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Weight Watcher's Foodies - "June is Bustin' Out All Over" Edition June 2013 [Through Jun 30, 2013]

  • roxlet May 31, 2013 06:46 PM
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With apologies to Richard Rogers, I always think of June as a big diet month because of this song since I don't want to be bustin' out of my clothes! May was an up and down month for me (fortunately mostly down), but I really feel like I've got to get things in gear if I want to make my June 2014 goal.

So with June, we start getting so many wonderful fruits that I'm happy for the zero points that WW gives them. I have been feasting on California peaches, and I'm so looking forward to the local strawberries mid-month here in the tri-state area. Somehow, it's just easier eating lighter when the weather's warm, and the fruit bowl is filled with peaches, plums and nectarines!

How are you lightening up this month to keep from bustin' out all over?

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  1. The sheep aren't sleepin' anymore. Just holding my spot here :)

    1. Last night we went out to dinner, and I was happy to eat only part of a fairly rich meal, which fit into my daily points allowance. Having a still-hungry teen-aged boy who happily scarfed down the remainder was helpful too! I am taking said boy to see a couple of colleges starting tomorrow, and we will be away until Tuesday's dinner. There are a lot of temptations along the way, and I am hoping I can stick to my resolve. Aside from the meals, there are two baking destinations that I am anxious to check out -- a branch of the pastry shop Flour in Cambridge, MA (I have, and love, the cookbook), and The King Arthur Store and Cafe in Vermont. Wish me luck! I'll need it!

      1. I'm hitting the fruit, too. I've been going through a bag of grapes in two days lately, trying to keep myself from all of the yummy carby messes I usually snack on.

        1. Lately I've been reading the food section of the WSJ and have really been enjoying it, much more in fact than the NYT's food section.
          This weeks feature article was " lighten up without dumbing it down" which focused on chefs emerging from "fat forward cooking" included recipies
          This is not carbonara, carbonara
          salmon with hamhock vinaigrette
          shitake mushrooms with harissa vinaigrette

          2 Replies
          1. re: chowdom

            Thanks for mentioning this article, Chowdom. That mushroom dish sounds fantastic, and I like the ‘Flavor Cheat Sheet’. I don’t get making a 4-hour vinaigrette with a ham hock to sauce a piece of salmon though – strange recipe.
            Did you notice the quote from Boston chef Barbara Lynch regarding pork?
            “"There are other things out there besides pork fat," she said. "I'm so sick of pig." BOOO!!!

            1. re: EM23

              Yes EM2 I did notice the quote and good for Barbara Lynch, I'm glad she is happy...I however will never tire of pig.

              I think about what Hubert Keller said in the article and I get the Salmon recipe " when you're trained to cook with lots of fat, it becomes automatic, but I would tell young chefs, push against the wall and you'll see doors open up. That's all cooking is: extracting flavors and making things taste good. Sometimes we forget that we don't need to add flavor to a beautiful vegetable. We just need to find it"

              This article really got me excited and I hope this really does trend. I dine out often and I would love to be able to sit down to a delicious meal in a restaurant that isn't going to kill me.

          2. Tonight I'm going to try something I've never made before -- turkey meatballs! I have quite a bit of ground turkey, and I haven't made pasta and meatballs in a long time, so, why not! I'll use my standard recipe and see how the family likes them.

            1. I have a really unhealthy relationship with potatoes. I've pretty much cut them completely out of my diet, which is saddening.

              Despite working for a produce company and seeing it come through each year, I'd never tried kohlrabi until this morning. I used it as a substitute for potatoes in a breakfast hash with corn and onions. It was a little sweeter than potatoes, but it offered about the same fix.

              Plus it was really filling! I had maybe 2/3 - 3/4 cup of it with a fried egg, and was struggling with the last few bites. I haven't had anything else but grapes today, so it's pretty hearty for a 5 point breakfast.

              1. I haven't been doing very well with food lately, and while I haven't gained any weight, I haven't been feeling great about it. Plus next weekend we are headed to a 4 day long outdoor music festival where no healthy eating of any kind will occur. Lots of beer too. So, this week I'm trying to keep things lighter than normal. I tried out this recipe tonight, and it was quite good... I added 2 extra sausages to up the protein and to make it a bit more substantial and it still only came in at 417 calories. http://www.myrecipes.com/recipe/parme...

                It's hopefully going to work out to be my lunch for the rest of the week too, I've never tried reheating polenta in a microwave before.

                2 Replies
                1. re: juliejulez

                  What an interesting idea for dinner. I rarely think about polenta!

                  1. re: roxlet

                    Yeah I always figured it would be high calorie but as long as you aren't adding cream or butter or a ton of cheese, it's really not. I usually make it with just water but doing it with chicken broth was a nice idea. I need to remember it more often for a starch, less calories than pasta.

                2. This thread seems to have been lying somewhat fallow in the last week or so, although my WW journey continues. Despite a fairly big foodie day yesterday (lunch out with a friend, and company for dinner), I still managed to be down almost 2 pounds at this week's weigh in, which made me happy. I think it was managing portions that helped yesterday.

                  Tonight we had what I consider to be one of the best WW dinners -- tuna tartare and fresh corn on the cob. It was super delicious.

                  1 Reply
                  1. re: roxlet

                    I've got some fresh and healthy meals planned this week, all new recipes, mostly Donna Hay, so if they turn out well I'll report back :) I've sorta fallen off the "healthy" eating wagon the past few weeks due to life just being a bit crazy but SO is back on a regular travel schedule, so that'll make it easier to plan ahead and keep meals lighter. I haven't gained any weight, still maintaining just below goal weight, but because we do a lot more "party" weekends during the summer, I have to be extra careful with my weekday eating to leave room for the heavy stuff on the weekends.

                  2. Hi roxlet (and everyone)... Sadly, time for me to rejoin weight watchers. Again. Although I've decided to cheap out and not actually join for now, because, the truth is, I know what I need to do and how to do it. I just have to do it. I have been successful with "core" in the past (dating myself, or at least my weight loss journey), so I think I'm going to roll with Simply Filling Technique to get me started. Also, my husband knows and understands core, so if I tell him I'm following core he won't cook me anything crazy as we do share cooking duties pretty equally (though, as the primary shopper, I do have a bit more say...). And, hey, he might even join me in eating healthier.

                    Anyone here ever do Simply Filling Technique and/or have any fav SFT recipes to share? If not SFT recipes, at least some that are "power food" heavy? My standards for home cooked meals have probably changed since the last time I was serious about WW and I'm not sure I'll be satisfied with my old recipes.
                    As for me, I've just weighed myself, refreshed myself on the GHGs and the power foods, and resurrected an old tracking spreadsheet. Next I need to scare up my collapsible measuring cups and my workout gear. I alway have my supplements and giganto 32 oz water mug handy, so I'm good there.

                    I should also mention that when I follow the SFT, I pretty much use all of my discretionary points and activity points to "upgrade" my dairy (except skim milk, which I'm find with) to lowfat and the occasional sweetener to sugar. That approach pretty much works for me while I have, uh, shall we say, more to lose. I will have to switch to points when I'm about 10 lbs away from goal weight...

                    ~TDQ

                    6 Replies
                    1. re: The Dairy Queen

                      TDQ, I'm not familiar with "Simply Filling Technique" or what the power foods are. Chances are I probably have some good recipes that would fit in, but if you let me know what's involved I can narrow it down :)

                      1. re: juliejulez

                        Hi Julie,

                        Basically, the simply filling technique for people who don't like to track, weigh and measure. Aside from making sure you meet the good health guidelines for produce, dairy, healthy fats and fluids (all of which you still need to measure), you don't need to weigh, measure or track as long as you eat only foods from the simply filling list. http://www.weightwatchers.com/images/...

                        You're supposed to eat to "satisfaction", not so much that you're bursting and, of course, not so little that you're hungry all the time.

                        If you want to eat something that's not a "filling food", you can use your weekly points allowance or your activity points, which, of course, you must track.

                        You can follow the SFT indefinitely (which is what I intend to do, ideally until I'm about 10 lbs from goal), a week at a time or apparently (and I think this must be new???) even one a day a time. I don't quite understand how it would work to do it just a day here or there and would have to say I don't think I recommend it. I think you wouldn't want to switch between points and SFT more frequently than weekly...

                        Power foods --lean proteins & dairy, whole grains, and fresh fruits and vegetables-- are foods that everyone, even folks tracking points, are encouraged to work into their diets. Power foods are those marked in all of the materials with a green triangle. There's a lot of overlap between "power foods" and "filling foods" but the lists aren't identical. Here's a link to the power foods list: http://www.weightwatchers.com/images/...

                        Now, it's been about a year since I've paid for the materials if you want to read more about it, so it's possible that the lists I linked to above are slightly out of date since the introduction of the 360 program, but the old list will work well enough until I have about 10 lbs to go, at which point I intend to join, switch to points, and really do maintenance. (I'm embarrassed to admit I've never made it through maintenance. Rather, I make it to goal, then wander off, gradually letting my old bad habits creep back in...)

                        When I was in WW awhile back, I think the SFT was introduced in week 6 materials. Don't know if that's the case or not. SFT is great for people who don't have the discipline to track, but not so great for people who like a lot of flexibility to cook and eat "anything". Unfortunately, not a lot of the leaders understand (or support) SFT, so there's not a lot talk about it at meetings.

                        ~TDQ

                        1. re: The Dairy Queen

                          SFT sounds like what a lot of folks on my other weight loss board (sparkpeople.com) do once they hit maintenance. I personally am still tracking, but I have the time to do it too. I'd like to eventually get onto something more like SFT since the tracking can be annoying sometimes...but eating to satisfaction is hard for me since I still feel like I need to eat everything on my plate... something I'm working on.

                          I would say most of what I make would fit the SFT profile... unprocessed, lean proteins, some dairy etc. I do use full fat dairy most of the time though. I'm a freak about weighing and measuring though.

                          1. re: juliejulez

                            I think learning to eat to satisfaction is one of the most difficult, and most important things, about the SFT. In the past, I have plateaued on SFT/core, and I think that, honestly, I was eating beyond satisfaction because I got used to certain portion sizes, which should have decreased as I got closer to goal. With points, the plan keeps decreasing your points for you, but with SFT you have to develop the skills to do that for yourself.

                            Anyway, that's why I think I'll swtich to points as I get closer to goal just so I know I'm really eating the right portion sizes.

                            I don't know what I'll do once I get to maintenance. I guess I'll figure it out when I get there. Which will be awhile from now...

                            ~TDQ

                      2. re: The Dairy Queen

                        TDQ, welcome back to WW! Your mentions of WW in long-ago COTM posts was what originally convinced me to try it, since it was clear you ate well and it wasn't some gimmicky diet thing with bad food. I'm not currently tracking and have regained 5 lbs from initial goal, but I do think WW makes so much sense for people who like real and delicious food. So thank you!

                        1. re: mebby

                          Aw, that's very kind of you mebby. I'm glad to be back on plan. It's nice to have one thing in my life I can exert control over!

                          ~TDQ

                      3. Oh also, happy belated birthday roxlet :)

                        1 Reply
                        1. re: juliejulez

                          Thanks!

                        2. After the birthday celebration, and too much food that mainly doesn't fit into the points concept due to the amounts, I am back on track. I have a closet full of summer pants that are about one size down from where I am now, and I would like to wear them before the summer is out. They were my "fat" pants, but sadly now looking at them as skinny pants! Last night was the super delicious turkey meatballs made with Maya Kaimal's Vindaloo simmer sauce. Even my husband, who is not a turkey meatball kind of guy, loves this. Tonight will probably be something to do with chicken breasts. Maybe my version of the chipotle burrito bowl...

                          1. When warm weather hits, one thing I start craving is ice cream. But I don't want the fat or sugar. The problem I have with commercial diet ice cream is the taste. It's usually blah and unsatisfying.

                            So after picking 20 lbs of strawberries the other day, I froze some and then made Instant Strawberry Ice Cream. I got the recipe years ago in a Weight Watcher's Cookbook. Super simple, frozen berries, nonfat dry milk powder, ice water, sweetener.

                            It has a very soft texture, like soft serve, but that's offset by all the flavor from the berries. It really does satisfy my ice cream cravings.

                            Recipe and slideshow here:
                            http://patriciagay.wordpress.com/2013...

                             
                             
                            7 Replies
                            1. re: TrishUntrapped

                              Sound delish!

                              ~TDQ

                              1. re: TrishUntrapped

                                That's cool! I think you can do a similar thing with bananas.

                                1. re: roxlet

                                  Bananas would be great, peaches too! One fruit that didn't work so well for me was blueberries. Frozen, not so good.

                                2. re: TrishUntrapped

                                  Sparkpeople put this recipe on Pinterest today, sounds along the lines of what you make with your peaches... uses fat free pudding instead though http://recipes.sparkpeople.com/recipe...

                                  1. re: juliejulez

                                    Oh yum, ice pops! I gotta try them, thanks for sharing Julie.

                                    1. re: TrishUntrapped

                                      Those and the ice cream both look so yummy. Can't stand artificial sweetener, which kills a lot of the calorie savings I'm sure, sadly.

                                      1. re: girlwonder88

                                        Thanks, some people use agave nectar, others use a little bit of sugar, and some use nothing. All kinds of possibilities to suit everyone's taste.

                                3. My impish first thought about this thread title: "Who's June, and why is this thread singling the poor gal out so cruelly?"

                                  1. Let's continue here:

                                    http://chowhound.chow.com/topics/907571