So there was a wedding.

I went to a wedding this weekend. A gorgeous wedding between two wonderful people who truly deserve to be happy together. And I enjoyed every single moment of my weekend. And I’m sitting in my office on Monday morning trying not to feel guilty about all of that wonderful food.

Alex & Lianne

See, they’re gorgeous, aren’t they?

My brother, my mom and my dad were all in the wedding, so the three of them and myself were invited to the rehearsal dinner on Friday night. Oh. my. god.

Alex’s dad gets an A+ for everything that night. We had the roof reserved at a gorgeous restaurant in the middle of town. The weather was perfect, everything was candle-lit, and the food was amazing.

Alcohol was plentiful that night, but I drank my water. Glass after glass of it. I chose the roasted chicken entree and it was served with a wild rice pilaf and green beans. (That’s not so bad, right?) But then, I ate my creme brûlée. And I tried the chocolate mousse cake. And the bread pudding.

The next day, I had cheerios and skim milk for breakfast, then a ham and turkey sandwich for lunch. I was saving points. It wasn’t a secret.

At the reception, food and alcohol was again plentiful. And while I still only drank my water, I ate everything. Pork tenderloin, chicken, shrimp, corn dip, cake. Mmmm, I’m almost drooling thinking about it.

We will see tomorrow how the weekend affected my weight loss. Maybe I danced off at least one of those desserts?

[I love you Alex & Lianne! I wish you the happiest of lives together.]



Spicy Corn Soup

I tried a new recipe last night. It was an adaptation of this recipe from How Sweet it Is. I found it on Pinterest and was intrigued because it had a lot of the same ingredients as a spicy corn salsa that I make sometimes. The original soup recipe called for poblano peppers and sweet corn – both of which I love. Of course, my local Kroger didn’t have poblano peppers, so I substituted Anaheim peppers instead. It was wonderful, but I can’t wait to try it with the poblanos.

You start the soup by roasting the corn and the peppers. If I had one at my apartment, I would’ve fired up the grill and roasted them outside and they would have been delicious. But since I don’t have a grill and I didn’t want to drive across town to my parent’s house, I spray everything with a little olive oil and put them under the broiler. It took about 20 minutes and a few rotations to get everything nice and golden brown. [The peppers didn’t take as long as the corn, I took them out earlier to let them start cooling.]

Spicy Corn Soup Picture

Spicy Corn Soup

Ready for the recipe yet?

Spicy Corn Soup


  • 6 ears sweet corn
  • 2 peppers (poblano or anaheim)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp light butter
  • 1 Tbsp extra virgin olive oil
  • 2 cups fat-free chicken stock
  • 2/3 cup fat-free Half & Half
  • Salt & Pepper


  • Lightly spray or brush corn and peppers with olive oil. Roast them on the grill or under the broiler for 15-20 minutes. They will be golden and delicious looking. Let them cool, then carefully cut the corn off of the cup. Remove seeds from roasted peppers and chop into small pieces.
  • In a large pot, melt butter and add olive oil. Add diced onion and garlic and cook for about 5 minutes, until soft.
  • Add corn, peppers, chicken stock and 1/3 cup of half & half. Add salt and pepper to taste. Mix everything together and allow it to come to a boil. Let it boil for 5 minutes.
  • Remove from heat and blend using an immersion blender. (I left some texture to mine, but you could blend it until it was all the same consistency.)
  • Return to heat and add the remaining 1/3 cup of half & half. Bring to boil and let it simmer for 10 minutes.
  • Serve immediately.

6 WWP+ for 1 cup; Makes ~4 cups

As you can see my the picture, I topped mine with green onions as well. This looked pretty, but it made the soup taste pretty onion-y (I also used a pretty large onion in the soup.) Depending on how much onion you like, you can top it or eat it as-is.

I added a few additional spices to mine while it was simmering for its last 10 minutes. In addition to salt and pepper, I added some chili powder and red pepper flakes.

My boyfriend added some parmesan cheese to his bowl, which I thought was gross, but he liked it.

Now go, make this for dinner. Do it before all the good corn is gone!


Welcome to Less of Me. Here’s what’s going on:

My name is Connor – but I’m a girl. Yes, I have a boy name.

Weight Watchers company logo

Weight Watchers company logo (Photo credit: Wikipedia)

Moving on, I started the Weight Watcher Points Plus program on July 17, 2012. My weight at registration was 314 pounds. That was already a 7.6 pound loss from where I was at the doctor’s office a few weeks before that. Oh, and I’m 22.

I’m 10 weeks into the program and I’m down 23 pounds (which is over a 30 pound loss from that doctor’s visit!). I was at more than that, but this week I had my first gain. And I’m not here to be gaining weight – I was doing that just fine on my own!

I can tell you exactly why I gained weight, though – I wasn’t tracking.

So, here I am. It’s a new day and it’s a new Weight Watchers week. I’m going to (try to) track my food here (on this blog) every night. I’m also going to track any activity here and I’ll probably share some recipes, struggles, and ideas as well.

I hope that if you’re reading this, that you keep reading along as I continue along my journey!