Zzzzzzzzzzzzzzzzzz's

Day 23/34
I am sitting here feeling an awful afternoon slump. Like put my head on my door and snooze for 20mins slump.  I just feel “ugh” and I’m wondering what caused it so I can stop it and prevent future ones.  Sleep – usual, morning walk – brief as my roommate gave me a lift due to rain, water intake - normal , food – I did have small piece of cake and some dried guava – I thought neither were enough to bother me but I may be wrong. 
Last weigh in was the same as a week ago – I guess the additional carbs are slowing down things, I’ll give it the rest of the week to see if I need to shake things up so I can continue losing.  I have noticed some difference in appearence but only on my face and maybe arms (if I sorta squint)- it’s like the weight has melted… measurements confirm this so I’m still not comfortably in the jeans.  Hmm maybe it’s not the 16+1 plan so much as gravity taking a rapid hold on me.

Anyway  - I’m getting creative again with food – I made a “faux tapioca” pudding with chia seeds, protein powder and almond milk – then ate it with some defrosted frozen cherries – delicious.

And I made a delicious veggie bake/lasagna on the weekend and had it for lunch today and it was so good and several co-workers asked for the recipe.  So I thought I’d share it with you.

Ingredients

• Tofu
• Turnip
• Cream cheese (I used a tofu derived version)
• Tomato sauce
• Raw spinach
• Broth
• Shredded mozzarella

Cut turnip and tofu in slices (half inch?) and boil/fry in broth (in ¼ cup doses as it evaporates) until a fork can pierce the turnip but not soft.
In a casserole dish layer :
Tomato sauce, cooked turnip, then spread tofu and spinach (together in one layer so it’s not a solid tofu layer), “cream cheese”, repeat.   I put some dairy cheese on top and some extra sauce around the sides and another ¼ cup of broth.
Bake at 350 for 20 minutes covered with tin foil and then broil for 5 minutes to brown the top.
Enjoy!