Is there always a cause for "celebration"?

As I sit here digesting the grilled veggie burrito I had for lunch, I'm pondering over being approached not one, but FIVE times, this week to go to the "Bosses Appreciation Day" breakfast. I won't go into all the reasons I think this little "celebration" is absurd, only the one foremost in my mind. Must everything be recognized by stuffing our faces with food? Greasy muffins, stale white bagels and cheap orange juice has nothing to do with appreciating your boss. It's hard enough to make good decisions in my own time and it irritates me that I have to fight off the foodpushers at work as well. You'd think when I didn't respond to the first two emails or the invite that it would be necessary to ask me again in person twice. NO I do not want to eat that crappy food. No, really. Really, really, really. I honestly believe birthdays, baby showers, bosses day, admin assistants day and all the other "special days" that are used as an excuse to eat crappy food together have no business being in the workplace. I'm proud of myself for not caving. Maybe if I keep saying "no" for the next six months of parties, it will finally get through.

A matter of percentages

I made a poor decision for lunch today. I had two fried fish tacos from Rubios which equates to 14 Weight Watchers points. A 3 oz. serving of beans (2 pts) and a 3 oz. serving of rice (2 pts). So with 25 points for the day and already having used 18 for lunch, I'm either having lettuce for dinner or today is blown. I got to thinking about how much time I spend actually eating. I don't think I spend more than 10 minutes eating any meal, even dinner. And 10 minutes I probably on the high end.
Do I really wait hours in anticipation for something that only last 10 minutes? And then spend hours regretting it until the next time? Yes and yes. When I bring my lunch with me, I know it's already portion-controlled and planned. Not only is this conducive to my weight loss goal, it frees my mind up to think about other things. I brought my lunch all week and then today I didn't. That resulted in me spending a good chunk of the morning thinking/fantasizing/fighting with myself about what I was going to have. The results are much better when I let my rational, non-hungry side of my brain do the lunch packing so the neurotic, fat and sugar craving hungry side doesn't take over and make a bad decision later.
Back to the time spent actually eating. I would say breakfast, lunch, dinner and snacks come out on the high side of 40 minutes a day. If I'm awake 16 hours a day that's 960 minutes. That is only 4.2% of my day I spent actually eating. The other 95.8% of my day I usually spend regretting what I've eaten and wishing I could stop eating crap so I could lose weight! Too often when I'm making food decisions, I'm only thinking about the next 10 minutes, not how this food is going to make me feel in 4, 6 or 8 hours. The next time I'm tempted by greasy fish tacos at 12 pm I am going to remind myself that by 4 pm it won't matter to me anymore so I might as well eat something healthy and work towards feeling fit and healthy the other 95% of the day.


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Napa Chicken Salad

I can't take much credit for this recipe (it was inspired by a sandwich I had at Panera Bread), but it's quick, tasty, waistline-friendly and it reminds me of summer. Mix these ingredients together:

-2 tbsp of Trader Joe's Sweet Poppy dressing (2 pts)
-8 oz cooked plain, boneless, skinless, chicken breast, cubed (7.5)
-1/8 cup raw, sliced almonds (2 pts)
-1/2 cup red, seedless grapes, halved (0.5 pts)
-1 stick of celery, sliced (0 pts)
-salt & pepper to your taste

6 points per serving | 2 servings

I served this up on two slices of wheat bread w/ a leaf of heirloom lettuce. The poppy seed dressing is not very sweet and has a bit of a vinegar taste to it. It's one of my favorite things at Trader Joe's.

Why I went to all the trouble, time, expense and stress of moving 2,421 miles

The fabulous tomatillo

I have seen these little gems so many times at the grocery store and never knew what they were or what to do with them. Then I found out that tomatillos are the main ingredient in salsa verde which is my favorite salsa. When I get fish tacos with rice and beans at Rubios I smother the whole plate in salsa verde and lime juice and it is heavenly. I haven't tried making my own salsa verde yet but I did try tomatillos in an omelet and it was delicious. Basically I diced tomatillos (after removing the outer husk and stem), red onion, garlic, jalapeno, and some cilantro and sauteed everything in a pan coated with nonstick cooking spray for about 7 minutes. While that was cooking, I poured a half cup of egg beaters into an 8 inch pan also coated with nonstick cooking spray and let the egg cook all the way through. You know it's done when it bubbles and you tilt the pan and no raw egg rolls around. Otherwise, keep tilting and cooking! Fold the tomatillo mixture into the omelette and ta-da! Tomatillos have a very bright, almost limey flavor that plays well with the hot jalapenos and the onion. In fact it's kind of like the love child of cilantro and tomato.