So I prepared myself for this week to be a bust. I knew my weekend away was going to totally destroy any chances for a weight loss this week, but when I arrived home on Sunday I hopped back on the healthy train. Since I didn't prepare a menu for this week, I did a little bit of grocery shopping for the last 2 days of the week and jumped back into my exercise regimen. I didn't dare step onto my scale though. I didn't want to see what kind of damage my 3 day binge caused.
The rest of the week went smoothly. I'm glad I had the week off of work (the hubby has been away on business since Saturday...he gets home tonight!!) because it has helped me focus on getting my work outs in and I'm able to catch up on some rest. It's hard traveling by yourself with a 6 month old and a dog! But anyways, this morning I reluctantly stepped on my scale hoping that maybe I would see the same number as I did last week. I have yet to gain any weight back since I started my weight loss journey in January and I hated the thought of it happening only 2 weeks away from our California trip...2 weeks away from my deadline. So I looked down, one eye open, then two eyes WIDE OPEN....
1.4 pounds lost?!
How could that be!? The previous week I ate so healthy, worked out 40 minutes a day for 5 days of the week and lost NO WEIGHT...and this week, I at ridiculous amounts of food, only worked out 4 days and I lose over a pound! How does that make sense? I mean, don't get me wrong, I'm ecstatic, but c'mon! Maybe this just proves that sometimes, you just gotta indulge...probably not to the extreme that I did, but still, this proves that every so often a little fried chicken doesn't hurt. Somewhere Paula Deen is smiling.
Since I didn't really cook that much this week, I don't really have any recipes or pictures. But I did make this last night for myself for dinner and it was AMAZING. If you like pizza, you'll love this "healthy" option.
Fontina and Roasted Eggplant Pita Pizza
makes 4 servings
1 medium red onion, thinly sliced
1 medium raw eggplant
1 bulb garlic
cooking spray
2 large whole wheat pitas
1/2 cup canned tomato sauce
1/2 cup fontina cheese
Preheat oven to 450. Coat a sheet pan with cooking spray and spread onion on it; set aside.
Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400.
Peel and mash eggplant; set aside. Squeeze garlic from its skin; set aside.
Set pita rounds on baking sheet; spread each with some garlic. Top with tomato sauce, eggplant, fontina, and onions.
Bake until crisp on edges, about 15-20 minutes. Serve hot. Yields half a pita per serving.
The recipe I found was off of the Weight Watchers, but instead of using whole wheat pitas I already had pre-made thin crust pizza dough from last week, so I just made one big pizza. I also didn't roast the onions (mainly because I did it and they burned, so I threw them out and just topped the pizza with raw red onions and they cooked enough when the pizza got put into the oven, haha). If you decide to do it my way, the pizza only needs to cook for about 10 minutes after assembling it and it will serve 6. Each slice being one serving. I calculated the points up and it ended up being the same point value per slice as it would have been per pita, so it's your call.
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