Happy Wednesday! Per the usual, this means the countdown to the weekend is officially on. T-Minus 56 hours and counting, my friends.
Also per the usual, Wednesdays are reserved for What I Ate Wednesday, hosted by the lovely Jenn from Peas & Crayons — I highly recommend her many delicious recipes, so do yourself a favor and go check her out.
My food lately has been a bit of a study in learning curves. Last time I did Weight Watchers, I relied heavily on salads and raw fruits and veggies for snacks — but I’ve found that when it gets cold out, I want warm foods. I tried to do mostly cooked, warm foods for a few days, but I found that I was consistently exceeding my Points allocation. Frustration ensued,my friends — it ensued in a major way. I didn’t want to feel chilled to the bone while eating only raw produce, but I didn’t want to go over my Points value for the day either.
I’ve now settled on a 50/50 set-up, which seems to be working thus far: I eat hot oatmeal for breakfast, hot soup for lunch, and a hot meal for dinner, but I snack on things like fresh apples, bananas, the occasional post-workout green smoothie, and raw bell peppers (and pickles…more on this in a moment) with hummus.
Regarding the pickles bit, I should also probably ‘fess up to the fact that dill pickles with hummus is one of my favorite snacks ever. Most people find this disgusting. Now, I can happily put hummus on just about anything. Pretzels, crackers, carrots, peppers…it’s all good, and I will happily stuff my face with it.
If you’ve seen Don’t Mess With the Zohan, you might recall how they make fun of Israelis for putting hummus in/on everything. Let’s put it this way: when I was in Israel, even my Israeli friends were stunned by how many things I’d eat with hummus. Given how much Israelis love the stuff, this was a very big deal. It’s basically their national food, but even they were appalled when I started dipping dill pickles into tubs of hummus and proclaiming it delicious.
But y’all. It’s delicious. I’m serious.
So, every night when I come home, I head straight for the fridge and dig out a bag of sliced bell pepper slices, a jar of kosher baby dills, and a tub of hummus. No shame. Don’t judge.
Anyways, as I mentioned before, this round of WW involves a whole new learning curve than the one I climbed when I originally joined WW almost two years ago. One issue is that the medication I’m taking to clear out my endometrial cancer is also used as an appetite stimulant. I was all “BWWWWEH?! What the hell?!” when I learned this, because I was hungry all the time to begin with — but now it’s kind of ridiculous. So, I have to work extra hard to find uber-satisfying foods to keep me full.
Another hurdle is my recent discovery that I seem to have an intolerance to eggs. (*Headdesk*) I love eggs, and I ate them all the time during my first round in WW — but then I started noticing that I’d have some serious tummy troubles whenever I ate them. I didn’t want to believe that this could possibly be due to my beloved eggs, so I decided it must be something else. But, when I finally isolated the variable last week, it became clear: eggs are not my BFF. As Brandon so aptly noted, I’m running out of foods I can eat. Sadness ensues!
So, with eggs out, more cooked foods in, and my efforts to try and stay full, it’s been a bit of a challenge. I’m not losing weight as quickly as I’d like to, but I have a new motto when it comes to all my goals — weight loss, running, writing, the whole lot — of late: progress, not perfection.
The weight might not be melting right off, but that’s ok. I’m making progress, and I’m figuring out how to do this in a way that works for my body this time around. I’m working within a different set of parameters, and I’m learning the ropes slowly but surely. It’s not perfect, but it’s progress — and that’s what matters most.
I’ll reach my goal at a pace that works, and I’ll do it without feeling incredibly cold or having a daily egg-induced stomachache.
- Breakfasts involve tea and oatmeal with home-made cashew butter (which, BTW, is teh awesomz – my MIL made it when she was visiting, and I love the stuff)
- Snacks are composed of Greek yogurt with berries, apples, and the aforementioned peppers and pickles with hummus.
- Lunches have occasionally involved salads, but now that it’s getting chilly, they always involve my newly beloved veggie soups. I made this recipe for a vegan Seven Vegetable and “Cheese” soup from Oh She Glows, and it’s awesome — I also added some lentils for extra bulk and protein, so it’s the perfect lunch. The great thing about it is that the flavor of the soup is a great base/carrier for other, stronger flavors. I’ve jazzed this up about a bajillion different ways: depending on the day, I’ve used Moroccan spices, Chinese Five Spice, Italian spices, curry and ginger, or a sprinkle of bagel seasoning. Each one is delicious, so I’ve been a happy soup-slurping camper.
- Dinners usually involve lean protein and veggies, so we’ve had things like chicken Marsala with sauteed asparagus, spaghetti squash with turkey and veggie Bolognese, turkey and veggie chili (with my other life partner, avocado), and other such offerings.
- I usually wrap things up with a cup of herbal tea and a cookie from Purely Elizabeth. If you haven’t tried these cookies yet, I hiiiiiiighly recommend them! They’re vegan and gluten-free, and they’re filled with all sorts of nutrient-dense ingredients — and despite all the qualifiers about how healthy they are, they’re freakin’ delicious. They’re only 2 WW Points per cookie, so I try to save room for them whenever possible.