My first day of school

Too bad I didn’t get a picture of me on my first day of school.  Actually, my first day with the kids is today.  Last week consisted of moving, more moving, moving things again, organizing, and meetings.

We went to our classroom to find out it was not finished getting constructed.  They took out the sink (which we needed-you can’t have a preschool room without a sink), and hadn’t finished putting in the countertops on, windowsills, projector, or white board.  My teacher was moving from a room twice the size of this one.  So, there were over 160 boxes to move and unpack.  Oy! Then, the furniture.  Which was big, and totally unnecessary for preschoolers.  Yes, lots of stuff to complain about the first day.  I just helped as much as I could.  Apparently, there are a bunch of student teachers there, and I was the only one helping the move in.  I left exhausted, hurting just about everywhere.  My mentor said, “If you can handle this, everything else will be a cake walk.” I didn’t cry at all so I guess I have that going for me. :)

This is the room with about 1/4 of the boxes moved in: This was it as we left the first day (most boxes are unpacked and the centers were taking shape:

We have four kids in the morning and four in the afternoon.  I’m excited to get to the point where everything is done! Right now I just feel a little overwhelmed.  I know once I get in the swing of things and can actually put all of my training into practice, it’ll all get easier.

Update on the 17 day diet:

I finished the first cycle and will be moving on to the second cycle once I get settled in with the student teaching and the stress wears off.  There are so many recipes I’d like to share but I will share one of my favorites now.  Breakfast was always a bit tough because I couldn’t have cereal, toast, or a bagel.  I could have eggs but it did get a bit old.  So, I found a recipe for PANCAKES. That’s right! Pancakes.  How can you have pancakes if you can’t have flour? They are flourless pancakes made with fat free cream cheese.

Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Serving Size: 1 pancake


  • 2 oz cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • 1/2 teaspoon cinnamon


  • Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice), fresh berries and I had it with a glass of pro-biotic Kefir.

Approx nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein

Stay Hungry!! :)

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