To remedy that problem, last night I made Dan's favorite cookie pie with garbonzo beans (using Splenda for half the brown sugar) and portioned half the recipe into muffin tins with each portion being 4 points.
This didn't stop me from eating 3 servings, but it did stop me from eating three servings and saying I only ate two servings. Hehehe.
My other portion control problem? Wine. I have been eyeballing what I think is 4 oz. into a glass, when in reality it has been about 6 oz. My solution was to measure out 4 oz and mark the line with a permanent marker on my glass for the night.
No more eyeballing, but maybe a few weird stares from my guests.
Breakfast was also portion controlled. I used Nutmeg Notebook's recipe for single serving veggie egg cups.
I was afraid they might run over the top, so I divided it into 18 servings. I also didn't have any turkey sausage and used low fat cheddar cheese instead of parm, but they still turned out awesome. Now I have breakfast for the rest of the week!
For lunch I made a kale salad by modifying this recipe. I added 2 tsp of olive oil and lemon juice to 1.5 tbs of low fat parm cheese. Salt. Pepper. Kale. Yum.
|kale salad  + cottage cheese with pineapple |
As always, snacked on some butternut squash while chatting with my mom.
Dan's cousin smoked a lot of corned beef and sliced it really thin for reubens. Add that to some roasted brussel sprouts, potatoes, and onions and you have a perfect pre-St. Patrick's Day feast.
8 oz corned beef (8), veg (1), rye bread (4)
Yesterday I ran 3 easy miles while reading.
A wonderful way to start the week.
Thought for the Day:
Daily points (31) + Activity Points (6) - Eating Points (38) = -1
Weekly Points (49) - Monday (1) = 48