Balsamic Vinaigrette (LID)

Balsamic Vinaigrette

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.

Balsamic Vinaigrette

2 ounces balsamic vinegar
2 ounces olive oil
1/2 teaspoon non-iodized salt (I use Morton’s Coarse 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.

The Results Are In

Never Be Ashamed of a Scar

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.

Easy White Bread (LID)

Easy White Bread (LID)

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

Easy White Bread

3/4 cup water
1 tablespoon olive oil
2 cups flour
1 tablespoon sugar
1 teaspoon non-iodized salt (I use Morton’s Coarse 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.

LID Round 2, Day 15

I did not sleep well last night. I kept waking up to check on my son. My 5 year old came home from school not feeling well yesterday and by the time we went to bed his fever was 102.3 degrees. It was a long night. He didn’t go to school today, so my husband had to stay home to take care of him. I got my tracer dose of radioactive iodine this morning and I couldn’t snuggle my sweet boy or kiss his forehead. It was hard. He seems to be feeling better now. Hopefully he will be able to return to school tomorrow.

Everything went fine with taking my tracer dose of RAI. I’ll go back to the hospital on Friday for my scan.

About an hour after I got back from the hospital after taking my RAI, my husband stated that he was feeling tired (this is a very common thing…he’s always tired). I told him he needed a check-up and then he said that I was probably irradiating him. He was not joking. Seriously!

The good news is that I only have one more full day on LID! I can go off the diet as soon as my scan is done Friday morning.

Spaghetti and Salad

What I ate today:

Breakfast:  Water (I couldn’t eat or drink anything but water 2 hours before and 2 hours after taking my pill)
LunchCrockpot Chicken Enchilada Soup and Baked Chicken Taquitos with Avocado “Cream” and Salsa
Dinner:  Spaghetti with LID Spaghetti Sauce and Spring Mix Salad with Balsamic Vinaigrette

LID Round 2, Day 14

Second Thyrogen shot down. I get my tracer dose of RAI tomorrow.

My son wasn’t feeling well when I picked him up from school and by the time I got him to bed his fever was just above 102 degrees. Since he wasn’t feeling well, he was clingy and so I had to do something really quick for dinner.

For breakfast, I grabbed a couple of the Baked Veggie Egg White Cups. They really are delicious, especially with some Texas Pete hot sauce.

Baked Veggie Egg White Cups

For lunch, I had Crockpot Beef and Barley Soup. My husband especially liked it.

Crockpot Beef and Barley Soup

For dinner, I had breakfast. Scrambled egg whites with hashbrowns (and Hunt’s No Salt ketchup).

Scrambled Egg Whites and Hashbrowns

What I ate today:
Breakfast: Baked Veggie Egg White Cups and coffee with non-dairy creamer
Lunch: Crockpot Beef and Barley Soup
Dinner: Scrambled egg whites and hashbrowns

Crockpot Beef and Barley Soup (LID)

Crockpot Beef and Barley Soup

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
non-iodized salt (I use Morton’s Coarse 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.

LID Round 2, Day 13

I was at the Nuclear Medicine Department this morning to get a pregnancy test and my first Thyrogen shot.  While I was sitting in the waiting room, I briefly thought about how crazy it would be if the pregnancy test came back positive. Luckily, it was negative. Whew. Getting the Thyrogen shot was super easy and I didn’t have any issues. I remember how scared I was last year, but I felt like a pro today.

I grabbed some zucchini bread for breakfast. I had frozen some for quick breakfasts. I let the bread defrost in the fridge overnight.

Zucchini Bread (LID)

I made these Tostadas by mashing some black beans I had cooked in the crockpot and smearing them on a fried corn tortilla. I  topped the tostada with lettuce, tomatoes, and salsa. Really yummy.

Tostadas (LID)

I had lunch late, so I kept dinner simple. Just this Southeast Asian Cabbage Salad.

SE Asian Cabbage Salad (LID)

What I ate today:

Breakfast:  Zucchini Bread and coffee with non-dairy creamer
Lunch:  Tostadas
Dinner:  Southeast Asian Cabbage Salad

LID Round 2, Day 12

Today was just a bad cooking day. I made a recipe for LID-safe hamburger buns that I had pinned on Pinterest. They were an epic failure. They didn’t rise and were so dense. I ended up scooping the insides out to use them for hamburgers and even then, they were terrible. I ended up eating the hamburger patty (with tomato slice, homemade pickles, mustard, and ketchup) in lettuce leaves. I won’t even bother including a recipe. I also burnt the fries. Ugh.

The burger didn’t look bad. I’ll have to work on a bun recipe.

LID Hamburgers

The Southeast Asian Cabbage Salad is excellent, though. I make it all the time when I’m not on LID.

SE Asian Cabbage Salad (LID)

What I ate today:
Breakfast: coffee with non-dairy creamer
Lunch: Southeast Asian Cabbage Salad
Dinner: Hamburgers with oven-baked fries

Southeast Asian Cabbage Salad (LID)

SE Asian Cabbage Salad (LID)

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 non-iodized salt (I use Morton’s Coarse Kosher Salt)

crushed unsalted peanuts

Combine cabbage, cucumber, carrot, cilantro and chiles in a large bowl. Mix garlic, rice vinegar, sugar, and non-iodized salt together in a small bowl. Pour vinegar mixture over cabbage mixture and mix. Sprinkle with crushed unsalted peanuts right before serving.

Roasted Cauliflower (LID)

Roasted Cauliflower

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.

Roasted Cauliflower

1 large head cauliflower
2 tablespoon extra virgin olive oil
non-iodized salt (I use Morton’s Coarse 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 non-iodized 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.

Previous Older Entries