I really wanted to blog regularly. Like REALLY. I had heard some really fantastic hopeful news, that ended up sort of fizzling out before it even ever got started, so I guess I’m back to square one.
Anyway, enough of being a bad blogger. Lets get down to business.
The last few months my diet has been increasingly more annoying (counting weight watchers points is the biggest pain in the ass sometimes, especially when you’re doing 5 hours of cardio a week). I toyed with adding MUFA rich foods and eating balanced (calorically) meals daily, but I got bored with that too.
Now that weather is warmer, I’m training even harder, and have stopped craving soup, roasted sweet potatoes, and cake, and now am craving fresh tomato & cucumber salads, vinegar-y cole slaws, and chunks of fresh melon.
I think this meal was my last “hearty winter” meal. The next day was 90 degrees outside. It’s pan-fried cauliflower, roasted&mashed eggplant with tomato puree, al dente chickpeas (there’s really nothing better), and my “secret sauce” consisting of mostly tahini and hot sauce .
These are my three favorite things to eat.
This is my Weight Watchers saviour. It’s a 2pt dessert (minus the ice cream, which I have if I have the points for it..). It’s baked pumpkin with various cereals blended to give it some bulky-crust. It’s amazing. I eat it like 3 times a week, usually with an apple baked into it. SO GOOD.
I have devoted most of this weekend to baking and/or making deliciousness.
First, I made ricemellow balls. They aren’t pretty, so you don’t need to see them.
Then I made white-chocolate covered pears, made to look like ghosts a la Martha Stewart.
Then I decided we needed peanut butter chocolate ice cream.
I also made apple pumpkin muffins, and gingersnaps… and then these banana peanut butter chocolate scones for my hubby.
I’m so full.
I’m balls-out fall-foodsing. Today I had pumpkin pancakes for breakfast;
an accidentally vegan caramel apple (it wasn’t that good) and apple cider;
then came home and made pumpkin spice whoopie pies.
baked miso tofu
(4 WW Flex Pts for 2 rolls with 1/3c brown rice each)
baked falafel with lettuce, tomato, onion, mini pitas, chipotle hummus and baked potato rounds. (WW Flex Points: 10.5)
shirataki noodles stir fried with garlic, ginger, broccoli, cabbage and mushrooms (and tamari).
WW Flex Points: 0
steamed vegetable dumplings; filled with cabbage, carrots, scallion, garlic, ginger, tamari, Lightlife steak strips and mushroom.
WW Flex Points: 3 for 8pcs
earth’s best mini waffles, soyatoo whip, strawberries, repeat.
WW Flex Points: 1.5