What's on your Tuesday Menu?
Good Morning! My Monday was a blur that's for sure. I don't want to sound like a broken record but there is so much much to learn. They all say I'm doing good and on track so that's good. They had warned me during the interview process that the full training would take about three months so I've still got time. So many spreadsheets! I have a hard time trying to catch up on here but I'm trying. Luckily, I was already on a break from FB-haha.
Accountability: On plan!
QOTD: Grim cracks me up! I would say, before surgery I cared more about a yummy thick crust versus what was on top but I'd say extra cheese, pepperoni and sausage if were are talking good ole old school pre-op. Now, I like my BBQ chicken "pizza".
TSS: 6 years, 2 months
B: SF latte, Pear, Quaker protein/fiber oatmeal and turkey sausage
L: Enchilada bake, small salad, and a honeycrisp apple
S: 1/2 PB&J on chompie's bread, baked cheese snacks, carbmaster yogurt
D: Tri tip, cauliflower with cheese sauce, orange, banana, and 2 squares dark chocolate
ES: carbmaster yogurt with ¼ cup fiber cereal
E: 6 mile treadmill run and half hour elliptical
V/W: On track
Totals: Cals:1473 Protein:107 Carbs:130 Fat:63
Have a great one!
RNY 8/11/14 with Dr. Kelvin Higa PS Lipectomy 4/12/17 with Dr. John Burnett HW291.4/CW165/GW150
I loved a barbeque chicken pizza before surgery. I make a chicken bake now and it helps to satisfy my cravings. I put chicken breast and onions in a crock and then when they are cooked transfer to a baking dish slather it with sugar free barbeque sauce and top with a Colby jack. Then throw it in the oven about 20 minutes till the cheese turns slightly toasted. It may be one of my favorite meals now a days. Sounds like your job is working out Kelly, I am sure it will get a lot easier as soon as your familiar with the procedures. I'm keeping you in my prayers and cheering you on.
HW 299 SW 290 CW 139 GW 140 2/08/2019 OPERATION: Surgical Hernia with excision of total surface area of 55 x 29 cm of abdominal skin.
Learning a new job is sometimes overwhelming. I know you will do amazing and by this time next year it will all seem easy. My job history has always been about three years. I worked for the same company, but when the job got so routine that I felt like I could do it in my sleep, I always looked for something with more challenge.
When a job got to be very routine and easy, I felt like I was sitting at my desk but really retired in place. Then I would start reading the job openings to see what I could find. I always made sure everything was well documented and that I had trained a backup so that it was easy to ask for another assignment.
Real life begins where your comfort zone ends
Good morning, happy Taco Tuesday y'all!
QOTD - My favorite pizza topping is mushrooms/caramalized onions. Absolute favorite.
Breakfast - fasting, so hot black coffee and water
Snack (fast breaker) - Fruit smoothie, frozen berries, 1/2 banana, kale, oat milk, turmeric, ginger and cayenne pepper
Lunch - Soyrizo tofu kale scramble with vegan chao cheese, salsa.
Snack - 1/2 bagel with hummus, everything bagel seasoning, tomatoes
Dinner - Chalupas compuestas! Making vegan carne guisada (gardein crumbles) with fried papas, over refried charro beans, vegan cheese, lettuce and tomato.
I hope you all have a wonderful day!
Christina
Let it begin with me.
03/2009 - SW:261 GW 135 (CW:131)
Absolutely.
It's my first time making it, but... my mom is vegan and she swears by it. I'm jazzed because my husband is really excited to try it too, and he likes the Gardein crumbles better than ground beef. So it makes dinner easier. I miss carne guisada a LOT from when I ate meat. Fiesta spices has a carne guisada mix that you can pretty much add to anything, and make the delicious gravy. I will take a picture and post for you! 
Christina
Let it begin with me.
03/2009 - SW:261 GW 135 (CW:131)
