Wednesday, June 23, 2010

Roundup, week of June 27th

What Happened Last Week?

Estimation is the art of weight loss. SetPoints, using eTools on the go, taking visual cues and using Points values for similar foods are all ideas that can help you figure out how to count something. There's lots of information out there, so use it to your advantage!

Celebrations this week to out to Tasha and Virginia for 10 pounds, and to Lorna for 15 pounds. Marc got his Stay and Succeed Charm as well.

5K Charms!!! They're in at Clairemont and I gave a few out this morning. Hopefully on Monday we'll have some at Lemon Grove so we can finish celebrating our Walk-It Challenge achievements.

Thanks to this week's Monday meeting. We had a wonderful discussion about some of the pretty deep mental things that go on when we're losing weight and changing our lifestyles. At one point I just stood back and watched the conversation go back and forth across the room as you related to one another. Let me tell you, THAT is why I love this job! Nice work, everyone. That's why the meetings are so important.

So What's Coming Up?

Now that it's summertime you might find that your normal schedule has been disrupted. Does this mean your weight loss efforts get disrupted, too? If so, you need to check out a meeting this week and see how you can take these disruptions in stride. Vacations, summer break, they all are a normal part of life that we have to adapt to!

Special congratulations go out this week to Amber and Dan in the Wednesday meeting. This Saturday they will be tying the knot and then they're going to be having a FABULOUS time in Hawaii. Have fun you crazy kids!

Thought for the Week

The dictionary is the only place where success comes before work. Hard work is the price we must pay for success. You can accomplish anything if you're willing to pay the price. - Vince Lombardi

Weekly Recipe: Fruity Quinoa

Last summer, Mark Bittman of The New York Times fame posted a blog entry called something like "101 Essential Salads for the Season." I pretty much decided that I'd eat the heck out of about 85% of them.

The one I'm posting today was originally posted as follows:

"Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory."

Not much of an actual recipe, right? So I decided to build the recipe myself. I haven't made this live (plan to this weekend) so the proportions may need to be tweaked, but I think this is a pretty good start.

1 cup dry quinoa
3 apricots, sliced
1 cup cherries, pitted and sliced
1/4 cup pecans, chopped into small pieces
black pepper
1/4 cup (or to taste) lemon juice

Cook the quinoa per package instructions.

Toss the cooked quinoa with the rest of the ingredients. The specific amount of lemon juice and black pepper will be to taste.

Divide this recipe into 5 servings and you'll get: 206 calories, 6.7g fat, 3.9g fiber, 5.9g protein

Thursday, June 17, 2010

Roundup, week of June 20th

What Happened Last Week?

Tracking, tracking, tracking! Whether it's building recipes to figure out their Points value, or just logging in what you eat, awareness is key to your success. Are you making a point of tracking everything (or something new) this week?

Celebrations go out this week to Pam for a first 5 pound star, Keith and Bethanie both received their 15 pound stars, and Erika celebrated 20 pounds lost. Virginia and Keith reached their 5% targets and became stars on our celebration wall. Excellent work everyone!

So What's Coming Up?

Tracking Points is important, but first we have to figure them out. Sometimes it's simple, like when we have a set portion size and full nutrition information. But what happens when we don't? We'll look at the art of estimation this week and give you tips on how to do it and get "close enough" when you can't get it exactly right.

Thought for the Week

Determination gives you the resolve to keep going in spite of the roadblocks that lay before you. - Denis Waitley

Hey, Where's the Recipe This Week?

I didn't find any new recipes that rocked my world this week, and didn't feel like posting something I randomly picked from my cookbook collection. I have a few things I need to run through the recipe builder that I might share in the coming weeks, so don't worry, I'm not giving up! If you have a recipe you love and are willing to share it, please email me or send me a message on Facebook. Ideally you'll have nutrition information with it so I can verify accuracy before I post.

Wednesday, June 09, 2010

Roundup, week of June 13th

What Happened Last Week?

Hunger - you want to avoid it whenever possible. Learning when your hungriest times are can help you deal with it. Eating Filling Foods can keep it from happening! And remember, when you're actually hungry, IT IS OKAY TO EAT.

We had some great celebrations this week: 5 pound stars for Courtney and Kyle, a 30 pound star AND a 10% keychain for Emily, and Marc reached 35 pounds lost.

These folks have a great head start on the Succeed All Summer contest. Attend 11 out of 14 meetings this summer, and you are eligible to win a prize! If you didn't get your little slip at this week's meeting, you'd better get one next week! Time's running out to qualify....

So What's Coming Up?

At the beginning of the year, we introduced some basic tools for success, and one of them was tracking. You might know the basics, but we'll be discussing Graduate Level Tracking this week that might help push your success into high gear!

MONDAY LEMON GROVE FOLKS: I mentioned this in the meeting, but I'll put it out here, too. Planning ahead, Monday July 5th is NOT a Weight Watchers holiday. So even if you have the day off, I will not. Our meeting will be held as usual, so please keep it on your calendar! Maybe I'll wear shorts....

Thought for the Week

Success doesn't come to you. You go to it. - Marva Collins

Weekly Recipe: Whole-Wheat Spaghetti with Sun-Dried Tomatoes & Pine Nuts

The recipe title is a mouthful, and I'm hoping the result will be too! I've been digging into vegetarian recipes lately, not because I'm becoming one, just because that's what's appealing to me, so sorry meat-eaters, no meat in this one! Though you could certainly toss in some grilled chicken breast if you wanted....

Whole-Wheat Spaghetti with Sun-Dried Tomatoes & Pine Nuts
Serves 4

8 oz dry whole-wheat spaghetti
1 cup low-sodium vegetable broth
2 Tbsp fresh lemon juice
3/4 cup sun-dried tomatoes (not packed in oil)
1 Tbsp lemon zest
1/4 tsp sea salt
1/4 to 1/2 tsp crushed red pepper flakes
4 sprigs fresh parsley, chopped (1 Tbsp)
1 Tbsp unsalted pine nuts, toasted

Cook pasta according to package directions; drain and set aside.

In a small saucepan, combine broth, lemon juice and tomatoes. Bring to a boil over high heat and cook for 5 minutes. Reduce heat to low and simmer for 5 more minutes or until mixture reduces to 3/4 cup.

In a large bowl, combine spaghetti, broth mixture, lemon zest, salt and pepper flakes, tossing well. Top with parsley and pine nuts; serve immediately.

Per 1 cup serving: 264 calories, 6g fat, 9g fiber, 11g protein, 384mg sodium

Wednesday, June 02, 2010

Roundup, week of June 6th

What Happened Last Week?

The math of weight loss is simple. But the mental part of it is not. But with our program of Filling Foods and Good Health Guidelines, you can fill up and be healthy, which is going to help you on the "eat less" part of the equation.

Monday was a holiday, so we didn't get to meet and celebrate our successes. Be there this week - I will! Wednesday we celebrated a first five pound star for Maureen.

So What's Coming Up?

When hunger comes calling, do you answer the phone? When you get hungry it's important to be able to make the right food choices. We'll discuss strategies for staying on top of hunger.

Beginning this week, we've got several of our items on sale:

One Point Mini Bars - $5 instead of $7.50
Oatmeal - $5 instead of $6
Smoothies - $5 instead of $7.50
Weight Watchers Magazine - $3.50 instead of $4.00

Sale prices are good through June 26. Stock up and save!

Thought for the Week

The future is not some place we are going to but one we are creating. The paths to it are not found but made. - John Schaar

Weekly Recipe: No-Cook Raspberry Sauce

Since we talked about angel food cake this morning, I think this might be appropriate. Drizzle this sauce over the angel food cake and you've got a nice easy dessert!

No-Cook Raspberry Sauce
Serves 8

2 cups fresh or thawed frozen raspberries
1/2 cup confectioners' sugar
1 Tbsp lemon juice
1 tsp orange-flavored liqueur, such as Grand Marnier (optional)

Puree all ingredients in food processor until smooth. Push puree through a strainer; discard seeds. Cover and refrigerate up to 1 week.

Per serving (2 Tbsp): 46 cal, 0g fat, 1g fiber