Why did you join weight watchers? How do you get off track? What do you do to stay on track?
Well I guess I joined for a few reasons like I told everyone earlier. I wanted to get in better shape. Well the 75lbs in 365 days is hard. I have lost a good amount of weight but it is getting harder and harder. I need to get back on track. So back to the questions.....
Why did I join?
Well for overall health. I stepped on a scale one day and was over the 300lb mark! eeeeek.... Here I was 300lbs with our first baby son on the way. I was in need of some help. It was to the point that I would associate boredom with food... I would say I'm bored... So I MUST be hungry... I had to get out of that mentality! I thought lets try weight watchers. It helps to go and listen but I have to make it stick that this is what I want to do! Have to remember this is not a diet but a lifestyle change. I have simple goals really. Get in good enough shape to not have back pain due to overweight, get rid of achy knees, and be in better overall health. Compete in Tough Mudder and FINSH!!!
How do you get off track?
Pretty damn easily to do this! It can go from having a great morning, and lunch to all hell in the evening! While at work it is very easy to stay on track. It is when I go home for the night where its hard to stay on track. It can start with one bad decision and snowball from there.... oh well 1 oreo wont kill me then another and then another and then you know making a milk shake then bad dinner choice followed by being bored... or procrastinating on doing something else...
What do you do to stay on track?
What do I do? well one good thing is to actually write down and account for every piece of food that goes into my mouth!!! This I will start doing now. Also going to try 1 month with NO ALCOHOL... I do not really drink much only on weekends when with friends but people say cut that out and the lbs will drop faster.
Food of the day...
I really want to make these this week.
Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa
1 Point Plus Per Cake w/salsa and sour cream!
For the sweet potato cakes:
2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tablespoons extra virgin olive oil
4-6 tablespoons butter
Steam the sweet potato chunks for 15-20 minutes until completely tender, and then transfer to a colander and allow to drain until dry.
Once very dry, place sweet potato chunks in a large mixing bowl and mash with a potato masher to break up chunks. Add flour and finely chopped green onions, and mix with your hands to form a smooth batter. Using your hands here is best so that it doesn’t become over-mixed. In a food processor, the sweet potato mixture could quickly become gummy. Taste for seasoning and add more salt and pepper if needed. Once the mixture is smooth, and the flour and green onions are mixed in, you’re ready to fry. Note: the mixture should be sticky but not wet, so more flour may be needed.
In a non-stick skillet, heat two tablespoons extra virgin olive oil and two tablespoons butter over medium-high heat. Form round, flat cakes from about two tablespoons of batter per cake, and fry four or five at a time for three minutes per side until golden. Transfer finished cakes to a paper towel-lined baking sheet to drain and cool. Add more oil and butter to pan between batches as needed, and continue frying a few cakes at a time until all are ready for their toppings.
For the black bean salsa:
1 16 oz. can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt
Combine all salsa ingredients, starting with one chipotle, in a small bowl and stir to combine. Taste for chipotle heat and add more if desired, and taste for seasoning and add more salt if needed. Salsa can be made in advance and stored in the refrigerator.
To assemble for serving:
½ cup sour cream
Place sweet potato cakes on a serving platter and add a small dollop of sour cream to each. Top sour cream with a small spoonful of black bean salsa, and enjoy.
Yield: 34 small cakes
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