Zen

So, I haven't been so great with the blogging lately. It is all because of my New Year's Resolution to use my time more wisely. The good news is that I am succeeding - getting up earlier, working out on the WiiFit, eating healthy, knocking out the to-do list etc... but that has resulted in much, much less computer time.

Using my time more wisely has been paying off. First, I picked up another tutoring gig 2 mornings a week and that pretty much guarantees me 20 hours a week or more. Second, I have been menu planning and cooking up a storm. We have not eaten out or ordered take-out in two solid weeks. One of my favorite changes is that I now cook dinner in the afternoon and then pack it up and take it to tutoring with me. Turns out eating dinner or take-out at 10pm is bad for the waistline and the pocket book- who knew??? I have lost 8.2lbs, Sean is down 3.5lbs and we have saved hundreds of dollars - seriously. I've even scrubbed the house top to bottom - baseboards and ceiling fans included!

I am feeling good. Really good. Better than I have in a long, long time. I feel healthier, I have tons more energy, I am more hopeful and positive than I have been in months. I am not obsessing over our upcoming FET or infertility in general. I am really at peace with where I am right this moment. It is a good feeling; a peaceful feeling.

I am hoping this feeling lasts, because I will be starting my mock cycle when my period arrives next week. That should take a full cycle to complete and that will leave us staring down the last week of February. I may start my FET right away and I might not. Depends on how I feel and where my head and heart are. All my bloodwork done in December -karotyping, prolactin, and fasting glucose- was normal. That's about all on that front.

I thought I would share my favorite recipes from this week. It is from Bob Greene's new Best Life Cookbook. I tweaked it a bit.

Best Life Bean & Sausage Pasta Soup

1 can white beans (canned, rinsed and drained) *I did 2 cans
3-4 links Hot Italian Turkey Sausage - slit casing and crumble meat
1 bay leaf
1 large carrot
1 onion
Lots of garlic -minced
1 red jalapeno - seeded and chopped
1/2 tsp rosemary
1/2 tsp sage
2 cups tomatoes - fresh or canned
2 cups greens (collard or escarole) washed well and broken into bite size pieces
32 oz reduced sodium organic Chicken Broth
1/2 box of Barilla Plus Elbow macaroni
1/4 tsp salt
Parmesan cheese to top soup

Add 1tbsp olive oil to pot- brown garlic, & onion and sausage. Combine all remaining ingredients, bring to a boil, lower heat and simmer 20 min. Cook pasta in salted water and serve soup over noodles. Parmesan cheese to taste. The original recipe calls for water instead of broth and does not include sausage.

Enjoy!