Well I decided to start over on my diet. Don't get me wrong, i was not doing too bad. However, too many exceptions have crept back in so i am cutting myself off and starting over. Of course today I say that and they have my favorite snack at work, which they haven't had in like a year, croissants, meat, cheese and chips. Thankfully I can have the cheese and meat, but those croissants looked so so good! So i have been staying at about 190-192 and have gotten down to 188. I am really hoping to start exercising a little every day and stay on the horse with this. I would LOVE to be down to 180 by the end of the month, let's say 175 by the end of May. i am going to work on it hard! Here's to fresh starts.
Cheers!
Quinn
Wednesday, April 18, 2012
Thursday, April 5, 2012
Pizza!!!
Well sorry it has been awhile. It has been a really crazy couple of weeks. I have to say the last couple of weeks have been a struggle. i have not been doing sooo good on my diet. I am trying to add a little bit of carbs back, but i am doing it the completely wrong way. Every week you are supposed to add 5 carbs until you find the point where you can sustain your weight. Unfortunately I am not at a weight that i want to stay at, i have a lot more to loose. I have been staying about about 190-191 for about two weeks. It is so hard around my office, we literally have a party every week and people bring in all kind of candy and crap daily. So i have been allowing myself a couple cookies, a couple pieces of candy a day (however many carbs that is :( ). I tell myself it will just be this one piece this one cookie....and then i have more. I feel like the sugar vampire. Anyway on a happy note, i found a great website for low carb recipes:
http://www.genaw.com/lowcarb/
I made a pizza (recipe below). I highly recommend this to anyone. The crust sets up like a bread and it tastes so good, very rich. I loved it! I pretty much ate the whole thing...sad to admit, but it was so good! Try it!!!
DEEP DISH PIZZA
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk the cream cheese until smooth and creamy. Whisk in the eggs until the mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread the chilled crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
Makes 8 servings
Can be frozen
Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
Leave the crust uncovered in the fridge for a couple hours, this will make the crust crispy on the second cooking.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Quinn
ps. other than cookies i haven't had any bread or pasta...sugar seems to be my weakness. Don't tell anybody.
http://www.genaw.com/lowcarb/
I made a pizza (recipe below). I highly recommend this to anyone. The crust sets up like a bread and it tastes so good, very rich. I loved it! I pretty much ate the whole thing...sad to admit, but it was so good! Try it!!!
DEEP DISH PIZZA
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk the cream cheese until smooth and creamy. Whisk in the eggs until the mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread the chilled crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
Makes 8 servings
Can be frozen
Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
Leave the crust uncovered in the fridge for a couple hours, this will make the crust crispy on the second cooking.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Quinn
ps. other than cookies i haven't had any bread or pasta...sugar seems to be my weakness. Don't tell anybody.
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