So, I've been in a stall for over a week now. And I know they happen, but I've also been losing fairly slowly since surgery, and while the dietitians all tell me I'm doing great, it's really messing with my head. I'm having a very negative body image week. I feel like I'm gaining weight (I'm not, I'm just not losing right now), and that I'm doing everything wrong (I'm not. I'm sticking to my plan). It sucks. And I think that's part of what's contributing to my feelings right now.
I have a few things not body image related that are contributing to the feelings as well, but, those are things I can't control. Things at work are changing, as they always do, and I'm kind of stuck in limbo there right now while they're figured out. Not like, I'm not sure if I'll have a job, but, my job responsibilities are most likely going to be changing, and I don't know what that will all entail yet. And not knowing what to expect is pulling at me a bit as well.
I'm also close to that time of the month, which is probably not helping with the stall or the feelings either. I'm just kind of totally bleh today.
In other body-related news, I've been really super tired lately. My sleep habits haven't changed, and I'm getting all of my protein and almost all of my fluids in... I hope I'm not deficient on a vitamin. I have a surgery follow-up on the 22nd, and if I'm not feeling better by then, I'll talk to them. :/
Lastly, yesterday was a horrid, cold, icy day here in Indiana, so, I decided I wanted to make soup. It wasn't on the menu for dinner, so, it's gone into Tupperware and into the freezer for future meals... like later this week/next week. If you follow me on IG (@ladydobz), or Facebook, you've seen the picture of the cooking product, but, here's the recipe.
Twice Baked Cauliflower Soup
1 yellow onion
2 bags frozen cauliflower
8 strips turkey bacon
3 tbsp. FF Sour Cream
2 oz. Neufchatel or other low-fat or fat free cream cheese
4 c. skim milk
1/2 c. Reduced Fat Sharp Shredded Cheddar Cheese
1/2 c. Monterrey Jack Cheese
2 tsp. minced garlic
salt
pepper
cumin (you can omit this... I just like cumin on my potatoes, so, since I was trying to make this like a potato soup, I added it here too)
A few splashes of Frank's Red Hot sauce (again, you can omit this if you choose, I just like it hot! ^.~)
Slice the onion, caramelize it, set aside.
Fry up the turkey bacon, drain off any grease, and then chop and dice it.
Add the bacon, garlic, and the cauliflower to the pot with the onion.
Over medium heat, add the milk, and the neufchatel or cream cheese, and the sour cream. Cook over medium heat, stirring occasionally until the cheese is mixed in.
Add the cheddar cheese, and stir until melted in.
Add the Monterrey Jack cheese, and stir until it's mixed in.
Season with seasonings to taste.
I let it simmer for about a half an hour before I pulled it off.
As I was pouring it into the Tupperware, I noticed that some of the cheese had not fully melted in, and the soup was starting to separate a little. This used to happen when I made my twice baked potato soup too. When you reheat it, make sure to stir it a lot (either when microwaving or on the stove), and it should mix together. I'm toying with the idea of throwing it in the food processor before I reheat it to make a nice thick blended soup. We'll see. Here's the pic of it while it's cooking. I'm planning on topping it with a little extra cheese and a few turkey bacon crumbles. :)
So, how was everyone's weekend?
~♥~
Lady D
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