Tuesday, August 24, 2010


So here it is the 24th of August.  I have been trying to get a grip on my weight, as I FEEL myself spiraling out of control.  It took me a moment to realize that a majority of the HOOPLA was due to the monthly vistor who invites herself into your space.  I was bloated, agitated, angry, lonely, depressed and what was the unkindest word for fat?  Oh yeah, a blimp...

Saturday brought on my menses like the nile during the plagues, and I quickly put myself on bedrest.  I literally did not leave my bed on Saturday with the exception of the bathroom.  The weight of a period was taking its emotional toll on me plunging me into the depths of depression.  What does a chick eat at a time like that? 

When she is mourning the loss of her feminitity?  Her sexuality?  Well let's see...PIZZA?  Cheese burger and french fries, on repeat...yup!  I didn't give a damn!  Had a nasty disagreement with my best friend (and adopted daughter) and it certainly did not help as I slipped further into the abyss...

So now it's Monday.  My "frenemy" is gone and I am determined to LOSE WEIGHT.

I have been eating Special K cerial every morning and Special K cereal Bars for snack.  (Surprisingly, they were actually GOOD.)  I do not know if ANY weight loss has been achieved, but hey...you got to start somewhere, right?  Even if it's in the middle...  So tonight, I am thinking of having a HEALTHY meal!

Grilled Veggie Pizzas Alfredo Recipe

This rich and smoky pizza is cooked to perfection…on the grill! The recipe calls for a medley of veggies—like zucchini, summer squash and yellow peppers—mixed with creamy reduced-fat mushroom Alfredo sauce and smoked mozzarella.

Active Time: 10 minutes

Total Time: 31 minutes

Recipe Ingredients

1 tube (10 oz) refrigerated pizza crust

1 lb whole portobello mushrooms, stems removed

1 each red and yellow pepper, quartered and cored

1 each (about 6 oz each) medium zucchini and yellow summer squash, cut lengthwise in 1⁄2-in.-thick slices

Nonstick spray

3⁄4 tsp salt

1 cup reduced-fat mushroom Alfredo sauce

5 oz smoked mozzarella cheese, shredded (11⁄4 cups)

Recipe Preparation

1. Heat barbecue grill. Lightly dust 2 baking sheets with flour.

2. On a lightly floured surface, press dough into a 15 x 11-in. rectangle. Cut in quarters; place 2 on each baking sheet.

3. Lightly coat veggies with nonstick spray; sprinkle with salt.

4. Grill vegetables, turning once: mushrooms and peppers 10 to 12 minutes (mushrooms should be tender and peppers charred), squashes 8 to 10 minutes until tender. Cut mushrooms and peppers in slices, squashes in half crosswise.

5. Grill 2 pieces pizza dough at a time, 1 minute or until undersides are browned. Using tongs, turn dough over and grill 30 seconds or until undersides stiffen. Return to baking sheets; repeat with remaining dough. Spread crusts with sauce. Top with vegetables and cheese.

6. Grill 2 pizzas at a time, covered, 2 to 3 minutes until cheese melts, making sure undersides of pizzas don’t burn.

Take ingredients to the grill along with a cutting board and knife.

Happy Eating lovelies!!!!