I don’t know if it’s diet-related or what, but I have been waking up in a great mood the past few days! And full of energy! Karla asked the other day if I have been feeling sluggish throughout the day, and I am happy to report that my energy level has not been compromised at all since starting this intermittent fasting trial. In fact, I might even go as far as to say that I am more energetic. Of course, I haven’t attempted a vigorous workout in the fasting window, so that might affect my energy levels (and mood) if I tried that. I think if I do an intense workout that it would be after dinner, sometime before bed. Right now, I’m just taking advantage of the bursts of energy I have by applying it to NEAT (non-exercise activity thermogenesis) things, like cleaning and walking around the grocery store—several times. Don’t want to miss a sale!
One issue I’ve been having is that when dinnertime comes around I find myself getting full too quickly. It’s not my intention to eat as little as possible during this experiment, it’s to reserve my calories for later on in the day when my fasting window is closed. So getting full not even halfway through my planned menu is troubling knowing that I’ll be tired and going to sleep soon after. Still, I’ve managed to keep my intake hovering around 1400-1600 calories a day, mainly because I don’t skimp on fats and have my snack before bed even if I’m still slightly full from dinner.
Wednesday night’s feast entailed a pizza recipe inspired from a comment in my veggie pita pizza post:
BBQ Quorn, Cheddar, and Broccoli Pizza
BBQ Quorn, Cheddar, and Broccoli Pizza
- 1 cup whole wheat flour
- 1 TBSP agave nectar or honey
- 1 TBSP yeast
- 1 TBSP olive oil
- 1/4 cup warm water (or add until dough forms)
- 1/2 teaspoon salt or salt alternative [Lo Salt], optional
- Combine yeast, water, and agave nectar or honey in bowl; let yeast activate
- Add in flour and mix until dough forms
- Coat bowl and outside of dough with olive oil
- Cover and let sit in a warm area for 3-4 hours or until dough rises
- Preheat oven to 450F degrees, line baking sheet with parchment paper or nonstick foil
- Stretch dough out on baking sheet to desired shape and thickness.
- 2 TBSP BBQ sauce of choice
- About a cup of steamed broccoli florets
- 2 oz sharp cheddar cheese, shredded
- One Quorn Chik’n cutlet cooked, diced, and tossed in 1 TBSP BBQ sauce
Bake on 450F for about 12-14 minutes or until browned on the bottom.
Makes 4 pieces, 260 calories each
If you don’t know what Quorn is, it’s a soy-free meat alternative that actually tastes, looks, and feels a lot like chicken! I wanted to use their Chik’n Tenders for this, but Shop Rite only had the cutlets. By the way, apparently their Chik’n Tenders are soy and gluten-free. However, this is what their web site says:
“Both our Quorn Chicken-Style Tenders and Turkey-Style Roast are free from added gluten, but it is important to note that both of these items are produced in a facility that also processes gluten products.” [Emphasis added]
Translated: Potentially cross-contaminated
You can always use regular chicken if Quorn isn’t your thing. Pork tenderloin would be another great substitute.
I made a fluffy salad topped with chickpeas and Lindsay low sodium black olives to go along with it
I bought this Maple Grove Farms dressing in Hannaford awhile ago and decided to give it a try on this salad along with 2 teaspoons olive oil.
It’s basically sweetened fruit juice and water, but for only 30 calories per 2 TBSP serving, a little flavor goes a long way.
I liked it!
The pizza was AMAZING! But after the second slice and half of my salad, I was stuffed! I ended up leaving a pool of chickpeas and leafy greens and dressing in my salad bowl. I intended to eat the whole pizza for dinner, but I had a piece of cheese while I was preparing it and lots and lots of water throughout the day, so I had a third slice with my bedtime snack instead.
|Intermittent Fasting Day 3 of 7 Menu
I don’t have many complaints with this style of eating, thus far. Even my intense hunger throughout the day has subsided a bit by the third day. I imagine your body adjusts to it more and more over time. I guess we’ll see how it goes after a full week.
Have you seen it?
Tip: For those of you that plan to start a blog, don’t start on blogger.com if you plan to move to WordPress later on! It’s a nightmare moving it. Oy!
Question: What’s your favorite cheese on pizza? Growing up in NY, most pizza parlors are straightforward: mozzarella or mozzarella! It never occurred to me until a few years ago that you can use just about any cheese on pizza. I think mozzarella is still my go-to cheese of choice, but goat cheese is probably my next favorite. Then again, what cheese isn’t fabulous when melted on a crusty bed of dough?