Can you guys believe that its 4th of July weekend already? This summer is going by so fast. I didn’t post my WI yesterday because I was disappointed in myself. Check it out:
But I sat and thought about my last week, and there are some things that need improvement.
- I never count points on the weekend. I think this is a big mistake, because I think subconsiously I eat a bit more knowing I am not counting points.
- I don’t drink enough water on the weekends. It’s easy to get the water in at work, but I need to keep it up over the weekends.
- Not enough exercise. I only exercized 2 hours and 15 minutes last week. I need to do something on the weekends too – its silly when I have all the time to even just take a walk. I read somewhere that you need to exercise a minimum of 280 minutes a week to lose weight.
- Too much wine. It’s easy for me to get in the habit of having my wine while making dinner, then sitting outside and having a couple more glasses. It’s empty calories I just don’t need.
So today is a new day, and I am going to regroup and move on. So tell me, how are all of you doing? Need a pep talk – or did you run a race we need to know about?
I’ll leave you with my Blue Moon baked bean recipe. It started from the Bitten Word, but you know I left out the onions and I added 1/2 cup of K.C. Masterpiece bbq sauce at the end – after I baked it for a couple hours, it needed more of a kick. These were a hit on Friday at my office lunch!
Beer Baked Beans
Prep Time: 15 minutes | Total Time: 2 hours, 30 minutes plus soaking
6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
I love Blue Moon beer – but I think its like 5 points a bottle! 😦
I plan on making these for our bbq tomorrow. There are so many layers of flavors – you can definitely taste the rosemary, a hint of sweet from the honey, and then the kick from the apple cider vinegar at the end. It comes in at 4 points per half cup.
I probably won’t post again until Tuesday – hope everyone has a safe and fun 4th of July! Hugs! 😀