September 26, 2011


I’m not going to be around the bush. In fact, if you follow my blog and know that I started Weight Watchers online a week ago, you might even guess what the number in the title of my post means, but just in case you haven’t….

…I lost 4.8 pounds my first week on Weight Watchers!!!!! (insert happy dance here).

Smile I can’t tell you how excited I was, especially considering that the night before my IMG_3309weigh-in I had fondue (both cheese AND chocolate) at my friend’s house. I had “saved up” all my extra weekly points for the occasion, and brought apples and pears as my contribution. Thankfully, her dipping options were all pretty healthy: lots of veggies (asparagus, broccoli and cauliflower), meatless chicken pieces and veggie/cheese tortellini (amazing)! And for dessert, just the fruit I brought plus banana. A fun night out that did not in any way derail my efforts (see, I told you I wouldn’t be staying home and eating celery).

And in addition to the fondue, I also lost weight after going to a Pampered Chef party (wait until you see the cool new toy I bought) and a birthday party – so it is possible to have a social life and still lose!

I was quite proud, and a little surprised at my significant weight loss the first week. I wasn’t sure how my body would react, since, although I had been doing a bit too much tasting/splurging, it’s not like I was on a dramatically unhealthy diet. And I was already exercising, so my level of activity didn’t change at all. So I tried to keep my hopes down, but I was over the moon when that number came up on the scale Saturday morning!

I know that my weight loss will slow down, but still, I’ve now lost over 1/3 of what I want to! Smile For next week, I’m not expecting anything big. I would even be ok with maintaining. I learned to expect that when I did WW before. That was sort of my pattern – a bigger loss one week, then nothing, or a very slight loss (sometimes even a gain) the week after. So if I get myself set up to expect that the week ahead, it will be a bonus if I do lose anything. And the first week is always the easiest – I’m still in the honeymoon period. Plus, I’ve got a huge post-race lunch (my 25 k is on Saturday – eep!Disappointed smile), a gourmet harvest dinner, and 2 Thanksgiving dinners (for you Americans reading, Canadian Thanksgiving is the weekend of October 7) in my near future – so I can’t get too comfortable! I’m not taking anything for granted.

IMG_3317Speaking of comfortable, are you finding yourself craving fall comfort foods these days? Even though the weather has been unseasonably warm (not that I’m complaining, but once I’m back in school, I’m ready for the cool), I’ve been craving fall flavours, and especially since I’ve been sick all weekend with a COLD Sad smile Sad smile Sad smile, soup was at the top of my list.

I made a very simple, but absolutely delicious soup on Saturday night that was packed with fall flavour. Whether or not you’re under the weather, it’s absolutely autumnal and amazingly awesome (how’s that for alliteration?Winking smile). Try it for yourself and see!

Pumpkin Pear Soup – serves 2

Prep time: 10 minutes

Cook time: 30 minutes

  • 1/2 small pie pumpkin, peeled, seeded and chopped
  • 1 pear, chopped
  • 1 small to medium onion, chopped
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • water to cover
  • fall spices of your choice (I used cinnamon, ginger, allspice, and nutmeg)

Heat the oil in a medium saucepan over medium high heat. Add the pumpkin, pear, and onion; cook for a few minutes, stirring often, until vegetables are starting to become tender.

Add enough water to just cover the vegetables, salt, pepper and spices. Bring to a boil, reduce heat to medium low and simmer until vegetables and tender, about 20 minutes.

Using an immersion blender, puree the soup (or pour into a blender if you don’t have an immersion blender). Taste to see if you need to add any more salt, pepper or spices.


Getting into the pumpkin is the hardest part of this recipe – after that, it’s all easy, I swear! IMG_3315



This is what the vegetables/fruit look like when they’re nice and tender and ready to blend.



To go with the soup, I made a braised cabbage dish – sauté chopped cabbage and onion in a teaspoon of oil, add water, cider vinegar, Dijon mustard, caraway seeds, salt and pepper then simmer until tender. Then my mom and each made our own pizzas. Our crust was the usual. I topped mine with a quick homemade tomato sauce (plum tomatoes, tomato puree, basil and garlic salt in the microwave), 1 1/2 chopped turkey pepperettes (never liked pepperoni pizza as a child, so I’m getting onto it later in life – go figure), mushrooms, onion, pepper and 1/3 cup shredded light cheese.

So for this fall pizza night, the total PPV was 7 (0 for the veggies and the soup, 1 for the oil I used to cook them with, 2 for the crust, 2 for the pepperettes, 2 for the cheese, 0 for all the veggies). The soup totally did the trick of being totally fall-ish and comforting to the cold – and the pizza didn’t hurt either! Winking smile

Hopefully, by the time you are reading this, I will be on the mend!

Okay, I shared my good news, so spill! What is something amazing that has happened to you lately?


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