Who watched Biggest Loser last night?  Who cried like I did??!!  I absolutely LOVE makeover week!  Other than the finale, it’s probably my favorite week.

It is so amazing how far they have come in just 16 weeks!  It got me thinking – sometimes we want results right now.  We have a good week, step on the scale and shows a minimal loss.  We pout, start thinking what we could have done differently, if anything, and maybe feeling discouraged decide to say f*ck it and reach for a bag of potato chips.

But I started thinking – these contestants started out weak – Ashley couldn’t even keep herself on a treadmill the first week – do you think she was feeling confident in her abilities even at day 45 or 60?  The point I am trying to make (for myself more than anything!) is that I have to keep the eye on the prize, and while that does mean a lower number on the scale, the ultimate prize for me is good health!

I am 5′.2″ – so my healthy weight range is 118-132.  I’ll be happy with 135, even though my doctor wants me to be 125. 🙁  What is your prize?

Breakfast yesterday morning kept me full for  a long time – I ended up not even eating my apple until right before my walk!  6 baked wonton wrappers (baked at 350 for 7 minutes – careful – they can go from done to burnt pretty quick!), 1/2 cup egg beaters, 1 ounce ham, diced red pepper and pickled jalapenos.  Sadly, caloriecount gives pickled jalapenos a D- because one serving has 62% of your daily allowance of sodium!  Breakfast (without the apple):  368 calories, 34 carbs, 29 protein, 11.3 fat and 2.2 fiber.

I adapted Alison’s Spinach and Tortellini Soup – I left out the onions and reduced the amount of cheese tortellini.  It was delicious and super filling!  I love the crushed red pepper – it made the broth nice and spicy!

Biz’s Spinach and Cheese Tortellini Soup (printer friendly version here)

Makes 4 servings  (approx. 2 cups broth with 6 cheese tortellini )

200 calories, 5.2 fat, 26.1 carbs, 3.4 fiber and 12.7 protein


1 teaspoon olive oil
3 cloves garlic
2 carrots
2 stalks celery
1 teaspoon oregano
1 teaspoon crushed red pepper
14 ounce can diced tomatoes
6 cups chicken broth
3 cups baby spinach
4 ounce cheese tortellini


  1. Heat olive oil. Add garlic, diced carrots and celery and cook about 5 minutes. Add oregano. crushed red pepper, tomatoes, broth and simmer until carrots and celery are cooked – about 20 minutes.
  2. Cook tortellini according to package directions. Julienne baby spinach and add to stock with cooked tortellini.
I started by sweating the celery, garlic and carrots
the tomatoes I used
It wasn't until I got home from the store that I realized Alison used spinach tortellini - mine were just plain cheese

On the side I made a pita grilled cheese with baby spinach, 1 ounce fresh mozzarella and 1 pita.

I "Pam" fried it so it was nice and crispy! Lunch comes in at 472 calories, 61 carbs, 28 protein, 12.6 fat and 4.7 fiber

I lucked out at our 50% off rack in the meat department last week.  I got this 1.8 ounce Porterhouse steak for $6.10! It was 50% off the lowest price, and the sell by date wasn’t until May 7!

It took a while to grill since it was so thick – I seared it on both sides then finished the cooking on indirect heat.

I “Pam” fried up 6 ounce of red potato, and steamed 1 cup of broccoli and put 2 tablespoons of nacho cheese sauce on top – with 3 ounces of steak – delicious if I do say so myself! 😀

Stats for Tuesday:

  • 10 minute AM Abs
  • 45 minute walk at lunch with 4 pound weights
  • 1,447 calories, 162 carbs, 104 protein, 42 fat and 19.3 fiber

Happy Cinco De Mayo!  I think we are ordering from a Mexican restaurant at lunch today – I am thinking grilled chicken fajitas (sans onions!) would be my best bet – what do you think is a healthy Mexican choice?