Tag Archives: weight watchers

Inching Closer

First things first.

Wendie Plan? Not so much for me. Basically eating up the majority of my weekly points the first part of the week has never worked for me, because I can’t live off the very little of the remainder during the second half of the week. So after a week of eating and counting tons the first half of the week and “intuitively eating” for the second half (because there wasn’t enough points left to really sustain me, so I decided to just listen to my body’s signals and feed it nutritious food when I got hungry), I gave up on that idea. However, the next week (last week) wasn’t much different because I had special events (and an out-of-the-bleu blue, trance-induced frying episode) the first half of the week and practically nothing leftover for Sunday and Monday.

But that’s a-okay, because…

I lost 1.4 lbs this week and now find myself in the 130’s!! I’m just OUNCES away from my Weight Watchers goal!! It’s pretty exciting!

Okay, I have some goals this week. First of all, I am going to experiment with photographing everything I eat and posting them on here every day. A day in the “life of [michelle’s] pi[e-hole]” if you will. I want to get more involved in my blog and share more about my daily eating habits, but I’m not sure how much time it’s going to consume since I’m already a full-time office worker and a full-time wife. But we’ll certainly see!

Starting….. NOW!

Breakfast was fantastic! I always look forward to reaching the bottom scrapings of my nut butter jars so I can do THIS!

Overnight Oats in a Jar!

In this mix…

  • 1/3 cup old fashioned oats
  • 1/3 cup plain Greek yogurt (I use Oikos)
  • 1/3 cup 1% milk
  • 1 average (4 oz) banana, chopped up
  • ~2 tsp of Dark Chocolate Dreams scrapings
  • ~1 tsp of some almond granola stuff I’ve had in my pantry for ages. The stuff expired years ago, but it’s apparently still good!

And with a side glass of no-sugar-added cranberry juice blend. I don’t typically drink juice, and certainly not cranberry juice, but I’ve heard that it helps… well… certain discomforts. And we’ll leave it at that. This a food blog and I’m eating!

I packed some dates for my morning snack.

I knew better. I knew that it’d do nothing for mid-morning hunger. But did I listen? Noooo. By 11:00 I was STARVING.

So I was all about volume come lunchtime.

Ain’t it pretty?!?

  • A bunch of romaine and arugula as a base
  • 1 oz of bell pepper
  • 1 oz of avocado, sliced
  • 1 slice uncured bacon, crumbled
  • 1 medium-boiled egg
  • a grating of parmesan
  • drizzling of lime juice

And the mini-sandwich was a slice of Ezekiel 4:9 Low Sodium bread with some fig preserves and 1/2 oz of Organic Valley Extra Sharp Raw Cheddar. Yum!

And two glasses of cranberry juice….

I finally got something right with my afternoon snack.

I’ve been on the search for a good all-natural pudding cup. This one is all-natural and has a bunch of good stats, but the texture is more gelatinous than creamy. And frankly, Jello Sugar Free Dark Chocolate scores much better in the “chocolate-y decadence” flavor category. So the search continues…

(Oh, and insert 6 oz of Dr Pepper in here, because I poured myself a small cup at work, but obviously didn’t photograph it. Oops!)

After Zumba I wasn’t all that hungry, but when I finally did eat, it was leftover Chicken Tortilla Soup from several nights ago. Topped it with some sliced up asadero cheese and a few tortilla strips I fried up last Wednesday.

I’m not going to share the recipe for it yet because, while it was good, it could really be improved upon. I’ll share the recipe when I tweak it a bit. 🙂

So there you have it! Day one of my one-week food-journal-blogging challenge. Stay tuned for more interesting eats!

New Milestones Reached

This past weekend I decided that I needed to buy shorts.

I haven’t worn shorts since middle school. This is partially because I never found any that fit me right/looked good on me. Partially because every summer event that I went to growing up required a certain length to shorts, and such length could not be found. Partially because I’ve been self-conscious of my knees and thighs.

Now that I’m an adult and have lost around 40 lbs, I’ve become considerably less self-conscious about my wrinkly, wide-set, and strong knees and stocky, muscular thighs. In fact, I’m sort of proud of them.

So I went out and bought my first pair of shorts….

… in a size 9.

YES! I hit single-digits!… BARELY!

I tried on several different styles among various different brands, and I’m certainly not a single-digit across the board (as can be expected), but I was able to squeeze into more than a few 8s and 9s. And I do mean squeeze. I’m not a “comfortable” single-digit size, but a little snug is okay when I’m confident the numbers are only going down. I consider my milestone reached, since I did buy the shorts, and I do wear them with no discomfort.

So I could say that I met two goals this weekend: 1) Get over my self-consciousness and wear shorts for the first time since middle school… 2) … in a size I haven’t worn since middle school.

Starting Weight: 176.8
Current Weight: 142.4

Lost this week: 1.4 lbs

Total Lost!: 34.4! (not including the four I lost on my own before Weight Watchers!)

Left Until Goal: 3.6 lbs!!

Sweating it Off

Quick post before work, but I figured I hadn’t done a weight progress update in a while…

Starting Weight: 176.8
Current Weight: 143.8

Lost this week: 4.6 lbs (mostly water weight, mind you)

Total Lost!: 33! (not including the four I lost on my own before Weight Watchers!)

Left Until Goal: 5 lbs!!

That’s right. I’m within half a pound of where I was before my adventures to the Metroplex, so I believe I did well this week. And I’m not looking bloated anymore, so that’s definitely great!

Spinning class took a lot of out me yesterday in the form of sweat! I’d never been to a spinning class and will still partially unaware of what it was. I got to the YMCA last night in time to change clothes and try recklessly to find the Spin room. I had to go through a maze to find it, but I got there just in time to claim the second-to-last bike. It was hot. It was stuffy. The air was wholly impregnated with the stench of sweat. And the lint off my brown t-shirt fluoresced under the black light!

It was a hard workout, but mostly because of the condition of the room. I sweat more in that one hour than I did in Honduras in the middle of June in 115 degree weather with 80% humidity. Intense, man. Intense.

Will I do it again? Maybe, maybe not. I’m not in love with it like I am with Zumba, but it could be a fun option for a workout if I really feel like doing something different from my usual.

Mexican Black Bean Lasagna

I conjured this up last night and oooooohhh myyyyy gossssh. It’s good. High in sodium for a single dish, but like anything else, everything in moderation, right?

  • 1 cup chopped onions
  • 4 large cloves of garlic
  • 1/2 cup chopped bell pepper
  • 1/2 cup frozen corn kernels
  • ~4 cups spinach leaves, roughly torn
  • 1 cup black beans, DRAINED AND RINSED
  • 1 tbsp dried (Mexican!) oregano
  • 6 oz whole wheat ready-to-use lasagna noodles (or tortillas. I had both, but chose to use the last of my lasagna noodles, which definitely made it lean more toward lasagna in flavor. I’m sure the tortillas would make it taste more like enchiladas)
  • 2 cups prepared enchilada sauce
  • 2 cups reduced fat Mexican-style cheese blend

Preheat oven to 350 degrees.

In a medium-large nonstick pan set over medium heat, sweat onions and garlic until mostly translucent. Sprinkle with salt if needed to draw out moisture. Then add corn, bell peppers, black beans, spinach leaves, and oregano. Saute until everything is heated through.

In a medium casserole dish, spoon a few tablespoons of the enchilada sauce into the bottom just to cover the bottom. Layer like so:

1. 1/3 of noodles
2. 1/3 of remaining sauce
3. 1/3 of veggies mixture
4. 1/3 of cheese
5. 1/3 of noodles
6. 1/3 of sauce
7. 1/3 of veggies
8. 1/3 of cheese
9. 1/3 of noodles
10. 1/3 of sauce
11. 1/3 of veggies
12. 1/3 of cheese

Cover and place in oven for approximately 30-40 minutes, or until pasta is cooked through and cheese and sauce are bubbly.

Serves 4-6

(Nutrition based on recipe divided four ways)

10 WW points/463 calories, 15 grams fat, 1077 mg sodium, 56 grams carbohydrates, 11 grams fiber, 3 grams sugar, 23 grams protein