Let's start this off with the usual!
Pounds lost this week: 3 Pounds
Pounds lost since surgery: 81 Pounds
Pounds lost overall: 123 Pounds
Another awesome weekly weigh in! 3 pounds, I'll take it!! I just did the math and I'm averaging 3.3 pounds a week since my surgery. I'd say that is pretty good. I haven't looked it up, because the one thing they tell you is not to compare yourself to others. Everybody's body is different. Every body works differently. Every WLS is different. It's been hard, because I really am SUPER competitive. It's been hard not to compare. But for me, I'm doing great.
This past week was nothing out of the ordinary. We went to work. We went to the gym. We cooked dinner. We lost weight. Well, I guess there was one or two things special about this week.
The first happened on Thursday. I was invited by East Central University to be a sucessful graduate interviewee. I was nominated by an advisor to represent the McAlester the campus. It is truly an honor. I was suuuuppppeeerrrr nervous. #1. I actually worried about how much weight the cameras would add. Isn't that a ridiculous notion?! Why do we as women do this to ourselves?! #2. I worried if my outfit looked okay. And I'm pretty sure I rocked that business. #3. I still worry if I sounded like an idiot. But was quickly reassured that the video and pictures were to be edited and photoshopped. I LOVE Technology!!! But seriously, it was an honor to be selected. I was truly overwhelmed to be recognized by the hard work that I put forth and to represent all the hardworking students at the McAlester campus.
Speaking of the campus, I do start my MSHR classes in a few weeks. I am excited about that as well. I love to learn. One thing about this surgery is that I've learned so much about body and how it works. I've soooo much about food and how it is fuel for our bodies. I've learned what works and doesn't work for our bodies. Life is about learning. Learning from books and experiences and mistakes and from the wise ones in our lives. It really is kinda beautiful.
The second special thing is that we celebrated Rylee's 5th birthday at my Nana's house. I love family dinners at Nana's! She made spaghetti. I did not eat the noodles. I've done very well at not cheating you know. It's been 6 months since a carb. We made zucchini spaghetti. You really can't tell the different. We ate the same sauce and the same meatballs. It was awesome. And I felt like part of the family eating basically the same, although much healthier, meal as my family. The cupcakes were AMANZINGLY beautiful. You should use Toot's Sweet's by Stephanie Sheppard. She did such an amazing job on the princess dress cupcake cake. Plus, I am told they tasted sooooo good!! If you are unclear about what flavor to get from her, the last cupcake I had was one of her pecan pie cupcakes. OMG! AMAZING! Anyways, that's neither here nor there, because obviously, I didn't have a cupcake or ice cream. No, I hit the good ol' internet for a substitute. It really is hard sometimes, because you feel as if you are being punished and left out of all the good stuff. We experimented and found a really good recipe for Black Beans Brownies. They tasted good. In fact, sooo good that most everyone tried them. I have some of the toughest good critics in my family: Papa, Dad, Ranee and Michael Andrew. 75% of those listed enjoyed the brownies (1 of them didn't try them). Thus the reason why it's the recipe of the week listed below. Even the birthday princess loved the brownies. And she enjoyed the day. Really, that's the most important thing. One day, Miss Ry might read this blog. I just really want her to know how much our relationship means to me and how much I love that little girl. I cannot believe she is 5. She's growing up so very fast. Happy birthday Rylee Michelle. Auntie Lulu loves so very very much!
So, for this week, I'm just going to keep focusing on my 3-4 days of 30 minutes of cardio and my diet. On Saturday, I'm going to try some more sweet treat recipes that is low carb and sugar free to take with me to church camp. That's next week peeps which means, I'm sorry....no blog update next week. Watch FB for lots of pictures and status updates. I'm actually a little scared for next week. The extra physical activity and the heat will more than likely take its toll on my body. I'm also a little worried about the food situation. I'm gonna want an Indian Taco soooo bad, but I don't want to be sick. I may make dough and ask them to fry it up for me. I need to Google some recipes that call for almond flour. The first day, I'm going to get there and look at the menu and then we'll work from there on our menu.
So prayers for next week on my strength and patience with the kiddos. Pray for a great moving of the Spirit among his people and the lost. It's gonna be a great week. You'll hear all about it when I get back!!
Okay, here's the recipe for my black bean brownies as promised!:
Ingredients:
1 1/4 c. sugar free chocolate chips
1 can black beans, rinsed and drained
1/4 c. cocoa powder
2 eggs
1/3 c. olive oil
1/4 tsp. cinnamon
2 tsp vanilla
1/2 tsp baking powder
1 tsp instant coffee
1/4 c. Splenda
Instructions:
1. Preheat oven to 350
2. Line an 8X8 baking dish with parchment peper
3. Spray parchment paper with nonstick cooking spray
4. Process all ingredients in a food processor until smooth
5. Pour onto parchment paper in baking dish and smooth out batter to edges of dish.
6. Bake 30-35 minutes until toothpick comes out perfectly clean
Frosting:
3/4 can. sugar free chocolate frosting
1 package fatt free cream cheese
Mix the two ingredients together. Top cool brownies with frosting.
ENJOY!!!!
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