Greeting 2014 and Preparing for 6-Month Follow Up Visit

This is how I chose to greet the new year, head cold and all:

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And 2014 will be my year.  Oh yes, yes it will be.

Tomorrow, I have my six-month follow up appointment at my surgeon’s office.  Is it ridiculous that I’m mad that the high temps tomorrow are supposed to be in the 40s so I have to wear heavier clothes?   I could wear what I wore last time I was at my surgeon’s office but it would mean I’d freeze my ass off as it is a summerweight maxi dress, and besides, it is too large for me now.

I am a little anxious even though I know I have no good reason to be.  I mean.  135 pounds gone in a little over 6 months has to be good, yeah?  I think so, so hopefully my doctor will think so too.  One of my goals is to be one of his success stories, so I’m hopeful that I’m on my way to achieving that.

I just want to go in there, blow them all away with my progress, and find out the answers to some of the questions about my tummy’s behavior over the past six months.  There are some weird rumbles it gets, I get gurgling in the back of my throat even though I take Pepcid to reduce acid production, and I want to know why my restriction is great on some days, but not so great on others.

My husband thinks I should show my doctor this picture for perspective:

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Left: me at my heaviest. Right: me this morning, nearly 180 pounds lighter.

No matter what, I think that my doctor will be pleased, and hopefully will have some answers to the questions I have about why my GI tract is behaving the way it is as of late.

Even though I felt like crap today, I did get myself to the gym to start chipping away at my goal of 100 workouts completed in 2014.  The criteria for a workout are as follows:

  • The workout must be at least 30 minutes in length.
  • Longer workouts are good, but cannot be double counted.  So a 60 minute workout is not 2 workouts toward the total, it is just 1.
  • The workout must be a continuous 30 minute period of time.

I’m in the process of making a little countdown sheet to keep next to my desk so that I can cross off each one as I complete it.

I fixed an excellent breakfast for us this morning packed with protein.  I guess you could call it a frittata:  an egg casserole that is like a crustless quiche.  This one has Italian sausage, marinara, and mozzarella cheese.  If you are jonesing for pizza, this would be a great substitute.  This one was really, really good and I will be making it again for sure.

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Here’s how I made it.  You need:

  • 9 egg whites, beaten but not whipped
  • 5.75 ounces cooked Italian sausage, drained and rinsed (I used pork)
  • 1 cup marinara sauce (I used Cucina Antica because it has no added sugar or onions which hubby is allergic to)
  • 3/4 cup shredded part skim mozzarella cheese
  • cooking oil spray

Preheat your oven to 350 degrees F.  Using cooking oil spray, lightly spray your baking dish (I used a 24 ounce gratin pan), and sprinkle the cooked sausage over the bottom.  In a mixing bowl, beat the egg whites until they are frothy, like you’re going to scramble them.  You’re not trying to make meringue, so don’t beat them too long.

Pour the egg whites over the top of the sausage, and then pour the cup of marinara sauce over the top of the egg whites so that the sauce covers the eggs and sausage.  Then sprinkle the cheese over the top of the whole thing and place in the oven.  Bake uncovered for 45-55 minutes so that the egg whites set up, or until a knife inserted in the center comes out clean (there will be sauce, but no egg on the knife).  Remove from the oven and let sit for 10 minutes before serving.  This recipe makes 5 3/4 cup servings.  According to MyFitnessPal, each 3/4 cup serving has 186 calories, 18 grams of protein, 3 grams of carbs and 12 grams of fat.  If you subbed in turkey sausage, the fat content would drop, but I can’t with turkey sausage…it’s not the same.  I’ll give it a try sometime, but I love me some pig.

Today’s eating was pretty good.  I was craving veggies, so after we went to the gym, we went by Central Market and I fixed myself a salad and ate part of a cup of chile con carne.  Funny how your body tells you what it wants, isn’t it?  I got in 85 grams of protein, 42 grams of fat and 35 grams of carbohydrate today, nearly all of which was from vegetable matter I ate (salad, tomatoes from the marinara, and the veggies in the chile).  Good stuff.

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Today’s food choices, from upper right: multivitamin and calcium supplements x2, iron and B12 supplements; mixed green salad with carrots, sunflower kernels, croutons, and chile con carne from Central Market; turkey meatballs in marinara with mozzarella; Jack Link’s peppered beef jerky; Italian sausage egg white breakfast frittata; deli sliced turkey breast; vitamin C and D supplements.

Yesterday I was writing in another journal I keep, and I was completing a survey of 2013.  One of the questions asked me about song lyrics that summed up my year.  So I started to think about a song lyric that will set the tone for 2014, and it’s this:

Come on let’s go
Ain’t nobody gonna get in my way (no no no no)
I’m gonna make it, no matter what you say (alright alright)
I’m flying by, you better stay in your lane
It’s on tonight, ain’t nobody gonna get in my way

–“Get In My Way,” Robin Thicke

And I am not letting anybody or anything get in my way to goal.  I will get there because dammit, 2014 is going to be my year.

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