Weight Update

My posts have been pretty running-centric lately, which makes sense since I feel like running has been taking up all my free time!  I haven’t really talked about my weight loss (or lack thereof) or cooking lately, so I figure I owe an update.

My Weigh In Log has been updated.

Here’s the past 24 weeks.  Kind of looks like a roller coaster, yes?  I’ve had some great weeks and significant losses, and some not-so-great weeks that resulted in gains.  I’ve kind of been bouncing around between 148 and 152 for a long while now.  I could make excuses and say that I’ve been busy (I have) and that other things have gotten in my way, but the truth is that I’ve become a bit lazy with my eating.  I’ve fallen prey to my nemeses, salty snacks and red wine, way too often lately and it shows.  Having lost about 25 pounds since I started Weight Watchers, I feel pretty happy about where I am and am kind of enjoying being this size for now.  The bouncing about has been a bit frustrating, but it does accurately reflect my efforts, and these past few weeks I’ve been waiting to kind of naturally come back to re-commitment and full effort, eating-wise.  You can see that I had a good result last week, a 3.6 pound lost to put me at 148 pounds, but I have a feeling I’m going to gain a bit this week, so the struggle continues.

Training for my next half marathon (which I’ll post about really soon) is still taking up a lot of my after work hours, so meals have been of the fast-cooking or no-cooking variety.

Corn tortilla quesadillas with red onion, zucchini, squash and Daiya Pepperjack shreds, cabbage and carrot slaw with hemp oil and lime juice.

Potato, black eyed pea & squash soup with corn broth and fresh dill.  My original plan was to just include fresh corn in the soup, then I thought I might be able to puree the corn and give the soup a creamy “chowder” feel without adding any milk-type product.  Worked like a charm!  I didn’t even have to add any water to the corn in the Vitamix, it pureed beautifully on its own.

Blackened seitan salad with Cusabi Dressing.  I adapted a cusabi recipe I found online, using reduced-fat Vegenaise and plain soy yogurt, and sadly, it wasn’t great.  Either my wasabi is old, or I just didn’t get the proportions right.  Luckily, the blackened seitan was fantastic.  I used the blackened seasoning mix from Appetite for Reduction, and just roasted the seitan with a bit of spray oil until it was hot and a little crunchy on the edges.

Clean-out-the-fridge tofu scramble with leftover grilled potatoes.  The tofu included shallot, mushrooms, tomato, broccoli, shredded carrot, and alfalfa sprouts.

Potato and black bean skillet with vegan ground beef, squash, greens, and cheesy green chile sauce.  I seasoned the dish with cumin, dried cilantro, and oregano, and it was actually creamier than it looks.  At the end I added a sauce made from thinned vegan cream cheese and green chiles, which made it really tasty.

Dave and I made a giant pot of minestrone one Sunday evening when he wanted soup.  It had carrot, celery, zucchini, white beans, kidney beans, green peas, kale, and quinoa pasta shells.  We based it off of this recipe and added fun stuff like fresh basil and red pepper flakes.

Kale salad two ways!  First, with creamy hemp-red bell pepper dressing (which was really delicious on its own), shredded carrot and red cabbage, and black lentils…canned lentils, the ultimate busy person’s shortcut.  Second, with tahini dressing, shredded carrot and red cabbage, edamame and sesame seeds.  I love shredded red cabbage in kale salad so much, I don’t think I’ll ever make it without!

Southwestern Black Bean and Corn Chowder from Vegan on the Cheap, with avocado, lime, Way Better sprouted blue corn chips (which I love), and steamed broccoli.

So soups, salads, scrambles and skillets have been the way lately.  It’s a big bonus whenever I can throw everything in one pot or pan!

I’ve decided to stop posting my entire daily menu for every single day because it was taking up way too much time, but I’ll definitely still be posting food and a daily menu here and there.  Hopefully I’ve posted enough already that someone looking to find out what kind of vegan food you can eat on WW can get some good ideas!

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