So, I got a call today from the surgery scheduler, asking if the week of Dec. 4th was really when I was still looking for surgery. I told her yeah, unless the week of Thanksgiving was open, but I figured it wasn't because who wants to do surgery the week of Thanksgiving (Well, me, actually, since that will be one PTO day that I don't have to take!)? So, she said that that week was actually open... as long as I could do my medical clearance on the 10th of November (next Friday), and my class on the 14th (the following Tuesday). Well... you've heard me talk about the cruise to the Bahamas my husband and I are going on? Heh. I'll be coming home from the Bahamas that day. So, she's calling her medical clearance person to see if she can get me in medical clearance the day of class (that way I only have to take off the one day for everything), and then she'll call me tomorrow and let me know.
So, what this boils down to is that if I can get my medical clearance on the 14th, I will be having surgery on NOVEMBER 22ND!!!!!!!! If not, it'll be the week of the 4th. She didn't give me an exact day for that week, and I really think she thinks she can get me into clearance. Frankly, for work reasons, Thanksgiving week works best for my husband too, who will be taking a week of vacation when I have my surgery. So, this is my semi-amazing news, and I'll get to post the final news TOMORROW. :D
Now for a more fun post! I saw a recipe for pumpkin muffins on my surgery office's support group that I decided to make. The only catch was that I didn't have a muffin pan... so, I ended up making it into a pie! It's good, SUPER filling, and pumpkin flavored! :) Here's the recipe and pictures. :)
Cream Cheese Pumpkin Pie Muffins (Or Pie!)
1 can pure pumpkin
3 large scoops of protein powder (I used the Aldi Vanilla Protein Powder)
1 egg
8 oz low fat cream cheese, Softened
1/4 tsp baking powder
1 tsp cinnamon or pumpkin spice (I'm actually going to do 2 next time... 1 wasn't enough for me... or one of each)
1/2 cup of Splenda
Make sure that your cream cheese is softened before you use it. Mix all the ingredients in a mixing bowl and blend together. The mixture is sort of wet but that is what you want. Pour in pie pan (or muffin pan... if you do muffins, the original recipe calls for 20 minutes, then another 15 if not done). Bake at 350 for 35 minutes (Check it at 35, and if the knife doesn't come out clean, do another 2-5 minutes or until the knife comes out clean). The texture is very much like a baked pumpkin pie when first baked. Slice and Enjoy with some Sugar Free Whipped Cream! :)
The texture on this is kind of like pumpkin pie meets cake. It's very good! I kept mine out, but I would totally recommend keeping it in the fridge, and then warming it up when you're ready to eat.
Happy Monday! How's your week going so far? :)
~♥~
Lady D
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