Ricotta Stuffed Tomatoes

I've officially graduated to Month Two of PiYo. 

I lost 8.5lbs my first two weeks of starting Shakeology and PiYo.  The weight was just dropping off.  Then it stopped after week two.  As a matter of fact, my weight was fluctuating between 151.4 and 153.  I was feeling discouraged because I was following the meal plan and exercises and doing everything right.  Then around week three I measured myself and found out that I had lost 14 inches!  Today (week four, day three) I weighed and measured myself and I was 150.4 and down 15.5 inches!  In ONE month!

My favorite PiYo workouts are Core and Strength Intervals.  I found out in Core that there are so many different exercises to work your abs.  You don't have to just do boring sit ups.  In fact, you probably won't get the best results if you are only doing sit ups.  You can work your abs by standing, doing planks, squats, the list goes on!  It took me a few days, but I can finally do an unmodified side plank.

I was pleasantly surprised when I did Strength Intervals for the first time.  It was only 21 minutes long, and I thought it would be a piece of cake.  At first I was upset that I had to wear sneakers (most of PiYo can be done barefoot on a yoga mat).  Strength Intervals was an intense 21 minutes full of squats, lunges, cardio and these things called "beast" something that made me fall over.

I'm so excited to see my results that come out of Month Two!

If you think that you'll be starving on the meal plan that comes with PiYo, you're wrong.  In fact, I sometimes have a hard time eating all of the food.  I've been having fun coming up with different recipes that go with the plan.  Here is one that a friend shared with me.

Ricotta Stuffed Tomatoes
(for the full recipes, please visit http://www.vegetariantimes.com/recipe/ricotta-basil-stuffed-tomatoes/ )

 Being a vegetarian with a carnivore husband poses complicated meal situations.  If I have to cook chicken for my husband, I will (but I use gloves so I don't have to touch the meat... and sometimes I tell the chicken that I'm sorry my husband is going to eat it... is that weird?).  I try to come up with tasty vegetarian meals that my husband and son will like.

These Ricotta Stuffed Tomatoes were a big hit with my husband (Charlie just looked at them and walked away).

All you'll need is 8 Beefsteak Tomatoes, 1 cup of Low Fat Ricotta Cheese, Parmesan cheese, Onion (I used a sweet onion even though the recipe calls for a red onion), Zucchini, Corn (I used one ear of fresh corn), and one glove of garlic.  The recipes calls for you to mix half of the tomato pulp into your stuffing, but I only used 1/4.

Bake it in the oven for 50 minutes at 350 degrees, let cool and enjoy!

Would you believe these tomatoes are only 116 calories per serving?!  Try them and post your review below!

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