At least, I think I'm doing okay. I've been pretty good about following the program, have used only one bonus point since I went to Weight Watchers, and have picked up the pace of exercising.
What I haven't done is stepped on the scale. We don't own one and I don't feel like laying out the bucks that an accurate scale for a Woman of Substance would cost. Next Saturday I think I'll bike down to Weight Watchers, plunk down my fourteen bucks and weigh myself, though.
All that fruit on Points Plus makes for luxurious eating, though. I don't feel deprived at all and as I think about it I'm only adding maybe 4 points of "free" eating. Not a bad tradeoff for not feeling deprived.
Meanwhile, Mr. Southphl is within three pounds of his goal weight and has decided to go on premature maintenance, or at least to use up all his bonus points. He's still on the old Point system, doesn't feel like learning new tricks.
Tonight we will have leftovers: leftover roast chicken, leftover brown/wild rice blend. The vegetables won't be left over, though.
Monday, February 21, 2011
Sunday, January 30, 2011
Another year another attempt
But this one is going well. Before the holidays, I made a New Year's resolution that I would journal my food intake. That's the extent of the resolution. I haven't committed to any long range eating plan or anything.
By the end of Week 2, I was counting Weight Watcher points. By the middle of Week 3, I was staying within my range, more or less (I had no idea what I weighed).
On January 22 I went back to Weight Watchers to scope out this new Points Plus system and was thrilled to find out my weight was a lot lower than I'd expected.
The no-points-for-fruit change is wonderful. The new point system is opaque to the user, leaving the practitioner dependent on the little book or a purchased calculator. However, some clever person has reverse-engineered it and created a formula, which I've put in an Excel spreadsheet so that I can calculate points for things not in the little book (like the monkfish I had for dinner last night).
Speaking of monkfish, here's the monkfish stew I made -- two gargantuan portions at eight points per portion.
13 oz raw monkfish, cut in chunks
1 28 oz can of crushed tomatoes
4 tsp olive oil
2 yellow squash
1 red bell pepper
1 green bell pepper
1/2 of a huge onion
Pepper, Tabasco, oregano, cloves to taste (there was salt added to the canned tomatoes)
Cut the vegetables in chunks
In a baking dish, toss vegetables in olive oil
Add canned tomatoes and seasonings
Bake at 350F until vegetables are cooked
Add monkfish, bake another 10 min
Serve in huge bowls
Mmmmm... plan to do it again
By the end of Week 2, I was counting Weight Watcher points. By the middle of Week 3, I was staying within my range, more or less (I had no idea what I weighed).
On January 22 I went back to Weight Watchers to scope out this new Points Plus system and was thrilled to find out my weight was a lot lower than I'd expected.
The no-points-for-fruit change is wonderful. The new point system is opaque to the user, leaving the practitioner dependent on the little book or a purchased calculator. However, some clever person has reverse-engineered it and created a formula, which I've put in an Excel spreadsheet so that I can calculate points for things not in the little book (like the monkfish I had for dinner last night).
Speaking of monkfish, here's the monkfish stew I made -- two gargantuan portions at eight points per portion.
13 oz raw monkfish, cut in chunks
1 28 oz can of crushed tomatoes
4 tsp olive oil
2 yellow squash
1 red bell pepper
1 green bell pepper
1/2 of a huge onion
Pepper, Tabasco, oregano, cloves to taste (there was salt added to the canned tomatoes)
Cut the vegetables in chunks
In a baking dish, toss vegetables in olive oil
Add canned tomatoes and seasonings
Bake at 350F until vegetables are cooked
Add monkfish, bake another 10 min
Serve in huge bowls
Mmmmm... plan to do it again
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