"I wish I was at the beach, too" Smoothie

One of my least favorite things in the world is to be cold. I hate it. I usually cope with the winter weather of the Northeast well enough through December and January because I find peace, beauty, and romance in the early snowfalls around the holidays. I also appreciate the giddiness that sledding and playing in the snow creates for my children so I tolerate it. February comes and I still try to be a good sport about the freezing cold winds and (what feel like) daily snow squalls. 

By this point in the season, I'm really just done. I'm done with wearing eight layers every time I leave the house. I'm done with closed windows and stuffy air. I'm done with coming up with indoor activities for the kids. I'm ready to get outside, see some sunshine, and warm up already!

Clearly many of my friends and family feel the same way because they are all taking tropical beach vacations to escape the deep freeze. My colleague is soaking up the sun in Hawaii, my parents are cruising around Mexico, and my in-laws are on a plane to Aruba as I type. I could be jealous of them all (OK, I secretly am...), or I can dig deep and find a way to bring some beach-y comfort to the eternal winter wonderland that is Upstate NY. 

So, that's what I did. 

Each morning this week I've been sipping one of these delicious pina colada like smoothies and pretending really hard that I've got sand between my toes, sun shining on my face, and gentle waves creating a musical backdrop for my morning.

Disadvantage to this approach? Reality hits pretty hard the second I walk out the door. Advantage? A few more months to get bathing suit ready. Speaking of bathing suits, did I mention this delicious and filling smoothie adds up to just 4 Weight Watchers points plus?? Not a bad way to start your morning...

The Recipe

Directions

Combine all ingredients in a blender and puree. No need to add ice or anything extra, it will have a perfect consistency from the frozen pineapple. I have been using a very low power, but completely adequate Hamilton Beach single serve blender that is perfect for on the go.

Enjoy!

Kitchen Tips

Food is one of my favorite things in the world. I spend hours each day thinking about food. I think about breakfast as soon as I wake up. I carefully plan what I'm going to eat at work. I think about what to cook my family for dinner. I read Pinterest and Bon Appetit magazine looking for new recipes. It's an obsession.

Because I love food so much, the idea of wasting food drives me crazy. I hate when a recipe calls for just part of something because it raises the likelihood that the other part will end up in the trash. I can't think of any product this happens to more often than tomato paste! The stuff is great to thicken sauce or chili, but you rarely need more than 1-2 Tbsp. So what happens to the rest?

Do you just admit that you don't need it and throw it away? Do you put it in the fridge and pretend you're going to use it only to find it shoved in the back growing mold three weeks later? If either of these scenes sound familiar, this post is for you!

I can't remember where I originally saw this tip, but it's a great one! After you open a can of tomato paste prevent the rest from going to waste by following these simple steps...

1. Use a tablespoon to measure out level scoops of tomato paste.
2. Place tomato paste on a cookie sheet lined with wax paper.
3. Put the cookie sheet in the freezer for at least one hour until solid
4. Remove the tomato paste scoops from the cookie sheet and store in a bag or freezer safe container.

After following these simple steps you'll save yourself from the guilt of throwing away your unused tomato paste AND have pre-measured portions of tomato paste at arm's length the next time you need it. Total win-win situation!

Weight Watchers and Real Food

For the record, I was awake for 10 whole minutes today before a kid woke up. I didn't even move, I just laid there listening to the silence. Somehow, the older one still sensed that I was awake. She shuffled into the room and I pulled back the covers for her without saying anything. Miraculously, she snuggled between daddy and I and WENT BACK TO SLEEP.

I enjoyed the snuggle for a few minutes before slipping out of bed to try for that forbidden peaceful cup of coffee again. Just as I was adding the milk I heard the baby yelling out for a "baba". She's 15 months old so I really need to wean her off of it...but today is not that day. Giving her a bottle bought me ten whole minutes of quiet. Sweet, blissful quiet with nothing to do other than sip my HOT coffee and read Pinterest. When she finished the bottle we just snuggled and were silly together for a half hour while everyone else slept. These are the moments we just don't get enough of. Today is going to be a good day.

Low natural lighting in the kitchen made these shots a little fuzzy, but I love them anyway

I thought I'd take a few minutes this morning to share some advice about following Weight Watchers and sticking to an unprocessed, real food diet. A little over a year ago I joined WW for the first time. As I had an exclusively breastfeeding newborn I was allotted 46 points plus per day. I have to be honest, between the diet and breastfeeding I was dropping weight like crazy even eating oreos and Dunkin Donuts wake-up wraps on a daily basis. I went from post-baby weight to pre-baby weight in about a month and from post-baby weight to my lowest adult weight since I was in college in less than 6 months.

Then, the seasons started to change and the stress of selling a house, building a house, the holidays, and moving set in. I wasn't get fresh food from the Farmer's Market. My Weight Watchers subscription was cancelled. I was not going to the gym. The baby was nursing less. I was eating more processed foods. Nearly every successfully lost pound crept back on.

A year after my initial success I decided to start back up again. As I no longer have gads of points each day I need to focus a lot more on choosing "good" foods. Foods that are high in nutrients, satisfying, and that I "feel good" about eating. Here are my tips on combining a typical lower point (26) Weight Watcher's plan with real food ideas:

1. Real the labels! A trap a lot people following WW fall into is buying everything low fat or fat free because the point calculation is lower. This is a horrible idea. To save yourself a few points you will be filling your body with chemicals, additives, and fillers. You can find *some* reduced fat products that are only made with real ingredients (most dairy products), but you need to be extremely discerning and real your labels.
2. Plan ahead. If you have kids, or a job, or both you need to have your meals planned out or you will find yourself struggling to stay on the plan. Check back later this week for some easy meal plans to get through the week days.
3. Always have fruits and veggies on hand. Making healthy foods available will make you much more likely to eat them. For busy times of the day, having your produce prepped ahead of time is key - cut melon, rinsed grapes, easy to peel clementines, bananas, rinsed salad greens, sliced peppers, celery sticks, cherry tomatoes. For calmer times I find having a fruit I need to "work on" for a snack makes it more satisfying - grapefruit, cherries, kiwi.
4. Care about the food, not the diet. If you spend your time thinking about how safe and whole the foods you are eating are instead of calculating points on all the foods you know you shouldn't have, you will naturally make good choices! If you read the ingredient label on that box of Cheez-its you won't care that you can get away with 1/2 a serving for 3 points. You'll realize there are so many things in there that you don't want in your body it will be easy to chose a tablespoon of fresh ground almond butter and banana slices instead.
5. Splurge for real. Instead of planning myself a mini splurge every day (one cookie, a handful of chocolate chips, etc) which just ended up reintroducing all the "bad stuff" back into my system I plan one real splurge on a high quality item - a good piece of dark chocolate (not Hershey kisses), a handmade baked good (not Dunkin Donuts), a chunk of good full fat cheese (never eat the fat free stuff!), a few slices of good quality bacon (not turkey bacon), etc. 

Happy Sunday and Happy Eating!

Baked Pancake Bites (WW friendly)

Weekends are not the same once you have kids. You don't get to sleep in. You don't get to wake up and gaze lovingly at your partner thinking about how great life is. You don't get to have a peaceful cup of coffee while you catch up on the news. You don't get to take a long, hot shower.

Nope, none of that. The reality of weekends with kids looks like this: You roll over at 6:15 and gaze at the clock amazed that no one has woken you up yet with nightmares, coughing fits, or vomit. You contemplate if you should stay in bed and try to catch a few more precious minutes of sleep or sneak out to the kitchen to make a cup of coffee. Before the 30 seconds it would take for your groggy brain to make that decision passes you hear..."Mommy? Mommy? Mooooooommy?!" You reluctantly get up and drag her into bed with you. You cling to the unrealistic hope that she might go back to sleep. After ten rounds of, "Is it morning yet?" You admit defeat and concede that it is indeed morning. Still fooling yourself, you think it might be possible to get up with kid number one and have a cup of coffee before kid number two wakes up. Just as the Keurig drips the last drop into your cup you hear it. Kid two is up because kid one is filling her crib with pillows to make a "fort"...

This scenario is pretty much what my house looks like every Saturday morning...sleepy parents trying (unsuccessfully) to match the insane enthusiasm of a preschooler and toddler excited at the prospect of a full two days at home with mommy and daddy. After playing along with whatever crazy scheme the nearly five year old comes up with for about thirty minutes it is inevitable that the following phrase will be uttered, "Mommy, I'm hungry!"

Anyone who routinely cooks for children knows that this is a dangerous time. Eggs might have been awesome yesterday, but today they will carpet the floor. The a
ct of pouring a bowl of Joe-Os might bring cheers whereas an hour long effort on stuffed French toast might be met with groans and wails of, "That's disgusting!" 

Today, I took a chance. My husband and older daughter have been into Nutella recently so I offered to make Nutella pancakes. They accepted the concept. The challenge was on.

Baked Pancake Bites with Nutella

As I usually do when I'm looking to try something new, I did a quick google search. I turned up this recipe for pancake balls and Nutella. I tweaked it and got to work. I had my doubts as the batter was very thin, but I persevered through the rest of the steps. 

As they were baking our kitchen was filled with a lovely sweet, spicy aroma. My daughter was enticed into the kitchen and started circling the oven waiting for them to come out. I held my breath as I popped them out of the pan and placed them on the table. To my surprise and delight everyone in the house loved them! My daughter even finished the leftovers for a snack later in the day and asked for more. I will definitely be making these again soon.

Added bonus, I played with the original recipe to make it healthier and these worked out to a very reasonable 1 point plus per muffin. I ate 5 mini muffins and a heaping serving of fruit salad for a very satisfying breakfast.

Ingredients

1 cup whole milk

1 egg

1 tbsp coconut oil, melted

1 tsp vanilla extract

1 cup all purpose, unbleached flour

2 tbsp baking powder

2 tbsp raw sugar

1/4 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

2 tbsp nutella

Directions

1. Preheat oven to 375 and use cooking spray (or paper liners) to coat wells of a 24 mini muffin tin.
2. In the bowl of a stand mixer combine milk, egg, coconut oil, and vanilla extract until well blended.
3. Whisk together all dry ingredients in a separate bowl.
4. Add the dry ingredients to the wet ingredients and blend very well (The batter will be thin!).
5. Pour the batter into the muffin wells (I poured the batter from a large measuring cup to make this step easier). You might have a little excess batter
6. Put the Nutella into a small ziploc baggie and snip the corner. Drizzle a small ribbon of chocolate into each muffin.
7. Bake for 12-15 minutes. 
8. Let cool slightly and enjoy!

*May be served with maple syrup for dipping, but totally unnecessary!

**Try these out with different fillings - jam, banana slices, fresh berries, bacon, sausage, etc!