My vacation from my blog is over.
The last 7 weeks in a nutshell:
• I entertained my in-laws for 3 weeks. So much fun. So much to write about.
• I lost just over 10 pounds with Weight Watchers online. That’s right, 10 pounds. With guests and vacation eating. I’m really close to my first goal and am hoping to hit it on my birthday weigh-in.
• I thought about this blog and if I wanted to keep it going. In short, I do. But things are going to be different around here.
• *TMI* I had my first after-baby period. Holy shit what a bloodbath that was.
• My husband working 80 hours a week. That has proven to be quite challenging for all three of us in many ways. Expect a post or two about that soon.
Regarding this blog, I needed to figure out if I’d miss blogging and Kiwiverse. I did miss writing here. What posts did I miss the most? Hands down, recipe posts. My love of recipe blogging was discovered when I was posing over at Soup or Salad Blog. I absolutely adore it. It brought me a lot of joy. I also pinpointed the posts I didn’t enjoy so much. So they’re out. I may change the name of this space to a more foodie name, I may not. I haven’t decided yet. I’ll get it sorted in due time.
My feelings got hurt right before my blogging hiatus. It was bad. Really, really bad. And I had to get over it before I started up again. Or I would have talked about what a raging asshole this person was being for the entire internet to see. Which I do not have much of a problem with, it’s not like I have thousands of readers. But, it’s not nice. And I don’t want to be an ass because someone was being an ass to me. That’s not how I roll.
All I will say is you got lucky, ass-hat. I can hardly wait to hear that karma caught up with you and gave you a big phat dose of your own medicine.
This post is a few days “late” because I took the advice of a WW leader and switched my weigh in day. After a little bit of talking she suggested making the actual weekend the beginning of my weight watchers week. If I go over my daily points, no big deal because I still have all my weekly points to fall back on and she believes that binge had a lot to do with J being home and my wanting him not to have to “suffer” for me being on the program.
Since it made sense, I decided to switch my weigh in day to Thursdays.
She also told me to log everything from last weekend. To “make it real”.
And I did.
I logged everything from pizza & fried stuff Friday. Plus the drinks from Saturday. And the big mac on Sunday. And I didn’t go over in points. It’s true. I had enough in my weekly bank of points to cover it. I didn’t even have to use any of my activity points, which was a nice and unexpected surprise.
I lost .2 of a pound.
I’m sure that my loss would have been better without that crap but it wasn’t as catastrophic as I thought it was going to be. I ate it, I spent a couple of days feeling all bloaty and nasty from all the salt and it’s over.
I’m glad it happened. I focused on moving more this week. And I learned that a couple of off-days aren’t the end of the world.
A couple years ago my husband made this soup for the first time. He picked it out of one of Mark Bittman’s books. I think it was How To Cook Everything but I can’t be sure. What I do know is this soup has become a staple in our house. And it’s really tasty.
This soup uses 5 ingredients and it comes together in under 30 minutes. For us, it’s a perfect busy weeknight meal. We had it tonight with some warm, crusty bread.
Brothy Potato Carrot Soup
WW Points+ (per serving) 3
1 T butter
4 c your favorite stock or broth
salt and pepper
1. Dice potatoes and carrots
2. Melt butter in medium saucepan
3. Saute carrots and potatoes in butter for 3 minutes
4. Add stock. Bring to boil. Reduce to simmer
5. Cook for 20 minutes or until veggies are tender
6. Taste and add salt and pepper, if desired
I really like broccoli salad. Years ago, I really liked one from a popular salad restaurant chain in California.
The downside? SOMETHING in that salad made me sick. Every single time I ate it. Every. Single. Time.
Eventually, after a handful of times I figured out it was the broccoli salad and had to give it up. And I’ve sadly avoided it ever since.
Heidi over at 101 Cookbooks posted a recipe for broccoli salad. In fact, it’s been there for years but I just recently came across it. And I HAD to try it. For those of you not familiar with Heidi, she awesome. You need to go check out her site. She takes beautiful photos, shares amazing recipes, travels and she has a new cookbook being released in April – I’m so excited to see it!!! I adore her and have loved every recipe of hers I’ve tried.
And this one did not disappoint. It is amazing, I just had to share it here! I made a couple changes to the original recipe so if you want to check that one out, click here.
PointsPlus Value (per serving): 6 pts when made with almonds
5 cups broccoli, cut into small pieces (I used two bunches)
1 clove garlic, smashed into paste with 1/4 t salt
1/4 c almond butter
3 T fresh lemon juice
1 t honey
2 T extra-virgin olive oil
2 T hot water
2 crisp apples, cut into bite-sized pieces
1/4 small red onion, thinly sliced
1/2 c toasted or candied walnuts or almonds (I used almonds but can’t wait to make again with the candied walnuts)
1/3 c fried shallots
handful of chopped chives
- To make the fried shallots heat up about a tablespoon of olive oil (or clarified butter) in a large skillet. Cook for about 15 minutes until they’re dark but not burned. Drain on a paper towel.
- Bring a pot of water to a boil, large enough to accommodate the broccoli. Generously salt water.
- Drop in broccoli and quickly cook, just long enough to take the raw taste away, no more than 20-30 seconds. Be careful not to overcook it!
- While broccoli is briefly cooking, fill a bowl with cold water.
- Drain broccoli and dunk in cold water to stop cooking. Give it a spin in the salad spinner to dry it so it doesn’t make the salad soggy.
- Make salad dressing in a small bowl by whisking together the garlic paste, almond paste, lemon juice, honey and olive oil.
- Add the hot water to the dressing and whisk until the dressing gets creamy.
- Taste dressing and adjust seasoning, if necessary.
- In a salad bowl, combine the broccoli, diced apple, red onion, nuts and the fried shallots with the dressing. Toss well.
- Sprinkle with chives.