It’s bathing suit season, which means it’s zero-point veggie soup season. Because nothing inspires wolf whistles at the beach than a cabbage-bloated belly. Wooo-hooo!
Seriously, though, I’ve been back on Weight Watchers in earnest for about five months now and I’ve been on the threshold of my first goal (losing 5% of your starting weight) for weeks now. Lots of things derailed me — I didn’t track or exercise during SXSW, I had Foodways Texas, followed by the Austin Food & Wine Festival. I work out A LOT, but I’m also super sloppy in my tracking, going over my daily points allotment every day.
I’m really ready to get serious again with this partly because I’m paying to be a member every month, but also partly because this is the most progress I’ve made with weight loss since before I got married. (I lost 40 pounds back in 2003.) And it’s not so that I can look good in a bathing suit, but because I want to be healthy for a long, long time. I also am looking to clean up the family’s diet, especially because I’ve been letting too much sugary junk slip through the cracks and ends up sliding down my gullet. It’s better for the entire family’s health if I’m holding the line with healthy foods.
Along with having a vat of zero-point veggie soup on hand for afternoon snacks, I’m committed to weighing and measuring all of my portions and staying within my points target every day. No more borrowing from my slush fund of 49 weekly “extra” points, since I have no intentions of giving up my Saturday cheat day.
To that end, this week’s meal plan is carefully planned to speak to all of those concerns — cutting back on the sugar and junk, carefully measured on-plan portions, with a little wiggle room for wholesome treats.
Sunday: Build your own tostada night, with refried pinto beans, shredded chicken, cheese, veggies. The kids loved this.
Tuesday: We’re going to a 6pm UT baseball game, so there will probably be sausage wraps or Frito pies or nachos or something (I’ll have a big helping of veggie soup during the LK’s dance class, which ends at 5:30)
Wednesday: Easy Crock Pot Chicken and Black Bean Taco Salad (7 points per serving)
Thursday: Edamame Salad with Crispy Steak Bits (7 points per serving)
Friday: Mom’s Spanish Chicken and Rice (9 points per serving)
Saturday: TBD. Not sure what we’ve got going on this weekend — maybe nothing, but that’s typically our dining out night.
What’s on your healthy eating plan for this week?