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Ed Levine's Serious Diet, Week 158: Revolutionary Lo-Cal Pizza?
After last week's fine scale showing, I knew that this week was going to be a real slog. I think I've been eating carefully, but apparently Thinner doesn't believe me or want to hear it.
So yesterday I found myself at the office, eating oranges all morning, contemplating my lunch options. I knew I had to go to a benefit dinner with my wife later that night, so I was determined to eat light but interestingly.
I was having a hard time coming up with what I should be eating for lunch when I remembered reading about this low-cal pizza place that had opened up directly crosstown from Serious Eats World HQ. Revd up π claims to be leading the pizza revolution. Between the π and the revolutionary rhetoric, I should have known better. But I was desperate. It was Thursday and I had to jump on Thinner and report to all of you the next morning.
I tried two kinds of pizza:
The Revd 3.14 Pi, at a measly 170 calories, is described as the "classic NYC parlor pizza with natural part-skim mozzarella." It wasn't horrible, just pretty bad NYC slice with a very thin crust.
What was horrible was the marathon grandpa Pi, at 260 calories, described as "pan baked, thicker crust, natural part-skim mozzarella, fiber-enriched organic marinara." The crust tasted like rye crisp mixed with insulation.
The moral of the story? Just like everything else in the food world, diet versions of regular foods are a waste of calories and time. Instead, eat small portions of the real thing. I learned this a long time ago, but it's good to be reminded just how true it is.
Let's see what Thinner has to say this morning. 223. Up a pound. No more revolutionary lo-cal pizza for me!