TGIF

It's Friday. Thank goodness. I have been so unfocused at work this week. We've been having troubles with DD sleeping in her own bed. I'm not really anti-co-sleeping in theory, but in reality, I cannot sleep with ten little toes digging in my side. So part of my unfocus-ness is due to lack of sleep, but a large part is just due to my obsession with my band. I'm sure that will lessen eventually.

We don't have much planned for the weekend, for which I am thankful. I do a bit of consulting on the side, so I have a meeting with a client tomorrow, but I think that's the only thing on the agenda. If it were nicer, we'd go see the holiday lights at the zoo, but it's supposed to be pretty cold, and I don't feel like dragging the kids out in it. Yes, I'm lazy.

Today is officially 1 month since I started pre-op, so I'll be taking my measurements tonight. I KNOW I've lost quite a few inches, and I'm anxious to see the new numbers. I guess I'll also take pics. I'll post both later tonight.

And for those who read the 700-calorie breakfast, you'll be happy to know I packed a much more reasonable breakfast today. (Oh, and I only hit 1700 calories yesterday, so I managed the rest of the day pretty well.) Here's my breakfast, which has about 275 calories and is VERY filling (I used to eat it when I was doing Weight Watcher's Core program a lot.)

Cream of Wheat Pudding
(18 grams of protein)

3 Tbsp Cream Of Wheat
1 cup skim milk
1 egg
1 packet Splenda or 2 T. of sf pudding mix (the dry stuff, not made!)
1 tsp vanilla extract

1. Spray small saucepan with cooking spray, add milk and heat until just about boiling. Be careful as it will burn and stick to the bottom of the pan.
2. Add cream of wheat and stir with a whisk for about 2 minutes.
3. In a small separate bowl combine egg, vanilla, and splenda.
4. Stirring rapidly to avoid "scrambled egg effect," add the egg mixture to the cream of wheat and cook for 1 minute longer or until thickened to your liking, and long enough for the egg to cook.

You can also just do this in the microwave, which is my preferred method. I cook the cream of wheat, add the egg, and then stick in the fridge. The next morning, I heat it up, which finishes cooking the egg.