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