Hey Everyone!
I've noticed that it was so much easier to loose weight with running, as opposed to swimming. It seems even though i'm swimming hard, the 13 or so pounds that I need to loose haven't budged. When I was running, my diet didn't have to be really clean...in fact I ate pizza at least once a week, and found that it helped me during high mileage. During running, my weight was very low despite the pizza habit. While swimming makes me hungrier, and I'm probably burning more calories per workout, the weight loss isn't there.
Why is this?
Thanks,
Jerrycat
Parents
Former Member
It was very good. The best part about it is you can enjoy foods like pizza, stay on track with balanced nutrition, and even lose weight at the same time! I have also learned that you can truly eat like royaty, on a budget, without spending a lot of time in the kitchen.
I make the dough in larger batches, portion it off and freeze it. Then, I take out one portion in the morning and it is thawed and has risen again in time for dinner. I usually turn on the oven and let it preheat for a while with the pizza stone in the oven (sometimes an hour or more). Other than these advance prep steps, the prep time for this pizza (topping and baking) is about 15 minutes total.
I served this pizza with a shaved fennel salad (PICTURED with roasted salmon -- SEE ATTACHMENT). The salad was made with shaved fennel, excellent quality extra virgin olive oil, champagne vinegar, orange zest, chopped capers, chopped kalamata olives, chopped red pepper, Italian flat-leaf parsley, and a little kosher salt and fresh ground black pepper. It was wonderful!
Sorry, I don't deliver to Canada. When I get a chance, I will post more ideas, recipes and pictures.
Cheers!
Swimmer Bill
It was very good. The best part about it is you can enjoy foods like pizza, stay on track with balanced nutrition, and even lose weight at the same time! I have also learned that you can truly eat like royaty, on a budget, without spending a lot of time in the kitchen.
I make the dough in larger batches, portion it off and freeze it. Then, I take out one portion in the morning and it is thawed and has risen again in time for dinner. I usually turn on the oven and let it preheat for a while with the pizza stone in the oven (sometimes an hour or more). Other than these advance prep steps, the prep time for this pizza (topping and baking) is about 15 minutes total.
I served this pizza with a shaved fennel salad (PICTURED with roasted salmon -- SEE ATTACHMENT). The salad was made with shaved fennel, excellent quality extra virgin olive oil, champagne vinegar, orange zest, chopped capers, chopped kalamata olives, chopped red pepper, Italian flat-leaf parsley, and a little kosher salt and fresh ground black pepper. It was wonderful!
Sorry, I don't deliver to Canada. When I get a chance, I will post more ideas, recipes and pictures.
Cheers!
Swimmer Bill
