May Your stuffing be tasty,
May your turkey be plump,
May your potatoes n’ gravy,
Have nary a lump,
May your yams be delicious,
May your pies be the prize,
May your Thanksgiving dinner
Stay off of your thighs.
(Owen K. Lorion)
Tuesday, November 22, 2011
Thursday, November 17, 2011
Thanksgiving PointsPlus and ideas....
For some of us, Thanksgiving is a simple turkey dinner and a time to give thanks. But for many, it's an eating orgy and a six-week countdown to the same lose-weight-and-get-back-in-shape New Year's resolution that we make year after year…after year.
Break the cycle this holiday season. Enjoy Thanksgiving but don't overindulge; head into the New Year feeling confident, slimmer and in control.
Ready, set, eat
Consider the worst-case scenario: If you were to eat a serving of dark meat turkey with all the fixings and sides in the plate above it would total a whopping 50 PointsPlus® values. Here's how to slash that number.
Make classic recipes light
If you're hosting dinner or bringing a dish to someone else's house, consider trimming the fat from your recipes. For instance:
•Make your mashed potatoes creamy with naturally low-fat buttermilk instead of butter
•Pour your turkey pan drippings into a large glass bowl (or you can use a gravy/fat separator) and allow it to sit for 5 minutes so you can skim off a layer of fat. Use some of the fat in your gravy, not al
•Slim down your pie by making a light cookie crumb layer instead of a traditional pie crust
•Leave off the top (or bottom) crust instead of using both. Or forget all about the crusts and bake your pie filling in small ramekins for mini soufflés instead
•Use whole-wheat bread, not white, for stuffing to increase the fiber and decrease the PointsPlus values (not to mention upping its vitamin and mineral profile)
Opt for tasty Weight Watchers recipes
Compare the PointsPlus values for some traditional Thanksgiving dishes versus our sure-to-please renovated recipes:
Traditional Recipe PointsPlusValue Weight Watchers Recipe PointsPlusValue
Green bean casserole (3/4 cup) 4 Green beans with almonds (3/4 cup) 2
Candied sweet potatoes (1 cup) 8 Candied sweet potatoes(1 cup) 5
Garlic mashed potatoes (3/4 cup) 6 Garlic mashed potatoes (1/2 cup) 7
Mashed sweet potatoes, canned (1/2 cup) 2 Mashed sweet potatoes (1/2 cup) 2
Canned cranberry sauce (1/3 cup) 3 Cranberry-orange relish 2 2/3 tablespoons 2
Bread stuffing (1 cup) 8 Bread stuffing (1 cup) 3
Pumpkin pie (1 slice) 9 Pumpkin pie (1 slice) 5
Pecan pie (1 slice) 12 Pecan tartlets (1 item) 4
Know your portions
To help you size up your servings, come armed with some visuals:
•1 cup of mashed potatoes is about the size of a tennis ball or your fist
•3 ounces of turkey equals a computer mouse or a checkbook
•1/2 cup of green bean casserole fits into a small cupcake wrapper or an ice cream scoop
•1/4 cup of gravy equals 4 tablespoons; measure out some water in your gravy ladle to see how many tablespoons one full ladle holds
Comparison shop
Look up the PointsPlus values of common foods before the meal so you can make smarter choices. Here's a mini guide:
Item PointsPlusValue
White meat turkey (no skin; 4 oz) 4
Turkey leg (with skin; 4 oz) 6
Mashed sweet potatoes (1 cup, canned)
7 Candied sweet potatoes (1 cup) 11
Apple Pie (1 slice store-bought) 8
Pecan Pie (1 slice store-bought) 12
Break the cycle this holiday season. Enjoy Thanksgiving but don't overindulge; head into the New Year feeling confident, slimmer and in control.
Ready, set, eat
Consider the worst-case scenario: If you were to eat a serving of dark meat turkey with all the fixings and sides in the plate above it would total a whopping 50 PointsPlus® values. Here's how to slash that number.
Make classic recipes light
If you're hosting dinner or bringing a dish to someone else's house, consider trimming the fat from your recipes. For instance:
•Make your mashed potatoes creamy with naturally low-fat buttermilk instead of butter
•Pour your turkey pan drippings into a large glass bowl (or you can use a gravy/fat separator) and allow it to sit for 5 minutes so you can skim off a layer of fat. Use some of the fat in your gravy, not al
•Slim down your pie by making a light cookie crumb layer instead of a traditional pie crust
•Leave off the top (or bottom) crust instead of using both. Or forget all about the crusts and bake your pie filling in small ramekins for mini soufflés instead
•Use whole-wheat bread, not white, for stuffing to increase the fiber and decrease the PointsPlus values (not to mention upping its vitamin and mineral profile)
Opt for tasty Weight Watchers recipes
Compare the PointsPlus values for some traditional Thanksgiving dishes versus our sure-to-please renovated recipes:
Traditional Recipe PointsPlusValue Weight Watchers Recipe PointsPlusValue
Green bean casserole (3/4 cup) 4 Green beans with almonds (3/4 cup) 2
Candied sweet potatoes (1 cup) 8 Candied sweet potatoes(1 cup) 5
Garlic mashed potatoes (3/4 cup) 6 Garlic mashed potatoes (1/2 cup) 7
Mashed sweet potatoes, canned (1/2 cup) 2 Mashed sweet potatoes (1/2 cup) 2
Canned cranberry sauce (1/3 cup) 3 Cranberry-orange relish 2 2/3 tablespoons 2
Bread stuffing (1 cup) 8 Bread stuffing (1 cup) 3
Pumpkin pie (1 slice) 9 Pumpkin pie (1 slice) 5
Pecan pie (1 slice) 12 Pecan tartlets (1 item) 4
Know your portions
To help you size up your servings, come armed with some visuals:
•1 cup of mashed potatoes is about the size of a tennis ball or your fist
•3 ounces of turkey equals a computer mouse or a checkbook
•1/2 cup of green bean casserole fits into a small cupcake wrapper or an ice cream scoop
•1/4 cup of gravy equals 4 tablespoons; measure out some water in your gravy ladle to see how many tablespoons one full ladle holds
Comparison shop
Look up the PointsPlus values of common foods before the meal so you can make smarter choices. Here's a mini guide:
Item PointsPlusValue
White meat turkey (no skin; 4 oz) 4
Turkey leg (with skin; 4 oz) 6
Mashed sweet potatoes (1 cup, canned)
7 Candied sweet potatoes (1 cup) 11
Apple Pie (1 slice store-bought) 8
Pecan Pie (1 slice store-bought) 12
Saturday, November 12, 2011
Thanksgiving Countdown
Thanksgiving Countdown
Article By: Elly Trickett McNerney
Follow this “to do” list all month long to stay on top of your holiday game plan.
Some people thrill at the thought of hosting Thanksgiving; others pall at the notion of gigantic, slippery turkeys, solid logs of canned cranberry and a house full of guests. Whichever group you fall into, we’ve taken the guesswork out of it with this checklist.
Early November
Plan your menu – decide which items can be made ahead of time and frozen.
Make sure you have the proper kitchen equipment, and plan out your cooking times. You won’t be able to put everything in the oven at once.
Prepare guest list and send invitations.
Familiarize yourself with our Best-Ever Slimmed-Down Turkey and Gravy recipe.
Figure out what size turkey you’ll need, and order it.
Make turkey stock and freeze it.
Decide on your table setting/room décor/music, and pick an overall theme.
Put together a list of kid activities to keep them busy.
Because it’s a busy time be sure to create a workout schedule – it will keep your weight-loss on track and help with stress. Even on the most time-crunched days, you can fit in a 20-minute walk.
Ask for some of your guests to bring dishes so you don’t have to do it all.
Make a double batch of low PointsPlus® values soup, and a warming casserole or lasagna, and freeze in single and double-size portions so you’ll have a few homemade meals ready for that last week. Try this Spicy Black Bean Soup, a Greek-inspired Meat Moussaka or the delicious and easy Slow Cooker Lasagna.
Saturday November 19
Go shopping for make-ahead or non-perishable items including drinks.
Clean the house.
Sunday November 20
Have a fun family day — go for a bike ride, have a chilly weather picnic (think soups in a flask and bundling up in layers), or just chill out with some board games and Mulled Apple-Cranberry Cider.
Make pie crusts, cakes, bread — and get the family to help.
Monday November 21
Prepare table setting — polish silver, make sure glasses sparkle, press linens, assemble serving platters.
Start defrosting turkey.
Make the Cranberry-Orange Relish
Tuesday November 22
Get a start on side dishes. This frees up your counter space!
Make the Stuffing with Sage and Chives — it keeps for three days in the fridge.
Assemble the Pumpkin Pie with Graham Cracker Crust and Caramel-Apple Tart.
Shop for remaining food items such as bread, salad greens
Make ice cubes.
Wednesday November 23
Steam the Brussels sprouts and prepare the turkey bacon for the Brussels Sprouts with Chestnuts.
Make the Dark Chocolate Cake
Defrost turkey stock.
Set the table.
Chill beer, soda, white wine.
Treat yourself to a mani/pedi or a blowout.
Thanksgiving day
7:30am: Take the turkey out of the fridge. Double-check when you need to put your turkey in the oven, remembering to leave enough time for preheating.
8am: Have a hearty breakfast with plenty of protein and fiber, like this Asparagus, Bacon and Cheese Strata, to keep you going while you prepare the meal, and to cut down on the likelihood of nibbling.
10:30am: Prepare the Apple-Topped Mashed Sweet Potatoes, put in the fridge.
12:30pm: Have a light lunch low in PointsPlus values to keep you going so you don’t overdo it at dinner. Take some time after your lunch to have a cup of tea and read a book, even if it’s just 20 minutes hiding in the bathroom. Make it known that interruptions are unwelcome — and unwise!
2:30pm: Put the Apple-Topped Mashed Sweet Potatoes in the oven.
3:00pm: As guests arrive welcome them with appetizers, low-fat cheeses, olives, wine, and 0 PointsPlus values dips.
3:15pm: Put the Stuffing with Sage and Chives in the oven.
3:30pm: Take the turkey out of the oven, make the gravy.
3:45pm: Finish making the Brussels Sprouts with Chestnuts.
4pm: Bon appétit!
6pm: Rouse your household for a brisk walk — minus two designated clearer-uppers. (They can earn activity PointsPlus values for cleaning if they do it with gusto!)
7pm: Make sure leftovers are safely stored. If you’re feeling generous, prepare doggy bags for guests.
Friday
Check out the Food and Recipes section of WeightWatchers.com for creative ways to spruce up leftovers.
Plan your food and activity for the weekend — many people fall off the wagon, often because they feel they’ve been “good” on Thanksgiving itself.
Get a good workout in, to motivate you to stay on track between now and the holidays.
Article By: Elly Trickett McNerney
Follow this “to do” list all month long to stay on top of your holiday game plan.
Some people thrill at the thought of hosting Thanksgiving; others pall at the notion of gigantic, slippery turkeys, solid logs of canned cranberry and a house full of guests. Whichever group you fall into, we’ve taken the guesswork out of it with this checklist.
Early November
Plan your menu – decide which items can be made ahead of time and frozen.
Make sure you have the proper kitchen equipment, and plan out your cooking times. You won’t be able to put everything in the oven at once.
Prepare guest list and send invitations.
Familiarize yourself with our Best-Ever Slimmed-Down Turkey and Gravy recipe.
Figure out what size turkey you’ll need, and order it.
Make turkey stock and freeze it.
Decide on your table setting/room décor/music, and pick an overall theme.
Put together a list of kid activities to keep them busy.
Because it’s a busy time be sure to create a workout schedule – it will keep your weight-loss on track and help with stress. Even on the most time-crunched days, you can fit in a 20-minute walk.
Ask for some of your guests to bring dishes so you don’t have to do it all.
Make a double batch of low PointsPlus® values soup, and a warming casserole or lasagna, and freeze in single and double-size portions so you’ll have a few homemade meals ready for that last week. Try this Spicy Black Bean Soup, a Greek-inspired Meat Moussaka or the delicious and easy Slow Cooker Lasagna.
Saturday November 19
Go shopping for make-ahead or non-perishable items including drinks.
Clean the house.
Sunday November 20
Have a fun family day — go for a bike ride, have a chilly weather picnic (think soups in a flask and bundling up in layers), or just chill out with some board games and Mulled Apple-Cranberry Cider.
Make pie crusts, cakes, bread — and get the family to help.
Monday November 21
Prepare table setting — polish silver, make sure glasses sparkle, press linens, assemble serving platters.
Start defrosting turkey.
Make the Cranberry-Orange Relish
Tuesday November 22
Get a start on side dishes. This frees up your counter space!
Make the Stuffing with Sage and Chives — it keeps for three days in the fridge.
Assemble the Pumpkin Pie with Graham Cracker Crust and Caramel-Apple Tart.
Shop for remaining food items such as bread, salad greens
Make ice cubes.
Wednesday November 23
Steam the Brussels sprouts and prepare the turkey bacon for the Brussels Sprouts with Chestnuts.
Make the Dark Chocolate Cake
Defrost turkey stock.
Set the table.
Chill beer, soda, white wine.
Treat yourself to a mani/pedi or a blowout.
Thanksgiving day
7:30am: Take the turkey out of the fridge. Double-check when you need to put your turkey in the oven, remembering to leave enough time for preheating.
8am: Have a hearty breakfast with plenty of protein and fiber, like this Asparagus, Bacon and Cheese Strata, to keep you going while you prepare the meal, and to cut down on the likelihood of nibbling.
10:30am: Prepare the Apple-Topped Mashed Sweet Potatoes, put in the fridge.
12:30pm: Have a light lunch low in PointsPlus values to keep you going so you don’t overdo it at dinner. Take some time after your lunch to have a cup of tea and read a book, even if it’s just 20 minutes hiding in the bathroom. Make it known that interruptions are unwelcome — and unwise!
2:30pm: Put the Apple-Topped Mashed Sweet Potatoes in the oven.
3:00pm: As guests arrive welcome them with appetizers, low-fat cheeses, olives, wine, and 0 PointsPlus values dips.
3:15pm: Put the Stuffing with Sage and Chives in the oven.
3:30pm: Take the turkey out of the oven, make the gravy.
3:45pm: Finish making the Brussels Sprouts with Chestnuts.
4pm: Bon appétit!
6pm: Rouse your household for a brisk walk — minus two designated clearer-uppers. (They can earn activity PointsPlus values for cleaning if they do it with gusto!)
7pm: Make sure leftovers are safely stored. If you’re feeling generous, prepare doggy bags for guests.
Friday
Check out the Food and Recipes section of WeightWatchers.com for creative ways to spruce up leftovers.
Plan your food and activity for the weekend — many people fall off the wagon, often because they feel they’ve been “good” on Thanksgiving itself.
Get a good workout in, to motivate you to stay on track between now and the holidays.
Friday, November 11, 2011
Pumpkin Fluff
I hope you like this as much as I do. Diana
Makes 8 servings/ 2 PointsPlus per serving
Ingredients
1 small envelope Jell-O instant FF/SF butterscotch pudding mix
1 small envelope Jell-O instant FF/SF vanilla pudding mix
3 cups of FF milk
1 large can of pumpkin pure (29 oz)
1/4 tsp pumkin pie spice
Mix milk with instant pudding with a hand blender. Add pumpking pure and spice and mix well until blended and soft.
Chill 2 hours
Makes 8 servings/ 2 PointsPlus per serving
Ingredients
1 small envelope Jell-O instant FF/SF butterscotch pudding mix
1 small envelope Jell-O instant FF/SF vanilla pudding mix
3 cups of FF milk
1 large can of pumpkin pure (29 oz)
1/4 tsp pumkin pie spice
Mix milk with instant pudding with a hand blender. Add pumpking pure and spice and mix well until blended and soft.
Chill 2 hours
Wednesday, November 9, 2011
Weight Watchers Shepard’s Pie
Weight Watchers Shepard’s Pie
Points: 6 weight watchers pointsplus
Servings: 6
Serving Size: 1/6 of recipe
2 potatoes, peeled and chopped
Head of cauliflower, chopped
1/4 skim milk
2 tbsp low fat sour cream
Salt and Pepper
Optional: fresh cut chives
1 lb 93% lean ground beef
1 chopped onion, medium size
1 stalk chopped celery
2 chopped carrots
1 tsp vegetable oil
1 cup frozen peas
1.5 tsp Worcestershire sauce
3 tsp flour
2 sprigs of fresh thyme, chopped
1 cup fat free beef broth
Salt and pepper
1 cup creamed corn
Optional: 1-2 tbsp tomato paste
1. Preheat your oven to 425 degrees.
2. Bring a large pot of salted water to a boil. Add the potatoes and cauliflower and cook for 8-10 minutes until soft. Add to a blender with 1/4 cup milk, sour cream, and salt and pepper to taste. Blend to desired consistency. Add some of the cooking liquid if you need more liquid.
3. In a saute pan, brown the ground beef. Add salt and pepper to taste. Remove from pan and set aside.
4. Add the vegetable oil, onion, carrots, and celery. Cook for 5-7 minutes until everything begins to soften up.
5. Add the ground beef, frozen peas, beef broth, Worcestershire sauce, thyme, and tomato paste if you are using it to the pan. Bring to a simmer. Season with salt and pepper.
6. Stir in the flour and let simmer for 10 minutes.
7. Then begin the layering. Spread the beef mixture onto the bottom of your baking dish. Then pour the creamed corn over the beef and spread evenly. Then gently spread the mashed potatoes and cauliflower across.
8. Bake for 15-20 minutes until bubbling. Consider broiling for the last 3-4 minutes to brown the top. Enjoy!
Points: 6 weight watchers pointsplus
Servings: 6
Serving Size: 1/6 of recipe
2 potatoes, peeled and chopped
Head of cauliflower, chopped
1/4 skim milk
2 tbsp low fat sour cream
Salt and Pepper
Optional: fresh cut chives
1 lb 93% lean ground beef
1 chopped onion, medium size
1 stalk chopped celery
2 chopped carrots
1 tsp vegetable oil
1 cup frozen peas
1.5 tsp Worcestershire sauce
3 tsp flour
2 sprigs of fresh thyme, chopped
1 cup fat free beef broth
Salt and pepper
1 cup creamed corn
Optional: 1-2 tbsp tomato paste
1. Preheat your oven to 425 degrees.
2. Bring a large pot of salted water to a boil. Add the potatoes and cauliflower and cook for 8-10 minutes until soft. Add to a blender with 1/4 cup milk, sour cream, and salt and pepper to taste. Blend to desired consistency. Add some of the cooking liquid if you need more liquid.
3. In a saute pan, brown the ground beef. Add salt and pepper to taste. Remove from pan and set aside.
4. Add the vegetable oil, onion, carrots, and celery. Cook for 5-7 minutes until everything begins to soften up.
5. Add the ground beef, frozen peas, beef broth, Worcestershire sauce, thyme, and tomato paste if you are using it to the pan. Bring to a simmer. Season with salt and pepper.
6. Stir in the flour and let simmer for 10 minutes.
7. Then begin the layering. Spread the beef mixture onto the bottom of your baking dish. Then pour the creamed corn over the beef and spread evenly. Then gently spread the mashed potatoes and cauliflower across.
8. Bake for 15-20 minutes until bubbling. Consider broiling for the last 3-4 minutes to brown the top. Enjoy!
Funkadelic Chili Mac
Funkadelic Chili Mac
2011 Hungry Girl. All Rights Reserved.
Serves:4 servings
1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef-style soy crumbles
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon chopped garlic
1/4 teaspoon ground cumin
5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
1/4 cup shredded fat-free Cheddar cheese
Cayenne pepper, optional
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.
Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!
PER SERVING (1/4th of recipe, about 1 3/4 cups): 297 calories, 2g fat, 637mg sodium, 55.5g carbs, 9.75g fiber, 11.5g sugars, 19g protein
2011 Hungry Girl. All Rights Reserved.
Serves:4 servings
1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
1 cup canned red kidney beans, drained and rinsed
1 cup frozen ground-beef-style soy crumbles
1 onion, chopped
1 red or green bell pepper, seeded and chopped
1 cup chopped portabella mushrooms
1/3 cup tomato paste
1 teaspoon chili powder
1/2 teaspoon chopped garlic
1/4 teaspoon ground cumin
5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
1/4 cup shredded fat-free Cheddar cheese
Cayenne pepper, optional
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir.
Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside.
Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy!
PER SERVING (1/4th of recipe, about 1 3/4 cups): 297 calories, 2g fat, 637mg sodium, 55.5g carbs, 9.75g fiber, 11.5g sugars, 19g protein
The Ups and Downs of Weight Loss
This is a great article and I would love you all to read it. Diana
The Ups and Downs of Weight Loss
Article By: William Sukala, MS, CSCS
Daily weight fluctuations
In our weekly fitness Q&A series, William Sukala, MS, CSCS, answers questions about fitness, from whether to eat before exercising to how to treat sore muscles.
Q: I am a Lifetime member and I have met my goal weight. My question is how much weight is okay to fluctuate?
A: First off, congratulations on achieving your goal weight! This is a great question because so many people associate their progress with their daily weight. In fact, you might be one of those people whose weight varies by several pounds from day to day or even within the same day. But fret not, this doesn't necessarily mean you're any fatter or leaner than yesterday.
Truth is, daily fluctuations on the scale are completely normal. Body weight will shift a bit depending on the status of your body's fluids and solids (e.g., how much food and water you've consumed, bowel movements, urination and sweat rate).
To further convince you that a few extra pounds on the scale is not fat, consider the following. One pound of stored body fat contains 3500 calories of stored energy. For example, in order for you to gain three pounds overnight, you would have to eat an additional 10,500 (3 x 3500) calories above and beyond your usual calorie intake! On the other end of the spectrum, losing three pounds overnight would require you to burn 10,500 calories, which would be the equivalent of a 105-mile run! The bottom line: try not to get too fixated on your daily weight. And when you do weigh yourself, try to make sure you do so under similar conditions each time (e.g., time of day, before exercise, before meals). Keep up the great work.
The Ups and Downs of Weight Loss
Article By: William Sukala, MS, CSCS
Daily weight fluctuations
In our weekly fitness Q&A series, William Sukala, MS, CSCS, answers questions about fitness, from whether to eat before exercising to how to treat sore muscles.
Q: I am a Lifetime member and I have met my goal weight. My question is how much weight is okay to fluctuate?
A: First off, congratulations on achieving your goal weight! This is a great question because so many people associate their progress with their daily weight. In fact, you might be one of those people whose weight varies by several pounds from day to day or even within the same day. But fret not, this doesn't necessarily mean you're any fatter or leaner than yesterday.
Truth is, daily fluctuations on the scale are completely normal. Body weight will shift a bit depending on the status of your body's fluids and solids (e.g., how much food and water you've consumed, bowel movements, urination and sweat rate).
To further convince you that a few extra pounds on the scale is not fat, consider the following. One pound of stored body fat contains 3500 calories of stored energy. For example, in order for you to gain three pounds overnight, you would have to eat an additional 10,500 (3 x 3500) calories above and beyond your usual calorie intake! On the other end of the spectrum, losing three pounds overnight would require you to burn 10,500 calories, which would be the equivalent of a 105-mile run! The bottom line: try not to get too fixated on your daily weight. And when you do weigh yourself, try to make sure you do so under similar conditions each time (e.g., time of day, before exercise, before meals). Keep up the great work.
Kick Start Your Success
Kick-Start Your Success
Article By: Diana Kelly
Rev up your weight-loss progress by re-focusing on your plan.
The holidays are almost here! Now's the best time to refocus your weight-loss goals to prepare for this holiday season. To start, it's always a good idea to go back to the basics. Reread the First steps section of the Plan and get reacquainted with the ins and outs. Sample new recipes and follow the Good Health Guidelines.
More Ways to Kick-Start Your Progress
Find an accomplice
Having a weight-loss "partner," who can keep you on track, is crucial. Join a challenge on the Message Boards for daily check-ins where you can share food and exercise tips. Or ask a friend, family member or colleague.
Be aware
Healthier eating becomes habitual, but you still need to maintain a heightened awareness of what you're eating. Use your Plan Manager to stay on top of your eating habits and weigh in at each meeting to see how you're doing. Track your weight loss using the Weight Tracker and Progress Charts.
Be communicative
Bring up any problems that you feel may derail you to people you feel comfortable sharing your experiences with. Sometimes others can help you make sense of what's going on. Discuss challenging strategies on the Message Boards.
Keep track
Tracking your food intake is crucial. Try writing down what you eat and drink every day. The amounts may surprise you!
Article By: Diana Kelly
Rev up your weight-loss progress by re-focusing on your plan.
The holidays are almost here! Now's the best time to refocus your weight-loss goals to prepare for this holiday season. To start, it's always a good idea to go back to the basics. Reread the First steps section of the Plan and get reacquainted with the ins and outs. Sample new recipes and follow the Good Health Guidelines.
More Ways to Kick-Start Your Progress
Find an accomplice
Having a weight-loss "partner," who can keep you on track, is crucial. Join a challenge on the Message Boards for daily check-ins where you can share food and exercise tips. Or ask a friend, family member or colleague.
Be aware
Healthier eating becomes habitual, but you still need to maintain a heightened awareness of what you're eating. Use your Plan Manager to stay on top of your eating habits and weigh in at each meeting to see how you're doing. Track your weight loss using the Weight Tracker and Progress Charts.
Be communicative
Bring up any problems that you feel may derail you to people you feel comfortable sharing your experiences with. Sometimes others can help you make sense of what's going on. Discuss challenging strategies on the Message Boards.
Keep track
Tracking your food intake is crucial. Try writing down what you eat and drink every day. The amounts may surprise you!
Subscribe to:
Posts (Atom)
