No Clue

So after I realized that the scale isn't the best way for me to determine my loss of body fat, I sulked (who wouldn't). It wasn't for very long and I didn't beat myself up over it either (I surely would have in the past). This was my fun weekend and I didn't want the doom and gloom of pounds looming over me.

I went out Friday night and had pulled pork sliders and coconut shrimp, two beers and one dirty martini. Used a mere twenty-eight points, which was good because I only used six of my anytime points. I was proud of myself and had a great time dancing up a huge sweat.

Saturday I decided on a huge salad and football to get me through the evening. Turkey, pepperoni, Swiss cheese, tomatoes and one tablespoon of Ranch dressing completed the meal. I was so full after that I didn't think twice about the Menchie yogurt thoughts that had swirled in my head when I woke up. Later in the night I had some carrots and a small sandwich before I went to sleep.

I gave it quite some thought about how my body feels now versus four weeks ago. My clothes aren't really fitting any differently, a few items seem like they aren't as snug, but outside of those few items nothing. Maybe my feet aren't as swollen. I've no clue.

I am grateful to have an enormous support group and cheering section!! Toni sent me a wonderful book: Hungry Girl 300 (anytime dishes) Under 300 (Calories) by Lisa Lillien. I will be studying the recipes and making a few items a week. If I can keep the meals simple, full of low point items and still lose weight then I will WIN!!!

 I have to thank Nikki B. for this recipe. I'll be working on getting this in my food menu:

Quinoa & Smoked Tofu Salad

Prep Time: 10 mins
Cook Time: 30 mins
Rest Time: 10 mins
Total Time: 50 mins

Ingredients
2 cup(s) water
3/4 teaspoon salt
1 cup(s) quinoa, dry
1/4 cup(s) lemon juice
3 tablespoon oil, olive, extra virgin
2 clove(s) garlic
1/4 teaspoon pepper, black ground
1 package(s) tofu, baked, hickory smoked
1 small pepper(s), yellow
1 cup(s) tomato(es), grape
1 cup(s) cucumber(s)
1/2 cup(s) parsley, fresh
1/2 cup(s) mint, fresh
Preparation
1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil.

2. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.

3. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.