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I actually just had my weigh-in at weigh****chers yesterday and was down 2 lbs from last week, so that's not too bad I guess. And that is actually the only reason I threw my scale away was because I started going back to weigh****chers and get weighed in there weekly. I didn't want to play battle of the scales anymore lol....but you are so right it definitely keeps you accountable and the weight will creep right up if you're not careful. I'm actually a little excited today because I'm supposed to be getting a new stove this afternoon, and I have not been able to use my oven in about 2 months. There are so many recipes I have wanted to try out and just haven't been able to. Weigh****chers is definitely a great program though, I lost 10 lbs last time I was on it so I think I could have good results if I stick with it longer. Hope everyone has a great weekend!! :)
Love Quinoa and pumpkin! I made a quinoa, pumpkin pecan bake! Let me see if I can find my recipe and I will post it here! 
Michelle Hendrickson Holistic Health Coach http://www.gracioushealth.net
The kitchen is on our to do list. My wife is getting frisky in her 2nd trimester.
OH WAIT, you are talking about FOOD. My bad :-)
Actually pumpkin quinoa comes from a different site. I cook it and put it in 4 containers in the fride. I use a little sweetleaf instead of brown sugar...Splenda works as well and I do not use the pecans or cranberries. I add a tiny box of raisins and 3 halves of walnuts to mine when I warm it . Also when I warm it up I add water to it to make it more like runny oatmeal (just my preference):
Pumpkin Quinoa Breakfast
- 1 cup milk
- 1 cup water
- 1 cup rinsed quinoa
- 1/3 cup pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of ground cloves
- 1/4 cup brown sugar
- 1/3 cup chopped pecans
- 1/4 cup dried cranberries
Directions:
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in pumpkin, spices, and brown sugar. Transfer to four bowls and top with pecans and dried cranberries. Serve warm.
Serves 4
healing is going well. I went to the store yesterday and am headed for a massage of the lymphnodes today.....after $70 in mederma, a couple massages and our several trips to Salt Lake the "extras" are starting to add up! Good thing hubby loves me!!!
on 11/15/12 4:38 pm - Canada
Ooh...thanks for the pumpkin recipes...I love pumpkin as well. I made some yummy mini-muffins with pumpkin and Bran Buds from the Bran Buds website. Pumpkin quinoa sounds good...how do you prepare that? Or maybe I'll find it on the hungry girl website...thanks for that tip as well.
How's the recovery going?
Making changes to my favorite foods seriously helped a ton. I never feel deprived and I have tweaked all kinds of things. If you have time I highly suggest HungryGirl.com. I get so many ideas from her site.
Pumpkin pie:
PER SERVING (1/8th of recipe, 1 slice): 144 calories, 0.5g fat, 110mg sodium, 30g carbs, 2g fiber, 26g sugars, 5g protein -- PointsPlus® value 4*
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Prep: |
Cook: |
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Chill: 2 hours or more |
- One 15-oz. can pure pumpkin (not pumpkin pie filling; the kind by Libby's is best)
- One 12-oz. can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 2/3 cup granulated sugar (or HG Alternative!)
- 2 tsp. pumpkin pie spice
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
- Optional: Fat Free Reddi-wip, cinnamon
Directions
Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray. In a bowl, combine all ingredients except graham crackers and optional ingredients. Whisk thoroughly. Transfer to the pie pan.
Bake in the oven until partially firm, about 45 minutes. (It will firm up completely once chilled.)
Refrigerate until completely chilled and firm, at least 2 hours (the longer, the better).
Top evenly with crushed graham crackers. Serve and, if you like, top with Reddi-wip and cinnamon!
I love, love, love pumpkin anything so I have been living off of a pumpkin quinoa for breakfast since my surgery....a high dose of fiber along with protien...I will have to get that out of the cabinet when I get up again :)
on 11/15/12 6:22 am - Canada
Sounds like a step in the right direction by health-ifying your favourite foods/recipes. I read on one of the Ontario OH forum that someone found a high-protein bread at Metro...may be worth trying for your tuna melt.
I love egg sandwiches...salad, fried (non-stick pan w/Pam), or scrambled but instead of toast I have it on half of a Haddad high-protein pita...it's 50 calories for the pita with 5g of protein. And I sprinkle 1/8 cup low fat tex-mex cheese and a couple tablespoons of salsa (or ketchup in a pinch).
I'll also make tuna or chicken salad for my pitas...lots of chopped celery for crunch and I use calorie-wise Miracle Whip. Very tasty and satisfying. I have that for lunch at work or my latest "addiction" of sweet potato/butternut squash/carrot soup with ginger, nutmeg and cinnamon. Or I'll switch it up with ginger, curry and cumin. Num num!
Tammy
It just means I was the 35th person to like the page and Deb was 37 :)
