For the Record

Keeping myself honest on this health challenge:

I haven't lost a single pound.

I haven't had sugar (except for a little sprinkled on the strawberries and bananas for dessert last night).

I took my kids to McDonald's for lunch after the library on Thursday. I may have had a few french fries (by a few I mean 10).

I exercised every day Thursday-Saturday.

I wouldn't consider myself a more purposeful eater yet. I'm trying.

I have planned menus and tried more adventurous cooking. Here are two I tried this weekend.

Zucchini/Mint Salad

3 1/2 oz. green beans, cut into thirds

2 small zucchini, cut into sticks

1 red bell pepper, seeded and cut into strips

2 celery stalks, sliced

1 bunch of watercress

Dressing:

1 c of Oikos plain Greek yogurt

2 T. chopped fresh mint

1 garlic clove, salt and crushed pepper

Cook the green beans and zucchini in a pan with lightly salted water 7-8 minutes. Drain, rinse under cold water, and drain again. Let cool.

Mix the bell pepper strips, celery and watercress with the zucchini and green beans in a large bowl.

To make dressing, combine the yogurt, mint and garlic in a small bowl, season with salt and pepper. Mix with salad and serve immediately.

I made this salad because we had fresh zucchini and beans in our garden (yes, that picture above is from our garden.  One of the many reasons I love my husband!). My twists: My family didn't like the "spicy" watercress, so next time I'll use spinach and romaine. I accidentally bought blueberry/honey yogurt instead of plain, so I left out the garlic and mint. If I'd had any, I would have added a few blueberries. That yogurt was good on it.

This next recipe I got from Real Simple this month. Normally I think their recipes aren't simple or for real people, but this one I thought I could do:

Basil Spaghetti With Cheesy Broiled Tomatoes

12 ounces spaghetti

3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices

3 tablespoons olive oil, plus more for the baking sheet

kosher salt and black pepper

8 ounces fresh mozzarella, grated

1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving

2 cloves garlic, chopped

1/4 to 1/2 teaspoon crushed red pepper

3/4 cup torn fresh basil leaves, plus more for serving

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes,* additional basil, and shaved Parmesan.

Our twist:
I chose this because we have ripe tomatoes and basil in the garden, and Brad's favorite is fresh mozz with tomatoes and basil. Next time, I would try a different pasta--the spaghetti was . . . eh. I also added fresh quartered cherry tomatoes from the garden here* and I would add even more next time.

My family's only complaint: Served with brussels sprouts. Not anyone's favorite. But what doesn't kill you makes you stronger, right?

Leave a comment if you've hopped on this bandwagon.  Let us know how you're doing!

And if you live near me, I'm starting to teach water aerobics again.  It's been a few years, but I can't wait!  Tuesday and Thursday mornings, 6:30 am, in my pool.  Just come on in through the gate.  Bring a noodle and a towel and be prepared to work!  It's harder than it looks.