Except... my leg. I still can hardly walk. It is slightly better, and I can limp around *very* slowly but stairs are very difficult. I reserved a room at a hotel about a half mile from each of the two main places we want to visit: a large (free) park and playground area with paths and water play, and a theater where I am taking just my daughter for girly time watching a musical. We are also registered for a dog sporting event for my dog and I. So we are gonna go have some fun and hopefully get a new AKC title this weekend! That is, if I can walk by Saturday. The plan was to walk all around the park and to the theater plus at the dog sport event but if I am limping and in pain I am not sure how we will do it. I am just going to rest, ice it, hope it heals enough by the weekend AND not overdo it while I am there. Hopefully it will be the FUN trip my kids and I planned!
The hotel has a free breakfast buffet. I am already mulling over how to handle this. I tend to *make exceptions* too often and eat things that aren't good for me because it is "special" or whatever, which is a big part of my non-weight-loss. This hotel is known for its big, fresh, gooey cinnamon rolls. But I have been off sugar and wheat completely for about a week now, in an attempt to reduce inflammation. I don't want to be any more sore than I already am, so carby stuff and sugar is staying off the menu. I know they'll have eggs so I will stick with that. Whatever I choose will not be anything inflammatory. I am bringing some Medifast packets, string cheese, almonds, and raw veggies with dip just in case.
Last night's dinner was SO good. I ended up making a curry dish I threw together:
Saute 2 Tbsp of curry powder and 1 tsp of garam masala in 1.5 Tbsp of melted coconut oil for a couple of minutes. Add a small, thinly sliced onion and 2 cloves of minced garlic, lower the heat and cook slowly until the onions are translucent, maybe 5-10 minutes. Add 1/2 Tbsp oil if needed (I used olive oil here). Then add a 14-oz can of diced tomatoes with their juice and 3/4 tsp black pepper and cook another 5 minutes or so. Add 1.5 - 2 pounds of cubed raw chicken breast and cook for 5 minutes. Add a can of light coconut milk (Thai Kitchen brand is low fat and only has 1g carbs per 1/3 cup) and half of an 8oz can of tomato sauce. Stir and simmer uncovered for 25 minutes. Add a lot of raw broccoli florets... I probably added 3 cups or so. Stir and cook another 20-25 minutes until broccoli is tender. You could add other veggies when you add the broccoli, like mushrooms or peppers. At the very end, I added a large spoonful of Greek yogurt, which made it very creamy. Taste and season with 1/2 to 1 tsp salt. If you want a sweeter sauce you can add a Tbsp of sugar or some Splenda or whatever you prefer. You could serve this over riced cauliflower, or real rice if it's in your plan. I ate mine on a plate (scooped out chicken and veggies with a slotted spoon, saving the sauce for my daughter to eat over rice).
That's all I've got for today. Tonight I am having leftovers (either curry with cauliflower 'rice' or taco salad). Enjoy your day!