unconscious calories.....aka~ B.L.T.s

Bites Licks Tastes....unconscious calories...all the same. Are you paying attention to everything you put into your mouth? I know I still catch myself wanting to lick the spoon...hell the peanut butter knife, as dangerous as that sounds.....I used to "test" all my food...now I just chance it.....hope it tastes good cause Mama isn't tryin it anymore! :) Some people think all veg's are free foods....most are very low in caloric intake , but there are still calories, & enough of them yes, does count. Do you count your coffee latte' thingies....hot cocoa.....creamer.....parmesan cheese..:) just to name a few.

During unconscious eating, your mind is typically blank and you don't know for sure how many minutes went by, never mind how many calories were consumed. Your ability to make conscious decisions about what or how much you eat is clouded and you become "numb" to fullness cues." Your mind must never be put on "auto pilot" during eating. Know what you are doing at all times. Never clean your child's plate, or "clean up" after supper. These are what got you in trouble! Break this vicious habit!....NOW

Bottom line SELF AWARENESS. Never mind what you were taught as a child. Clean your plate...starving children in some other country.(I'm not mean just want to be healthy)

"The more we're aware of our thoughts, feelings and actions during the day, the more in control of unconscious forces we'll be"

My best advise.......JOURNAL...HONESTLY!!!!










Weight Watchers Cuban Sandwich
Makes 8 servings

Ingredients
4 (3-ounce) hoagie rolls, cut in half lengthwise
8 slices of smoked turkey
8 (3/4-ounce) slices low-fat Swiss cheese
8 sandwich-length pickle slices
cooking spray

For the garlic Dijon butter
1 whole head garlic
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 1/2 teaspoons butter, softened

Preparation
1. Preheat the oven to 350° F.
2. To prepare the butter: remove the white papery skin from garlic head (do not peel or separate the cloves); drizzle with oil.
3. Wrap the garlic head in foil. Bake at 350° F for about 1 hour; let cool for 10 minutes.
4. Separate the garlic cloves; squeeze to extract the garlic pulp. Discard the skins.
5. In a small bowl, combine the garlic pulp, butter and Dijon mustard; set aside.
6. To prepare the sandwiches: scoop out the inside of the roll halves, leaving a 1/2-inch shell.
7. Spread about 2 teaspoons garlic butter over the cut sides of the top and bottom halves of each roll.
8. Arrange the turkey, pickles and cheese evenly on the bottom halves of the rolls; top with the top halves.
9. Heat a nonstick grill pan over medium-high heat. Coat the pan with cooking spray.
10. Add 2 sandwiches to the pan. Place a cast-iron or heavy skillet on top of the sandwiches, pressing gently to flatten.
11. Grill for about 4 minutes on each side (or until the cheese melts and the bread is toasted).
12. Repeat the procedure with the remaining 2 sandwiches.
13. Cut the sandwiches in half diagonally, and serve immediately.

One serving is 1/2 sandwich.
WW POINTS per serving: 4
Nutritional information per serving: 187 calories, 10.5g fat, 0.7g fiber