Tomorrow is going to be insane at work, so I'm trying to get into a zen sort of space in my head (I'm on the phones, because it will be insane). So today I'm going to do a bunch of homey stuff, and make sure I pack a really good lunch/dinner for myself and for [livejournal.com profile] argus7hills.

Good news today - after a horrible eating day yesterday (I know my nutritionist was having fits and couldn't figure out why, because all I had was sour-cream and onion chips, cookies, chex mix and one small turkey sandwich to eat, and OJ and vodka to drink), I stepped on the scale with trepidation. I didn't think I overate during Thanksgiving, but I didn't deprive myself either. Last Sunday, I weighed in at 282.5 lbs. Stepped on the scale today, peeked down...


282.0 lbs.

I LOST .5 lbs!!!! *happy dance*

So today is all about eating normally (well, as normally as turkey soup is for breakfast. With roasted broccoli on top. Mmmm, was SOOOO good), rehydrating and getting ready for tomorrow.

To-Do:
- Fold Laundry and put away
- Email edits to my last few authors
- Start cleaning office
- Write

That's it. Dinner is leftovers - we have SO much leftover food! I love it.

Oh, and I might put up the Christmas tree tonight. And turn on the lights outside.

Hope you all had a Happy Thanksgiving!
This is my absolute favorite zucchini bread recipe ever. It's from the Better Homes and Gardens cookbook.

Ingredients:

1 1/2 cups all purpose flour (I use whole wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil (I use unsweetened applesauce instead. Makes it supermoist)
1/2 cup nuts, optional

Oven preheated to 350 degrees F.

Mix everything together and put into a greased baking dish. Bake for 50-55 minutes.

You can also do either 1/2 apple, 1/2 zucchini, or all apple. Yummy!
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