Being for the Benefit of Mr. Veggie

I’m currently doing Weight Watchers, and every week I blog a bit about what I’ve learned and experienced, and whether I’ve lost or gained weight for the week. I take notes in the weekly meetings and post them, too.

I stayed on plan this week with eating, but for the first time since starting Weight Watchers I didn’t think about it very hard. Two reasons, I think: one, it’s becoming more and more of a habit and less of “something new I’m doing” and two, to say that other things are on my mind is an understatement (that’s a whole other blog post).

Two weeks ago I ended up eating too much while on vacation, but I kept track of everything I ate. It’s BRUTAL to be tracking more and more points as the day goes on when you’re WAY over “budget”, but I kept telling myself “it’s just information”, not an assessment of the sort of person I am. That’s still tough to remember!

I skipped the meeting and weigh-in last week since I’d just gotten in, so this week my weight reflected two weeks of activity (which I’m guessing was a fluctuation up and then down): a loss of .6 pounds.

Our meeting was about the benefits of fruits and veggies – did you know the FDA is about to up the daily recommended serving to 7-9 a day? Notes on the meeting are below the jump.

The benefits of Fruits and Veggies

• You can eat a lot for few points
• They are filling
• Healthful
• Give you energy
• The taste good – sweet fruits can satisfy a sweet tooth.
• The feel virtuous – you can feel smug eating them!
• The are budget friendly – both in points and in money.

Now is the best time to eat fruits and veggeies!

Cauliflower -
Check out the cauliflower poppers recipe on eTools.
Treat them like potatoes and mash them.

Beets-
Roast them on a baking sheet with evoo.
Peel and boil them.

Orka-
Alternative to frying them: boil, stir fry, roast or oven fry.

Most people go in phases with veggies. Here are tips for getting them in consistently:

• start with breakfast fruit.
• Have them packed for snacks.
• Huge salad for lunch with chickpeas.
• Stuff in ground meat.
• Purred veggie soups. 1/2 bag split peas, carrots, sweet potato. Add black beans and salsa.
• Instead of pasta sauce, top pasta with veggies and diced tomatoes
• Plan veggies for dinner first.
• Wash and cut fruits and veggies when they come home.
• Get a blender and make a smoothies.
• Try this salad dressing: Ken’s Steakhouse Fat Free Raspberry and Pecan.

Weekly challenge: 5 out of 7 days fill your plate 1/2 with veggies.