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My Motivating Post-it Note

January 8, 2018

Here’s the post it that hangs on my bathroom mirror, reminding me of my “why” every day!

Wendalicious At Goal – Episode #002: What Do You Wish Someone Had Told You When You Started?

January 15, 2018

I’m Wendy, and I recently lost 48.5 pounds and reached my goal weight using the Weight Watchers program and I’m currently working my way through maintenance on the road to becoming a lifetime member. I’m sharing my journey with you, to help you on yours.

In this episode, I discuss:

  • How my third week on Weight Watchers Maintenance went
  • Lessons I learned this week
  • What I wish someone had told me when I first started Weight Watchers
  • What a typical day on WW Freestyle looks for me
  • How I plan and track for the week
  • A great snack idea  (see photo and caption below)!

Don’t forget: share your story with me by sending an email to me at I’ll read it on the air!

Were all in it together.

Let’s do this.

Special thanks to my friends Matt and Karl, and their band Pinnacle, for the theme music.

Choc Yogurt Snack

3 SmartPoints chocolatey snack: 1/2 cup nonfat plain yogurt mixed with 2 tsp sugar-free instant pudding mix. Top with 1/3 cup Kashi GoLean Chocolate Crunch cereal.


Two Ingredient Pizza Dough

January 8, 2018

Have you all heard about #TwoIngredientPizzaDough?? It’s the real deal!!

  • 1 cup self-rising flour (plus more for kneading)
  • 1 cup nonfat plain Greek yogurt

Mix together and knead for several minutes until smooth, adding more flour as needed so it’s not sticky (make sure you recalculate points if you use a lot more flour). No need to rest – just use it! Makes 4 servings, 3 SmartPoints per serving (as written).

I made a pizza for dinner using 2 servings of dough (6 SmartPoints, without cheese toppings). Baked at 475° for about 10 minutes. It was fantastic – chewy and crispy in all the right places. The bottom browned perfectly. I didn’t take a picture because I ate it so fast!

I then made 2 bagels with the rest of the dough – 3 SmartPoints each! Brushed with an egg wash and baked at 375 for about 20 minutes. They were actually great! Had a nice bagel-y chew, and they toasted up nicely. No, they weren’t a perfect New York bagel, but I don’t have the Points budget for a NY bagel.  2 Ingredient bagels

I found this all on Connect on the Weight Watchers app (available only to Weight Watchers members). Check out the hashtags  #twoingredientdough or #2ingredientdough or #twoingredientpizzadough for more recipes and ideas. I saw garlic knots, bread sticks, pretzels, even cinnamon rolls! Enjoy.

Wendalicious At Goal – Episode #001: What Keeps Me Motivated

January 8, 2018

The premiere episode of Wendalicious At Goal is here!

I’m Wendy, and I recently lost 48.5 pounds and reached my goal weight using the Weight Watchers program and I’m currently working my way through maintenance on the road to becoming a lifetime member. I’m sharing my journey with you, to help you on yours.

In this episode, I discuss:

  • How my first two weeks on Weight Watchers Maintenance is going
  • My goals, and how they’ve changed over time
  • What motivates me
  • My weight loss journey, and how I got started with Weight Watchers
  • Lessons I learned this week
  • What you can do to get yourself on track for success
  • A great recipe for Two Ingredient Pizza Dough

Don’t forget: share your story with me by sending an email to me at I’ll read it on the air!

Were all in it together.

Let’s do this.

Special thanks to my friends Matt and Karl, and their band Pinnacle, for the theme music.

Wendalicious At Goal – Podcast Trailer

January 1, 2018

Happy New Year!

Welcome to the Wendalicious At Goal podcast.

If you’ve decided that 2018 is going to be the year you finally lose weight, congratulations! You have come to the right place.

I’d like to be your cheerleader, as you embark on your weight loss journey. I recently (on Christmas Eve 2017) reached my weight loss goal using the Weight Watchers program.  I’m still on the journey (it’s a lifestyle after all), and I’m going to be here to share my ups and downs with you – they don’t stop just because I reached goal.

Each week, I will share my progress with you – my weigh-in, my successes, my struggles, my choices…and let you know that you’re not doing this alone. I want to give you motivation, inspiration, celebration. And recipes! That’s my plan for this new adventure. I can’t wait for you to join me.

Get ready for our best year yet.

Please email me your thoughts, your questions, and let me know how you’re doing:

Here’s a sneak preview of the show! First full episode will drop on Monday, January 8.


Special Delivery

December 20, 2016

Last week, Bob and I received a giant box on our porch, containing what *I* consider to be an incredible holiday gift from his CEO – a delivery of farm-fresh local produce. I practically screamed with delight at this box of possibilities. Bob was not as enthused as I, vegetable-eschewer that he is. He was amused, however, at my giddiness over this unexpected bounty. I might have squealed once or twice, maybe.

The produce came from The Chef’s Garden in Huron, OH. Located on Lake Erie, The Chef’s Garden is a 300-acre family farm that practices sustainable farming techniques – including letting a portion of their land go fallow, planting it with cover crops to replenish the soil and naturally repel insects and weeds. I thought that was an interesting – and relatively rare today – technique that allows them to not use pesticides and herbicides. They’re not organic, but I don’t think organic is the end-all, be-all anyway. The Chef’s Garden sells mostly to chefs and restaurants, but mere mortals like myself can place an order (minimums apply).

Anyway, take a look at this colorful spectacle of nutrients:


  • Sweet potatoes, and a purple sweet potato
  • Black radishes – I think! Maybe a turnip? I will have to cut one and taste it to be sure.**
  • Beets – golden and red
  • Fingerling potatoes
  • Kohlrabi (and some other unidentified purple things)
  • Baby purple and gold cauliflower
  • Scallions
  • Turnips
  • Rainbow carrots
  • Greens – baby red leaf lettuce, other mixed lettuce
  • Spinach
  • Chard
  • Cucumbers

Wow! My head is spinning with ideas – how will I ever use all of this produce before it goes bad?

Here’s what I’ve got planned so far:

    • Saffron risotto with chard and roasted vegetables (check – see photo below). I’ll share my recipe in an upcoming post!
    • Mixed greens with roasted beets, feta, oranges, red onion and orange-mustard vinaigrette (check – see photo below)
    • Pickled beets & onion
    • Mashed turnips (side dish for Christmas?)
    • Hot and Sour Soup (to use some of the scallions)
    • Roasted rainbow cauliflower

Other suggestions from my faithful readers?


Saffron risotto with chard and roasted vegetables


Mixed greens with roasted beets, feta, oranges, red onion, and orange-mustard vinaigrette

**Seriously, anyone know what these black things are??


Merry Christmas, Happy Hanukkah, Happy Kwanzaa, Blessed Solstice – whatever you celebrate, I wish you and your family delicious food and the most wonderful and memorable celebrations!



December 2016: Totally Vegetarian

December 18, 2016

[insert text here feigning horror at length of time since last post, vague promises to post more often, new year resolutions, etc.]

A past post of mine popped up recently, and it described me contemplating dipping my toe into the pool of vegetarianism, and my internal struggle with its implications. Well, that was seven years ago, and much has changed since then. About a year and a half ago (I’m fuzzy on the exact time because it wasn’t really an on/off decision, but it was definitely sometime in early 2015), I fully committed myself to vegetarianism. I have not eaten meat since then, except a lone greasy hot dog at Goodyear Ballpark in Arizona during a Cleveland Indians Spring Training game in March 2016. Let’s just say it didn’t go well.

The Positive Results:

  • My cholesterol has dropped a startling 40 points. My doctors are impressed.
  • I have lost 43 pounds (and counting) in the last 24 months – this weight loss is also a consequence of being a loyal Weight Watchers member, but there’s no disputing the results: I look better, I feel better, and I’m finally able to purchase clothes in NORMAL sizes at any store.
  • My husband actually posted on Facebook recently that his wife looked “smoking hot”. A first, my friends. A lifetime first.
  • My healthier food lifestyle has prompted me to make other positive changes, such as taking up running. I KNOW. More on that in an upcoming post.
  • Expanding my recipe repertoire has been fun! I’m trying lots of new recipes (many are vegan – there’s a HUGE vegan community out there), and most of them have been added to the regular rotation. I plan to share these, as well as some of my own creations, on a regular basis.

The Struggles:

  • I still crave cheeseburgers and corned beef sandwiches (which is especially hard living in Cleveland, knowing that nearby are the greatest corned beef sandwiches in the world at Slyman’s. I still have not been there, because I know I could never resist the temptation).
  • Getting Enough Protein, Part I: Weight Watchers revamped their program at the beginning of 2016, and adjusted their point-calculation formula so that high-protein foods are encouraged, and sugars/carbs/saturated fats are…penalized. Not a bad thing overall for health, but it makes it somewhat difficult for vegetarians. For example, beans – otherwise a powerhouse food – don’t fare super well with WW since they have a relatively high carbohydrate content. So, I have to limit my bean intake to conserve SmartPoints, and find other protein sources. Honestly, though – one can only eat so much tofu before one goes mad.
  • Getting Enough Protein, Part II: I am irrationally (?) opposed to incorporating protein shakes and powders into my diet. They just seem so FAKE. Plus, they’re always sweetened with artificial sweeteners (blech) or Stevia (nasty). Does anyone REALLY need that much protein? I don’t think I really want to add them into the regular rotation.
  • Eating too many carbs, especially while snacking. It’s so hard to not eat crackers/chips/popcorn/pretzels/chocolate as snacks. I’m still not emotionally mature enough to regard an apple as snack.
  • Eating out. Vegetarian options on most menus are either a black bean burger or a -yuck- salad. I still don’t like salad. Sometimes I can get an omelette. Yay.
  • I’d like to go vegan, but I’ve realized that I love cheese too much, and that vegan “cheese” is pretty universally horrendous. Shout out to vegan cheesemakers: if you think you can change my mind, I am all ears (and mouth). Come at me – I’m not above accepting samples.
  • People constantly asking me why I’m a vegetarian, asking me where I get protein, or not-so-silently judging my personal (read: does not affect YOU) decision. I don’t ask you why you eat rotting animal carcasses, do I? Or judge you as you eat bacon in front of me? No, I don’t, because it’s none of my business.
  • Trying to find a decent non-dairy creamer for my coffee. I have tried every imaginable milk-free alternative, and none of them have what I am looking for:
    • Unsweetened
    • Creamy
    • Neutral taste
    • Does not contain any goddamned coconut

I will be sticking to whole milk until someone finally creates something that meets these criteria. Again, if you’re a maker of something you think might appeal to me, send me some samples.

  • Having to make two dinners most nights. I am not maligning my husband, believe me, but sometimes it’s tiring to have to make two separate dinners. It’s not his fault – I know he supports my eating choices. In fact, he often tries to make things easier for me by ordering out. Pizza is vegetarian, thank God.
  • I still frequently forget to order myself a vegetarian meal at luncheons and events. I know it’s a giant pain for event planners when people forget to request these things ahead of time, because it happens at every event I plan. I’m sorry, and I’ll try to be better.
  • Also, at events, the vegetarian option is usually garbage – overcooked frozen vegetables dumped on a pile of plain spaghetti, or maybe some lukewarm ravioli with a scant half cup of plain tomato sauce (these are seriously the last two meals I consumed at events). Most banquet facilities are sadly unwelcoming, bordering on disdainful, to those of us who choose not to eat meat. Thankfully, I am in a position (as a person who manages events) to put these places on blast, and get them to serve decent vegetarian food. Money talks, my friends. Money talks.
  • I apparently have disappointed my father again with this. He was at least happy to know that I still consume dairy products, but he’s nonplussed about the daughter of a farmer not eating meat.

Well, as usual, I cram a lot of complaining into these posts. Guess I haven’t really changed since the last time you heard from me. Well, except physically.