Ah!

Very happy to have seen a daily weight this morning of 173.6.  I really do not wish to see any more 174-175s.

I’d like to see 172 again and a 171+ very soon.

Making a new dish tomorrow – trying to replicate a favorite dish that a local restaurant has discontinued.  My fingers are crossed that I can figure this out – it’s a recipe for pork carnitas with a bit of maple and apricot.

Weighed early and decided to just not worry about it

My weight this morning was 174.2.  If I’d slept another hour to hour and a half, it would have been less but I was awake with things to do!

I think this will be maintenance week if the current trend continues.  I’m okay with that.

Fun with recipe creation

My weight this morning was 174.0 – could just be a reaction to salt since I had a surprise dinner out at a local restaurant.  I behaved, but I almost always see a swing up in weight.

Just to note, on occasion, what I eat, I had house vegetables and a chicken sandwich made with bacon, cheese, lettuce and tomato.  Less than 2 oz. of half and half, and a mini-size Kind nut bar.

Today, I’m doing another version of the Cauliflower Flatbread recipe I’ve created – if this tastes well and looks delicious, I will post the recipe.  This will be a veggie-cheese version!

Cauliflower Italian Flatbread with Pepperoni

Cauliflower Italian Flatbread with Pepperoni
 
Author: 
Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 240
  • Fat: 11 g
  • Saturated fat: 4 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 8 g
  • Sugar: 2 g
  • Sodium: 607 mg
  • Fiber: 2 g
  • Protein: 15 mg
  • Cholesterol: 220 mg
Recipe type: Low Carb
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
A flourless low carb flatbread base for Italian toppings. Inspired by Joshua Weissman's recipe for Cauliflower Tortillas in his cookbook - "The Slim Palate Paleo Cookbook".
Ingredients
  • Flatbread Base
  • 1 cup - riced cauliflower
  • 1 egg - large
  • 1/10th oz. - Caciocavallo cheese, shredded
  • ⅛th tsp.- McCormick's Tuscan Style Italian Seasoning
  • flourless, low carb flatbread
    The cauliflower flatbread base - just out of the oven.
  • Toppings
  • 1 oz. your preferred pepperoni (I used Applegate Uncured Turkey Pepperoni)
  • 1 oz. mozzarella cheese
  • 2 tsp. shredded pecarino romano cheese
  • 1 tab. diced green bell pepper
  • toppings for cauliflower flatbread
    Preparing the pepperoni flatbread for baking.
Instructions
  1. Rice a head of cauliflower. If you haven't done so before, here is the best way to quickly do so, and how I learned to do it: video from the Big Red Kitchen on how to rice cauiflower
  2. Take one cup of the cauliflower rice, place in microwave safe bowl, and microwave on high for 2 minutes (adjust time up if you have a lower than a 1250W microwave).
  3. Stir, then microwave for one minute more.
  4. Once the cauliflower rice has cooled enough that you can handle it without burning yourself, place in cheesecloth, and then wrap a clean kitchen towel around the cheesecloth and squeeze until you've removed as much liquid as possible. You want the cauliflower rice as dry as you can get it.
  5. Remove the squeezed cauliflower to a bowl, add 1 sl. beaten egg, mix well.
  6. Shred the Caciocavallo (I use Vantia brand) cheese, and measure out 1/10th of an ounce. Mix into the cauliflower and egg mixture.
  7. Add ⅛th tsp. Tuscan Italian Blend.
  8. Preheat oven to 425 degrees F.
  9. Line a pizza pan or other flat pan with parchment paper.
  10. Place your cauliflower mix atop the parchment paper and gently use a spatula to shape either into an oval or a rectangle of even thickness. Mine tend to be about 7 inches long and 5 inches wide, and ¼ of an inch thick.
  11. Bake at 425 degrees F for 15 minutes. Will be golden and firm when done.
  12. Top with diced green bell pepper and slices of mozzarella.
  13. Next top with pepperoni.
  14. Sprinkle shredded romano atop all.
  15. Bake at 425 degrees F for 5 minutes.
  16. Remove, slide from parchment paper onto plate.
  17. out of the oven and onto the plate -cauliflower flatbread with pepperoni
    Ready to eat!
Notes
Please note that the preparation time does not include the time to rice the cauliflower, nor to cool it prior to squeezing out the excess liquid after it has been microwaved.
You can of course, add a bit of sauce to the flatbread and then layer on the cheese and pepperoni. I just didn't have any available the day I made this for my husband's lunch. You can also substitute parmesan or more romano (or try asiago!) for the caciocavallo cheese if you wish. Just adjust calories accordingly for any changes.

 

Back to losing ways

I am pleased to say my new weight by average (done on Monday) is 174.27, for a loss this past week of 1.77 pounds.
My daily weight on Monday was 173.7.

My weight this morning is a new low of 172.9.

My goal right now is to get to the 160s by Thanksgiving.  We shall see if I make it!

Another day under 174

I am happy with today’s weight of 173.7.  I look forward to my new averaged weight tomorrow.

My first time cooking ham hocks yesterday was informative.  I think I’d much prefer to work with already smoked hocks versus fresh, and next time, I will find a better way to braise and season them.

They were tender, and flavorful, but nothing like I think they can be.
So, no recipe worth sharing!

Looks like on track for a good weight loss this week

My weight this morning, while up from the 173s, was a nice 174.1.  I am anticipating a decent loss for this past week, when I do my 7 day average on Monday.

Experimenting with something new to me this weekend – fresh ham hocks.  I will post how they turn out!

Still working on perfecting my Cauliflower Flatbread recipe.  I didn’t forget I promised to share that recipe once it is done.

Two Days – Two New One Day Lows

I am so pleased to say that I had a new one day low both of the past two days.

On Wednesday, October 23rd, my weight was 175.0.
Today, my weight was 173.9 – first time seeing a sub-174.

I seem to be handling the increased stress lately fairly well.  I admit to drinking more green and jasmine tea than usual.  Something to keep my tummy feeling full, and something soothing for me.

New Week, New Average

My weight yesterday was 175.9, and my new weight by average is 176.04, which represents a .20 of a pound loss.  Given that I had gained .43 of a pound the previous week, I can say I’m almost back to my previous low average of 175.81.

My weight this morning is 175.8 – so nice to see the 175’s again!

I am having some increased stress, so am being watchful as to whether or not my appetite increases.  I plan to drink lots of fluids, and have really sumptuous meals on plan to combat any effects of the stress.

Breakfast this morning was the last of my shredded pork butt (wonderful recipe from the Slim Palate Paleo Cookbook (just the rub portion, did not try the vinegar sauce this time).  I also had some plain riced cauliflower with a bit of butter for satiation (fats have their place in our diet!).  It’s held me longer than usual….hmmm.  I am usually growling tummy hungry by now, so perhaps this is a case for making sure I have a serving of fat with my breakfast!