As I mentioned earlier, I’ve been on a Weight Watchers kick recently, in an effort to lose the 5 pounds I’ve gained since marrying the love of my life (who also happens to have the metabolism of a body builder and can eat whatever he wants without gaining an ounce) along with an additional 5 just because. I had a rocky July, with 2 weddings, a vacation, a few beer festivals, sporting events, and moving into our new house, but somehow (seriously, how?) I still lost weight and am now only 1.5 pounds away from my goal.
I’ve always loved to cook, but have never been a big recipe follower. My style of cooking is much more haphazard than that, and I prefer to simply throw stuff in a pan and see what happens. With Weight Watchers, though, I’ve been forced to measure and weigh everything in order to track what I’m actually consuming. These recipes are not only healthy, they’re easy to follow and made out of (mostly) pantry staples and items I usually have around, which makes meal prep so much easier.
Coconut Lime Cauliflower Rice from Iowa Girl Eats (she serves it with Sweet Chili Coconut Lime Grilled Chicken, which I have made for hubby and is also delicious). I omit the coconut oil and mist the pan with olive oil instead (I have this mister and love it) in order to cut down on the calories/points. No, it’s not actually rice, and if you don’t like cauliflower, this probably isn’t the recipe for you. I love cauliflower, though, and cauli-rice is a diet-saver, giving me a “base” for sauce and toppings without using tons of points. With 3 Tbsp of light coconut milk, 1 serving is worth 1 point (the recipe makes 4 servings total).
Egg Drop Soup from Paleo Takeout by Russ Crandall (recipe via Veggie Staples). Adam and I don’t follow the Paleo diet, but I’ve been reading Russ’s blog for a while now, and I was lucky enough to be selected to taste-test and provide feedback on a few recipes earlier this year when he was developing the cookbook. Every recipe of his that I’ve tried has been delicious, and his egg-drop soup was no exception. One serving of egg drop soup is 2 points; I bulk it up with 3 oz of tofu (2 points) to make a full meal.
Mango with Turmeric Smoothie from the Food Network. I have a small container of turmeric in my spice pantry from an Indian recipe I cooked last month, and I’ve been trying to figure out additional ways to use it up, since I hate having spices waste away, unused and unloved. I’m not sure I quite buy into all the hype over turmeric’s miraculous healing powers, but adding a pinch to my morning smoothie gives it a delightfully sunny color and doesn’t impart any sort of savory taste. I tweak the FN recipe based on what I have on hand at the time – usually omitting the OJ and using almond milk rather than coconut water.
Vegan Pesto (as part of the recipe for Vegan Pesto Parmesan Breadsticks) from Minimalist Baker. Holy bejezus this stuff is good. Good, as in – I hesitate to include it on this healthy recipes roundup because I tend to eat it by the spoonful and before you know it, I’ve consumed an entire meal’s worth of points in pesto. I’m going to admit, I love regular pesto so much that I didn’t have high hopes for the vegan variety, but now that I’ve made this recipe, I don’t think I’ll ever go back. Vegan pesto is cheaper, better for you, and every bit as good (if not better) than the original. To reduce the calorie/point count, I halve the olive oil and walnuts (because I’m too cheap for pine nuts). With those adjustments, 1 Tbsp comes out to about 1 point and goes a long way.
Black Bean Patties from Annie’s Eats. Whenever I turn to Annie’s blog for inspiration, I am never disappointed. I only made 1/2 the recipe, because I only had 1 red pepper and 1.5 cups of beans, and they were delicious! 1/2 the recipe made 8 patties and 1 patty equals 1 point. 2 patties was the perfect serving size for a healthy, but filling lunch. I found they cooked better from frozen, which is perfect because I can never have too many quick and easy things to pull out of the freezer when I don’t feel like cooking.
Healthy Loaded Sweet Potatoes from Love and Lemons. Traditional baked potatoes are one of my comfort foods and were on my short list of go-to cheap, filling meals in college. These days, I swap out the white potato for a sweet potato, and omit the butter, cheese, and sour cream in favor of filling proteins and deliciously spiced veggies. I love baked potatoes because they are a “clean out the fridge” meal that can be stuffed with almost anything, and this combination of black beans, spices, and lime juice is hard to beat.