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July 31, 2011
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 Healthy Thoughts/Healthy Actions Weight Watchers Newsletter #96 |
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Hi Everyone!
I just love the picture above titled "Garlic Moon" by food artist Carl Warner, so put it in this column despite it being irrelevant to what I will ramble about here. Its lovely to look at nonetheless...
So many of you are new to my meetings and this newsletter I thought I would explain how this newsletter works, and maybe give all of you a history on how it started.
It began as a way of staying connected to a meeting I lost many years ago in Sebastopol, which was the place I got to goal and lifetime. It was my initiation into the world of being a Weight Watchers leader, as it was my first meeting. I was sad to leave my very first members so gathered up everyone's email addresses and created something I could send them. And of course it went to all my other meeting members too.
Members loved it and began to send me all sorts of things to put in it, and I found not only could I stay connected with people, it was a great tool for promoting my festivals and coaching work, and for getting many of you back into the meeting rooms! So it seemed like a win/win. The rest is history, as they say.
I send the newsletter every other Sunday morning: usually really early, so by the time you are awake and having your morning coffee it is in your inbox and you can peruse it.
I welcome anything you would like to send you think readers would like, as long as it does not involve religion or politics. It also should be in good taste, and can be funny or informational (ideally health-related information). I love getting before and after pictures, (or before and now, if you're not quite there but on the path). Recipes and product suggestions are encouraged and great quotes are also a favorite. Bring it on!!
Because I have over 1100 subscribers often when I send this out a spam filter will get it rather than your inbox. If you find it there put my email address in your contact list and you will correct this. And maybe you have a friend who was getting it, but is not anymore. Their spam filter may be rejecting it, so forward it to them and have them re-join the newsletter.
There is a link to join the newsletter up towards the top left hand side, and at the very bottom, under the newsletter itself, is a link to forward it. Please send it to anyone you think would enjoy it. They do not have to be in my meetings, or even a WW member. I consider this newsletter an exploration of healthy eating, exercise, thoughts and actions.
It is because of all of you that I do this work, and create this newsletter. You are all inspirations to me. So many of you are pushing through all the negative stories and dramas to become healthier day by day. I thank all of you for being the wind beneath my wings!
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MEETING TOPICS:
WEEKS OF
July 31, 2011 & August 7, 2011
JULY 31 - AUGUST 6 2011 SNACK SMART!
What are your favorite snacks? How do you manage snacking? Lets all share our favorite goodies and discuss strategies for snacking.
AUGUST 7- AUGUST 14, 2011
MY POINTS-PLUS PLATE
What if your food plate looked like the USDA MyPlate pictured above? How would that impact your life?
Let's look at an ideal eating day for each of us and how we can create the healthiest scenario possible! |
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RECIPES FOR THIS ISSUE
I went cruising the internet for sites which featured interesting recipes and here are a couple which sounded yummy!
And D'Ann (my wonderful market assistant) and member in Santa Rosa, sent her mango salsa recipe! Delish!
Click for more recipes on my website recipe page.
CLICK HERE FOR WEBSITE RECIPE PAGE
(including favorites like: Oatmeal Pancakes, Crab and Shrimp Cioppino, Italian Stuffed Zucchini, Chocolate Pudding Cake, Butternut Squash Risotto and Black Bean Brownies...)
PARMESAN CHICKEN
DRESSING
- 3 tablespoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
COATING
- 1-1/2 English muffins (about 1-1/4 cups fresh crumbs)
- 3/4 cup grated Parmesan cheese (about 1-1/2 ounces)
- 1/4 teaspoon additional pepper
- 1 tablespoon melted butter
6 boneless, skinless chicken breasts (about 6 ounces each)
Preheat oven to 450F.
Whisk together dressing ingredients in a low, flat dish suitable for dipping chicken breasts.
Process the English muffin halves in food processor until finely ground. Add Parmesan, pepper and butter and pulse two or three times until well blended.
Transfer coating mixture to a second low-flat dish. Dip each breast in the dressing, then the coating, covering completely with each.
Place on a baking sheet and bake for 15 - 20 minutes. Serve hot or cold.
6 servings 6 points plus per serving
MAPLE GLAZED SALMON
1 pound salmon
3/4 cup maple syrup
1/4 cup soy sauce
Cooking spray
Plenty of coarse black pepper
Combine the salmon, maple syrup and soy sauce in a ziplock bag. Marinate in the refrigerator for at least 4 hours (no skimping!) and as long as 48 hours, turning occasionally.
Move an oven rack to the top position and preheat to 500F.
Cover a rimmed baking sheet with foil and spritz with cooking spray. Remove the salmon (discard the remaining marinade) and arrange (skin-side down for filets with skin) on the baking sheet. Thickly and firmly, press the pepper into the top side.
Cook the salmon for about 6 minutes for individual filets or 10 minutes for fat filets or steaks. (The rule of thumb is 10 minutes per inch of thickness.) The salmon is done when the flesh has turned pale pink but remains moist.
4 servings 6 points plus per serving
MANGO SALSA
1 diced mango
1 peeled and diced kiwi
1 medium diced tomato
1/2 small diced red onion
1/4 cup chopped basil leaves
and the juice and finely grated rind of 1/2 lime
Mix all ingredients together and enjoy.
Zero points plus per serving!
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Product Recommendation
TRADER JOES CHAMPAGNE PEAR VINAIGRETTE
Many members have brought this dressing up in the meeting room but until recently I had never tried it. Not only is it delicious it is only a point for 2 T, so nice and low to consider for a marinade.
CERES COMMUNITY PROJECT SAUERKRAUT
Kristi in the Santa Rosa meeting recommended this delicious sauerkraut. I tried the dill and garlic variety, but there is another totally unique sounding flavor: arame and ginger.
Fresh sauerkraut is excellent for digestion, and has healthy enzymes.
For lots of other product ideas go to the Product Page of my website:
http://www.healthythoughtshealthyactions.com/productpage.html
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A WORLD OF DANCE 
This was just resent to me by a dancing friend. I published it once before but it is so goofy and charming I thought I would include it again. Makes you want to get out of your comfy chair and buy a plane ticket to someplace unusual...and then dance... http://youtu.be/zlfKdbWwruY |
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Everybody Knows Joe!
In the Friday morning Petaluma meeting everyone knows Joe Francis. Funny, irreverent, and a great inspiration! 68.6 lbs lost and is in his 5th week of maintenance! Right on Joe!
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THE WEDNESDAY NIGHT MARKET
When I got hired to run the market this year the board told me some weeks would be busy and some would be very slow. Well thus far I have not seen even a hint of a slow week. Maybe because of the County Fair running simultaneously it will be these next couple of week, so it might be great to come out while the crowds are lighter. But even if it is crowded it seems everyone is having a great time, and it is peaceful and fun. So if you have not been yet, I hope to see you there!
HERE IS THE ENTERTAINMENT LINE-UP FOR THE NEXT TWO WEEKS!
August 3
Main Stage:
Graystreet Band
(jazz, blues, bossa)
2nd Stage
Sons of Sirens
(our favorite band: Leah Miller and Jake Richmond...rock and blues)
3rd Stage
Spark & Whisper
(folk harmonies)
August 10
Main Stage:
Juan Boulder / Redwood County Cloggers
(bluegrass alternating with clogging dance performance)
2nd Stage
CAPTAIN JACK SPARERIBS
(brilliant, hilarious juggling, magic, ventriloquist...A MUST SEE!!!!)
3rd Stage
The Crux
(folk, gypsy, bluegrass)
www.srdowntownmarket.com
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17th annual
Bodega Seafood Art & Wine Festival
My other wonderful event,
the Bodega Seafood, Art & Wine Festival,
will be held on August 27 & 28 on the gorgeous Watts Ranch, in the quaint village of Bodega.
Everything is coming together for this festival as well. The food is amazing, and we have 30 wineries and a dozen microbreweries participating in the tasting. The craft is gorgeous! And of course the entertainment is not to be missed!
I am now beginning hiring for the festival, as well as looking for volunteers. If you are interested in either please let me know!
Check the website for more information and hope to see you there!
www.winecountryfestivals.com
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I have this as my screensaver on my computer...wise thoughts from Pat in Sonoma...
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