Pushing The Limits

This has been a great week, but it’s been EXHAUSTING. Not only have I been back to work, my husband went back to work, so I’ve had to start doing more things independently. I’m still trying to figure out what my body is capable at this point, both in activity and the foods I can eat.

This week I worked 18 hours over 4 days, meaning I worked 4-5 hours each day. Some days were easier than others, but I always left the office as fatigue set in. I had just enough energy to drive home, climb my 3 flights of stairs to my apartment, and get in bed. Every day after work I took a 2-4 hour nap to recover. But I’ve never been one to sit still too long, so I tried to get out and do something every evening. By the time I got home, I was so tired that I skipped the blog posts and went straight to sleep.

I’m trying to work my way up to “legitimate exercise” by walking more in general. As I crunch numbers in my head, 400-600 calories a day doesn’t seem like it’s enough for me to be consuming if I’m exercising. But it’s hard to eat more than that, and I want my body to tone up, so I’m trying to add in walking wherever I can. Because it’s frigid in Utah, I usually do my walking in stores and malls.

One thing that’s been frustrating this week is my skin. I have VERY itchy skin around my surgical incisions. The scars are healing nicely, but they are so itchy! I’ve had eczema since childhood, so rashes are not uncommon for me, especially since I’ve been stressed and have been pushing myself to get back into normal life again. I’ve broken out into hives a few times, and have gotten this nasty rash on my feet. I already have problems with venous stasis dermatitis, but this looks and feels different. I’ve been wearing my compression stockings daily and have tried to use the right ointments, but nothing seems to work right. Maybe I’m pushing myself too hard? Thank goodness for Benadryl!

Today’s food diary:

• Vanilla pudding cup
• WW Chocolate-dipped Strawberry bar
• A few bites of sauce and cheese from a meatball sub
• Meat sauce and mushrooms (a kid’s meal spaghetti minus spaghetti)
• 2 TB Laughing Cow queso dip
• 1/4 cup light yogurt
• String cheese