I’m gonna keep this simple….I keep getting questions about my Weggos. We decided to do a Facebook Live Chat. I had adorable little Guacamole cups left from the Aldi Chat the week before. Bada bing bada boom, Huevos Rancheros. Weggos. Huevos Rancheros Weggo – 6 Smart Points Ingredients: 1 Joseph’s Pita, Joseph’s Pita Bread or… [read more]
I was home alone this evening so you know what that means…breakfast for dinner! And with convenience items like frozen whole wheat waffles you can’t really make an excuse to go through the drive thru. I promise, it took me less time to toast these puppies, make two piece of bacon and peel an orange than that detour through the arches.
Breakfast for Dinner – 11 PPV
- 3 Fit & Active Whole Grain Waffles
- 1 tbsp Smart Balance Light Buttery Spread
- 1/4 cup Maple Grove Farm Sugar Free Syrup
- 2 slices of crisp cooked bacon
- 1/4 cup frozen blueberries
- 1 orange
In case you hadn’t noticed I get trapped at work during lunch, a lot. That’s one of the perils of owning your own business but hey, no excuses right? Sometimes I just crave tuna salad. I know it’s weird but I do. So today I packed everything I need for several impromptu lunches, and today’s version did not disappoint.
- 1 each 4 oz can of Chunk White Albacore Tuna packed in water
- 1 tbsp Smart Balance Omega Plus Light Mayo
- 1 tbsp pickle relish
- 1 hard boiled egg chopped
- 1/2 cup chopped cucumber or other 0PPV veggies like celery, etc
Pull tuna apart gently with a fork and place in a small bowl. Add other ingredients. Mix all with the fork until evenly mixed. Eat on whole wheat toast, Wasa, tucked into celery stalks, but don’t forget to add the extra points if necessary and enjoy!
(Shown served on 2 pieces Wasa brand toast with flax seeds – 2PPV)
Oh. My. Gosh. I don’t ever want to hear anyone say “is that a real cupcake or one of those things your mom eats?” ever again. Ask anyone, I’m a cake snob. With only a handful of exceptions if my little sister, A Pretty Sweet Day, didn’t make it I’m probably not eating it. And this was, gasp…(moment of silence) vegan. This was one of the most moist, richest, most chocolatey things I have ever put in my mouth. Like everything she makes, nailed it!
A Pretty Sweet Day’s Vegan Chocolate Cupcakes – 10PPV
- 2 cups all purpose cake flour
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 3/4 cup Unsweetened Soy Milk
- 2 tsp Apple Cider Vinegar
- 1 2/3 cup sugar
- 1 1/4 cup safflower oil
- 2 tsp vanilla
Mix dry ingredients in stand mixer bowl and set aside. Mix wet ingredients in a smaller mixing bowl with a spout. After thoroughly mixing pour wet mix into the bowl with the dry ingredients and mix with a good quality stand mixer on medium for approximately 2-3 minutes or until smooth and all dry lumps are gone. Grease 24 muffin tin cups or line with paper muffin cups lightly sprayed. Bake on 350 for approximately 8-10 minutes or until the muffins “spring back” if you lightly press on them. Allow to cool and then ice with the scrumptious recipe below
- 2 cups Earth Balance Vegan butter
- 1 bag powdered sugar
- 2/3 cup cocoa
- 1-3 tbsp Unsweetened Soy Milk
Mix butter, powdered sugar and cocoa together and then add 1 tbsp soy milk at a time while continuing to mix until you have reached the right consistency to spread.
Now try not to eat them all, enjoy!
Don’t compromise, improvise! After a super busy graduation weekend and working I found myself without a lunch today. I know I know, do as I say and not as I do. Anyway, fast food picked up by our Expeditor was my only option if I didn’t want the hard boiled egg and apple I had left in the fridge. So instead I had Bobbie pick up some individual items at Wendy’s which let me eat, kept it to 7PPV because I didn’t get the extras that come with their prepared salads and bonus, it was yummy!
Wendy’s Small Chili #5PPV
Wendy’s side salad #0PPV
2 tbsp sour cream #2PPV
Who wants to play a game? I will warn you, on Wednesdays I plan on getting intense. And like we say at our church, talk about whatever topic you want as long as it doesn’t involve me…because then you’re just meddling hahaha. Prepare for some meddling each mid week mark. For now though lets just use this to stop and think. Change the way we look at our food. Get outside the takeout box. Ready?
Would You Rather?
Have 1/2 a cup of store bought (yet delicious) Pecan Cranberry Chicken Salad for #8PPV
Have 1/2 a cup of store bought (yet delicious) Pecan Cranberry Chicken Salad with 1/2 cup sliced grapes, 1/4 of a chopped Honey Crisp Apple and 2 cups baby spinach for #8PPV
These are the same bowls, same distance from the camera, the object below is not closer than it appears. #wouldyourather #ww #wwworks #wwsisterhood #weightwatchers #weightlossjourney #mindfuleating #instafood #ifyouhaveanegg
When my husband left for work this morning he had a packed suitcase for a week long business trip. Surprise surprise he was home when I got back from walking…and me with nothing planned for dinner. Good thing I had an Aldi frozen flatbread in the freezer. And this is how 2.0 at our house is born!
Roasted Vegetable Flatbread 2.0 – 7 PPV
I’m a big fan of the Aldi Bistro Style Vegetable Flatbread, but there are three of us and it just needed a little something to really be satisfying when split 3 ways. Sooooo…2.0 was created
1 Aldi Bistro Style Vegetable Flatbread
3 tbsp Crumbled Feta Cheese
3 oz Diced Ham
12 greek olives sliced
1/4 cup raw banana peppers chopped
Spread all extra ingredients evenly over the flatbread. Bake at 375 degrees for 11 minutes. Then broil for approximately 3 minutes or until toppings start to brown. Cut into 6 pieces and serve. One serving is 2 pieces. Serve with the Greek Spinach Salad and enjoy!
Servings : 1
On my way home tonight the little market near our house had their daily dinner sign updated “Special Today: Baked Spaghetti”. Sold! And before I was even in the driveway I knew exactly how I was going to make it.
1/2 bag Quest Pasta Guilt Free Spaghetti Noodles
1/2 of one zucchini spiralized
1/2 of one summer squash spiralized
3-4 baby Portobello mushrooms sliced
1 tsp Spice World Premium Minced Garlic
1 tsp extra virgin olive oil
1/2 cup spaghetti sauce
2 Babybel original minis
Over medium low heat mix the olive oil, garlic and mushrooms together. Sauté approximately 5 minutes or until mushrooms are tender.
Rinse bag of Quest pasta, drain. Add the spiralized zucchini and squash and toss gently.
In a single serve baking crock or bowl mix the noodle/veggie mixture with spaghetti sauce until blended evenly.
Cut Babybel minis into small pieces and spread evenly over noodle/veggie mixture. Bake at 425 degrees for 10 minutes then broil for approximately 5 minutes or until cheese is bubbly.
Carefully remove from oven and enjoy!
My maternal grandfather was diagnosed with Type 2 Diabetes at a young age and was insulin dependent from my earliest childhood memories. My siblings and I were fascinated with the little glass bottles that lined the refrigerator shelves and never realized how delicately they held his life in their tiny containers. Realizing his mortality, he and my grandmother adopted what at the time was considered a healthy diabetic diet and started enjoying an active lifestyle. Sadly, their new health plan was short lived and his young and vibrant life was cut short before he ever reached 60 due to colon cancer. My grandmother continued to thrive on healthy fruits and vegetables, hard boiled eggs, lean meats, and being physically active by swimming at the Y and joining a competitive senior bowling league. Grandmama was a tiny, healthy, busy bee until breast cancer took her at the ripe old age of 84. Her motto was “I eat as much as I want but I skip the pies and the cakes, the chips and the dips”. My sister and I still laugh when we remember her little rants about fruit, but maybe just maybe she was right…
Fast forward 30 years and my parents start this inevitable aging process. My father comes from a long line of heart disease and men who don’t make it past 60. He had been a traveling salesman and business entrepreneur for over 50 years, traveling more than resting, eating high fat and sodium meals, and a social drinking habit that continued way past happy hour. Despite his best efforts to hide it he landed in the hospital with me as his medical power of attorney. I think he always thought I would use that power to pull the plug some day when he nodded towards the cord on his deathbed. Instead, I used it to find out what was really going on. He had stage 4 renal failure…all the hard living had finally taken its toll and he had some big changes coming. Dialysis, a major diet change, fluid restrictions…life was never going to be the same. Of all the big changes, all the doctors, all the hospital visits the most simple thing he would not embrace was the dietitian’s request to add more protein each day. She said “just an egg. One egg a day is the easiest way to get the extra protein you are going to need if you are going to survive this”. Of course there were lots of other things but an egg?
Cue my Accountabilibuddy Karen. We had tried Weight Watchers several times before but kids, jobs, life in general kept getting in our way. Weight losses. Weight gains. I had given up. Karen was getting ready to turn the big 50 though and I wasn’t far behind her. With a father facing dialysis and a history of diabetes in the family I knew I had to do something but I just didn’t have the time or energy. Karen urged me to go one more time. We love our leader, we need to do “something”. I went, we actually listened this time and shocker…we tracked. We really tracked. Not this play around “I’ll count when I do well and pretend it doesn’t exist” when I don’t. More as we travel this journey, but let’s just say 42 pounds for me and 32 and counting for Karen, we are on our way! Won’t you come along too?
You have hope! Welcome to my food blog, my food diary, eventually my trip around the country with my husband finding yummy local dishes to enjoy and share. For now though we will be staying right here in East Tennessee. My childhood home and where I lay my head every night. I love the climate here and the availability of fresh fruits and veggies most of the year from our own local gardens and markets. The desire to start journaling what I ate came from trying to recreate yummy dishes my daughter and I had stumbled on or the unique vegan creations my mother whipped up for us each Saturday night. These are as much for me as they are for you…. Here is entry one in what I hope will be a fun and delicious trip with you!
Everyone always asks “how do you have time to cook??” Truth is, I don’t. But I do take at least 20 minutes every morning that I am able to make sure I start my day with something yummy, something pretty and something just for me. After all, Moms around the world don’t call it the most important meal of the day for no reason!
- 1 farm fresh egg (or 1/2 cup egg substitute)
- 4-5 sliced Baby Portobello mushrooms
- 2 small colored mini sweet peppers sliced
- Handful of fresh baby spinach
- 1 tsp extra virgin olive oil
- 1 Laughing Cow Babybel Light Mozzarella Cheese
- Weight Watchers 4 PPV
Heat olive oil over medium heat in a heavy ceramic or other non stick small skillet. Add mushrooms and peppers, toss a couple of times with spatula until they start to soften. Add spinach and the egg and mix well with the spatula while the egg starts to cook. Less mixing creates a more “fried” egg texture, more frequent mixing for a scrambled texture. After about 5 minutes or when the egg starts to become firm, break up the Babybel and drop into the scramble. I love it when some of the cheese leaks out and gets crusty…it’s so yummy! When the egg looks cooked through and the cheese is melted move everything with a spatula to a pretty plate with a couple of sides and enjoy!
I enjoyed this combination as shown above:
- 1 serving Scrambled Veggie Eggs – 4 PPV
- 1 whole wheat English muffin toasted – 3 PPV
- 1 tsp Smart Balance Light Buttery Spread with Flaxseed Oil – 1 PPV
- 1 tsp local honey – 1 PPV
- Sliced strawberries and banana with a sprinkle of chia seeds – 0 PPV