Me and J. K.

I feel like I should be writing a novel today instead of an “I need to lose 30 pounds” blog. I am sitting in Café 312 in Greenwood waiting on my daughter while I am writing this; and yes, I have also been working. I look around and feel as though I know how J. K. Rowling did as she sat in a small coffee shop writing the first Harry Potter book. (Small print: Future financial results may vary from person to person.) However, I bet she didn’t conceive the success she was to achieve with her first book while sitting there writing that book. Always see the glass half full not half empty is my motto.

I have walked a total of 14.8 miles in three days with my daughter and grand dogs. My son-in-law may be surprised when he returns from his business trip to find I have moved in permanently. We have walked, talked, and listened to several WDW podcast. I miss my bed, but I could adjust.

Last night Jamie and I watched Fat, Sick, and Nearly Dead. It is definitely eye opening and I highly recommend it. Joe Cross was a 41-year-old who was 100 pounds overweight, had a debilitating autoimmune disease, and was taking massive amounts of steroids. He knew he was on a quick path to a short life. He took drastic measures and did a 60 day juice fast. In the 60 days he lost 90 pounds and came off almost all of his steroids. I can’t say I would do a 60 day juice fast, but we decided to add juicing as one of our daily meals, probably breakfast. Reason#2 I may have to move in, they got a juicer for a wedding gift. We are heading to Aldi this afternoon to pick up some juicing supplies. Think it will take time to get used to but it has been said my family likes “sticks and twigs” for food. We are a bit adventurous with eating.

Since I am with my vegetarian daughter the recipes this week will be mostly vegetarian. She is doing the cooking and cleaning and treating like a queen which brings me to reason #3 to get the Mother-In-Law suite ready.

Spinach & Artichoke Grilled Cheese

Yield: 2 sandwiches

This recipe is from Emily Bites. If you ever thought you could eat creamy spinach dip between bread, now you can. Very filling meal.

 1 cup semi-packed baby spinach, torn into pieces

1 garlic clove, minced

2 oz. 1/3 less fat cream cheese, softened

1 tablespoon fat free sour cream

1 teaspoon grated Parmesan cheese

¾ cup 2% shredded Mozzarella, divided

3 tablespoons diced canned artichoke hearts (packed in water)

A pinch black pepper

A pinch crushed red pepper flakes

2 tablespoons light butter

4 slices light wheat bread

• Lightly mist a small skillet with cooking spray and bring over medium heat. Add the spinach and cook for about a minute. Add the minced garlic and cook for another 30 seconds to a minute until the spinach is wilted.
• In a mixing bowl, combine the spinach & garlic with the cream cheese, sour cream, Parmesan, ¼ cup of the Mozzarella, artichokes, black pepper and red pepper flakes. Stir until well combined.
• Butter one side of each piece of bread with ½ tablespoon of butter each. Place two slices butter side down on a flat skillet. Sprinkle both slices with 2 tablespoons of shredded Mozzarella each. Spread the spinach & artichoke dip from step 2 evenly over the Mozzarella layer on each slice. Sprinkle the top of each with the remaining Mozzarella (2 tablespoons each). Place the reserved slices of bread, butter side up, on top of each sandwich.
• Bring the skillet over medium heat and cook for about 2 ½-3 minutes until golden on the bottom. Flip the sandwiches (carefully!) and cook for another 2-3 minutes until golden on both sides.

3 large tervis water and Metamucil

242 days till Disney Food & Wine