Throughout the span of the pandemic, as a WW Lifetime member, I have gotten a free ride, so to speak. I have totally enjoyed our WW Zoom meetings, and especially our tribe’s tailgate meetings prior to those each Saturday morning. But I haven’t been kept accountable, other than by my own basic routine of meal planning and prepping (which I did not really do at the beginning of the shut down), and the Zoom conversations. I haven’t been on a scale since mid-March. Like most everybody, I have been a little more, shall we say, lenient with myself with regard to my eating? I didn’t even try to put on a pair of jeans for the first 3 months, and like everyone else, I was dabbling in baking….Actually still am, but now being more conscientious again about my ingredients.
This past week I received an e mail from WW that I will have to start weighing in again once a month at a studio starting November 1. I honestly don’t know if I am over my goal weight or not at this point. I know I am over my “personal” goal weight for sure. I also have lost all of the muscle tone I developed from being in the pool 5 times a week, pre-pandemic, aqua jogging and lap swimming. Most of my jeans fit, but not the same, and not all of them…. I definitely have work to do. My goal that first week of November is to be under goal for sure, and as close to my “personal” goal weight as possible. So now begins operation “Blueplan”, as I am dubbing it.
Last weekend was one of the hottest on record in Southern California. I was giving myself a little staycation, so did not publish a blog, but I did prep something for my work week lunches. It had to be quick, easy, and light. I started with Trader Joe’s frozen Riced Cauliflower Stir Fry. To that I added frozen veggies I had in the house – broccoli, spinach, and edamame. I also added a diced fresh red bell pepper, and diced tofu. I seasoned this with Coconut Aminos, Dorot frozen garlic and ginger cubes (2 of each), a little onion salt (because I forgot to buy the scallions I wanted to use, and did not have fresh onion in the house), and fresh ground black pepper. It turned out great.
I had leftovers into the weekend, so I repurposed them into a vegetarian baked eggs casserole. I added fresh chopped red onion, a little roasted red pepper from the jar that I had in the refrigerator, and more frozen broccoli. I mixed a heaping tablespoon of non fat plain Greek yogurt into 6 beaten whole eggs, which I poured over the veggie mixture, and baked it at 350 for about 35 minutes in a square 9 X 9 Pyrex pan, sprayed with olive oil. I had a piece for breakfast yesterday, and will eat it for breakfast throughout the week. This too turned out really yummy.
With the eggs this week, I’ll be having a little butternut squash muffin that I baked today. They were supposed to be pumpkin muffins, but there was not 1 can of pureed pumpkin to be found in all of Santa Monica today. I kid you not. I wanted this so badly, I went to 5 different grocery stores. I was craving something pumpkin, but wanted it to be almost on the savory side and made from whole grains. I found this great recipe, which (other than the main ingredient) I followed exactly: https://cookieandkate.com/healthy-maple-pumpkin-muffins/. Note that the author gives you the choice of honey or maple syrup to sweeten these with. I used maple syrup.
For my lunch prep this week, I found this great 1 pot, 15 minute recipe, Spinach Artichoke Pasta: https://www.thekitchn.com/one-pot-spinach-artichoke-chicken-pasta-recipe-23073220. I made this with my favorite Sweet Italian Chicken Sausage from Trader Joe’s. I substituted about 1/2 of the Parmesan cheese with nutritional yeast, used 10 oz of fresh baby spinach, and just over 1 cup of pasta, probably about 8.5 oz. I used the whole wheat fusilli I had in my pantry.
I feel like I am setting myself up for a successful week. I am on planning 4 pool workouts, and walks on the afternoons I am not in the pool, all after work. I let my husband know that I am getting back on track, so no surprise snacks are allowed. He threatened to buy potato chips anyway, so it will be up to me to stay strong. Which of course it always is, at the end of the day. And back to drinking all of my water everyday! It’s a lot, but I know I’ve got this.
Make it a great week! Take care of yourselves. Stay safe, and healthy.
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