It is hard to believe it has been almost 3 years since we started this Thyroid Cancer journey and a little over a year since we learned all about the Low Iodine Diet and began preparing restricted meals for the Thyroid Cancer Radioactive Iodine treatments. During that time we tried many recipes, made mistakes, learned a lot and kept detailed notes to help with the next RAI. Now, after about a 12 month break from the first RAI scans and treatment, it is time for round 2 and hopefully it will be much easier to prepare this second time around.
Miss E was making her own LID meals at her place for the past couple weeks however she is now home for the RAI scans so in order to give her a break from cooking I am doing my best to prepare some well balanced and appetizing meals. We are stocked up on fresh fruits and vegetables, distilled water and other approved foods from the list and have our menus ready.
Our first dinner included grilled steak, focaccia bread and grilled fresh vegetables all of which were cooked following the LID guidelines. Since Papa Bear is the grill master around here he helped with chopping the vegetables and of course the grilling. Miss E did catch one small error before we ate which was the skin on the the petite assorted potatoes. Potatoes are okay to have but only if they are peeled. Fortunately she was able to pick out the potatoes and enjoy the rest of the vegetables.
For dessert I used the same Wacky Cake recipe that I used last time. It makes the perfect size cake, is easy to make, tastes great and satisfies our sweet tooth. Our first LID meal for the week was delicious and almost mistake free which may have been the best part.
Low Iodine Diet FOCACCIA BREAD
Adapted from InspiredTaste.net
by Jennifer Stull
Ingredients
- 1/2 cup olive oil
- 2 cloves garlic - finely minced
- 1 Tablespoon chopped fresh thyme or 1 teaspoon dried
- 1 Tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/4 teaspoon fresh ground pepper
- 1 cup warm **DISTILLED WATER**
- 2 1/4 teaspoons yeast
- 1/4 teaspoon sugar
- 2 1/2 cups all purpose flour
- 1 teaspoon **PLAIN or KOSHER SALT**
Instructions
1. Combine olive oil, black pepper, garlic, thyme and rosemary in a skillet or pan and warm over low heat until aromatic but before the garlic browns. Set aside.
2. In a large bowl combine warm water, yeast and sugar and let rise for 5 minutes. Add 1 cup of flour and 1/4 cup infused garlic-olive oil mixture. Stir until flour has moistened. Let sit another 5 minutes. Stir in remaining 1 1/2 cups flour and salt.
3. Once dough comes together knead 10 -15 times until smooth. Transfer to oiled bowl, cover and let rise approximately 1 hour.
4. Heat standard oven to 450 degrees or convection oven to 425 degrees. Use approximately 2 tablespoons of garlic mixture to oil 9 x 13 rimmed baking pan.
5. Transfer dough and press down in pan. Use fingers to dimple dough and then drizzle remaining garlic mixture over top. Let rise 20 minutes.
6. Bake 15 - 20 minutes.
2. In a large bowl combine warm water, yeast and sugar and let rise for 5 minutes. Add 1 cup of flour and 1/4 cup infused garlic-olive oil mixture. Stir until flour has moistened. Let sit another 5 minutes. Stir in remaining 1 1/2 cups flour and salt.
3. Once dough comes together knead 10 -15 times until smooth. Transfer to oiled bowl, cover and let rise approximately 1 hour.
4. Heat standard oven to 450 degrees or convection oven to 425 degrees. Use approximately 2 tablespoons of garlic mixture to oil 9 x 13 rimmed baking pan.
5. Transfer dough and press down in pan. Use fingers to dimple dough and then drizzle remaining garlic mixture over top. Let rise 20 minutes.
6. Bake 15 - 20 minutes.
Low Iodine Diet WACKY CAKE
by Jennifer Stull
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 3 Tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon **PLAIN SALT**
- 5 Tablespoons vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 cup cold **DISTILLED WATER**
Instructions
1. Preheat standard oven to 350 degrees or convection oven to 325 degrees. Sift together flour, sugar, cocoa, soda and salt in an 8 x 8 inch baking pan or dish. Mix thoroughly.
2. Sift together flour, sugar, cocoa powder, soda and salt in an 8 x 8 inch baking pan or dish. Mix thoroughly.
3. Make 3 holes in the dry ingredients. Place oil in first hole, vinegar in second hole and vanilla in the third hole. Pour water over all and mix well. Spread batter evenly in pan and bake in the pan that the batter was mixed in.
4. Bake 30 minutes or until center is firm. Cool.
5. Sprinkle with confectioners sugar if desired. Optional: top with fresh or frozen berries.
For more THYCA LID recipes visit : https://www.thyca.org/download/document/231/Cookbook.pdf
2. Sift together flour, sugar, cocoa powder, soda and salt in an 8 x 8 inch baking pan or dish. Mix thoroughly.
3. Make 3 holes in the dry ingredients. Place oil in first hole, vinegar in second hole and vanilla in the third hole. Pour water over all and mix well. Spread batter evenly in pan and bake in the pan that the batter was mixed in.
4. Bake 30 minutes or until center is firm. Cool.
5. Sprinkle with confectioners sugar if desired. Optional: top with fresh or frozen berries.
For more THYCA LID recipes visit : https://www.thyca.org/download/document/231/Cookbook.pdf
Happy Wednesday!
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