrooms

  • Servings: 4
  • Print

6 points for each mushroom

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Ingredients:

  • 4 portabella mushroom caps
  • 1 cup black beans, rinsed
  • 1 cup frozen corn
  • 1 cup red enchilada sauce
  • 1 Tbsp flour
  • 1/2 cup shredded cheese
  • salt
  • pepper

Directions:

  1. Preheat oven to 450 degrees.
  2. Clean your mushroom caps including scraping out the gills and removing the stem. Place up on a baking sheet.
  3. Salt and pepper inside the mushroom cap. Use a little EVOO or spray with Pam if you want to. I cooked mine with and without and didn’t notice a difference.
  4. Mix together black beans, corn, enchilada sauce, flour, salt and pepper.
  5. Evenly distribute between mushroom caps.
  6. Top with 2 Tbsp shredded cheese each.
  7. Bake in the oven for 10 minutes or until cheese is melted.
  8. Eat!

I hope that you all enjoy these. Don’t forget to share your pictures!