Eight weeks out from surgery, and here are the numbers I care about:
- Weight: 332
- Blood Sugar: 115
Blood sugar is a bit lower this week, and I’ve been eating a lot of fruit, so that number makes me happy. When you reset your palette, and allow your tongue to heal from the metric ton of salt, sugar, and fat you were taking in every day as you consumed your American diet, fruit tastes like fucking candy.
It was 87 degrees yesterday, and walking around wasn’t a slow death march to my own grave. I got in all my protein, I got in all my water, I got in all my vitamins. I was still tired as hell after seven hours, but my stamina is slowly improving. And it wasn’t 107 yesterday, so that had to help.
Something I’m playing around with in my head:
- 1 cup fat free Greek yogurt
- 1-2 tbsp olive oil
- 1ish tbsp lemon juice
- Half a bulb (maybe more, I like a lot) of garlic
- Pinch of salt and pepper
- Maybe basil? Maybe just be lazy and use “Italian Seasoning?”
Throw all that in a small bowl and destroy it with an immersion blender. I’m positive I’ll have to play around with those amounts, but I bet the end result is a pretty great sauce that’s high in protein and tastes like it comes from the same neighborhood as feta. Just a little of that added to leftover grilled chicken would be great I bet.
I’m happy. And a bit nervous for when my class load doubles in a few weeks, but mostly happy. I’ve lost 138 pounds since starting this three years and nine months ago, but as far as my knees are concerned, I’ve lost 552 pounds, and they are particularly grateful. In a week or two I’ll have lost as much weight since the surgery, as I lost before it. Three years and seven months for the first 72 pounds, and ten weeks for the second. That’s a trip.
Here, have a graphic: