Mile Markers and Monkey Smoothies

I have arrived - last week at Weight Watchers, I made my goal weight! Next step: maintenance. Hmm....

What maintenance means in the WW program is that I get 4 more points per day (yes...) and I have to maintain a weight within two pounds on either side of my goal weight for six weeks.

What I'm going to do here, though, is not part of the WW program, but something that I was thinking about this evening while I was running at the gym and watching "The Biggest Loser." They were taking time to reflect on their time at the ranch and look at how far they've come. So that's what I've decided to do here. Each week for the next six weeks of maintenance, I'm going to look at different Mile Markers along my weight loss journey, different events, decisions, or turning points along the way that have some significance to where I am today with my health. (Why did I choose "Mile Markers?" Check back on Thursday:)

You might be thinking to yourself, "Okay, but where's the recipe for that awesome almond-banana-chocolate protein shake that she drank when she got home from the gym?" Recipes will come, and this isn't morphing into a weight-loss blog or post all of my inner thoughts/dreams/wishes/fears blog. There is a place for those, but this will stay about the food I eat. But the way I approach the food I eat has changed so drastically, not only in the last 33 weeks, but the last year or so as well.

So look for my first Mile Marker later this week. I hope you'll stick with me, and maybe come away with something to buoy your own pursuits as well! What are the Mile Markers on your journey, finished or not?

Oh, okay. Here's the recipe.

Its not a "points-bargain" but it is a good, filling post-workout recovery snack.

Monkey Smoothie

my very own invention!

Ingredients

3/4 cup skim milk

2 bananas, frozen (peel then freeze; won't get goopy)

1/4 cup plain fat free greek yogurt

2 Tablespoons organic or natural chocolate syrup

2 Tablespoons almond butter (I like Justin's Almond Maple Butter)

Directions

Put it all in a food processor and let 'er rip! Let it go for about 1 minute, until all banana pieces are well blended and mixture is frothy and full.

Yield: 3 servings (5 points per serving)

Good & Simple

It used to be that whenever I bought bananas, at least one, usually more, would go brown on our counter. Then into the freezer they'd go until I had enough to make a batch of banana bread. These days, we're going through literally three bunches of bananas a week since they're Henry's favorite food, so we don't get to have brown bananas anymore. So Wednesday, I took matters into my own hands - I put three perfectly yellow bananas into the freezer because I wanted banana bread.

I've tried lots of recipes for banana bread. Some are sweet or exotic (and these were both tasty), but this one is just banana bread - plain and simple. Or good and simple. Or delicious and simple. Because you don't need to mess with the flavor to make it delicious. If you have a good texture and good bananas, that's really all you need.

I'm going to share with you the key to making banana bread, and its something I stumbled upon by necessity. Storing bananas in the freezer (see above) makes them very mushy inside. All you have to do is let them thaw at room temp for about 30 minutes (or if you're like me and don't have the patience, thaw them in the microwave), cut off one end of the banana in its peel, and squeeze the banana into the bowl like you'd squeeze frosting out of a bag.  This isn't a pretty sight - Steve was at first grossed out and then fascinated by this. But you hardly have to mash the banana after that, and I like the texture it gives the bread. So there you have it. Freezer bananas are the way to go.

Note: In order to make sure I was spelling "bananas" correctly, I sang the one line from "Hollaback Girl" in my head a number of times while writing this post (B-A-N-A-N-A-S!) But it was the one from "The Office" when Kelly sang it. Not the Gwen Stefani one. Too much language. :)

Banana Bread
From Lois Smits

Ingredients
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup sugar
2 eggs
1 1/4 cup mashed banana (about 3)
1/2 cup chopped nuts (optional)

Directions
Preheat oven to 350. Grease and flour a 9x5x3 inch bread pan.

Sift flour, soda, powder, and salt together and set aside.

Cream together butter and sugar, then add eggs until well-combined. Add flour mixture and bananas alternating between the two. Beat well after each addition. Fold in nuts if using. Pour into the prepared pan and let sit for 15 minutes.

Bake 45-60 minutes or until toothpick comes out clean (it will look golden brown before it is actually done - test it to be sure).

Makes 1 loaf. Will last maybe 2 days, not because it goes bad, it just won't last.