The Imposter

Hello my ducklings! The weightloss has been slow and painful. Due to my complete inability to keep butter out of my face I've decided to go in a different direction. So today I tried something a little different: Pizza.

Not just any pizza though (that would be silly wouldn't it?), but a low-carb pizza. Dear refined carbs, I miss you! What I don't miss, though, is all the bloat and water weight I've dropped since I started this thing. Sigh. I guess you can't argue with science...or results.

Imposter Pizza

Crust:
1/4 cup ground flaxseed
1 cup shredded mozzarella cheese
3 eggs
1 tbsp olive oil
1/4 tsp salt
2 tbsp water

Toppings:
1/4 cup tomato sauce, watered down
1 60g garlic cheese chicken sausage, cut in the manner of your satisfaction and fried
1/2 cup mini fresh mozzarella balls
fresh basil I stupidly forgot to get this, which is why mine has none. But basil is good for you, you should eat it.

~Mix all the crust ingredients together in a bowl until well integrated.
~Grease a frying pan just enough to prevent sticking; note--the larger your pan, the larger and thinner your crust will be. This recipe gives you enough to make either 1 largish pizza or 2 small personal pizzas.
~Pour the crust batter into the pan and cover, cooking for 5-6 minutes until the crust is solid and cooked through. The thinner you spread the batter, the crispier the crust will be.
~Remove the crust from the pan carefully and lay it on a baking tray.
~Spread the tomato sauce over the crust, and top with cheese, sausage, and basil.
~Bake in the oven at 400˚F until the cheese is melted and the crust is crispy.

A Pile of Green

Unfortunately lack of posts does not equal lack of meals. It's officially well into swimsuit season and I've put on 20 pounds, which is not attractive on anyone. I've decided it's time again for the dreaded D-word to make an appearance--diet.

Luckily for my mouth dieting to me only means not having seconds...and maaaaybe inserting some veggies into my diet instead of the constant parade of carbohydrates and meat (they're just so delicious!).

The following recipe is something that I pulled together while browsing Fairway. I actually meant to make gumbo out of this okra yesterday, but Fairway was out so I bought this today in sort of a delayed gratification. I know the infamous sliminess of okra is a bit of a you-love-it-or-hate-it camp; personally I love it, but for the haters this risotto hides it well.

I also want to note that I had wanted to use Maitake mushrooms in this recipe, but Fairway didn't have any non-bruised specimens since I tend to go an hour to closing, so I just used regular brown button Criminis.




Asparagus, Okra, and Mushroom Risotto

1 cup Arborio rice
4-5 cups broth
1/2 lb mushrooms, chopped
6 asparagus spears, cut into 1" pieces
1 cup okra, trimmed and sliced
1 tsp lemon juice
1 tbsp butter
1 tbsp olive oil
1 tbsp garlic, chopped
salt
pepper

~Melt 1/2 tbsp butter over medium heat and brown the mushrooms. Add the asparagus and okra and saute until bright green and al dente, salt to taste and set aside.
~Bring the broth to a simmer, cover and keep warm over low heat.
~Heat the remaining butter and oil in the pan on medium heat and add garlic, saute until fragrant; add the rice and stir quickly for one minute until the rice is coated and opaque.
~Stirring frequently, add the broth a ladle at a time, letting it absorb before adding more until the rice is tender and glossy.
~Stir in the veggies and lemon juice; season the risotto with salt and pepper before serving.