LID Round 3, Day 17

My whole body scan was this morning. I arrived at the Nuclear Medicine Department at 8:30 am. The first scan was of my neck.  It took about 20 minutes. Afterwards, I went to another room for a 3-D whole body scan. That took about 30 minutes. They didn’t have the 3-D scanner the last time I had a whole body scan in 2015. I was told it gets a better picture. Now I just have to wait for results. They told me if I haven’t heard from my oncologist by Wednesday, to give her a call. I’m looking forward to hearing I am clear. Fingers crossed.

I was able to stop the low iodine diet after the scans. I stopped at a grocery store on the way home and bought a can of Rico’s Nacho Cheese Sauce and a pint of Ben & Jerry’s Everything But…

I can’t even explain why I got the canned cheese. It wasn’t planned. I got home and made ballpark-style nachos and they were delicious! After lunch, I made coffee and put real creamer in it. I am soooo glad to finally be off LID!

What I ate today:

Breakfast:  Leftover spaghetti with Newman’s Own Tomato & Basil Pasta Sauce, Coca-Cola

Lunch and Dinner – officially off the low iodine diet!! Yay!!


LID Round 3, Day 16

I am so tired today. I didn’t have to go to the hospital, though. I ran a couple of errands and went to the grocery store in the morning. I came home and started the Pepperocini Pot Roast in the crockpot.

Dinner was an easy meal. The roast took minimal effort. I reheated some pinto beans that I had in the freezer. I had cooked them several weeks ago in the crockpot and froze portions for later use. I generally cook with kosher salt even when I’m not on LID, so they were acceptable for me to eat today. I put the shredded roast, pinto beans in a flour tortilla and drizzled with barbecue sauce

What I ate today:

Breakfast:  Toasted crumpets with peanut butter and cherry preserves, Stōk cold brew coffee with Trader Joe’s Coconut Creamer

Lunch:  Boar’s Head Sweet Slice ham, Lay’s potato chips, 2 Mandarin oranges

Dinner:  Crockpot Pepperocini Pot Roast, pinto beans, flour tortillas, with barbecue sauce

LID Round 3, Day 5

Since a restricted amount of meat that can be eaten per day on LID, I find it easier for me to eat mostly vegetarian meals throughout the day and to just have a 5 – 6 ounce serving of meat at dinner.

For dinner tonight, I cooked boneless pork loin chops. Mushroom gravy compliments pork chops very well. For the gravy, I add a little bit of oil to the pan the pork chops cooked it and heat it over medium/medium-high heat. I add the mushrooms, season with non-iodized salt and pepper, and cook a minute or two. I add unsalted chicken broth (about 1 to 1 1/2 cups) to the mushrooms. I mix about a tablespoon of cornstarch with enough water to make a slurry, and slowly whisk that into the hot mushroom mixture. I let the mixture cook a few minutes, whisking continuously to avoid lumps, until thickened, but still pourable. Season with kosher salt and black pepper and serve. The mushroom gravy is good over baked chicken too.

What I ate today:

Breakfast:  Toasted Tuscan Pane bread with Earth Balance spread, 2 Mandarin oranges, coffee with non-dairy creamer

Lunch: Tossed salad with Ken’s Zesty Italian dressing

Dinner:  Pork chop with mushroom gravy, brown rice, and green beans

LID Round 3, Day 4

I used Daiya Mozzarella Style Shreds (Cheddar Style would have probably been better) to make nachos for dinner. By adding black beans, sauteed veggies, lots of salsa, and candied jalapenos, I could hardly taste the sadness that is vegan cheese.  Ha ha! I kid. I am happy I have found Daiya Shreds and look forward to experimenting with them.



What I ate today:

Breakfast: Coffee with So Delicious Coconut Creamer, toasted Tuscan Pane with Earth Balance spread

Lunch:  Vegetable Gumbo and rice

Dinner:  Nachos with Black Beans and Veggies

LID Round 3, Day 3

It’s Girl Scouts Cookie season. Several Girl Scout Cookies are LID-friendly. Thanks-a-Lot, Lemonades, Peanut Butter Patties, and Thin Mints are all vegan and do not contain iodized salt.


For breakfast I had a hashbrown patty and scrambled egg whites.


For lunch I had Baked Chicken Taquitos with LID-safe salsa (Pace Picante) and Avocado “Cream”.


For dinner I split a New York Strip steak with my husband. I deglazed the pan with red wine and reduced it down to make a yummy sauce for the steak. I made baked potatoes, but I only ate the inside of mine. A simple salad with Ken’s Zesty Italian dressing and red wine rounded out the delicious meal.


What I ate today:
Breakfast:  Hashbrowns patty, scrambled egg whites, and Pepsi.
Lunch:  Baked Chicken Taquitos, Avocado “Cream”, salsa
Dinner: New York Strip steak with red wine reduction, baked potato with Earth Balance spread (insides only, no skin), salad with Ken’s Zesty Italian dressing
Snack:  Thanks-a-Lot (Girl Scout Cookies)


LID Round 3, Day 2

Eating today was easier with a bunch of store-bought LID-safe products.

Trader Joe’s does not use iodized salt in their products. They do use sea salt often, so make sure to check ingredients lists. Their Tuscan Pane bread is delicious toasted.

Boar’s Head does not use iodized salt in their products. You can get their meat products sliced to order at many grocery store delis. Publix carries Boar’s Head products. You can browse the Boar’s Head products and see their ingredents list (as well as pre-order the deli meats) in the Publix app or online.

Newman’s Own does not use iodized salt in their products. They have a wide selection of pasta sauces, salad dressings, and salsa available in grocery stores nationwide. As long as there are no forbidden ingredients (like cheese), their products are safe to use on a low iodine diet.

Ken’s Foods does not use iodized salt in their products. They have a wide variety of salad dressings that can be used while on LID.


What I ate today:
Breakfast:  Toasted Trader Joe’s Tuscan Pane with Earth Balance spread, Boar’s Head Salsalito Roasted Turkey Breast, cold brew coffee with So Delicious Coconut Creamer
Lunch:  Sopa Ranchera, Tostitos
Dinner:  Penne pasta with Newman’s Own Tomato & Basil Bombolina Pasta Sauce, salad with Ken’s Zesty Italian dressing

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

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

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