In the about me section I don’t tell the whole story, it’s a bit like dating, you only reveal a bit at a time, until your sure you’ll be accepted. My close friends know of course and it’s not a real secret just not first date worthy. Be warned, the first part of the post is medical but I do provide a great breakfast recipe at the end.
I’m hypothyroid and have been since the birth of my 1st son. I was diagnosed not long afterwards and after several attempts at proper dosage I’ve been taking .2mg of Eltroxin for about 20 years. Over the years, like on any medication, I’ve forgot to take the pill on occasion. Not a big deal. But once I ran out and didn’t get a refill. It was a real pain taking this pill every day and it’s not like I was skinny because of taking it [in fact Eltroxin is only supposed to level out your thyroid to enable you to lose weight, you still have to DO something]. The side affects of not taking this pill was felt mostly by my husband. It seems that after being on this hormone for so long, my mood is tied into the drug. I became slightly (my word) moody. Needless to say I also gained weight. I soon went back on my medication. On a recent blood test my doctor felt that he should change the dosage (he thought it was too high). So my new dosage is .175mg. The thing we noticed right away is my mood. I’m a little easy to set off (that is the nicest way I can word that). But the other horrible side affect? I’m slowly gaining weight. I’m gaining about 1lb a week. Still doing everything I was doing before, planning my meals and increasing my physical activity. I go for my next blood next next Saturday. So I won’t be posting my weight just yet.
Well on that note, I need to go shopping for Salads and meal planning for this week. My breakfast last week was SO awesome.
These are so easy to make and delicious too. Only 1 WW SP, so take 3 or 4 for breakfast.
2 cup(s) Egg Creations Original liquid eggs
1⁄2 cup(s) sweet red pepper(s)
6 slice(s) Coppola Tradizione Italiana Stone Baked Rosemary Ham
1 Tbsp minced garlic
1 cup(s) fresh mushroom(s)
3 spray(s) olive oil cooking spray
5 Tbsp Feta, crumbled
Step 1 Preheat oven to 350º F
Step 2 In a saucepan, sauté chopped mushrooms 3-4 minutes
Step 3 Add chopped garlic and peppers, sauté for another 2 minutes
Step 4 Remove from heat
Step 5 Grease muffin tin wells with olive oil spray
Step 6 Line each with a 1/2 slice of ham. note: I cut each corner of the half slice about 1 inch
Step 7 Next add a spoonful of the mushrooms, garlic and peppers
Step 8 Fill each cup with egg whites (I used the Southwest version)
Step 9 Bake at 350º F for about 20 minutes
UPDATE: I got a new phone. It’s not a Samsung or Apple. I will talk about the phone on my next post. But it is AMAZING.
“Plan for tomorrow, because tomorrow you won’t have time”