So far, I'm right on pace with my original induction.  6 pounds last time,
6 pounds this time.

The major difference this time is that I've been working out the whole
time.  We go to the gym once or twice a day, every day.   When I'm not at
the gym, I'm doing stretching exercises, every chance I get.  Here are some
that are easy to do, and have excellent instructions and illustrations:
http://www.womensheartfoundation.org/content/Exercise/stretching_exercise.asp
Many of them can be done sitting down, so you can do them while reading
asdlc!  <G>  I suck in my gut and hold it for a few seconds every time I
think of it.

I can literally feel the smaller person inside, because my muscles are
getting toned, and I can detect the difference between the inside and
outside me.  This is one of the reasons I feel shocked when I see myself in
the mirror.  I feel so much smaller on the inside.

This week, I'm adding flax seed meal and peanut butter (on celery - had one
like that during induction, then decided to back off until later).  Trey's
Flaxcakes are in my immediate future.  Whoo-hoo!  (recipe below)

I've decided, this time around, to give myself mini-goals to work toward.
And, of course, you can't forget Carol Ann's monthly challenges.  I'll be
right there!

I started using FitDay, then sorta slid away from it.  I tracked everything
I ate yesterday, and found out that I've been seriously under-eating.  It's
so difficult to eat enough when you're just plain not hungry.  Back to
FitDay!   ( www.fitday.com )

Anyway, here is the famous flaxcakes recipe.  It's famous with good reason!

                     * Exported from MasterCook *

                     Trey's Best Morning Flaxcakes

Recipe By     :Trey Ethan (asdlc)
Serving Size  : 2     Preparation Time :0:15
Categories    : breakfast/brunch                low-carb

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2           cup  flax meal
 2                     eggs
 3        tablespoons  heavy cream
 3        tablespoons  sour cream
 1         tablespoon  Splenda® granular
 1               dash  nutmeg
 1               dash  cinnamon
    1/4      teaspoon  baking powder
 1         tablespoon  oil

Whisk ingredients together until smooth.  Mixture should be thick, but very
pourable.  Add water to thin or flax and sour cream to thicken if
necessary.  Allow to sit for about ten minutes to thicken and sour.

Preheat electric griddle to 325F or heat a large, preferably nonstick pan
over medium-high heat.  Spray with cooking spray, and drop mixture in
approximately 1/4 cup ladlesfull.  Cook for four minutes, flip, and cook
for four minutes more.

Makes two servings of 2-3 flaxcakes each.  4.5 g effective carbohydrate per
serving.

Start to Finish Time:
 "0:25"

                                   - - - - - - - - - - - - - - - - - - -

Per serving: 253 Calories (kcal); 24g Total Fat; (84% calories from fat);
7g Protein; 3g Carbohydrate; 227mg Cholesterol; 136mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Fat; 0 Other Carbohydrates

NOTES : These flaxcakes are remarkably tender and cook with a beautiful
golden color.  Sour cream and flax pair well, and the final product is
slightly sweet with a mild tang.  Serve with butter and artificial
sweetener or carbohydrate-controlled imitation maple syrup.

Carol, the fit and trim person who is temporarily wearing a fat suit