weight watchers

Window Shopping

I was feeling pretty crappy after work yesterday so I decided to skip the gym and stretch out in front of the television instead. I felt bad about it – I’ve actually gotten to a point where I miss that feeling after a good workout when I can’t or don’t feel like going. I’ve started seeing some changes in my body (finally!) and I am able to narrow down what’s working in terms of balancing Weight Watchers and workouts with a busy 9-5 and my craving for eventful weekends. But for some reason, I just couldn’t convince myself to go. So in lieu of a sweat session, I settled on reruns of The Golden Girls and a little window shopping.

old navy sundresses

How sweet are these little numbers from Old Navy? I’m a sucker for anything blue – no matter the shade.


And let’s talk about these maxis from GAP. I’m obviously a big fan of the maxi. After doing a quick closet check, I realized that I already own eight. One more won’t hurt, right?

What have you spotted and hearted lately?


Vegging Out

I came across this lightened up tuna salad last week and had to try it. For the record, I am very picky about salads in general but especially tuna, chicken and potato salads. People can add in the strangest things and I just can’t deal with the surprise. And there are way too many food poisoning stories going around that seem to relate back to one of these 3 items. That said, I’ve pretty much trusted my Mother’s tuna salad recipe as the one and only so I was really excited when the image above had my taste buds partying.

I think it’s the added vegetables that really make this a winner. Okay, no. It’s really the French vinaigrette. I modified the original recipe just a bit to fit my style.


1 can of albacore tuna in water, drained | 1 tbsp reduced-fat mayo | 1 tbsp plain, non-fat greek yogurt

1.5 tsps spicy yellow mustard | 1.5 celery stalks, diced | 1 large carrot, diced

1/2 cup baby spinach, roughly chopped | 1/4 tsp each of sea salt + black pepper

1 tsp of Brianna’s French Vinaigrette


I inhaled this stuff along with a handful of Kashi’s 7-grain Sea Salt Pita Crisps.

One serving is a whopping two Weight Watcher’s points…

(image via)

Healthy Eats

We try to keep weeknight meals simple and healthy and this one is a sure bet. I usually have a spaghetti squash and frozen shrimp on hand so this is can be thrown together quickly. Martha’s version does not call for Parmesan but I can’t have pasta, real or faux, without it.

The worst part is cracking open that squash. I’ve had some close calls with a sharp knife but I’m finally getting the hang of it. It also helps to bake it for a few minutes before cutting.


Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 2 tablespoons fresh parsley – roughly chopped, 1 medium spaghetti squash – cut lengthwise, 1 pound large shrimp – peeled & deveined, 1 tablespoons fresh lemon juice, 1 teaspoon ground pepper, 1 teaspoon sea salt, 1-2 tablespoons grated Parmesan

Directions: Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.

Season with Parmesan cheese, salt and pepper, top with parsley and serve with lemon wedges.


Aside from the ease and amazing taste, one hefty serving is worth just 2 Weight Watcher’s points!