I have lost 19 pounds. I am super proud of myself. But guess what? Life does not get any easier even when you’re a dress size smaller than you were two months ago.
I am having my second surgery of the year in November. It’s a revision to an ear surgery I had in college and my doctor is hopeful it will help me regain hearing in my left ear. I am currently “profoundly deaf” in that ear, which makes teaching and office life very difficult.
Today I was diagnosed with tendinitis in the same wrist I broke earlier this year, and if the shots and brace don’t work to help the pain, I’m looking at another surgery.
I am so extremely stressed out from work and pain that it took everything I had not to add cheese and sour cream to the lentil soup I made tonight. Instead I added nutritional yeast and had baked tofu instead of the chips I was craving. But I didn’t have a single salad today, that’s how bad I’ve been feeling.
But the good news is that I love teaching. I love it. Even if it’s added stress on top of all my regular job duties, it’s my favorite thing.
And I made a delicious dish earlier this week that you all have to try: tofu lettuce wraps!
Tofu Lettuce Wraps
Sauté onions, mushrooms, garlic, tofu, zucchini and water chestnuts. Start with a few tablespoons of water in the pan, then add the onion and garlic. After about five minutes, add the tofu and zucchini and cover for 10 minutes, or until zucchini is tender. Add water chestnuts and a dash or two of coconut aminos and sauté until tofu has reached desired consistency. Serve with lettuce and top with Cookie and Kate’s peanut sauce.