On tonight’s Weight Watchers Facebook Live Chat we start with detox teas and wrap it up with the hub bub on Nutritional Yeast! As always the transcript will be on here and YouTube. If you’ve found the nutritional yeast in your town please give us a shoutout of where you live and where… [read more]
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