The start of a new stage of my life...

3 months again...how does that happen?  LOL

What does that mean--starting a new stage of my life, you may wonder...  Well, after more than 10 years of adult education and advocacy in special education, and 3 years teaching high school history, this year I am switching things up again!  Last Monday, I began the "middle school" phase of my life again!  And, it is at the same middle school I attended as a teen and the same middle school where I did my student teaching all those years ago....well, sort of--the same school but in a newer building at a new site all the way across town!

SO, what is this new middle school phase?  After all those years in advocating for the rights of children with disabilities, I am now a full-time ESE (Exceptional Student Education) teacher for 7th and 8th grade here in LaBelle.  That means that I am the "special ed" teacher for all of our LaBelle Middle School students who have a 504 or IEP (Individualized Education Plan)--whether in an ESE class or not.  I am the one who helps keep up with/monitor their IEPs.  I am the resource room teacher and the one who does the consults on the kiddos who don't spend any time in an ESE classroom, but have special needs.  We had our first round of IEP meetings this week and everything went great!  The Staffing Specialist for our side of the county (the ESE person from the Board of Education) is an old friend and teacher of mine.  She was a science teacher when I was in Middle School.  She was a CHADD member when I founded the first CHADD Chapter of my CHADD career (anybody remember the "duck tape" story?), and she's a great friend and parent of 2 pretty ADHD kiddos...well, young adults!  We've worked together over the last 3 years while I was the "regular education" teacher for lots of children with special needs at the high school.  Now, we'll be working together a bit more and with a new focus--for me at least!

On other fronts, I need to get my butt moving--literally...  I spent too much time on the road and eating out this summer.  I need to lose about 20 pounds to feel the way I used to feel...  I know HOW to do it and I know I have the tools to do it.  What I am lacking is motivation.  Snugly fitting clothes is about to do it though!  I refuse to buy new clothes instead of taking the weight off!  The bike tires are pumped up...I just need to get them rolling!

WTF?

Just shy of the 3 month mark... UPDATE!

On Saturday, Feb 25th, I was sitting in a movie theater with my hubby when I suddenly felt pressure in my abdomen. It wasn't bad--more like the feeling you get when you need to find a bathroom soon for a BM. But, after leaving the theater and finding a restroom, it rapidly got worse. It went from a bit of pressure to feeling like food poisoning in less than 5 minutes. We'd just come from lunch at hubby's favorite fish place before the movie. We both had the same thing, so I'm starting to think that hubby may be in the same situation soon...

It rapidly went from bad to worse and I was hit with the worst pain of my life. I'm talking within 40 minutes I was having abdominal pain that trumped the pain of labor and delivery! After about 20 minutes in the restroom, I finally made it back to the theater and sat down next to hubby. He was getting anxious and would have come to find me if it weren't for all my crap I left in the seat next to him. He said he was about to walk out when I showed up... He asked me what took so long and I gave him a simple answer--I don't feel good. He asked immediately if I wanted to leave. I told him yes. He then asked if I wanted to go to the hospital and again I responded with a yes. Now he KNEW something really bad was wrong because I have a very high tolerance for pain and would never go to the hospital if it weren't serious. We were less than 5 miles from the hospital. He went to the parking lot and got the car and picked me up in front of the theater as I couldn't make it to the car. We went to the hospital and they took me back within 20 minutes, which NEVER happens at this hospital! After that, they left me in a room waiting, and waiting, and waiting and all the while the pain was intensifying. By the time I was writhing on the gurney and had tears rolling, all the while breathing like I was breathing through a contraction, hubby ran one of them down and told them that they HAD to give me something for pain. A few minutes later, they gave me a dose of Dilaudid which relieved most of the abdominal pain, but didn't touch the pain I had across my lower back.

They then did a CT scan to see what there was to see. Because I've experienced sensitivity to iodine, they did it without contrast and could only see that I supposedly had some unexplained fluid in my abdomen. Next, they did an ultrasound to see how much fluid and checked my gall bladder and assorted female parts for potential clues. Nothing to be found there, so they told me they were admitting me for observation. At this point, it had been 2 hours since the Dilaudid, so I asked if it was possible to get something for the back pain. They got me up to a room before that happened. Once in the room, I asked again and they brought me something, but didn't tell me what it was--just put it in the IV port and left. Shortly, the back pain was finally letting up. I thought they'd given me more of the same drug and that all I'd needed was a larger dose in the first place.

After all this strain and stress and combined with the narcotic pain meds, I was getting sleepy and it was getting late. Hubby had my daughter drive over with things I would need and then they both left about 9:30. I passed out with the next dose of pain meds. When they came to give it, they asked if I wanted the Dilaudid or the morphine again. Apparently the second dose was morphine and it worked so much better than the Dilaudid had, despite the fact that I was told it was much stronger than morphine. I stuck with the morphine and passed out for about 3 hours of much needed rest.

They kept me on the morphine ever 4 or 5 hours for over 2 days. Over that time, they redid the CT scan with the contrast and yummy (ugh!) barium. Though he doesn't normally use this hospital, my bariatric surgeon showed up Sunday evening to see me. He said that the CT scan showed nothing out of the ordinary. The abdominal fluid was a very small amount and nothing to be concerned with--not the cause of my current issue. He checked my tummy and found that I do have a hernia deep below the belly button--again not the cause of this. He told me that their best guess on this was that I had a kink in my bowel. That was the cause of the great discomfort and the pain. Over the time I was in the hospital and on the morphine, it straightened out and the pain was decreasing, but not gone. This he said was due to the fact that this was a strain on the bowel and that LIKE ANY OTHER MUSCLE, when strained, it bruises and will take time to heal. Bowels as muscles...never thought of it that way! He went ahead and ordered a full round of bariatric labs ("since you're here anyway...") and told me he'd see me in the AM.

SO, the outcome--it happened, we don't know 100% why and it could happen again. Their instructions? Don't eat any meals that are too large as it could cause the bowel to strain again... Uh, hello! I had an RNY and don't eat large meals. I don't normally eat till I feel full! I hadn't eaten till full the day this all happened! I don't really know what happened. I don't really know what caused it. I don't really know how to keep it from happening again..... Double UGH!

I can honestly say though that this is the very first time I've had any sort of issue since my RNY in August 2006. I was in the hospital from Saturday evening till Monday afternoon. Thank the school district for United Healthcare! As a teacher, my health insurance doesn't cost me anything, and it sure saved me on this one financially. Preliminary billings show a bill of more than $15,000 so far. I will have to pay my deductible of $1000 and they'll take care of most of the rest.

Long story short--sudden extreme pain led to a hospital stay of 2 1/2 days and no real answer/explanation.

Other than this incident, life is good. We've had the world's greatest grandbaby home since Jan 28th. He's a handful, but so much joy. He's growing like the proverbial weed... He's currently quite obsessed with the WWE--particularly John Cena, Kofi Kingston, Rey Mysterio, and Sheamus. He finally learned how to ride a bike with coaster brakes. His first bike had pedals that would pedal frontwards and backwards alike. Now, we get a bike that only goes forward...what's up with that? LOL

We only have him till March 24th... Then he goes back to WV for 8 weeks again. The BEST part though is that he comes home on May 19th and won't have to go back to WV till Christmas! He would go back on July 14th, but school will start in August and he is to start school in a pre-K program this year. According to the divorce decree, once he starts pre-K at age 4, he is home all year. His father only gets him for a week of his Christmas break, a week of his spring break, and 8 weeks in the summer. We want him to know his father...don't get me wrong. It is just that all this back and forth every 8 weeks is a huge mental strain. He will be 4 in July and is still in pull-ups as they don't work on potty training while he's there. We get him almost trained and it is time for him to go back to WV. He comes back totally back where we started... His speech is still not where it should be. I want to cry sometimes when I am out in public and hear some kid talking to his mom or dad and their speech is SO clear. When I ask how old they are, I get answers like 2 1/2... Matt's speech starts to be clearer and more developed each time he's home. Then, while he's at his father's home, he regresses. I honestly don't think they TALK to him there! Oh how I hate this cruel situation he's been put in. He's so smart. He deserves better. Now, he'll finally get a chance to live a normal life. Granted it is the normal-for-a-child-of-divorce life, but he'll finally be fully potty trained. His speech will grow in leaps and bounds. He'll be in pre-K and socializing with others his age, not just adults.

BTW, thanks to Randy for nagging me to post!

Nothing since MAY!

Wow, I feel bad! I have been crazy busy this last 7 or 8 months! Work is, well, work. I love teaching and it is what I want to do for the rest of my "work" life. I've been teaching only world history this year and if you are a teacher, you know how great it is to be able to focus your planning time this way!

My Mom passed away at the end of July and started another crazy ride in my life. Between working towards settling the estate and refurbing the house I grew up in so that my family could move into it, the last 3 or 4 months have been a struggle. Just when you think you've got something fixed and finished, something else pops up to drive you insane! Don't even ASK about the hot water heater! LOL

I wanted to pop in and say hi and let you all know I'm not dead! And, I'm going to repost an old favorite recipe as it's what's for dinner tonight! The recipe is Frank's Buffalo Chicken Dip and I hope you all like it!

This one is actually a repost of a repost... I am making it tonight, so when I thought about it, I thought I'd reshare it for anyone who may have missed it! This is an awesome bake and take dish for covered dish stuff--especially with WLS postops! Tasty and full of protein! I double the recipe, but I only use about 2/3 cup of the buffalo wing sauce as no one here really likes too much spice! I've made it with the canned chicken AND with freshly cooked chicken breast that I shredded myself. Either way, it is delicious, nutritious, and a hit with any group--family or potluck!


FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained

DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Nag, nag, nag... LOL

Do I know how long it's been since I posted??? Yeah, I do! A friend from WV (hey Randy! hey Alice!) emailed that he and his wife have been watching here for some sort of update... It is great to know that folks still think about me from time to time! But, life has been too crazy to get here very much. It will be 3 months since I posted on May 21st! SO, I guess it is time?? LOL

I'm still teaching high school social studies. As you may recall, I got handed a class of Advanced Placement (AP) world history students this year--literally the week before school started. This meant that I got NO time to prepare for teaching this college level class and I had to start doing it without even the time to read and get a chapter or two ahead of the kids. It is a challenging course to teach under any circumstances. THESE circumstances made it more so. I have spent every week from August 16th till last week running just a few days ahead of the kids. There is so much to read and learn as you go through the course for the first time. And, there are no answers to anything to help you be sure you've come to the "right" conclusion yourself! I've found many valuable resources as the year has gone past. The largest of those has been a group of other AP world history teachers who offer support and resources via an online listserv. I can't tell you how much of my sanity those folks have saved this year! And, it will continue as I've been informed that I'll have 2 classes of AP world history next school year. I've got 51 students registered now, so that will be classes of 20 to 30 students each. That is a WHOLE lot of essays to score each week!

In addition to learning how to teach the course, the course itself is a race from the first day of school to the world history AP exam in May. You have only so many weeks to get them through 10,000 years of history and then review it all in the short time between finishing the covering of the material and the exam date. We had 2 weeks left for review. We'd originally planned about 3 1/2, so we lost over a week due to various things.

All in all, I think the year has gone well. My evaluation by my principal was awesome and I am looking forward to doing it all again next year. The good part, though, is that I will be attending a College Board sponsored AP world history workshop for a week this summer. The workshop is conducted by one of the well-known names in the AP world history game--Bill Strickland. He's been a wonderful fount of resources this year and I look forward to this face to face chance to learn more. Even better, the workshop is 2 hours from home in the lovely St. Petersburg, FL area and the funds were available to cover a hotel room, so it is like a mini-vacation with the workshop!

BTW, we won't find out how the kids did on their exam till July some time...UGH!

The AP world history that I taught was in addition to various other social studies classes--American history, regular world history, and American government. I also taught a whole trimester of reading back at the beginning of the year. Next year is supposed to be (fingers crossed) the two sections of AP world history and 2 sections of regular world history, which will run sort of parallel to the AP world history if I work it right... Plans are underway!

Life... Well, it has been crazy as I said! I'll celebrate 5 years since surgery on August 29th and I must report that my weight is up as a result of not taking enough time to take care of me... I did have my annual labs done in April and those were good. My iron is holding in the low range, not slipping lower. I'm sitting uncomfortably in the 240s these days. That is a gain of about 35 to 40 pounds over the past 2 years. I maintained between 205 and 210 for a very long time--like a year and a half. Then, the pounds started slowly creeping on about the time I started teaching full-time. I know that part of the problem is that I am not eating protein snacks like I did when I was home all the time. And, I can't blame anyone but myself. I haven't taken time to exercise. I haven't addressed the food choices and schedule. I do an okay job when I am at home, but the carbs have sure creeped back into my diet. And days when I forget to bring lunch to school means eating the school lunches. I swear those kids probably have feathers sprouting in their armpits from all the chicken they eat, but it is always breaded... Ugh! And, the school lunches are always carb-laden... One that they do regularly is terryaki chicken (which isn't too bad), but they serve it over white rice with a roll on the side and it is accompanied by either broccoli OR black beans AND a syruppy fruit cup. I hate paying $4 for some chicken and some broccoli or beans! I can tell them to keep the rice and the roll, but if I am hungry, I don't always do it. If the roll is whole wheat, I choose that. Otherwise, I eat some rice...

Good choices? No, not so much! I still keep sliced cheddar cheese in my mini-fridge. I still keep pepperoni slices in there, but it isn't the turkey pepperoni because it isn't available in a store brand here like it was in WV where we had the Kroger brand... I still keep my iced tea unsweetened and add Splenda. I don't drink ANY water...just the tea and I know that this can be a factor for weight loss/maintenance. I've gotten back to keeping protein bars in my desk again--just the Atkins Advantage chocolate peanut butter ones, but they're affordable and better than some out there. If I get hungry mid-morning OR if I fail to get breakfast before school, I can grab one of those towards the end of my second class and get me through to lunch.

What can I do about this weight gain? What do I plan to do? Well, school gets out on June 9th and teachers' last day of work is June 10th. Then, I have 10 weeks to figure it out!
Step 1--cut the carbs! I'm working on it, but every time I have a really good day, I cave in at night to the salty cravings...
Step 2--get back to exercising. Hubby's been home lately and I've got him talked into getting back to walking in the evenings... He was up to almost 2 miles per day at the time he was 3 months postop from his quadruple bypass. Then, once he was back to work full-time, he all but stopped walking any further than from the tractor-trailer into the truck stop and back again... He feels like crap and he's gained the 30 pounds that he lost right back again. SO, he's getting on the bandwagon with me when he's home. I got a new bike back before Christmas and haven't put 15 miles on it I bet... That is going to change! Between walking in the evenings and some afternoon bike rides, I hope to see that scale start to dive again.
Step 3--Planning a protein snack regimen for next school year...and finding some stuff I like to keep it going. I also need to get back to eating more salads... I like salads. I missed them SO much during that first 6 months postop! I'm going to get those back into my diet again and keep them there.
Step 4--More of the same! Getting the stuff back in place is one thing--keeping it there is another. I know that I learned all this stuff during my weight loss. I kept the weight off for a long time by just staying on track. I wasn't dieting. I wasn't going out of my way to not eat anything, but I was EXERCISING and I was getting the protein in...everyday, no matter what... Before my surgery, I was clueless how to lose the weight and keep it off. I can't say that anymore. I know what I have to do. I know how to do it. I CAN DO IT! I will do it...

Cha Cha Cha Cha CHANGES!!

Now, for the changes I made to my tortellini soup recipe tonight....

Instead of ground beef, I used turkey meatballs cut into four pieces.
I added a can of black beans (drained).
I used stewed tomatoes instead of just plain diced tomatoes.

And, as I'm back in LaBelle, I added a dash of Everglades Seasoning!

It is done and it is AWESOME! Pic on my Facebook page!

3 mos again!

Recently, a dear WV friend pointed out to me (by email...) that I hadn't been posting to my blog. Well, all I can say is that life has intervened yet again. My last post was titled, "Has it really been almost 3 mos?" Well, that was in December and here we are almost to March! SO, I guess the same question applies.

Lots of stuff can happen in 3 months time! My weight is up--20 pounds or so more than I want it to be. My comfort zone is in the 205 to 215 range. Moment of truth--the number is more than 235 right now and it is entirely my fault. All those things we learn in the first couple of years postop would do me a world of good right now. Cutting back on the carbs, getting back to high protein, and doing some exercise on a daily basis would help me get right back to where I want to be. My clothes are fitting poorly, so I don't have a choice now. I refuse to buy a new set of clothing in a larger size range! Just NOT going to do it! SO, I got a new bike for my anniversary. I need to actually start riding it though. I live in a rural neighborhood, so no excuse for not walking. The carbs part...not quite so easy to break, but the exercise would certainly help with that too. I did stop by Vitamin Shoppe and stock up on protein bars the other day. I just need to purge the bread from my diet again.... It is awful to know exactly what to do to turn the situation around and to still struggle to find the motivation to DO it!

My grandbaby gets to come home next Saturday! Woohoo!! And, I got him a new bike too, so I'll have the baby wanting to ride as a motivator if nothing else works! He will be SO excited to see that bike! He's only had baby bikes till now and this is definitely a big boy bike!

Hubby is working 3 weeks at a time lately, so he's only home for 3 or 4 days every 2 1/2 to 3 weeks...bummer! And, he spends the first couple of days at home just resting and taking care of honey-dos! This means that more of what needs done around here falls to me. I am also still working full time as a teacher. I have 3 different classes to teach, which means lesson planning for 3 completely different courses. I was told this week that I may get to teach all AP World History next year. That would absolutely rock! 4 sections of the exact same class ALL YEAR LONG! Only one course to prep for is totally awesome, though only a teacher can appreciate it fully... And, AP world history is new to me this year, but I am starting to get in the groove with it and would absolutely love being able to devote all my time to this one course and being able to better develop my ability to teach this one class as opposed to trying to split my time amongst the 3 classes like I'm currently doing. If I want to read something to learn more, I have 3 classes competing for my time...which is most important? What can I read to help me in all 3? This makes it hard to choose!

Mandy is still working, but not going to school. How do you convince someone who graduates with a 3.8 cumulative GPA that they should go to college? We "made" her go for a semester after graduation and she totally blew it off, got all Fs and now has a 0.75 GPA. She had a previous college class as a dual enrollment student, so isn't a total 0.0 GPA. BUT, now she has money to payback in order to retain her scholarship AND she has to go a full semester without Pell grant before she can get it back too. That means paying back about $1200 for the classes she flunked and then managing to go without the help of Pell the first semester back. She gives no sign of any interest in going back yet... UGH! She turned 19 this month and gives NO help at home. We're basically like someplace she rooms for free. She pays no rent, does no chores, helps in no way whatsoever, and we're supposed to provide her a vehicle to run around in as well. NOT!

Eliza will turn 22 next month... She's still taking classes and she is starting to grow up, finally, we think. She's more respectful of what we do for her and for the baby. She is more helpful around home and when a vehicle needs maintenance or repair. She is doing better with helping her grandmother when she needs errands run or just someone to visit with her or ride to a doctor's appointment with her. She's just plain more adult than she's ever been. AND, to top it all off, she and her ex-husband are finally on speaking terms and can have a somewhat adult conversation without him just hanging up on her.... He's got another child already--born in January. Matthew got a little brother in January. Will this make things better? No, probably worse. But, perhaps--with this new focus--things will smooth out a bit on that end of this struggle and we'll get more cooperation. Matthew is supposed to start a 3 year old pre-K in August, but we are waiting to see what his Dad has to say about it...

That is pretty much the state of things here now... I'm going to post a recipe that is actually a repost from at least 2 years ago. This is what we're having for dinner!
Hugs till next time!
Lea

The Perfect Boiled Egg...

A fellow postop shared the following egg boiling info on the Graduate-Low-Carb-Lifestyle group over at Yahoo. I'm no Martha Stewart either, but this is how I have boiled eggs for years and it DOES work and works well. There are so many people who say that they can't boil eggs that I thought I'd post this for the masses!

http://www.goodegg.com/boiledegg.html
Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not `boiled') will be more difficult to peel.

http://www.marthastewart.com/article/boil-a-perfect-egg
Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled egg is cooked, transfer it to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.

Read more at Marthastewart.com

Are you getting the right LABS done??

Lots of people get labs done after WLS. Do they get the RIGHT labs done though? Some yes, but most NO. Vitalady Michelle created a thorough list of post-op labs that any WLS postop should take to their doc (whether their PCP or their WLS surgeon) and request that they be run AT LEAST every 6 mos. If you have insurance that will cover it, go for every 3 mos. Do not go more than a year without a complete set of labs though! I'm borrowing the list via copy/paste, but this is the list that Vitalady and Andrea both share regularly with fellow postops:

*80053 Comprehensive Metabolic profile: (sodium, potassium, chloride, glucose,BUN, creatinine, calcium, total protein, albumin, total bilirubin, alkaline phosphatase, aspartate aminotransferase) (10231)

* 84134 Pre-albumin:

* 7600 Lipid profile: (cholesterol, HDL, LDL, triglycerides, chol/HDL ratio)

* 10256 Hep panel: includes ALT (SPGT) & GGT)

* 84100 Phosphorous – Inorganic: (718)

* 83735 Magnesium:

* 84550 Uric Acid: (905)

* 7444 Thyroid panel: (T3U, T4, FTI, TSH) (84437; 84443; 84479; 84480)

* 85025 Hemogram with platelets: (1759)

* 7573 Iron: TIBC, % sat

* 83550 Ferritin: (457)

* 84630 Zinc: (945)

* 84446 Vitamin A: (921)

* 82306 Vitamin D: (25-hydroxy) (680)

* 84052 Vitamin B-1: (Thiamin) (4052)

* 84207 Vitamin B-6: (Pyridoxine)

* 7065 Vitamin B-12 & Folate: (82607; 82746)

* 83970 Serum intact: PTH

* 83937 Osteocalcin:

* 84597 Vitamin K:

* 85610 PT:

* 85730 PTT:

2^ND GROUP

* 593 LDH:

* 31789 Homocysteine, Cardio:

* 83921 MMA:

* 367 Cortisol:

* 84255 Selenium:

* 84590 Vitamin E:

* 82525 Copper:

Recipe: Frank's Buffalo Chicken Dip (sort of a casserole...)

This one is actually a repost... I am making it tonight, so when I thought about it, I thought I'd reshare it for anyone who may have missed it! This is an awesome bake and take dish for covered dish stuff--especially with WLS postops! Tasty and full of protein! I double the recipe, but I only use about 2/3 cup of the buffalo wing sauce as no one here really likes too much spice! I've made it with the canned chicken AND with freshly cooked chicken breast that I shredded myself. Either way, it is delicious, nutritious, and a hit with any group--family or potluck!


FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 3 1/2 cups dip | Prep Time: 5 min. | Cook Time: 20 min.

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast
in Water, drained

DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Tips:
1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2.Tips: You may substitute 2 cups shredded cooked chicken.
3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Even Jillian Was Fat As A Teen....

Most WLS postops can tell you a tale of woe that goes way back to their early childhood. I know I can. And, if I had them handy, I could scan pics that go back to my childhood and show you proof. I have them, but they are packed away at the current moment (project for the future!). I was a fat kid. I was a fat teen. I was a fat adult. It all lead me to become super-morbidly obese and 410 pounds! Well, in a Redbook article, well-known fitness guru and hotbod Jillian Michaels

reveals just the same story! At age 14, she carried 175 pounds around on her five foot two inch frame... Who'd have thunk it to look at her now! And, she lost the weight before the skin got all stretched beyond return. Good for her!

She tells Redbook that her mom noticed that she'd gained weight (she was 50 pounds overweight) and enrolled her in martial arts classes. If only it were that simple for some of us! If only our moms recognized and dealt with the problem. If only.... If only my mom had pursued my health issue (I was not diagnosed at hypothyroid till I was married and having my second child). If I, myself, had known that help was available and that I wasn't just a fat loser.... Well, that is how you feel when you try for years to lose weight and nothing works. Every time you see a doctor, you get the butt-chewing about your weight, but no suggestions as to what you can do about it other than "go on a diet...." Yeah, been there, done that!

Knees......take 2!

Back last fall, I had both my bone-on-bone knees scoped and cleaned up... Once they healed from the scoping, they were pretty good. The right one was painful and clicking for a long time, but is pretty good now. The left was good for a while, but hurts like a beeyotch lately. I went back to the orthopedic surgeon a couple of weeks ago and got cortisone shots in both knees. Then, he said, "you know, what you have going on is probably a bone chip floating around in there chewing up the cartilege...." Wow, doc, thanks for that imagery! SO, due to the bone-on-bone rubbing in my knee, he thinks that I have bone spurs/chips floating in the joint and chewing up what teensy little bits of cartilage I have left! Great! That leads me to believe that this scoping/cleaning may be a regular thing till I get to the point that they just replace the whole joint(s). How's that for incentive to keep the weight off and take it as easy on those knees as you can?

I am having the left knee done again on Tuesday (6/22). Wish me luck!

10 ways to include healthy carbohydrates in your diet

Not sure where this came from as a friend passed it on to me... The list is pretty simple and some are no-brainers for a postop WLS lifestyle... See what you think! How many of these are you doing already? How many could you try now that you have them in mind? 1. Choose corn instead of flour tortillas. 2. Use whole wheat pasta instead of refined white pasta. 3. Opt for whole-grain breads instead of refined white breads. 4. Choose brown rice instead of white rice. 5. Eat slow-cooked oatmeal or steel oats in place of processed or "instant" cereals. 6. Snack on whole, fibrous fruits instead of artificial sweets and candies. 7. Opt for yams instead of white potatoes. 8. Choose whole wheat snack crackers over butter crackers. 9. Try making your own pizza with whole wheat pizza dough. 10. When eating baked goods, opt for muffins or pastries containing whole grains, nuts and berries instead of processed and refined white flours and sugars. I have a wonderful whole wheat pizza crust recipe here on this blog... I only use the Barilla Plus pasta these days. There's a little Mexican grocer at the end of my street that makes fresh corn tortillas EVERY day and you get about 15 tortillas in a foil wrapping for $1! When I want tortillas, this is what I use--even for my burrito bake recipe. I don't eat many potatoes--of any type or color. Just don't crave them anymore. Crackers--my fave these days is the multi-grain Club cracker. But, I don't eat them without cheese! I haven't had a slice of white bread since July 2006. My favorite these days is Arnold's Health Nut bread but we usually use their Multi-Grain Sandwich Thins. Those are awesome and nice and thin so not too filling and leaves room for lots of meat and cheese. I never eat oatmeal. I love fruit as a snack, and I make my own sweet goods with Splenda and healthier flours. If I have to make it, I won't eat it as often!

From HungryGirl.com a new take on the KFC Double Down chicken sandwich

And yet another internet find!
Link: http://www.hungry-girl.com/askhg/askhgdetails.php?isid=2058

The freakish Double Down at KFC has 540 calories, with more than HALF of those calories coming from fat. There are 32 grams of fat in that thing! Aside from the fried chicken patties (a.k.a. the "bread"), there's cheese, creamy sauce, AND bacon! As for the Grilled Double Down? Oddly, that one isn't much better, with 460 calories and 23 grams of fat. If you really want to kick a craving, here's how to faux-fry your way to Double Down town... Start with two 3-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness. Grind up 1/2 cup original Fiber One cereal in a blender or food processor, and season to taste with some chicken grill seasoning. Dip your cutlets in fat-free egg substitute, and then coat 'em in the seasoned cereal crumbs. Cook over medium-high heat in a skillet sprayed with nonstick spray until done (about 4 minutes per side). Meanwhile, mix up some fat-free mayo with a little ketchup, Dijon mustard, and a dash of cayenne pepper; that's your sauce. Cook up a slice of extra-lean turkey bacon (or thinly sliced center-cut bacon), and break it in half. Now spread a little sauce on top of those faux-fried chicken cutlets, and top one with a half-slice of reduced-fat Jack cheese. Put the bacon over that, followed by the other half-slice of cheese. Put the other cutlet on top with the sauced-side down. Heat the whole thing in the skillet, pressing down with a spatula, until the cheese melts. Mmmmm! Your swap will have around 340 calories, 8g fat, and 14g fiber. For a "grilled" version, just skip the cereal and egg, and season your chicken directly with the grill mix -- that'll have about 270 calories and 7g fat. Not bad!!!

Awesome looking reduced sugar oreo cheesecake recipe!

Just found this on the web and HAD to share!!
Link: http://eatingwelllivingthin.wordpress.com/2009/08/28/what-have-we-here/

What have we here?

August 28, 2009 by Linda

OREO CHEESECAKE

That’s right, kids! The good stuff is still available to us!

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

(I have to say my daughter made the one that got photographed…so gorgeous!)

~~~~

Vegetable cooking spray
2 pkgs sugar free Oreos or Murray’s sugar free chocolate sandwich cookies, divided
1/4 cup butter, melted
Four 8-ounces pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granular
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn’t seep out and burn in the oven and place on a baking sheet. Set aside.

Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray’s) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Per Serving: 230 Cal; 6 g Protein; 17 g Tot Fat; 14 g Carb; 0 g Fiber; 0 g Sugar; 219 mg Sodium

Revision?

So, December 21st I was supposed to have my surgery... I went in. They took me back. I got changed into the gown. I had labs drawn. I had an IV running. The anesthesiologist had already been in and explained that "you'll be asleep for this..." and asked me if I knew that. I told him it certainly was my preference! They gave me the "shot to help you relax." And I was waiting for my turn when one of my doc's nurses came in and asked me if I'd be okay with rescheduling for Weds, 12/23 (two days later).... UGH! Are you freaking kidding me? Well, she wasn't! The case before me, an RNY on a very heavy woman who'd had numerous previous abdominal surgeries and had tons of scarring and hernias inside, was running WAY longer than anticipated. The doc didn't think he'd be 100% to do me when he was done. SO, we rescheduled...and I went home...and I was still mad though I had to respect his decision.

Then, on 12/23, I went back and did it all over again. But, nothing went well. Took 4 tries to get an IV in and when it finally worked, it was at the hand of Atilla the uncaring doctor who gave me no choice in how he did it and basically had me in tears from the pain by the time he got it running. Then, more waiting. The anesthesiologist this time was cool too. Answered my questions and told me that he'd see if he couldn't get that IV out of my danged hand while I was under in the OR. That didn't happen, for whatever reason. But, he did get one in my arm in recovery. I was in a room shortly, but freezing and in a lot of pain--more than I remember after my RNY... I was using the morphine every 2 hours and taking Percocets every 4 hours for two days! The very first night, I got a roomie at 11 pm. LOTS of noise and suddenly losing control of the TV when I was in too much pain to do anything else! Not a happy camper!! LOL Plus, the darned nurses kept pulling the drape between us and they'd pull it so far it blocked the TV screen anyway, so even when this other chick was asleep, I couldn't make use of the TV. By the third day, I had walked enough to get the gas moving in my chest (they pump your abdomen up with gas so they can move around and see easier for the laparoscopic procedure). That pain was letting up, but the surgical incisions were still awful. And, they'd used that Dermabond (superglue) to close me up instead of stitches and it itched like a demon!! I would MUCH rather have stitches after this experience! The only good thing??? No drain!!

After I got home, I was doing more than I should have been, but you know how hard it is to sit there and see things that need done and know that no one else is going to do them......SO, I really did not take the proper amount of time to heal before I was back at it. And, I caught whatever the grandbaby had and got sick on top of it all! When I went back to work on Monday, Jan 4, I was more tired than I was before we got out for break.....UGH!!

Now, I am pretty much healed, but still have times when my abdomen sort of knots up for no known reason. I'll ask the doc about it at my followup this week. I was told that he took my pouch from "about 80 CCs" to "about 50 CCs," so I should feel more restriction to the amount of food I can eat, but have not really experienced that. I did have one incident with eating too much and some of it coming back up. Yuck! Hadn't had THAT happen in about 2 years! I guess I can eat a bit less than before, but it still seems like I can eat a lot more than I could early on... I have not seen any additional weight loss other than dropping the water weight I put on in the hospital from all the IV fluids... We'll see! This surgery was NOT about losing additional weight though! It was about fixing my hiatal hernia and the candy cane hook on my intestine below my pouch. I have seen a drop in the amount of burping and belching, but not a total alleviation of that problem. Maybe with time.....
Current weight? 210

Wow, 3 mos and so much has happened!

When I signed in just now, it said that my last post was posted Sept 11, 2009! OMG, that is 3 months ago! And, there has been SO much happen in my life since then...

I seem to recall posting about my knee scopes. I think I posted about hubby having health issues. Maybe I need to go back and read it again myself to see just what I have posted already! BRB LOL

Okay, so I posted about my knees, but not much more health-wise. I did tell you guys that I had found a bariatric doc here in FL. Dr. Shieh is great! He did my EDG on 9/23 and determined that my bypass is sort of messed up. The end of my intestine, which SHOULD come straight up to the bottom of my pouch, is hooked over like a candy cane with the end of the intestine closed up and connecting to the bottom of my pouch from the top of the candy cane hook. This means that I have my pouch, then below my pouch the food flows into this hook/chamber area and fills up there before my pouch fills up, so I essentially have TWO pouches and can eat a lot more than originally intended. In addition, I have a hernia that needs fixed. It causes lots of burping/belching every time I eat or drink ANYthing (and I do mean anything--even a sip of water!). At the time it was all diagnosed, I was not working and doc didn't think the insurance I had would cover the surgery to repair it all. Well, I have just gotten insurance approval to have this all fixed. It is technically a revision of my original RNY, but is a surgery specifically to correct the hernia and this hooked over intestine/pouch area. I will be having surgery on 12/21 and will be all fixed up afterwards. The hard part? It is really like having the RNY all over again! Teeny little pouch (as he'll make sure all is good on the actual size when he is done--it is a little large now plus the extra pouch space from the intestine), full liquids for days, etc. The good part? I have done it before and know what to expect this time. Hopefully there won't be any of that what-the-hell-did-I-do-to-myself phase this time!

In the meanwhile, I got a full-time teaching position! I am teaching social studies (world history, American history, geography, government, etc) at the very same high school that I graduated from way back in 1985. How cool is that? In a time when most of the counties here nearby laid off oodles of teachers at the end of last school year, I move back to town and get a position in the middle of the school year! Just had to be meant to be! There is a downside. The position requires dual certification--social studies AND ESE. My current certification is social studies, so I have to obtain the ESE certification. I am taking the FTCE for that this week. I'm studying and trying to get prepared. I take the test Thursday afternoon. Fingers and toes crossed and all prayers are greatly appreciated!

The World's Greatest Grandbaby has been in his dad's custody since 10/9/09. We've been to WV for court twice since then in my daughter's attempt to get him back. We've been waiting since 11/18/09 for the judge to render a ruling. How ridiculous is that? It has been almost a month now and we were told that he'd do what he could to render a quick ruling. If this is quick, I'd hate to see a slow ruling! Geez Louise! I have gotten to spend just about 18 hours with him since October 9th and we miss him dearly. We hope to have him home by Christmas.

Hubby has been through the wringer healthwise, but suffice it to say he is finally on the mend! He has had cellulitis that caused him to have a toe amputated. He had a heart attack and a quadruple bypass. Now, all that is left is the healing and that is going well.

What else??? Well, let me think and I'll post again soon!

Confession is cleansing, right?

Starting weight for me was 410 pounds in 2006. These days, I range from 202 to 208 MOST days. That is a 200+ loss. My all-time low was 197. I know I will never see my goal of 185 without removal of LOTS of excess skin/tissue. But, I have also gone from a 36W or a 4X or 5X to a 14/16. I can also wear mediums in some stuff and larges in others. That is HUGE--being able to shop locally for all types of clothing! Trying stuff on in front of a mirror instead of shopping from a catalog... You all know what I mean!

I'm dealing with iron deficiency and will probably start iron infusion therapy soon. I'm getting my vitamin D up finally--51! I was down to 11 a year ago!

I have fallen off the calcium supplement wagon and only recently realized it. I hadn't taken a dose in almost two months! I had a routine before we moved from WV in June. I took them without fail, twice a day, EVERY day. Then, packing, moving, getting settled--my routine as broken, my supplements not located where they had been... Ugh! I just got them back in their place, took a dose and will start working to get back on track there.

I still battle DAILY with constipation.... How about you guys?? Had both knees scoped this past month and with the pain pills, that was even worse. Just getting back to normal (for me) now.

Eating....not sure I want to discuss that! LOL Confession time... I'm eating too many carbs (mostly complex, but still too many) and not really enough protein. I have changed my night-time snack from carbs (junk food) to nuts and or cheese, so hat is progress I suppose. But, still need to really get my eating back on track.

I moved from my home of the past 10 years, and my really strong WLS support group in June. I am back close to my immediate family, but they are not exactly the most wls friendly folks. Their eating habits are atrocious! And, they do NOT want to hear about it either. I have no support group here yet either. Heck, I only just found a new doctor Aug 27th! I'm still sort of stuck between home in WV and my interim home here. We are renting till we find/buy a house and go through another huge move. Everything seems sort of "in limbo" if you know what I mean. I think that is part of what has me so off track in everything.

What have YOU lost??

I've lost an average adult man AND an automobile tire!

WHAT HAVE YOU LOST??

Your weight loss =

1 pound = a Guinea Pig
1.5 pounds = a dozen Krispy Kreme glazed donuts
2 pounds = a rack of baby back ribs
3 pounds = an average human brain
4 pounds = an ostrich egg
5 pounds = a Chihuahua
6 pounds = a human’s skin
7.5 pounds = an average newborn
8 pounds = a human head
10 pounds= chemical additives an American consumes each year
11 pounds = an average housecat
12 pounds = a Bald Eagle
15 pounds = 10 dozen large eggs
16 pounds = a sperm whale’s brain
20 pounds = an automobile tire
23 pounds = amount of pizza an average American eats in a year
24 pounds = a 3-gallon tub of super premium ice cream
25 pounds = an average 2 year old
30 pounds = amount of cheese an average American eats in a year
33 pounds = a cinder block
36 pounds = a mid-size microwave
40 pounds = a 5-gallon bottle of water or an average human leg
44 pounds = an elephant’s heart
50 pounds = a small bale of hay
55 pounds = a 5000 BTU air conditioner
60 pounds = an elephant’s penis (yep, weights more than his heart!)
66 pounds = fats and oils an average American eats in a year
70 pounds = an Irish Setter
77 pounds = a gold brick
80 pounds = the World’s Largest Ball of Tape
90 pounds = a newborn calf
100 pounds = a 2 month old horse
111 pounds = red meat an average American eats in a year
117 pounds = an average fashion model (and she’s 5’11”)
118 pounds = the complete Encyclopedia Britannica
120 pounds = amount of trash you throw away in a month
130 pounds = a newborn giraffe
138 pounds = potatoes an average American eats in a year
140 pounds = refined sugar an average American eats in a year
144 pounds = an average adult woman (and she’s 5’4”)
150 pounds = the complete Oxford English Dictionary
187 pounds = an average adult man
200 pounds = 2 Bloodhounds
235 pounds = Arnold Schwarzenegger
300 pounds = an average football lineman
400 pounds = a Welsh pony

Confession is good for the soul...

That is what they say anyway! Confession and that purging is good for your soul and your emotional being... Well, it is TIME! LOL On Monday, I have a 2 1/2 year postop visit with my surgeon. And, at that visit, I will be forced to admit to about a 10 pound overall gain from my weight one year ago. I hit my all time low of 197 in March of 2008, but it was a split second before I was back at 200 and stayed there pretty much for good with only a 2 to 5 pound float most of the time. I'd gain a few pounds just before my period each month with the water gain. I lose that most months literally the second day of my period. Some months my calorie intake would be up a bit and I'd gain some, but as it fluctuated over time (the calorie intake), the weight would level back out. All in all, I have stayed between 200 and 205 since last March.

I have never been a diligent exercise person. I live out in the boonies on top of a hill. It is 30 minutes to "town" and the nearest place to exercise. I don't have much to work with at home and the "gym" in town is sort of a joke. The cost is as much as if it were a Bally's or a 24 Hour Fitness, but the equipment sure isn't! LOL So, I garden in the spring. I live life. And, when I get the chance, I do a bit more. Every time I run errands or go shopping, I park at the end of the lot and I walk more while I'm out. I carry my own animal feed and groceries as much as possible. I load and unload 8 or 10 cases of bottled water when I make the trip to Sam's Club. You get the drill! I do laundry, household chores, climb the stairs instead of taking the elevator, and just take the opportunities life presents to do a bit more and burn a few calories.

I eat reasonably well. I try to always think protein first. I nix the bread whenever possible. We (as a family) rarely do pasta. If we do pizza, we make it at home with a whole wheat crust and lots of protein goodies on top. We enjoy meats, healthy veggies, hearty casseroles and crockpot dishes. I have always loved to cook and started adapting my cooking years ago when my hubby started dealing with type 2 diabetes and high cholesterol.

Then came the carbs... There is no other excuse. Lately, we have had some stressful stuff going on at home. Hubby's job layoff and job change. My own slow-down after the holidays as a substitute school teacher. Both of those, coupled with taking in our older daughter, her hubby and their infant son (our grandson), lent a lot of stress to our life as we tromped through the downturned economy with fewer dollars in our pockets and more bills in our hands waiting to be paid... Add in some health issues (that couldn't be addressed while we had no health insurance) and things were even more stressful at times. I've been in a funk a lot lately and I've been in that snacky mood much more often than in the past 2 1/2 years. SO, I've been snacking and not on things that would normally be okay. A snack is not a snack if it is a planned part of your daily intake, right? Well, telling yourself it is time for your planned snack BUT eating a couple good-sized handfuls of Sun Chips is not the same thing! The snack that may have been 15 grams of protein in about 180 cals and 14 to 18 carbs in the past is suddenly 300 cals, many more carbs and maybe 7 or 8 grams of protein... Those carbs beget more carbs at mealtime. Pasta and rice creep back in. Then bread becomes okay again. Instead of one slice used for a sandwich, you now eat a whole sandwich--more bread, less room for protein rich stuff in between. Instead of pepperoni crisps and cheese, you have tortilla chips and salsa. Instead of a protein bar, you have pretzels and peanut butter. At bedtime, instead of a small dish of something like ricotta fluff, perhaps you have no-sugar-added ice cream OR a couple (ugh) cookies. But, you only ate it because everyone else was having some.... Yeah right! You ate it because you wanted it. You ate it because you have been on such a carb fest that you just can't say no anymore!

BUT, at some point, it has to stop! For me, this doctor's appointment is going to be that breaking point. I should have already called it quits. I should have been carb-detoxing for weeks already. I know what it takes to get back on track. All I have to do is DO IT. SO, it is time!
Step one--CONFESS!!
Step two--Get motivated to change things.
Step three--Make those changes.

So, I confess! I have been eating WAY too many carbs lately. I have just eaten whatever I felt like eating. I have not been planning my meals or our family dinners like I normally do. It has impacted my eating AND my grocery shopping for the whole family. The items in the house are not what they normally would be. There are always the makings for something sweet if we take a notion, but it is something like a protein enriched cookie (see my recipes here). It is not a pan of gooey cinnamon rolls or a scrumptious chocolate cake. What is there now is more the junk food sort of thing and I've eaten some of it too, not just allowed the rest of them to have it in the house. I'm not focusing on protein enough. My February labs showed that my protein number slipped a hair lower than the last set of labs. Not a huge drop...Not an OMG moment... Just a drop. But, it was a drop and that drop means that it is time to get back with the program before the drop is more significant. AND, worst of all, my weight is up. Granted, I am on my period and was fully dressed when I weighed myself, but my weight this morning was 215! OMG! I have seen numbers that started with 21_ before, but not more than 211 or 212 and normally at the end of a day full of liquid intake and proper meals. Days that were followed by waking up the next day to a more reasonable number like say 206... But, this MORNING it said 215. I know I'm constipated from starting the iron supplementation again, but surely it can't be THAT bad!

Get motivated to change things...
I'm motivated! 215 pounds is enough to motivate me, believe me! That and the thought of Dr. S seeing that number or anything even over 210 on Monday is enough to motivate me thoroughly! SO, this is war! Time to purge! And, heck, maybe some exercise might not hurt either???

Make those changes...
Fortunately, the weather is supposed to be mild this weekend, so I had planned to walk or bike some anyway. Maybe I'll stick the world's most adorable grandbaby in the stroller and go for a few miles! Can't hurt! And, I've been being pretty good about my food so far today. For breakfast, I had my normal high fiber Quaker oats with protein powder. Then, for lunch, I had cheese and pepperoni crisps. My snacks today have been some pecans and a package of Kay's Naturals Protein Os cereal (french vanilla flavor). Not exactly carb free, but a heck of a lot better than some days! When I get home from school today, I'll mix up some Ricotta Fluff and I'll boil some eggs. The hens are laying already, so we've got plenty! Supper tonight... I'll have to think on that one a bit. I've got some browned ground beef in the fridge. Maybe I'll toss that in a pot and make some chili... No cornbread! The rest of them can have something else, but it is time to get down to business!

Another thing I want to work on is that I have noted lately that I have NO strength anymore in my upper body/arms. I want to start doing something about that. We have a weight bench and some barbell type weights at home, but they are outside. I bought the stuff to recover the bench and start using that once the weather is a teensy bit warmer. It is so cold right now still that you'd have to wear gloves just to even keep hold of the barbell. If you have or know of a good upper body weight workout, I'd love it if you'd share!

My goal?
By next week (3/9), I want to be back below 210 pounds and back up to 80-100 grams of protein every day. I've not failed on my liquid intake or my vites and such, so I'm good there. I just need to work on cutting the carbs back and getting the protein back up.
In two weeks time (3/19), I want to be back in the 202 to 208 range and staying there. I also want to be consistently meeting my protein goal each day. I'm going to do a half marathon in April, so I have to start walking again... That will help with everything!

Recipe: Lea's Whole Wheat Pizza Crust

I make all our pizza here at home since my surgery... We just didn't DO pizza for a very, very long time. The crust made me yak and it was bad for us all... Now, I make it here and I can control how thick the crust is and what goes into it and on top of it! I make this crust and make my crust VERY thin--think Pizza Hut's thin and crispy crust... I put pizza sauce, all kinds of meats, veggies and cheeses on top. My whole family loves it! I was printing it for a cookbook we're doing here locally for our 4-H clubs and I thought I'd pass it on!!
Lea

Lea's Whole Wheat Pizza Crust

Contributor: Lea Burnside
Club: Frametown Trailblazers

INGREDIENTS:
1 1/3 cups water
2 teaspoons sugar
1 1/2 teaspoons fast-acting yeast
2 tablespoons olive oil
1 1/2 cups bread flour or all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 - 1 teaspoon Italian seasoning
dash pepper and other seasoning you like to taste
2 tablespoons cornmeal

DIRECTIONS:
Add water (warm, not cold), yeast and sugar to mixer. Mix well.
Put dough hook on mixer.
Add all other ingredients BUT cornmeal and mix well.
Let dough hook knead mix till all is thoroughly mixed and no longer sticking to bowl. If too wet, add a bit more whole wheat flour till bowl is clean. If too dry (excess flour), drizzle in a bit more warm water till bowl is clean. Allow to knead a bit longer (10 minutes or so).
Spray a large bowl with non-stick cooking spray. Place pizza dough into bowl and roll around to coat with spray.
Cover with a clean dish towel or paper towels and place in a warm place. Allow to rise till doubled in size.
Punch down dough and allow to rest (5 minutes or so). While resting, spray pizza pan with non-stick spray and sprinkle cornmeal on pan.
In hands, stretch dough till it is spread to over half the size of your pizza pan. Then, place on pan and continue to spread it with your hands till it covers pan to edges. This amount of dough will cover a large round pan of at least 14" OR a 10" x 15" cookie sheet.
Top with pizza sauce and your choice of toppings and bake at 400 degrees till done.