Saturday, April 7, 2012
Day 8
Roasted Vegetable Salad
Pre-heat oven to 375.
Cut up red pepper, yellow pepper, zucchini, mushrooms, sweet potato, brussels sprouts, onion, and any other veggies that taste good roasted (or bump any you hate).
Put in baking pan with olive oil, garlic, and a few pinches sea salt.
Bake for about 1:20, stirring occasionally, until soft.
Scoop veggies over a bed of baby romaine or other non-spinach lettuce leaves.
Drizzle balsalmic vinegar and a little olive oil.
This is really good! When you're off the low iodine kick, add goat cheese and candied walnuts.
Enjoy
Day 7
Day 7 is all about snacks!
1. Chips n guac! Buy a bag of corn tortillas with sea salt (these are out and about in lots of stores). Make guacamole! Scoop the guts out of one avocado, and combine with about a third of a big tomato (chopped), half handful chopped yellow onion, and pinch of sea salt. This is quick, easy, delicious, and makes you forget you're on a low iodine diet.
2. Apples or celery with unsalted (natural) peanut butter.
3. Fresh pineapple.
4. Go to a store that lets you scoop your own candy out of the big clear bins. Gummi bears! Just leave the red ones behind...
5. Strawberry and banana smoothie. Blend fruit with ice and orange juice.
6. Water ice (Italian ice)
1. Chips n guac! Buy a bag of corn tortillas with sea salt (these are out and about in lots of stores). Make guacamole! Scoop the guts out of one avocado, and combine with about a third of a big tomato (chopped), half handful chopped yellow onion, and pinch of sea salt. This is quick, easy, delicious, and makes you forget you're on a low iodine diet.
2. Apples or celery with unsalted (natural) peanut butter.
3. Fresh pineapple.
4. Go to a store that lets you scoop your own candy out of the big clear bins. Gummi bears! Just leave the red ones behind...
5. Strawberry and banana smoothie. Blend fruit with ice and orange juice.
6. Water ice (Italian ice)
Day 6
Chicken Marsala for Sunday Dinner!!
This is good whether you're on the diet or not :)
What you need:
2-4 boneless, skinless chicken breasts pounded thin and cut in half
1 tablespoon olive oil
1-2 tablespoons unsalted margarine (optional). When you're off the diet, bump this for butter.
8 oz sliced mushrooms
3/4 cup Marsala wine
What to do:
Pound the chicken with all your pent-up low iodine diet frustration.
Combine flour with sea salt, pepper and basil. Mix it up,
Heat the oil in a large skillet over medium heat.
Lightly coat chicken pieces in flour mixture. Place in skillet.
Cook chicken 3 minutes until lightly brown on first side.
Flip chicken.
Add mushrooms to the skillet.
Cook for 2 minutes until the second side is lightly browned. Lightly stir.
Add marsala wine to chicken/ mushrooms.
Reduce heat to medium-low, cover and simmer for 10 minutes, turning once.
Can serve over whole wheat pasta with a side of broccoli or asparagus and a glass of chardonnay :)
This is good whether you're on the diet or not :)
What you need:
2-4 boneless, skinless chicken breasts pounded thin and cut in half
Pinch of sea salt
1/4 teaspoon black pepper
3/4 cup flour
1/2 teaspoon dried leaf basil
1 tablespoon olive oil
1-2 tablespoons unsalted margarine (optional). When you're off the diet, bump this for butter.
8 oz sliced mushrooms
3/4 cup Marsala wine
What to do:
Pound the chicken with all your pent-up low iodine diet frustration.
Combine flour with sea salt, pepper and basil. Mix it up,
Heat the oil in a large skillet over medium heat.
Lightly coat chicken pieces in flour mixture. Place in skillet.
Cook chicken 3 minutes until lightly brown on first side.
Flip chicken.
Add mushrooms to the skillet.
Cook for 2 minutes until the second side is lightly browned. Lightly stir.
Add marsala wine to chicken/ mushrooms.
Reduce heat to medium-low, cover and simmer for 10 minutes, turning once.
Can serve over whole wheat pasta with a side of broccoli or asparagus and a glass of chardonnay :)
Day 5
Day 5 is Saturday.
Pearl of wisdom for the weekend- starvation is less painful when unconscious...sleep as long as you can!!!!!!!!!!
Hopefully you've made it to brunch-time when the sugar plums stop dancing in your head...
Mushroom egg white omlette with side of sweet potatoes
What you need:
Egg whites
Mushrooms
Onion
sea salt
pepper
What to do:
Make an omlette!
Serve with side of sweet potatoes:
Peel sweet potato and slice into very thin spheres
Lightly coat the bottom of a skillet with vegetable or canola oil
Cook covered on low-medium heat until potatoes are soft enough to eat. You'll need to stir potatoes every so often. Can add a bit more oil if needed but would recommend starting with just a bit and adding if needed.
Season with sea salt and pepper.
Day 4
Lesly's Bok Choy over Rice
Ingredients
1 tablespoon olive oil
1 clove of garlic minced
1 tablespoon minced onion
2 heads of fresh bok choy
1/2 teaspoon Sea Salt
1/2 cup of shredded baked chicken leg or thigh
1 cup of steamed rice!! Directions
Heat oil in a large skillet over medium heat
add garlic and onions
cook for 1 minute
add bok choy
Cook 3 to 5 minute until greens arewilted and stalks are crisp-tender
Season, to taste, with SEA SALT.
Serve over white rice.
Enjoy!!!!!!!
Sunday, April 1, 2012
Day 3
Recipe of the day: Homemade Chicken Noodle Soup with Beans
This is really good! I made enough for an army so scale down as needed (mine filled four medium tuperware containers, so could probably serve approx 8 hungry low iodine dieters)
What you need:
For chicken stock:
2 TBLSP olive oil
1 medicum onion, chopped
3ish chicken breasts
3 quarts boiling water
Sea salt to taste (approx 6 big pinches)
3 salt/sodium-free Chicken Bouillon cubes (this miraculously exists. Also comes as powder, which is what I used)
1 lb bag of beans (I bought a bag that was mixed 14 different kinds of beans)
A bag of those big fat noodles, whole wheat
Half bag shredded carrots
Whatever else your creative heart desires (I think celery would have been good)
What to do:
Rinse and soak beans overnight.
Cut chiekn into bit sized pieces.
Heat oil in a large pot. Add chopped onion. Sautee for about 4 minutes. Take it out and set onion aside.
Add chicken to the hot pot. May need to add a little more olive oil. Sautee chicken until it's just cooked.
Add the onion back to the pot.
Reduce the heat, cover, and cook for 18 mins.
Crank up heat and add your boiling water (already boiling). Add salt and Chicken Bouillon cubes/powder. Stir.
Add beans
Turn heat to low, cover, and simmer for 10 mins. Add veggies and simmer for another 10 minutes (until beans are almost soft enough to eat). Add noodles and cook for about 6 minutes (until noodles are soft).
That's it!
Disclaimer- after it's in the fridge, it sort of turns into a soup-flavored pasta dish. It's also good, but if you want more broth, it might be a good idea to put some broth in a separate container after it's done so that beans don't soak it all up.
This is really good! I made enough for an army so scale down as needed (mine filled four medium tuperware containers, so could probably serve approx 8 hungry low iodine dieters)
What you need:
For chicken stock:
2 TBLSP olive oil
1 medicum onion, chopped
3ish chicken breasts
3 quarts boiling water
Sea salt to taste (approx 6 big pinches)
3 salt/sodium-free Chicken Bouillon cubes (this miraculously exists. Also comes as powder, which is what I used)
1 lb bag of beans (I bought a bag that was mixed 14 different kinds of beans)
A bag of those big fat noodles, whole wheat
Half bag shredded carrots
Whatever else your creative heart desires (I think celery would have been good)
What to do:
Rinse and soak beans overnight.
Cut chiekn into bit sized pieces.
Heat oil in a large pot. Add chopped onion. Sautee for about 4 minutes. Take it out and set onion aside.
Add chicken to the hot pot. May need to add a little more olive oil. Sautee chicken until it's just cooked.
Add the onion back to the pot.
Reduce the heat, cover, and cook for 18 mins.
Crank up heat and add your boiling water (already boiling). Add salt and Chicken Bouillon cubes/powder. Stir.
Add beans
Turn heat to low, cover, and simmer for 10 mins. Add veggies and simmer for another 10 minutes (until beans are almost soft enough to eat). Add noodles and cook for about 6 minutes (until noodles are soft).
That's it!
Disclaimer- after it's in the fridge, it sort of turns into a soup-flavored pasta dish. It's also good, but if you want more broth, it might be a good idea to put some broth in a separate container after it's done so that beans don't soak it all up.
Saturday, March 31, 2012
Day 2
Lesly's lunch idea:
Steamed veggies (carrots, broccoli, cabbage)
over rice
with olive oil and sea salt
Dinner with Danielle and Jayme (featuring Ane, Dana, Luna and Kaya!)
Brown Rice Noodles with chicken and sauteed veggies
What you need:
Noodles:
8 oz brown rice noodles (I bought Annie Chun's Maifun)
Veggies:
A bag of shredded carrots
2 handfuls of fresh snap peas
1 large red pepper
8ish oz mushrooms
1 medium yellow onion
1 bunch of broccoli
Chicken:
2-3 large chicken breasts
olive oil
As much garlic as you can get your hands on
1/2 yellow onion
2 gulps of red wine
For the roux:
flour, water, sea salt, pepper (Ane made this without me watching, so you're on your own for proportions, sorry)
For the sauce:
1 tbsp dark molasses
4 tblsp cider vinegar
1 tblsp sesame oil
1-1.5c boiling water
a pinch of sea salt
What to do:
The night before dinner, I cut up chicken into pieces. I made the sauce with 1.5c water and marinated chicken in it overnight (also added a bunch of garlic)
Night before, I also chopped up veggies and put them in a tuperware in fridge (to save yourself the pain when you're hungry the next day)
Next day, boil a pot of water for noodles. Add a pinch of sea walt to water.
Sautee veggies in a big skillet with olive oil, sea salt, pepper.
I made another batch of the sauce, this time with 1c water to make it a little thicker.
Sautee chicken in a big skillet. Let simmer. Add in 3tblsp of the sauce you just made. Let simmer. Drizzle in roux to get the thickness you want (we added about 2 tblsp). Add in red wine.
Put your pasta in a big bowl. Add veggies. Then add chicken. Add some more of your sauce.
Pour yourself a glass of red wine :)
Steamed veggies (carrots, broccoli, cabbage)
over rice
with olive oil and sea salt
Dinner with Danielle and Jayme (featuring Ane, Dana, Luna and Kaya!)
Brown Rice Noodles with chicken and sauteed veggies
What you need:
Noodles:
8 oz brown rice noodles (I bought Annie Chun's Maifun)
Veggies:
A bag of shredded carrots
2 handfuls of fresh snap peas
1 large red pepper
8ish oz mushrooms
1 medium yellow onion
1 bunch of broccoli
Chicken:
2-3 large chicken breasts
olive oil
As much garlic as you can get your hands on
1/2 yellow onion
2 gulps of red wine
For the roux:
flour, water, sea salt, pepper (Ane made this without me watching, so you're on your own for proportions, sorry)
For the sauce:
1 tbsp dark molasses
4 tblsp cider vinegar
1 tblsp sesame oil
1-1.5c boiling water
a pinch of sea salt
What to do:
The night before dinner, I cut up chicken into pieces. I made the sauce with 1.5c water and marinated chicken in it overnight (also added a bunch of garlic)
Night before, I also chopped up veggies and put them in a tuperware in fridge (to save yourself the pain when you're hungry the next day)
Next day, boil a pot of water for noodles. Add a pinch of sea walt to water.
Sautee veggies in a big skillet with olive oil, sea salt, pepper.
I made another batch of the sauce, this time with 1c water to make it a little thicker.
Sautee chicken in a big skillet. Let simmer. Add in 3tblsp of the sauce you just made. Let simmer. Drizzle in roux to get the thickness you want (we added about 2 tblsp). Add in red wine.
Put your pasta in a big bowl. Add veggies. Then add chicken. Add some more of your sauce.
Pour yourself a glass of red wine :)
Day 1
24 hours in and we're already feeling the pain!
This recipe doesn't come highly recommended, but here is our rookie debut:
Whole wheat pasta with broccoli
Cooked whole wheat pasta
Steamed Broccoli
Drizzle with olive oil
Sprinkle with sea salt or other non-iodized salt
Don't expect to be dazzled...we'll try to do better tomorrow!
This recipe doesn't come highly recommended, but here is our rookie debut:
Whole wheat pasta with broccoli
Cooked whole wheat pasta
Steamed Broccoli
Drizzle with olive oil
Sprinkle with sea salt or other non-iodized salt
Don't expect to be dazzled...we'll try to do better tomorrow!
Thursday, March 29, 2012
Intro
Hi everyone!! My name is Jayme and I'm a nurse in endocrinology at the University of Pennsylvania. Please join me along with Danielle (nurse) and Lesly (PSR) as we venture through the LOW IODINE DIET! Danielle and I meet regularly with patients who have recently had surgery for thyroid cancer. Surgery is, more often than not, followed by "radioiodine ablation"- getting rid of any thyroid tissue that might still be hanging out. Before the ablation comes the low iodine diet...and this is where we come in.
We've both said the words countless times about replacing half & half with non-dairy creamer, snacking on unsalted peanuts and rice cakes, and kissing seafood goodbye, but now, we're practicing what we preach. We're hoping that our blog will be a site for our future audiences to come for recipes, support, and ideas, and for our veterans to share some survival tips! We're going to set the stage with documentation of our own ten day journey- complete with videos that will make you laugh and recipes that will hopefully fill you up! Here we go!
We've both said the words countless times about replacing half & half with non-dairy creamer, snacking on unsalted peanuts and rice cakes, and kissing seafood goodbye, but now, we're practicing what we preach. We're hoping that our blog will be a site for our future audiences to come for recipes, support, and ideas, and for our veterans to share some survival tips! We're going to set the stage with documentation of our own ten day journey- complete with videos that will make you laugh and recipes that will hopefully fill you up! Here we go!
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