Hello Internet! My name’s Mackenzie and I am participating in the May Nutrition Program at Empowered Fitness in Half Moon Bay, California. I will be documenting my  journey on this blog, every Monday and Friday, as well as sharing yummy, healthy recipes! Let’s do this thing!

Final weigh-ins were this past weekend! I’m actually on vacation so wasn’t able to participate, but the group already lost 438.3 lbs in three weeks so I’m sure the results are going to be fantastic! The program has been a major revelation for me. I find that sticking to the eating plan not only helps me to lose weight, but I feel better. My energy stays more constant throughout the day, I keep a more regular sleep schedule, and my running continues to improve.

My resolve was put to the test right away, since I am in Italy, but I’ve managed to keep relatively within my blocks minus a few “lost” meals, haha. But that’s life. If I stick to my new healthy eating habits then there are always going to be challenges (pun intended). I look forward to receiving my next steps information to find out how I can continue to improve in the future!

So, today I leave you with an Italian-inspired, two block, open-faced sandwich, quite similar to what I ate for my third meal yesterday!

fresh mozzarella, 1 oz. (1 block protein)
2 thin slices of prosciutto, 1 oz. (1 block protein)
2 romaine lettuce leaves (1 block carbs)
1 Roma tomato (included in above carb block)
½ slice freshly baked whole wheat bread (1 block carbs)
Pro Tip: I used Pane di Lariano, which is a thick whole wheat bread with a crunchy crust native to the region I’m in. You can find similar breads at New Leaf. See what it looks like here!
1 teaspoon EVOO (1 block fat)
1 teaspoons Olive Oil Mayo (1 block fat)


  1. Cut the mozzarella into slices. Depending on what type you have (one large ball, a log, or small balls) you will need to cut it differently. Just slice it so it can fit on your bread.
  2. Cut your tomato in slices and half your romaine lettuce leaves.
  3. Spread your teaspoon of mayo on the bread.
  4. Arrange your romaine lettuce and tomatoes on your bread.
  5. Add your prosciutto to the sandwich.
  6. Top it all off with your mozzarella.
  7. Use a small spoon to dribble the teaspoon of EVOO onto the mozzarella.
  8. Buon appetito!

Pro Tip: Depending on the size of your bread and ingredients, sometimes you might not have room for everything. Never fear! Use an extra romaine leaf to wrap up the remaining ingredients. Delicioso!


What do you think of this recipe? Let us know your thoughts in the comments!