Week 2 & 3 : Taking Control of My Eating Habits
After the first week of my low-carb high protein diet, it seemed like my body was finally accepting the change in my eating habits. One of the biggest changes I have noticed is the absence of that sluggish feeling that turns you into a couch potato after you eat a high-carb meal like, well, potatoes. (I wonder if that’s where the saying came from?)
While sometimes I do still miss my high-carb “friends,” most days I do not feel like I am missing out at all. I have even found a way to beat the cravings when they do come. I’ve always loved searching for recipes on Pinterest and even though my diet has changed, I am still using it more than ever. Instead of pinning so many recipes to my sweets & desserts board, I am now been pinning recipes that are healthy and low carb. Healthy does not have to mean tasteless and there are plenty of recipes out there to prove it. You just have to not be afraid to get a little creative!
Food Recipe Makeovers
I have been extremely successful in doing some recipe makeovers that have allowed me to enjoy the flavors I love without the carbohydrates. I have found that zucchinis can be a great alternative to pasta and all you need is a food grater and a zucchini and voila, instant noodles! My husband was also adventurous enough to let me make a pizza with a crust made out of cauliflower. Looking back, I should have made two because it was that delicious! Even my dog wanted to lick my plate. I had no idea that I could have low carb pizza that tasted that good.
Cauliflower Crust Pizza
For the Crust
- 1/2 head cauliflower, coarsely chopped
- 1/2 cup shredded Italian cheese blend
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 teaspoon chopped garlic
- salt and ground black pepper to taste
For the sauce
- 1/3 cup tomato sauce
- 1 tablespoon dried oregano
- 1 teaspoon chopped garlic
For the toppings
- 1 small handful of spinach
- 1/4 lb ground turkey sausage
- 1/2 cup shredded italian cheese
- 1/2 cup white mushrooms
Pulse/grate the cauliflower into a small grain using a blender or food processor. Cook in the microwave for 4 minutes. Combine the rest of the crust ingredients with the cooked cauliflower and flatten out onto a parchment lined pan to form a circle. Bake in the oven for about 15 minutes and remove the crust.
Sautee the garlic until golden and then combine the sauce and oregano into a sautee pan on low heat for just a few minutes. Next spoon the sauce onto the pre-cooked crust. Add your toppings and then set the oven to broil for about 5 minutes or until golden and bubbly.
Weight Loss Success – Let’s Celebrate!!
After my second successful week on the diet, I had my first follow-up appointment at the clinic. While I knew that I felt lighter and certainly looked thinner, I had been waiting for my official weigh-in from the Doc’ to celebrate.
Hearing that I has lost 6 pounds was like music to my ears. Finally these pounds were starting to move!
Happy with the progress, Dr. Christy encouraged me to keep doing what I was doing. She even gave me some tips and a plan to navigate special occasions for an upcoming celebration in my family. It was great relief to know that there is enough flexibility in the diet to help me navigate real life. So when I’m offered a roll or piece of cake, I know just what to do.
Using MyFitnessPal alongside the program to help keep track of my food intake has also made a big difference. Although I have used it before, when I was not being held accountable to log all my food everyday, it was easy to slip or get “calorie amnesia” as Dr. Christy says. Now, especially since I have someone rooting for me, I feel like I owe it to myself and to Dr. Christy to do my best.
Making a decision to do something about your weight also means making a decision to change your lifestyle. And that’s exactly what week two and three of this diet has taught me.