4 pounds!

Last week, when I stepped on the scale at Weight Watchers, I almost shed tears of joy because I lost 6.8 pounds.

Last night: I gained 4 pounds. I was back at my Thursday-night group, and our leader, Karen -- with whom I have been sharing this weight loss journey for far too many years -- looked up and asked me if I was mad at her?

At Karen? Never. She is the reason I have been a member of WW for more months than I would like to admit. Karen keeps me motivated. And besides, the new me could care less. OK, that's a stretch, but I really am not upset.

For the last two weeks, we have been weighing in first thing Saturday mornings because we couldn't make the Thursday night session. I always gain weight during the day. We all do. So that accounts for 2 of those pounds.

The other two pounds: Easter, and Mr. Scordo's ricotta pie. I didn't eat as much of it as I normally would have, but I ate enough. How could I not? It really is an amazing special treat made by one of the sweetest men I've ever known. And Mrs. Scordo cookies, ones their daughter, my buddy Susan, has been sharing with us since our kids were in elementary school. They are a tradition. And of course, there were those M&Ms that were plopped in front of me. Impossible to eat just one. Oh -- and the dueling fruit tarts, and Trader Joe's bonbons. It was a lovely Easter.

It was also my birthday this week, and although this year's "cake" was a selection of berries with Cool Whip, it was still my birthday. We also ate out twice, and although I was "good," it's not the same as eating at home.

Enough excuses. I gained 4 pounds, BUT, and it's a big one, I am OK with this. I almost took a pass at the scale last night, but I decided that was the coward's way out, and I needed to see exactly what happens to my body when I am not being WW perfect. I also wanted to see what it would do for my new-found calmness about my weight loss journey.

I'm terrific. I'm feeling great. And unlike past experiences when this would begin an eating rampage, I ate a great dinner last night, decided not to add a glass of wine to my meal, and fell asleep with a smile on my face.

I have one goal this week: To maintain this attitude. I really am liking myself so much better.

Pick of the Week: Cabbage

I am so happy that cabbage made Everyday Health's list of the 13 most powerful super foods because it truly is one of my favorite vegetables.It's always part of my noontime mix of greens, along with spinach and arugula, adding just the right amount of crisp snap to my salad.

I decided three weeks ago to begin exploring this list of 13 in my weekly Pick of the Week blog, simply because I am trying to eat better. We've already looked at avocados, apples and blueberries. So far, this list is extraordinary.

Everyday Health chose cabbage because of its nutritional value. It is a member of the Brassica genus, and according to the Web site, of all the members of this family, cabbage is the most impressive.These vegetables, which also include broccoli and bok choy, contain compounds called indoles, which have been shown to reduce the risk of cancer. Want more reasons to eat cabbage? It also stimulates the immune system, kills bacteria and viruses, and is a good blood purifier. And if you eat red cabbage, you'll also get a healthy does of anthocyanins -- the same pigment molecules that make blueberries blue -- which is another powerful antioxidant.

For me, cabbage screams comfort and my mom. Her red cabbage and sauerkraut recipes graced our dinner table at least once a week. Stuffed cabbage rolls and sekule goulash. a pork, sour cream and cabbage concoction, were two meals I would beg her to make. It was the food from her childhood, and she made sure it was the food of mine as well.

When I am feeling really lazy, I buy already shredded cabbage, but recently I stopped that nonsense and cut it up myself. It takes mere minutes, and it has a fresher taste and definitely more crunch. I happen to be a big fan of crunch.

Choose: Like just about every other vegetable, pick it up. You're not looking for a lightweight here, but a cabbage that feels heavy for its size. The color should be a nice bright green or red.

Storing: At home, wrap it in plastic wrap or place in a bag and refrigerate up to a week. I've been known to keep some heads a tad longer with no bad results.

Today's recipe is not one from my childhood, because honestly none of them qualify as healthy. Too much butter, bacon grease, sour cream and sugar. So I chose a recipe I make all the time, quite often for guests, and I've never had any complaints yet.

ASIAN COLE SLAW

2 lbs. cabbage, shredded (and yes, you can use already shredded cabbage)

2 carrots, peeled

4 scallions with green tops, cut into 1-inch pieces

1 8-oz. can water chestnuts, drained, rinsed, dried

Dressing:

3 cloves garlic, peeled

1 1-inch piece fresh ginger, peeled

2 Tblsp. light soy sauce

1/3 cup honey

1/4 cup unsweetened rice wine vinegar

1/4 tsp. red pepper flakes

1/4 cup toasted sesame oil

1/4 cup orange juice

• Place already shredded cabbage in bowl, or shred cabbage with thin or medium slicing blade of food processor.
• Shred carrots with thin or medium slicing blade of food processor.
• Add carrots, scallions and water chestnuts to cabbage. For longer storage, cover and place in the refrigerator.
• Dressing: Place garlic and ginger in food processor fitted with metal blade. Mince. Add remaining ingredients; process until blended.
• Toss dressing into into cabbage mixture. Refrigerate at least one hour.
• Dressing can be made a day in advance and stored separately until an hour before serving, when it should be mixed with vegetables. Makes 10 servings.

With age....

....come many things. Aches and pains for sure. But also, some insight, and hopefully a sense of peace and contentment.

The past two months I have thought more about my life than I ever have before. Each time someone remarks that my husband, Jack, dodged a bullet, it reminds me how very lucky we all are that he told our doctor about some on-again/off-again pressure he felt in his chest when he exercised strenuously. If he hadn't, today's post would have a much different tone.

Because today, I want to talk about gratitude, and how truly thankful I am for my wonderful family and friends. As I write this last sentence, I think it sounds so trite, something that's easy enough to say, but really difficult to feel. But the last few weeks, I have started and ended each day thanking God for the people that are in my life, the reasons why I have finally started to feel content and so much calmer.

By now, you are probably asking what gratitude has to do with my blog? It's actually quite simple. I think the reason I have seen success at the scale is that for the first time in forever, I am accepting myself, recognizing that I am not and will never be perfect, and that my faults are what make me who I am. But I have made some pretty extraordinary choices in my life, surrounded myself with the most amazing and interesting people, and lead a life that is rich in relationships and love.

My body and mind are in sync, a major change, but one I am more than thankful has finally happened to me. The trick, like anything else, is not to let life get in the way, and to make the time each day to recognize and focus on the good. The bad will always be there, but I am striving to keep it in the rear-view mirror, like those pounds I am shedding on this weight loss journey that is all mine.

Perseverance

A week ago Saturday I almost went nuts at Weight Watchers. The scale had not budged for a week, and then last Saturday, I weighed .4 of a pound more than the week before.

Two days ago, as I tentatively stepped on the scale, I sent a short prayer skyward begging that I lost a bit. When I found out I had lost 6.8 pounds, I nearly fainted. That has never happened to me in a week. Of course, if I averaged that amount over three weeks, it comes out to 2.2 pounds a week, right on target. It also proved to everyone at Weight Watchers that I really had been tracking my food and exercising daily.

A week ago, I was ready to give up my diet. Today, I am more determined than ever to keep going.

I really do not care if it takes me a year to lose the remaining 34.2 pounds. And when I hit my next plateau -- because I know plateaus are inevitable, I will reread this post to gain strength and encouragement.

Like that little engine that could, I can and will reach my goal this time. Lifetime membership in Weight Watchers is achievable.

I've also decided that for every 10 pounds I lose, I am going to reward myself. I skipped the first 10, but 3.8 pounds more and I'll have shed 20 pounds. And for that, I am scheduling a massage. I can honestly say I am worth spending the money on. Bit by bit, my self respect is resurfacing.

I'm not as hard on myself as I have been. I'm almost at the point that I can say I really like myself. Can't wait for the day when I confidently tell myself I'm A-OK!

Analyze this!

Recently, I've really been analyzing the psychotic nature of my eating habits. How can I be so true to healthy eating for months, and then one day, wake up, and start eating everything in sight?

Tomorrow, I get weighed in, but right now, according to the scale at Weight Watchers, I have gained .4 of a pound the past three weeks. Usually, this would send me into an eating frenzy, the trigger that would make me say to myself, "I cannot lose weight," which, for anyone with eating issues knows is the permission phrase to start those teeth a chomping.

Not this time. My choices were simple: I could persevere and hopefully, eventually, break through my plateau and lose a few pounds, or I could give up, start eating, and gain the 10 pounds I have fought so hard to lose at Weight Watchers the past few months.

I chose to keep eating on track. But why this time? Because I am really, really, really tired of gaining weight, reaching a point of disgust with myself, searching endlessly for the diet du jour, trying that for a few weeks, getting bored with it, gaining weight, and starting all over again. Just writing this last sentence makes my eyes glaze over.

I just cannot do this anymore. I am too old. It bores me.

So my goals for this week are simple.

1. I will continue with Weight Watchers, but continue to count sugar grams, and not exceed 15 grams of sugar each day.

2. Except for one day last week, when I logged around 8,000 steps, I have made my 10,000-steps-a-day goal. If I am short steps at the end of the night, I hope on my mini trampoline and make them up. This is my second goal of the week.

And each day, as many times a day as I can fit in, I will say these words: "I can do this. I will persevere." I know, It's silly. But sometimes, I listen to my inner voice. It can be very wise.

Recipe Exchange

The following recipe is from Ann Blystone, and stars this week's Pick: blueberries. It's called Autumn Salad, but personally, I think it works year-round. It also features Gorgonzola cheese, which means it has to be a winner. The recipe says you can substitute goat cheese -- but I have to admit that goat cheese is one of the few foods I really cannot tolerate. It tastes -- well -- too goaty!

Ann is not sure where the recipe originates, but speculates her mother of a long-ago restaurant meal.

AUTUMN SALAD

4 1/2 oz. baby arugula or baby spinach
1/2 pint (1 cup) fresh blueberries, rinsed and drained, or frozen blueberries, thawed in a single layer on a paper towel for 20 minutes
1/4 cup smoked almonds, coarsely chopped (or slivered toasted almonds if smoked not available)
1 Jonathan, Jonagold or similar apple, cored and cut into 1/2-inch cubes
1/4 cup olive oil
2 Tblsp. Sherry vinegar
Salt and freshly cracked pepper
1/2 cup crumbled Gorgonzola or goat cheese

• Put the arugula, blueberries, almonds and apple cubes in a salad bowl.
• Whisk together the olive oil, vinegar, salt and a few twists from a pepper mill. Pour over salad and toss to blend.
• Sprinkle cheese on top, or serve on the side. Serve immediately.

The following is a recipe from the latest Weight Watchers cookbook, "Slow Cook It," which really is one of the best WW cookbooks on the market. I made the recipe Monday night for our weekly family dinner, and everyone approved. It is the perfect mix of sweet and spicy, and uses low-fat turkey breast, perfect for a weeknight dinner. It goes together in a snap, and cooks all day, ready to eat after a long day of work. I served it with steamed broccoli, brown rice, and a salad dressed with a Sherry/Mustard Vinaigrette. I also made extra sauce, because it really does perk up the rice.

TURKEY WITH CHILI-ORANGE SAUCE

1/2 cup dry white wine or low-sodium chicken broth

1/4 cup frozen orange juice concentrate

4 shallots, sliced

3 Tblsp. low-sodium soy sauce

1 tsp. Asian chili garlic

1 tsp. ancho chili powder

1 skinless, boneless turkey-breast half

2 Tblsp. cold water

1 Tblsp. cornstarch

2 Tblsp. low-sugar orange marmalade

1 tsp. white wine vinegar

• Combine wine, orange juice concentrate, shallots, soy sauce, chili garlic sauce and chili powder in 5- or 6-quart slow cooker. Top with turkey. Cover and cook until turkey is fork-tender, 3-4 hours on high to 6-8 hours on low.
• At end of cooking time, transfer turkey to cutting board; cover with foil and keep warm. Whisk water and cornstarch in small bowl until smooth. Stir cornstarch mixture into slow cooker. Cover and cook on high until mixture simmers and thickens, about 20 minutes. Stir in marmalade and vinegar.
• Cut turkey into 12 slices and serve with sauce.
• Makes 4 servings. Per serving (3 slices turkey with about 1/3 cup sauce): 275 calories; 2g fat; 1g sat fat; no trans fat; 114mg cholesterol; 504mg sodium; 20g carbohydrates; 1g fiber; 42g protein; 42mg calcium. 5 Weight Watchers Points.

Pick of the Week: Blueberries

It's week three of exploring Everyday Health's list of the 13 most powerful super foods. Today, we say good-by to the A's -- avocados and apples -- and turn our attention to one of my favorite fruits, blueberries.

The only thing bad about blueberries is usually the price. They made Everyday Health's list for many reasons:

• Blueberries are anti-aging superstars -- love that! -- loaded with antioxidants, especially anthocyanins, which have been shown to improve brain function and vision. Everyday Health says that studies have shown that eating blueberries slows impairments in motor coordination and memory that accompany aging.
• Blueberries reduce inflammation, which we have learned over the past decade is linked to just about every chronic disease, including Alzheimer's, diabetes, heart disease and cancer.
• Speaking of cancer, there are other studies that have shown that blueberries have much greater anticancer benefits than any other fruit.
• And now for my favorite reason: They taste so good, and one cup is only 1 Weight Watchers Point.

Selecting: Since blueberries are packaged, there is no picking through to find the perfect ones. Blueberries should have a healthy purplish-blue color and be free of mold and soft spots.

Storing: Blueberries will keep as long as two weeks, but it's best to remove them from the packaging they come in, place them in a single layer in a container, and store in the refrigerator. If you keep them in the original packaging, check daily and eat the berries that are getting soft. Any moldy ones, immediately discard. Wash right before using.

Freezing: Wash blueberries and remove any stems. Place on baking sheet in freezer until solid; then pack in plastic containers or freezer bags, leaving about 1/2-inch of headspace.

The following recipe is from the U.S. Highbush Blueberry Council, which the Council got from one of my favorite chefs, Carole Peck, chef/owner of the Good News Cafe in Woodbury, CT, a mainstay in that lovely town for at least two decades. The recipe even gives the formula for blueberry vinegar, which makes a perfect gift anytime of the year. When blueberries are in season, by some extra, make the blueberry vinegar, and you'll have a stash of holiday gifts ready to go!

BLUEBERRY, APRICOT AND SWEET ONION SALAD

1/2 cup sliced sweet red or white onion, rinsed

3/4 tsp. Kosher or sea salt

8 pitted fresh or dried apricot halves

5 Tblsp. extra-virgin olive oil

2 Tblsp. blueberry vinegar, recipe follows

1 cup fresh or frozen blueberries

2 cups packed arugula

• In a bowl, combine onion and salt; let stand at least 2 hours (can be prepped and refrigerated up to 3 days).
• Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand 5 minutes; drain.
• Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about 3 minutes Cool; cut in 1/4-inch slices; set aside.
• To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons blueberry vinegar.
• Rinse salted onion; drain. In a bowl, toss arugula with half the blueberry dressing; arrange on four serving plates.
• In the same bowl, combine the blueberries and onion; toss with the remaining dressing; arrange on serving plates dividing equally. Garnish with apricot strips. Makes 4 servings.

BLUEBERRY VINEGAR

1 cup fresh or frozen blueberries

1/2 cup sugar

2 cups white wine vinegar

• In a blender container, combine blueberries, sugar and vinegar. Blend until pureed; strain. Refrigerate until ready to use. Makes 1 cup.

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