I didn’t want to get up yesterday morning. I need to give myself a curfew – like 10:30 p.m. is when I should go to bed if I want to get up to get the gym the next day. Um, yesterday I finally got out of bed at 7, and had to blog, shower, put food together in 60 minutes – a pretty tall order!
Breakfast was a 2pt. light bun, with egg beaters, ham, cheese and chopped romaine lettuce (I actually liked the crunch of the romaine!) with fresh blackberries and cantaloupe. This whole mound of found was only 5 points.
When I left for work it was rainy and kinda chilly, but by lunch time it was up to about 72 – so I decided to run! Well, walk/jog/sprint is what I did. I ended up doing a 5k in just under 40 minutes – not too bad! Although I wear a fanny pack to run with – being diabetic means I have to travel with glucose tabs, my blood sugar test kit, my cell phone in case of emergency, and my iPod.
On my last sprint, somehow the zipper that holds all my diabetic stuff got open and I could hear all my stuff fall on the ground – but I had already envisioned my finish line for my last sprint and continued on – then had to go back and pick my shit up – it takes a few minutes to pick up 40+ test strips on the ground – hopefully they are okay – they are expensive.
I seriously may have this lunch every single day this week. We ordered chicken fingers to bring home yesterday. These are so good! My guess is that each one is 5 points (if you think its more, let me know!). My salad:
- 1 chicken finger (heated up in the toaster oven to recrisp) 5 pts
- romaine lettuce – 0 pts
- broccoli slaw – 0 pts
- apple – 0 pts
- 2 tablespoons dried cranberries – 1 pt
- 2 tablespoons light poppy seed dressing – 2 pts.
- splash of Tabasco to even out the sweetness of the dressing – 0 pts.
A super filling salad – what you see in this bowl is only half of what I ate – I didn’t have a bowl big enough! Not bad for only 8 pts.
Want to know how I know Tony is feeling better? He met a friend out for beers last night – so happy he went out! And that meant I was alone in my home. That never happens! I had caught up on all my Rachael Ray and America’s Test Kitchen episodes that were piling up on the DVR, then I grilled some chicken breasts and made a chicken breast sammie for dinner. I now have more grilled chicken for lunches later this week.
I just stacked my tiles from the grilled pizza in the corner – worked perfect!
Dinner comes in at 10 PointsPlus (um, the 4 pts. of chips and salsa I ate while watching t.v. sorta didn’t get photographed!)
So Sunday night, Tony and I decided to use unglazed quarry tiles to grill pizza, to sort of mock a pizza oven on our gas grill. We bought them at Menard’s for .44 cents each. We figured 9 would fit our gas grill. Only one problem. The tiles overhung so the lid wouldn’t close shut all the way, so the grill wouldn’t get hot enough. Tony moved the tiles so it was four across and two deep – I just had to adjust the shape of the pizza to fit the tiles.
And I have Liv Life to thank for the pizza dough. I use semolina flour when making ravioli, so had some on hand. I think this is our new favorite dough!
Semolina Pizza Dough (courtesy of Liv Life)
- 2 teaspoons active dry yeast
- 2.5 cups white flour
- 3/4 cup semolina flour
- 1.25 cups warm water
- 2 tablespoons oil
- 1.5 teasoons sea salt (next time will add 1 tablespoon)
While the original recipe was made in a bread machine – I did it the old fashioned way – bowl, spoon and hands.
Mix the flours and yeast together. Add remaining ingredients and when the dough starts to take shape (I did add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minutes. There is just something theraputic about kneading dough – I love it.
I let it sit on the counter for an hour – while this could easily make 4 pizzas (at 11 points each), I just split it in half since Tony and I were splitting this.
We ended up putting half our grill on high – the other half on low. We cooked the dough for about 7-8 minutes, turning half way, then put the toppings on and then put it to the cooler side until the cheese melted.
Our grill got up to 550-600 degrees – and like an idiot, I tried to put the toppings on, while the crust was on the grill – until Tony said “why don’t you just take the pizza off to add the toppings” – duh!
Yep – this one was a winner for both of us – Tony liked the crust as much as I did, although the canned pizza sauce I bought was on the tangy side (which I love) so I will need to tweak that. Maybe I can bring back Party Pizza Friday if I grill it! (fingers crossed)
I used cornmeal on the pizza peel to put the dough on the hot tiles and to take it off when it was done – I liked the added texture on the bottom of the dough.
I cannot wait to make this pizza again.
Stats for Monday:
- 27 points plus
- 40 minute 5k run
- average blood sugar 131
Guess what? I am off to the gym to swim! Make it a great day!