One more week of pureed food.

I can’t wait to be able to eat regular food again!!  Haven’t posted in a while.  Just taking it day by day.

I’ve been battling the bronchitis I caught in the hospital with meds and my nebulizer and I seem to be winning.  I’ve mostly stopped coughing and my nose is not running so much.  My biggest problem at the moment is my arthritis.  I can’t take any pain killers except for Tylenol and I don’t have any so last night it hit me that I did have a pain killer I could take: my codeine. 

I have a bit left over so I took some last night.  I still couldn’t sleep from all my aches and pains and then my feet started itching.  So, I went downstairs and took my Irritable Leg med. Went immediately to sleep and slept until 2PM!  Guess I was tired.  It’s late now but I’m going to do the same as last night at 2AM and, hopefully, I will be able to sleep.

My daughter is coming over tomorrow and we’re going shopping.  I’ve un-grown all my bras and have only 3 old ones I saved that now fit so we’re going to get me some new ones.  I don’t figure I’ll wear them all that long so I don’t want to pay a lot of money.  Walmart was too big a mess to find anything that fit.  I’m hoping Target and TJ Maxx are in better shape!!  I don’t want to have to go to the mall.  I don’t have that much money for this. 

I discovered today that I can’t eat tuna.  Well, I can eat it but I don’t get to keep it.  It came right back up, which was a big disappointment.  Tuna is an easy source of protein.

I made some high protein custard ice cream today.  My ice cream maker works quite well, especially if you put it together correctly!  J  The ice cream came out quite tasty!

High Protein Ice Cream

 

1 cup milk

2 eggs

½ cup Splenda

1 cup soy milk

2 scoops vanilla protein powder

Pinch salt

1 tsp vanilla

1/3 cup mini chocolate chips

 

Heat milk in pan until steamy.  In a medium bowl, beat eggs till lemon colored.  Pour hot milk into eggs, whisking continuously.  Whisk in Splenda and salt.  Pour milk and egg mixture back into pan.  Cook over medium heat, whisking constantly, for 2 minutes.

Partially fill large bowl with crushed ice and water.  Pour milk and egg mixture back into medium bowl.  Set medium bowl into larger bowl to cool quickly.

Pour soy milk into shaker bottle.  Add protein powder and shake for 30 seconds.  When milk/egg mixture is cooled to 60 degrees or less, dump ice water and dry bowl.  Pour milk/egg mixture into larger bowl.  Add contents of shaker bottle and vanilla.  Blend until frothy with immersion blender.

Assemble ice cream maker.  Pour mix into maker and run for 10 minutes.  Add chocolate chips at end of freezing.  Ice cream will be soft.  Spoon into sealable bowl and keep in freezer. 

Even my hubby liked this.  It’s very good!!  And full of protein.