How I Lost Almost 60lbs

I have been getting a ton of messages and comments on my Instagram (choose2lose_ww) lately asking me how I've been able to lose nearly 60lbs (59.0 to be exact!) - most of which in the last 9 months. I feel like I can never do justice to just how much I want to say in a comment or a limited-character message, so I thought I'd write a blog post and give you a breakdown of what has helped me to be successful. Here goes...

1. Start Small and Keep it Small. I can't emphasize this enough. Focus on one small thing you can do better than how you were doing it yesterday. Walk 1,000 more steps a day. Eat a salad for lunch instead of a burger. Make breakfast at home instead of hitting the drive-thru. Pick something that is attainable for you and build upon the success of making and sticking to one little adjustment. Whenever you want to make another change or add another goal to your routine, keep it small. Don't change everything all at once. You will set yourself up for failure.

2. Don't Expect Huge Results Overnight. I can not tell you how many times I have tried to lose weight with whatever latest and greatest diet was out there expecting to drop 10 lbs in one week. Not. Gonna. Happen. You might drop that 10lbs initially because you are starving yourself or only eating celery sticks and drinking lemon water, but it will NOT last. You don't start losing real weight (as in excess fat) for a few weeks into the journey. Everything you lose right away is water weight from your over fatty, over salty, just bad, bad eating habits. Fad diets help you lose that water weight quickly, but you often end up gaining it back when you go back to "normal" life. Losing a lot of weight and losing it for good is a lifestyle change and I know you've heard that 1,000 times before, but it's true. A lifestyle change doesn't happen overnight and neither will your results. Expect the weight to come off slowly and consistently (which is better for you anyway!). Additionally, don't put a timeframe on your weightloss. Don't tell yourself you'll lose 20lbs before that wedding. It never happens and then you feel sad and then you eat to feel better and then you gain 5lbs and then you are further behind from where you started (sound familiar??)

3. Celebrate Small Victories. This builds on my number 2. If you lose 0.2lbs, treat it like you lost 5lbs. If you ate an apple instead of cookie, treat it like you just ate perfectly for a week. You have to cut yourself a break and STOP focusing on all the things you didn't do...on all the things you could have done better, faster, more hardcore, because there is always something more you can convince yourself you should be doing. You will see people lose more weight than you. You will see people eat better than you. You'll see people walking, running, working out more often and faster than you. That's OK. You aren't them and they aren't you. Just focus on what you are doing right and KEEP DOING IT. Which brings me to number 4...

4. KEEP GOING. Don't give up. Seriously, just don't give up. If you miss a day (or a week...or a month) at the gym, don't give up. If you spend a week eating pizza, cheesecake, pie, burgers, and mac and cheese, don't give up. If you go on vacation and gain 6 lbs, don't give up. Every. Single. Meal is a chance to start over. Get back on wagon and keep going.

5. Your Diet is KEY. I lost 3/4 of my weight without any exercise (yes, you heard that right!). It really is all about the food. Most people think you can hit the gym and "burn off" the way you eat, but in my experience it's just not true. You don't have to step foot on a treadmill, in fact I'd prefer if you didn't (at least until you get comfortable with your new way of eating) and focused solely on changing your diet. You can't outrun your fork!

6. It Does Not Matter What Program You Follow. Most of you who closely follow my journey are probably wondering why I have yet to mention Weight Watchers! Yes, I am a Weight Watcher and yes, I'm fairly vocal about my love for the program, but Weight Watchers is in NO WAY the "right" or "only" way to lose weight. Weight Watchers didn't make me lose weight. I made me lose weight. You have to find what works for you. Maybe it is Weight Watchers, maybe it's tracking with My Fitness Pal, maybe it's tracking calories with pen and paper, maybe it's Whole 30, maybe it's low-carb. It really. Honestly. Does not matter. You know what matters? ACTUALLY DOING IT. Whatever way you chose to lose weight, you have to DO IT. Everyday. Over and over. All the reading and planning and shopping and workout calendars in the world mean nothing if you don't execute.

I by no means am a weightloss expert and I don't pretend to be, but I feel like I do have some real-life experience that can hopefully help others in some small way. Just remember that you can DO ANYTHING and you are capable of so much more than you think you are. Take it one day at a time and you've TOTALLY got this!

-Amanda

Southwestern Turkey and Potato Hash - 9sp per serving

Inspired by a southwestern topped baked potato, try this 9sp hash!

Ingredients

• 1/2 lb. ground turkey (93% lean)
• 1 lb. baby red potatoes
• 7 oz. black beans (drained and rinsed)
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1/2 cup reduced fat (2%) shredded cheese
• 1 can Rotel tomatoes with green chiles
• Red chili flake
• Salt and pepper

Instructions

• Cut red potatoes into quarters and place in a medium sauce pan with water. Boil potatoes for 15 minutes or under fork tender.
• Meanwhile,  preheat oven to 350. Spray an oven safe pan with cooking spray. Crumble and brown the ground turkey. Add onion and garlic and cook until turkey is no longer pink. Add cumin, chili powder, salt and pepper, and red chili flakes. Stir to coat the turkey. Open can of Rotel tomatoes and drain the juice directly into the pan with the turkey. 
• Add potatoes and stir to evenly coat everything with the spice mixture. Add beans and stir gently to combine.
• Remove pan from heat and cover the top with the cheese. Place in the oven for 5 minutes until cheese melts.
• Remove from the oven and plate each serving. Top with Rotel tomatoes.

Makes 4 servings. 9sp per serving. 

Try it with shredded chicken!
Top with fat-free sour cream (1sp for 2Tbsp) or avocado (1sp for 1Tbsp)!

A slip...not a slide

My very first WW leader always used to say..."make it a slip, not a slide". Nothing could have been truer for me this week. I reverted to old habits for 3.5 days eating everything in sight and just plain not caring. I didn't track, I didn't count, I didn't even estimate in my head and kinda sorta try to tally.

It started Thursday when we went out to Umami Burger. I had been craving a burger all week and had been planning to go after my weigh-in. I ordered a burger...and fries...and onion rings. Ummm what?!?

Then on Friday, we went to a David Bowie tribute band concert where I drank countless Jameson and Cokes (yup, regular Coke) and ate an enchilada plate at 1am. Yowza.

This continued into Saturday when we ordered a large pizza accompanied with chicken tenders and french fries...because you can't eat pizza without ummmm french fries, right?

Annnnnnnd finally, I closed things out with a huge plate of garlic noodles and potstickers Sunday night at the Asian fusion joint in our neighborhood.

I weighed myself on Monday morning (as I always do to check weekend damage) and I was up 5.4 lbs since my Thursday weigh-in. I really just wanted to give up on the week, chalk it up to a loss, and skip my meeting.

I told myself no. I told myself I still had 3.5 days before my weigh-in. I still had half the week to make it right. So I picked myself up, dusted myself off, and I got back on track right that second. I planned dinners. I went to the store. I made healthy lunch choices. I drank a TON of water. I wasn't perfect for the rest of the week (I may have eaten a donut on Tuesday when I went to the buy a Powerball ticket), but I tracked everything and stayed under my points.

So here I was today, about the step on the scale, not knowing what to expect, but I still felt proud that I had done my best. What do you know? I managed a loss. A measly 0.6 lb loss, but still a loss.

It felt good knowing I took control and didn't let my weekend slip become a week-long slide. A slide that would have surely resulted in a big gain.

Here's to another great week, my lovelies! Keep on keepin' on!

All-in-One Chicken and Wild Rice - 6sp per serving

A wild rice twist on a family classic made with the extra flavor of chicken broth in the sauce!

Ingredients

• 16 oz. boneless, skinless chicken breast (1 large breast, or 2 split)
• 1 cup low-sodium chicken broth
• 1 can 98% fat-free cream of chicken soup (10 3/4 oz.) - you could also use cream of mushroom if you're into that
• 3/4 cup uncooked wild rice
• 1/2 tbsp minced onion flakes
• Black pepper
• Seasoned salt (like Lawry's)
• 1/4 tsp paprika
• Salt and pepper

Instructions

• Preheat oven to 375. Line a baking dish with aluminum foil, making sure foil goes up and over all the sides (for easier cleanup).
• In a mixing bowl, combine soup, chicken broth, paprika, pinch of black pepper, and wild rice.
• Pour into prepared baking dish, cover, and place in the oven.
• Bake for 40 minutes. 
• Meanwhile, prepare chicken breast (if using one large chicken breast, butterfly into two split breasts). Season each side of the chicken breast with seasoned salt and black pepper.
• Take rice out and stir. Arrange chicken breast in the rice (it's ok if it sinks under the sauce).
• Bake for an additional 45 minutes.
• Remove from oven and remove chicken breasts from the rice. Stir the rice. Slice chicken breast on an angle and place back on top of the rice to serve.

Makes 4 servings. 6sp per serving. 

No-Points-Added Roasted Red Potatoes - 4sp per serving

Try these potatoes with no added fat!

Ingredients

• 12 baby red potatoes
• Olive oil spray
• Salt and pepper

Instructions

• Preheat oven to 400. Line a baking sheet with parchment paper (for easier cleanup). Spray baking sheet lightly with olive oil spray.
• Wash potatoes and cut each into 4 pieces.
• Place potatoes in a mixing bowl and spray liberally with olive oil spray. Toss to coat. Add salt and pepper to taste and toss again to coat.
• Spread potatoes on prepared baking sheet.
• Bake for 15 minutes. Remove potatoes and flip each piece over.
• Return to the oven and bake for an additional 15 minutes.

Makes 2 servings (1 cup). 4sp per serving. 

Chicken Parmesan Nuggets - 6sp per serving

Combining two of my favorites to make these delicious little bites! 

Ingredients

• 2 thin sliced chicken breasts, fat trimmed and cut into 1-inch cubes
• 1/3 cup Italian seasoned breadcrumbs (whole wheat or regular)
• 2 tbsp Panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• Olive oil spray
• Salt and pepper

Instructions

• Preheat oven to 425. Line a baking sheet with parchment paper (for easier cleanup). Spray baking sheet lightly with olive oil spray.
• Prepare breadcrumb mixture by stirring together both breadcrumbs, Parmesan cheese and salt and pepper (to taste).
• Rinse and dry chicken breasts. Cut into 1-inch cubes. Arrange chicken on a plate or other surface and spray with olive oil spray. Flip each nugget over and spray again.
• Dredge each cube in the bread crumb mixture and be sure to fully coat all sides. Place each nugget on the baking sheet and repeat with remaining chicken.
• Once all nuggets are on the baking sheet, lightly spray each one with olive oil spray (this helps with crispiness and browning).
• Bake for 15 minutes. Turn nuggets over and spray the second side with additional olive oil spray. Bake for another 5 minutes until golden brown and crispy.

Makes 2 servings. 6sp per serving. 

Notes

Serve with 1/4 cup of marinara sauce for dipping for an additional 1sp!

Turkey Veggie Pizza - 12sp per serving

Everyone loves pizza and let's face it, even once slice of delivery can kill a huge chunk of you daily SPs. Try this lightened up version of a classic comfort food for a fraction of the points!

Ingredients

• 1 Boboli thin pizza crust (12-inch)
• 1/2 jar Classico pizza sauce
• 1/2 pound 93% fat-free ground turkey
• 1/2 cup red onion
• 1/2 cup green pepper
• 1/2 cup red pepper
• 1 cup 2% shredded Mozzarella cheese

Instructions

• Preheat oven to 375. 
• In a non-stick pan, crumble and brown the ground turkey with a pinch of both salt and pepper.
• Meanwhile, chop onion and peppers and set aside. Place pizza crust on a cookie sheet and spread pizza sauce in a thin layer out to the edge of the crust.
• Sprinkle ground turkey over the sauced crust, followed by the onions and peppers. Top with cheese.
• Bake for 12 to 15 minutes or until cheese is bubbly in the middle and starting to brown at the edges. Cut into 8 pieces and serve.

Makes 4 servings (2 slices). 12sp per serving. 

Notes

Try this pizza meatless, bringing the SPs down to 10 per serving!

Skinny Cheesy Chicken Mac - 12sp per serving

Mac and cheese is classic comfort food, but with all that cream and cheese, it's sure to pack the points. My Skinny Cheesy Chicken Mac hits all the same taste buds, but uses fat-free chicken soup as the base for its rich, cheesy sauce.

Ingredients

• 1 can (10.75 oz.) Campbell's 98% fat-free cream of chicken condensed soup
• 1 can (12.5 oz.) Swanson White Premium Chunk chicken breast in water (drained)
• 8 oz. elbow macaroni
• 1 cup 2% shredded cheddar cheese
• 1/2 cup skim milk
• 1/4 onion, minced
• Salt and pepper

Instructions

• Boil the macaroni per the instructions on the box.
• Meanwhile, combine soup, milk, onion, and pinch of each salt and pepper in a medium sauce pan over medium heat. Warm the mixture through (4 to 5 minutes) and stir in cheese. Once cheese is melted (1 to 2 minutes), add chicken. Keep over medium heat (stirring occasionally) until pasta is cooked. 
• Strain cooked pasta and return to pot. Pour over the cheese sauce mixture and stir to combine.

Makes 4 servings. 12sp per serving. 

Notes

Serve with steamed vegetables for a comforting meal!
Try it with roasted or boiled chicken breast to reduce sodium.

Slow-Cooker Guinness Stew with Mashed Potatoes - 9sp per serving

A skinny twist on this British pub classic. All the flavor with none of the work (and less points!).

Ingredients

• 1 1/2 pounds beef chuck, trimmed and cut into 2-inch pieces
• 2 large carrots, chopped
• 1 large onion, chopped
• 1 cup low-sodium beef broth
• 1 cup Guinness beer
• 3 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 large Russet potatoes, peeled
• 1 cup frozen peas
• 1/2 cup milk
• 2 tbsp butter

Instructions

• Combine the beef, carrots, onion, broth, beer, Worcestershire sauce, tomato paste, flour, 1 1/2 tsp salt and 1 tsp pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.
• Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4-5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover and warm until heated through.
• Mash the potatoes with the milk, butter, and 1/2 tsp of each salt and pepper in the medium bowl.
• Serve the stew in a bowl, topped with the mashed potatoes.

Makes 6 servings. 9sp per serving. 

Notes
Stew can be made without the potatoes, reducing the SP to 6 per serving.

January 7, 2016: Weekly Weigh-In (Post Holiday)

It's the dreaded post holiday weigh-in...

I'm happy to report I didn't need to dread it AT ALL! I lost 1.0 pound this week for an overall loss of 0.6 pounds over the two week holiday period (I gained 0.4 over the week of Christmas). I will TOTALLY take it.

I worked really HARD this year to not go crazy and gain a bunch of weight over the holidays. I requested that my mom scale back on the cookie baking so she made 3 favorite treats this year instead of the usual 10. I volunteered to make an appetizer for Christmas Eve (Skinnytaste Artichoke Dip) and suggested we have a cold shrimp cocktail ring instead of chicken wings. I made A LOT of little choices each day that contributed to keeping my weight in control. I said no to many, many offerings of food and drink. I made sure to drink a lot of water throughout the day. I kept my "off-track" eating to certain times or parties and didn't use the holiday as an excuse to have unnecessary indulgent breakfasts or lunches "just because".

I didn't feel like I enjoyed my holiday any less because I wasn't stuffing my face 24/7. If anything, I'd say I enjoyed it more because I spent time with family doing things other than just eating. We played games, we went out in the snow, we watched football. Those are the things that make me happy when I remember this year's holidays...it wasn't about the food.

I would say that's the biggest thing WW and my weight-loss journey has taught me...that life isn't about the food. At my heaviest, food consumed my every thought...every second of every day was about food. I would be eating a cheeseburger thinking about the pizza I was going to eat later. I would be plotting how I could sneak snacks and hide the evidence so those around me wouldn't know how much or what I was really eating. It was absolutely exhausting.

I still struggle with some of those feelings. The cravings...the wanting to binge in secret. Unfortunately, I think I will always have those feelings on some level...but that doesn't mean I can't learn to control them or outsmart them.

Here's to another great week!

Lemon Cheesecake Bites - 3sp each

Try these light and tangy cheesecake bites for a decadent treat!

Ingredients

• 18 vanilla wafer cookies 
• 1 5oz. plain Greek yogurt
• 1/4 cup granulated sugar
• 1 tbsp lemon zest
• 1/3 cup lemon juice
• 1 tsp vanilla extract
• 1 8oz. package 1/3 less fat cream cheese
• 2 eggs
• Pinch salt

Instructions

• Preheat oven to 325.
• Line cupcake tray with paper liners. Place 1 vanilla wafer cookie in the bottom of each liner.
• To prepare the filling, place yogurt and the next 6 ingredients (through cream cheese) into a food processor; blend until smooth. Add eggs and blend until smooth. 
• Spoon mixture evenly into cupcake liners (should yield 18 bites). Bake for 25 minutes or until set.
• Cool completely on a wire rack. Cover and refrigerate for 3 hours or until chilled. 

Yield 18 bites. 3sp per bite. 

Notes

Top with a fresh sliced strawberry and 1 tablespoon of sugar-free Hershey's chocolate syrup to add even more richness for 0sp!

To freeze, unwrap bites and place on a cookie sheet. Freeze for 3 hours and then place in a large plastic bag or container to freeze long term.

Chicken and Vegetable Stir Fry with Udon Noodles - 10sp per serving

A rich and satisfying stir fry for 10sp!!

Ingredients

• Vegetable oil spray
• 2 boneless, skinless chicken thighs*, thinly sliced
• 4 tbsp reduced sodium soy sauce
• 3 scallions, white and green parts separated and sliced on the bias
• 2 cloves of garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 jalapeno, seeded and cut into brunoise
• 2 medium carrots, julienned
• 2 tbsp rice vinegar
• 1 cup chiffonade Napa cabbage
• 1/2 cup edamame
• 7.2 oz package of fresh udon noodles
• Sesame oil for drizzling

Instructions

• Coat a large, straight-sided saute pan set over medium heat with the oil spray and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a spray more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Add in the remaining 2 tablespoons of soy sauce and vinegar, and then add the cabbage, edamame and reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Run noodles under hot water in a colander to loosen. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 2 minutes.
• Add a drop of sesame oil, then transfer to a serving dish. 

Serves 4. 10sp per serving. 

Notes

*Boneless, skinless chicken breast can be used instead of thighs reducing to 9sp per serving. However, I find the white meat makes the dish a bit dry and the thighs are worth the extra point.

Sesame Chicken Potstickers - 1sp each

At 1sp each, you can eat (almost) as many of these as you want!

Ingredients

• 1 pound ground chicken
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• 1/4 teaspoon white pepper
• 36 won ton wrappers
• Vegetable oil spray
• Soy sauce, for serving

Instructions

• In a large bowl, combine chicken, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
• Spray a large skillet liberally with vegetable oil spray and heat over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
• Add 1/4 inch of water to bottom of pan and cover. Let steam for 2-3 minutes or until cooked through. 
• Serve immediately with soy sauce, if desired.

Makes 36 potstickers. 1sp each. 

Notes

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Serve them up with an Asian chopped salad kit from the produce section and you have a quick and delicious dinner!! 

My Top 5 of 2015

Happy New Year one and all!

2015 was quite a year for me! It was a year full of personal transformation. It wasn't always easy, but it was always worth it. 

I especially say that to those of you just starting your weightloss journey. You can't see it now, but a year from now you too can look back and be proud of everything you accomplished. You have to make a deliberate effort everyday to improve yourself...eat better and move more. Every meal, every workout, every "no" to a cookie or piece of cheesecake matters and it will add up to something truly remarkable. 

With that said, here's my top 5 accomplishments of 2015:

5) Joining Weight Watchers online in February and going back to meetings in August. The meetings is where my weightloss really accelerated. 

4) Running my first ever 5k. My husband and I participated in the San Francisco Color Run in November. 

3) Dropping 3 dress sizes. 

2) Meeting the most fabulous group of ladies on the planet. I joined a WW support group through Instagram and they have been instrumental in my weightloss. I could not have done it without them. You know who you are!!

1) Reaching 50lbs total weightloss. I still have a long way to go, but shedding those 50 lbs has been absolutely liberating. I have more energy and confidence and for the first time in a long time I love what I see in the mirror. 

May 2016 be full of more milestones for both you and me! Cheers!