Welcome to WIAW, where I share a day of my eats. If you follow me, you know that I am team Weight Watchers. I am down 14.6 pounds as of my latest weigh-in, and I am pretty pumped about that. I have lost about 45 pounds overall since the birth of my sweet baby boy 16 months ago. So as you can see, my progress has been slow and steady.
I have been doing my own Simply Filling (SF) experiment, and I am in my second week. I am really liking Simply Filling, and I can see myself continuing on with the SF plan. For those of you not familiar…Simply Filling is part of the Weight Watchers plan where you do not have to measure or count points for any power foods. You can eat power foods until you feel satisfied. You only count points for non-power foods, and you get 49 of those per week.
All foods listed in this WIAW post are power foods, unless otherwise noted. Hint: you will see PointsPlus listed for non-power foods.
Here is my breakfast. I had one whole egg, scrambled with some pourable egg whites, watermelon and a light English muffin with a drizzle of honey (opp for up to 3/4 teaspoon) and a sprinkle of cinnamon. I put skim milk in my coffee, but I am still using real sugar (1pp for the two cups I had).
I made a new recipe this week that I saw on the Cooking Channel for Chunky Vegetable Bulgur Salad. It was loaded with veggies. The recipe had my longing for my summer garden, where I can grow almost all of the ingredients. (Note: I did substitute the mint in their recipe for basil instead. I just like the taste of basil better.) I was able to use some fresh flat-leaf parsley from my garden, which is one of the few herbs that thrives in cold. The veggies made it so beautiful!
And it turned out pretty good. It made a HUGE batch. If you are the only one eating it like me, I would suggesting halving the recipe.
I do like other grains better than bulgur wheat, though, so I would likely substitute that with either quinoa or farro next time.
I ate this alongside sandwiches all week. For lunch this particular day I had leftover turkey tenderloin in a light flat-out wrap with 1 wedge of Laughing Cow light swiss (1pp), plus spinach salad with golden tomatoes and vinaigrette. All simply filling, except for the cheese.
For snack I had some fruit: a cutie with some pomegranate.
For dinner I made my chili. I made it with a mixture of lean turkey and lean ground beef, and it was so delicious! I neglected to take a picture, so one from the archives will have to do. I made it with a pan of corn bread (3pp).
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