LID Round 3, Day 14

I went to the Nuclear Medicine department this morning to get my second Thyrogen shot. Since I didn’t have to register or get blood work done, I was in and out of there quickly. Fortunately, other than being more tired than usual, I didn’t have any harsh side effects from the Thyrogen. I will go in to get my RAI tracer dose tomorrow morning and then have the scan on Friday. I can see the finish line. So glad this process is almost over.

For breakfast I had a couple of the leftover Baked Egg White Cups with spinach and mushrooms. They can be reheated in the microwave a few seconds for a quick breakfast. For lunch I had some leftover Garbanzo, Potato, and Spinach Curry. Thank goodness for leftovers!

I made tacos for dinner. This time around, I found out that Old El Paso Taco Shells are acceptable for the low iodine diet. Yay!  They are so much more convenient than frying your own (although those are super delicious, way better than store-bought).

Tacos are an easy meal. It can be as simple as ground beef in a crunchy taco shell with lettuce, tomato, and salsa. Add avocado to make up for the lack of cheese and/or sour cream. Avoid a taco seasoning mix, unless you can verify it is LID-safe. Many of them contain dairy ingredients. I use a combination of spices (cumin, garlic powder, salt-free chili powder, cayenne, etc…) to achieve the flavor I want. You can substitute ground chicken or turkey for ground beef when making tacos. Just make sure the ground poultry doesn’t have an added flavor/salt infusion.

What I ate today:

Breakfast: Hashbrown with Baked Egg White Cups with spinach and mushrooms and coffee with Trader Joe’s Coconut Creamer

Lunch:  Garbanzo, Potato, and Spinach Curry and Basmati rice

Dinner:  Tacos


LID Round 3, Day 13

Image result for low iodine diet meme

I got my first Thyrogen shot today. So glad this week is underway. Thyroid scans are so stressful. Including the time on the low iodine diet, the process for a thyroid scan takes 2 1/2 weeks (sometimes more). That’s 2 1/2 weeks of thinking about it, worrying about what may be found, sticking to the soul-crushing diet, making several trips to the hospital, and taking precautions after taking the radiation. Plus, I don’t know how is it is for others, but preparing for and ingesting radiation is a total mindfuck. Other types of scans don’t seem to elicit the same kind of feelings. Although, I have to say, I didn’t like the CT Scan at all and I would probably experience much anxiety if I ever had to go through another (that involved drinking the liquid and get the stuff that makes you feel like you peed yourself injected into your veins).

I didn’t take pictures of food today. I’m done. So looking forward to Friday when I can go off this diet.

What I ate today:

Breakfast:  Toasted Crumpets with peanut butter and Bon Maman Cherry Preserves and cold brew coffee

Lunch:  Buffalo Cauliflower and tossed salad with Ken’s Steakhouse Zesty Italian dressing

Dinner:  Spaghetti with Newman’s Own Tomato & Basil Pasta Sauce and another salad with Ken’s Steakhouse Zesty Italian dressing

Cinnamon Rolls (LID)


I won’t lie, I am sick of being on this low iodine diet. It is easier, in a way, this time, but that doesn’t change the fact it is a soul-crusher.

I had some time to bake this morning and I used my Easy White Bread recipe to create these Cinnamon Rolls. I was really, really happy with the results. These are quite possibly the best cinnamon rolls I have ever made. They definitely lifted my spirits.

Cinnamon Rolls

For the dough:
3/4 cup water
1 tablespoon olive oil
2 cups flour, plus more for kneading
1 tablespoon sugar
1 teaspoon non-iodized salt
1 1/2 teaspoons yeast

For filling:
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 – 3 tablespoons Earth Balance Soy Free Buttery Spread

For icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
enough water to make a thick, but pourable icing

Put the dough 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. Cover and let the dough rise until doubled in size, about an hour.

Punch down the dough and turn out onto a floured surface. The dough will probably be sticky. Knead the dough a couple of times, adding a little more flour to prevent sticking. Flour a rolling pin and roll the dough out evenly into a rectangle that is about 9 X 13 inches. Spread the Earth Balance spread evenly over the top of the rolled out dough. Combine the brown sugar and cinnamon in a bowl and spread evenly over the Earth Balance spread. Starting at the shorter side, roll up the dough. Pinch the seam to close. Slice into 12 even slices. Spray a 9 X 9-inch square baking pan or a 9″ round cake pan with cooking spray and place the slices in the pan. Let rise until doubled in size, about 45 minutes.


Preheat the oven to 350°F.

Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the icing. Mix the powdered sugar, vanilla, and a little water at a time until you get a thick, but pourable consistency. Drizzle evenly over the cinnamon rolls.


LID Round 3, Day 12

I made a batch of Baked Egg Whites Cups with spinach and mushrooms this morning. I made 6 and will have enough for one or two more breakfasts. They are quick to heat up in the microwave in the morning. Great for a grab and go breakfast on busy mornings. I like to eat them doused with a little Texas Pete hot sauce.

For dinner I made Garbazno, Potato, and Spinach Curry.

I served it with Basmati rice and Trader Joe’s Vegetable Samosas. Those samosas are so good. I wish they came with some kind of chutney or sauce. I should have made my Cilantro Chutney or Tamarind Chutney to go with the samosas. Next time. : )

What I ate today:

Breakfast: Baked Egg White Cups with Spinach and Mushrooms, hashbrowns, and coffee

Lunch:  Trader Joe’s Green Chile & Chicken Tamales, salsa, and Tostitos

Dinner:  Garbanzo, Potato, and Spinach Curry, basmati rice, and Trader Joe’s Vegetable Samosas

LID Round 3, Day 11

I made the best Cinnamon Rolls I have ever baked this morning. They were amazing! My family loved them so much that there were none left to have for breakfast another day. They do require some work, so this isn’t something you could make everyday.

You can only have 5 – 6 ounces of meat per day on LID. One of the ways I’ve been limiting the amount of meat I consume while on LID is to eat mostly vegetarian/vegan meals. Tonight I made Buffalo Cauliflower, which is a vegetarian play on Buffalo Chicken Wings. It’s a dish I make often (using butter when not on LID). It was still very good made with the Earth Balance soy-free spread.

What I ate today:

Breakfast:  Cinnamon Rolls and coffee with non-dairy creamer

Lunch:  Beef Stew

Dinner:  Buffalo Cauliflower and a tossed salad with Ken’s Steakhouse Zesty Italian Dressing

LID Round 3, Day 10

I am so glad I found the Trader Joe’s Crumpets. I love them! They are crispy on the outside, but soft in the middle. They are not too dense and are wonderful with peanut butter and jelly.

Tonight’s dinner was kind of boring. Look at the sad picture. Ha ha! I should have put some barbecue sauce on that little chicken breast. Probably too tired from a long week. So glad it is Friday!

I made the mashed potatoes with unsalted chicken broth and Earth Balance soy-free spread. They were okay, but I’d much rather have mashed potatoes with butter and milk. : ) Only one more week on LID!

What I ate today:

Breakfast: Trader Joe’s Crumpets with peanut butter & Bon Maman Cherry Preserves

Lunch:  Sopa Ranchera, Tostitos

Dinner:  Baked chicken breast with mashed potatoes and Brussels sprouts

LID Round 3, Day 9

I made Beef Stew in the crockpot for dinner. So good. Comfort food. Make room for it on your low iodine diet.

What I ate today:

Breakfast:  Baked Veggie Egg White Cups and iced coffee with coconut creamer

Lunch:  Mushroom and Asparagus Risotto

Dinner:  Beef Stew


LID Round 3, Day 8

It has been a busy day. With taking the kids to and from school, working, and taking the youngest to soccer practice, there hasn’t been much time to prepare food for my low iodine diet. It’s not like I can pick up take-out on the way home. The key for me to stay on track on busy days is having planned ahead, convenience foods, leftovers, and easy meals.

I made a Mushroom and Asparagus Risotto for dinner tonight. It only took me 30 minutes from start to finish. Risottos are fairly easy to make, they just require constant attention/stirring. I like the mushroom and asparagus combination, but you can add any type of vegetables you want.

What I ate today:

Breakfast:  Trader Joe’s Hashbrown Patties and coffee with coconut creamer

Lunch: Tossed Salad with Ken’s Steakhouse Zesty Italian dressing and Boar’s Head Sweet Slice Ham

Dinner:  Mushroom and Asparagus Risotto

LID Round 3, Day 7

Grabbed some fruit on my way out the door this morning and ate breakfast in the car. I admit that I have a full-on mandarin orange addiction. I love those things! I can easily eat 4 or 5 a day.

I’m so glad fruit is allowed on the low iodine diet. Fruit is a filling and nutritious choice. Here are some of the fruits you can eat on LID:  Bananas, apples, peaches, pears, all berries, pineapples, mangoes, cherries (not Maraschino cherries, though because of the red food dye), all citrus, grapes, pomegranates, papaya, plums, and melons. Seeing it all written out helps me to think about everything that I can have on a low iodine diet instead of what I cannot have.

Did you know that you can have a variety of store-bought crackers while on a low iodine diet? You can! Keebler Club, Town House, and Zesta crackers are allowed, as are Nabisco Premium Saltines, Ritz, and Wheat Thin crackers. As always read ingredients lists, just in case something has changed. If a company uses iodized or sea salt, it has to be labeled as such. Most products have consumer hot lines (or you can contact the company on social media or by email) that you can call and they can answer questions about ingredients in their products.

What I ate today:

Breakfast:  Banana, strawberries, and mandarin oranges (Halos)

Lunch:  Boar’s Head Pastrami Seasoned Turkey and Keebler Club crackers

Dinner:  Spaghetti with Newman’s Own Tomato & Basil Pasta Sauce and a tossed salad with Ken’s Steakhouse Zesty Italian dressing

LID Round 3, Day 6

Some days are just busy and on those days it’s great to have leftovers and convenience foods on hand for meals, especially while on LID.

Speaking of convenience foods, Trader Joe’s Handmade Chicken & Green Chile Tamales (found in the refrigerated section) do not contain cheese or iodized salt and can be heated in the microwave for a quick meal. You can top them with LID-safe salsa to add another layer of flavor.

Dinner didn’t look too exciting, but after a long, busy day, it was fine. If you have more time, Mexican Rice would be a nice addition to this meal.

What I ate today:

Breakfast:  Scrambled egg whites, toasted Tuscan Pane bread, and iced coffee with Trader Joe’s Coconut Creamer

Lunch: Sopa Ranchera and Tostitos

Dinner:  Trader Joe’s Handmade Chicken & Green Chile Tamales with salsa and black beans (Ahead of LID, I cooked the black beans in my crockpot using non-iodized salt, divided them into individual servings, and froze them)

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