Another early Monday, but today I get to skip school...to go to the back doctor's. I don't know if that will be worth it. I'm kinda worried about what she's going to tell me. Either more injections (in a different spot) or who knows what? She said originally she never saw anything that needed surgery so that makes me hopeful that she won't suggest it now. The only issue with injections is that they make me hurt so bad afterward for a day or two. That and last time she put me on the steroid pack right after so I didn't hurt as bad after the injections (which did help I think), but they made me so sick to my stomach that just looking at food made me want to vomit. They also made me very tired/lethargic and uber bitchy! Talk about an extra week of PMS throughout the month! haha So we'll see what she says at 1:15pm.

Eats were GREAT yesterday. I started rotating carbs yesterday and I'll do 5 days of lower carbs then carb up two days a week (one of which will be Valentine's Day--which will be higher than the carb amount I'm aiming for but it's V-Day!). My fear was that I was going to be hungry and want more carbs yesterday but I was very content with all my meals and only got hungry after breakfast, before church. I think I'm going to start eating oatmeal with pp for breakfast on Sunday's because egg whites with a Thomas Light English muffin just is not sticking with me for 3-4 hours. By the time I eat, shower, get ready, go to church, and get home, it's been 4 hours. So next week we'll try oatmeal.

Today's eats are all planned and carbs are right where they should be. I need to get my protein levels up some because my calories are a tad too low. Today's plan is just cardio but I had to switch up this week with next week. I was going to do the whole Boot Camp Elite series this week but since both sets of my Tae Bo bands broke last week I have to do the Amped series this week with the Amped bar. I ordered a new set of bands last week on Friday so hopefully they'll be here by this Friday! I'm so sad that they don't make the original black bands that came with the original Boot Camp series :o( I like them better than the newer red swivel bands that have the included 1lb hand weights. The black one's seemed to last much longer. Oh well, at least I'll have a set!

Meals for the day:
Pre-Cardio: corn thins, cashew butter; BCAAs; Glut./tea
CARDIO
Post-Cardio: whey, WF choc syrup, stevia; 1 ser. HG’s Big Apple French Toast
M1: Oxygen’s PB Fudge bar
M2: Thomas Light Eng Muffin, EW, ff slice cheese; Blue Bunny NSA yogurt
M3: Atkins p-cake mix, EW, NSA applesauce, WF p-cake syrup
M4: EW, BSN LD, Splenda Granular

I whipped up the Hungry Girl's Big Apple French Toast yesterday and it is very good!!!! Here's the recipe. PS, I highly recommend her book of recipes but be sure to still check out the recipes on her site because not all of them are in the book and vise versa. Also, when I made it my macros came out a bit lower, which = yay! more food for less calories!:

The Big Apple French Toast Casserole

PER SERVING (one 4-inch square, about 1 cup): 204 calories, 4.25g fat, 577mg sodium, 30g carbs, 6g fiber, 8.5g sugars, 16.5g protein -- POINTS® value 4*

AHHHHHHHHHHH! Is it breakfast or dessert? This decadent morning-meal recipe is SO easy and ridiculously delicious. PLEASE make it ASAP. You'll FLIP!

Ingredients:
8 slices light bread (40 - 45 calories each with around 2g fiber per slice), cut into cubes
4 oz. fat-free cream cheese, room temperature
1 medium apple (preferably Fuji), peeled and diced
1 1/4 cups light vanilla soymilk
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. sugar-free pancake syrup
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), melted
1/4 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda), or more to taste
Optional: additional sugar-free pancake syrup, for dipping

Directions:
Preheat oven to 350 degrees.

Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.

Sprinkle diced apple evenly over the bread.

In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.

Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.

Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping. Dig in!

MAKES 4 SERVINGS

And here is the Oxygen Peanut Butter Bar recipe (sorry if I already posted, I don't remember):

Oxygen’s Peanut Butter Fudge Bars

Serves 4

INGREDIENTS:
120g BSN Lean Dessert chocolate protein powder
1.3oz flax meal
42g peanut butter
1/4 cup water (add more if needed)
Stevia or Splenda to taste

DIRECTIONS:

• Mix all ingredients in large bowl and stir. Add 1TB of water at a time, if needed.
• Cut 4 pieces of saran wrap or snack size plastic baggies. Spoon ~74g onto/in each piece of wrapping. Shape them once they are sealed up.
• Store the bars in the fridge or freezer. You can eat them chilled, frozen, or even right out of the bowl.

NUTRITIONAL INFO:
(per 296g total weight; 74g each piece)

214 CALS
11.4g FAT
10.8g CARBS
22g PR

And I made some "Cutting" Bars that are amazing!!!! I've used BSN Lean Dessert chocolate flavor before and this time I used Beverly International Ultimate Muscle Protein Cookie & Creams flavor which was great as well:

"Cutting" Bars
Serves 12

Combine in large (Make sure it's very large! I had to change bowls and talk about a gooey mess!) bowl:

8 scoops whey
8oz dry (not instant) oats-can grind into a flour-like mixture if want
1 package (large box) Sugar Free Fat Free Instant Pudding mix (any flavor is good, I use the flavor that will go well with my pp)
18oz unsweetened soy or almond milk
2 cups water (this is optional. I found I had to add it because my batter wasn't wet enough)

Mix until a sticky batter is formed (may take a few minutes). Use a large spoon to spread out the mixture into the bottom of a PAM-sprayed glass or metal casserole dish. I like to use a 4 quart oblong one) and spread til even. Put in the fridge or freezer overnight and cut into 12 equal bars. I then took each bar out and wrapped it individually in saran wrap and put them all in a freezer bag--takes up much less space and they're ready to grab 'n go when needed.

MACROS per bar (will differ depending on the type of pp you use):
177 Calories
3.6g Fat
20g Carbs
16.5g Protein