Happy Sunday all! This weekend has been such a whirlwind of busy-ness and fun. I cannot believe I forgot to tell you all that I LOST 2.2 LBS this week!!! I really FEEL like I earned it and I am glad the scale showed my efforts.
Things that worked this week
~ focusing on meeting my Healthy Guidelines in ALL my food choices FIRST before I picked something that wasn’t as good for me.
~ Tracking every single bite!
~ Working out 5 days! (this was the EARNED part literally LOL)
I am definitely focused on repeating it this week
I really wasn’t feeling my workout this morning so I decided to delay it a bit.
The Husband treated me to Starbuck’s. I got a Venti Iced Nonfat Decaf Latte with Caramel Drizzled on top (3 points+) plus a banana.
I spent my morning checking things off my list and came home to fit in one AWESOME workout.
I had planned on spending 30 minutes on the treadmill doing a jog/walk. However, once I got going, I ended up going for 46 minutes! I changed my speed every .05 of a mile ranging from 5.0-6.0 mph.
I think watching the Iron Man Competition on the TV made me want to keep going and going.
After my run, I did 20 minutes of Gentle Hatha Yoga.
Lunch was…..SIMPLE, DELICIOUS BLTA’S!
Layered with GOOD tomatoes and greens from the Farmer’s Market.
And 2 thick slices of crispy, uncured applewood smoked bacon!
Nom, nom, nom……(9 points+)
I picked up these Skinny Fries at Trader Joe’s today because I was intrigued.
65 pieces for only 3 points+
You get a whole lotta “fries” for an ounce. I sampled a few, but, decided I didn’t want any now. They are pretty salty, but, crunchy good.
I really wanted this fruit more than the fries….who am I?! lol….
After lunch, I picked these GNORMOUS zucchini’s from our garden!
Then, prepped our “No Cook” Pasta Sauce for dinner before we headed out to see Transformers (it’s awesome, BTW!)
I have wanted to make this Barefoot Contessa Recipe for Summer Garden Pasta ever since I saw her make it.
I pretty much followed her recipe with two big exceptions.
Change #1 I used only 1/4 cup of olive oil and added 1/3 cup white balsamic vinegar.
You combine the cherry tomatoes, garlic, basil, olive oil/vinegar, sea salt, black pepper and crushed red pepper flakes, then, cover and let it sit for 4 hours to macerate.
Cook your pasta according to the packaged instructions.
Change #2 I only used 1/2 cup of parmesan cheese.
Toss cheese, pasta and your no cook sauce.
Top with additional fresh basil and serve.
Her recipe says it makes 6 servings, but, I think it makes more like 12 servings, 1 1/2 cups each for 5 points+ each.
We both LOVED it ~ it’s like having bruschetta on pasta. I think it would be delicious served hot or cold. I actually had 1 1/2 servings because my “mouth” wanted more
NEW AT FRIENDS FOR WEIGHT LOSS
HERE IS MY MINI MENU FOR THE WEEK
~ Recipes to be posted as I make everything.
* Leftover Summer Garden Pasta
* Ratatouille with Kale, Kielbasa and Chickpeas
* Stuffed Zucchini with salad!
* Burgers, Beer Battered Onion Rings, Salad
* BBQ Fig Pork Chops with snap peas
What is on your menu this week? Anything new, fun, or exciting?
Get ready for an addicting Snack Mix Giveaway coming up this week!