Weekly Weigh In: Week 19, October 28, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my nineteenth weigh in:

1. The Selfie: The selfie is me as of today, October 28, 2019.  

2. Weight: My weight went up 2 pounds!  I am very unhappy about that, but it's my own fault.  I was not as good about my diet as I should have been (too much sugar and salt - stress eating), and there you have it.  I actually put on 4 lbs. pretty much overnight (yes, I do that, though my doctor finds that odd - it runs in the family to gain as much as 10 to 15 lbs. in a week from water retention or poor dietary choices), so I am glad that I was able to shed 2 lbs. of that.  Here's hoping that this week I go in the right direction!

3. Health News: I was able to average just over 6,500 steps per day last week.  I hope to get at least my minimum of 6,000 steps per day this week, too, but we'll see.  The weather is supposed to be gross (they are calling for rain/snow most of this week), so it may be hard for me to get out and about.  I will do my best, though!

The insomnia and migraines are leaving me alone for now (when I follow my rules).  I am very happy about that!  Here's hoping that continues!

I was correct in my assumption about chocolate and sugar.  If I eat them after noon, they do make it harder for me to sleep.  I also cannot drink decaf coffee any time of the day without it affecting my sleep.  That is a little sad for me, but at least now I know.  I guess it's tea only for me unless I know I am going to have a late night, and no chocolate or sugary items after noon unless I want to be up late.

I did end up adding both the carbonated water and the cherry juice to my "med" list.  

I also made a change to the amount of Levothyroxine I take on my "med" list page.  My doctor dropped me from 100mcg to 88mcg as my TSH came back too low.  We'll see how I do back on the old amount.  My biggest worry is always that the migraines will come back in full force, but now that I know about the insomnia link with some of my migraines (I do have hormonal migraines, too, but it appears that my thyroid was not the cause of the migraines I had been dealing with as my TSH went too low when we went from 88mcg to 100mcg), I should do better as long as I do things to help the insomnia.  Wish  me luck!

All in all, I am doing pretty well, and I can't complain.  I am feel like I am also mostly over the normal fall stuffiness, so that's good, too.

4. Diet News:  I did great with my intermittent fasting (which I did add to my food "do"s and "don't"s list), but horribly with dietary choices (as I mentioned above).   I made the mistake to stress eat (lots on my mind here that I cannot share at this time) which meant a lot of chocolate and sugar and more salt, and that did a number on me.  I started having some stomach issues among other things, not to mention weight gain, so I am going to do my level best to stop the stress eating.  It doesn't help anything, and it definitely makes things worse.  This week I am going to try to be extra conscious of what I put into my mouth and why.

5. Other News: This week should be a little quieter, and I am grateful for that.  It may end up being crazy, but for now it looks just semi-nuts. :)  I feel like I can breathe a little bit more, so that's good.

If you think about it, please be in prayer for some very special unspokens.  I have a lot on my heart and mind that I cannot share publicly, but those things do require prayer.  Thank you!

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Family Favorites - October 2019: Gluten-Free Creamy Chicken and Rice Casserole (Wheat, Nut, Egg and Fish-Free, Can Be Soy and Milk-Free)

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the tenth Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Gluten-Free Creamy Chicken and Rice Casserole.  This is simply a re-posting of my original recipe with a few tips and tricks added in.

This recipe is a family favorite for many reasons.  One, it is super easy to make which is what I'm all about!  Two, it makes a great side or main dish and you can customize it, so you have lots of options with it.  Three, my whole family loves it because it is filling and tastes great.  Basically, it ticks all the right boxes for us - creamy, hardy, and full of flavor.

This recipe is wheat, nut, egg and fish-free (if all your ingredients are), and can be soy and milk-free (see variations).

Gluten-Free Creamy Chicken and Rice Casserole

1/3 Cup full-fat, salted butter

1/3 Cup gluten-free, cup-for-cup flour

(We normally use Pamela's Gluten-Free All Purpose Flour or Namaste Gluten-Free Perfect Flour Blend.)

2 to 3 Cups gluten-free chicken stock

(We normally use Pacific brand or Meijer brand, and we always use the 3 Cups.)

2 to 3 Cups milk

(We normally use whole milk, but you can use what you have on hand, and we always use the 3 Cups.)

1 Tablespoon parsley flakes*

1 teaspoon onion salt*

1/2 teaspoon salt

(We normally use Pink Himalayan Sea Salt.) 

1/2 teaspoon ground black pepper*

1/2 teaspoon celery salt*

1/4 teaspoon paprika*

1 cooked chicken breasts, shredded

1 1/2 to 2 Cups rice, white, brown or a rice blend (NOT cooked and NOT Minute Rice)

(We normally use a wild rice blend whenever possible, and we always use the 2 Cups.)

*-We normally use McCormick brand spices whenever possible.

1. Preheat oven to 350^oF.
     
2. In a large sauce pan, melt butter over medium heat.
     
3. Add flour to the melted butter; stir and cook for 1 minute.
     
4. Add the chicken stock and milk to the butter mixture in the sauce pan, mix well, and heat the mixture until bubbly; remove from heat.  (Note: The amount of stock and milk you use depends on how much sauce you want in your rice.  If you want it saucy, use 3 Cups of each.  If not, use 2 Cups of each.  Also, you don't have to boil the sauce.  You just want it to be thoroughly mixed together and heated through until it just starts to boil.)
     
5. Add the liquid mixture to a large bowl with the other spices, shredded chicken and rice, and mix well. (Note: The amount of rice you use depends on how much you want.  If you want a lot of rice, use 2 Cups.  If not, use 1 1/2 Cups.  Also, I highly recommend using a wild rice blend which is just a few different kinds of rice vs. one type.  It tastes the best this way, in my opinion.)
    
6. Pour mixture into a greased, 9x13 glass pan and bake in the prepared oven for 45 to 60 minutes, or until the rice is cooked through.

Makes 1 9x13 pan, which is a minimum of 12 good-sized portions.

Variations (Please keep your individual dietary needs in mind when using substitutions.  Thank you!):

• Milk-Free: Use dairy-free butter and milk (SoDelicious, Earth Balance, and Melt are some good allergy-friendly brands, and you can check out some more here).  You can leave the milk out, but you will need to up the stock amount to 4 to 6 Cups.  Make sure you use a milk-free option to grease the pan, as well.
    
• Soy-Free: Neither the Pamela's Gluten-Free All Purpose Flour or the Namaste Gluten-Free Perfect Flour Blend that we use claim to contain soy, but Pamela's contains guar gum and Namaste contains xanthan gum, both of which can cause issues with people who have soy sensitivities and allergies.  Because it is quite difficult to find a gluten-free flour blend that does not contain guar gum or xanthan gum (which can also cause issues for people with soy allergies/sensitivities), I won't claim this recipe is soy-free already.  You can use regular flour (if you can have it) or a soy-free, gluten-free flour of your choice.  I have also used potato starch or corn starch in place of the gluten-free flour with success.  You'll have to make sure all your ingredients are soy-free, too.
• Vegan/Vegetarian Options: If you are vegan/vegetarian, you can leave out the chicken and substitute vegetable stock for the chicken stock, leave out the milk (as mentioned above), and use a vegan/vegetarian spread for the butter and to grease the pan with.
    
• Add Some Veggies: If you desire, you can add frozen or fresh veggies to this casserole.  Broccoli and cauliflower are especially good additions.  I'd start with 8 to 16 oz. and adjust according to preference.
     
• Add Some Cheese: If you want to put some shredded cheese on top, you definitely can.  I'd start with 1 to 2 Cups and then adjust according to preference.
    
• More Meat: If you want to add more shredded chicken to this recipe, you can, but I'd not add more than one more cook, shredded chicken breast.
    
• Add Some Almonds: If you like the idea of adding almonds to the dish or are used to adding them to rice dishes, you could add some slivered almonds when you add the shredded chicken (or leave the chicken out and use just almonds) and bake as directed.
    
• More Add-In and Substitution Ideas: You could add in or substitute fresh or canned mushrooms.  You could substitute beef stock for the chicken stock and use cooked hamburger or steak cut into bite-sized pieces for the chicken.  You can add garlic or garlic salt if you want that flavor in there.  You can add rosemary and/or thyme, if desired.  You could substitute ham for the chicken.  You could even sub a Ranch Seasoning Packet or an Italian Dressing Seasoning Packet (the dry mixes) for all the spices for a new twist on the recipe, if you can have those mixes.  Basically, you can use any stock you want with any meat you want (or leave the meat out), adjust the spices to your personal liking (you could even make it spicy by adding jalapenos or by using salsa in place of the milk and leave out all other spices except for the parsley flakes), and make it your own.  That's a winner right there, if I do say so myself! :)
    
• Make Ahead: You can make this dish ahead easily.  Just do steps 1 - 5, pour the rice in the greased, 9x13 glass pan, cover with foil and stick it in the fridge until you are ready to bake!  I've only ever made it ahead in the morning, but I am sure you could do it the night before as well.  I'm not sure I would make it ahead any more than overnight, though, because I have a feeling it would mess with the rice's texture, but am not 100% on that (If you try it and find out otherwise, let me know!).  I have also not tried turning this into a freezer meal using a foil pan, but if you try it, let me know how it turns out!

And there you have it - an easy recipe that you can easily customize and make your own!

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!

Weekly Weigh In: Week 18, October 21, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my eighteenth weigh in:

1. The Selfie: The selfie is me as of today, October 21, 2019.  

2. Weight: My weight went down a pound!  I am thrilled!  I am hoping to keep that trend up from here on out until I reach my goals.  My first one is just 3 pounds away.  Wish me luck!

3. Health News: I was able to average over 8,000 steps per day again last week.  I am not sure how I managed it, but I did!  The weather is starting to get into "iffy" territory (meaning you never know if you'll be able to get out an about or not), but I am still going to aim for reaching my 6,000 daily step goal minimum this week.  We'll see how it goes.

The insomnia has lessened and so have the migraines.  The insomnia is still hanging on in the form of it being late at night before I fall asleep and very early in the morning when I wake up (meaning fitful sleep until around midnight with 5am or earlier wake-ups are very common).  The migraines have pretty much gone to short spurts of pain if they decide to come on, and they are very responsive to ibuprofen and black tea (meaning they go quickly and leave me alone more often than not).  I really honestly feel that I would be in horrible shape without the cherry juice (my migraines can be relentless and they haven't been, and the insomnia is normally a lot worse).  

I am thinking that chocolate and caffeine of any type after noon are a bad idea for me because the insomnia is definitely worse if I have them after noon.  I am suspecting that even decaf coffee will be a no-go, even if I have it in the morning as it seems that days I drink decaf (and I only have it in the morning) I have worse insomnia.  That is something I am going to try to figure out this week - seeing if the insomnia (which is linked to my migraines) improves if I avoid decaf all together and don't have any form of caffeine or chocolate after noon.

I will probably be adding both the carbonated water and the cherry juice to my "med" list soon, probably by week's end (if I get the time).  I have definitely decided that both of these are very helpful for me. :)

Other than the insomnia/headache issues (which are improving), I can't complain.  I have the normal fall stuffiness, but even that isn't horrible.  Overall, I'd say I'm doing pretty good! :)

4. Diet News:  I did better avoiding the junk, and I really tried to keep my intermittent fasting to as close to 10am to 6pm as possible (sometimes it is 9am to 5pm).  I think keeping the consistency with the fasting is helping, and definitely being more aware of what I was eating helps always.  I am really working on not emotionally eating.  That's quite the hard habit to break!  I will get there, though!

I am probably going to add my intermittent fasting to my food "do"s and "don't"s list soon, probably by week's end (if I get the time).  It has definitely been beneficial to me.

5. Other News: Another busy week, but next week is looking a bit quieter, and I will be glad for that little breather.  The nice thing about busy weeks like this one, though, is they fly by, so the weekend seems to come faster. :)  I will enjoy that!

If you think about it, please be in prayer for some very special unspokens.  I have a lot on my heart and mind that I cannot share publicly, but those things do require prayer.  Thank you!

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Recent Reflections - October 2019: Change...

This is the tenth Recent Reflections post of 2019.  Recent Reflections goes live the third Friday or Saturday of each month.  Each Recent Reflections post covers something that I'm reflecting on.  If you'd like to share a post with a similar theme, feel free to leave a comment with a link to your post, and I'll hop on over and leave a comment (and maybe some other readers will, too).

This month, I will be reflecting on change.

Autumn is a season absolutely full of change.  The leaves go from green to crimson, gold, burgundy, tangerine, and a million colors in between before they gradually turn brown and drop to the ground as the temperatures drop and the rain shifts to snow.  The winds increase, and you can smell the chill in the air.  Autumn is a time that I adore, but it is also a time that marks the transition between summer and winter and the nearness of ice and below freezing wind chills - a time that I find beautiful but treacherous.  

Change can be both good and bad, and it is always hard.  However, change can also be beautiful.

If you think about it, the trees go from full of life (green leaves are a sign of that) to death or dormancy (when they are leafless) which we would probably think of as a sad or bad thing, but their transition to that?  Some of the most beautiful scenery in the world!  Most of the trees are not mourning the change (you will find the occasional one that goes straight to leafless and scary), but yet seem to be singing as they change from life to slumber/death, and sharing the best of what they have to offer. 

The change of autumn has taught me that how you face a change can be beautiful.  You can choose to show the best of yourself and be a bright red maple that makes people stop and say, "Wow!" when you are transitioning from the now to the new, or you can choose to be that one tree that lets the cold wind blow all it's leaves away and goes straight to ugly.  What choice will you make?

Don't let the changes of life get you down.  Keep leaning on the Lord and let Him make you shine through the hard times.  Let people see you and wonder what your secret is, and then tell them the difference God is making in your life and how He is seeing you through.  Let them see His beauty instead of the world's ugly.

{If you aren't sure what I'm talking about in that previous paragraph, click here to find out how Christ can help you.}

Perspective...it makes all the difference in the world.  What will yours be?

I truly hope this post has been a blessing to your heart, or at the least made you stop and think a little.  What has God done in your life lately to bless you?  What are you reflecting on?

Have a wonderful weekend!

Weekly Weigh In: Week 17, October 14, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my seventeenth weigh in:

1. The Selfie: The selfie is me as of today, October 14, 2019.  

2. Weight: My weight stayed the same again.  I'm definitely not going to complain about that, but hopefully I'll have a weight loss to share next week.

3. Health News: I was only able to average over 7,500 steps per day again last week.  I am glad I was able to do just over the minimum, but I'd like to do more.  I should be able to reach my 6,000 daily step goal minimum this week, too, but it is unlikely that I will be able to do more.

Despite how helpful the cherry juice is, my insomnia is back.  It is no where near what it has been in the past, however.  Also, I can definitely confirm that insomnia and my migraines are linked.  I have been dealing with a migraine for a few days now.  Thankfully, ibuprofen and some black tea have kept the pain away, and it has been more minor in terms of migraines for me in general.  I've basically had the brain fog that lingers on even when the pain is gone, but no nausea, vision issues, etc.  

The flavored, no calorie, carbonated water is definitely not as helpful as the non-flavored, but it is still helping a little with the water retention.  I will take any help I can get, though!  Still no bad side effects that I can tell, so there's that.  I will probably be adding both this and the cherry juice to my "med" list soon.

Other than the migraine/insomnia, I'm doing pretty good! :)  I think once the weather stops fluctuating so wildly I'll do much better.  We'll see.

4. Diet News:  Oh my!  Epic fail this last week.  It is amazing that I didn't gain any weight.  I feel like my appetite came back with a vengeance, and I made some awful choices.  I'm going to really work on that this week.  I am sure my dietary choices haven't helped the insomnia or migraines.  You'd think I'd learn a bit quicker...  *sigh*  Here's hoping I get this week's eating choices right!

Intermittent fasting is still helping.  I'm sure it is why I didn't gain weight.  It is pretty much habit now, so that's great!  I am probably going to add this to my food "do"s and "don't"s list soon.

5. Other News: Yep, another busy week this week.  Missions Conference, Driver's Ed (part 2), school, doctor's appointments...Yes, I think I'll need a vacation when this week is over! LOL :) All in all, it should be a great week, and I'm really looking forward to the conference.

If you think about it, please be in prayer for some special unspokens.  I have a lot on my heart and mind that I cannot share publicly, but those things do require prayer.  Thank you!

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Gluten-Free Pumpkin Pecan Muffins (Wheat, Fish and Milk-Free, Can Be Nut, Soy and Egg-Free)

I like to cook seasonally when I can, and nothing says "autumn" to me like pumpkin.  My favorite combination for autumn is pumpkin and pecan.  This recipe incorporates both of those while also being free from wheat, fish and milk (if all your ingredients are), and can be nut, soy and egg-free, too (see variations).  I find the flavor reminds me a bit of pumpkin pie, and the pecans add a nice, buttery richness and crunch.  If you love pumpkin, you'll want to give these muffins a try!

Note: The gluten-free flour I recommend does not technically contain soy, but it does contain xantham gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies.  Also, not all gluten-free bread crumbs are soy-free.  For these reasons, I will not claim that this recipe is soy-free.  I will share a soy-free alternative in variations, though.

Gluten-Free Pumpkin Pecan Muffins

4 Cups gluten-free gluten-free flour

(We normally use and highly recommend Namaste Gluten-Free Perfect Flour Blend.)

2 teaspoons baking soda

1/4 teaspoon salt

2 Tablespoons to 8 teaspoons gluten-free pumpkin pie spice
(We normally use and highly recommend McCormick brand.)

1 Cup chopped pecan pieces

1 Cup extra virgin olive oil

1 Cup white sugar
(We always use and highly recommend white cane sugar.)

1 Cup brown sugar
(We always use and highly recommend brown cane sugar.)

1/2 Tablespoon to 2 teaspoons gluten-free vanilla extract

4 eggs

1 can (15 oz.) pure pumpkin (not pumpkin pie mix)

pecan halves for decorating (optional)

1.  Preheat oven to 325^oF.
     
2. Line muffin tins (30 to 36 count) with liners.
     
3. In a medium bowl, mix together the flour, baking soda, salt, pumpkin pie spice, and pecan pieces and set aside.  (Note: Most spices are gluten-free by default, but you'll want to double check to make sure that your pumpkin pie spice is.  Also, the amount of pumpkin pie spice you use is based on personal preference.  We prefer the 8 teaspoons, but if you find that too much spice for your liking, use the 2 Tablespoons or even go down to 1 1/2 Tablespoons, if you wish.)
     
4. In a large bowl, mix together the olive oil, sugar and vanilla until well-blended.  (Note: The amount of vanilla you use is based on personal preference.  We prefer the 2 teaspoons.)
     
5. Add the eggs and pumpkin to the sugar mixture and mix until well-blended.
     
6. Add the flour mixture to the egg mixture and mix until well-blended. (Note: You do not want to over-mix this.  I generally mix it until all the flour is moistened, and then stop.  It is ok if there is some bits of flour visible, but you don't want large streaks of flour.)
     
7. Evenly distribute the batter between the lined muffin cups and then top each muffin with a pecan half, if desired.  (Note: I find that 30 muffins is perfect for this recipe, but if you want to make the muffins slightly smaller, you could definitely stretch this out to 36 muffins.  Also, if you want the muffins to have a smoother appearance, then smooth out the batter before baking.  I am ok with a more rustic look, so I didn't do that with mine, so it definitely is not necessary.)
     
8. Bake muffins for about 30 to 35 minutes or until a toothpick stuck into a center muffin comes out clean.
     
9. Cool muffins in pans on wire racks for 5 minutes before transferring the muffins directly to the wire racks to finish cooling.

Makes 30 to 36 muffins that can be enjoyed hot, warm or cold with equal deliciousness.

Variations (Please keep individual allergen and dietary needs in mind when using variations.  Thank you!):

• Soy-Free: Namaste Gluten-Free Perfect Flour Blend does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies.  For this reason, I will not claim that this recipe is soy-free.  You can use a soy-free flour (if you can have wheat/gluten) or soy-free, gluten-free cup-for-cup of your choice.  Keep in mind that if your gluten-free flour doesn't contain guar gum or xanthan gum, you may need to add between 1 to 4 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all your ingredients are soy-free, too.
    
• Other Nut or Nut-Free: You can sub walnuts or pumpkin seeds for the pecans or you can leave the pecans out entirely if you can't have nuts.
    
• Egg-Free: Use an egg replacer in place of the eggs.  For ideas on what to use in place of the eggs, check out my ingredient substitutions page.  The flax seed "egg", pumpkin or applesauce replacement would be a good fit with these muffins.
    
• Mix-In Ideas: If you like chocolate chips with pumpkin, you can add a Cup in (Enjoy Life is a great allergy-friendly chocolate).  If you like cranberry with pumpkin, you can add a Cup of dried cranberries (such as Craisins) in.  You could use either or both of these, and even use one of the nut substitutions above.  Pick your fancy!
    
• Loaves vs. Muffins:  If you are more a fan of loaves vs. muffins, you can turn this recipe into loaves.  Just grease two 9x5 loaf pans, evenly distribute the batter between the two pans, top with pecan halves for decoration (like a line down the middle length-wise) if desired, and bake for 6o t0 75 minutes or until a toothpick inserted in the center of the loaf comes out clean.  You will need to rest the bread loaves in the pans for 5 minutes before attempting to remove them from the pans, and then remove them from the pans and cool the loaves on wire racks before enjoying.

Looks yummy, right?

    

It's autumnal deliciousness at its finest!  Mmmm!

Have a great weekend!

Weekly Weigh In: Week 16, October 7, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my sixteenth weigh in:

1. The Selfie: The selfie is me as of today, October 7, 2019.  

2. Weight: My weight stayed the same.  I'll take it (because it is better than a weight gain), but am hopeful that next week I'll have a weight loss to share.

3. Health News: I was able to average over 8,500 steps per day again last week.  I am thrilled!  I am not sure I'll be able to get that this week, but I am going to do my best, and I should be able to reach my 6,000 daily step goal minimum.

Tart cherry juice is definitely helpful.  It has improved my sleep pattern, and had basically no insomnia for the majority of the week last week.  I am dealing with a more minor case of insomnia right now, but am hopeful it will pass soon.

The carbonated water is helping with the water retention a little bit.  I couldn't find that non-flavored this last time at the store, so I bought some flavored that was no calorie, no sweetener (basically carbonated water and flavoring) to try.  I am not sure if it will work as well, but we'll see.  I am finding that I do have to drink the full recommended serving size to see any benefit at all with it, but there doesn't seem to be any awful side effects thus far.  Pray it stays that way!

Well, the issues I was having due to the herbal water pill are definitely done.  I also definitely did have an issue with that new laundry soap, and am mostly recovered from that (until I end up wearing an item I thought I re-washed and didn't).  I still have some other issues that are probably just related to getting older :), but those are sorting themselves out bit by bit.  

I appreciate your prayers for all my weirdness. :D  The last 2 years feel like my health and body have morphed into something new.  Things I could once eat I cannot anymore, things I could once wear/use (i.e. make-up or soap) I cannot anymore, etc.  My 40s are not going well! LOL :)  Maybe it will be like March - "In like a lion, out like a lamb."  Here's hoping! :D

4. Diet News:  Hmmm... I'd say that I did pretty good with my diet for the most part.  The biggest issue has been that I have just not been hungry very often, so I have been forcing myself to eat just to keep from becoming mad and sassy (AKA hangry).  Unfortunately, sometimes that has meant eating things that aren't the best for me because those were the only things that tempted me to eat.  I am going to work on eating the things that work best for me instead of what is tempting this week (assuming this lack of hunger continues or even if my appetite comes back).  Wish me luck!

I was more consistent with the intermittent fasting times this week, and I think that is also helping my sleep patterns.  I also have realized that sugar and anything caffeine containing cannot be consumed by me after like 3pm without it causing sleep issues for me.  I am also finding that eating or drinking anything other than water after 6pm (I did that once this last week), gives me heartburn when I lay down to sleep, so I'm going to make the rule that food  and liquids other than water after 6pm just cannot happen for me no matter when I started eating for the day.

5. Other News: The busy train has not slowed one bit, and may even have ramped up, believe it or not.  Not sure when it will slow down, but maybe by January.  We'll see. :D  Maybe I'll get some moments to catch my breath between now and then.  Also, if you think about it, I have some unspoken things that I could realize use some prayer for if you wouldn't mind being a prayer partner with me.  Thanks!

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!