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60 pounds lost -- and counting

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Tahira Nyabinghi writes: Jan.1 230lbs  -- Aug. 1 170lbs

Since I have been working actively in another city, I have not had as much time as I thought I would to write about my progress. I am still on track to my goal but am finding that I do not have the time to go to the gym or really put time into my meal preparation. Many nights, it is just a big salad or a cup of soup. Another one of my regular vices these days is Twizzlers. I can’t seem to get enough of these cherry twists!

My family is taking a notice of my slimming figure; so much that my daughter is beginning to look at me funny. She keeps putting her hands on my face and scanning my face for changes. Once she is satisfied, she goes on her merry way, knowing that her mommy is still her mommy. I figured that I would be a nervous wreck by now since she is starting school for the first time next week but I have managed not to do any type of binge eating. I am proud of myself right now. Next week could be a different story however. I am strong but not that strong.

Both my kids are supportive of my new eating style and enjoy my salad concoctions as much as I do. Our favorite meal together is “raw pizza.” This is our recipe from rawguru.com.

Crust
3/4 cup golden flax seeds (ground fine)
2 cups almonds (ground fine)
2 cups sunflower seeds (ground fine)
2 tbs. olive oil
2 tsp. dried basil
2 cloves fresh garlic (chopped)
1 1/2 tsp. salt
3-4 tbs. honey
1/2 cup water or as needed

How to: Put the water, honey, salt, basil and olive oil in a food processor. Pulse everything till smooth. Set aside. In a large mixing bowl combine the flax, almonds, and sunflower seed powders. Pour the water mixture on top, using your hands form into a big mound. Add more water if necessary. Knead the dough to form a smooth round. Give it a taste to test for seasonings. If it needs more salt add some. Divide the mound into four equal sections. Form these into balls. Take the first ball and put it onto a teflex sheet. Shape it into a thin round. About 4 mm thick. Make the "lip" (crust) around the pizza a little thicker. Do the same thing for the other mounds. Place each tray of pizza into a dehydrator set to 105 F. for 10 hours. Then remove from teflex sheet and continue to dehydrate on the tray for 10 more hours. Leave pizzas in the dehydrator until ready to put the sauce and toppings on.

Tomato Sauce
8 roma tomatoes (chopped)
1 cup sun dried tomatoes (soaked for 2 hrs., save soaked water)
3 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. thyme
2 cloves garlic (chopped)
2 tbs. olive oil
3 dates (pitted)
1 tbs. lemon juice
Salt to taste

How to: Put everything in a blender, add the tomato soak water and blend till thick. Set aside.

Ricotta cheese
1 cup almonds (soaked for 8 hrs.)
1/2 cup truly raw cashews
1 cup pure water
1 tbs. lemon juice
1 tsp. Celtic sea salt
2 cloves garlic

How to: Blend everything up till smooth and thick. Add more salt if needed. Put mixture in a glass bowl and cover with a clean cloth. Let stand for 6 hrs. at room temperature.

Toppings
Chopped sun dried olives, fresh herbs, zucchini slices, chopped tomatoes, slices avocados, pesto, chopped pineapple, slivered red onions, edible flowers, etc...

Assembly: If possible serve the pizzas in pizza boxes. Take one pizza, put it into the box, spread the tomato sauce on the pizza crust. Add dollops of cheese all around and then throw some toppings on top. Garnish with edible flowers and close the lid of the box. Decorate the box if you like! Enjoy warm with a light salad.

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