turkey menu

After talking abit about holiday meals, and eating out, I found this link in an e-mail. It has 5 go to thanksgiving menus which includes:
- traditional menu
- budget friendly menu
- turkey for two menu
-easiest menu
- kid friendly menu
It also includes a turkey day planner, I know American thanksgiving is next week, but we also got Christmas coming, and this could be helpful!

http://www.pillsbury.com/holidays-celebrations/thanksgiving/5-go-to-thanksgiving-menus

slow cooker taco sop- vegetarian- (possibly vegan without garnishes)

Slow-Cooker Taco Soup
Makes 6 servings

If need to leave the house extra early I throw all the ingredients in the slow-cooker crock the night before and stick it in the fridge.  Then in the morning, I just put it in the base and switch it on before leaving.  You don’t have to sleep with your house smelling like soup and you have one less thing to get ready in the morning!

• 1 medium onion, chopped
• One 14 oz. can black or pinto beans, drained and rinsed
• 1 c. frozen corn kernels (I recommend Trader Joe’s roasted corn)
• One 28 oz. can or two 14 oz. cans fire-roasted or regular organic diced tomatoes in juices
• 2 c. vegetable broth
• 1 T. + 1 t. chili powder
• 1 T. + 1 t. ground cumin
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. dried oregano
• 1 t. sea salt
• Garnishes: non-dairy or organic sour cream, chopped cilantro, crushed tortilla chips, cornbread, etc.

Combine onion, beans, corn, tomatoes, broth, chili powder, cumin, garlic powder, onion powder, oregano and salt in a slow-cooker.  Cook on low for 10 hours or high for 6 hours.  Adjust seasoning to taste.
Serve with sour cream, cilantro, tortilla chips and/or cornbread, if desired.

colds, immunity, lemon grass chicken soup

On October 15 you will find a blog posting, I did on foods that help colds and flus, but this link also provides a weight watcher article that does as well!

http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=134431&sc=3022&CSRT=16824583241585292340

one on immunity
http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37601&sc=807

Lemon Grass Chicken Soup

Weight Watchers Recipe

Ratings (9)

4PointsPlusValue

Prep time: 18 min

Cook time: 11 min

Other time: 0 min

Serves: 4

We gave ordinary chicken soup a hint of Thai spice by infusing the broth with freshly chopped lemon grass.

Ingredients 4 cup(s) canned chicken broth, or homemade broth      8 oz uncooked boneless skinless chicken breast(s), cut into 1/2-inch cubes      1 medium uncooked carrot(s), peeled and thinly sliced      1 rib(s) (large) uncooked celery, thinly sliced      1 small uncooked onion(s), finely chopped    1 Tbsp lemon grass, fresh, finely chopped    1/2 tsp table salt    1/4 tsp black pepper, freshly ground    1 cup(s) cooked egg noodles    1 Tbsp fresh parsley, fresh, chopped    Instructions Place broth, chicken, carrot, celery, onion, lemon grass, salt and pepper in a large saucepan. Slowly bring to a boil; reduce heat to a simmer and cook until chicken and vegetables are cooked through, about 8 minutes. Place 1/4 cup of noodles in each of 4 shallow bowls. Ladle about 1 1/2 cups of soup over each serving and garnish with parsley.

Bowka

Bowka started in los angelos and guess what by a man (just like zumba, but mostly done by women :) )! It is similar to zumba, but is done in letters, and numbers, directions, more patterns, that get posted, and instructors have a membership that provide them further instruction, music and information. IT can be done by anyoneThere are 8 levels of Bowka, right now, I believe the 2 instructors I know are both on the first level heading to 2nd, but the membership requires you to teach it for so long before moving up. It is currently taught at studio fusion- possibly other places by that same instructor- her name is steph, as well as by Terry at Breithaupt centre- look for it in Kitchener leisure guide, or if they forget to print it again- ask the Breithaupt centre. Below are some links of videos

Steph Munger facebook page has videos if you scroll down to September 10ths date
https://www.facebook.com/zumbastephmunger?ref=br_tf

This is an advance video of bowka that we talked about in today's meeting that I tried, but it's a clear one of some of the steps
http://youtu.be/icHizzMVWh4

bowka fitness promo/ informational videos
http://bokwafitness.com/videos/

obesity and heart disease

obesity can relate to heart disease and here are some links that can help provide information

American Heart Association
http://circ.ahajournals.org/content/96/9/3248.full

http://www.heart.org/HEARTORG/GettingHealthy/WeightManagement/Obesity/Obesity-Information_UCM_307908_Article.jsp

web md
http://www.webmd.com/cholesterol-management/obesity-health-risks

heart and stroke foundation
http://www.heartandstroke.ab.ca/site/c.lqIRL1PJJtH/b.4672131/

argula, fennel and orange salad

Arugula, Fennel, and Orange Salad

Rated: Submitted By: Ms.P. Photo By: Piglet1983 Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 6

"A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe."

INGREDIENTS:

1 tablespoon honey 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup olive oil

1 bunch arugula 2 orange, peeled and segmented 1 bulb fennel bulb, thinly sliced 2 tablespoons sliced black olives

DIRECTIONS:

1.

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.

2.

Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve. Review: some left out olives, some used canned mandarin oranges, one reviewer said try adding an orange squeezed in dressing and red pepper flakes, the way you cut the fennel seemed to be important: cut it into small-medium pieces, if you like olives use the ones preserved in oil not brine, someone served this with prime rib at Christmas, olives: recommended if you are serving to company to serve on side for those who don't like olives, and there were lots of comments saying: that they were worried that the dressing would be too sweet and it wasn't at all

Measuring your own success beyond the scale

one thing I have struggled with from time to time is the number at the scale, one thing that can be another thing that is helpful to people is the measurements, taking measurements of your body can help, take them in a few different spots. I have had a measurement that has not changed in 1 taking, where all the others have changed. I also do my BMI since working with Terry of Design Fitness, and she also teaches classes at Waterloo Rec Centre and Breithaupt Centre too.
A way of measuring success can be can you go up a flight of stairs without running out of breath, are you off blood pressure medication, can you do something you have never done before?
This morning I saw on Facebook that Rachael Ray had a weight loss tip page, there are a lot of inspirational pictures and messages on there. This one I found is another way to measure success too:
 
https://www.facebook.com/pages/Rays-Weight-Loss-Tips/591135807612763?hc_location=stream

linda's quotes, arugula salad w/ back bacon, blue cheese and egg

 

Some Quotes to Help on This Journey

Choice, not circumstances, determines your success.

To see a change. you have to make a change.

If you fail to plan, you plan to fail.

The journey of a thousand miles begins with a single step.

You can’t get much done by starting tomorrow.

If you can imagine it, you can achieve it.

Winners never quit and quitters never win.

If hunger is not the problem, then eating is not the solution.

A goal is a dream with a deadline.

Mistakes are stepping stones to success.

If it is to be, it is up to me.

We always have time for the things we put first.

Nothing tastes as good as thin feels!!

Arugula Salad with Crispy Back Bacon, Blue Cheese, and Egg

Weight Watchers Recipe

Ratings (3)

6PointsPlus Value

Prep time: 10 min

Cook time: 10 min

Other time: 0 min

Serves: 6

A poached egg combines with a tart vinaigrette as a dressing for this substantial salad. Serve it for a brunch – it’s sure to impress!

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Ingredients 6 oz uncooked bacon, back, cut into thin strips (1 cup)    1 spray(s) cooking spray    2 Tbsp uncooked shallot(s), minced    2 Tbsp olive oil, Extra Virgin    1 Tbsp water    2 tsp white wine vinegar    1 tsp Dijon Mustard    1 tsp honey    1/2 tsp kosher salt      12 cup(s) arugula      6 large egg(s), poached and reserved in warm water    2 Tbsp crumbled feta cheese    Instructions Spray a large non-stick skillet with cooking spray. Add back bacon strips in a single layer and cook over medium heat, stirring frequently, until strips are browned and crispy. Remove to a paper-towel lined plate and season with a pinch of kosher salt. Reserve. Whisk together shallot, olive oil, water, vinegar, mustard, honey, and salt. Arrange 2 cups arugula on each plate. Drizzle with 1 ½ tsp vinaigrette. Top each salad with an egg and garnish with 1 tsp blue cheese and crispy back bacon. Notes Eggs can be poached ahead of time and gently reheated in warm water when you’re ready to serve the salads