I don’t normally read, much less post, things from foxnews, but these words about being a cancer survivor could easily be my own.
23 Apr 2015 Leave a comment
29 Mar 2015 5 Comments
This is a super simple Balsamic Vinaigrette recipe. I really like it on mixed greens (like a Spring Mix). You can elaborate on this dressing, if you wish. Sometimes I’ll add finely minced garlic and/or a dried Italian herb mix.
2 ounces balsamic vinegar
2 ounces olive oil
1/2 teaspoon kosher salt, or to taste
1/8 teaspoon black pepper
1/8 teaspoon dry mustard
Combine all the ingredients in a small Mason jar with a lid. Screw on the lid and shake until combined. Store leftover dressing in the refrigerator. Allow to sit out at room temperature a little bit before using again.
27 Mar 2015 5 Comments
It’d been a week since my whole body scan and I still hadn’t heard from my oncologist. My stomach had been in knots all week.
I finally mustered up the courage to call my cancer center and asked about my results. I left a message and someone actually called me back in less than 3 hours. The lady (not my doctor, physician’s assistant, or nurse) read the report to me.
The report read that there was no visible thyroid. There was uptake in the salivary glands, liver, and GI tract, all which are considered to be normal. There was “no abnormal distribution!” I asked her if the lymph nodes were clear and she repeated that the report stated that there was “no abnormal distribution.” This is good. This is very good.
19 Mar 2015 Leave a comment
It’s my last full day of LID. Yay! I’m so happy about getting off this diet that I’m not even worrying about my whole body scan tomorrow morning. I have more important things on my mind. Like, where am I going to eat lunch after my scan?
I think the last 4 or 5 days of LID are the hardest. You are tired and probably not feeling that great after the Thyrogen shots (even worse if you’ve been off your meds for 6 weeks). And then there is the RAI. It’s stressful. The extra thought and work the diet takes is just another thing. I don’t need another thing. I’m done.
This bread is great because it is delicious and really easy. I’m happy with the way it turned out. It’s great for peanut butter and jelly sandwiches (which is what I had for dinner tonight). This recipe doesn’t make a very big loaf. I haven’t tried doubling the recipe, but I don’t see why you couldn’t.
Easy White Bread
3/4 cup water
1 tablespoon olive oil
2 cups flour
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 teaspoons yeast
Put the ingredients into a bread machine in the order given. The yeast should be the last ingredient going into the bread machine. Set the machine to the dough setting and press start. Let the machine do the mixing and kneading for you. Once the machine is finished. turn the dough out into an oiled bowl. Let the dough rise for an hour.
Preheat the oven to 350°F.
Punch the dough down and turn out on a floured surface. Shape the dough into a loaf. Place on a baking sheet. Bake in the oven for 35 or until golden brown. Let cool completely before slicing.
If you do not have a bread machine, just mix the ingredients together by hand. Turn out onto a floured surface and knead by hand for 10 minutes, adding more flour as necessary. Place the kneaded dough into an oiled bowl and let rise 1 hour. Bake at 350°F. for 35 minutes or until golden brown. Let cool completely before slicing.
16 Mar 2015 Leave a comment
I got my first Thyrogen shot this morning. I feel okay, but it’s been a long day and I’m exhausted. I’m getting my second shot tomorrow and I will probably feel worse and not up to cooking. I put this soup in the crockpot tonight, but plan on eating it tomorrow. Nothing is easier than cooking in the crockpot.
This soup is good for LID. It’s easy and comforting. Using lots of veggies and barley bulks up this soup so you can use less meat and still feel satisfied. Serve with some homemade bread. Beer Bread or Irish Soda Bread would be good.
Crockpot Beef and Barley Soup
1 pound lean stew meat, cut into bite-szied chunks
1 onion, chopped
2 carrots, peeled and thickly sliced
2 stalks celery, thickly sliced
2 russet potatoes, peeled and cut into chunks
4 ounces white button mushrooms, cleaned and quartered
1/2 cup pearled barley
32 ounces unsalted beef stock (I like Kitchen Basics brand)
2 cups water
Kosher salt and black pepper, to taste
Place all of the ingredients in the crockpot. Cook on high for 4 hours or on low 8 hours.
15 Mar 2015 Leave a comment
I took a salad that I absolutely love and adapted it slightly for LID. It’s fresh, crunchy, colorful, virtually fat-free, nutritious, and very flavorful. This salad keeps fairly well in the fridge for up to two days.
Southeast Asian Cabbage Salad
1/2 head green cabbage, cored and thinly sliced
1 cucumber, seeded, peeled, and chopped
1 carrot, grated
2 (or more) fresh chiles, seeded and chopped
3 tablespoons cilantro, chopped
2 cloves garlic, minced
1/4 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon kosher salt
crushed unsalted peanuts
Combine cabbage, cucumber, carrot, cilantro and chiles in a large bowl. Mix garlic, rice vinegar, sugar, and kosher salt together in a small bowl. Pour vinegar mixture over cabbage mixture and mix. Sprinkle with crushed unsalted peanuts right before serving.
14 Mar 2015 1 Comment
I love cauliflower. Roasting it is one of my favorite ways to prepare it. Roasting it really brings out the sweetness. Plus, roasting is super easy. I’m all for easy.
1 large head cauliflower
2 tablespoon extra virgin olive oil
kosher salt and black pepper, to taste
Heat the oven to 400° F.
Rinse the cauliflower, remove the stem and leaves, and break into smaller florets. Place the cauliflower florets in a large bowl. Drizzle the olive oil over the florets and then season with kosher salt and black pepper. Toss to coat all the pieces.
Pour the cauliflower onto a baking sheet and spread out to form a single layer. Roast the cauliflower for 20 to 30 minutes, turning every 10 minutes, or until tender and browned in spots.