Weigh-In Wednesday Weekly Stats

Weight Watchers Week Number: 20

Lbs Lost this Week: + 2.6

Lbs Lost Total: – 12.2

WW Stars Earned this Week: None

Food of the Week

I am excited to say I made an effort to increase the amount of vegetables I ate this week and have conquered my fear of how-to-cook-eggplant! I made this old Native American Recipe (I found it online, but am not sure where) called Baked Vegetables of the Vine and it was sooo good!

How to Make It (a.k.a Be Creative, I adapted this recipe to suite my tastes)

You Need:

(Takes about 15 minutes to prep)

2 onions, peeled and chopped (I left mine in rings)
2 gloves garlic, peeled and crushed (I buy mine that way in Olive Oil)
2 cucumbers, zucchini and/or yellow squash, washed and sliced (I used a little of each, cut into rings)
1 large eggplant, washed and sliced (I cut mine into rings)
2 green, yellow, red or orange bell peppers, washed, cored and cut (I used red and green and cut into rings as well)
2 fresh from the vine tomatoes, washed, cored and sliced (again, rings)
Olive or other oil of your choosing
Salt, to taste
Black pepper, to taste (I use fresh cracked peppercorns)
Oregano, to taste
Cumin, to taste
Sage, to taste
Dill, to taste
Garlic Powder, to taste

Instructions:

(Takes about 1 hour, 15 minutes to cook)

Heat oven to 350 degrees
Mix all dry spices (enough to lightly cover all the vegetables) in a large bowl and set aside
Pour some of the oil and crushed garlic in the bottom of a large (enough to hold your vegetables) baking pan or casserole dish
Spread oil and garlic to coat bottom of pan
Place all of the sliced onions on top of the garlic and oil, in one flat layer
Sprinkle onions with dry seasonings and a touch of oil
Repeat with each vegetable (except the tomato), ensuring each vegetable has it’s own layer
Season and oil between each layer
Cover and bake in the oven for 1 hour
After 1 hour, remove vegetables and add sliced tomatoes to the top layer
Return to oven uncovered and bake for 15 minutes more
Serve hot and enjoy!

Activity of the Week

I did not run Pretty Muddy Central Ohio. I did not think it would be a good idea considering I have not run since I hurt my ankle several weeks ago now. I need to get back on track with something, though.

Personal Weight Loss Goals (crossed off when reached)

I want to lose…

10 lbs
20 lbs
30 lbs
35 lbs
40 lbs
45 lbs
50 lbs
55 lbs
60 lbs
65 lbs
70 lbs

Personal Fitness Goals (crossed off when reached)

I will…

Run a 5K  Read all about it here.
Run a Quarter Marathon or 10K
Run a Mud/Obstacle Race
Run a Half Marathon
Start Strength Training (again)
Backpack (more)
Start Biking

Reflections

I’m pretty disappointed this week, to be honest. I worked hard at keeping track of what I ate and it was much healthier. We didn’t eat out and I actually went to the grocery store with a planned out menu and left $120 later to avoid mindless eating on the fly! I especially paid attention to portion sizes and increased the amount of vegetables I ate. I even felt like I lost weight. I was actually feeling great until I got on the scale.

Reader’s Recap

Nothing to share since last Wednesday. Lately I feel like I am in a blogging slump (not to mention running, eating and weight-loss slump), but I am hoping Blog School helps with that! I am working on my first assignment this week and am already loving all of the ladies I have met through the community group.

Photo Recap

On Monday I made Cherokee Chicken, which consisted of fresh chicken breasts, onions, green peppers and cranberries. I wasn’t sure about the combination of flavors, but it was also very good. My husband ate his with Butternut Squash risotto. I skipped the risotto and had a peach after dinner.

Question of the Week

What vegetable to you avoid cooking because you don’t know how?

Until the next mile marker,