These past couple weeks have been quite stressful. It all started a couple Mondays ago when Frank went in to have dental surgery to extract about 10 teeth and do a cleaning. He came home from the vet’s office all out of sorts, wheezing and coughing. The vet had said that his throat was probably irritated by the tube they put down to administer anesthetic for the surgery, and it would stop within a few hours. Well, long story short, his symptoms only got worse, to the point he was struggling to breath. We took him into the vet’s office the next day where they did x-rays and discovered that he had a collapsed trachea. It’s an underlying condition that he likely had prior to surgery and having the tube down his throat exacerbated it.
We spent the next few days giving him cough suppressants and hoping it got better. None of us slept very well that week. Danny and I took shifts each night switching off staying up with Frank while the other slept on the couch. We each probably only got three to four hours of sleep for three nights in a row. It was brutal. But what was really awful was watching Frank suffer the entire time. He didn’t sleep more than 15 minutes at a time, and even those cat naps were few and far between. He was gasping for breath and making this awful barking cough.
Eventually, the medication kicked in and his breathing got better. Once he stopped coughing so much, his trachea opened up again and he was able to recover. We are so glad to have our Frank back. We didn’t know if he was going to make it through this one. This dog has been through so much. He’s been hit by a car and spent a week in doggie ICU with major trauma to the head, suffered through seizures, and losing an eye. He’s one tough little guy.
My eating and workouts fell to the bottom of the priority list as we cared for Frank. I also thought I had a colonoscopy this week. I made it through the whole day on juice and choked down half the ‘delicious’ bowel prep container before realizing the appointment was for the following week. So that was awesome.
We did manage to make some meals, but we often ended up grabbing some takeout. I fit in a few runs here and there and one yoga class, but that’s pretty much it. Hoping to fit in more this week.
Here’s some meals we’ve had…
Green smoothie with coconut milk, almond milk, spinach, banana, and avocado.
Some zucchini and carrot muffins from Against All Grain with a side of strawberries.
And this yogurt parfait with strawberries, blueberries, pecans, and honey. I found this lactose free yogurt at Whole Foods. I’m not exactly sure if it’s 100% SCD legal, but I didn’t have any problems with it. The brand is Green Valley Organics.
Still pretty much eating salads everyday for lunch. This is pretty much my standard – greens, chicken, carrots, sunflower seeds, avocado and himalayan sea salt.
I switched it up one day and added some strawberries and yellow grape tomatoes.
And this one had leftover steak, greens, tomatoes, avocado, carrots and pepitas.
On Saturday, we went to the farmer’s market and picked up some fresh goodies including this Boston lettuce. On Sunday, I used it to make some tuna wraps with sunflower seeds, cherry tomatoes and sunflower sprouts.
We ate out a lot over the past couple weeks. I probably ate this Paleo Bowl from Laughing Planet a couple times.
And a burrito bowl from Chipotle a couple times as well. This had steak, salsa, pico, lettuce, cheese and guacamole.
We also threw together a couple meals using a package of Applegate Farms Chicken Sausage. This bowl had sausage, yellow squash, onions, spinach and BBQ sauce.
The next night we had egg scrambles for dinner with sausage, cheddar cheese, and spinach.
I cooked a few more recipes from Against All Grain (I maybe probably already ordered her next cookbook due out in September). Last Saturday night, I was craving Mexican food, so I made the tortilla chips recipe. They weren’t exactly like tortilla chips, but they were perfect for dipping into some pico and guacamole. It’s all about the dip, am I right?
Alongside our chips, I made steak fajitas using some romaine lettuce in place of the tortillas. They also had sauteed peppers and onions, cheddar cheese, guacamole and pico.
Another night, we cooked up some pork chops (seasoned with S&P, seared in my cast iron then finished in the oven). Roasted asparagus and tomatoes alongside.
I finally bought a veggie peeler to make veggie noodles. They had a few options at the store, but I bought this little veggie peeler where you insert the zucchini into one end and twist. Easy peasy.
We had our noodles in the Korean Beef Noodle Bowl from Against All Grain.
And finally, tonight I made another delicious recipe – Honey Lime Salmon Tostadas. These were so good.
On the school front, I have about 5 more weeks and then I’ll have a degree in Nursing. This summer has been crazy busy working 34 hours a week, plus 8 hours of class time and endless amounts of homework to do. I’m ready for a break!
For now, I’ll just leave you with this adorable photo I took today of my babies. Hobbes is very thankful to have his ol’ buddy back.