Week 2 is complete! Once again I skipped my Monday workout because I was so sore from all the work on the patio over the weekend! :) I did the workout on Tuesday instead. Overall, my nutrition has been kind of a mess this week. Some days good, some days...not as good. But my weight did go down just a bit. I think it must be all the extra work I've been doing on the weekends. lol
I've been using the TT Hot Zone Fat Loss Workout. It's one that I've never used before. One of the reasons I chose it is because on Fridays you do a 20 minute "high intensity" cardio instead of the intervals that you do on Monday and Wednesday. I thought this would help me gear up for all the running I will be doing this summer. I officially kick off my half marathon training on May 31.
The last day to enter the Turbulence Training Transformation contest and still have the full 12 weeks is May 31. Come and join me this summer in the contest! (To my sister-in-law, if you're reading this, This Means You! lol) You can read the all the rules here ==> TT Contest Rules
On Saturday night I made a pizza using the pizza crust recipe from a recent issue of Cooking Light magazine (except I used whole wheat flour). The crust was a lot of work, but on the other hand, not a lot of work. Let me explain. ;)
First, the crust had to be made 24 hours in advance so it could sit in the fridge. However, the only ingredients in the crust were flour, water, yeast and oil so it was easy to throw together.
Second, the recipe made the pizza more of a "Neapolitan" style - cooked at a high temperature (550 degrees F) on a pizza stone. My pizza stone hasn't seen the light of day in a while so it probably should have been cleaned a little better, but I popped it in the oven anyway. Soon thereafter, smoke started pouring out of my oven! With 5 minutes left of a 30 minute preheat, I made a last minute decision to ditch the pizza stone. By now, the smoke was getting pretty thick. So instead, I popped in my perforated pizza pan. Well, that started smoking too! lol
I put the pizza on the perforated pan, threw it in the oven, and lowered the temperature to 440 degrees F. Finally, the smoking stopped! I had to open all the windows and turn on fans to get all the smoke out of the house.
So after all that work, how did the pizza taste? My kids deemed it "super-duper-licious" and we ate the whole thing. I'll make this crust again for sure, but next time I'm going to follow the recipe for Chicago deep dish. Same crust recipe, but you cook it in a baking pan at a lower temperature. :)
Have a great week!
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