Yesterday I had what felt like one of the worst days of my life. It was the first time I had cried because of my weight. I have been working on this whole weight loss thing for years. That’s right. Years. And nothing seems to work.
I finally had a moment where I just broke down. I didn’t know what to do. This feeling was so foreign. I have disliked the way my body looks, and I have not been too kind to myself about it, but I had never been to the point that I felt so helpless, all I could do was cry.
I decided then that I wouldn’t let myself feel like that ever again. I would push through this slump. I would continue to eat well, and I would make it to my goals.
And so I will do it.
How am I working on it?
I’m choosing to eat the foods that I want to eat, but I’m also choosing to make some better choices about the way I eat the food. Instead of eating a really thick, doughy crust- I’ll go for a thin crust option. I’m using tortillas instead. And these tortillas- they’re low carb and high fiber. Not too bad.
Instead of sugar infused tomato/pizza sauce, I’m using an artichoke pesto. And to avoid a whole bunch of extra calories, I’m very strictly using 1 serving of each kind of cheese. (There are only two). Usually you aren’t able to see the sauce anymore below the cheese before it goes into the oven. This is an unnecessary amount of cheese. After it’s baked, the cheese melts and you’ve got plenty of toppings.
Here is the recipe:
Tortilla Pizza (Mexican Pizza)
Tortilla– I used a low carb, high fiber tortilla
Artichoke Pesto Spread– used in place of tomato sauce
1 serving of each cheese– Colby Jack cheese, Mozzarella cheese
4 slices of pepperoni– this is half a serving.
Preheat the oven to 375
Put the tortilla on a baking sheet, spread on a sauce, or dressing.
Top with desired toppings– I usually go for a more vegetarian approach and top it with as many veggies as I can. Keep in mind that a lot of vegetables have a lot of water in them, so they may create a soggy crust. Choose toppings you’d like to eat, but be sure to balance it out with other veggies like mushrooms.
Bake for 10 minutes