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Post by jasimons on Apr 16, 2021 1:01:51 GMT
This round runs from March 29 through May 9. It’s not too late to join us. Just add your board name, first name and your goal for this round to this thread. All are welcome!
Challengers:
Bmazzo / Beverly — Weigh regularly and watch portion sizes
Cathygeha / Cathy — Stay positive/track/move
cherryt38 / Cherry — Continue exercising and eat mindfully
hollygail / Holly — Maintain lifetime at goal status
jalibmu / Jan — adding more fruits and veggies into my meals
jasimons / Judy — Plan breakfast the night before
Hosts:
March 29 – April 4 Cherry
April 5 – April 11 Cathy
April 12 – April 18 Judy
April 19 – April 25 Holly
April 26 – May 2 Jan
May 3 – May 9 Beverly
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Post by jasimons on Apr 16, 2021 1:02:46 GMT
Awhile ago, I bought an old (1966) Weight Watchers cookbook at the thrift store. Of course, nothing like the current program. A couple of recipes that caught my eye - "roasted peanuts" and "popcorn bowl". The roasted peanuts are - dehydrated mushrooms! (canned mushrooms slowly baked in a low oven until dry.) The intro to the recipe states "you didn't think you could really eat peanuts, did you?" The "popcorn bowl" recipe is - assorted raw vegetables of your choice cut up into small pieces. You can add fruit as well, if you have some left from your allowed types and amounts for the day. I'm glad to be able to have real nuts and actual popcorn. The thought of substitutions did lead me to searching for some ingredient substitutions and I found this for some swaps for lower points. www.weightwatchers.com/us/blog/food/smartpoints-friendly-cooking-swapsSome of the ideas: Banana and eggs in a flourless pancake recipe Unsweetened applesauce for oil Sliced fruit instead of jelly with peanut butter Non fat yogurt for sour cream Have you used any of these subs or the others listed in the article? Any other kitchen substitutions to mention? Any thoughts, comments or reminiscing about previous WW programs? And - open forum for any other thoughts, topic or ideas of the day? |
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Post by jasimons on Apr 16, 2021 1:03:47 GMT
I've used yogurt to replace sour cream for dips, but hadn't thought of it for a mayo substitute.
Curious about the two-ingredient bread, but haven't tried it.
This article also reminded me of making cupcakes out of boxed mix and a can of plain pumpkin. I think that was from early 2000s? When adding fiber (pumpkin) reduced the points a lot.
Some things I miss that are not in the current program - the Good Health Guideline and the Tools For Living (some were storyboarding, positive self-talk). I know these are still kind of part of the program...just not specifically stated...and I can (and do) still use them!
I do like that the meeting topics now seem to span a few weeks - each week builds on or at least relates to the other weeks in the month. This month is focused on habits.
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Post by cathygeha on Apr 16, 2021 8:07:35 GMT
Have you used any of these subs or the others listed in the article? * tuna with labneh/greek yogurt instead of mayo * zoodles...good but even better when mixed with a few real noodles...adds bulk and you can cut back on the carb points * sliced strawberries on PB toast OR have cooked a chopped apple in the microwave and put it on PB toast * small sweet potato cut in half and used in place of bread although...it didn't have less points than the bread would have had *
Any other kitchen substitutions to mention? * I make most food from scratch...bean burgers, beans from dry legumes, even plant milks...I started a collection of substitutions and have a box somewhere...wonder what it is?
Any thoughts, comments or reminiscing about previous WW programs? I find it interesting that the original 1984 program (original for me) had lower carb and higher protein, then the two became about even in servings with carb calories actually increasing. I kind of miss exchanges and GHGs although fractions of exchanges and exchanges with calories was fiddly |
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Post by Holly Gail on Apr 16, 2021 13:14:01 GMT
jasimons , Judy, I clicked on the link and got this:{"error":"publisher_not_found","details":{"reason":"Publisher not found or inactive or IP not whitelisted","geo":"us","bs_tracking_id":"2328365192","bs_api_key":"6b026122-9b11-49ba-85c4-ca210f07d5fa"}} Any advice?
NOTE: I tried it a second time and got to the website! I have no idea what's going on...
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Post by bmazzo on Apr 16, 2021 14:05:12 GMT
I have some old WW cookbooks, as I have done the plan, off & on (more time off than on), for at least 40 yrs. I remember some of the substitutions, I remember once using sauerkraut for coconut! Yuck! Also, once I made a pan of brownies out of black beans, all that mashing, mixing, etc. They tasted awful! In fact, I think that recipe is still floating around somewhere.
I have used yogurt for mayo, but recently I have found some fat-free mayo again & I am enjoying it, probably not the healthiest option, but tasty.
Also, I use the butter & walnut flavorings. They are small bottles of liquid flavorings, found near the vanilla & other flavorings. Just a drop or 2 actually adds a lot of flavor to breads, pancakes, etc. I am also a fan of the butter buds, I sprinkle them on potatoes and other veggies.
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Post by cherryt38 on Apr 16, 2021 15:14:51 GMT
I have used applesauce in things for the oil, or sometimes a mix of oil and applesauce. I've also used mashed avocado in place of mayonnaise on sandwiches, although that doesn't help with points (except in Core), it is just healthier. I also make Core pancakes using cornmeal and oatmeal in place of flour and plain non-fat yogurt in the pancakes. Totally Core and surprisingly good. They're not quite as light as pancakes with flour, but they're not dense either.
I don't belong to WW any more but I do still pretty much follow the Core/SFT plan, using what I've learned regarding portions and satisfaction. I also journal with marking the number of servings following the Good Health Guidelines. However I don't count any points, I'm just very much aware of how much I eat of things that have points.
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Post by jan on Apr 16, 2021 19:24:39 GMT
I have a very old hardcover WW cookbook. If that was how I had to eat, I would have given up long ago. I am so glad that WW has evolved to allow us to eat real food and not mushrooms for nuts.
I sub applesauce for oil in alot of baking (quick breads, cookies, cakes). I am actually going to try a banana bread recipe today that the person who posted the recipe starts out with this statement: "I think its crazy when I see banana bread recipes that call for an entire cup of sugar. Ripe bananas are so naturally sweet I cut back the added sweetners."
She used 1/3 c plain yogurt, 1/4 cup honey and 1/3 cup oil. I will do applesauce instead of the oil. I will let you know in the morning how it turns out.
I sub Greek yogurt for sour cream also.
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Post by Holly Gail on Apr 17, 2021 14:33:44 GMT
I just noticed that I never responded to today's query... I was never a big fan of mayo. I've been subbing nonfat plain Greek yogurt for mayo for years. I copied the flourless banana pancake recipe; I also browsed the other recipes at the bottom of the page. Just a caveat: the breakfast cookies are 1 point for 1 cookie... I somehow don't think 1 cookie would work for me for breakfast... I've known about subbing unsweetened apple sauce for oil for a long time, although I've never been in a position to do it.
As for previous WW programs: I'm still doing SF, probably the last one WW had. I'm signed up for Purple, but on SF, skim milk was a no count item while on Purple it has points. I don't count them.
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I wrote all that Friday. I had a student to tutor and left this window open. Sorry to have forgotten...
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