Skip to main content

Keeping It Simple in September, Goals for the month.

July and August had some good and bad points to them for me and my weight loss journey.  Here's the thing, I want to go back into basics with my Weight Watchers journey.  The big thing that will be different than when I first started with Weight Watchers originally is that I will be adding some walking in as well as focusing on the basics of the program.  

From my weigh-in on July 28 and throughout the month of August, I lost 4.4 pounds.  I hit a low of 188.4 about mid-month, but I have not been working the plan the way I need to since then.  Since we are starting the month with a 3-day weekend, I'm going to try to get some meal prepping done so I can go into the month of September with a game plan for success.  As Benjamin Franklin says: “If you fail to plan, you are planning to fail!”  Zero point foods will definitely be a big part of my plan for this month.  I am determined to hit the 180's again this month and stay there.  

Tracking is definitely key for me, even if it is just tracking the zero point foods.  I will also be looking at some zero point soup recipes to add to my list of things to cook for this month.  It will help fill me up and give me some different options.  I may even try a few days of the -10 SmartPoint challenge that I saw on YouTube not long ago.  This is about me and my health.  It may take me focusing on stringing one day at a time together so I can get a week down and then before I know it the month will be up.  

Comments

Popular posts from this blog

Picnic in the Park Collab

 S’mores Protein Bites Recipe You can find the original recipe  here  from Six Sisters' Stuff.  The one below is the way I prepared it. Ingredients 1½ cups Simple Truth Old Fashioned Oats ¼ cup crushed graham cracker crumbs ½ cup Simple Truth almond butter ½ cup raw honey ¼ cup vanilla protein powder (I used Orgain Vanilla Protein Powder) 1 teaspoon vanilla extract ½ cup mini marshmallows ¼ cup mini chocolate chips Instructions Combine all ingredients in a bowl or stand mixer until well combined. Roll dough into 1 inch balls and place on a baking sheet covered with foil or parchment paper. Place in the freezer for about 1 hour, then store in a resealable bag or airtight container in the fridge for up to a week (or in the freezer for up to a month). This original recipe says 15 servings.  I am not sure if I used a smaller scoop but I came out with 25 or so.  There were a couple that were smaller.

Meal Plan (and make a plan) Monday, April 27, 2025

Happy Monday, friends!  I hope you are looking forward to a good week!  It's time again to share my meal plan for the week.  I suspect breakfasts will be fend for ourselves.  Last week, I think we all ate a lot of cereal.  Lunches this week will likely be chicken salad and a pasta meal.  I, unfortunately, got hit with a round of vertigo at the end of last week that is wrecking havoc on my ability to move too much and it stinks.  I will be going back to what the allergy doctor suggested a couple of years ago...using my daily oral meds (Xyzal and Mucinex), as well as nasal rinse twice a day and nasal allergy spray.  While I know that vertigo for everyone isn't caused by the fluid in the ears, it seems to be for me most times when I've had it.  It's miserable when I can't even sit up without feeling nauseous. Anyway, for that reason, our meals for the week are going to be relatively easy and may even be repeats of meals I have had on the plan th...

What's Cookin' Wednesday: Hungry Man Cornbread

  This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school.  The recipe books were mimeographed and stapled together.  Hungry Man Cornbread (original recipe from memory) : 2 packages of cornbread mix (she used Martha White), prepared according to the package. 1 pound of ground beef, browned (usually with onion) American Cheese Slices Prepare your cornbread according to the package.  Brown your ground beef with onion, if desired, and seasonings of your choosing.  Prepare a 9 X 13 inch pan.  Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan.  Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices.  Top all of this with the other half of your prepared cornbread mix.  Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean. Hungry Man Cornbread ( Tracey's wa...