We’ve decided to stay here in Glendale for another week, we’ll be leaving next Friday. Since we had one nice day to visit Zion National Park we’ve seen nothing but rain, cold with strong chance of rain or snow.
As I said in my last post we got here about a week ahead of decent weather. We knew going north was going to be out of the question so we looked at moving east. But since the bad weather was moving east that didn’t make too much sense. We decided to stay here and wait on better weather to catch up with us. About 3 days next week look like they will be decent to get to Zion again and then over to Bryce Canyon.
We did get out one morning and make a run into the next small town. They have a small mom and pop grocery that carries some decent produce. Getting produce is our only problem right now. With the diet we are on we go through a lot of it. When we started this we decided that fresh vegetables were going to be a free food – didn’t count for calories or sodium. When we buy produce I wash it as soon as we get home so it is ready to consume for a quick snack. Cauliflower is our number one pick. Right now I am at .4 of a pound from hitting the 40 pounds gone mark. Greg has hit a plateau at 37 pounds gone, but he is sticking with the plan.
We need to find a way to exercise when we are forced to stay inside. We have a small weight set with us – need to drag it out and make use of it. We’ve hesitated to get Greg into too much strength training until we see the pacemaker doctor to make sure it is healed as it should be, don’t want to take a chance on pulling any wires loose.
I have made use of this time inside to experiment with some more low calorie/low sodium recipes. I’ve added shrimp scampi, shrimp stuffed mushrooms, Mexican shredded beef, Spinach Dip and Pizza to our go to recipes. The pizza was the hardest because my hand mixer doesn’t do dough well so there was a lot of kneading involved (exercise!!). I found a no sodium pizza crust recipe to go along with the homemade sausage and pizza sauce recipes I have had for a while (I have used them to make pizza in portabella mushroom caps). I thought the crust would be like cardboard but it was amazingly good. It freezes well also.