Well, here I go issuing in a tardy fashion, yet again. This week has been another busy one at work, and I fear that this is quickly becoming the norm. I did manage to get down to the gym this week and work out with Jenna and I got a bit of running in. Some days are easier than others, and some days I feel like the running is whipping my ever-shrinking butt! I think that, with time, it will get easier. I keep thinking back to last year at this time, and how far I’ve come. I am so looking forward to the Central Market Thrill of the Grill race. This is the one that I did my best time on back in 2010, and since this is the one I committed to run (the whole thing) this year, it would be the perfect ending to beat that time and do my personal best.
In other news, on February 22 at 1:02 p.m., I became the mommy of a 4-year-old. I am still trying to figure out how that happened. Below are a few photos from Adam’s birthday celebration (no party, just family!!!)
The first is an action shot (yes, I actually took an unblurry photo!) of Mr. Boy blowing out the candles on his cake. He had a great birthday, and he got a bike, to boot (picture number 2!) I miss being that young, sometimes. The innocence is fantastic, and the simple things made you so happy! Okay, so don’t let this get out, but being a mom isn’t all THAT bad. I just think that we should have an adult time-out from time to time…especially when the work weeks are hectic. The final shot is a super special birthday crown made by Miss Roshonda, Adam’s teacher, at Primrose School of Hickory Creek. I am now on a mission for a Lucite case to keep this gem in pristine condition. Rumor has it that Miss Roshonda makes the BEST birthday crowns!!!! I love the fact that she put Thomas the Train on there. Adam LOVES Thomas!!
Can I get a bravo please? I actually made it to my meeting this week. I swear it was all I could do to get out of the house!!! I gave myself the pleasure of the day off today, which I will probably end up regretting later on, or at least on Monday! I still maintained my streak of not missing a meeting. Today, as tempting as it was to just weigh and leave, I stayed for the meeting. I just LOVE Charla’s meetings in Denton. What a wonderful speaker and motivator!!! This is why I am such a proponent of weighing AND staying. There is always some bit of information to be gleaned. If nothing else, it provides a great support system for you along your journey.
Next week is the start of another month end process. I am HOPING that I have an easier time of it. I think that with a little more database work after the close is over, I should be in a somewhat better position. The goal this week? Try and remain on an even keel. Not even sure that’s doable, but I will try.
This week’s meeting focused on a favorite topic of mine. Portion control. For me, the biggest contributor to all the weight that I have lost since 2008 has been the attention to portion control. I have many, many sets of measuring cups, spoons, and scoops. I also invested in an electronic food scale. I weigh everything from lunchmeats to bagels and fruits to chips. It’s amazing that our sense of size can become so distorted. Everything today is so supersized, that our sense of ‘normal-size’ can become distorted as well.
As a rule, I tend to take ½ of my entrées home when I dine out. In my opinion, leftovers make a great meal when you don’t have time or don’t feel like cooking. There is also nothing wrong with sharing entrées either. Last night we had a Sisterhood event with some of the women from my synagogue. I ordered one of my favorite Italian dishes, eggplant rollatini, and immediately cut the entrée in half and took the rest home with me. Actually, I ended up only eating about a third of the plate. We split an order of Tiramisu four ways, and that little sliver was just enough to satisfy a sweet-tooth after that wonderful meal.
This week’s Weight Watchers Weekly focused on this topic as well. I am going to list a few hints about portion sizes that were mentioned in the publication.
ARE YOU OVERDOING IT?
Pasta with Marinara Sauce and Meatballs: Typical super-size serving is 2 cups of pasta with 1 cup of sauce and 3 large meatballs (27 PointsPlus™ Values). The plan-wise serving size is 1 cup of pasta with ½ cup of sauce and 2 small meatballs (16 PointsPlus™ Values).
Apple Juice: Typical super-size serving is 12 oz (5 PointsPlus™ Values). The plan-wise serving size is 4 oz (2 PointsPlus™ Values)
Movie-Theater Popcorn [without “butter”]: Typical super-size serving is 11 cups (14 PointsPlus™ Values). The plan-wise serving size is 3 cups (4 PointsPlus™ Values).
Blueberry Muffin: Typical super-size serving is a 4-oz muffin (12 PointsPlus™ Values). The plan-wise serving size is two 2-oz mini muffins (7 PointsPlus™ Values)
ARE YOU EATING OR DRINKING ENOUGH?
Tomato Slices, on a sandwich or burger, typical serving is 2 slices (1/4 cup). The good health guideline for fruits and vegetables is ½ cup
Fat Free Milk, in coffee, typical serving is ¼ cup. The good health guideline for nonfat or low-fat dairy is 1 cup
Grapes, typical serving is ¼ cup (small bunch). The good health guideline for fruits and vegetables is ½ cup.
Flavored Low-Fat Yogurt, typical serving is a 6-ounce container. The good health guideline for nonfat and low-fat dairy is 1 cup
Hard-Boiled Egg, typical serving is 1 egg. The good health guideline for lean protein is 2 or 3 eggs
I would like to close with this nice little quip:
"Inside some of us is a thin person struggling to get out,
but they can usually be sedated with a few pieces of chocolate cake.
~Author Unknown”
RECIPES
Sautéed Tilapia with Almonds and Cherries
This recipe was published in this week’s Weight Watchers Weekly. This recipe is elegant enough for company. Filling lean protein helps make portion control easy.
PointsPlus™ Value: 4
Preparation Time: 15 min
Cooking Time: 12 min
Yields: 4 servings – 1 fillet plus ¼ of sauce per serving
Ingredients:
1 Tbsp almonds, sliced
1 pound(s) raw tilapia, four 4 oz fillets
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3 tsp olive oil, extra-virgin, divided
1 small onion(s), chopped
1 fl oz wine, dry white or dry vermouth (see note)
1/2 cup(s) cherries, sweet, pitted, halved
1/3 cup(s) vegetable broth, reduced-sodium, fat-free
1/2 tsp dried thyme
Instructions:
Toast the almonds in a large nonstick skillet set over medium-low heat until aromatic and golden, shaking the pan often, about 4 minutes. Transfer to a bowl.
Season fish with salt and pepper. Heat 2 teaspoons of oil in the skillet, then add the fish. Cook until firm and lightly browned, about 2 minutes, then flip and cook about 2 more minutes. Remove fish to four serving plates.
Heat the remaining teaspoon of oil in the skillet, then add the onion. Cook until softened, about 2 minutes. Add the vermouth or wine; loosen any browned bits of food on the bottom of the pan with a wooden spoon. Cook for 20 seconds, then add the cherries, broth and thyme. Heat until simmering; cook for 30 seconds to reduce slightly. Divide the sauce and toasted almonds among the fish. Serve at once. Yields 1 fillet plus 1/4 of sauce per serving.
Notes: Dry vermouth (with a white label) is a gourmet's secret ingredient in countless recipes. It's a fortified wine and can stay open on the shelf for two or three months — unlike white wine which begins to turn within hours of its being opened.
Substitution Ideas: Can't find tilapia? Try four-ounce sole or flounder fillets.
