I like to shop, make no mistake about that. But, I used to hate clothes shopping. All that trying things on and then most of the time never finding anything that fit right. Pants and Jeans were the worst....If the waist fit, the legs were huge or if the waist and legs fit, they'd be way to short....sigh....I really dreaded it. But now that I've lost 40 lbs. it's a lot more fun.
Actually, I've lost 53 lbs. since the Spring of 2008, but since I lost 13 lbs. on my own before starting Weight Watchers, I've been going by the weight that I was when we officially started Weight Watchers. We weren't even trying to lose weight at that time, but when I weighed myself in the Spring of 2008, I was horrified at what I saw. I was the heaviest I'd ever been and I am still not comfortable talking about that "number". Maybe, when I get to my goal weight, I'll feel better about revealing it, but until then, you'll have to take my word on it that I was really heavy, technically I guess I still am. I never stepped on that scale again, until my official weigh-in for Weight Watchers.
I'm 5'10" so I hid my weight well for many years, but then it just wasn't hiding anymore and I guess we were subconsciously watching what we we eating, not really realizing what we were doing. I was filled with doubts, not knowing if I had the willpower to even do it, but finally, I made up my mind that I had to make some changes in my life if I was going to even have the life that I wanted.
Sorry, that got a little deep there....now back to the shopping.
I love shopping, not in the traditional sense where you go to the mall and mindlessly buy crap that you don't necessarily need. I love hunting for old objects at flea markets, thrift stores, garage sales and antique stores. I love the history behind the item and I love to find new uses for old items. It's almost a game at times....find the most bizarre thing and figure out a modern, practical use for it. And money must be a consideration....I don't spend a lot on any one thing, but I look for quality at the same time. Very rarely do I spend more than a few dollars on any one thing...rarely more than $20-$30 for something really good. That's part of the fun for me. If I have to spend an arm and a leg for something, it's got to be something really special or I don't even want it.
So, I've decided to start clothes shopping with the same enthusiasm. I love thrift stores anyway, but never had much luck finding clothes in my size, but that is all changing now. I've gone down 2-3 pants sizes, depending on the brand, so that is encouraging. Subsequently, there are more of these sizes in the thrift stores as well.
Friday at lunch, I needed to escape from the office. I've been brown bagging it since starting Weight Watchers so don't usually leave unless I have errands to run or the weather is good enough to take a walk. My co-workers were ordering in pizza and wings, and I didn't want any part of that temptation. I decided to run up to the thrift store and try on some pants and I actually found two nice pairs of jeans that were only $6.99 each. You can't beat that price and I won't feel bad when I have to get rid of them after I lose the next 20-30 pounds.
So, yes, I have finally rediscovered the joys of clothes shopping and doing it within our budget. It's a wonderfully satisfying feeling.
Recipe - Ethiopian Cabbage
Print a 3x5 card version of this recipe by clicking here.
I found this recipe on AllRecipes.com and altered the recipe slightly to suit our taste and diet. It was very good, filling and had a low points value. I will definitely be making this one again and possibly adding meats to it as well for an all in one type dish. We had it with grilled pork chops that were lightly seasoned with salt, pepper, and garlic.
Recipe makes 5-6 servings
1 tablespoon Olive Oil
4-5 carrots, thinly sliced
1 medium sized onion, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1/4 teaspoon tumeric
1/2 large head of cabbage or 1 small head of cabbage, sliced thin or shredded
5 potatoes cubed into 1/2" pieces (pealing is optional)
1/4 cup water
Saute carrots and onions in oil for about 4 minutes on medium heat. Add seasonings and cabbage and continue cooking for 15-20 minutes, stirring every 5 minutes or so. Add potatoes, 1/4 cup of water, cover and reduce heat to medium low and continue cooking for 10-15 minutes until potatoes are tender.
The tumeric gave this dish a wonderful color and cutting the potatoes smaller allowed it to cook much faster so that the cabbage does not turn to mush. I hate mushy cabbage. We left the skins on the potatoes for extra fiber and added a little water at the end because the original recipe called for a lot more oil, which I felt was not necessary. You do need a little liquid to help the cabbage steam and cook, but you do not want it soupy what-so-ever. If you feel you have enough liquid when adding the potatoes, just leave it out.
I found this recipe on AllRecipes.com and altered the recipe slightly to suit our taste and diet. It was very good, filling and had a low points value. I will definitely be making this one again and possibly adding meats to it as well for an all in one type dish. We had it with grilled pork chops that were lightly seasoned with salt, pepper, and garlic.
Recipe makes 5-6 servings
1 tablespoon Olive Oil
4-5 carrots, thinly sliced
1 medium sized onion, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1/4 teaspoon tumeric
1/2 large head of cabbage or 1 small head of cabbage, sliced thin or shredded
5 potatoes cubed into 1/2" pieces (pealing is optional)
1/4 cup water
Saute carrots and onions in oil for about 4 minutes on medium heat. Add seasonings and cabbage and continue cooking for 15-20 minutes, stirring every 5 minutes or so. Add potatoes, 1/4 cup of water, cover and reduce heat to medium low and continue cooking for 10-15 minutes until potatoes are tender.
The tumeric gave this dish a wonderful color and cutting the potatoes smaller allowed it to cook much faster so that the cabbage does not turn to mush. I hate mushy cabbage. We left the skins on the potatoes for extra fiber and added a little water at the end because the original recipe called for a lot more oil, which I felt was not necessary. You do need a little liquid to help the cabbage steam and cook, but you do not want it soupy what-so-ever. If you feel you have enough liquid when adding the potatoes, just leave it out.
The Wall
So, it was about to happen, I mean they always say it will happen, but I was being optimistic and I had been doing so well, until finally it happened....I hit the proverbial WALL and did not lose any weight this week....boohoo.
I don't know if one week constitutes a plateau or not, but I am not going to let it get me down. 40 pounds lost is a lot of weight in four months, and I think that is pretty darn good. So let's exam why I didn't lose any weight this week.
1. I haven't really been exercising as much as I should these past two weeks. The winter blahs are starting to get to me and I just haven't felt like exercising at all.
2. I've had a lot of food cravings this past week....not necessarily for bad things like cakes, cookies or candies, but I've been craving salty, crunchy snacks which can only be cured by having a few chips and salsa or laughing cow cheese and crackers. Even though I thought I had these cravings under control, maybe I went a little too overboard one or two days.
3. I didn't have any miracle noodles this past week. I didn't really believe it when I read that they can actually help you to lose weight, but maybe they do. I'm not one to believe all the hype, but they seem to be a decent product and I'm learning to cook with them properly so that we like how they taste.
4. Maybe I didn't calculate some of the foods correctly when I was figuring their points value. There were a couple of meals that I had a hard time finding out just what was in the meal in the way of calories, fat and fiber.
After examining all these options, I think it's most likely the lack of exercise and giving into some of my cravings that are the main culprits. There is no excuse. I won't beat myself up over it though because it's only one week and maybe this coming Sunday I will have a good weigh-in to help make up for it. Heck, at least I didn't gain anything, right?
So Sunday I was feeling sorry for myself and decided to go through my winter clothes and get rid of everything that was too big. I collected a whole 13 gallon trash bag full of clothes and I didn't even get through my jeans yet. Some of the pants I found have never even been worn....still have tags even. I probably could have gotten rid of more, but I kept a few things that still looked decent on me and that didn't seem too big. As I have to buy new clothes, I will have to toss out something old so that I don't overflow my closet. I thought about saving these to sell myself either on eBay or at a yard sale, but I really don't have a place to store them until then, so I think I will just donate them to the Rescue Mission. I always had a hard time finding clothes in my size there, and I know there is a need for them, so I will feel good about donating them.
I went to the mall with my sister and niece last week and got a glimpse of myself in the mirror and finally realized that I just had to break down and buy some smaller clothes. I looked so frumpy. I now have enough shirts to get me through for a while, but I have a hard time finding pants that fit right. I'd like to find a couple of pairs of jeans so I can get rid of the ones I have which are so big and baggy it's ridiculous.
While I was sorting clothes, I came to a realization that I was actually buying clothes that were already bigger than I needed because I was always afraid I would grow out of them in a short amount of time. I hope I never have to feel that way again, whether I realize that is what's happening or not. Even though I didn't drop any weight this week, I still feel in control of my weight and feel more confident in knowing that I can do it.
So my goals this week are to concentrate more on exercising and gaining muscle which I have been very lax about doing. The weight was coming off so easily that I really wasn't pushing myself as much as I should be. Hopefully weather will start to improve in March and it won't be such a chore to take walks outside.
I hope everyone is having a good week!
I don't know if one week constitutes a plateau or not, but I am not going to let it get me down. 40 pounds lost is a lot of weight in four months, and I think that is pretty darn good. So let's exam why I didn't lose any weight this week.
1. I haven't really been exercising as much as I should these past two weeks. The winter blahs are starting to get to me and I just haven't felt like exercising at all.
2. I've had a lot of food cravings this past week....not necessarily for bad things like cakes, cookies or candies, but I've been craving salty, crunchy snacks which can only be cured by having a few chips and salsa or laughing cow cheese and crackers. Even though I thought I had these cravings under control, maybe I went a little too overboard one or two days.
3. I didn't have any miracle noodles this past week. I didn't really believe it when I read that they can actually help you to lose weight, but maybe they do. I'm not one to believe all the hype, but they seem to be a decent product and I'm learning to cook with them properly so that we like how they taste.
4. Maybe I didn't calculate some of the foods correctly when I was figuring their points value. There were a couple of meals that I had a hard time finding out just what was in the meal in the way of calories, fat and fiber.
After examining all these options, I think it's most likely the lack of exercise and giving into some of my cravings that are the main culprits. There is no excuse. I won't beat myself up over it though because it's only one week and maybe this coming Sunday I will have a good weigh-in to help make up for it. Heck, at least I didn't gain anything, right?
So Sunday I was feeling sorry for myself and decided to go through my winter clothes and get rid of everything that was too big. I collected a whole 13 gallon trash bag full of clothes and I didn't even get through my jeans yet. Some of the pants I found have never even been worn....still have tags even. I probably could have gotten rid of more, but I kept a few things that still looked decent on me and that didn't seem too big. As I have to buy new clothes, I will have to toss out something old so that I don't overflow my closet. I thought about saving these to sell myself either on eBay or at a yard sale, but I really don't have a place to store them until then, so I think I will just donate them to the Rescue Mission. I always had a hard time finding clothes in my size there, and I know there is a need for them, so I will feel good about donating them.
I went to the mall with my sister and niece last week and got a glimpse of myself in the mirror and finally realized that I just had to break down and buy some smaller clothes. I looked so frumpy. I now have enough shirts to get me through for a while, but I have a hard time finding pants that fit right. I'd like to find a couple of pairs of jeans so I can get rid of the ones I have which are so big and baggy it's ridiculous.
While I was sorting clothes, I came to a realization that I was actually buying clothes that were already bigger than I needed because I was always afraid I would grow out of them in a short amount of time. I hope I never have to feel that way again, whether I realize that is what's happening or not. Even though I didn't drop any weight this week, I still feel in control of my weight and feel more confident in knowing that I can do it.
So my goals this week are to concentrate more on exercising and gaining muscle which I have been very lax about doing. The weight was coming off so easily that I really wasn't pushing myself as much as I should be. Hopefully weather will start to improve in March and it won't be such a chore to take walks outside.
I hope everyone is having a good week!
Recipe - Cheese Steak Wraps
Print a 3x5 card version of this recipe by clicking here.
Makes two wraps
2 Light FlatOut Wraps (Original, Italian or Sundried Tomato Flavor)
6 oz. shaved steak
1 small onion, diced (we prefer a sweet onion)
1/4 green pepper, seeded and diced
8-10 fresh mushrooms, sliced
8-10 grape tomatoes, quartered
1/2 cup reduced-fat shredded cheese of choice, divided
Seasoning for steak (we use Buck's Seasoning, but Montreal Steak Seasoning or Seasoning Salt would work as would a combination of salt, pepper, garlic and paprika)
Fresh baby spinach, about 12-20 leaves per wrap depending on your taste
Fat Free or Low-Fat Mayonnaise (optional)
Lightly coat a non-stick frying pan with cooking spray or olive oil and pre-heat on medium heat on the stove. Cut up the shaved steak into smaller bite sized pieces. Season steak as desired and add to hot pan along with the onion and green pepper. Cook and stir often until steak is almost done, but still pink (about 4-5 minutes). Add mushrooms and continue cooking and stirring until beef is fully cooked and mushrooms are tender, about 2 minutes. Do not overcook. Add tomatoes and stir. Reduce heat to low. Divide the meat mixture in the pan into two equal amounts. Add a 1/4 cup of the shredded cheese to each pile of the meat mixture, cover the pan, and let the cheese melt. This should only take about a minute or two at the very most.
While cheese is melting, add a little mayo to the wraps, if desired. Then top the wrap with fresh raw spinach. I usually load mine up as they wilt a little once you put the hot meat mixture on top.
Fill each wrap with the meat mixture, roll-up and eat immediately.
Since we mainly use a fat free or low fat cheese for this, we stick with mozzarella or cheddar since they are the easiest to find in a lower fat version, but if calories and fat are not an issue for you, you could splurge a little and go with a provolone or swiss cheese as well.
Light FlatOut wraps taste amazing and full of fiber, which is why we use them so much at our house. If you can't find them in your area, you could use any other brand of flatbread or torillas of your choice. Just check the labels for the calorie and fat content as some brands can be quite high. This wrap is only about 5-6 points on Weight Watchers, depending on the type and amount of cheese that you use or the brand of wrap. Pair it with my Herbed Baked Potato Chips and you have a wonderful hearty lunch or a light dinner that is super quick and super easy to make and full of fiber, which helps you feel fuller longer. Extra hungry, add a bowl of soup or a nice garden salad to the meal.
Variations
- Use shaved pork or diced chicken or turkey instead of beef.
- Use other types of leaf lettuce instead of baby spinach for the greens.
- Use a honey mustard, horseradish sauce or low-fat italian dressing instead of mayo, or just leave the mayo off, that is what Gary does.
Makes two wraps
2 Light FlatOut Wraps (Original, Italian or Sundried Tomato Flavor)
6 oz. shaved steak
1 small onion, diced (we prefer a sweet onion)
1/4 green pepper, seeded and diced
8-10 fresh mushrooms, sliced
8-10 grape tomatoes, quartered
1/2 cup reduced-fat shredded cheese of choice, divided
Seasoning for steak (we use Buck's Seasoning, but Montreal Steak Seasoning or Seasoning Salt would work as would a combination of salt, pepper, garlic and paprika)
Fresh baby spinach, about 12-20 leaves per wrap depending on your taste
Fat Free or Low-Fat Mayonnaise (optional)
Lightly coat a non-stick frying pan with cooking spray or olive oil and pre-heat on medium heat on the stove. Cut up the shaved steak into smaller bite sized pieces. Season steak as desired and add to hot pan along with the onion and green pepper. Cook and stir often until steak is almost done, but still pink (about 4-5 minutes). Add mushrooms and continue cooking and stirring until beef is fully cooked and mushrooms are tender, about 2 minutes. Do not overcook. Add tomatoes and stir. Reduce heat to low. Divide the meat mixture in the pan into two equal amounts. Add a 1/4 cup of the shredded cheese to each pile of the meat mixture, cover the pan, and let the cheese melt. This should only take about a minute or two at the very most.
While cheese is melting, add a little mayo to the wraps, if desired. Then top the wrap with fresh raw spinach. I usually load mine up as they wilt a little once you put the hot meat mixture on top.
Fill each wrap with the meat mixture, roll-up and eat immediately.
Since we mainly use a fat free or low fat cheese for this, we stick with mozzarella or cheddar since they are the easiest to find in a lower fat version, but if calories and fat are not an issue for you, you could splurge a little and go with a provolone or swiss cheese as well.
Light FlatOut wraps taste amazing and full of fiber, which is why we use them so much at our house. If you can't find them in your area, you could use any other brand of flatbread or torillas of your choice. Just check the labels for the calorie and fat content as some brands can be quite high. This wrap is only about 5-6 points on Weight Watchers, depending on the type and amount of cheese that you use or the brand of wrap. Pair it with my Herbed Baked Potato Chips and you have a wonderful hearty lunch or a light dinner that is super quick and super easy to make and full of fiber, which helps you feel fuller longer. Extra hungry, add a bowl of soup or a nice garden salad to the meal.
Variations
- Use shaved pork or diced chicken or turkey instead of beef.
- Use other types of leaf lettuce instead of baby spinach for the greens.
- Use a honey mustard, horseradish sauce or low-fat italian dressing instead of mayo, or just leave the mayo off, that is what Gary does.
Recipe - Gary's Famous Cream Cheese Dip
Print a 3x5 card version of this recipe by clicking here.
My husband came up with this dip a while ago and he has adapted it to be a little healthier. It's really hard to say just how many servings this would be since you can use it in so many ways. The total calorie count is about 300-400 for the whole dish depending on what variations you may make or add to the recipe, so I will just say that this will serve 6-10 people.
This dip may be served warm or cold, with chips, crackers, bagels or veggies.
Main dip recipe
1 8 oz. package of fat free cream cheese (softened)
3 tablespoons water
3 tablespoons dried chopped onion
1/2 teaspoon dried jalapeno powder/flakes
1 teaspoon dried parsley
1 teaspoon mustard seed
2-3 dashes of hot pepper sauce
Soften cream cheese on the counter or in the microwave for a few seconds. Mix the water with the cream cheese until smooth.
Add the remaining ingredients to the cream cheese mixture and mix well. Cover and rest in refrigerator for at least 6-8 hours. This is best when made the night before eating so that the flavors have time to blend together.
Variations
- Add 2 tablespoons of bacon bits
- Add 1 serving of dried beef which has been diced
- Add 1-3 ounces of imitation crab meat that has been flaked into smaller pieces
- Add one small can of real crab meat, drained
- Add one small can of tiny shrimp, drained
- Add 1-3 ounces of your favorite shredded cheese like cheddar, mozzarella, parmesan or gouda (best for a warm dip)
If you have trouble finding dried jalapeno flakes or powder (we get ours at the farmer's market from a spice vendor), you can substitute jalapeno juice or even dice some jalapenos very small. Start with 1/4 teaspoon of juice and go up depending on your taste.
Gary uses the dried herbs and vegetables because the flavors are a little more intense and seem to be better suited to this type of dip.
My husband came up with this dip a while ago and he has adapted it to be a little healthier. It's really hard to say just how many servings this would be since you can use it in so many ways. The total calorie count is about 300-400 for the whole dish depending on what variations you may make or add to the recipe, so I will just say that this will serve 6-10 people.
This dip may be served warm or cold, with chips, crackers, bagels or veggies.
Main dip recipe
1 8 oz. package of fat free cream cheese (softened)
3 tablespoons water
3 tablespoons dried chopped onion
1/2 teaspoon dried jalapeno powder/flakes
1 teaspoon dried parsley
1 teaspoon mustard seed
2-3 dashes of hot pepper sauce
Soften cream cheese on the counter or in the microwave for a few seconds. Mix the water with the cream cheese until smooth.
Add the remaining ingredients to the cream cheese mixture and mix well. Cover and rest in refrigerator for at least 6-8 hours. This is best when made the night before eating so that the flavors have time to blend together.
Variations
- Add 2 tablespoons of bacon bits
- Add 1 serving of dried beef which has been diced
- Add 1-3 ounces of imitation crab meat that has been flaked into smaller pieces
- Add one small can of real crab meat, drained
- Add one small can of tiny shrimp, drained
- Add 1-3 ounces of your favorite shredded cheese like cheddar, mozzarella, parmesan or gouda (best for a warm dip)
If you have trouble finding dried jalapeno flakes or powder (we get ours at the farmer's market from a spice vendor), you can substitute jalapeno juice or even dice some jalapenos very small. Start with 1/4 teaspoon of juice and go up depending on your taste.
Gary uses the dried herbs and vegetables because the flavors are a little more intense and seem to be better suited to this type of dip.
I love the farmer's market!
I love the whole farmer's market experience, from the vendors selling locally grown produce and vegetables and handmade goods, to the diversity of people that visit the farmer's market. There is nothing like venturing out in the early morning on a beautiful spring day, driving, biking, or walking to the farmer's market, enjoying the light traffic flow and the birds singing their joyful songs. There is something peaceful about the whole experience to me and then once I get there, the hustle and bustle of the market is invigorating and stimulating to my heart and soul.
I always feel like I am in a foreign land or at least another state when I visit the farmer's market. The variety of languages spoken is so interesting and just draws me in every time. To me, diversity in life makes life more interesting, but unfortunately, I don't get to experience that on a daily basis, so that makes it even more exciting to visit the farmer's market.
If you've never been to the farmer's market, you really must try it sometime. Not only will you find a multitude of locally grown produce, but you will meet a ton of interesting people who come from all over your state as well as people who are originally from other countries. It's fascinating to talk with them about the goods they are selling, or the proper way to cook a Mexican, Asian or Indian dish. Though our market is pretty small in comparison to ones I've heard of in other states, I still feel blessed that we have one in our small city of Syracuse, NY.
Not only will you meet interesting people, but you will find top quality goods for less than you would pay at your local grocery store. You can usually hand pick the items that you want to buy and some vendors even offer free samples. And if you are lucky and they are not too busy to chat, you can discover all kinds of information about growing certain plants yourself as well as hidden secrets of the trade.
What I've found at the farmer's market:
1. All kinds of plants from annuals to perennials, shrubs and herbs.
2. Fresh veggies
3. Fresh fruits
4. Fresh Seafood
5. Handmade woven baskets
6. Local Beeswax, honey, and products made from both
7. Handmade soaps, lotions, and other beauty items
8. Fresh breads and other baked goods
9. Crafts of all types
10. Homemade foods and treats for your pets
11. Hand sewn items of all types
12. Imported items from Mexico, India, and other countries (not all were handmade)
13. Fresh eggs
14. Locally made cheeses
15. Local bison and other meats
16. Amish goods
17. Locally made wooden furniture
18. Organic fruits, vegetables and meats
19. Cooked foods to order
20. Beverages of all kinds (local wines, juices, etc)
21. Fresh and dried herbs and spices
I'm sure I'm forgetting something, but as you can see, it's not just for farmers anymore. Many people are taking advantage of the low booth rentals and the convenient location and selling their wares on the weekends.
So next time you need to shop for produce, or anything else, consider supporting your local economy and shop at the farmer's market, where the money you pay goes directly to local businesses.
Some tips on making your farmer's market experience a successful and pleasant one:
1. Bring small bills to pay for purchases, especially if you go early in the morning when vendors may not have a lot of change already. Many items are only a dollar or two and the vendors really appreciate small bills. Depending on what I plan to buy that day, I usually take at least $20 in small bills (10-1s and 2-5s).
2. Though I don't feel comfortable bargaining on small purchases, feel free to ask for a better price when buying in bulk, but please remember to be fair. Don't be insulting by offering too little and always be nice when asking. The worst they can say is no, and if you don't like it, then thank them and move on.
3. Bring your own bag or basket to carry your items in. Not only does this help the environment by recycling, but the vendors really appreciate not having to purchase so many bags. They are not cheap, let me tell you, and plastic bags are very harmful to wildlife and the environment. I purchased a collapsible basket from Amazon (made by Coleman) and I use it on days that I may be purchasing a lot of items or items that I don't want rolling around in a bag that could get damaged. I also use a canvas tote bag on days when I am not buying quite as much. By the way, I use this basket nearly everyday in most stores that I shop in and only plan to purchase a few items.
4. If you have never been to a farmer's market before, you may want to walk around the entire market before making a purchase. This way, you can see everyone's prices and get an idea of what is available if you are on a limited budget. Make notes of places you'd like to shop, then return to make your purchases. For example, we love blueberries and tried all the vendors at least once, but now only purchase from one vendor because he seems to have the freshest tastiest blueberries around and they are usually the same price as most of the other vendors.
5. Produce in season will cost less than produce that is not in season, so consider cooking with those items if you are on a tight budget.
6. Don't forget to ask questions if you are unsure how to cook or store an item that you purchased. You'll be surprised at what you will find.
7. Smile and say thank you to everyone you encounter or have a transaction with. The farmer's market is a wonderful place and I find I am naturally happier when I am there. Help make this a positive experience for everyone by smiling and saying thank you, even when you don't feel like it. You don't have to say another thing, but I will guarantee that you will feel better before your trip at the farmer's market is through.
Not sure where to find your farmer's market. Check with your local Chamber of Commerce. Check your local paper or even ask at the public library. Have a favorite nursery or farm stand nearby, ask them too...many times they may have a booth at the farmer's market also.
I always feel like I am in a foreign land or at least another state when I visit the farmer's market. The variety of languages spoken is so interesting and just draws me in every time. To me, diversity in life makes life more interesting, but unfortunately, I don't get to experience that on a daily basis, so that makes it even more exciting to visit the farmer's market.
If you've never been to the farmer's market, you really must try it sometime. Not only will you find a multitude of locally grown produce, but you will meet a ton of interesting people who come from all over your state as well as people who are originally from other countries. It's fascinating to talk with them about the goods they are selling, or the proper way to cook a Mexican, Asian or Indian dish. Though our market is pretty small in comparison to ones I've heard of in other states, I still feel blessed that we have one in our small city of Syracuse, NY.
Not only will you meet interesting people, but you will find top quality goods for less than you would pay at your local grocery store. You can usually hand pick the items that you want to buy and some vendors even offer free samples. And if you are lucky and they are not too busy to chat, you can discover all kinds of information about growing certain plants yourself as well as hidden secrets of the trade.
What I've found at the farmer's market:
1. All kinds of plants from annuals to perennials, shrubs and herbs.
2. Fresh veggies
3. Fresh fruits
4. Fresh Seafood
5. Handmade woven baskets
6. Local Beeswax, honey, and products made from both
7. Handmade soaps, lotions, and other beauty items
8. Fresh breads and other baked goods
9. Crafts of all types
10. Homemade foods and treats for your pets
11. Hand sewn items of all types
12. Imported items from Mexico, India, and other countries (not all were handmade)
13. Fresh eggs
14. Locally made cheeses
15. Local bison and other meats
16. Amish goods
17. Locally made wooden furniture
18. Organic fruits, vegetables and meats
19. Cooked foods to order
20. Beverages of all kinds (local wines, juices, etc)
21. Fresh and dried herbs and spices
I'm sure I'm forgetting something, but as you can see, it's not just for farmers anymore. Many people are taking advantage of the low booth rentals and the convenient location and selling their wares on the weekends.
So next time you need to shop for produce, or anything else, consider supporting your local economy and shop at the farmer's market, where the money you pay goes directly to local businesses.
Some tips on making your farmer's market experience a successful and pleasant one:
1. Bring small bills to pay for purchases, especially if you go early in the morning when vendors may not have a lot of change already. Many items are only a dollar or two and the vendors really appreciate small bills. Depending on what I plan to buy that day, I usually take at least $20 in small bills (10-1s and 2-5s).
2. Though I don't feel comfortable bargaining on small purchases, feel free to ask for a better price when buying in bulk, but please remember to be fair. Don't be insulting by offering too little and always be nice when asking. The worst they can say is no, and if you don't like it, then thank them and move on.
3. Bring your own bag or basket to carry your items in. Not only does this help the environment by recycling, but the vendors really appreciate not having to purchase so many bags. They are not cheap, let me tell you, and plastic bags are very harmful to wildlife and the environment. I purchased a collapsible basket from Amazon (made by Coleman) and I use it on days that I may be purchasing a lot of items or items that I don't want rolling around in a bag that could get damaged. I also use a canvas tote bag on days when I am not buying quite as much. By the way, I use this basket nearly everyday in most stores that I shop in and only plan to purchase a few items.
4. If you have never been to a farmer's market before, you may want to walk around the entire market before making a purchase. This way, you can see everyone's prices and get an idea of what is available if you are on a limited budget. Make notes of places you'd like to shop, then return to make your purchases. For example, we love blueberries and tried all the vendors at least once, but now only purchase from one vendor because he seems to have the freshest tastiest blueberries around and they are usually the same price as most of the other vendors.
5. Produce in season will cost less than produce that is not in season, so consider cooking with those items if you are on a tight budget.
6. Don't forget to ask questions if you are unsure how to cook or store an item that you purchased. You'll be surprised at what you will find.
7. Smile and say thank you to everyone you encounter or have a transaction with. The farmer's market is a wonderful place and I find I am naturally happier when I am there. Help make this a positive experience for everyone by smiling and saying thank you, even when you don't feel like it. You don't have to say another thing, but I will guarantee that you will feel better before your trip at the farmer's market is through.
Not sure where to find your farmer's market. Check with your local Chamber of Commerce. Check your local paper or even ask at the public library. Have a favorite nursery or farm stand nearby, ask them too...many times they may have a booth at the farmer's market also.
Recipe - Rosemary Rice
Print a 3x5 card version of this recipe by clicking here.
Makes two 3/4 cup Servings
1 cup Water
1/2 cup Long Grain Rice
1-1/2 teaspoon green onion
1 teaspoon beef bouillon
1/8 teaspoon dried rosemary (crushed)
1/2 teaspoon butter
1/4 teaspoon marjoram
1/4 teaspoon dried thyme
1/8 teaspoon salt
Combine all ingredients in a saucepan, cover and cook for 15-18 minutes or until liquid is absorbed. Fluff with fork and serve.
Variations, I've used low-sodium beef broth instead of water and beef bouillon to help reduce the sodium. I've also made it without the marjoram and it tasted just fine. If you are using fresh herbs, you may want to double the amount you are using and add them about halfway through the cooking time.
This is a great side dish with just about any meat. I have also used chicken broth instead of beef and kept all the ingredients the same for a nice variation in the dish.
Makes two 3/4 cup Servings
1 cup Water
1/2 cup Long Grain Rice
1-1/2 teaspoon green onion
1 teaspoon beef bouillon
1/8 teaspoon dried rosemary (crushed)
1/2 teaspoon butter
1/4 teaspoon marjoram
1/4 teaspoon dried thyme
1/8 teaspoon salt
Combine all ingredients in a saucepan, cover and cook for 15-18 minutes or until liquid is absorbed. Fluff with fork and serve.
Variations, I've used low-sodium beef broth instead of water and beef bouillon to help reduce the sodium. I've also made it without the marjoram and it tasted just fine. If you are using fresh herbs, you may want to double the amount you are using and add them about halfway through the cooking time.
This is a great side dish with just about any meat. I have also used chicken broth instead of beef and kept all the ingredients the same for a nice variation in the dish.
How we eat out and still stay on our diet.
One of the reasons why Gary and I are overweight is because we love to eat out at restaurants. I always felt that if I was paying for it, I wanted to eat something that I liked. But I was paying for it in more ways than I even imagined.
Now that I have finally taken the time to really pay attention to what we eat, I've discovered that it doesn't take all that much time to cook a good meal. And some of our dinners are probably as good or even better than some of the restaurant food that we've eaten and we feel good about it because we know exactly what is in the food we are eating. I tend to buy foods that are not processed so that they are lower in fat and calories. And I've really focused on using a lot of spices when I cook, not just salt and pepper. I didn't even know how much I liked curry until I made a pork dish that called for curry as an ingredient. Don't be afraid to experiment.
That being said, we still like eating out once in a while. We might do it once a week now instead of 3-4 times a week. That is a huge difference for us, and sometimes we don't eat out at all in a week. When we know we are going to eat out, we plan ahead by really watching what we eat that day, researching the nutritional information on their website, and maybe even doing a little extra exercise that week.
Here is an example of what we might eat when we go out. Last night we had pizza at one of our favorite places. I know, pizza is very high in fat and calories and to be honest, this restaurant has only three varieties that we can eat and still stay on track with our diet. But we have the power to make the better choice when we go there. We started with a side salad with a fat free vinaigrette dressing. I don't usually like this type of dressing being that I was so addicted to creamy blue cheese and ranch, but I gave it a try and I really like it. It is only 2 points on the Weight Watchers scale, even with the few croutons they put on the salad. They have a variety of flat bread pizzas that are out of this world. Last week, I had an eggplant flat bread and last night I went with the classic tomato and cheese. Pay attention to serving sizes because this flat bread actually serves three people. Because of the way they cut the pizza, I eat half of it and it ends up being 9 points on the Weight Watchers scale. At this point, we had a coupon for a free desert and even though the desert is 7 points, because we have planned ahead, we are still not over out points value for the remainder of the day. Now does that meal sound like we are deprived? I don't think so. Tonight we will have the leftover pizza with steamed broccoli.
You may ask, what did I eat during the day, before we went out. Well, I didn't starve myself if that's what you think. I started the day with a pair of low fat waffles with a little sugar free maple syrup. Part way through the morning I had a string cheese and a low sodium V8 juice. Then I had a high fiber granola bar a little while after that. For lunch I had a can of low point soup and about an hour later some fat free yogurt which I added strawberries and fiber powder to help lower the points value of the yogurt. Later in the afternoon I had a little more cheese (Gouda) and then some grapes, cucumbers and raw baby carrots. About an hour before leaving work, I snacked on some little mini rice cakes with a chocolate drizzle on them. I space out the food so that I do not have spikes in hunger. It works well for me.
Applebee's is another good place to go as they have several dishes that are actually approved by Weight Watchers. I wish the remainder of their menu had the nutritional values posted on their website, but at this time they do not. I'm sure they have a couple more dishes that we could eat, but without knowing for sure, we have chosen to stay away from them for now.
We have a favorite wing place that we love to go to. The atmosphere is just as good as the food, so I would really miss it if we couldn't go there. There is not much that we can eat there, but they do have 3-4 dishes that we can manage and still stay on track. We avoid all their appetizers, even though I really miss their pretzels and cheese sauce. Instead of ordering wings, we order the "boneless wings" which are actually chicken breast tenders. We are careful about the sauce and seasonings that we choose for the chicken, making sure we do not chose a sauce with a lot of sugar. Luckily they have a dry rub seasoning that is out of this world and very good. These "wings" can come with a salad, rice or even broccoli and they are usually garnished with pita bread. We eat half the meal and take the rest home and viola, we stay on track.
We try to avoid restaurants that don't publish their nutritional information, but we know that is not possible with most places, especially locally owned restaurants. We ask questions about how each dish is prepared. Always choose broiled or grilled items and ask that they don't use any butter or oil when preparing it. I try to order a steamed vegetable as the side or a baked potato with minimal butter or sour cream. Salads are OK if they have a low fat or fat free dressing. If they don't offer one, skip the salad or get the dressing on the side and then dip your fork into the dressing before eating the salad to help reduce the amount that you eat. Avoid deserts when at all possible. Share one if you just have to have one. Then walk a couple miles after dinner to work some of it off....LOL.
Be wary of turkey burgers or veggie burgers as most have more fat and calories than a beef burger, especially in a restaurant. They want their dishes to be juicy and flavorful and add fat to make that happen or they use a ground turkey with high amounts of skin or dark meat ground into it. If you want a burger, go for it. Choose the smallest size that they have. Don't eat the bun or only eat half of it and avoid any added items like bacon and cheese. Since being on Weight Watchers, we mainly eat our burgers at home now. I know exactly what is in the meat, I use a low fat or fat free American cheese on it and maybe a little turkey bacon or low fat regular bacon along with lettuce, tomato and fat free mayo. I choose a low calorie bun or sometimes just bread depending on what we have on hand. I season it the way I want to and it tastes even better than restaurants for the most part.
Here are a few websites that I find very useful for finding out the nutritional values of foods at restaurants or just nutritional information and low fat recipes in general.
http://www.dwlz.com/restaurants.html
http://www.laaloosh.com/
http://www.nutritiondata.com/
http://www.foodinfodb.com/
http://www.dietfacts.com/fastfood.asp
Now that I have finally taken the time to really pay attention to what we eat, I've discovered that it doesn't take all that much time to cook a good meal. And some of our dinners are probably as good or even better than some of the restaurant food that we've eaten and we feel good about it because we know exactly what is in the food we are eating. I tend to buy foods that are not processed so that they are lower in fat and calories. And I've really focused on using a lot of spices when I cook, not just salt and pepper. I didn't even know how much I liked curry until I made a pork dish that called for curry as an ingredient. Don't be afraid to experiment.
That being said, we still like eating out once in a while. We might do it once a week now instead of 3-4 times a week. That is a huge difference for us, and sometimes we don't eat out at all in a week. When we know we are going to eat out, we plan ahead by really watching what we eat that day, researching the nutritional information on their website, and maybe even doing a little extra exercise that week.
Here is an example of what we might eat when we go out. Last night we had pizza at one of our favorite places. I know, pizza is very high in fat and calories and to be honest, this restaurant has only three varieties that we can eat and still stay on track with our diet. But we have the power to make the better choice when we go there. We started with a side salad with a fat free vinaigrette dressing. I don't usually like this type of dressing being that I was so addicted to creamy blue cheese and ranch, but I gave it a try and I really like it. It is only 2 points on the Weight Watchers scale, even with the few croutons they put on the salad. They have a variety of flat bread pizzas that are out of this world. Last week, I had an eggplant flat bread and last night I went with the classic tomato and cheese. Pay attention to serving sizes because this flat bread actually serves three people. Because of the way they cut the pizza, I eat half of it and it ends up being 9 points on the Weight Watchers scale. At this point, we had a coupon for a free desert and even though the desert is 7 points, because we have planned ahead, we are still not over out points value for the remainder of the day. Now does that meal sound like we are deprived? I don't think so. Tonight we will have the leftover pizza with steamed broccoli.
You may ask, what did I eat during the day, before we went out. Well, I didn't starve myself if that's what you think. I started the day with a pair of low fat waffles with a little sugar free maple syrup. Part way through the morning I had a string cheese and a low sodium V8 juice. Then I had a high fiber granola bar a little while after that. For lunch I had a can of low point soup and about an hour later some fat free yogurt which I added strawberries and fiber powder to help lower the points value of the yogurt. Later in the afternoon I had a little more cheese (Gouda) and then some grapes, cucumbers and raw baby carrots. About an hour before leaving work, I snacked on some little mini rice cakes with a chocolate drizzle on them. I space out the food so that I do not have spikes in hunger. It works well for me.
Applebee's is another good place to go as they have several dishes that are actually approved by Weight Watchers. I wish the remainder of their menu had the nutritional values posted on their website, but at this time they do not. I'm sure they have a couple more dishes that we could eat, but without knowing for sure, we have chosen to stay away from them for now.
We have a favorite wing place that we love to go to. The atmosphere is just as good as the food, so I would really miss it if we couldn't go there. There is not much that we can eat there, but they do have 3-4 dishes that we can manage and still stay on track. We avoid all their appetizers, even though I really miss their pretzels and cheese sauce. Instead of ordering wings, we order the "boneless wings" which are actually chicken breast tenders. We are careful about the sauce and seasonings that we choose for the chicken, making sure we do not chose a sauce with a lot of sugar. Luckily they have a dry rub seasoning that is out of this world and very good. These "wings" can come with a salad, rice or even broccoli and they are usually garnished with pita bread. We eat half the meal and take the rest home and viola, we stay on track.
We try to avoid restaurants that don't publish their nutritional information, but we know that is not possible with most places, especially locally owned restaurants. We ask questions about how each dish is prepared. Always choose broiled or grilled items and ask that they don't use any butter or oil when preparing it. I try to order a steamed vegetable as the side or a baked potato with minimal butter or sour cream. Salads are OK if they have a low fat or fat free dressing. If they don't offer one, skip the salad or get the dressing on the side and then dip your fork into the dressing before eating the salad to help reduce the amount that you eat. Avoid deserts when at all possible. Share one if you just have to have one. Then walk a couple miles after dinner to work some of it off....LOL.
Be wary of turkey burgers or veggie burgers as most have more fat and calories than a beef burger, especially in a restaurant. They want their dishes to be juicy and flavorful and add fat to make that happen or they use a ground turkey with high amounts of skin or dark meat ground into it. If you want a burger, go for it. Choose the smallest size that they have. Don't eat the bun or only eat half of it and avoid any added items like bacon and cheese. Since being on Weight Watchers, we mainly eat our burgers at home now. I know exactly what is in the meat, I use a low fat or fat free American cheese on it and maybe a little turkey bacon or low fat regular bacon along with lettuce, tomato and fat free mayo. I choose a low calorie bun or sometimes just bread depending on what we have on hand. I season it the way I want to and it tastes even better than restaurants for the most part.
Here are a few websites that I find very useful for finding out the nutritional values of foods at restaurants or just nutritional information and low fat recipes in general.
http://www.dwlz.com/restaurants.html
http://www.laaloosh.com/
http://www.nutritiondata.com/
http://www.foodinfodb.com/
http://www.dietfacts.com/fastfood.asp
Recipe - Hearty Spaghetti Sauce
Print a 3x5 card version of this recipe by clicking here.
This sauce is a great base for many dishes. It can be used for pasta or turned into chili or sloppy joes with just a few extra ingredients. I was pleasantly surprised when I made it recently. The spice measurements are based on dried spices, so if you want to use fresh, you can double or even triple the amounts listed to your specific taste.
Makes 12 Servings (2/3 cup = serving)
1-1/2 lbs. ground beef
1 large onion diced
1 large green pepper seeded and diced
1/2 lb. sliced fresh mushrooms
3 cans (15 oz) crushed tomatoes
1 can tomato paste
1/2 cup ketchup
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon Worcestershire
1/2 teaspoon black pepper
Saute onion, green pepper and ground beef on medium heat until beef is fully cooked. Drain any grease. Add mushrooms and cook for two minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 1-1/2 hours.
Variations:
I did not want to add ketchup because of the extra sugar it contains, so I added a can of diced tomatoes to make the sauce a little chunkier. I drained about half the liquid off the can before adding. I also completely forgot to add the tomato paste, and it tasted just fine. I also added two cloves of minced garlic when I was cooking the ground beef.
To turn into chili, add a can or two of your favorite beans (black beans, kidney beans or even a white bean). A dash or two of hot sauce and a little extra chili powder and cumin finish it off nicely. Garnish with low-fat cheddar cheese and fat free sour cream.
To turn into sloppy joes, add about 1/4 cup of brown sugar to about 3-4 cups of sauce. Add in a squirt of yellow mustard, a little garlic powder and a 1/4 cup of apple cider vinegar. Simmer for 20 minutes and you are finished. You may start off with half the amount of brown sugar and vinegar and then add more to taste. I personally, do not like mine very sweet.
This sauce is a great base for many dishes. It can be used for pasta or turned into chili or sloppy joes with just a few extra ingredients. I was pleasantly surprised when I made it recently. The spice measurements are based on dried spices, so if you want to use fresh, you can double or even triple the amounts listed to your specific taste.
Makes 12 Servings (2/3 cup = serving)
1-1/2 lbs. ground beef
1 large onion diced
1 large green pepper seeded and diced
1/2 lb. sliced fresh mushrooms
3 cans (15 oz) crushed tomatoes
1 can tomato paste
1/2 cup ketchup
1 tablespoon sugar
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon Worcestershire
1/2 teaspoon black pepper
Saute onion, green pepper and ground beef on medium heat until beef is fully cooked. Drain any grease. Add mushrooms and cook for two minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 1-1/2 hours.
Variations:
I did not want to add ketchup because of the extra sugar it contains, so I added a can of diced tomatoes to make the sauce a little chunkier. I drained about half the liquid off the can before adding. I also completely forgot to add the tomato paste, and it tasted just fine. I also added two cloves of minced garlic when I was cooking the ground beef.
To turn into chili, add a can or two of your favorite beans (black beans, kidney beans or even a white bean). A dash or two of hot sauce and a little extra chili powder and cumin finish it off nicely. Garnish with low-fat cheddar cheese and fat free sour cream.
To turn into sloppy joes, add about 1/4 cup of brown sugar to about 3-4 cups of sauce. Add in a squirt of yellow mustard, a little garlic powder and a 1/4 cup of apple cider vinegar. Simmer for 20 minutes and you are finished. You may start off with half the amount of brown sugar and vinegar and then add more to taste. I personally, do not like mine very sweet.
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