Sunday was my weigh day and I lost another pound,ten pounds altogether, I am very pleased and am not putting pressure on myself at all. I have a wedding to attend in December and have not yet got an outfit, I am leaving it late because I would like to get a dress size smaller.My Nephew is getting married in August next year and would like to be a few dress sixes smaller by then.
In group the discussion was all about the tools we use to help us on our journey, I use my app on my phone to track my points and search foods and I also have the eating out and shopping guide books, I have the magazine too,I got the latest one in group. I also love the e-source that monthly members can use.I am an internet junkie and love Instagram,I follow other Weight watchers members and it is great because I can see what other members are cooking and eating in picture form and links to other Weight Watchers users pages. If you haven't heard of Instagram try the app,you can get it on your phone or tablet.You need to register and get an Instagram account and you join up once you have downloaded the app. You use hash tags # they are the link you use to see other peoples stuff and when you find things you like you can follow them.
With a little practice you will find it another great tool to use.
I agree with Sarah my leader if the apps,books and other resources are available why not use them.
One thing I am struggling with is exercise, I suffer with lower back pain and I can walk and swim but haven't done any form of exercise yet and really need to start. This week I have been suffering back pain so haven't started yet. I am convinced that once my body gets used to it I will lose more weight once I do start.
Today I have made a lovely soup,spicy roasted butter but squash and red pepper soup.it is so tasty and filling.
Here is the recipe if you would like it.
1 butter nut squash,peeled,de seeded and chopped into bite sized chunks
1 red pepper de seeded and quartered
1 red onion peeled and quartered
2 fat cloves of garlic left whole with skin on
1 red chilli halved and de seeded(optional)
300 ml of stock (any you prefer)
1 teaspoon of oil
salt
ground black pepper
Method
To make the soup even more tasty you roast the vegetables to bring out the flavour.
Get a shallow baking tray and put the vegetables on it,season with salt and pepper and pour the oil on top and coat the veg with the oil, the reason I don't peel the garlic is that it would burn,the skin protects it and it becomes a really sweet puree when cooked and squeezed out.
roast for 30 minutes on 180 stirring after 15 mins, check if the veg is tender if not put back in the oven until it is.
Once cooked turn the veg out into your blender removing the garlic from the skin make sure you squeeze all of the garlic in the blender,add about a third of the stock and blend until smooth and thick and then transfer it into a saucepan,add another third and stir,I like my soup thicker if you like yours thinner then add all of the stock, heat through and serve.
Be back soon,have a great week. Dawn x
