dechubbing

Well, that’s more like it. Today, the scale and I are getting along again and I weighed in at 182 pounds for a total loss of nine since I started and a temporary set back of one pound. It certainly is a lot better than the 185 number I saw yesterday.

I just got back from the doctor’s and everything checked out pretty normal in terms of blood sugar so, “hurrah” for not having diabetes or insulin resistance. I also have freakishly low cholesterol, so that is kinda cool. They are booking me in for an ultrasound to check for lumpy ovaries and I have to retest in a few months for thyroid as it was a bit low.

The plan for today is:
8:00 – milk
10:00 – muffin
11:45 – yogurt
12:45 – curry beef lentil soup
1:45 muffin
3:30 – yogurt
5:45 – whole wheat pasta and sauce
8:00 – fudgesicle (I just can’t say “no” to these)

In all, it’s about 1300 calories so I am back on the wagon after a weekend of not doing so well.

Today, aside from poking and prodding at said doctor’s appointment, I’m off to attempt debt consolidation and other CIBC-related extrications (bloody CIBC and their bloody surcharges, user fees and whatnot can kiss my white heiny) and I’m also making that darn appointment with the lawyer. I don’t know why I’m so nervous about the lawsuit – I guess a part of me still feels like it isn’t the nicest thing to do… Really, it’ll just be a settlement and her insurance fees will go up a tad. C’est la vie.

Christie’s Awesomely Yummy Shrimp and Butternut Squash in Coconut Milk Broth
¾ cup chicken broth
1 ½ tsp brown sugar
1 tsp sea salt
2 tsp tomato paste
¼ tsp crushed red pepper
¼ tsp fresh ground pepper
1 (14 oz) can light coconut milk
2 sups cubed and peeled butternut squash
1 cup red bell pepper strips
1 pound large shrimp, peeled and deveined
¼ cup fresh lime juice
3 tbsp minced fresh cilantro
2 cups hot, cooked basmati rice

Combine the first seven ingredients. Add squash and peppers and bring to a boil. Reduce heat and simmer for 10 minutes or until the squash is soft. Add shrimp and, when pink (about 3 minutes), add lime juice, rice and cilantro then serve. Serves 4. Calories per serving: 291.