Well the third week has ended and I’m starting to notice some major changes. First I feel healthier and have so much energy that I feel 20 again! It has been years since I have felt that way. I honestly thought the way I felt was age induced rather than the mere fact that I am way too fat and out of shape. Even though the first couple of weeks were beyond gruelling, I am very happy with the outcome.
Last night we were weighed and measured. Although I have not lost a lot of weight, I have lost girth. I have lost 2.5 inches in my chest (good-bye boobs), 8 inches in my waist and 2 inches in my butt. I have also lost 8 pounds. My team have accomplished some amazing feats to get it back also with members losing a mass of 19 pounds, 12 pounds etc. The one thing I notice is the way everyone glows. We are all achieving our goals. Go Team Castanet!!
My largest feat is reconstructing the way I eat. Yes, as I mentioned last week that I was the starving fat chick, I have learned how to eat and love it. I eat breakfast every morning now and my body craves it as soon as I get up. The way we eat right now is by eating three meals and three snacks. The biggest change is dinner. We try to stray away from carbs like potatoes, pasta and rice and eat more veggies. Well my first thought was..."do I look like a rabbit?"
I come to find out rabbits are smart if they eat vegetables. My pallet has never tasted so many new vegetables and I love the taste of all of them. Of course we don’t eat just vegetables, there is always the protein factor. We were taught that the least amount of legs an animal has, the better it is for you. Just think: beef - 4 legs, chicken - 2 legs and fish….well, that goes without saying. Anyway this theory seems to be working. This doesn’t mean no more pizza. As a matter of fact we just found a pizza crust made out of cauliflower…yes, cauliflower!! Check out the recipe below.
Cauliflower Crust Pizza - Serves 2
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese (that’s light cheese)
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp crushed garlic
- 1/2 tsp garlic salt
- olive oil (optional)
- pizza sauce, shredded cheese and your choice of toppings*
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round.
Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note that toppings need to be precooked since you are only broiling for a few minutes
So people, even when you have that pizza craving, there is always a better way to eat it...with vegetables.
Have a great week and remember - eat well, sleep well, exercise and...Be good to YOU!