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I’m just venting today. And keeping records. Last week I was in the hospital because of an anaphylactic reaction. This week, I am under doctors orders to stay inside as much as possible. It’s nice weather here with springtime, but everything is starting to bloom and we don’t know what triggered my original reaction. So it sucks but I will stay inside.
And last night was soccer night. On Tuesdays, I have exactly 20 minutes from the time my last class ends till we need to run out the door. In those 20 mins, I have to feed us and get everyone ready with soccer gear on. I made the kids a Mexican spaghetti in the crockpot but I didn’t have time to make myself anything. I’m normally gluten-free out of necessity, but I didn’t have time to make my own noodles, so I ate one cup of their spaghetti. It caused the same kind of reaction symptoms that I had last week. Flushing, sweating, rapid heart rate, hives, etc. Ugh! If that continues, that'll be tough.
And the steroids that I am on for last week's reaction make my heart beat fast. Resting heart rate in the mid to high 90s. That, with the jittery feeling inside, is enough to drive anyone nuts. So instead of worrying about calories and fat content, and pounds on the scale, I'm focusing today on straight up sanity. I need to be able to eat whatever I can safely eat. So that's what I'm doing. No walks in the pretty spring sun, with my chickens and dog and cat following me. No counting carbs, or weighing portions. It's just me, eating my GF cauliflower-crust pizza and waiting for my next class to start. Hopefully I'll still have a little sanity when I'm finally finished teaching this evening.
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1370 kcal
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Fat: 59.56g | Prot: 71.72g | Carbs: 145.34g.
Breakfast: Egg Omelet or Scrambled Egg with Cheese, Cherrybrook Kitchen Gluten Free Dreams Pancake & Waffle Mix. Lunch: Milton's Craft Bakers Cauliflower Crust Margherita Four Cheese Pizza. more...
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