Low Point (Wonders)

Source

Well, I'm back from an unintended hiatus - a lot has happened over the past couple of months – and I’m happy to report that it’s all been positive! I’ve gotten to spend quality time with family and friends, survived the temptations of the holiday season and as of my one-year anniversary with Weight Watchers, I’ve more than doubled my original weight loss goal!

Like me, I am sure that many of you may have resolved to stay OR get healthy in 2013 (and are hopefully still ‘on the wagon’). So, I’m happy to make my return with a list of what I call Low Point Wonders – snacks that clock in at 2 PointsPlus® value or less. These are my everyday go-tos to satisfy cravings and get me over the mid-afternoon hump at work. Try them and let me know what you think; and I’d love to hear what your favorites are - so feel free to share in the comments below!

Banana Slices with 1 Milk or Dark Dove Promise (1 PointsPlus® Value)
Nuke chocolate in microwave for 1 minute, or until mostly melted and smooth. Dip banana slices in and enjoy a slimmed-down version of a carnival treat!

¾ Cup Red Pepper Slices OR Baby Carrots with 1 The Laughing Cow Blue Cheese Wedge
(1 PointsPlus® Value)
I also like to add some smoked chipotle Tabasco sauce for a wing-like kick.

¾ Cup Baby Carrots with 1 The Laughing Cow Queso Fresco and Chipotle Cheese Wedge
(1 PointsPlus® Value)
Salty and spicy – and a crunch to boot!

3 Clementines (0  PointsPlus® Value)
These are in season right now – get them while they’re at the height of their yumminess!

Angie’s Kettle Corn – Sweet & Salty (2 PointsPlus® Value)
Look for the .5 oz. snack bags at Target -  perfect portion size to satisfy an afternoon craving

1 Cup Apple Slices with 1 The Laughing Cow Cinnamon Cream Cheese Wedge
(1 PointsPlus® Value)
Spread cream cheese on the slices as you would peanut butter. The cheese and cinnamon combo with the apple tastes decadent without the guilt!

Happy Snacking!

The Butternut Squash Pizza Experiment.

A while back I discovered a fabulous pizza at a local restaurant. Featuring butternut squash, ricotta and sage on a thin but chewy crust, it was anything but typical Italian fare! I had the pleasure of sharing it with friends from out of town and my mom became an instant fan when we ordered in during one of her visits.

 

Then, the unthinkable happened – the restaurant closed! We were pretty sad that we would no longer be able to enjoy it on a whim and my mom kept talking about how she was craving the pizza upon visits to my apartment. And so it became my quest to find a recipe online…without much luck! A few dozen clicks later, I finally came across something similar on the Epicurean Mom blog, and adapted it from memory.

 

While the steps to creating the pizza are a little labor-intensive, this is an overall easy recipe that I recommend you try – especially since it’s in season and perfect to serve as an appetizer at any holiday gathering! 

 

 

 

Roasted Butternut Squash, Ricotta and Sage Pizza

 

Yields a 10-inch pizza, 6 servings (2 pieces each)

 

Recipe adapted from Epicurean Mom

 

Ingredients:

 

1 thin-crust pizza dough (you can make your own or use pre-made – I used Pillsbury brand)

 

1 small onion, peeled and sliced

 

13 fresh sage leaves, chopped plus a few whole leaves for garnish

 

1 small butternut squash, peeled and diced into 1-inch squares

 

3 cloves fresh garlic, minced

 

2 tablespoons olive oil

 

1 cup part-skim Ricotta cheese

 

Salt and pepper to taste

 

 

Preparation:

 

Preheat oven to 400 degrees. Lay diced butternut squash and garlic onto a baking sheet, drizzle with 1 tablespoon of the olive oil. Toss to coat. Bake for 30-35 minutes, or until tender. Let cool slightly, then scoop the squash pieces and garlic into a food processor. Pulse until smooth. Set aside.

 

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, until browned and starting to caramelize, about 10 minutes. Add most of the chopped sage leaves and stir constantly, cook until fragrant and starting to crisp, about 3 minutes. Turn off heat and set aside.

 

Pat out your pizza dough to form to a baking sheet or a 10-inch pizza pan sprayed with non-stick spray. Make sure the sides are slightly thicker to form a crust. Set aside until ready to assemble.

 

Turn oven up to 500 degrees.

 

Generously sprinkle dough with salt and pepper. Drizzle the dough with the second tablespoon of oil and spread the caramelized onion and sage mixture evenly. Top with alternating dollops of the squash puree and ricotta. 

 

Bake for 7-10 minutes, or until a golden brown. Let cool for 5 minutes before serving. Garnish with remaining fresh sage leaves and enjoy!

 

Nutrition Facts per Serving:

Calories: 302.4
Fat: 10g

Saturated Fat: 3.1g
Carbs: 44.9g
Fiber: 4.4g

Sodium: 526mg
Protein: 10.7g

PointsPlus® Value 8



Pumpkin Cheesecake.

For the past few Thanksgivings, I've contributed a delectable Pumpkin Cheesecake to the spread. Creamy, with just the hint of spice and pumpkin flavor, it's a surefire hit every year!

However, one slice of this lovely dessert clocks in at over 600 calories and 30 grams of fat! I just can't bring myself to serve up something so indulgent when I'm preaching healthy eating on a daily basis.

So, with a little 'googling' and review of recipes, I'll be bringing a lighter version to the table this year - Thank You to the Recipe Girl. And you're welcome. ;o)

Happy Thanksgiving!

A New(ish) Twist on the Good Ole Sweet Potato.

Every year, we have a potluck Thanksgiving celebration at work. It’s an ongoing tradition that started as a department idea and grew to be company-wide and we are welcome to bring a dish of our choice (or an item if you don’t cook).

Obviously, I would look for something different to bring, and when I was looking for recipes I stumbled across a very interesting take on the sweet potato. Given the ingredients (sweet and spicy, Indian and traditional American, components of holiday flavors), I knew I had to give it a try. Well, the rest is history and I’ve been delighting co-worker’s taste buds with the recipe ever since!

This year, I’ll be presenting everyone with the same dish, but in light of my healthy eating lifestyle, I’ve made a couple of changes to make it a better option for all to enjoy. So here you have it – the new and improved Roasted Sweet Potato Salad with Balsamic Chutney Dressing!

Try it and let me know how you like it – it will certainly add a lot of color and flavor to your Thanksgiving table!

Roasted Sweet Potato Salad with Balsamic Chutney Dressing

Adapted from an original Food Network Recipe

Prep Time: 15 min

Cook Time: 30 min

Makes 10 - 1 1/4 cup servings at a value of 5 PointsPlus® each

Ingredients

Salad:

• 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
• original, canola or olive oil nonstick cooking spray
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup raw almonds, chopped or sliced
• 1 cup dried cranberries, chopped
• 1 cup chopped scallions (green and white)
• 1 cup julienned roasted red pepper (packed in water), drained

Dressing:

• 1/4 cup Newman’s Own Light Balsamic Vinaigrette
• 1/4 cup jarred mango chutney (like Patak)
• 2 tablespoons dijon mustard
   

Directions:

Preheat oven to 425 degrees F.

On a baking sheet, combine the potatoes, rosemary, salt, pepper, cumin and ginger and spray with cooking spray to give the mixture a light coating. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat a small skillet over medium heat. Add the almonds and cook, stirring, until toasted. Transfer to a plate and season with salt and pepper. In a separate small bowl, combine the cranberries, scallions, and red pepper and set aside.

Prepare the dressing by whisking all ingredients until blended.

Assemble salad by gently tossing the roasted potatoes with the red pepper, cranberry and onion mixture. Add the dressing, toss to coat and garnish with the toasted almonds. Serve immediately and enjoy!

Frugal Fashion Find.

I love me a good manicure but really don't want to break the bank experimenting with all of this season's colors. Luckily I have found a fab alternative on the cheap!

Wet n Wild has a line of nail polish called megalast that's chip-resistant and it comes in an array of colors, including hues that mirror those of Pantone's Fall 2012 Color Report. I've tried a few of the colors out already and while the wider brush takes a little getting used to during application, these little gems are a fun and afforable way to experiment with color!

At a mere $1.99 a pop they are a steal that you can't afford to pass up!

 



Happy Painting!

Something to Write Home (and a Post) About.



As of this morning's OFFICIAL weekly weigh-in, I’ve lost over 50 pounds!

I didn’t know I had that much to lose when I started this journey, but I am thrilled with the progress I’ve made. It hasn’t been without a struggle at times, but I am a big believer in the process and am more than 100% confident as I continue the adventure!

 Yes, it takes will power and determination (which I’ve learned a LOT about), but I have to send out a HUGE thank-you to my family and friends. You’ve listened to me talk about Weight Watchers at length, counted points with me and cheered me on these last several months and I couldn’t be more grateful for your support.

 Here’s to a bright future as I press on!

Pumpkin-Palooza.

I HEART Autumn!

First, I should apologize for being a bad blogger. Life just got in the way of writing, and, well, I should be scolded! Second, with my return comes a treat – a look into "all things" pumpkin in celebration of fall!

If you know me personally, you know that this time of year is synonymous with one word for me - PUMPKIN. I am pretty much a sucker for all things made with it and scented like it and wait for this time of year (like a little kid) to indulge in a big way.

But, unlike years past, I know that I can’t allow myself to down every muffin, bread or beverage infused with pumpkin, as many come with some very scary nutritional stats. So I’ve been on the hunt for new products, recipe makeovers and all things in between to satisfy my very big craving!

I can happily say that I’ve discovered that, yes, you can have your pumpkin and eat it too! I hope my personal Top 5 (in no particular order because I love them all!) recipes/products below inspire you to make healthy choices while enjoying the ‘tastes’ of fall!

1. Thomas’ Pumpkin Spice Bagel Thins

I read about these in an email I received from Hungry Girl and luckily found them at my local market. Word on the street is that they'll be around through November, so get 'em while you can! My current preparation is to toast the bagel and top with 1 wedge of Laughing Cow Cinnamon Cream Cheese spread. At 155 calories and a PointsPlus® value of 4, it's a super delicious breakfast option, or a great snack anytime of the day!







2. Edy’s Pumpkin Ice Cream

 

Talk about a delicious dessert option. If you're like me, pumpkin ice cream is a seasonal treat I look forward to all year round! Edy's has always released this flavor for fall, but it's only in more recent years that they have also released a lightened up version. Creamy, rich and made with just the right amount of spice, this ice cream tastes just like the kind you can get at your local parlor, but the nutritional facts are MUCH lower. Each 1/2 cup serving clocks in at a PointsPlus® value of 3, so you can indulge without the guilt!





3. Pumpkin Beverages

Everyone loves a Pumpkin Spice Latte from Starbucks, but the stats are pretty scary, even if you order the nonfat version. Dunkin' Donuts also offers a pumpkin-flavored coffee in-store this time of year, but it's made with sugar-laden syrup, adding many calories to your coffee, before cream (cue the debbie-downer wah-waaahhh)! However, fear not my friends - there is an alternative!

Dunkin' Donuts offers a ground coffee (for home use) in Pumpkin that's lower in calories. It's delicious when flavored with a caramel low fat or fat free creamer - and tastes very similar to the latte people love so much!

Also, International Delight and Coffee-Mate both offer seasonal Pumpkin Spice creamer this time of year. Again, you can add the flavor you want without the unnecessary calories and carbs!

4. Pantry Go-To: Pumpkin Pie Spice

Talk about a way to add flavor without consequence! Used primarily in baking, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. I've been sprinkling it on top of my hazelnut coffee and incorporating it into my oatmeal in the morning - and it adds just a touch of that spice that you find in traditional pumpkin pie. I also recommend mixing it into some reduced-fat or fat free cream cheese for a fun twist on cinnamon spread. Yum!


5. Pumpkin Pasta

(Adapted from an original Rachael Ray favorite, this recipe got a makeover that strips away a ton of fat and calories!). 

Whole wheat pasta, a creamy pumpkin sauce and fresh sage come together to make a fabulous and affordable fall recipe that's sure to please!

Serves 4 (1 heaping cup each) (PointsPlus® Value of 6)

Ingredients

8 oz. whole-wheat penne

1 teaspoon extra-virgin olive oil

1 large shallot, finely chopped

2 cloves garlic grated

1 cups vegetable stock

1/2 (15-ounce) can pumpkin puree

1/4 cup fat-free half and half

1/2 teaspoon hot sauce (I like smoky chipotle), to taste

1/4 teaspoon pumpkin pie spice

Salt and black pepper to taste

3 to 4 leaves fresh sage, thinly sliced plus more, for garnish

1/4 cup grated reduced fat parmesan- style topping

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in stock and combine with pumpkin, stir in cream then season sauce with hot sauce, pumpkin pie spice, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, serve and enjoy!

Bonus Find!

Looking for something to satisfy the craving for pumpkin muffins and breads? I HIGHLY recommend trying this Hungry Girl Recipe for Pumpkin Bread Muffins - the best of both worlds AND they are topped with icing. Hello Delicious-ness!

I hope that the info above helps you enjoy all the flavors of fall without the guilt! Now, tell me, what healthy recipes or finds are your go-to's during the season?

Today.

Quesadillas for Breakfast.

Sometimes you just need to scour your own pantry or fridge to find something to break you out of mealtime boredom. I did just that this morning when I realized I had corn tortillas in the fridge, along with eggs and cheese! A few quick steps (while keeping healthful eating in mind) and ta-da! You have a yummy breakfast quesadilla!

Kicked Up Breakfast Quesadilla
Serves 1

• 2 El Milagro Corn Tortillas
• 1 egg
• 1/4 Cup Reduced Fat Mexican Blend Shredded Cheese (I use Weight Watchers, but as long as it's reduced fat it'll work!)
• 2 tsp Jalepeno Cream Cheese (Bruegger's makes this, but you can make your own by chopping some jalepeno and adding it to your regular cream cheese)
• 1 tsp hot sauce
• Salt and Pepper to taste

Scramble egg in a pan sprayed with non stick spray. Spread cream cheese on both tortillas and split cheese between each tortilla. Once egg is ready, place on top of tortilla and place the other tortilla over it to create a 'sandwich'. To melt the cheese and crisp up the tortillas, place in a nonstick pan, or better yet, use a George Foreman grill to avoid having to flip the quesadilla. Let cook for 5 minutes or until lightly browned on both sides. Cut into four triangular pieces and enjoy! 

For you Weight Watchers folks, this clocks in at a mere PointsPlus® Value of 7!

Yes (You Can!) to White after Labor Day.

I can’t tell you how many times the women in my family retired their summer whites in favor of more autumn appropriate hues after Labor Day. And while I agree that fall styles and colors do alter your wardrobe a bit (bring on the boots and little leather jackets, baby!), fashion trends of late have taught me that some rules are made to be broken!

That rule is the old adage - “You can’t wear white (on the bottom) after Labor Day.” If you’re like me – you grew up with the saying ingrained in your brain – like there would be major consequences to your actions should you dare wear white on your lower half.

Well, I’m here to tell you that it doesn’t hold true in 2012. In fact, I encourage you to try incorporating it into your look all year long – just pay attention to the shade – something a little more creamy will get you through fall carry you through winter too!

Not sure what to look for? Below are some suggestions (from some pretty fashion-forward items to something as simple as a pair of tights) to get you started!

Lily White Tapered Lace Pants
Nordstrom
$42.00

  

High Rise Mod Shorts
Forever 21
$17.80

1969 Skinny Boot Cords
Gap
$59.95

  

Chevron Paneled Skirt
Forever 21
$19.80

 

Merona Sweater Tights in Oatmeal
Target
$12.00

Adulthood is What you Make of It.

Really?!?

I've seen a lot of things lately on the meaning of adulthood. Articles, blog posts, etc. - it seems to be coming at me from all angles. So it got me thinking - am I supposed to feel different than I did before? Should I feel like the guy in the cartoon above? I certainly don't think so!

Now, don't get me wrong - I know that I am single, living in a big city and don't have children, so my perspective is a little different. But I also know that there are responsibilities that I have that I didn't have as a child. I have a career and finances to manage, household things that I need to take care of and other obligations that by definition make me an adult. But to me, I still feel like a kid - just with more life experience. 

Two great examples as of late:

• I recently spent a weekend in Cleveland with one of my best childhood friends, Megan. She's a doctor by the way - talk about responsibility! But, our weekend was full of things we used to do as teenagers - including a trip to Cedar Point, where we spent the day riding roller coasters and screaming our heads off. It was an absolute blast, and it almost felt like we were our 15 year-old selves again. 
• And just this morning I caught the reunion of the Backstreet Boys on Good Morning America. Let's just say that my school-girl self resurfaced while watching them perform! Anyone who knows me knows that, as a teenager, I was a HUGE boy band fan and went to every concert I could get tickets to (and you can bet that I will be enjoying one again when the boys tour next year)!

So yes, I am 30 and I am, in fact, an adult. But does that mean I should be tired all the time, grumpy and jaded with life? No. Obviously I have had my bouts of feeling down about getting older (as we all do) but I realize that it's SO important to focus on the other side. See the humor in life, take the time to be goofy and don't take yourself too seriously. And though we may be identified as a grown-ups, it's essential  to realize that it's what you make of your years that define you - not your age.

Protein Power Food - Quinoa.

For a pescatarian like myself, who eats vegetarian most of the time, it’s important for me to get in protein wherever I can. For that, Quinoa has been my go-to for years. It’s full of the stuff, and also contains a lot of fiber – both good for portion control as you don’t have to eat a lot to feel full!

My long-standing recipe is always a good option, but this week I decided that I wanted to add more of a Greek twist. So… ta-da, here’s the new and improved version – which is also lower in calories and fat – and includes an optional spicy yogurt topper. Also, since the dressing isn't mayo-based, this would be a GREAT dish to bring along to a Labor Day BBQ! 

Greek Quinoa Salad with Spicy Yogurt Topper 

Salad:

1 1/4 Cups quinoa, uncooked (follow directions on package to cook, then cool in fridge)
1/4 Cup Kalamata olives, sliced if desired
1/3 Cup fresh parsley, chopped
1 small red onion, diced
1 Cup grape tomatoes (cherry are fine too, just make sure to slice them in half)
1/2 Cup drained and chopped artichoke hearts
½ Cup Chopped cucumber
1/2 Cup crumbled fat free feta cheese

Dressing:

Juice and 1/2 zest from one lemon
3 TBSP olive oil
Salt and Pepper to taste

Spicy Yogurt Topper (optional):

3oz. Nonfat Plain Greek Yogurt
2 tsp Sriracha sauce
1 TBSP Red Wine Vinegar

Directions:

Prepare Quinoa according to package directions. To cool, place pot uncovered in fridge for a couple of hours. For a quick cool, place pot uncovered in freezer for 15-20 minutes. Transfer cooled quinoa to a large bowl and add in tomatoes, parsley, cucumber, olives, artichokes, onion and cheese. Toss to combine all ingredients and add salt and pepper to taste if preferred.

For the dressing, add all dressing ingredients in a small bowl and whisk until combined. Pour over salad and stir with a spatula to evenly disperse throughout salad.

For the optional topper, simply mix all of the ingredients together in a small bowl.  Store separately from salad and add about a tablespoon of the mixture on top each serving.

Recipe serves 6 – (about a heaping cup each), equaling a Weight Watchers PointsPlus® value of 6.

Have any Quinoa recipes you'd like to share? Feel free to leave some ideas in the comments. Here’s to healthy and yummy eating! 

I'm Addicted.

...To Chipotle. If they had a loyalty program, I swear I would have earned 10+ free burrito bowls by now.

And the good news? If you pick the right ingredients (skip the tortilla, no sour cream, light on the cheese, etc.), you've got a colorful and healthy lunch/dinner option - that's Weight Watchers friendly too! Here's my go-to recipe (and I'm not kidding you, I eat this at least 3 times a week).

• White Cilantro Lime Rice
• Black Beans
• Fajita Veggies
• Pico de Gallo
• Salsa Rosa (because I like things spicy)
• Guacamole
• BIG Heap of Lettuce as a topper

1 serving of this goodness equals about 5-6 cups and tops out at a Weight Watchers PointsPlus® value of 11. I'm a quantity girl, so this amount of food makes me VERY happy. So go ahead, dig in!

Not sure what your go-to Chipotle creation amounts to? Check out the Chipotle Nutrition Calculator.

Inspired.

I originally saw this on a friend's fashion blog and thought it appropriate for my life right now.
Serves as a great daily reminder that life is what you make it!

Wedge-Tastic.

Let's just say that I did some shopping this weekend - like the "out everyday for at least a couple of hours" kind of shopping. I'm not complaining, but one result of weight-loss is that you need to buy new clothes. This is definitely a pro because (duh) you get to fill your closet with new items. But it's also a con - because all of these items can put a very big dent in your bank account!

One thing I did score this weekend was an amazing deal on a very versatile wedge sandal. Quite unexpected, I found this pair on sale at Akira and immediately fell in love! I've been looking for a wedge for a while, but they seemed to avail me. Given that this pair was just my size, and a color I would wear well into the Fall season, is a sign that shoe shopping should be a spontaneous event for me!

Wedges are a great item to have in your closet. Although they can be quite fashion-forward, the standard is a classic piece for any wardrobe. A pro of this shoe is that they are actually quite comfortable since they lend support to your entire foot while still extending the leg (like a super-heel!). In fact, one of my favorite reality TV stars and fashion stylists Rachel Zoe is known for wearing them almost daily.

Clearly they are also appropriate for toting around your toddler ;o)

My Chinese Laundry/Akira score!

As I am sure you can tell, my shopping philosophy is that you don't need to spend a lot to look fabulous. I call it the 'looking like a million bucks while spending a hundred' approach. So, I have scoured some fo my favorite sites for some amazing wedges that can be worn now and throughout the year - all for $50 or less - so that you too can find yourself a perfect pair!

'Call it Spring' Mugla Wedge in Teal - $50.00

Michael Antonio Adrian Black Wedge - $49.00

Forever 21 Wedge Booties in Plum - $22.80

Asos Paramount Pointed Wedge in Grey/Yellow - $49.71

Alloy Andrea Wedge - $29.90

Happy Shopping!

Join the Revolution.

Some of you may remember a show on ABC - Jamie Oliver's Food Revolution, which aired for 2 seasons and featured school districts in LA and Virginia. Chef Oliver's mission was (and continues to be off-screen) to rid schools of junk food and feed kids nutritious and balanced meals instead. Met with opposition from boards, school officials and even parents, Jamie was usually able to overcome these obstacles to help change the face of the school lunch as we know it.

Not being a parent myself, you may ask why I mention this - and where exactly am I going with it? Well, you're in luck because I'll tell you :)

A fan of the Food Revolution page on Facebook, I am a huge proponent of this cause for 2 reasons:

1. I know people (myself included) who have developed unhealthy habits (which I think stems from things learned from school lunch as a child)
2. Establishing healthy eating habits, like education, should start at an early age. Think about it - I bet you that 98% of what you know was learned between ages 5 and 18!

Also, one of the stats listed on their site is pretty scary - Kids in the US consume an extra 8lbs. a year in sugar from drinking flavored milk. Um...ew. Clearly this is something that needs to change and we're lucky that Jamie Oliver is working so hard to do just that.

So if you're passionate about healthy living, want to make a change in your community, enjoy food, like kids etc. (really anything applies) I encourage you to visit the Food Revolution website. There's so much information to digest (pun ntended) but it's worth the education - and there are even yummy recipes like the one below. I'll totally be making this salad this week!

Picture taken from Food Revolution website.

Happy and VERY Healthy Eating!