Signing up for Weight Watchers

As 2020 came to a close, I started evaluating what had been working for me and what hadn’t, and one of the things that kept coming up was my diet and exercise. I had been tracking my food and exercise with a variety of apps for years, always starting strong, but then losing momentum and motivation after a while. So, I started asking around about what had been working for other people I knew, and one thing kept coming up – Weight Watchers.

Even at my recent annual check-up with my primary care doctor, she mentioned looking into Weight Watchers. At first, I was a bit skeptical, but then she mentioned that she had done it in the past and it had worked for her. Knowing that my own PCP had tried it and seen results was an added bonus. I am not a doctor and recommend that you talk to your doctor before starting any new diet or exercise program.
We talked to friends who had used the program over the years and they continued to rave about it even if they weren’t currently in the program.

So, with all this in mind, on December 31, Eric and I both signed up to give Weight Watchers a try. Over the next few months, I will be sharing my thoughts on the program, what is working, and of course, our meal plan. I am also hoping that by documenting and sharing about it here, I will continue to stay motivated!

Feel free to share your thoughts and experiences in the comments below. Here’s to jump-starting 2021!

Weight Watchers Week 3 Meal Plan

So this week, we faced a bit of a set back. We had a cheat night and ordered pizza. While I had hoped we would push through and not give in to the delicousness that is pizza, we did. And that’s okay. I am reminding myself that its about making progress- not being perfect. We have to leave room for the missteps in life and accept them.

So, since I’m posting this in the middle of our week, here’s what we’ve eaten so far and what we have planned for the next few days!

Friday – Leftovers – Peanut Stew with Spinach and Chickpeas

Saturday – Lentil, Sweet Potato and Cauliflower Bowl with Tahini Dressing

Sunday – We ordered Pizza

Monday – Roasted Vegetable and Four-Bean Chili

Tuesday – Mexican black bean, zucchini, and corn bowl with cumin-lime drizzle

Wednesday – Vegetable-chickpea Curry over Baked Potatoes

Thursday – One Pot Curry Noodles

BONUS RECIPE (since we ate Pizza) – Tofu-Veggie Kebabs with Peanut Sriracha Sauce

Here’s to not letting our pizza night derail us!

Weight Watchers Week 2 Meal Plan

After enjoying all the dinners we had in our first week I thought for sure we would find a dud in week two, but that was not the case.

Our breakfast and lunches were pretty much the same this week, minor tweaks to some of the snacks we had – snuck in a few pieces of cheese 🙂

Here’s a list of what we made for dinner in our second week.

Friday – Frozen Dinner Stir-fry
We were feeling pretty lazy, so decided to see what we had on hand that would be quick and easy. In this case we made some brown rice and topped it with a bag of frozen stir fry vegetables and Gardein Sweet and Sour Porkless bites.

Saturday – Leftover Thai Takeout
We got together with Eric’s family earlier in the day and did Thai takeout. I had leftovers from lunch which made for the perfect dinner. Before we got together that day, I did some research to see if there were any Weight Watchers recommendations. I found that Tofu Tom Yum Soup and Red Curry with Tofu seemed to be the lowest points. Planning ahead made sure that I stayed on target and didn’t dread making a choice.

Sunday – Cauliflower Gnocchi with Peppers and Spinach
This was another quick dinner. Thought it is a little higher in points, it definitely hit the spot!

Monday – Roasted Vegetable and Tofu Napoleon

Tuesday – Veggie Brown Rice Bowls

Wednesday – Peanut Stew with Sweet Potatoes and Spinach

Thursday – Saucy Chickpeas with Kale

Another week of delicious dinners. Going strong in week two!

Weight Watchers Week 1 Meal Plan

In our house, about 99% of the meals we make are vegetarian. I’d say that we’ve been eating mostly vegetarian for about a year now. There are many reasons that we started eating this way and it may not always be the case, but right now it is what is working for us.

Since I haven’t seen as many Vegetarian focused Weight Watchers menus, I thought I would share what we have been eating.

For breakfast we typically make some variation of an egg scramble – eggs with lots of veggies such as spinach, sweet potatoes, and peppers. All of these are zero point foods for us – we are part of the purple plan. Another great breakfast option is Fage 0% Greek Yogurt with fresh berries. This was something that we had been eating before signing up for Weight Watchers – though we were typically adding granola to it – which we no longer do. That’s one of the great things about Weight Watchers is that not much has changed for us in terms the foods that we are eating – we are just staring to see them differently.

For lunches, I typically have a protein shake or a quinoa salad, depending on the day. Eric has been making tofu and vegetables, finishing up the Beyond Burgers and Sausages that we had in the fridge (which have a more points that we’d like- but aren’t terrible – especially since he has more points that I do).

Here’s a list of what we made for dinner this week. Our weight watchers week runs Friday to Thursday, with our check-ins on Friday mornings.

Friday – Weight Watchers Vegetarian Chili

Saturday – Chickpea and Spinach Stew

Sunday – Sheet Pan Fajitas with (or without) Avocado Lime Crema

Monday – Tofu Stir-fry with Peanut Sauce

Tuesday – Moroccan Spiced Portobello Burgers with Cucumber Raita

Wednesday – Poblano and Onion-Stuffed Baked Potatoes

Thursday – Brown Rice Veggie Bowls with Ginger-lime Dressing

We enjoyed every single one of these dinners! Full disclosure – we didn’t have many leftovers as we gobbled it all up!

Why This?

I don’t know about you, but lately everything has been feeling so uncertain. I started the year off with grand visions and hopes for what 2020 had in store, only to be quickly reminded that despite my best hopes and wishes, things don’t always go as planned. This is incredibly hard for me to accept as I am someone who is known for always having a plan and prepared for just about anything, perhaps thats the girl scout in me.

In fact, I usually have more than just a plan – I have a plan, a back up plan, and a just in case option as well for just about every scenario. While I’ve been praised for handling unexpected situations in a calm and collected manner, it always comes from having envisioned the worst and hoped for the best.

However, this often leaves me struggling to handle the unknown, those moments when we find ourselves in limbo and are waiting for the next step, the next shoe to drop and that is not a place I am comfortable in.  I like to know all the options and what is happening next, but this isn’t how life works.  

All this is to say, that it’s my hope to share how I am finding my way through these unknown, unplannable moments – navigating my way through and sharing the tools I find helpful to make it a little more navigable.

I’ll be sharing things like how I structure my week, ways I stay organized, tips on meal planning, recipes and more.

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Recipes for the Week October 26- November 1

While I originally though to share recipes with the hopes that we would be sticking to our menu plan. But the thing about life is no matter how often you have a plan, things rarely go along with it, so once again, here is what we planned to eat and what we actually ate.

Monday: Smoky Tofu Chili (recipe here)

Tuesday: Coconut Curry Veggie Meatballs (recipe here) *

*we use frozen plant-based meatballs*

Wednesday: Portobello Mushrooms Stuffed with Barley Risotto (recipe here)

Thursday: Kimchi Fried Rice (recipe here)

Friday: Tandoori Spiced Chickpea Bowl (recipes here)

Saturday: Leftovers – I typically try to factor in at least one blank space knowing that every schedule needs some flexibility and/or we will have leftovers that need to be eaten.

Sunday: Brussels Sprouts Tacos (recipe here)

We mostly stuck to the plan this week, with a few variations and a little shuffling.

Monday: Veggie Style Lettuce Wraps (recipe here)

Tuesday: Leftovers from last week (Finished off the chickpea pot pie from last week)

Wednesday: Coconut Curry Veggie Meatballs over Rice

Thursday: We tweaked the original recipe – skipped the barely and rather than stuffing the mushrooms we sliced them up and made more of a generic mushroom risotto

Friday: Kimchi Fried Rice

Saturday: Smoky Tofu Chili

Sunday: Focaccia Pizza (we loved the recipe we used last week and just changed the toppings for this week’s pizza)

Recipes for the week October 19-25

I had initially planned to start by sharing our recipes for at the end of October but surprise surprise, life had other plans. So, I thought I’d share what I had planned and then follow up with what actually happened.

Monday: Foccacia Pizza (recipe here)

Tuesday: Thai Style Veggie Wraps (recipe here)

Wednesday: Slow Cooker Mapo Tofu (recipe here)

Thursday: Tortellini Soup with Italian “Sausage” (recipe here)

Friday: Curry Chickpea Pot Pie with Sweet Potato Crust (recipe here)

Saturday: Game Day Snacks (recipe here)

Sunday: Tofu Miso Stew (recipe here)

Here’s what we actually ate –

Monday: Focaccia Pizza – we made it and it was so incredibly delicious

Tuesday: Thai Style Veggie Wraps – altered the recipe a bit, used low carb wraps instead of lettuce

Wednesday: Tortelini and Italian Hot “Sausage”

Rather than making a soup we ended up making a homemade tomato sauce, sautéed the sausage and served it up with some cheesy tortellini

Thursday: Leftovers

Friday: Pesto Quinoa Bowl with Roast Veggies (recipe here)

We did a lazy version of this recipe with store bought pesto, used whatever veggies we had on hand and skipped the labneh and just used greek yogurt


It was a crummy day for us so we ate our feelings with Domino’s pizza

Sunday: Coconut Curry Pot Pie with Sweet Potato Crust