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

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.