Day 50, New Year

My goal for this weekend is to eat the same way I do during the week – not necessarily the same foods, since I have more time on the weekends, but to eat healthy, delicious, good for me physically and emotionally food.

My problem is not that I just don’t care on the weekends, it’s that I don’t plan the way I do for Monday-Friday and I am tired and use that as an excuse to grab something quick. Quick usually means overprocessed and unhealthy. 

If my boys are away at the weekend, I tend to graze rather than eat complete meals. That’s not a problem, as long as the grazing is on good stuff and controlled.

This three day weekend I’m turning that around.

Today was a success. I ended up having to put some pecans on my berries and yogurt to make up an extra 2 points to meet my 29 per day, I wouldn’t have bothered, but there was a day this week where I was 7 points short and I don’t want to make a habit of it.

 

Saturday		Points Plus
	1.5 cups skim milk 1 pkg NSA Carnation Instant Breakfast 1 banana 1/2 cup spinach 4 ice cubes	4
	1/4 cup Spinach Dip (recipe below) 1 toasted bagel thin 1 cup mixed melon	4
	coffee with cream 1 WW mint snack bar	4
	2 breaded fish fillets 1 cup baked sweet potato “fries” 1 tbsp non fat Greek yogurt mixed with 1/2 tbsp Thai chili sauce	12
	1 cup strawberries 1/2 cup Greek yogurt 1 tbsp maple syrup 2 tbsp chopped pecans	5
	Total Points Plus for Day	29

Spinach Dip

This is a recipe I modified from a Weight Watchers recipe.

• 3/4 cup non-fat Greek yogurt
• 1 pound baby spinach, uncooked
• 1/4 cup Parmigiano Reggiano cheese, grated
• 1/8 cup onion
• 1 clove fresh garlic
• 1/8 tsp ground nutmeg
• 1 tsp cayenne pepper
• fresh ground salt and pepper to taste

1. Steam or microwave the spinach until wilted. Let cool completely and squeeze out excess moisture.
2. In a food processor, combine spinach and all other ingredients.
3. Process until smooth.
4. Let chill for at least 15 minutes.

Makes 8 servings. 1 serving = 1/4 cup of dip = 1 WW Points Plus