Saturday, July 19, 2014

A Better Me, Week 43

OMG, those frittatas I wrote about yesterday are DELICIOUS!  I actually ended up modifying the recipe a bit and will post the updated PointsPlus values once I've got them calculated.  I don't expect much will change though.  These are definitely a win and what's better, I have about 6 left over to freeze and have as grab n'go meals!

As for my progress, I'm down 2.6lbs this week!  I'm a little surprised given I've had a bad week in terms of motivation and haven't worked out; with the exception of an hour on the treadmill Monday.  I'm definitely happy the scales moved in my favour though.  Definitely keeps me going and pushes me harder when I see results.

Can't wait to see what this week brings my way.  Sending everyone healthy, skinny, kick 'me in the pants vibes this week!

Friday, July 18, 2014

Good Food Matters, Ham Cheese and Veggie Frittatas

I've mentioned in a few posts that I love trying new recipes on my #weightlossjourney.  I'm hosting a brunch and jewelry party tomorrow and I wanted some WW friendly items for myself and a few of the guests who are also on their own journey to a #betterme.  Of course, Google, is my friend and I came across the below recipe.  I'm going to try it out and I'll come back to let you know how it goes.

WEIGHT WATCHERS INDIVIDUAL HAM, CHEESE AND VEGGIE FRITTATAS

Author:  Martha - Simple Nourished Living
Prep time:  15 min.  Cook time:  25 min.  Total time:  40 min.

Individual ham, cheese and veggie frittatas baked in muffin cups make an easy, healthy breakfast, lunch, supper or snack item.

INGREDIENTS:

- cooking spray
-  1 pound frozen has brown potatoes, thawed
-  4 large eggs, beaten
-  1 TBSP fat-free milk
-  salt & pepper to tast
-  2 oz.  cooked lean ham, finely chopped
-  2 TBSP finely chopped sweet red bell pepper
-  2 TBSP finely chopped green bell pepper
-  2 TBSP finely chopped green onion
- 1/2 cup low-fat shredded cheddar cheese

INSTRUCTIONS:

1.  Position an oven rack in the centre of your oven and preheat oven to 350 F.  Generously coat 8 muffin cups with cooking spray.

2.  Press the defrosted hash browns into the bottom and up the sides of each muffin cup to form a crust.

3.  Bake for 15-20 min

4.  Meanwhile, make the filling:  In a medium bowl, beat the eggs and milk together.  Season with salt and pepper.  Stir in the ham, peppers, onion and cheese until well blended.

5.  Remove the potatoes from the oven and press them down firmly with a  spoon so that they are like a mini pie crust lining the bottom and sides of the muffin cups.

6.  Divide the mixture evenly, pouring it into the centre of each muffin cup.

7.  Return to the oven and bake until the potatoes are crisp and golden and the egg mixture is set; approx 15-18 min.

8.  Remove from the oven and let sit about 5 min before serving.

NOTES FROM THE AUTHOR:

Nutritional estimates per serving (1 frittata):  3 WW PointsPlus value (according to Weight Watchers Weekly)




Saturday, July 12, 2014

A Better Me, Week 42

Okay, so this week's loss could almost be called staying the same.  I was down .2 lbs.  Not even a full pound.  But, as one of my friends pointed out, it's still the scale moving in the right direction.

So I'm staying positive, it's not a gain and a loss is a loss.  This week is a new week and I'll get the results I want!

Hope you're all having a great week!

Friday, July 11, 2014

{this moment}

Inspiration taken from SouleMama   {this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. Wishing you a beautiful weekend!