Newsletter, week of August 3rd

Last Week

Olympic athletes make it all look so effortless because they spend a lot of time practicing. You can practice good behavior in your head, and make it look effortless as well!

This Week

Staying on the Olympic theme, we'll talk about how to make your activity feel like games instead of something...less inspiring.

Kudos

This week we gave a five pound star to Amber, and a 15 pound star to Teresa. Great job, ladies!

WW Product of the Week

SALE - all of our 2 Points snacks are on sale! You can get your bars, pretzels and cheddar twists at a sale price of 2 for $8. One box is still $4.50. Stock up so you have some safe snacks when you need them.

Weekly Potpourri

You may have heard that some cities are starting to require nutrition information to be posted at some restaurants. In an article Marta found in The Wall Street Journal this week, there was a website mentioned that publishes nutrition information for many local restaurants. If you've ever heard of the book Healthy Dining in San Diego then you've heard of these guys. Here is their data. Get smart about your restaurant dining - it can be eye opening.

Recipe of the Week

Potato and Green Bean Salad
POINTS: 3 (for 1 cup serving)

24 oz potatoes, fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds
8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
6 Tbsp fat-free, reduced-sodium chicken broth
1/4 cup shallots, finely chopped
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp table salt
1/2 tsp black pepper, freshly ground
3 Tbsp olive oil, extra-virgin
3 Tbsp fresh tarragon, chopped
3 Tbsp dill, fresh, chopped
3 Tbsp chives, fresh, chopped

Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.

Meanwhile, to make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended; stir in tarragon, dill and chives.

Add potatoes and green beans to bowl; toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.

What's Hot at WW.com

Why on earth do we need to drink water? This article explores some of the myths about water, but also gives us a clue as to why it's part of the Good Health Guidelines.

Quote of the Week

"The first thing is to love your sport. Never do it to please someone else. It has to be yours." - Peggy Fleming