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!
TONIGHT'S RECIPE
Grilled Veggie Pizzas Alfredo Recipe
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!!!!
