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. 😀