As I was watching Biggest Loser the other night eating cheese and crackers I realized how ironic it was. (and maybe a glass of wine šŸ˜€ ).  There I was sitting on my comfy couch cheering these people on, marveling over how fast they can run on the treadmill now just after 11 weeks, and I was doing exactly what got the contestants on that show in the first place!  Mindless eating.

It comes and goes with me.  I can be all the way on, or maybe 90/10, which is still pretty healthy.  But I’d have to say that lately I am 50/50 with the healthy eating and then eating crap.  One thing I’ve discovered is that I can’t keep food in my desk.  Peanuts, crackers, chips, etc.  I say that they are there for my boss, because she pays for them, but I eat my equal share.  I find that if I have down time that’s the first thing I do is reach in and get a handful of peanuts or whatever.

No more.  I put everything in a locked drawer in my bosses office, and only she has the key. šŸ˜€

That being said, I will enjoy my birthday cheese while I can.  I have a big April challenge for myself that is in the works, so my plan is to be 90/10 the remainder of March – just so you know that 10% will be cheese!

One cheese Tony gave me was called Comte. It’s a french, non-pasturized cow’s milk cheese and it has a wonderful flavor.  First touch of it I knew it would be a great melty cheese like gruyere.  It looks like this:

It’s creamy, slightly sweet but definitely has a strong taste to it, but not enough to overpower my breakfast – just enough to kick it up a notch.

Biz’ s Breakfast Baked Potato

  • 6 ounce baked potato, flesh removed (this was half of a giant potato I had) (4 points) *
  • 1 ounce deli ham chopped (1 point)
  • 1 cup baby spinach, chopped (0 points)
  • 1 egg (2)
  • 1/2 ounce thinly sliced Comte cheese (2)

Cut the baked potato in half and scoop out the potato leaving the shell.   In a non-stick skillet, combine the potato, spinach, and ham and cook just until the spinach barely starts to wilt.  Add the cracked egg and scramble together.  Since I was taking this to work, I put my half potato shell in a ziploc, and my filling in a container.  Then once I was at work, I added the egg mixture to the potato – kinda had to stuff it in so it would fit.  I heated that up in the microwave for 1 minute. Then added my two thinly sliced pieces of Comte cheese and finished it off under the toaster oven.

On the side I had one of the oranges my PIL gave me – this delicious and super filling breakfast comes in at 9 WW points.  And because I couldn’t make up my mind which picture to post – you get three!  Your welcome. šŸ˜€

Okay, I am all about this nice weather, but a tiny piece of me misses the actual spring like weather – you know 50’s and 60’s?  This is what I saw before leaving for my run . . . at 11:30 a.m.!

I decided to try running, but it was just too hot, and I haven’t worked out since last Friday, so I need to build up my speed again – amazing what just five days of not exercising can do to your stamina.  No worries – I walked for 50 minutes.  I moved! šŸ˜€  And I was sweaty.

It felt nice to get moving again.  I was excited to heat up my lunch because it was more leftovers!  I have to say, the $18 dollar piece of flank steak I got is getting good use.  We had it my birthday dinner night.   Then the night before last I chopped some up for our baby crispy tacos.  And yesterday I had it with some of Tony’s famous fried rice.

My bowl: 3 ounces of flank steak tossed in a bit of sriracha (3); 1 cup of Tony’s fried rice (4); and 1 cup of steamed broccoli and some bean sprouts (0).  I did saute the steak in a bit of olive oil before adding the fried rice, so I’ll add another point for that, so this bowl comes in at 8 points.  Super filling!  And I still have half a pound of flank steak left to use up! šŸ˜€  I may have kicked my dish up with some sriracha. šŸ˜€  I love that stuff.

Tony had a doctors appointment with his GP yesterday – his gout is back with a vengence, which is why I love him so much that he pushed through the pain to make my fried rice for my birthday.  Guess what we have a three week prescription of??  PREDNISONE!  I tell you its a wonder drug for Tony.  It takes the gout swelling down, his joints don’t hurt as much – I just wish he could take it longer than three weeks, but at least he’ll have a reprieve for a few weeks!

On Sunday I had every intention of making homemade pita breads for making chicken gyros this week.  I made the dough, and its been sitting on my counter ever since!  I followed this recipe to a T.  (except left the dough on the counter for 4 days!)  It makes 15, 4 inch pitas – each one comes in at 101 calories, 1.2 fat, 19 carbs, .7 fiber and 2.7 protein.  3 WW points.

I also cooked my pitas on my grill.  I cooked up just 4 pitas.  I used my unglazed quarry tiles I got at Menard’s (.49 cents each) that I use when I grill pizza.  Which I haven’t make in a long time, need to fix that!  I heated up my grill to 400 degrees.

Then I added my dough one at a time – it literally only took about a minute, minute and a half per side to cook through.

Chicken Gyros (makes 4 servings: 131 calories, 6.6 fat, .8 carbs, .2 fiber and 17 protein, or 3 WW points)

  • 1 pound chicken breast
  • 2 cloves garlic
  • juice of half a lemon
  • zest of half a lemon
  • 2 tablespoons of olive oil
  • 2 teaspoons oregano
  • salt and pepper

Mix all the ingredients above and let marinate for at least 30 minutes. 

I let my chicken sit while I rolled out my pita dough and grilled the pita, so it really only sat for about 15 minutes, but it was still super flavorful.  I decided to keep the chicken whole while grilling, and then slice it before serving.  My plate: 1 homemade pita (3), 4 ounces of chicken (3), lettuce and tomato (0), 2 tablespoons tzatziki (1) and 1/2 an ounce of potato chips (2).  Dinner comes in at 9 points.

I had a good day.  I got some exercise in.  I almost brought the can of peanuts to the living room last night while we were watching t.v., but I ate exactly 10 (2 points) and stopped at that.  šŸ˜€

Don’t forget to submit your BSI – breakfast recipes!   I am still getting emails that a lot of you can’t comment – still don’t know what’s wrong with that, but hopefully wordpress will fix it soon.  So if you can’t leave a comment with your breakfast link, just email it to me at

I am off to make my lunch:  Mango Chicken Salad with Spicy Ginger Dressing.  Yum!

I may be the last person to know about this site, but just in case there wasn’t enough food porn out there – check out  Not sure if its kinda like Tastespotting where you can submit recipes, but it is searchable. šŸ˜€

Make it a great day!