You all know that I have anxiously been waiting to get my 10% goal, or 17 pounds lost since March 1. I only had .8 to reach that goal today.
So.fricken.close. But I’ll take it – I know my exercise has been changing the shape of my body, even if I don’t have a huge loss each week – but seriously? .6 three weeks in a row?
Today’s topic at WW was about the new Chose My Plate concept. Basically half of your plate should be fruits and veggies, 1/4 protein and 1/4 carbs. Looking back on the last couple weeks of what I have been eating, I think this week I really need to focus on the healthy guidelines, and making sure 1/2 of each meal is fruit and veggies. 😀
I figured out a way to have a two hour lunch on Fridays. Agree to cook lunch for everyone! We share office space with another company – we have half the building and they have the other half. We share an outdoor patio and they have provided a grill for us to use!
Here is our outdoor patio – its really cool once you put the umbrellas up so you aren’t sitting in the sun.
I sent an email to everyone to ask if they were in and asked for a $3 contribution – everyone who was in the office was game! On the menu? Greek chicken pitas with an israeli couscous salad and potato chips.
The chicken was cooked perfectly, but I think I loved the salad more. I kind of just kept throwing stuff in the mix and adding to the sauce – loved it!
Israeli Couscous Salad
- heaping 1/2 cup is 4 PointsPlus (makes 12 servings)
- 6 ounces couscous, cooked according to package directions, cooled
- 6 cups chopped romaine lettuce
- 4 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper
- 1/4 cup fresh cilantro, chopped
- 1/2 an english cucumber, chopped
- 1/2 red pepper, diced
- zest of one lemon
- juice of one lemon
- 6 tablespoons olive oil
- 1/2 teaspoon sugar
- salt and pepper to taste
- 1/2 cup raisins
- 1/4 cup roasted sun flower seeds
Mix together the olive oil, garlic, cilantro, crushed red pepper, zest, lemon juice, sugar and salt and pepper and mix well. In a large bowl, add cooked couscous, chopped romaine, raisins and vinagrette and mix well. Just before serving, add sunflower seeds so they don’t get mushy.
I loved the softness of the couscous with the crunch of the cucumber and romaine and the sweetness of the raisins against the lemon zest. Yum!
Check out what I finally ordered for myself:
I like how it says on the first page “you may be so overwhlemed by all the controls on your camera that you haven’t yet ventured beyone fully auto picture-taking mode. Which is a shame because it’s sort of like buying a Porche 911 and never heading out for the open road.”
Hopefully I will be able to learn how to use my camera better. Because while I can once in a while take a picture like this:
The very next picture turns out like this:
Enjoy your Saturday! Tony and I are just about to go out to lunch and hit up a Japanese grocery store. 😀