A Word About Wednesdays

I'm committed to this blog, and I don't take that commitment lightly because "this ain't my first time at the (blog-)rodeo!" Not only do I plan on sharing my journey with Weight Watchers and stories of personal growth, but I also envision this space as a means through which I can explore my passion for food, crafting and photography. This is likely to be another food blog in the already highly populated world wide web of food blogs, without, I hope, becoming just another forgotten food blog.

I'm pretty new at this, but if I've learned anything so far it's that creating content is hard work. Creating new posts is a time consuming labor of love. Brainstorming, cooking, photographing, writing, editing... Each of these steps takes a considerable amount of time. Maintaining a regular schedule is the only way to make blogging both a habit and a priority. I'm still struggling with what that schedule might look like for me, it will be different for all of us. It is important to post regularly, though, or else you risk losing momentum and your blog will go the way of some of my past blogs.

One way to inspire the creation of regular posts, is to "theme" a day of the week. Knowing that you'll post a meatless recipe on Mondays, or that every Thursday you'll post a roundup of your favorite Tumblr finds, gives you a little direction when approaching the ever daunting question: "What will I write about tonight?" The theme that I'm going to run with for now is "Wordless Wednesday" because it gives me the perfect excuse to explore my interest in photography while generating regular blog posts. Instagram has already gone a long way towards making me a daily phone photographer, but this theme will inspire me to dust off my real camera more frequently as well.

I hope that "Wordless Wednesday" posts won't just be a collection of dog photos, but even that's an okay place to start; so, expect to grow to love my little Yorkie! What do you enjoy photographing? Do you have any Wordless Wednesday themes and ideas that I should explore? I'd love some input, so please leave your comments below.

Pup vs Dust Bunny

The Pizza Crust Experiment

I spend a lot of time thinking about the answer to the question, "What's for dinner?" Truth be told, a lot of thought goes into future breakfasts and lunches too. Can you relate? Between scouring Pinterest for new recipes I want to try, and contemplating ways in which I might tweak those new recipes with Weight Watchers friendly substitutions, I commit a fair amount of preparation time before I even step foot into the kitchen. In cooking, as in weight loss, trying something new can be a thrilling challenge; you'll win some, and you'll lose some. The spaghetti squash pizza crust recipe that I'm sharing with you today is right on the cusp of being a big winner. With a few tweaks in the future, I know that we'll have a fabulous new pizza recipe on our hands.

Pinterest has been crawling with cauliflower crust recipes lately, and I've pinned a number of them myself. They look delicious, so each time I'm at the grocery store I buy a head of cauliflower with the intention of trying out one of the pizza recipes. I've got an addiction to roasting this vegetable, though, and can't bring myself to make anything else with beautiful fresh cauliflower. Someday I'll get around to trying it in any number of the other cauliflower recipes I'm collecting, and a pizza crust will be at the top of that list. When I came across a spinach pizza crust recipe, though, I started thinking about what other vegetables I had on hand that might make for a decent pizza base.

It didn't take me long to decide to experiment with spaghetti squash. If you've been following my blog posts at all, you'll know that I'm a super fan of spaghetti squash. I roast at least one a week, and always have cooked squash in the fridge. The addition of a little spaghetti squash really helps to bulk up a quick breakfast scramble, adds great texture to sandwiches, and packs some hidden vegetable power in macaroni and cheese. So, why wouldn't it make for a great pizza crust too?

While it was a yummy base for cheese, tomato sauce and veggies, spaghetti squash is a fairly watery vegetable. I think that the addition of a little flour could have gone a long way towards helping the crust stand up to the weight of the toppings, so that's what I'm suggesting in the recipe below. Play with this a little, and let me know what works for you.

Spaghetti Squash Pizza Crust

Servings: 2 Serving Size: 1/2 a pizza Points Plus*: 10 pts

Ingredients

2 cups Cooked spaghetti squash
1/4 cup Shredded Parmesan cheese
1 tbsp Garlic paste
1 tbsp Basil paste 
Black pepper to taste
1/3 cup Egg Beaters Original liquid egg substitute 
2 tbsp White whole wheat flour (add slowly, play with amount)
Baking spray
2/3 cup Low fat tomato sauce
1 cup Shredded, part skim, mozzarella cheese
1/8 cup Diced onion
1/8 cup Diced green peppers
1/4 cup Sliced mushrooms
17 slices Turkey Pepperoni

Directions

Preheat your oven to 425°.

In a large bowl, mix the spaghetti squash, shredded Parmesan cheese, garlic paste, basil paste and Egg Beaters. Once combined, add flour slowly and stir well. Flatten the mixture into a large, thin round "crust" on tinfoil prepared with baking spray. Make sure that your tinfoil is well coated with baking spray. My crust got super stuck to the tinfoil in some places, making it difficult to cut and serve. Parchment paper might be a better route to take, but I didn't have any on hand. Bake crust for 20-25 minutes, until golden brown. The edges will get a little crispy, but the rest of the surface should cook well.

Remove pizza from the oven, and let it cool for a few minutes while you gather and prepare your toppings. Add the tomato sauce, half the Mozzarella cheese, vegetable and meat toppings of your choice, and the remaining cheese. Return pizza to the oven.

Remove from oven when cheese is bubbly and melted, 12-15 minutes is a good estimate. Sticking crust aside, this pizza was pretty darned tasty. This isn't a slice that you're going to want to pick up and eat with your hands, unless you're in the mood to make a bit of a mess. Even after reheating the second day, using a fork was necessary. I prefer a slice that I can consume without cutlery, so this isn't going to become my favorite pie, but it was super satisfying and surprisingly filling.Yum!

*PointsPlus values calculated using the Recipe Builder on the Weight Watchers website

Coming to Terms with February 14th

On Thursday, I survived the very last Valentine's Day of my 20's; and I enjoyed it. Can you believe it? Single, and rapidly approaching 30, I spent a quiet Valentine's Day alone and didn't wallow in any sort of lonely hearted misery. It has taken me a long time to learn to embrace this mid-February holiday, and to stop letting the 14th ruin the whole month.

A Valentine from a local pizza place, be still my heart!

I spent so much of my late teens and early 20's obsessed with what Valentine's Day should look like. If I was in a relationship, undoubtedly my partner's romantic gestures were rarely grand enough. If I found myself single on the 14th, I clung firmly to the notion that I was supposed to be miserable and acted accordingly. Sometimes that meant binge drinking (and a little love bashing) with my single pals, other times it meant crying into a pint of fro-yo while watching chick flicks on the couch with my dog. I assume that my heavy dependence on romantic comedies might be partially to blame. It's not rational, however, to let contrived Hollywood plots dictate how I should feel about my life on this holiday. It seems I just got stuck chasing an ideal that I hadn't even created. Why was I so hell-bent on being a cliche?

Love was in the air, and in the snow.

A few years ago I was a month into a new relationship when Valentine's Day arrived. Against my better judgment I was dating someone that I couldn't really see a future with. Grown ups are supposed to be in relationships, right? She looked great on paper (if you're into that sort of thing) and she seemed to really like me; I figured those two facts might add up to enough of a reason to make it work. I agreed to be her Valentine, but found myself increasingly crabby as the day approached. The idea of putting myself through another mediocre date on Valentine's Day was just too depressing. I was sick of doing what was expected of me on this Hallmark holiday. I didn't want to spend the 14th with someone that didn't make me happy, so I canceled our plans.

Awesomely bacon-y Valentine's gifts.

On Thursday, I showed up for work with some Valentine-inspired pep in my step. I ate a small box of Reese's Peanut Butter Cups for breakfast (4 pointsplus, not exactly health food, but I counted it!) with my cup of coffee. When my manager asked me about how I would be spending the evening, I told her that my grand plan was to buy a bathrobe and sit on my couch eating take-out.

"Buy a what?" she asked.

"A really cozy bath robe!" I yelled into her office.

In fact, my night turned out even better than I had imagined because I managed to get free food from my sister in exchange for giving her a ride home from work. She even loaned me her bathrobe, so I didn't have to shell out any money to spoil myself for the evening. If we look at Valentine's day as an excuse to take some time to slow down and enjoy ourselves, then it doesn't matter if we're alone or in a couple. You don't have to do very much to make the day special (for yourself or a loved one), and that simplicity can leave you recharged and happy.

A delightful Valentine's Day dinner for one.

As I write all of this, I'm watching "The Giant Mechanical Man", a quirky rom-com about two 30-somethings struggling to find their way to a happy and meaningful existence. One of the characters just said something so poignant, that I feel it's worth sharing here:

"And it's true what they say. It only takes one person- just one person- to make you feel special and valid. And like you belong in the world." 

I've come to realize that every now and then it is okay, important even, for that "one person" to be yourself. Don't let the hype surrounding February 14th cause you to forget that!

Wordless Wednesday: Photographing Nemo

 

Comfort Food for the Snowed In Soul

This past weekend I got snowed in; a whole bunch of us on the East Coast did! A pesky blizzard named Nemo covered states from Pennsylvania up through Maine in a thick, white blanket. I was lucky, though. Not only did my power stay on throughout the storm, but my friend, Luke, made the trek down from Cambridge to get snowed in with me so that he could assist with the snow removal.

I have a weak lower back, and shoveling is a surefire way to end up bedridden and out of commission for at least a week. Luke took pity on me and did all of the heavy lifting when it came to digging my car out of a massive snow drift and clearing the driveway. I had to find some way to keep busy while he was out in the cold, so I took to the kitchen. I felt a little less guilty about how hard he was working as long as I was putting delicious food on the table!

Comfort food is extra comforting when enjoyed while snow is falling. The world outside slows to a stop, and your soul is able to relish a silence we rarely experience in our daily lives. On Friday evening, as the storm was picking up strength and inches were quickly accumulating, I fired up the oven and put together a vegetable laden baked macaroni and cheese. I wanted to enjoy something that tasted indulgent, without breaking all the rules. I found that the addition of vegetables made this dish more filling and satisfying than a typical serving of macaroni and cheese. This recipe came together in a very freestyle manner, but was quite tasty in the end. How could I go wrong, really? After all, pasta and cheese are two of the most comforting and delicious foods known to man- or, at least, to this woman.

Baked Vegetable Macaroni and Cheese 

Servings: 8 Serving Size: about 1 heaping cup Points Plus*: 7 pts

Ingredients

Cooking spray, olive oil
12 oz Elbow macaroni (I used Smart Taste)
1 cup Uncooked broccoli florets (I used fresh, frozen would probably work too)
1 package Frozen cooked squash 
1 cup Frozen spinach
1 cup Spaghetti squash, cooked
1 can Campbell's Healthy Request Cheddar Cheese Soup
1 tbsp Mustard
2 tbsp Ketchup
2 tsp Sriracha
Onion powder, to taste
Garlic powder, to taste
Black pepper, to taste
Slap Ya Mama seasoning, to taste (optional)
1 cup Shredded sharp cheddar cheese, reduced fat; reserve 1/4 cup for topping
1 cup Shredded mozzarella cheese, reduced fat; reserve 1/4 cup for topping

Directions

Gather your ingredients and preheat the oven to 350°. Prepare a 9" x 13" baking dish with cooking spray.

Add the macaroni and broccoli florets to a large pot of rapidly boiling water and cook according to the directions on the box of pasta. You'll want to ensure that the noodles are al dente so that they hold up to mixing and baking. While the pasta and broccoli cooks, defrost your squash in the microwave.

Drain the pasta and broccoli in a colander, and add it back to the pot. Add the remaining vegetables, spices and condensed soup. Stir. Add 3/4 cup of each of the cheeses, mix well and pour the contents into your prepared baking dish. Top with the remaining cheese, and bake for 25-30 minutes, or until the cheese is bubbly and golden.

Tonight I enjoyed leftovers with a side of roasted cauliflower & chicken.

*PointsPlus values calculated using the Recipe Builder on the Weight Watchers website

Progress Report: Month 1

Yesterday marked my one month anniversary on the Weight Watchers' 360 plan. Did I celebrate this first milestone by waking up, making a nice, big cup of hot coffee, and arriving at my meeting early? Nope. I slept late, missed my weigh in and fell- nay, jumped- off the healthy eating wagon!

I spent Friday night at my friend's house.  On Saturday morning we slept in, skipped breakfast because we found ourselves engrossed in TiVo'd episodes of "The Following", and then found ourselves famished and in the mood for a delicious treat by the time noon rolled around. At her husband's suggestion, we sent out for lunch. I fought with myself as I scoured the menu, truly torn between a craving for something naughty and wanting to stay within my points. Unfortunately, my willpower was lacking and I ordered a giant grilled chicken carbonara sub. I had no idea that the large sandwich would be so, well, large! Grilled chicken isn't normally a bad choice,  the trouble lies in the fact that the loaf of Italian bread was topped with lots of crispy bacon, melty cheese, and ranch dressing. The greasy and delicious curly fries we ordered weren't a very points friendly decision either. As if I hadn't done enough damage to my points allowance over lunch, when we found ourselves hungry again that evening, we decided on decadent ice cream sundaes for dinner.

Would you blame me if I decided to pretend that this day didn't happen? As soon as I placed my order, I consciously pushed all thoughts of Weight Watchers out of my mind. I didn't want to taint my junk food high with the all too familiar aftertaste of guilt. I needed to forget all about how many of my weekly points I was blowing on empty calories. I decided not to think about eating my five servings of fruits and vegetables or trying to make sure I got in some low fat dairy. I would take a "Don't ask, don't tell" approach to the day.

I had a change of heart, however, as I was getting ready for bed. The day did happen, but it didn't mean I had to blow the whole week ahead of me. If I didn't at least estimate how many points I had consumed, I would have no idea how to budget my weekly points between now and my next weigh in. I would be setting myself up to fail again each and every day. I'm human, and even in the wake up a bad decision (or two) with the 360 plan I'm starting to learn that I can take back control at any time. One gigantic meal is not a sane reason to blow the whole week, it doesn't have to automatically mean that I'll see a gain at the scales next week. So, I did some menu research and estimated the points in each meal. It turns out I still have 26 of my weekly points left, and the fact that I was able to own up to everything I ate is a huge non-scale victory for me.

Saturday's damage report 

It was eye opening to take a look at just how many points my off-plan day used up. I hate that I used to eat like that regularly, daily even, without batting an eye. It's no wonder I gained so much weight. Sure, I knew that what I was doing wasn't great for my health, but it was easier not to care. It was easier to eat first, and deal with feeling a little guilty later. It's harder to wrestle with those feelings before eating, and to choose not to overindulge. I think that a part of me felt like I would be missing out if I didn't treat myself to a day of junk food. It turns out that I don't I actually miss it as much as I've conditioned myself to believe I do. That's because, in reality, I still eat what I want. Over the last month I have had a little bit of reduced fat ice cream almost every day, I've been out to eat and enjoyed delicious 3 course meals, I've even consumed my fair share of bacon. So, there's no need to feed into the belief that I need to succumb to a day of binge eating.

I weighed in today so that I could plug in a weight for Saturday's missed meeting. I'm up half a pound, and feel like I can attribute some of that to the damage I did yesterday. 

And now, the numbers...

This month I managed to lose 7.7 pounds, in addition to inches from my waist, hips, arms, bust and thighs. I can't complain!

My official E-Tools progress report