Weigh-In 238.2 lb

Weight:  238.2 lb
Week:  -1.2 lb
Total: -36.8 lb

This last weekend was amazing.  Hubs and I spent Friday, Saturday, and Sunday learning all about what the "heart" is when mentioned in the Scriptures and how to safeguard it.

We spent time with family and friends and loved every second of it. We didn't want it to end.  There were about 4000 people there each day.


Everyone who comes is encouraged to bring a lunch so that we can all eat at our seats and enjoy eachother's company.  This presents a problem.  Healthy yummy food on the go?  Yikes.

Both Hubs and I were burnt out on plain old salad.  At the last minute I threw something together and was pretty impressed with the result.

Veggie Lover's Pasta Salad (7 servings)

1 box Barilla Whole Wheat Pasta 
1 can Artichoke Hearts, rinsed, drained, and quartered
1 can Black Olives, rinsed and drained
1 can Chickpeas, rinsed and drained
2 cups Grape Tomatoes, halved
1 English Cucumber, chopped
1 bunch Italian Parsley, chopped
Zest and Juice of 1 Lemon
1 cup Ken's Light Northern Italian Dressing 
1/2 cup Feta Cheese

Boil the pasta according to directions on box.  Drain and mix with all the other ingredients.  Let sit at least 2 hours before serving.  I put each serving over a bed of baby spinach.  YUMS!

Here's another fast and easy recipe for ya!


Avocado Portabella Sandwiches (1 serving)

1 Portabella Mushroom Cap
1 t Olive Oil
1 t Mrs Dash Seasoning (or any yummy steak seasoning)
1/4 Avocado, sliced
1 T Plain Greek Yogurt
1 Mini Whole Wheat Pita

Rub the mushroom with olive oil and seasoning, grill or pan fry until tender.  Toast the pita and spread 1 T yogurt on each side.  Place the avocado on the pita and top with the mushroom cap.

Yum.  I had a steamed artichoke on the side...mmm...mmm good!!!

I rummaged around looking for more fun healthy clean lunches. I found a few and would LOVE any suggestions!!