Monday, February 2, 2015

Week one done!!

Week one is in the books.

After working out with Pizza Team member Jamie Culliton last week at what has to be the best hotel gym in the south, I was hooked. My first success story was done at home, but this time I wanted to have more variety in workouts and equipment. I looked up local gyms and found a great one, Anytime Fitness. It's 24 hours, has a wide variety of equipment, and even tanning beds. Score!

Keeping up the forward momentum I started, I finally created a pizza at home for the diet. The first pie in my recipe book was inspired by the breakfast pie Matt McLellan showed me at Tour De Pizza. I modified his recipe to suit my tastes, and my tastes thanked me! I dubbed my version of the breakfast pie the "Omma-Lotta-Goodness". Utilizing the flavors of an omelette, I really didn't have to invent a recipe. I started with an eggbeater base for the sauce, then I added your traditional omelette ingredients, diced tomatoes, diced white onions, green peppers, turkey bacon, and sliced ham, I topped it off with some Mexican cheese. The hardest part of the pie was actually weighing out all the ingredients first, then getting the macro numbers for the entire pie, then dividing that by 8. So much math! This was a great way to start the day and well worth the number crunching.

Hitting the gym 4 times this first week, my muscles are remembering hints of their former glory. Arms are already firming up nicely, my lower back isn't hurting as much from all the excess front weight, and darn it, it just feels good to be drenched with
"hard work" sweat. This is also an important aspect of this diet, as it is in any diet. Don't think you can just eat pizza and the pounds will drop. You have to portion, track your numbers and exercise. My nutrition just happens to be coming from only pizza.

So with the breakfast pie nailed down, I needed to come up with a lunch or dinner slice. I was having a hard time hitting my fiber requirements, so I thought about how I can add this particular
nutrient to a pie. The answer came in the form of a Mexican pizza. I started with a green chile sauce base, followed by black beans, tomatoes, onions, corn seasoned with a little cumin, Mexican cheese
and some minced garlic. I sprinkled cheese after every couple ingredients to hold the ingredients together. After I cooked it, I added some diced avocados seasoned in lime juice and salt. I put it on after cooking to prevent browning of the avocado, plus the cold of the avocado fits nicely with the hot pie.

So week one results, I am down from 286 lbs. to 277.4 lbs., and from 49.25" navel measurement to 48". Now week two is upon me, and I want to come up with at least one new recipe. I will post these recipes in the www.PMQ.com/recipe-bank/ for anyone who would like to give them a shot. The first two will be under Omelet Pizza and Black Bean Avocado Pizza. Feel free to contact me if you have any questions or would like to maybe join me on my quest (brian@pmq.com, put pizza diet in the subject). I will keep everyone posted, but in the mean time, slice it up!

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