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