Back to the Grind

After spending my summer working and having surgery, I can't believe I start back to school on Monday. I think, in all my years of being a student, this is the first time I can honestly say I'm actually looking forward to going back to school. My schedule worked out perfectly with my work schedule (which last year was unthinkable). I bought a lunch box and an ice pack, some protein shakes from Costco (delicious) and a few protein bars to try out, since I'm going to be on campus 9-5 on Tuesdays and Thursdays. I have a good feeling about this semester.

On the band front, things are going ok. I'm down 2 lbs from the 248 I was last week at my follow up appt. I don't remember the exact weight from this morning, but it was 246.something, which I guess I'm happy with, especially since my band is empty. It sucks being hungry a lot of the time, but today I started on soft foods, so I'm allowed to have lunch meat, chicken, and cooked veggies now, which I'm quite excited about. There are a few recipes I'm excited to try as soon as I can eat real food. This week I'll probably make my healthy version of orange chicken. I've been craving Chinese food hardcore. Anyway, I'm not sure if I mentioned this, but I'm obsessed with the Food Network. Like, I was watching it in the hospital after I woke up. Crazy? Perhaps. But it makes me happy. So, I saw Anne Burrell make this recipe for spinach and ricotta gnocci. The recipe only has 1/4 cup of flour in it, so it's mostly protein. The fat free ricotta cheese that my local grocery store carries has 45 calories and 8 proteins per 1/4 cup serving, so I'm excited to try it out. Another thing I found while browsing the internet is called cloud bread. Has anyone ever tried this? It almost seems too good to be true. But I'll definitely be trying it out as soon as I'm on regular foods again. I have 2 weeks of soft foods, then I'll be on regular.

That's about all I've got going on right now. Have a great day, all!