We have all had those weeks, where the setbacks keep hitting. Last week was one of those for me. While chatting with my nutritionist, she suggested that I google amaranth to see if it would mess up my thyroid like millet could. I am almost sorry I asked, as I have never done too much research about my Graves Disease diagnosis previously.
When I was diagnosed, the doctor handed me a book, asked me for $5.75, and requested that I not only read chapter 4 in its entirety, but make a decision as to which treatment I was requesting, by tomorrow’s appointment. Is this the part where I profess to being older than I look?
Now there is a list of foods that I can only eat cooked, and in moderation. Moderation? Is that why, in previous years, I downsized from gallons to half gallons to pints of ice cream, as I found myself eating 1/2 of whatever container I opened? Is that moderation?
Goodbye strawberries, peaches and pears. Goodbye coleslaw that I ate for breakfast. Hello additional restrictions.
To add to that injury, I also learned last week that I have lactose challenges. Some days, I react poorly to skim milk, other days I am fine. So far no other dairy products have joined that bandwagon, but I have many days ahead to face the music.
To say I held a pity party is only a small understatement. I served tortilla chips, the old stand-by of pity parties past. But only a handful this time, can’t have too many carbs. As I stuffed that handful in my mouth, I reminded myself of my mantra, “What can I make with what I can eat?”
Parmesan asparagus was made, that we had with burgers and fried onions, with balsamic ketchup. I made the whole batch of asparagus, knowing we would only eat 1/2.
I took the remaining asparagus, added them to a small casserole dish, with more of Special K’s fried onions, the plum tomato that was starting to fade, and Trader Joe’s Mushroom Medley, about 1/2 of the bag. 6 eggs, beaten, were then added. I topped it off with 3 pieces of Trader Joe’s Light sliced Cheddar Cheese. I preheated the oven to 400 degrees Fahrenheit, SpecialK put said frittata in the oven, and took it out again after a while. Now here’s the pitiful part, I forgot to take a picture!
One of the things I love about having a collection of smaller casserole dishes, is that I could make a deep frittata that became 4 servings. We didn’t need to eat it for a week straight.
What do you put in frittatas? What do you do with leftover vegetables?