Tag: Weight Loss

Why People Give Up…

Why do people give up their weight loss journeys and ultimately fail? I do not claim to be any authority on the science of losing weight, nor am I a psychiatrist, psychologist, dietician, et. But, I’ve had lots of people ask me what I did to lose weight, and there are some common threads to what people share with me about their journeys. Check out the video linked above for more on each of these:

1. “Can’t” language is something I hear a lot. “I’m doing the XYZ program, so I “can’t have” or “can’t eat” whatever food anymore. Let’s be clear that I’m not talking here about people who have to avoid certain foods due to an allergy, sensitivity, intolerance, or other disorder. I’m talking about self-imposed plans!
2. Trying to make all the changes at once. It can be too much for some people.
3. Sustainability.

Leave a comment to this post about whether you agree with this list, disagree, or just share your experience with starting and stopping. This is by no means meant to be an exhaustive list, but these are three things that have been on my mind lately due to actual conversations I’ve had with people about their weight loss journeys.

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Cajun Shrimp!

Cajun Shrimp
This shrimp recipe couldn’t be any easier! I served my shrimp with grits, but you certainly don’t have to. I had been making this Cajun shrimp for a while before it ever occurred to me to put it alongside grits. But you could make the grits and call it shrimp and grits!

You can make the Cajun Shrimp recipe from fresh or thawed frozen shrimp. If you buy it not peeled and deveined, you’ll need to, and a portion of the video above is devoted to showing you how if you don’t already know.

Cajun Shrimp, serves 2 (4 WW SP per serving)

  • 1 lb. of shrimp, peeled and deveined
  • 2 Tablespoons olive oil
  • 2 Tablespoons Whole Foods Market Blackened Cajun Seasoning
  • 1 lemon, juiced

Pre-heat oven to 400F. Cover a rimmed baking sheet with foil and spray with cooking spray, if desired. Thaw shrimp if using frozen, and peel and devein if necessary. Toss the shrimp in a bowl with the oil and seasoning and place on the baking sheet in a single layer. Bake uncovered for 8 minutes. Remove from the oven and pour the lemon juice over the shrimp on the baking sheet, and toss gently with a spatula. Serve with pasta, rice, zoodles, or grits.

Grits, serves 2 (6 WW SP per serving)

  • 1/4 c yellow stoneground grits
  • 2 cups cooking liquid (I prefer 1/2 water and 1/2 chicken broth)
  • 2 Tablespoons half and half
  • 1/2 teaspoon salt

Bring liquids to a boil in a small saucepan and add grits and salt. Reduce heat to low and stir frequently to prevent sticking for about 30 minutes. Grits may be done sooner, depending on how warm the “low” setting is on your stove. Before serving, stir in the half and half and adjust seasoning as needed. Consult the package directions for the grits you purchased.

Crustless Quiche! or egg casserole, or baked eggs…

Do you love quiche but not the added points and calories from the crust? Or maybe you’re looking for a gluten free option? My crustless quiche is the answer. It is truly crustless because it does not rely on an alternative crust (think sweet potato, almond flour, etc.), but is instead baked in a pie plate coated with cooking spray.

It contains much less cheese and cream, half and half, or milk than a traditional quiche, but instead focuses on the filling of spinach and mushrooms that I used. You could use other fillings that you like, such as bell peppers, onions, or add meats such as ham and bacon.

I really think of this recipe as a formula that you can make your own, depending on what you have on hand. You can also call this breakfast casserole or egg casserole, but I call it quiche since I’m making mine in a traditional glass pie plate. Get creative! Let me know in the comments what combinations of cheese, vegetable, and meats you think would work in this “formula.”

Crustless Quiche

Makes 8 servings 1 WW Smart Point per slice

  • 8 eggs
  • 2 teaspoons olive oil
  • 3 Tablespoons half and half
  • 1/4 feta cheese, or cheese of your choice
  • 3 cups fresh spinach
  • 1 cup sliced mushrooms
  • 1-2 Tablespoons water
  • 1-2 teaspoons of dried herbs, or fresh herbs to taste. I used dried Italian seasoning, but have tried tarragon in the past with great results. This is an optional ingredient.
  • Chopped garlic and meats are optional, but meats should be thoroughly cooked before adding to the egg mixture.

Preheat your oven to 350F. In a large skillet, saute the mushrooms in the olive oil and a pinch of salt until softened. Add the spinach and stir until thoroughly wilted. Transfer the spinach and mushrooms to a pie plate coated in cooking spray. Break the eggs in a large bowl and whisk in the cheese, half and half, and seasonings. Pour the egg mixture into the pie plate and use the whisk to adjust the ingredients to make sure they are evenly distributed. Bake for 45 minutes. Remove from the oven and allow to cool for a few minutes before slicing into 8 even pieces. Enjoy!

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Baked Apples-1 Weight Watchers Point!

These baked apples couldn’t be easier, and the bonus is that they have only 1 Weight Watchers Point per serving. That point comes from the coconut sugar, which gives these apples their depth of flavor, along with a sprinkling of cinnamon. I used Gala apples, but any should work in this recipe just fine.

Baked Apples 1 Weight Watchers Point-Serves 4

  • 4-5 Gala apples, washed and peeled-optional
  • 1 Tablespoon coconut sugar
  • 1 teaspoon cinnamon, or to taste
  • 2-3 Tablespoons water

Preheat oven to 350 degrees. Spray a square baking dish with cooking spray and add the water. Peel apples, if choosing to do so, and slice. Place all into a square baking dish and sprinkle the coconut sugar and desired amount of cinnamon. Cover with foil and bake 30 minutes. Check that the apples have softened, and if not, cover again and bake an additional 15 minutes. When apples are tender, stir apples and return to the oven to cook uncovered for 15-20 minutes. Remove apples from the oven and stir, and allow to sit for a few minutes to cool. The syrup in the dish will thicken slightly as it cools. Serve warm or chilled.

Falling Off the Wagon

Wagon Thumbnail

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It’s happened to all of us… the cheat day that you didn’t plan. But what do you do about it? Don’t waste time beating yourself up. Get back on the wagon and keep going!

A few weeks ago I ordered two boxes of cookies from a colleague’s kid who is involved in an organization that sells cookies this time of year, if you know what I mean. So while I was being supportive of my friend’s kids, I really should’ve planned better for what to do when the boxes arrived and were sitting there on my desk. I had a stressful day – and I suppose you know where this is going – I ate an entire box by myself. I knew better. But stress added to opportunity can lead to failure. I’m making the choice for this to be a temporary failure, not a mistake that defines me. I won’t allow one set back to derail everything I’ve accomplished in my journey.

Has this ever happened to you? What did you do to “right the ship” as they say? Please comment below with your two cents! Check out the video and let me know your thoughts.