Call Me John Nash

That’s what Terri calls me whenever I attempt mental math.  Inevitably I screw up a number and my whole calculation is off.  Well I screwed up big time Monday when I calculated my score for Game On!  If you recall, I ate while watching TV one day last week.  That’s a no-no and I deducted my points, but I got confused and deducted an additional 50 points. 

As a result, the Wonder Women placed 2^nd this week – trailing by only 9 points.  In reality, we should have been leading by 41 points. 

Fortunately, my teammates are awesome and figure the daily 3 liters of water went to my brain and caused the mathematical malfunction.  The real kicker is we know we really won and we know our score will be about the same this week…so Sassy Sunrise Divas & Ga Ga Girls, watch your backs because the Wonder Women are taking the lead!

Here’s how last week stacked up (note, these #’s are based on my mistake):

Sassy Sunrise Divas: team average 772 points; released 3.41 pounds each

Wonder Women: team average 763 points; released 3.2 pounds each

The Ga Ga Girls: team average 743 points; released 3.14 pounds each

Total pounds lost for all participants (23 pp) in Week 1: 74.7

Not too bad for a “game”, huh?

Before I sign off, I’m leaving you with the Greek Quinoa Salad recipe Sharona made for our taste testing on Sunday.  Enjoy!

Greek Quinoa Salad  adapted from Cooking Light Magazine

2 cups quinoa

3 cups fat-free, chicken broth or vegetable broth

2 tbl evoo

1 tsp fresh mint, minced

1 tsp lemon zest, grated

1 tsp fresh lemon juice

1 tsp sherry vinegar

1 shallot, minced

1 tsp sea salt

1 cup cherry tomatoes, quartered

1 cup yellow bell pepper, chopped

1 cup cucumber, chopped

1/3 cup reduced-fat feta cheese, crumbled

3 tbl pitted kalamata olives, chopped

Place quinoa in a large bowl; cover with water.  Let stand 5 minutes; rinse well and drain.

Bring broth to a boil in a large saucepan; stir in quinoa.  Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.  Uncover; fluff with a fork.  Cool to room temperature.

Combine olive oil, mint, lemon zest, lemon juice, sherry vinegar, shallots & sea salt in a large bowl.  Add cooled quinoa and remaining ingredients.  Toss well.

Serves 10 1-cup portions

Calories: 186;  Protein: 5.9g;  Carb: 25.1g;  Fat: 6.3g