Crustless Supreme Pizza #TNCKETO

October 25, 2017

Week 4 of my Keto-Adapted lifestyle is complete! Guess what?! I gained this week!!

 

In the past I would have freaked out about this current situation, BUT I am older and wiser now. I know that Keto isn’t just a diet….it’s a lifestyle. Whenever you are making lifestyle changes there are going to be ups and downs. The only “down” I’ve encountered so far is that the scale went in the wrong direction….however, I also know that the scale isn’t the best indicator when living on a Keto plan. I did my first measurements today since I began and I am down almost 8 inches!!

 

Hooray!!! So, am I feeling discouraged and down on my luck? HECK NO!!! Full steam ahead!!!

 

I also want to put in here that I am NOT using any Keto drinks or things like that. I am simply following the guidelines of Keto-approved foods. I am consuming 20 grams of carbs or less per day so my body stays in a constant state of ketosis (fat-burning).

 

I am loving how simple living a Keto lifestyle is! I have my list of food that I am eating and I go from there. I haven't gotten crazy with cooking a lot of different recipes as I am trying to keep it as basic as I can for now. I do plan to venture out more, but that will most likely be in my maintenance phase.

 

My breakfast consists of a nutritional drink that I love. I don’t actually “eat” breakfast early in the day, but since I love breakfast foods I have transitioned into eating more of a brunch. By eliminating one meal per day I feel I am helping myself get closer to my goals also. I am not hungry or deprived. If I do feel like eating I do!

 

The other night my guys were out finishing up some work on the ranch. I happened to get in the house before they did. I decided I would try my hand at making something we could all enjoy. What I came up with is what I call Crustless Supreme Pizza. Here is what I used:

 

  • 1.5 lbs of ground beef

  • ½ Onion, chopped

  • 3 cloves of garlic, minced

  • Brown together and drain. Put back in frying pan and combine:

  • 1 can of tomato sauce (14.5 oz) – 6 carbs per serving

  • 1 can of tomato paste (4 oz) – 4 carbs per serving

  • 1 TB. of Oregano (to taste)

  • ½ TB. of Italian Seasoning

  • Salt/pepper (to taste)

 

  1. Mix and cook until hot over medium heat.

  2. Put in 9x13 glass/metal baking dish.

  3. Top with your favorite toppings. I used Mozzarella and a little bit of Colby/Jack cheese for color on the entire thing. I also add a few mushrooms and black olives to my portion (the guys aren’t fans).

  4. Bake at 350 degrees for half an hour.

  5. Let sit for 10 minutes, slice, and enjoy!

 

 

There you have it! Super simple……and yummy! I figured there was about 10 carbs in my serving. I’m not at the point where I am counting every tiny little gram. I may get to that point in a hurry, but for now this will have to suffice. Also, I have seen people using cauliflower for the crust. I am definitely going to check that out when cold weather creeps in and we are looking for more “comfort foods”. There are lots of options out there and when you have an attitude of making it fun…..everything changes! ~Cheyenne

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