Saturday, June 30, 2007

Newsletter, week of July 1st

Last Week

Summer eating doesn't mean you get to abandon healthy eating! But lucky for us we've figured out how to eat BBQ and ice cream and still keep our nutrition on track. Don't forget those Good Health Guidelines!

This Week

If you've ever blamed your family tree or your genes for your weight issues, this is the week for you. We'll talk about how we can trim the family tree of unhealthy eating and exercise related habits. Just because you've inherited it, doesn't mean you need to keep it, right?

Kudos

This week we celebrate the efforts of Rosa (6 pounds), Suzanne (11.2 pounds) and Patti (15.2 pounds). Ladies, you're off to a great start!

WW Product of the Week

Weight Watchers Snack Bars - if you haven't tried any of our 1 or 2 Point bars, you're really missing out! If you need a quick snack, and want it to taste good, select from our flavors that include Cinnamon Sugar, Lemon Dream, Chocolate Mint, or my favorite, Chocolate Caramel. Boxes of 2 Point bars are $4.50, boxes of the 1 Point bars are $7.50.

Non-WW Product of the Week

If you have sore muscles after your workout is done, try The Stick. You run this over sore muscles (say your calves or thighs) and it massages your muscles for better recovery. The website even has sketches and techniques on how to use it for relief of neck, back, leg and arm pain. Standard disclaimer - if you're in a lot of pain, or it doesn't go away after a few days, you may want to check with your doctor!

Recipe of the Week

German-Style Potato Salad
Serves 8
2 Points per serving

1 hard boiled egg
1/2 tsp celery seed
1/4 tsp black pepper
1 tsp salt
1 Tbsp olive oil
3 oz Canadian bacon
1 onion
2 Tbsp parsley
2 tsp arrowroot powder
1 Tbsp Splenda
1/4 cup apple cider vinegar
1/2 tsp dry mustard
2/3 cup water
1 1/2 pounds uncooked red potatoes

Place potatoes in a large saucepan and add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.

Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet and set aside.

Add oil to pan and cook the onion until tender, about 5 minutes. Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley.

Tip of the Week

If you're trying to start an activity routine, remember that everything counts, and that "anything is better than nothing." And if you're already exercising, but find there are times when you're too busy, remember that common household chores can add up: a 150 pound woman can earn 1 Point by scrubbing the floor for 30 minutes or 2 Points by washing windows for 60 minutes.

Quote of the Week

"You are today where the thoughts of yesterday have brought you and you will be tomorrow where the thoughts of today take you." - Blaise Pascal

Saturday, June 23, 2007

Newsletter, week of June 24th

Last Week

The cure for everything is sweat, tears and the sea. You all did a great job at translating that into the cure for weight loss!

This Week

Summer gives some great opportunities to eat healthy. We'll brainstorm ways to make our summer eating tasty and good for us.

Kudos

Colleen got her first five pound award, Rachelle celebrated 15, Alanna reached 40 pounds of weight loss, and Andy is now up to 73 pounds lost!

WW Product of the Week

Cookbooks! For recipes that already have Points figured out for you, our cookbooks are a great resource. Coinciding with our summer eating theme, pick up From Pantry to Plate, which is bundled with a supplement called "Savoring Summer." Prices range from $10-$14.

Non-WW Product of the Week

If you'd like to find produce that is fresher, cheaper, or more local than what's in your local grocery store, a farmers' market just might be the answer. Check out this list to find the one nearest you!

Recipe of the Week

Roasted Red Pepper and Olive Tapas
Serves 4
4 Points

1/2 cup artichoke hearts, rinsed, drained and quartered
1/2 cup garbanzo beans, rinsed and drained
1/4 cup pitted kalamata olives, finely chopped
1 Tbsp shallot or red onion, minced
2 tsp capers
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/2 tsp dried oregano
1/8 tsp blak pepper
1 12-ounce jar thoroughly drained plain roasted red peppers
4 slices Weight Watchers Multi-Grain bread
1 large clove garlic, cut in half

Preheat oven to 350. Combine artichoke hearts, garbanzo beans, olives, shallot, capers, vinegar, oil, oregano and pepper in a food processor. Pulse on medium speed until very smooth, 10-15 seconds. Transfer mixture to a bowl and set aside.

Cut the red peppers into 2-inch long pieces. Slice each piece of bread into 2 triangles. Place all the triangles directly on an oven rack and toast until crisp, 5-7 minutes. Remove from the oven and arrange on a platter. Rub the raw garlic clove, cut side down, a few times across each toast point and spread the olive mixture evenly on the bread. Place 1-2 pieces of red pepper atop each toast point before serving.

Tip of the Week

Eat the low-cal items on your plate first, then graduate. Start with salads, veggies, and broth soups, and eat meats and starches last. By the time you get to them, you'll be full enough to be content with smaller portions of the high-calorie choices.

Quote of the Week

"Nothing is more interesting than that something that you eat" - Gertrude Stein

Friday, June 15, 2007

Newsletter, week of June 17th

Last Week

The Tools for Living are 10 ways to keep you focused and on track to meet your goals. Remember, weight loss is not just about food and exercise, it's about the right state of mind.

This Week

I've got a cure for weight loss. Want to know what it is? Show up and find out!

Kudos

Shawn reached her 40 pound milestone this week and Courtney got her first five pound star. Great job, ladies! And for those of you who celebrated on Monday night, I'm sorry to report that I can't find my sheet of celebrations. You'll just have to bask in the memory of last week's applause. :(

WW Product of the Week

Points Calculator - rumor has it that our Clairemont center has a bunch of these in stock! About the size of a powder compact, this little guy will calculate Points just like your PointsFinder. $10.00 and they go fast, so get 'em while they're here!

Non-WW Product of the Week

As the weather heats up, maybe you're looking for a cool frothy beverage. The folks at Starbucks have created a brand new Frappuccino for those of you who love orange creamsicles. Their Orange Creme Frappuccino Light clocks in at only 110 calories (without the whipped cream, of course). Customize your drink to see the nutritional information on their website here.

Recipe of the Week

Brown Rice and Edamame with Ginger-Lime Dressing
Serves 4
3 Points and Core

1/2 cup quick-cooking brown rice
1 1/2 cups frozen shelled edamame
1 tsp grated lime zest
3 Tbsp lime juice
1 Tbsp reduced-sodium soy sauce
2 tsp olive oil
1 tsp grated peeled fresh ginger
1/4 tsp salt
1 carrot, shredded
1 red bell pepper, seeded and diced
1/2 small red onion, diced

Cook the rice according to package directions, omitting any butter or oil. Transfer the rice to a plate to cool. Meanwhile, bring a medium saucepan of water to a boil. Add edamame and cook 5 minutes. Drain, rinse under cold water, and drain again. Set aside.

Whisk together the zest, lime juice, soy sauce, oil, ginger, and salt in a large bowl. Add the rice, edamame, carrot, bell pepper, and onion and toss to combine.

-- page 194, From Pantry to Plate

Tip of the Week

Are you a late night snacker? Find other ways of comforting or distracting yourself, including heading to bed early. Also evaluate your eating throughout the day. Are you snacking because you've eaten little throughout the day? If you must eat, plan ahead and keep some healthy snacks on hand.

Quote of the Week

"The cure for anything is salt water - sweat, tears or the sea." - Isak Dinesen

Saturday, June 09, 2007

Newsletter, week of June 10th

Last Week

If you're not losing weight as quickly as you'd like, remember to consider all the ways you can monitor yourself. Are you eating as little as you think? Are you exercising as much as you think? (Special aside: the battery is now in my scale - I will be using it later today to measure out ingredients for a recipe!)

This Week

Weight Watchers Tools for Living is a toolkit of 10 things that will help you adopt healthier habits and get what you want. We'll discuss this "inside" part of weight management.

Kudos

This was another busy week for celebrations! Seven members received 5 pound stars for weight loss of up to 15 pounds this week. Kristen reached 35 pounds lost, Annita and Andy hit their 65 pound milestone, and Leah not only got her 40 pound star, but reached her goal! I'm so proud of each of you - you're a real inspiration.

WW Product of the Week

It's time for a reminder about getting in that dairy, and an easy low-Point way to do that is to whip up one of our Smoothies. Mixing with water gives you one dairy serving that costs you just 1 Point, and mixing with a cup of nonfat milk will give you two dairy servings that cost only 3 Points. Available in chocolate and vanilla, and a seasonal rotating flavor that right now is strawberry banana. $7.50 for 7 packets.

Non-WW Product of the Wek

Shawn recommends Kellogg's All-Bran Crackers for a good crunchy snack. 18 crackers is just 2 Points! Available in multi-grain or garlic herb, which is the flavor Shawn says is tasty.

Recipe of the Week

Garlicky Haricots Verts
Serves 4
1 Point

1 pound haricots verts, trimmed
1 Tbsp olive oil
2 garlic cloves, chopped
2 Tbsp grated pecorino Romano cheese
Freshly ground pepper, to taste

Put the haricots verts in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until crisp-tender, 3-4 minutes. Transfer to a medium bowl. Add oil and garlic; mix well. Sprinkle with cheese and pepper, and serve at once.

-- My TurnAround Program cookbook

Tip of the Week

If you're inspired by last week's topic to begin diligent journalling again, and you're STILL unhappy with your progress, bring your completed journal to a meeting for me to review. I'll spend some time looking at it to see if I can think of ideas or spots to work on. eTools users: if you're using the Plan Manager beta, there's a little print icon on the upper right hand side, next to the "Save This Day" button that will print out your completed journal. If you're using the original eTools tracker, the link is a little more obvious, and is just above the listing of what you've tracked that day.

Quote of the Week

"We were born with two ends - one to sit on and one to think with. Success depends on which one you use; heads you win, tails you lose."

Saturday, June 02, 2007

Newsletter, week of June 3rd

Last Week

When you stumble, don't let it get you down. Learn from it. Be ready for next time!

This Week

If you're not thrilled with the rate of your weight loss, this is the week for you. We'll discuss the many ways we can keep accurate tabs on ourselves.

WW Product of the Week

Electronic Food Scale with POINTS values database - one way to make sure you're eating the right amount is to weigh your food and your ingredients when you cook. This isn't just any old kitchen scale, though. It has a database of POINTS values, so that when you weigh your chicken or your pasta, you can find out its POINTS value without any calculation or consultation with the food list. This is one kitchen gadget that could make the diference!

Non-WW Product of the Week

Whenever we discuss the Good Health Guidelines, I hear a lot of grumbling about dairy. Two servings a day (or 3 for some of you) is tough to accomplish. Here's an idea: Fage Greek Style Yogurt. This yogurt is super rich and creamy, but there's a nonfat variety! I found some last night at Henry's, and Trader Joe's carries it as well. It's great plain, but drizzle in some honey and you'd swear you can see the Acropolis off in the distance. Dare I say...OPA?!?

Recipe of the Week

Mexican Polenta Pie
Serves 6
5 Points

15.5 oz can black beans, rinsed and drained
14.5 oz can diced tomatoes
10 oz box frozen corn kernels
1 zucchini, cut into 3/4 inch chunks
1 cup frozen shelled edamame
1 cup jarred chunky salsa
2 tsp chili powder
1 1/2 tsp ground cumin
16 oz tube prepared polenta, cut into 12 slices
1 cup shredded reduced-fat Mexican cheese blend

Preheat oven to 400, and spray a baking dish with nonstick spray.

Combine the first 8 ingredients (through the cumin) in a Dutch oven. Place over high heat and bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Transfer mix to the baking dish and spread evenly. Place the polenta slices on top, overlapping the slices if needed.

Bake until bubbly at the edges, about 25 minutes. Sprinkle with cheese and bake until the cheese melts, about 3 more minutes. Let stand 10 minutes before serving

--from our new From Pantry to Plate cookbook

Tip of the Week

Snacking will not make you fat. Only too many calories overall will do that. In fact, a 100 to 200 calorie snack eaten two to three hours before a meal can take the edge off your hunger and keep you from overeating. So view snacks as mini-meals. Have them fill in the voids left by what you didn't eat, or won't be eating, at mealtime. Think "snacks to fill the cracks."

Quote of the Week

"You can't get much done by starting tomorrow."