Gah, I don’t even now how long its been but…Hi!!
A couple things, they’re relevant quick, I promise
First, since Christmas of 2013 I have adopted a very interesting way of eating, but first… a dance with time..
Backtracking a little to when I first started losing weight, I was cutting down on my portions; eating the same exact heavy, processed or heavily smothered foods, just maybe half of what I was eating. Next, I started cutting back on what I didn’t know at the time was “simple carbs”. Chips, cookies, bread, packaged little granola, raisin-y and syrupy bars that I thought were healthy, etc.
Le point? I was reducing my carb intake way before I really knew what good it could do for my body. I just knew that bread made me feel like I was a stuffed summer sausage, so I cut it down so I could enjoy the other colorful, vegetation and lean meats on my plate.
Present day: I am 5 months a LCHFMP eater. What that means? I have been eating a diet primarily made up of healthy fats (65% of daily food roughly), moderate protein (about 25%, or 1 gram per lb. of lean muscle mass– yes, I had that figured for me) and maybe 5-10% carbohydrates ( this includes fibrous veggies which is pretty much all the carbs I take in…with the exception of my morning creamer and my oh-so-addicting daily Quest bar a few things. I’m very flexible…
I must say, I love this way of eating…FOR ME! I recently had my physical done and my Triglycerides and HDL had improved tremendously from 2 years ago. But greater than that, I am no longer anemic…for the first time in 10 years! That was such a relief and gave me a lot of confidence in the WOE. Couple with my running and lifting, this has been easy. ICYMI: I’m not hard on myself, nor do I set strict limits. I am not trying to lose any more than the 5 lbs I’m alwaysssss trying to lose. And nope, I’m not ketogenic nor ever desire to be! Not my goal – hell, I still can’t resist pizza! Which leads me to…
Le point: I baked a Fathead Pizza. Here’s the recipe below:
Fathead Pizza
Le Crust:
1 1/2 cups shredded mozzarella cheese
3/4 cup almond flour
2 Tbsp. cream cheese
1 egg
Garlic salt
Parchment paper
Cookie sheet
Le Toppings:
Veggies or
Pre cooked meat
Pizza Sauce
Here we go:
*Preheat oven to 425 degrees
*Line parchment paper onto cookie sheet
*Put mozzarella and cream cheese in a medium sized microwaveable bowl and nuke for 1 minute. Stir and nuke AGAIN for 30 seconds.
*Stir in egg and almond flour.
* Wet hands (or I just use a sandwich bag) and spread dough thin on the parchment paper with dough like consistency (if the dough still seems a little stringy, it has hardened too much and needs to be nuked about 20 more seconds).
*Next, poke holes in rows along the dough, this avoids that bubbling that occurs when baking pizza.
*Sprinkle with garlic salt and take pictures
* Bake in oven for 8 minutes. Remove dough and poke holes into any bubbles that may have formed. Bake for 4 more minutes.
Once finished baking, remove pizza crust from oven and spread a thin layer of pizza sauce and cheese on top. Add any toppings you’d like or/and any precooked meat (I’d suggest browning sausage or ground beef or nuking chicken before crust is finished – I added some beef sausage we grilled up this weekend and sliced them as thin as I could)
*Bake just long enough for cheese to melt (unless you like mega crunchy crust..which is fine.. I’m not judging)
*Slice up all fancy and photogenic and Enjoy!!
Yum!! I’m stuuufed so I left saved my hubby a couple few slices 🙂
Question: What food would you love to see a healthy, yet tasty version of?
Runs With Hips 