I haven’t posted about my weight loss journey much lately. My heart has been half in it. I just felt like it was never going to end because there is just so much I need to do! I let the mind game win. But I didn’t throw the towel in completely.
This past week, I was 100% back on track. I wrote down every BLT (bite, lick, and taste). I was moving more. I really focused on doing what I know I can do. Last night, it paid off. The scale rewarded me with a 4.2 loss. It felt good to have such a great loss. Why do I depend so much on that scale dictating what I feel? Why does it matter?
I suppose the easy answer is that it is instant gratification. The number pops up in a matter of seconds and then I know, for a fact, that something worked. I know that even though I don’t feel like it, I am lighter than I was 7 days ago. I don’t deprive myself, but I cannot eat whatever I want, whenever I want. I never have been able to. Accepting that as life rather than a sentence that forever forces rice cakes and celery sticks on me is probably the biggest thing.
The scale is a measurable way for me to see that I’m getting healthier. I suppose I could have my cholesterol checked every other month, or have my blood pressure taken every other day, but I really am all set with going to the doctor’s office so frequently. I could take my measurements but to be honest, those numbers depress me. Lots of people like to see the measurements as a great non-scale way to track the changes, but at this point, I just am not feeling those really high numbers that are known as my measurements. Maybe someday. So YAY for a great loss at the WW Scale!
Now…we tried a pretty good recipe recently and I thought I would share it with you all. It was very low-calorie and very filling. It was a success with half the family but part of that may have just been the topping choice.
Cheesy Polenta & Mushroom Pizza
(from the March 2012 Woman’s Day magazine)
Active: 25 minutes, Total: 30 minutes, Serves 4
1/2 instant polenta (I use Indian Head Old Fashioned Stone Ground Yellow Corn Meal to make my polenta)
1/4 grated Parmesan (1 oz) (Stop and Shop sells the good grated Parmesan in the cheese section or you can grate your own – I just try to avoid the kind that comes in the green tube because it does make a difference in taste)
2 oz Gruyère or Swiss cheese, shredded (1/2 cup) (I opted for the Gruyère because I love Gruyère!)
Kosher salt and pepper
3 TBSP Olive oil
8 oz small button mushrooms, quartered
8 oz shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
1 shallot, thinly sliced
1 TBSP small fresh thyme sprigs
Mixed green salad, for serving
1 – Line a baking sheet with parchment paper. Cook the polenta according to package directions. Remove from heat and stir in the Parmesan, 1/4 cup Gruyère, and 1/4 tsp each salt and pepper. Scrape the polenta onto the parchment paper and spread out to form a 3/4 inch thick oval.
2 – Heat Broiler. Heat 2 TBSP of the oil in a large skillet over medium-high heat. Add half the mushrooms and cook, tossing often, until golden brown and just tender, 4 to 5 minutes; transfer to a plate. Cook the remaining mushrooms with remaining TBSP of oil.
3 – Return the first batch of mushrooms to the skillet and toss with the shallot, thyme, 1/2 tsp of salt and 1/4 tsp pepper (I eyeballed the salt and pepper.)
4 – Scatter the mushroom mixture over the polenta and sprinkle with the remaining 1/4 Gruyère. Broil until the cheese begins to brown, about 3 minutes. Serve with a salad, if desired.
Switch it up: Use the polenta as a base for other tasting toppings. Try roasted tomatoes, or replace half the mushrooms with cooked sausage and spinach.
As I said, half the family liked it, the other half was not sure what to think. If you like polenta, try it. It’s filling and it’s low-calorie.
Here’s the NI per serving:
288 calories, 17g Fat (5g saturated fat), 20 mg cholesterol, 492 mg sodium, 10g Protein, 26g carbs, 2g fiber.
In the land of WW, it works out to 7 pts. It’s a little higher than you would think but that is in part because you use two kinds of cheese. You can probably try to substitute low-fat Swiss in place of the pointy Gruyère or use less Parmesan in the polenta which would also bring down the point value. Either way, it’s tasty!
Do you have another polenta recipe you’d like to share? Please do, because I love the stuff!