LID Round 3, Day 15

I got my tracer dose of radioactive iodine this morning. They didn’t give me any restrictions for eating or drinking beforehand, so I ate Overnight Oats and drank some coffee. I made the Overnight Oats to use up some of the So Delicious Coconut Creamer that was left. I was really happy with the results.

At the Nuclear Medicine Department, I was taken to a small room. A nurse came in to check my hospital ID bracelet and then cut it off of me. Another nurse came in with the heavy lead container that held my radioactive tracer dose. She dispensed my RAI pill into a little plastic pill cup and gave me a small bottle of water. She instructed me to take the pill without touching it and to drink some water. She checked to make sure I had swallowed the pill and sent me on my way with a list of precautions. I took the day off from work and went home. Although, I only got 3 mCi of radioactive iodine, there are still precautions I have to take. For instance, I have to flush twice after using the toilet, not use disposable dinnerware, and wash my dishes separately from my family’s dishes for a couple of days. No big deal. I was told it was safe for me to be around my family, but to not let my kids sit in my lap. My scan is Friday. I’m nervous, but ready for this to be over.

For lunch, I made nachos with some of the Daiya Shreds and a little bit of leftover taco meat. I topped them with lettuce, diced tomato, and salsa.

For dinner, I made one of my favorite meals, steak and baked potato. I got a 12 ounce New York Strip steak from Trader Joe’s and my husband and I split it. This is what we usually do. A whole steak is too much for us. I cooked the steak in a cast iron skillet. I pulled out the steak to rest and added some red wine to the skillet to reduce. Makes and awesome sauce for the steak. I ate the my baked potato with Earth’s Balance Spread and didn’t eat the potato skin. A tossed salad and a glass of red wine completed the meal.

I forgot to take pictures of my lunch and dinner today.

What I ate today:

Breakfast: Overnight Oats, Stōk cold brew coffee with Trader Joe’s Coconut Creamer

Lunch:  Nachos with Daiya shreds, leftover taco meat, lettuce, tomato, and salsa

Dinner:  Steak, baked potato (didn’t eat the potato skin), salad with Ken’s Steakhouse Zesty Italian dressing, and red wine

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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

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 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