I came back from my WI on Saturday discouraged at my only .6 loss – its the third week in a row that I’ve had below 1 pound losses.   Tony picked my spirits back up (thanks honey!) and as I was bike riding yesterday at lunch, I realized my muffin top wasn’t getting in the way as much on my rides. πŸ˜€

You ladies will know what I mean, sorry to the few men who read my blog. πŸ™  I didn’t do any measurements before I started to get serious with WW on March 1, but I did at the beginning of last years 101 days of summer challenge, and I started out 4 pounds heavier this year at 173 pounds.

So I decided to measure myself.  The scale is only one indiciation of success and I have to keep reminding myself of that.  I think I keep getting fixated on my 135 goal weight, that when I only lost .6 I feel its going to take forever.

I also have to remember I didn’t gain 30 pounds in 3 months, so I need to be patient, take it day by day and keep the long term goal in my vision, and know that by making good choices most of the time will get me to my goal.

Drum roll please . . . .

Last year at 168 pounds on May 31, 2010  (February 23, 2011 of this year I was 173)

  • thigh: 24.5
  • hip: 40.5
  • bicep: 14
  • waist: 38
  • chest: 39

This year at 157.2 as of June 11, 2011

  • thigh: 23 / -1.5 inches
  • hip: 39 / – 1.0 inch
  • bicep: 12.5 / -1.5 inches
  • waist: 37 / – 1.0 inch
  • chest: 39 / – 1.0 inch

Not bad – I can really tell in my thighs and arms that they are smaller – I think the swimming helps. πŸ˜€  I am not going to be a slave to my scale. πŸ˜€

I also decided that I need a goal to work for at the end of the summer to keep me on track.  One of my 101 Days of Summer challenges was to run two 5k’s in a race.  Imagine my surprise when I found a dualthlon (okay – Nicole inspired me!) that starts with a 5k, then a 20k bike ride, and finishing with a 5k – I can wipe out my summer goal in one race!

So I went to check it out . . .you have to either sign up for your age group in 5 year increments, or a weight group.  I’ve heard of men racing as Clydesdales – that means weighing over 200 pounds.  I never knew there was a group for women like that – check it out:

 Participation DivisionsAge Groups: 15-19 years, 5 year age groups through 70+.

Athena: Female participants over 150 lbs.
39 years and under
40 years and over

Clydesdale: Male participants over 200 lbs.
39 years and under
40 years and over

So they consider any woman over 150 pounds to be overweight – that sounds so crazy to me.  I consider myself somewhat fit at 157 pounds.  Although, by the time the race is on August 14 – I am going to be lean mean fighting machine. πŸ˜€  It still kinda rubs me the wrong way.

Do you think there should be a separate race categories for weight?  Does anyone know why the weight class separation is even necessary?

Okay, let’s get on with the food.  I loved, loved, loved this breakfast.  I like to call it leftover hash!

  • 3 ounces baby potatoes
  • 1 tsp. olive oil (healthy guideline!)
  • 3 ounces lean steak, cooked and diced
  • 1 big handful of baby spinach, sliced
  • 1 egg
  • key ingredient – 1 teaspoon fresh chopped rosemary

I heated the oil and then sauteed the potatoes for about 10 minutes, so they got all crispy.  Then added the diced steak, and spinach and when the spinach just started to wilt, I added the egg, rosemary and salt and pepper.  I loved the addition of rosemary with the eggs – I might never have my eggs any other way they were that good.  Breakfast comes in at 8 PointsPlus, with two kiwis sliced on the side.

My SIL came over yesterday and she tried quinoa for the first time – and liked it!  I had this on my lunch menu last week, but never got around to it.  While each serving is 6 points, I added 3 points of grilled chicken – this was 9 PointsPlus.

Asian-Flavored Quinoa Salad

(from www.weightwatchers.com)

  • 1 1/2 cups canned chicken broth, or water
  • 3/4 cups uncooked quinoa**
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons orange marmalade
  • 2 teaspoons dark sesame oil (I used olive oil)
  • juice of half of lime (I added)
  • 1 tsp. lime zest (I added)
  • 1/2 teaspoon sriracha sauce (I added – leave out if you don’t like spicy)
  • 1 tablespoon ginger root, finely chopped
  • 1 teaspoon kosher salt
  • 1 cup snap peas (left out)
  • 1 cup diced carrots
  • 1 cup shredded red cabbage
  • 1 red pepper, diced
  • 3 tablespoons cilantro, fresh and diced
  • 2 tablespoons scallions (you know I left those out)
  • 1 tablespoon sesame seeds, toasted (left this out too)

** note I cooked the quinoa in my rice maker, then I just mixed the dressing together and tossed the cooked quinoa, diced veggies and dressing together.

Here are the rest of the directions if you do it the original way.

In a small saucepan, combine broth and quinoa, bring to a boil over igh heat.  Reduce to low, cover and simmer for 10 minutes.

Meanwhile, make the dressing by whisking together the vinegar, marmalade, oil, lime zest, lime juice, sriracha, ginger and salt, set aside.

After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of the liquid has absorbed, about 5-6 minutes.

Remove pan from heat and stir in the carrots, cabbage, peppers and dressing, mixing thoroughly to combine.  Garnish with cilantro, scallions and sesame seeds.  Serve warm, room temp or chilled.  Yields one heaping cup per serving.

I ended up eating the salad part cold, but warming up my chicken for about 30 seconds in the microwave – and liked the different crunchy textures – and love the kicked up version of adding the sriracha and lime juice/zest. 

I brought it to Tony to look at yesterday and his first look at it was “Ew.”  That’s okay – more for me. πŸ˜€

Since I had so much leftover chicken I decided to make chicken alfredo pasta.  Here is a simple cheese sauce – this dinner was so quick – boil the pasta according to package directions.  While the water is boiling, mix together 3/4 cup chicken broth, 1/4 cup heavy whipping cream and 1/4 cup plain Greek yogurt. 

Heat 1 tablespoon of butter in a pan, add 1 teaspoon minced garlic – saute garlic for a few minutes.  Add in broth mixture and stir in your chopped cooked chicken.  Just before the pasta is done, add in 1/2 cup grated parmesan cheese, salt (go easy on the salt because of the parmesan cheese) and pepper and mix until bubbly.

I added chopped spinach to mine – 1 cup pasta, 1/4 of the sauce (which is 4 points) and 3 ounces of cooked chicken – a delicious, quick and easy weeknight meal – 12 Points Plus.

Stats for Monday

  • 29 points
  • 6 activity points earned in 50 minute bike ride
  • average blood sugar 122

I am on my way to they gym to get my swim on before work.  Hope you had a great start to your week!