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Post by Holly Gail on Jul 16, 2021 4:05:29 GMT
This round runs from Monday, June 21 through August 1. 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:
Cherryt38/Cherry — continue exercising
cathygeha/Cathy — OP eating and 10 minutes activity every day
jasimons/Judy — more variety in food choices
Holly Gail/Holly — Maintain lifetime at goal status
bmazzo/Beverly — Weigh regularly and try to move more
jalibmu /Jan — adding more fruits and veggies into my meals
Hosts:
Cherry — June 21–June 27
Cathy — June 28–July 4
Judy — July 5–July 1
Holly — July 12–July 18
Jan — July 19–July 25
Bev — July 26–Aug 1
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Post by Holly Gail on Jul 16, 2021 4:08:50 GMT
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Post by jasimons on Jul 16, 2021 11:00:18 GMT
I didn't pay much attention to the kinds of fats or oils until I joined Weight Watchers. If I did any baking, I probably used butter or crisco for solid fats and probably the least expensive oil I found if I needed a liquid fat.
Now, I use mainly olive oil - spray on popcorn, use for oven roasting vegetables and so on. If I need a neutral oil, I use canola.
I do like the taste of butter and use it in reasonable amounts for some things - sweet corn just isn't the same without butter. It's not a daily thing.
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Post by Holly Gail on Jul 16, 2021 13:10:32 GMT
jasimons , For the most part, I too ignored "kinds" of fats before WW, using solid vegetable shortening (like Crisco) or butter (depending on the recipe) for baking and probably also the least expensive pourable oil for other things. And now I too use olive oil/olive oil spray and/or canola oil/canola oil spray for pretty much everything that requires some sort of oil (like roasting vegetables in the oven). The only times I have real butter is at certain restaurants when I indulge in their breads while waiting for the meal to be served (and consider the bread and butter as my "in lieu of" dessert).
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Post by cherryt38 on Jul 16, 2021 13:37:01 GMT
I use olive oil almost exclusively for cooking. I'll use the light olive oil for cooking and save the extra virgin for salads, pastas, popcorn, and other things where I want more flavor. I even use the light olive oil for baking in recipes that call for oil.
I also get some of my healthy fats through avocados and nuts. A small amount of nuts (about an ounce) is my go to snack, mostly for an evening snack along with fruit or a couple pieces of chocolate.
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Post by bmazzo on Jul 16, 2021 13:45:13 GMT
I never thought much about kinds of fats until WW started talking about it. I'm still bummed that "healthy" fats are so high in WW pts. I love peanut butter, but have pretty much given it up because it is so high in pts. We have a walnut tree in our back yard, haven't harvested the walnuts in a few years, for the same reason. I used to put the walnuts in cakes, candies, cookies, etc. but that's no fun anymore. LOL
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Post by Holly Gail on Jul 16, 2021 13:58:23 GMT
bmazzo , Have you tried the powdered peanut butters that are on the market? They remove something like 70% of the fat... You use 2 tablespoons of the powder plus 1 tablespoon of water to reconstitute it. It has the same flavor of real peanut butter, just not the mouth texture (because of the far less amount of fat). PB2 has been on the market for several years, and I found another brand that tastes just as good but costs far less than the PB2 brand...
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Post by cathygeha on Jul 16, 2021 14:35:09 GMT
Before 1984 I didn't think much about fat BUT joined WW then and it became "a thing" and since then...too. That said, I took cake decorating and used crisco (though I didn't eat the cakes I decorated), baked goodies and made candy for my children, etc. Now we use olive oil exclusively. I think I need to throw out the butter in the fridge since it has been in there over a year.
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