You gain some, you lose some.
Yesterday was weigh-in day, and I lost! Great, I made the 5lbs mark. Except, on the Thursday previous, I was at the 7lbs mark. D'oh! I thought I was pretty good over the weekend, but apparently, not THAT good. I keep reminding myself: "but you still lost, and that's good!" Right?
Five pounds is just enough to feel a little less jiggly, and to make me wonder, when I put on jeans, if maybe I had worn them once already. I haven't quite worked up the nerve to try on the "painted-on" jeans (that always makes me think of that Dolly Parton song) yet. Soon. Maybe Friday. If they fit, and I'm still able to sit down while wearing them, that would be a great Non-Scale Victory.
Oh hey, I developed a new recipe! I found a few recipes for something similar, but none had everything I wanted: low points, crunchy exterior, and a little spice. So I made my own version:
Cauliflower "Poppers"
- Ingredients:
- 3 items egg whites
- 1 serving butter-flavor cooking spray
- 1 Tbsp shredded Parmesan cheese
- 1/3 cup panko breadcrumb
- seasoning to taste: chili powder or cayenne pepper, cumin, salt, pepper, tabasco.
- 1 head cauliflower
- Directions
- Preheat oven to 425°F Discard the outer leaves of the cauliflower and remove the florets from the base. Cut the florets into bite-sized pieces.
- Bring a pot of water to a boil. Add the florets and turn off the heat. Let the cauliflower stand in the water 2 minutes. Drain.
- Spray cauliflower with cooking spray
- Line a baking sheet with foil or parchment paper. Arrange the caulifower on the sheet in one layer.
- Roast for 7 minutes, turning cauliflower over halfway through. Meanwhile combine panko or bread crumbs, cheese, chili powder, cumin, salt and pepper to taste, in a small bowl.
- Toss roasted cauliflower in egg whites (I added a little tabasco to the egg whites). If it doesn't look like enough egg to coat the cauliflower, add some water to it. I think you could also use buttermilk instead of egg whites.
- Sprinkle the breadcrumb mixture over the roasted cauliflower and continue to roast for another 15-20 minutes until cauliflower and crumbs are lightly browned.
Approximate points value = 1 per 1 cup serving.