Progress Report – 2/10/2017

Well, I stopped the bleeding and started moving in the right direction this week. I’m down 4.9 pounds, which puts me at 262.1. This week my goal is to get back to my lowest point in this journey – 259.5 pounds. That’s just 2.6 pounds, or just over half of what I did this week!

My main struggle of late is mindless eating. I’ll stop at McDonald’s on the way home, or cook up a frozen pizza without even thinking about it. Then I’ll get home, eat, then think “Wait a minute, wasn’t I going to bake some chicken and veggies tonight?” I need to be more mindful and present in the moment. More to come on this topic next week.

How is everyone else doing on their journeys toward healthy living? Please share, and let’s encourage each other!

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I’m cheating on you

This post is different, because I really have no idea what I’m talking about. How’s that for an opening line to draw you in?

Virtually everyone on any sort of structured eating plan recommends some type of cheating. But what ┬áconstitutes a “cheat”? What are the parameters? Do I throw caution to the wind and eat as many pizzas as possible? Is it a cheat meal or a cheat day?

I have so many questions!

So, do you allow yourself a cheat meal? A cheat day? What’s your favorite cheat food? How often do you cheat?

Cauliflower pizza crust is gross… NOT

Oh man, I totally got you! See what I did there?

Anyway, Friday night was a night of cauliflower experimentation. Here’s what I did:

  1. Buy riced cauliflower (Trader Joe’s has it on sale for $2.49/bag).
  2. Pop it in the food processor, and grind it to the consistency of snow (’tis the season).
  3. Throw the cauli-dust in a steamer bag and cook for about 4 minutes.
  4. Place it in some cheesecloth (first time buying cheesecloth, by the way), and twist the heck out of it so there’s as little moisture left as possible.
  5. Plop – yes, plop – the cauliflower in a bowl, and add the following:
    1. 1/4 cup of mozzarella cheese
    2. 1/4 of grated Parmesan
    3. 1/4 tsp of Oregano
    4. 1/4 tsp of salt
    5. 1/2 tsp of garlic powder
    6. Anything else you think might be tasty in a pizza crust
    7. A big ‘ol egg
  6. Mix that together, smash it out flat on a cookie sheet, and bake that puppy at 450 for about 15 minutes.

*Note: Not actually a puppy

7. Flip it, and bake it for another 5-10 minutes.

It’ll come out looking like this:

img_4515

Toss some pizza stuff on there (I used pizza sauce, sausage crumbles, and pepperoni – I’m a man of simple tastes), then throw it back in the oven for another 10 minutes or so, until it looks like it’s done. <–VERY scientific measurement

Presto chango: pizza

img_4516

Here’s what NOT to do:

  1. Make the crust too thick. I had it around 1/4″ thick, and that was still too much. The inside was mush, and, while it tasted fantastic, no one wants a mushy pizza crust.
  2. Forget to flip it. I didn’t flip it the first go round, and, well, see point #1. Mushy pizza = bad pizza. Again, the taste was fantastic, but the texture really messed with me.

There you have it. Excellent keto-friendly pizza crust. Feast away, LCHF enthusiasts!