Meal Ideas

On the Weight Watchers Menu This Week 9/22 - 9/28

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I missed last week with our back to back trips and had internet issues this weekend so I am a bit late getting this up for you this week. 20120922-IMG_1755

This week we added a lunch box to our Bountiful Basketwhich came apples, pears, peaches and grapes. Saving a little extra at the grocery store this week on fruit.

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Our regular basket came with lots of sweet potatoes, cucumbers, celery and more apples, bananas and pears. We missed getting a basket the past 2 weeks and it was fun to look for some new foods to make.

Breakfast

Saturday & Weekdays

  • Chobani Greek yogurt, 1 container – 3 PPV
  • Kashi Go Lean cereal, 1/2 cup – 2 PPV
  • Blueberries, 1 cup – 0 PPV

Sunday

  • Melt Away Banana Pancakes, 1 PPV each (I had 5 which ends up at 7 PPV)
  • Topped with 6 chopped strawberries sprinkled and mashed with 1 tsp Splenda
  • Bacon, 2 slices, 3 PPV

Lunches

Weekdays –

  • Spring Mix salad greens, 2 cups – 0 PPV
  • Roasted chicken, 3 ounces – 3 PPV
  • Raspberries, 1/2 cup – 0 PPV
  • Grape tomatoes, 1/2 cup – 0 PPV
  • Cucumber, 1/4 – 0 PPV
  • Crumbled goat cheese, 3/4 ounces – 2 PPV
  • Marie’s Raspberry Vinaigrette, 2 Tablespoons – 1 PPV
  • Apple or Pear , 0

Saturday –

  • Whole wheat tortilla
  • Rotisserie shredded chicken, 2 ounces – 2 PPV
  • Sprinkle of low-fat cheese, 1/2 ounce, 1 PPV
  • chopped tomato, 0 PPV
  • Sliced tomatoes with torn basil sprinkled with salt - 0 PPV
  • Shredded parmesan cheese, 1/2 ounce – 1 PPV

 

Sunday

Dinners

Saturday

  • Shrimp Tacos with Cilantro Lime Sour Cream– Skip frying and warm the tortillas in the microwave. Cut the oil in the marinade to 1 tsp. Use 1 ounce of avocado per taco. Swap Greek yogurt for the sour cream.  8 PPV per serving (as modified)
  • Avocado and Shrimp Salad – I will be substituting shrimp for the crab in this recipe – 6 PPV

Sunday

  • Cheesy burger, 3 ounces cooked ground beef with 1 Tbsp. bleu cheese – 4 PPV
  • Sautéed mushrooms & onions with 1 tsp. olive oil and 1 tsp. light butter, – 1 PPV
  • Collard Green Chips – use olive oil spray instead of oil and sprinkle with sea salt, garlic powder and 2 Tbsp. parmesan cheese – (2 servings) -  1 PPV per serving

Monday – Thursday

  • Sweet Potato Vegetarian Chili– To make 8 servings we will be using 1 1/2 pounds of sweet potatoes, 2 14-ounce cans of black beans, 2 red peppers, 2 onions, 42 ounces of diced tomatoes, 4 diced carrots, all spices 1 1/2 times the recipe amount and recuce the oil to 1 Tbsp. We are also substituting non-fat Greek yogurt for the sour cream in the topping. – 8 PPV per serving
  • Tomato, cucumber salad with 1 teaspoon olive oil & balsamic vinegar – 1 PPV

Friday

  • Pumpkin Flatbread Pizza – I promise to share this recipe – total comfort food at a PPV friendly value

Snacks

  • Fruit or cut up veggies – 0 PPV
  • Celery with Light Laughing Cow Cheese Spread – 1 PPV
  • Weight Watchers String Cheese – 1 PPV
  • Fiber One 90 Bars – 2 PPV
  • 100 Calorie Brown Paper Bag Popcorn– 2 PPV
  • Skinny Cow Ice Cream or Bars – 2 to 4 PPV

Want some other ideas this week? Check out the recipes I have been pinning this week on  my Healthy Eats Pinterest Board.

On the Weight Watchers Menu This Week 9/8 - 9/14

I have been trying to get this post up for a couple of days now. This week is not too exciting  as we are having lots of leftovers througought the week as we get ready for Mike and I to be on back to back trips. So we skipped our Bountiful Basket this week and kept things easy with a crock pot meal.

Breakfast

  • Saturday & Weekdays – Greek yogurt, Kashi Go Lean cereal with blueberries
  • Sunday – egg and egg whites with mushrooms and peppers, toast with Laughing Cow spread and bacon

Lunches

  • Weekdays – Bean burrito (whole wheat tortilla, non fat refried beans, low fat cheese and tomato), fruit
  • Saturday – Garlic Herb Goat Cheese Pizza - I used a Flatout wrap instead of a tortilla, Laughing Cow sun dried tomato and basil mozzarella wedges and I skipped the fresh basil, because I didn't have it.
  • Sunday - Leftover BJ's Brewery Vegetarian Pizza (1/2 of a mini pizza - 7 WW Points Plus)

Dinners

Saturday - Family night out BJ's Brewery Vegetarian Pizza (1/2 of a mini pizza - 7 WW Points Plus), chicken noodle soup (2 WW points plus) and 6 tortilla chips with salsa (2 WW Points Plus) **

Sunday – A normal weekend dinner for us

Monday – Thursday

  • Chicken Chili in the crockpot - I'll get the recipe up for this tomorrow. It is 6 points for 1 cup and very filling and perfect for fall.

Friday - I'm in Dallas and Mike is on his own for the night

Snacks

  • Fruit or veggies
  • Pumpkin Smoothie - I have been pinning lots of pumpkin recipes lately. You
  • Weight Watchers String Cheese
  • Fiber One Bars
  • Popcorn
  • Skinny Cow Ice Cream or Bars

Want some other ideas this week? Check out the recipes I have been pinning this week on  my Healthy Eats Pinterest Board. I have lots of recent pumpkin recipe pins. Now I need to stock up on some pumpkin.

 

** The points I calculated for BJ's Brewhouse were based on the calorie information I received from BJ's for their California restaurants. They do not provide all of the information,  I found comparable pizza and soup  with similar calorie counts at other restaurants and used that to estimate the points. I usually don't use all my weekly and activity points in a week, so I know if I am off a couple of points I have a cushion.

On The Weight Watchers Menu This Week 9/1/2012 - 9/7/2012

20120901-IMG_1707 Breakfast

  • Saturday & Weekdays – Greek yogurt, Kashi Go Lean cereal with blueberries
  • Sunday – egg and egg whites with mushrooms and peppers, toast with Laughing Cow spread and bacon
  • Monday – Melt Away Banana Pancakes

Lunches

Dinners

Saturday

  • Cheesy burgers with sautéed mushrooms & onions (no bun)
  • Baked Chipotle Sweet Potato Frieswith light ranch dip (light sour cream and ranch dip mix)
  • Grilled Corn on the Cob

Sunday – Another repeat from last week it was so good we are making it for friends

Monday – Thursday

  • Almost Fried Chicken
  • Slim Potato Casserole
  • Escarole Green Salad with Homemade Vinaigrette (2 servings – 1 tsp. olive oil, 2 tbsp. balsamic vinegar, 1 tsp. honey, 1 tsp. Dijon mustard, fresh ground black pepper – 1 Weight Watchers Points Plus per serving)

Friday

  • Buffalo Chicken Flatbread Pizza (substituting Flat Out Light flatbreads for pizza dough) – We made this last Friday night and it was my favorite pizza we have made since we started lightening up our pizzas. I adjusted the amounts and will post the way I made it later this week.

Snacks

  • Fruit or veggies
  • Weight Watchers String Cheese
  • Fiber One Bars
  • Popcorn
  • Skinny Cow Ice Cream or Bars

On The Weight Watchers Menu This Week 8/25 - 8/31

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20120825-IMG_1692 More brussels sprouts and cauliflower to get creative with with our Bountiful Basket this week which also included 6 Anaheim peppers and 6 onions. We still have tomatoes left from last weeks 20 lb. box to finish up too.

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We also got a fajita pack add on (3 green and 3 red peppers, 2 onion, garlic, dried Anaheim and adobe chili peppers)

Mike has a cold again (less than 2 weeks after getting over the last one) and after lots of cooking last week, we are keeping this week easy with a few nights of leftovers.

Breakfast

  • Monday – Saturday - Greek yogurt, Kashi Go Lean cereal with blueberries
  • Sunday – egg and egg whites with mushrooms and peppers, toast with Laughing Cow spread and bacon

Lunches

Dinners

Saturday

Sunday

Monday & Tuesday

  • Leftover Hard Rock Café Shrimp Fajitas (recipe linked above)

Wednesday & Thursday

Friday

Snacks

  • Fruit or veggies
  • Weight Watchers String Cheese
  • Fiber One Bars
  • Popcorn
  • Skinny Cow Ice Cream or Bars

Losing Weight and Getting Fit Is Possible

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As I was leaving the gym last Thursday night I realized that I belong there. For so long the thought of going to the gym was more than I could deal with, so I didn’t. We had a family membership at the local rec center for close to 2 years before I ever stepped foot in there. I went once did 30 minutes on the treadmill, left and never went back.

A month ago I decided I needed to add strength training to my workouts. It was time to add to the walking I was doing for exercise. I was having knee pain when I tried to run so I knew I couldn’t do that quite yet. I decided it was time to venture out to a gym again. I also decided I was going to give working out with a personal trainer another chance, someday I will have to write about why that was a big hurdle for me to overcome. I am very glad I did.

My trainer, Michelle is awesome at kicking my butt. For my part, I will not allow myself to complain or whine about doing anything she makes me do during a workout. I give everything I have to finish a set even when I start to feel like it is not possible. I just dig deep and keep going.

The workout we did last Thursday was hard. She wanted me to keep going until I couldn’t do any more reps. I have programmed myself to keep going until she tells me to stop, so it was hard for me to stop on my own. By the time we got to the end and she wanted me to try to do a plank, something I have never been able to do in the past I did not want to fail.

She showed me how to modify the move and told me to try. I visualized myself doing it and not immediately falling down. And you know what? I did it, not for long, but I did it.

The past week has been full of reflection of my efforts at losing weight and getting fit since I hit my highest weight last August. I had a good start last year but stumbled. As I look at then and now I see a lot of differences in where my head is at now versus a year ago.

THEN:

It was one year ago this month when I thought I really had had enough. It was the week I started on the Dr. Oz 14-day Diet, which I followed diligently for 2 1/2 months and lost 25 pounds by the end of October. I felt good but when life started to get in the way it became harder to follow and my commitment waned. Little by little I got off track and by the holiday’s hit the program had been abandoned. I managed to keep off 20 of it through the end of the year.

I wasn’t exercising regularly during that time. I was still recovering from foot surgery and the only exercise I was getting was at physical therapy. I was okayed only to ride the stationary bike or swim, which did not appeal to me at all. I wanted to walk, and I did not want to get up early.

When I was okayed to walk again, I never pushed that hard when I did actually get out the door. I would walk 1.5 miles in about 35 minutes, and never tried to get any faster.

As the new year started I had lots of starts and stops of getting back on track, but I couldn’t make anything stick. By the time June 2012 rolled around and I rejoined Weight Watchers I had gained back 15.5 pounds of the 25 I had lost.

NOW:

Since joining Weight Watchers in June staying on plan has really become just part of what I do. Making better choices just happens now. I don’t eat anything without tracking it, and usually I have most of what I am going to eat in a day planned ahead of time.

Most of my meals every day are filled with fruit, vegetables, good proteins, and whole grain. I avoid a lot of simple carbs because they are high in points and not as filling.

But, I don’t eat “perfectly healthy” every day or every meal. I drink alcohol and eat ice cream on most days. Those are the things I choose to have. I enjoy them, every bite, every sip.

I bring my lunch. I eat take out less often. I don’t randomly eat the food that may sit outside of my office some days. I pass on the bagels someone brought in because it’s Friday. I skip the birthday cake from Costco. It’s not that I can’t have any of these things, I just can’t have all of them and lose weight. Usually now I really don’t want them. In the past I would mindlessly grab them, because they were there.

I no longer eat high calorie (point) foods without really thinking about whether I really want them. That is really all it is. I stop and think, before I grab and eat. Being mindful of what I put in my mouth helps me make better food choices.

When I go out to a restaurant, I look at the menu before I go. I have changed the restaurant we are going to before because it just isn’t worth the effort to make a good choice there. I find plenty of delicious things to eat at restaurants that allow me to stay on plan.

Exercise is no longer a matter of “if I have time”, it is part of my day almost every day of the week. I don’t look for excuses not to go, I look for ways to get it done. There were a few days I didn’t plan my day well enough and missed working out; I was disappointed in my poor planning and made sure it didn’t happen again the next day.

The other thing about exercising now is I don’t just go through the motions. I use everything I have and push as hard as I can during whatever amount of time I have that day.

I have a busy life, just like most people that work full time and have little kids. All of these things didn’t happen overnight. It really didn’t take that long to make these changes. I made little changes everyday and stuck to them. And I continue to do that everyday.

I made planning and tracking my food a priority.

I made time for exercise non-negotiable.

I invested money into joining a gym and hiring a personal trainer. It wasn’t money I had sitting around, I made a choice to invest in my health rather than buying scrapbooking supplies, eating dinners out or decorating my house. All things the money probably would have been used for in the past. In the long run it will be cheaper than doctors visits and medications for obesity related health issues and diseases.

I have found every reason and excuse in my past to not make this happen. I was always too busy with work, kids, life. If I can do it anyone can. I’m just saying we all make choices of how we use our time and how we schedule our lives. If you want to find the time you will. Sometimes we aren’t ready. I believe I am ready now.

The biggest difference now is my mental approach to getting healthy. I now really believe that I can lose weight. I believe that I can become athletic. I have already seen a change in my strength and endurance in just a couple of months.

I want to run a 5K, do a triathlon, hike some local trails, and lots of other things that I never dreamed of doing before. I can see myself achieving these things, and when I am pushing through something hard at the gym I picture myself crossing a finish line with that rectangle number on my chest.

I know I can do it. I know I will do it.

And so can you.

On the Menu This Week 8/18-8/24

20120818-IMG_1645 This week the vegetable gods were challenging me, Brussels sprouts, cauliflower and 4 bunches radishes. Yikes! What is a girl to do?

Hit Pinterest and Google in search of recipes of course. It will definitely be a week of new things, but we will keep it easy with a few leftover nights. Sunday will be cooking and freezing day, but that will make for an easier week.

Breakfast

  • Saturday & Weekdays - Greek yogurt, Kashi GoLean, blueberries
  • Sunday breakfast – egg/egg white mix, bacon, hash browns, toast

Lunches

  • Weekdays - Quinoa with black bean, corn and tomato salad
  • Saturday - Smart Ones frozen meal and fruit
  • Sunday – Smoothie

Dinners

Saturday

Sunday & Monday

Tuesday – Thursday

Friday

  • Flatbread Pizza Surprise (I don’t know what kind we are making yet)

Snacks

  • Fruit (fruit salad, peaches, nectarines, berries)
  • Smoothies
  • Grape Tomatoes
  • Radish Chips- spicy
  • Cinnamon Sugar Radish Chips– sweet
  • Popcorn
  • 2 Point Devil’s Food Cupcakes (2 ingredients – cake mix and 1 cup Greek yogurt)
  • Skinny Cow Ice Cream Banana Split

Weekly Menu 8/11 - 8/17

I went a little crazy at the Skinnytaste blog this week. I kept finding things that would work great with the veggies and guacamole pack we got this week from our Bountiful Basket.

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This week’s fruit & veggie basket included: 2 bunches romaine lettuce, kale, cantaloupe, 2 bags cherries, 2 green bell peppers, broccoli, package of mushrooms, cucumber, 2 large tomatoes, 8 peaches,  a bunch of bananas and 2 mangos.

The guacamole pack add-on came with: 5 avocados, cilantro, green onion, 6 limes, garlic, 2 onions, 4 jalapenos, and 3 dried ancho chili peppers.

I rounded out the produce baskets at the grocery store with: bananas, cilantro, grapes, 4 plums, green bell pepper

And from Costco: grape tomatoes, strawberries, blueberries, raspberries, and blackberries

We still had left from last week’s basket and store trip: cucumber, cabbage, carrots, cherries, grape tomatoes, cantaloupe, 3 mangos, 3 plums, 2 peaches, onion, berries, bananas and red potatoes.

The fruit and veggies we get from Bountiful Baskets tends to be much fresher than the grocery store and will usually last close to 2 weeks, giving us the opportunity to use most of it up. I actually end up throwing out very little each week. I plan the week’s meals and snacks around the produce we have.

Most of the fruit left from last week will get chopped up for a fruit salad. The bananas will be cut into slices and frozen for smoothies or banana ice cream, the rest will be used in this week’s meals or for snacks.

This week was a little more of a challenge with figuring out how to use up 5 avocados. I love them, but they can get high in points very quickly, so I wanted to even them out over the week but use them before they go bad.

Breakfasts

Lunches

Dinners

Saturday

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

  • TBD - Date night for our anniversary

Desserts/Snacks

  • Cherry Lime Sherbet– substituting cherries for strawberries from recipe
  • Brown bag popcorn
  • Banana ice cream
  • Skinny Cow ice cream banana splits
  • Fruit, grape tomatoes, or carrots
  • Smoothies

Weekly Menu - August 4th to 10th

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20120630-IMG_1411 Breakfasts

  • Sunday – eggs, hash browns, bacon and toast
  • Monday – Saturday – Greek yogurt with Kashi Go Lean cereal and berries (5 Points +)

Lunches

  • Weekends – Sandwich wraps and fruit
  • Weekdays – Smart Ones frozen meal, grape tomatoes, grapes and peach (7 Points +)

Dinners

Saturday

  • Carrabba’s take-out

Sunday

Monday

  • Fish Taco Salad (my new recipe) with Guacamole dressing (modified this recipe using guacamole in place of avocado and spices; plus onion, milk, lime juice – dressing still 2 Points +)

Tuesday

  • Fish Taco Salad (my new recipe) with  Guacamole dressing (modified this recipe using guacamole in place of avocado and spices; plus onion, milk, lime juice – dressing still 2 Points +)

Wednesday

Thursday

Friday

  • BBQ Chicken Flatbread Pizzas (my new recipe)

Snacks and Desserts

  • Strawberries, blackberries and raspberries (0 Points +)
  • Carrots and dip (light sour cream with ranch mix) (1 Points +)
  • Fiber One 90 bars or brownies (2 Points +)
  • Weight Watchers string cheese (1 Points +)
  • Popcorn (3 Points +)
  • Skinny Cow ice cream with banana and light Hershey’s syrup (5 Points +)
  • Light wheat toast spread with Laughing Cow light cheese wedge (2 Points +)

10 Things I Learned After 30 Days of Exercise and Our Menu Plan This Week

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I stayed up late last night and didn’t want to get up early this morning. I knew that I would regret it and make myself do something later in the day. With yesterday’s storm it is hot and icky out, so out I went on a 75 minute walk.

Along the way I realized that I was at day 30 in my exercise program.

I MADE IT!

30 days ago I went on my first walk after setting an initial exercise goal that was based on a suggestion from Mike to walk 30 minutes a day, 6 days a week for 30 days.

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What started off as a goal to walk 6 days a week for 30 minutes a day (equated to roughly 24 exercise days in a 30 day period) ended up being a huge transformation in my weight loss journey.

I did so much more than my initial goal. I walked (and ran a little) every single day of the last 30 days and averaged almost 50 minutes a day.

Who’s that girl????

I can’t believe she’s me!

Here are 10 things that I have learned about myself these past 30 days:

  1. I look forward to getting out and moving everyday (even on the days when I am thinking that staying in bed sounds better). One day I did not get up, I thought about it all day long. It bugged me so much I walked when I got home that night even though it was 100 degrees.
  2. I don’t just want to earn activity points so I can eat more. I haven’t even eaten any of my activity points. At this point in my weight loss and with as much as I have to lose, I don’t really need to eat the activity points. I have enough points to keep me satisfied.
  3. I don’t just want to be thin. I want to be strong and dare I say it? Athletic.
  4. I want to improve my pace and I focus on it almost everyday. Even though the road feels long  right now, I take the baby steps as victories.
  5. I have experienced the result of something I ate or drink affecting my performance the following morning. I never paid attention to this before. It has made me drink a lot less alcohol, watch high sodium meals and eat less junk.
  6. I know that exercise must be a top priority in my life, for the rest of my life. If I want to make the most of the rest of my life this is now a non-negotiable.
  7. I want to run a 5K and I have signed up for one.
  8. I want to run a half marathon (and who knows maybe even a full).
  9. I want to do a triathlon.
  10. I am not too busy to exercise. If I am committed to myself there is always time. It takes discipline to get to bed at night at a time that will make me pull myself out of bed in the morning. But, that is really the only best time to exercise for me to be consistent. If I am serious about losing weight (and I am) this is something I must make time for even if I have to ask for help with something to fit it in.

I am pretty proud of myself. I have never achieved any exercise related goal that I have set for myself in the past.

My next exercise goal is to incorporate strength training into my routine. I think I have finally figured out a plan and will start focusing on that this coming week. For me to be able to run, strength training will be very important. With the extra weight I am carrying right now, I can feel stress on my knees and hips when I run. In addition to dropping weight, I need to strengthen my body so it can handle the added stress running creates.

Transitioning from exercise now I am on to food. I thought I would start sharing our meal plan for the week.

On weekdays I keep breakfast, lunch and snacks pretty much the same for the week. It makes packing my food for work easier and I always have a good idea where I stand with points for the day that way.

We try to only cook once or twice Monday – Thursday and really try to keep it balanced between trying new things and eating our normal staples to keep it easy.

I shared links for recipes from other sites, and some meals are our own recipes. I will try to post some of those throughout the week.

BREAKFASTS

Sunday
Cheesy Scrambled Eggs
Simply Potatoes Southwestern Hash Browns
Bacon
Wheat Toast
Orange Juice Spritzer
Monday
Breakfast date at Good Egg with Mike after dropping off the kids
Tuesday – Friday
Berry Yogurt Granola Crunch

LUNCHES

Sunday
Sourdough bread w/ Laughing Cow Lite Cheese Wedge
Monday – Friday
Smart Ones or Lean Cuisine Frozen Meal
Small Plum
Medium Peach
Grape Tomatoes

MID-DAY SNACK CHOICES

Hard boiled egg and fruit
Carrots with ranch flavored whipped cream dip
Weight Watchers string cheese and fruit
Light Wheat Toast with Laughing Cow Lite Cheese Wedge

DINNERS

Sunday
Grilled Cheesy Burgers with sautéed onions/mushrooms
Kale Chips
Grilled Corn on Cob
Monday
Grilled Salmon
Bacon Mashed Potatoes
Grilled Eggplant and Squash
Tuesday
Grilled Salmon
Bacon Mashed Potatoes
Grilled Corn on Cob
Salad w/ Honey Balsamic Vinaigrette
Wednesday
Crock Pot Beer Chicken
Brown Rice
Cheesy Broccoli
Salad w/ Honey Balsamic Vinaigrette
Thursday
Crock Pot Beer Chicken
Brown Rice
Cheesy Broccoli
Salad w/ Honey Balsamic Vinaigrette
Friday
Mexican Pita Pizza

DESSERT CHOICES

Cherry Lime Sherbet
Banana Pumpkin Smoothie
Skinny Cow Low Fat Ice Cream or Bars

I’ll be posting last week’s weigh-in results shortly.

Sunday 7/8/12–Road to Walking and Weight Watcher Friendly Butcher Cut Burgers with Garlic Herb Oven Fries

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While on vacation these past few days I have taken advantage of the early morning time and done a few longer walks.  I try to get out early since it has been in the mid-80’s when I leave the house. It heats up fast in the desert and the morning sun is just as tough on you as later in the day. Saturday I went a longer way to and from the canal and walked north, that added distance made my longest distance since I started clocking in at 4.44 miles.

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Saturday afternoon on my way back from the grocery store I drove by the canal south of us to see if it was paved. It looked like it was, so I headed that way on Sunday morning. Resulting in my longest and furthest walk at 5.57 miles.

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Along the canal going south there were goats...

And golfers....

I was pretty tired when I got back. It was in the upper 80’s during my walk; it was cloudy, but that also brought more humidity. At least I remembered the water bottle today.

One area I feel like am struggling in is my walking pace.  Adding distance hasn’t been that hard to do, but getting myself to move faster has been a little bit of a struggle. I didn’t start using Runkeeper to track my walk time/pace until July 1, so I don’t know exactly what my pace was when I started in June. My guess is probably 21/22 minutes, but I also know I wasn’t really pushing myself.

When I started walking in June all I cared about was getting outside every morning and walking for 30 minutes. Then last Saturday I decided to walk the canal. I saw a lot of other walkers, runners, and bikers out on the trail and it changed something in me.  Every day since then, getting up has been easier. I am excited to exercise every morning. When I started tracking my time/distance/pace I wanted to push myself harder.

I’m not quite sure who this “want to exercise” woman is inside my brain, but I plan to keep her around.

I suddenly am looking for a bike on Craigslist and trying to figure out how much weight I need to lose before I can safely attempt running.

Right now making the lifestyle changes I need to by following Weight Watchers and being active is coming naturally. I plan to continue to build on that, as I intend for this to be a permanent change and a new way to live the rest of my life.

While I have been on vacation Mike and I have done a lot of cooking.  We tried 2 recipes from the July Cooking Light magazine on Friday night. We made Butcher’s Cut Burgers and Garlic Herb Oven Fries. Both were absolutely divine. We also grilled mango slices brushed with balsamic vinegar but that was a bit of a miss.

The burger was delicious with pickled onions, dressing for the lettuce and the little bit of bleu cheese that packed a lot of flavor.

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Butcher’s Cut Sliders – Cooking Light5 WW PointsPlus per slider (8 servings)

The serving size per the recipe is 2 sliders, which would be 10 points. We made them as small hamburgers, so I adjusted the points accordingly (small bun and 2 1/2 oz. patty was 9 points).

The garlic fries reminded me of the ones we had at a San Francisco Giants game and the kind they serve at Gordon Biersch, but these are Weight Watcher friendly. They are definitely the best oven fries we have ever had and they were as close to the real thing as I have ever made. I think the trick was the size of the fries. They are about 1/4 inch slices. Also, high heat and turning them half way through the baking time. I do recommend spraying your baking sheet with cooking spray to minimize sticking at this point. We had a few burned fries that I threw out, but most of them came out perfect.

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Garlic and Herb Oven Fries – Cooking Light – 4 WW PointsPlus (6 servings)

The meal felt like an indulgence, but for a lot less points than eating the same at a restaurant. It just proves to me that it isn’t hard to eat better, it just takes a little effort at times.