Pardeemom

My life as a woman, wife and mother.

Carb loading (!) and new PRs!

on January 12, 2015

So yesterday was an okay day. I exercised a bit in the morning and then proceeded to carb load up the rest of the day! Ahhh, the girls wanted to have cupcake wars and hubby and I were the judges. What kind of mother would I be if I refused them?! 🙂 I was happy to oblige.

Carly cupcakes

C’s vanilla cupcakes with buttercream frosting.

Lydias cupcakes

L and her cherry angel food cupcakes with buttercream frosting. We ate them both and declared C the winner. L is hoping to redeem herself this upcoming weekend. So, it looks like I’m eating more cupcakes next weekend! LOL

In keeping with my carb loaded day I decided to make homemade pizza for supper. It rocked! Yeah, I did not figure out the points for it since yesterday was a bust for me anyway. (Today is a new day, right?)

This is the recipe I used for the crust….

 
Veggie Pizza with Herbed Tomato Crust Recipe

Veggie Pizza with Herbed Tomato Crust Recipe

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. YIELD:6 servings

Ingredients

  • 1/2 cup whole wheat flour
  • 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup tomato juice
  • 1 teaspoon olive oil
  • 1-1/2 to 1-3/4 cups all-purpose flour
  • TOPPINGS:
  • 1 can (8 ounces) pizza sauce
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small red onion, chopped
  • 1 medium tomato, chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  • 2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
  • 3. Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.
  • 4. Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.

Nutritional Facts

1 slice equals 240 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 370 mg sodium, 40 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Read more: http://www.tasteofhome.com/recipes/veggie-pizza-with-herbed-tomato-crust/print#ixzz3OcBAm200

This is what mine looked like with turkey sausage, green olive, black olives, mushrooms and cheese.

homemade pizza

Let’s move on from all the deliciousness to what the workout was today. I must say I was disappointed there wasn’t a cardio workout today since my treadmill is out of commission. Once I got to the gym though I knew things were going to happen!

Monday’s WOD:
A) Back Squat: 15min to build to a 1RM – 130# NEW PR, up from 125# in November
B) Press: 15min to build to a 1RM – no new PR, got to 75# which is my old PR
C) Deadlift: 15min to build to a 1RM – 205# NEW PR, up from 200# in August

This week will begin a 6-8 week strength cycle. The goal for A, B, and C, should be to find your upper limits with perfect form. If you PR that’s great, but we’re not necessarily trying to set any records today. – just trying to find the weight that challenges your stability. At the end of this cycle we will retest, with the goal of setting a new PR.

On tap for the rest of today…..work til 1pm, do something for exercise this afternoon and bake bread since I didn’t do it yesterday. 😛

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