Wednesday, October 20, 2010


Well its week 4 on weight watchers. 8.8lbs- victory! Last time I did this diet I lost 15lbs the first month. But I was 17, and at the gym everyday and age can make a big difference. Still Im pretty happy. Will I be able to lose 30lbs by christmas? Who knows! But as long as i keep losing at least a lb a week, I can stay motivated and not be mad at myself. Matt has lost over 10 since he started WW, 15lbs overall.


Baby and I have been attending "Diaper Swim" at the local community centre. Its AWESOME. I've only been once because baby got a cold and we havent been able to go back but I plan to make it a 1-2x a week thing. Its basically a mommy and me water aerobics for moms. Your baby sits in a giant fish shaped flutter board with toys, attached to a rope that you hold onto. Its so cute and Miles really loves it. He laughs and giggles and has a great time. I go with my sister, and if she didnt go I wouldnt. I dont 'do' public swim so for me this has been a big step. When i have lost enough that I am comfortable being in a class with lost of people (this program only has a couple ppl currently) then we will sign up for baby swimming lessons. Maybe in january.

Another trip to the farmers market proved delicious. This week for less than $40.00 I purchased

Cauliflower Broccoli Brussel Sprouts Red Peppers Apples Carrots Sweet corn Farmers Strip Bacon Mild Italian Sausage Asiago Ciabbata Bread

unfortunately some greedy gus bought ALL the ham steaks the farmer brought so I had to buy my ham at the grocery store...but thats ok! I've done my best to utilize all these ingredients this week- except the bacon which im saving for the weekend.

I made Winter Chowder with the brussel sprouts it was awesome possum. I made sausage, peppers and potatoes (a fam fave), and cauliflower mash. I still need to use the broccoli and carrots. Soon, soon. Here is the recipe for the Winter Chowder, which I found in Taste Of Home's Heart warming Soup Edition. Slightly modified, as always.

Winter Chowder

3 Medium potatoes, peeled and cut into 1/4" pieces
1 chopped onion
3 cup Chicken stock (Recipe called for one...yeah NO)
3/4 teaspoon onion powder
1/2 tsp pepper
1/2 tsp salt
2 shakes hot sauce of choice
1/2 Cup fully cooked, cubed ham (I used fat free blue menu)
1 cup fresh or frozen brussel sprouts, quartered
1 1/2 cups milk
3/4 cup monterey jack cheese

In a large saucepan, saute potatoes and onion for a couple minutes using cooking spray OR you can add a lil EVOO and butter. Add chicken stock and bring to a boil. Reduce heat, cover and let boil for 10-12 minutes. Do not drain, mash up potatoes. it will be chunky and thick. If this bugs you, puree it and add an extra amount of stock. Stir in all the seasonings.

While the potatoes are boiling, heat a large nonstick skillet and spray with non stick spray. Saute ham and brussel sprouts for 5-6 minutes or until sprouts are tender. You can add a bit of broth here once ham is browned to aid in cooking the sprouts.

Stir sprout and ham mixture into the potatoes. Add milk, bring to a boil and then reduce heat; Simmer, uncovered for 5-6 minutes or until heated through, stirring occasionally.

Gradually stir in 1/2 cup of the cheese; cook for 2-3 minutes. Serve up the soup with the remaining cheese and if you want some colour- add chives.

This was DELICIOUS. Not gonna lie, it was a gassy house afterwards but hey, thats the danger in potatoes and sprouts. Next time I will probably leave out one potato so its not so thick, and add something like dill or chives.

Only 4 pts a cup to boot!

Bonus picture- I had my second cake decorating class which conveniantely was a morning after i had zero sleep. Therefore, I got tired and hasty and rushed through my cake. so its...not to speck but still cute. Voila, my wilton cupcake transfer cake.

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