The LID Life Community

So, I have found this amazing resource for LID, the LID Life Community. The Facebook page was started in June of 2015 and now has thousands of members. Even better, the LID Life Community has a collection of thousands of pictures of LID-safe foods. Each product has been researched and they have written confirmation from the particular food manufacturer that iodized salt is not used in the products. Furthermore, the Facebook page provides much-needed support and encouragement for those going through LID, RAI, thyroid  cancer, and/or thyroid disease.

This is a list compiled by The LID Life Community of USA Manufacturers that do not use iodized salt. How amazing is that?!

I will be going on LID at the end of February/beginning of March to prepare for a whole body scan. Each time it gets easier, but I have a feeling this time will be even better thanks to the LID Life Community.


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

My Whole Body Scan is Scheduled

I had an appointment with my oncologist last week. She was in a hurry. She didn’t say a thing about my thyroglobulin levels. We had previously discussed a whole body scan a year out from my RAI. She told me I wouldn’t have to do the low iodine diet, get the Thyrogen shot, or be isolated with a tracer dose of I-131. Ummmm, I’m pretty sure that’s not the case. Maybe she was confused with some other test. She was out the door before I could ask any questions.


As an aside, it is so important for you to learn everything you can about your body and your cancer. You have to be knowledgeable enough to be proactive in your treatment. Doctors make mistakes. They are in a hurry. Trust them, but don’t trust them. You know what I mean? It’s like my dad told me, “when it comes down to it, nobody really cares about you.”  I love my dad’s candor. : ) You take care of you.

Anyway, after my doctor left, I spent time with the scheduler, who was on the phone with the Nuclear Medicine people at the hospital where I will be having my scan. I will have to do the diet. I will have to get the Thyrogen shots (Yay! I don’t have to come off my meds). There will be some kind of isolation (although I’m not sure what the requirements are yet….I’ll have to call the Nuke Med. Dept. myself). Duh.

So, I am scheduled for my first Thyrogen shot on Monday, March 16th. Second shot on Tuesday and tracer dose of I-131 on Wednesday. My scan will be Friday morning, March 20th. Of course I won’t get my results immediately. My doctor said if I haven’t heard from them in 5 business days post scan to give them a call. Ugh.

I will start LID next Wednesday (two weeks from the tracer dose of I-131). Again, I was given no instructions from my doctor. I pretty much follow the diet found on ThyCa’s website. I’m prepping some foods today to freeze. I’ll post recipes when I can.

Refrigerator Dill Pickles (LID)

Refridgerator Dill Pickles

Making refrigerator pickles for LID is incredibly easy. The key is using cucumbers specifically for pickling (or using cucumbers you grew yourself). Do not use those dark green things typically found at the grocery store. Their skin is thick and has wax on it. This recipe results in crunchy, tart dill pickles. If you like your pickles with a bit of kick, add a serrano pepper that has been cut in half or a teaspoon of hot chile flakes.

Refrigerator Dill Pickles

Makes 1 quart

2 kirby (pickling) cucumbers
1 clove garlic, peeled and smashed
1/2 cup distilled white vinegar
1/2 cup water
2 teaspoons non-iodized salt (I use Morton’s Coarse Kosher Salt)
1/2 teaspoon dill seed
1/2 teaspoon dill weed

Bring the vinegar, water, and non-iodized salt to a boil in a small saucepan. Turn off the heat as soon as the solution comes to a boil. Let cool slightly. Meanwhile, wash the cucumbers, trim off ends, and cut vertically into spears. I cut the cucumber in half, cut the halves in half, and then cut the quarters in half for a total of 8 spears. Place the cut cucumber spears, garlic clove, dill seed, and dill weed into a clean quart-size Mason jar. Pour the pickling solution over the cucumbers and screw on the lid. Allow to cool on the counter and then refrigerate. For best results, let pickle for 1 to 2 weeks in the fridge before eating.

Squash Ribbons (LID)

Squash Ribbons 2

This is a quick, simple, and colorful side dish for LID.

Squash Ribbons

2 zucchini
1 yellow squash
1 tablespoon olive oil
1 clove garlic, minced
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

Trim the ends off the zucchini and yellow squash. Using a vegetable peeler, make thin slices lengthwise down the squash until you reach the seeds. Turn the squash and make more slices until you reach the seedy center. Repeat until only the core of the squash is left. You can discard the center portion or save it for another use (cut up and throw into a vegetable soup).

Heat the olive oil in a sauté pan over medium-high heat. Add the minced garlic and cook 1 to 2 minutes. Add the squash ribbons and cook, stirring often, until tender, about 3 to 4 minutes. Season with non-iodized salt and pepper, and serve

Squash Ribbons

Spicy Roasted Okra (LID)

Spicy Roasted Okra

One of the many joys of no longer having a thyroid is the non-existent metabolism. I have put on 17 pounds since my thyroidectomy surgery in January. Having been diagnosed with hypothyroidism over 13 years ago, I’m no stranger to the weight issues that go along with thyroid disease. Right before my thyroid cancer diagnosis, I was on a sugar-free, dairy-free, and gluten-free diet for 6 months. In that 6 months I lost a whopping 4 pounds. It’s discouraging. I don’t have room for extra weight so I have resorted to calorie counting. There are some great free apps out there to make it easier. I’m aiming for 1500 to 1700 calories a day for (hopefully) weight loss.

I love okra. Roasted Okra is totally addicting and satisfying too. And, it’s LID-friendly. Plus, it’s super easy to make. I used a jalapeno from my garden and it was super hot. It made for some SPICY Roasted Okra. It was so spicy, I got the hiccups. Do you get hiccups when you eat spicy/hot foods?

Vegetables typically have lower calorie counts than other foods, so it makes sense to eat more of them to aid in weight loss 1 pound of fresh okra has 124 calories! 1 tablespoon of canola oil also has 124 calories. 1 jalapeno has about 4 calories. This entire recipe (if made with 1 tablespoon of canola oil) only has 152 calories! So, there’s no guilt when I eat the entire batch of Roasted Okra by myself. : )

Roasted Okra

Spicy Roasted Okra

1 pound fresh okra pods, ends trimmed
1 jalapeno, thinly sliced
1 – 2 tablespoons oil (I used canola)
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper
spices of your choice (I used garlic powder and cumin)

Preheat the oven to 450° F. Line a baking sheet with parchment paper or foil.

Cut the okra pods in half lengthwise. In a large bowl, toss the okra and sliced jalapeno with the oil. Season the okra to taste with non-iodized salt, pepper, and preferred spices. Arrange the okra in a single layer on the baking sheet.

Roast the okra in the oven for 20 minutes, stirring once half-way through cooking. I like the okra right when it starts to crisp up and brown.

Crusty Bread (LID)

crusty bread

Isn’t this a beautiful loaf of crusty bread? It’s perfect for LID too.

I found the recipe on Pinterest. This crusty bread is incredibly easy to prepare and it is comparable to something you would pay $4 or more for at a bakery. All you need to prepare this impressive loaf is an enameled cast iron pot with a lid.

I mixed up the bread dough and let it sit overnight. I baked it the next day. The bread bakes in the lidded enameled cast iron pot at 450 degrees F. That’s a pretty high temperature. There was a chemical/plastic smell in the house while the bread baked.  I’m pretty sure it was the handle of my enameled cast iron pot. My particular pot (Lodge brand) is oven safe to 500 degrees F., but I will probably remove the handle when I make this bread again.

I’m just going to post a link to the blog where the recipe originated. Janet at Simply So Good has detailed instructions on making the bread, along with fabulous pictures and many bread variations.  She also has a Q & A section for the recipe. Apparently, it is very, very popular. I can see why….this bread is amazing!

Salsa (LID)

Salsa (LID)

This is a great condiment to use while on a low iodine diet. You can put salsa on scrambled egg whites and tacos, or eat with tortilla chips (Lay’s doesn’t use iodized salt in their products) as a LID-friendly snack.


1 14.5 ounce can no-salt diced tomatoes
1 clove garlic
1/2 onion
1 – 3 jalapenos, depending on desired heat level
handful of fresh cilantro
juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt (or to taste)

Blend all the ingredients together in a blender or mini food processor.

Spicy Thai Cucumber Salad (LID)

Spicy Thai Cucumber Salad (LID)

I love cucumber salads. This is my favorite one. It’s adapted from a recipe in one of my all-time favorite cookbooks, The Best of Vietnamese & Thai Cooking by Mai Pham (Prima Publishing, 1996).

I often make this salad using regular cucumbers found at the grocery store. Peel and then remove the seeds before slicing. Most of the time I make this salad only using cilantro since it’s an easy-to-find and inexpensive herb. In the summer months, I also use mint and Thai basil that I grow in my garden. I love the combination of cilantro, mint, and basil in Southeast Asian foods. Use any one of these herbs or a combination when you make this salad.

Spicy Thai Cucumber Salad

2 cucumbers (English cucumbers work well), cut in half lengthwise and thinly sliced
1/2 small sweet onion, thinly sliced
1 – 3 jalapenos or other hot chile (to taste), seeded, quartered lengthwise, and thinly sliced
fresh herb(s), to taste
….fresh cilantro, chopped
….fresh mint leaves, chopped
….fresh Thai basil leaves, chopped
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)

Combine the sliced cucumbers, onion, jalapenos, and herb(s) in a bowl. In another bowl (or measuring cup) combine the rice vinegar, sugar, water, and non-iodized salt. Pour the mixture over the cucumber salad. Mix to combine. Let sit at least 15 minutes before serving.

Crockpot Chicken Enchilada Soup (LID)

Crockpot Chicken Enchilada Soup (640x465)

I just got the results from my latest blood tests and my thyroglobulin level has gone up. I have the stupid anti-thyroglobulin antibodies that make the tests unreliable, but my oncologist feels the level shouldn’t be going up. So, I will definitely be going back on LID and will take a tracer dose of I-131 in order to have a nuclear whole body scan in March. I’m freaking out about it right now. The thought of a recurrence of my thyroid cancer is terrifying. I’m not even a year out from my total thyroidectomy. It’s a long time until March. A long time to wait and worry. But since thyroid cancer is not considered a “medical emergency” I don’t have much choice.

I’m going to try to do more to prepare for the low iodine diet better this time. If I start compiling recipes now, I’ll have an easier time later. I’ve been making this soup a lot lately. It’s so easy and tastes so good. A one cup serving comes in at about 90 calories. I’m a big fan of adding toppings to my bowl of soup right before I eat it. Diced avocado, more fresh cilantro, and/or crumbled tortilla chips (Lay’s does not use iodized salt) are LID-friendly additions to this soup.

Crockpot Chicken Enchilada Soup

2 chicken breasts or 4 chicken tenderloins (about 1 pound)
1 large onion, chopped
3 cloves garlic, minced
2 small poblano peppers, seeded and chopped
1 jalapeno, seeded and minced
1 medium zucchini, diced
1 cup frozen corn
14.5 ounce can (no salt added) diced tomatoes and juices
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt) salt
1/4 teaspoon black pepper
8 cups unsalted chicken broth
1/4 cup fresh cilantro, chopped

Add all the ingredients to the crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Previous Older Entries