Saturday is normally referred to as "Faturday" in our house - a total cheat day. But cheating all day Saturday was stalling my weight loss, among other things. So I just had one "cheat" meal, as far as fat, but not as far as calories.
Lunch was a cup of Thai coconut soup (Amy's Organics). It wasn't as good as the soup at the local Thai restaurant which is sweeter, but likely had a LOT less date sugar in it, which is good. Another slice of Dave's Powerseed bread eaten plain.
Afternoon snack was a small kale and cabbage salad with a Tablespoon of nuts and dried fruit and a tiny drizzle of poppyseed dressing. It was followed by a sugar free jello pudding chaser.
Dinner was the spurge meal. I made homemade hand tossed pizza. I love pizza, especially the hand tossed with a thicker crust. When she was a toddler, my oldest granddaughter preferred the New York Style, mostly so she could pull off the meat and the cheese and then wear the crust as a hat.
The recipe is Tony's from Sunset Magazine (recipe in the comments for now). It made enough for two crusts, so I cut the recipe in half. Using only 1 and 1/2 pieces of pepperoni on each slice for taste, and half the normal amount of cheese, the flavor of the delicious crust really came through and it wasn't loaded with fat. Instead of the third piece of pizza I had steamed veggies.
So here is a pictorial example of my activity level for the afternoon and evening.
Still: Breakfast and lunch combined about 500 calories. Dinner 500 calories. Snacks 210 and nightcap - 80 calories. Should have had an apple instead of the pudding to add a fruit, but. . . .
.
1290 total for the day I'm tall - so I'm supposed to eat 1200 - 1500 to lose weight, so that's good.
We'll work on that exercise tomorrow.
Tony's Handtossed pizza crust (from Sunset magazine).
ReplyDelete1 package (2 1/4 teaspoons) active dry yeast
1 cup warm (90° to 100°) water
1 cup ice-cold water
1 tablespoon sugar $
1 tablespoon salt
2 tablespoons olive oil
About 5 1/4 to 5 1/2 cups bread flour
1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.
2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.
3. If using a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 14 to 16 minutes. (Don't let dough climb up into motor drive; if it threatens to, stop mixer and push dough down. If machine labors, stop and wait a few minutes for motor to cool, then resume.) If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth.
If using a heavy-duty food processor, make dough in two batches, using half the ingredients for each: Place 2 3/4 cups flour, half the yeast mixture, and half the cold-water mixture in processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.
4. Scrape dough onto a lightly floured board; cut in half (omit cutting if using processor). With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.
Tossing tips:
The setup: Remove your watch and any rings you're wearing. Place the dough slightly off-center on the palm of your throwing hand (generally, if you're comfortable spinning the dough counterclockwise, use your right hand; for spinning clockwise, use your left). Make a fist with the other hand, knuckle side up, and place it under the dough, beside your throwing hand, to support the other side. Hold the dough parallel to the ground, between your waist and chest.
The release: Turn the palm of your throwing hand toward you, then quickly twist your hand outward and up to launch the dough into the air. Catch the round with both fists, knuckles up. Toss with fast, deliberate moves; if you're tentative and slow, the dough will be more likely to flop over or droop. Don't get discouraged! In our test kitchen, a little practice produced amazing results (and a lot of laughs).
Drink tons of water. Not only does it help, but your skin will feel fantastic. Cheat meals are a necessity. Not just for your mental health lol but it helps keep your metabolism up. Because we are restricting, our body tries to store everything we put in it. The change up with a cheat day really helps get your metabolism on track!
ReplyDeleteAlso I walk every day. Sometimes I do spin class or jog a few miles. But mainly walking is my key! :)
Good luck!!
Hari OM
ReplyDeleteA perfectly good start to this particular journey, I'd say. It pays to be sensible in adjusting one's diet to ensure a more lasting adherence and benefit.
Islay is just a stone's throw from where I live. ... well... a stone's throw then a gull's wing for the water crossing!
Eyes-on...YAM xx
I will have to get some of that bread. It looks really good.
ReplyDeleteThat pizza also looks amazing!