Sunday, May 10, 2009


Yes, I have been a slacker for the past few weeks
. I had a birthday and really partied it up for a bit
I hope y'all are well and speaking more kindly to yourselves, per last weeks meeting. The one thing about us humans, is that we believe what we hear, whether we say it or someone else does. It is really important that the kinds of things we say to ourselves are just as kind as the things we say to others. We'd never tell a friend that they will never get to their goal weight, so why would we say it to ourselves? It does take some time and practice to learn Positive Self Talk, but it is worth the effort because, "whether you think you can or can't, you're right!!!" -Henry Ford. If it has been a while since you have seen the Disney movie "Polly Anna," now is time to check it out. We all need some practice playing the Glad Game :)
On a NEW and exciting note, this week we are going to spend some time discussing how our metabolism works and what we can do to make it work the very best for us. No matter what you may think or feel, there is always something we can do to get a bit more out of our very own metabolism. Don't miss this weeks meeting to see what you can do to get the most out of yours!
I have had avocados on the brain, so here are two yummy looking recipes :) Also, my new favorite way to eat them comes from one of my running buddies. Take equal parts diced avocado and finely diced celery, some lime juice, finely chopped cilantro and salt to taste. The points will vary depending on how much avocado you use. I have been making this will 1 small avocado for a POINTS value of 4. It makes a super yummy lunch :)

Corn, Tomato and Avocado Salad

Image of  Corn, Tomato & Avocado Salad

POINTS® Value: 5
Servings: 4


2 spray(s) cooking spray

2 medium corn on the cob, kernels removed with a knife (about 1 cup)

2 tbsp olive oil

2 tbsp water

2 tbsp fresh lime juice

1/4 tsp ground cumin

1/4 tsp table salt

1/4 tsp black pepper, freshly ground

1/3 cup(s) cilantro, fresh, chopped

1 head(s) Boston lettuce

2 medium tomato(es), ripe, cut into 8 wedges each

1 medium avocado, Hass, cut into 16 slices

1/2 cup(s) onion(s), sweet variety, thinly sliced


  • Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add corn and cook over high heat until crisp-tender and golden in spots, stirring occasionally, about 2 minutes; remove from heat.

  • To make dressing, in a small bowl, whisk together oil, water, lime juice, cumin, salt and pepper until blended; stir in cilantro.

  • Divide lettuce leaves among 4 plates. Top each with 4 tomato wedges, 4 avocado slices, 1/4 of onion and 1/4 cup of corn; drizzle each salad with 2 tablespoons of dressing. Yields 1 salad per serving.


  • This salad features pan-roasted fresh corn but to save time, feel free to substitute canned corn and omit the cooking. Or you can grill the corn while barbecuing another time.

    A nice garnish would be a sprinkling of toasted pumpkin seeds and a few crumbled baked tortilla chips (could affect POINTS values).

Avocado-Seafood Spring Rolls

POINTS® Value: 2
Servings: 8


1 tbsp rice vinegar

1 tsp lime zest

1/2 tsp sugar

1 cup(s) cooked brown rice, chilled

1 item(s) avocado, cut into chunks

3 tbsp fat-free mayonnaise

2 tsp fresh lime juice

1/4 tsp cayenne pepper

1/4 tsp table salt

8 piece(s) lettuce, large romaine leaves, split in half lengthwise and center ribs removed

1 small yellow pepper(s), cut into very thin strips

6 oz lump crab meat

1 1/2 cup(s) cilantro, about 16 fresh leaves


  • Stir vinegar, lime zest and sugar into chilled rice.

  • Place avocado, mayonnaise, lime juice, cayenne pepper and salt in a food processor; blend until smooth.

  • Spread equal amounts of avocado mixture onto lettuce leaves; spoon about 1 tablespoon rice mixture over each leaf and spread it to 1 inch from end. Place 3 or 4 pepper strips down center of each leaf; roll up and secure with a toothpick. Top each with 1 small piece of crab meat and a cilantro leaf. Refrigerate at least 2 hours before serving. Yields 2 spring rolls per serving.

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