Monday, February 6, 2012

Where do the weekends go?

We had such a lovely weekend.

What did we do, you ask?  Not a thing. Nada. Of course, there was the usual laundry, cooking, cleaning(minimal)...but ya, not a damn thing, and it was fabulous.  I got up on Sunday morning, showered, and put on clean jammies and that's how I stayed until......well, let's see here, it's 10am on Monday morning now.  

My husband even got the kids up and off to school...ha.  I am ...well, feeling guilty.  Must have needed it.

Last night was the Superbowl, and I was able to stay on target with Weight Watchers, except I may have overdone it on BUTTERNUT SQUASH.  I was so full.  

Yes, I am a wild thang.  (sigh)....In years past, I would have "overdone it" on beer, chips, dip, wings, and brownies, but two cups of butternut squash sent me into a food coma.  My weigh in is tomorrow and I will be tickled.  I can tell.  I feel good.

Valentine's Day is fast approaching and my Etsy is BUSY!  Today will be an all-day studio day, followed with some shopping and karate! 


I have 11 orders to complete and mail by 2pm, better move it!  xoxox

Saturday, February 4, 2012

Why am I on Weight Watchers?


Ok, that's not the only reason, the health benefits, longer life, blahblahblahhh.......but this here?  THIS will be the big bonus, because I plan to spend the entire summer at the beach in Grand Haven!

Friday, February 3, 2012

Mason Jar Salads!

SO....this is the beginning of week 3 on Weight Watchers and I am enjoying big success!  6lbs gone so far and I can already feel a big difference.  Here's something that has saved me AND encouraged my husband (Mr. Honey Bun and Mountain Dew), and my kids (no tag names needed), to eat healthier without even realizing.

So, here is our take on Mason Jar Meals, specifically Mason Jar Salads

Our first step:  Hunting and Gathering.  We have a lovely farm market here in Lansing, however, Lansing happens to be in MICHIGAN, therefore, fresh, locally produced foods are scarce, so please sub your own local, preferably organic produce if possible.

Our next step:  cleaning, cutting, chopping.  (and sampling)  We also boiled up some quinoa and some whole wheat rotini pasta.

Then, assembly.

Here are a few tips:

1. Dressing on the bottom, lettuce on the top.  If the two are touching the lettuce will turn to slime.
2. So, dressing goes in first.  On top of your dressing, use a rather "hearty" vegetable, such as shredded cabbage, pea pods, or julienne carrot matchsticks.  They can withstand the acidity of the dressing, and actually get better!
3. Pack it in.  Use a nice variety of colorful vegetables!  Make it fun and involve the kids.

Here are some of our recipes:

Poppyseed: Layer, in this order:

-poppyseed dressing
-carrot shreds
-green peas

-light asian ginger dressing
-carrot shreds
-cabbage shreds
-water chestnuts
-green peas
-bean sprouts
-toasted sesame seeds


(I make a light dressing with light mayo, skim milk, s and p, and parmesan
-cabbage shreds
-cherry tomatoes (halved)
-black olives
-drained canned crab / drained canned salad shrimp


-light Caesar dressing
-carrot shreds
-diced grilled chicken
(add croutons later) ...they get mooshy in the jar.

Here's what you will have when you're done.  Aren't they gorgeous?  

...and here's a closeup:

We also made rainbow fruit salads....layered in this order:

(we HAD kiwi, but forgot to add!)

Now, don't forget to label the lids!  We use a Sharpie.  The Sharpie ink can be removed easily with a Mr. Clean Magic Eraser for your next use.

Annnnnnnd....I could never finish this post without a photo of my lovely assistant and head kid in charge of nom nom nom noms.........she eats these every day!