Posts Tagged ‘weight watchers

I should be sleeping, but I shot a video of a song today and the shock of seeing what I look like is traumatizing. The following is the conversation I’ve been having with myself. 

  1. My arms are flubbery strong and hold my children close to me.
  2. My breasts are in need of a lift beautiful tools that fed my babies.
  3. My stomach is in DIRE need of a tummy tuck a masterpiece, every stretch mark has a story, the skin reminds me of my wonderful pregnancies.
  4. My butt could use some stair action. No really, it could. 
  5. My legs are so wide they touch both coasts faithful they take me anywhere I want to go.

It’s hard to love your body when you’re constantly telling it negative things. My body never speaks unkindly to me, is a marvel when you think of how it regenerates and heals itself, is a trooper for being on the roller coaster of weight gains, has allowed me to experience the miracle of life three times. My body has not betrayed me, I have betrayed it. 

Speak kindly to your body. If you treated a dog or a child the way you treat your body, you would have it removed from your custody. 



I never liked bread or potatoes before I had kids. My body has changed (understatement) and now I crave bread or something sweet around 3 pm every day. Muffins are great because you can skimp on the fat, lessen the sugar, and add whole grains without compromising the texture or taste.

Does this look like cardboard to you?? NO!image

This is a great staple recipe because you can change it up! I’ve calculated the Weight Watcher Points using all sorts of different frozen fruits, and while the calorie count may change just a little, the points don’t so feel free to experiment with whatever you have on hand, fresh, canned or frozen. I guess I calculated the points so I could keep a masochistic count as I popped muffin after muffin in my mouth. Eh, can’t win them all. Here’s how I made them:

Frozen Fruit Muffins

  • 1 C white flour 8¢
  • 1/2 C oat flour 4¢ (use any flour you have really even more white)
  • 1/2 C whole wheat flour 5¢
  • 1/4 C sweetener (sugar, honey, splenda, etc) 
  • 1 T baking powder
  • 1/2 tsp salt
  • 1 C water
  • 1 egg 12¢ (forgot to add in last batch they were still good/less spongy)
  • 2 T oil 6¢
  • 1/4 C applesauce 17¢ (I substituted leftover smoothie, FREE!)
  • 1 medium banana, smashed 20¢
  • 1 C frozen fruit of your choice (Frozen Strawberries $1.06)

Preheat oven to 350. In a mixing bowl add all the dry ingredients and stir well. Add the liquid ingredients and slowly incorporate until just moist. Add frozen fruit and stir. Place in muffin tins and bake for 8-12 minutes, until muffins are firm and golden.  Cool and enjoy!

Makes 18 muffins or 36 mini muffins.

 TIP: If using large/chunky frozen fruit (i.e. strawberries, mixed blend) thaw slightly and run it through a blender to break it up a bit. You do NOT have to thaw out the fruit though. This recipe worked well with canned, fresh and frozen fruit. 


2 muffins or 6 mini muffins: 3 WW Points/4 WW Points+ 

Around 30 calories each mini muffin, and 15¢ a regular sized muffin.


Variations: We made pineapple muffins,  carrot & pineapple ones (some with pecans, YUM!) and we have made strawberry banana muffins. They were really good. The first round we used white flour but the next time we did the whole grains. I promise they aren’t “earthy” or cardboard, they were great although my only complaint is they were begging to be slathered with butter. 

I’m going to try this recipe without any oil, which will skim 6 points off the entire recipe, I’ll update with results. Happy muffining. 🙂


Dinner always seems to sneak up on me. I had a pork roast in the crockpot cooking all day, but I needed a quick side. I usually make brown rice in the rice cooker every day or so just to have it on hand. Well, I didn’t today so I had to come up with something.


I love the taste of Rice-a-Roni (can you say that without hearing a ‘ding ding’ in your head??) but I don’t buy boxed food. Anyway, here’s the recipe:

Carrot & Kale Pilaf

Browning the rice is very important to the flavor of the dish.

Makes 6 servings

  • 1 1/2 C brown rice
  • 3 C broth (I used water + better than bouillon)
  • 1 T olive oil
  • 1 medium carrot, chopped
  • 1/2 sweet onion, minced
  • 1/2 C kale, chopped
  • 1 T garlic powder
  • 1 T onion powder
  • salt to taste

Heat the oil over medium high heat in a medium sauce pan. Add onion and carrot, stir until almost brown. Add rice and stir until brown. Stir in the remaining ingredients, lower heat to medium, cover and simmer until liquid is absorbed, about 20 minutes. Stir occasionally and serve. 

Makes six 1/2 cup servings. 

42¢ for the entire recipe. !!!



Lunch 94¢ Cupboard Price; $2.97 Buy it All Price

6 oz pork shoulder roast – 89¢

2 oz cheese – 32¢

2 Tbls pineapple chunks – 5¢

3 whole wheat tortillas 81¢

1/4 C salsa – 25¢

sliced bell peppers 10¢

half an apple, sliced 26¢

half an avocado, sliced 29¢

Underlined items are grocery items I have purchased, everything else is either pantry/storage items or already accounted for items. 


Lunch time snuck up on me. School isn’t in session today and things always seem to be … busier with all 3 at home. While I was making this lunch, the babymonster decided it would be a great idea to dump out the bottle of salsa onto tortillas on the floor and lick it all up. Luckily he left me about 1/4 C.

And just some advice, don’t come over for taco night for a couple weeks…you know I poured the rest back in the bottle. 

I’ve been cooking a shoulder pork roast since last night and it smells AMAZING. I decided to make us all a quick lunch. First I took whole wheat tortillas, put 2 oz shredded pork on each, sprinkled with cheese and pineapple and rolled them up. For the kids I cut them into little pinwheels and served them with salsa for dipping and slices of avocado, red/yellow/orange bell peppers, and apples. I love the combo of pork and pineapple. If I were to make this for myself again I would definitely season the pork with some cumin or chili powder and mix the salsa with the pork. All 4 of us ate this for lunch without any leftovers, much to the chagrin of the dog. 

Snacks – Cupboard Price 20¢; Buy it All Price$1.97

Bag of popcorn  67¢

2 clementines – 34¢

1/2 apple – 26¢

1/2 C pineapple – 20¢

1 yoplait -50¢

I estimate the prices on things I already have in the pantry based upon what I normally pay for them. 


Breakfast was the usual. Smoothies and cereal. 


I found this site when researching how many cups of kale is in a pound. There is a huge list of other foods, it makes a nice reference especially for food that isn’t really “bulky” and you can’t say 1 C = 8 oz. Apparently there are 6 cups of kale in a pound! Anyway, here are the ingredients I used:

1 C kale greens – 21¢

1 ripe banana – 20¢

2 whole carrots – 20¢

1 large naval orange – 75¢

1/4 frozen pineapple – 10¢

1/4 C light yogurt – 27¢

1/2 C frozen strawberries – 53¢

2-3 C water (add more water to stretch it!)

ice (optional)

Makes about four 16 oz servings $2.26; 57¢ a serving

What I learned: 2 things- At first I didn’t add the strawberries because I didn’t want to walk to the deep freeze (lazy) but the kids really didn’t like the smoothie without it and I have to admit, I had to choke it down. But after adding them and reblending, we all loved it. This time I have 1 serving of leftovers and I will pour it into popsicle molds and either use them for the kids (never tried that before) or pop them into the next smoothie I make.  I’m really mad about these navel oranges (petty!) but now I’ve learned my lesson. I should go with the clementines because in a 10 lb bag I’d get about 60 of them while I only get 10 large oranges. It would save 25¢ a smoothie if I used 3 clementines! 

What I’m thankful for: My VitaMix blender! I use it every day for making smoothies, grinding grains for flour, and chopping. I love that I am getting whole nutrition from the ingredients as opposed to juicing where you lose the pulp and most of the fiber. I never add sweetener to the smoothies, instead opting for fruit. 

What I’ll do next time:  I won’t forget to add the strawberries at first, I’ll use a different citrus to decrease costs, I’ll add a little more water to stretch the smoothie but compensate by adding more pineapple and carrots. Usually all kids drink 16 oz each, as do I. 

For anyone counting, I estimate this to be 1 old WW point, and 3 PointsPlus. Around 80 calories for 16 oz, 4 grams of fiber. 

I’m working on my shopping list, I’m really excited to see how much I can buy/save/plan this week. I have a little system to figure out the expense of everything I cook with. I posted a new page on my Staples with my essential spices. I kinda feel like “essential” is a bit of a stretch, there are FORTY listed but I honestly can’t imagine cooking without them!

But to save some navigating, here is the complete list in no particular order:

  1. Allspice
  2. Ancho Chile Powder
  3. Anise seed
  4. Arrowroot
  5. Bay leaves
  6. Basil
  7. Cardamom
  8. Cayenne pepper
  9. Celery Seed
  10. Chile Powder
  11. Chinese 5 Spice
  12. Cinnamon
  13. Cloves
  14. Coriander
  15. Cream of tartar
  16. Cumin
  17. Curry Powder
  18. Dill Weed
  19. Dry Mustard
  20. Garam masala
  21. Garlic – Granulated
  22. Garlic Pepper
  23. Ginger
  24. Hot sauce (Tabasco, etc)
  25. Lemon Pepper
  26. Nutmeg
  27. Onion – Powder & Minced
  28. Oregano
  29. Paprika
  30. Parsley
  31. Peppercorns/Salt Assorted Varieties
  32. Red pepper flakes
  33. Rosemary
  34. Sage
  35. Seasoned salt
  36. Sesame seeds
  37. Tarragon
  38. Thyme
  39. Tumeric
  40. Vanilla

Posted on: January 31, 2013

Click the link at the top to see the USDA Thrifty Food Plans. I think this chart is very insightful. It was put together by the USDA to illustrate food budgets for households and to have a baseline for the Supplemental Nutrition Assistance Program (SNAP, what they call food stamps these days.) The budgets range from “thrifty” to “liberal”  and take into account your household makeup by sex and age. The current pop culture debate is whether or not people can live on a food stamp budget or whether people can even afford to eat well and make better choices.

I’ve never closely tracked my food purchases, but I do see myself as a “thrifty” shopper while still bringing home a wide variety of fresh produce and whole foods. For my family size, my monthly food budget should be anywhere from $677.30 (thrifty) to $1318.63 (liberal, I WISH!!!) 

Currently I try to stay around $100/week for groceries, not including incidentals, diapers, dog food, etc. I’m pretty sure I blow that out of the water but I will follow my shopping habits for a few weeks and see where they are and how I can improve. After all, my motto for the year is Be Happy with Less. I’d love to only spend $400 a month on groceries and still maintain my healthy staples. 

I can’t tell you how many times I hear people tell me “I’d eat better if I could afford it.” But you can! Check back for some upcoming posts on how to eat better for less. No couponing, I promise! 

USDA Thrifty Food Plans