On December 10, 2017, Joe & I laid on our couch (stuffed after lunch) and registered for Weight Watchers — we really couldn’t even wait another few weeks to claim it as a New Year's resolution. (Yes, before the holidays because we are crazy & were desperate to not feel so gluttonous.) But it hadn’t always been so rough. We got married September 30th and felt great in our own skin. Then the honeymoon stretched us a bit — can you say all-inclusive? We ate our way through Jamaica, never turning down nachos by the pool or another drink. But we can’t just blame Jamaica; we came home and ate happily with the same mentality for a couple months until we couldn’t anymore. Our bodies were hurting & we knew why.
This isn’t my first rodeo with Weight Watchers — it’s an amazing program, but it has changed quite a bit since I did it in college. Weight Watchers is all about assigning point values to all foods. Now with the freestyle program there are over 200 foods that are worth ZERO points! This was great news & was a big game changer for us. Now, foods like chicken/fish/eggs/beans/plain greek yogurt and most fruits/vegetables are worth nothing, so you can make a really good meal for hardly any points!
I’ve loved making sheet pan meals with fish/chicken & roasted veggies and only counting the points for the oil/sauces I use! I made this recipe a little bit yummier for those of you not counting points (i.e. honey & olive oil) but regardless this recipe is full of clean foods & lots of flavor!
Now we are two months into Weight Watchers & are feeling great! I’m still working towards my goal, but as of today I weighed in at 18 lbs. less than when we began! I’m grateful for a body that is fitting back into old clothes, and I feel comfortable in my own skin again. (Literally, my old jeans were painful to sit down in.) I know I’ll still be making plenty of delicious meals, like this one, for the blog, but I’m relearning moderation for what’s good and what should be savored in small doses. If you have any good, healthful recipes, please send them our way. We’d love to hear what you’re making as we continue to count points!
- Preheat oven to 400°F. Coat a large sheet pan with cooking spray.
- Combine soy sauce, honey, lime juice, 1 clove of garlic, and ginger in a large bowl. Place salmon in bowl. Toss to coat. Set aside.
- In a separate bowl, combine oil, remaining clove of garlic, sweet potatoes, Brussels sprouts, salt, pepper, and paprika. Toss to coat. Spread on baking sheet, avoiding overcrowding. Bake at 400°F for 12 minutes. Stir vegetables and push to edges of pan, creating an open center.
- Place marinated salmon fillets in the open center space of pan. Pour any leftover marinade over salmon. Bake at 400° for 15 minutes. Top salmon with green onion and sesame seeds. Serve with sweet potatoes and Brussels sprouts.