South Beach Wannabe Waffle

There’s one aspect of the South Beach Diet that I don’t like: the 14 days of breakfast hell. Breakfast has always been my favorite meal of the day, full of creams, breads and sweet, fluffy doughy things paired with eggs. When I traveled to Italy last summer I was in breakfast heaven:

My blood sugar was all out of whack too, which is probably why I had a complete meltdown on Capri… not a flattering moment. The come-down from the pasta and sugar highs were not pleasant.

Anyhow, back to breakfast!

On Phase 1, breakfast is strictly an egg, meat, cheese and vegetable thing. I don’t know about you, but sipping coffee with a piece of turkey bacon and broccoli for two weeks strait is NOT my idea of enlightening or sustainable.

So, these waffles were a lifesaver half-way through, when I started feeling gaggy at the thought of eggs. Pair it with tomato juice or a small egg white veggie omelette and you’re set!

  • 2 large eggs
  • 1/2 C.  lowfat Ricotta
  • 1 Tbsp. Splenda (or Xylitol, my fav. alcohol sugar)
  • 1/2 tsp. baking powder
  • 1/2 t. cinnamon

Combine everything in a big bowl and beat with an electric mixer. I like to beat it for about 5 minutes. Unlike normal waffle mix, you want to beat in a lot of air to make these a bit fluffier.

Preheat the waffle maker and spray with Pam. Pour in the mix (it will be runny) and cook for a few minutes. The texture will be sort of soggy (I know, sounds delightful…) BUT you won’t feel that all-too-frequent bloat after, and will have eaten a protein-filled waffle.

I topped this with some light cream cheese mixed with Splenda and vanilla, and drizzled some agave syrup on it. Yum.

A little update on my SBD progress

I began Phase 2 of the South Beach Diet yesterday, and though there were some hiccups and moments of cheating during the first 14 days, I am nonetheless 7 pounds lighter this morning. Today I added-in one half of a whole grain tortilla and used a cup of mango for a cardamon-mango lassi for dessert, which was amazing.

It isn’t easy for me to blog in a public forum about my weight loss efforts, BUT I figure a little fear and humility-based motivation couldn’t hurt. And, at least I can share some recipes (and a couple of not-so-good recipes coming soon……)

Stay tuned for Danielle’s Nasty Microwave Quiche Disaster…

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Four-Cheese Stuffed Mushrooms

Stuffed mushrooms are SO tasty and versatile, not to mention easy and fast to make. Since bread is off-limits for the first two weeks on the South Beach Diet as well, they work as a nice substitution for bread in pizzas and as an accompaniment to cheese.

Soft or full-fat cheeses are not allowed on the SBD until later or in moderation, so if you are really strict about no cheating whatsoever, you can substitute it with a reduced fat cheese. Dhiren brought home these two cheeses though and they worked out nicely and added lots of flavor. I don’t think 2 tbsp of cheese is going to set me back or rekindle any cravings.

To make these lovelies, you need:

  • 3 stuffing mushrooms (I made one serving)
  • 1/2 c. skim Ricotta
  • 1 tbsp Gouda
  • 1 tbsp Chambozla (you can substitute any type of soft cheese for this)
  • 2 tbsp shallots, minced
  • 2 tbsp garlic, minced
  • 1/2 tbsp parsley
  • 2 tbsp olive oil

1. Preheat the oven to 350°. Clean mushrooms and remove the “gills” on the inside with a spoon. Heat a skillet and then cook mushrooms for 4-6 minutes on medium heat. This reduces the time needed in the oven.

2. After 3-4 minutes, toss in the minced shallots, garlic and parsley and sauté in a tsp of olive oil. Scrape into a bowl, add the cheeses and incorporate together with a fork.

3. Place mushrooms in a baking dish with the rest of the olive oil (I just used a cake pan– whatevs!) and fill them with the cheese mixture. Salt & pepper them, and then place in the oven to cook for 5-8 minutes or until the mushrooms are soft and the cheeses bubbly. Next time I try this, I’m going to try broiling it, so the cheese gets that nice browned look on top.

4. Decorate with a couple sprigs of parsley or maybe one of these bad boys:

Phase 1: Day 3

Food Stats For Today:

Breakfast
1 egg, a little low fat cheese, spinach
Salad made with 1 1/2 c. arugala, 1 tbsp. Goddess dressing, a couple chunks of LF feta
1/2 c. LF ricotta w/ Splenda and vanilla
Coffee with TJ’s NF half ‘n half & a Splenda

Snack:
Almonds (15)

Lunch

1/2 c. vegetarian chile from TJ’s (highly recommended)
1 relatively large pc. turkey breast
Salad of arugala, green onions, 1 tbsp. Goddess dressing, cucumbers
1 Diet Hansen’s Tangerine Lime

Snack

5-7 sugar-free licorice

Dinner
2 1/2 cups of daal made by Dhiren w/ onions & cilantro

I weighed myself today and have already lost about 3lbs in 3 days.  I realize that sugar and salt causes you to retain added water, so most of this is probably a fluffy loss, but it’s still psychologically motivating.  I’m not going to weigh myself again until next weekend because it can become highly obsessive.  Anyhow, I always need to add a little somethin’ somethin’ to prevent this blog from taking the shape of a “diet blog,” which is is not.  It is a “food blog.”

Motivational moments of the day:

Walking 4 miles today at Newport Beach with Dhiren, and only complaining during the 4th mile as opposed to the entire thing.

Watching Dhiren eat this and not feeling sad:

Monica's left-over chocolate cake & Soy Creamy

Composing while eating cake?