Sunday, October 20, 2013
Weight Watchers still rocks! Both my dd and I are down in pounds and neither of us feels deprived. Truly, I am eating healthier than I probably ever have and it hasn't been hard mentally or physically at all! The only thing that throws me a little is the results aren't even slightly consistent each week. One week I'll have a big loss of 2+ lbs, yet another will only show a few ounces of loss. Then I take a look at the overall trend and I do a happy dance. How can I possible complain when WW has been super easy, doesn't make me feel deprived, and shows a consistent downward trend (even though it looks sort of funky on a bar graph? lol)? I shall keep on keeping on!
I do the Weight Watchers Online program (no printed materials, no meetings) and rely heavily on the mobile apps. My old cell phone developed a profound stutter (hit a key once, get 5 of that letter) and I just couldn't take it anymore. My friends and family have been trying to convince me to get a smart phone for ages so I made the plunge. I love the phone, but the Weight Watchers barcode scanner doesn't work on it. It worked fine on my tablet, but it appears to be a glitch in the Samsung Galaxy S4 model of phone that I got. That's a big disappointment. It is still possible to punch in the barcode numbers and get the same info, but scanning is easier. Oh well. I will be thankful for what all the mobile app does do and keep checking for a program patch!
My 12 yo dd and I made the most amazing soup. Here's our recipe:
2 clove(s) (medium) garlic clove(s), minced
2 medium uncooked carrot(s), diced
2 small uncooked zucchini, diced
2 cup(s) (shredded) uncooked cabbage, shredded (I bought it pre-shredded in a bag)
2 cup(s) uncooked baby spinach, chopped
2 cup(s) uncooked cauliflower, small florets
2 cup(s) uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium uncooked red onion, diced
6 cup(s) vegetable broth
2 Tbsp fresh parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Put garlic, vegetables, and broth into a REALLY BIG soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
Yesterday, I made brown rice and added one cup of it to 2 cups of the soup. Awesome! And I stayed full for a super long time! After eating lots of salad over the warm summer months, soup is such a nice change. :)
Have a great Sunday, y'all!