We’ve had some nice, cool days this week, but I know it’s not going to last. 
Booooo! So, I’m savoring it while it lasts. 
Gingerbread’s doctor called and said he’s doing much better today and he’s keeping his food down. Yay! She said that he’s getting intensive care, he’s even getting acupuncture! She said that it will help his liver heal faster. He’s on at least 10 different medications, supplements, and herbs. She’s pulling out all the stops for him, and we are forever grateful. He’s definitely in good hands. 
I’m still trying to use up leftovers and an overstocked fridge, so I shared an omelet with Dustin for dinner last night.
I defrosted a Trader Joe’s ciabatta roll from the freezer. I bought these MONTHS ago, so they have to be eaten or thrown out pretty soon. I choose to eat ‘em.
I asked Dustin to make his English muffin while I tended to the omelet. This is what he made:
Peanut butter and Hershey’s chocolate bar melted in the microwave. He’s a freakin’ culinary genius! LOL 
That avocado was very tiny, about the size of a small nectarine. The pit was almost the entire size of the inside, lol.
- Omelet made with: 4 large cage free eggs (300 cal), olive oil cooking spray (15 cal), 2 slices tempeh fakin’ bacon (66 cal), 1oz Cracker Barrel shredded cheddar cheese (110 cal), 1 fresh jalapeno pepper (5 cal), and topped with 1 small avocado (~150 cal)
2 servings, 323 calories each (~575 cals including roll + grapes)
I also had a small dipping cup of red grapes with it. It was delicious, but eggs hardly ever keep me full very long. 
I was hungry less than 2 hours later. This is a perfect example of how protein + fat just don’t do it for me. Le sigh!
I planned to have this crock pot lentil/veggie stew for dinner last night, but it wasn’t done. 
It ended up cooking all through the night, and still didn’t soften the split peas as much as I wanted. They were still semi-hard! The rest of it cooked perfectly, though. It was edible as it was, but the split peas + lentils were firmer than I like. We actually ended up liking it a lot after adding provolone cheese, I’m just going to have to cook the vegi mix before adding it to the crock pot next time. With the cheese in the middle, it was like lentil lasagna!!
Loving these TJ’s ciabatta rolls. They defrost so well.
- In the crock pot: 2 cups Bob’s Red Mill vegi soup mix, 4 cups low sodium vegetable broth, 2 cups chicken broth, 2 cans no salt added diced tomatoes with juice, 3 medium zucchinis, 1 large white onion, 5 garlic cloves, Garlic Gold Italian seasoning, salt (I used AlsoSalt) and pepper to taste
Servings vary, I’d estimate at least 8-12 servings.
I suggest cooking the vegi soup mix ahead of time if you use it, if not you can substitute just lentils, split peas, or a combination. The vegi soup mix contains barley and alphabet pasta letters. I put 2 slices Sargento reduced fat provolone (100 cal) in between my scoops and topped it with a little grated parmesan cheese. If the split peas and lentils were a little softer, it would have been perfect, but it was still VERY good the way it was. Like I said, it was almost like lentil lasagna. YUMMM!
It’s almost midnight now, we have to go to sleep early. We’re going to visit Gingerbread tomorrow. Can’t wait to see him!! Thank you all for your well-wishes, I really appreciate your support!! And so does Gingerbread, even though he can’t read. hehe 
Nite nite
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