Phase 1: Day 3

After a late night at a swim meet last night, we had another slow morning.  The teenager decided he'd go to afternoon practice, which let me sleep in a bit.  I packed breakfast to eat as I watched Little Miss at her late morning practice.

Breakfast:   

2 hard-boiled eggs & some rice salad from last night.

On the way home from the pool, I stopped to get some spices.  Safeway is having a special: Buy 2 get one free!  I got  Herbs Provence, Ground Mustard & Mexican Oregano (all phase 1 friendly).  I still had a salmon fillet and several sole filets in the fridge, so I needed some new flavors to use up the last of the fish.  Here's what I created...

Lunch:

Salmon Salad with Homemade Mayonnaise & Celery Scoops

This was very delicious, and filling.  I couldn't eat it all and have celery and a bit of salmon salad for a nice afternoon snack, tomorrow.

First, I made the mayonnaise.  This took 2 attempts, as I added the oil too quickly on my first attempt and it never thickened.  This makes a very flavorful mayo, so I only needed a tablespoon for the salad.  The leftovers will stay good in the fridge for the next 2 days, so I may be sharing some with friends.

  Homemade Mayonnaise
1        egg yolk
2 t      apple cider vinegar
1/2 t    ground mustard seed
1/4 t    sea salt
3/4 C  EVOO
1         egg whites
This is easiest with a stand or handheld mixer. Whisk together egg yolk, vinegar, mustard & salt.  Add the first 1/4 cup of olive oil using a 1/4 t, drop by drop, mixing constantly (3-4 minutes).  Then add the remaining 1/2 cup in a slow steady stream, while continuing to whisk (8-10 minutes total).  Slowly add the egg white.  This makes a tart, flavorful mayo.  A little goes a long way.  I like it much better than store bought.

Salmon Salad

1    filet salmon, grilled

1    handful sliced almonds

10  chives, chopped (I didn't really count.)

1T. homemade mayo

 Flake the salmon with a fork. Add the almonds, chives and mayo.  Gently toss.  Serve with the wide ends of celery stalks to use as scoops to eat.


Dinner:

Warm Summer Sole Salad

1/2 package baby spinach

2    fillets sole, grilled

1/2 avocado sliced 

1    handful raspberries

1    handful sliced almonds

2-3 T Honey Mustard Vinaigrette, divided (recipe below)

Dress the spinach and sole filets with 2 T vinaigrette, microwave for 45 seconds.  Top with avocado, raspberries and almonds.  Drizzle on last T vinaigrette.  Enjoy immediately. 

Aside:  I used the other 1/2 of the avocado as a topping for tacos, which I made for my family tonight.  I originally considered a Mexican night with both beef and fish tacos/ taco salad.  Maybe more realistic in phase 2 or 3.

Honey Mustard Vinaigrette

5 T    Creamed Raw Honey (available at Trader Joe's ~ see yellow tub in the ingredients photo)

4 T    Ground Mustard Seed

1 t      Ground Ginger

3 T     Almond Meal (or grind almonds in a coffee grinder)

1 twist of the sea salt grinder

1/2 C EVOO

1/2 C Apple Cider Vinegar

Hand whisk honey, mustard seed, ginger, almond meal and olive oil together until all of the honey is worked into to mixture.  Gradually work in the apple cider vinegar to taste.

I had an old lemon curd jar to store it in.  It was the perfect size!

What did the family eat?  

I made Homemade French Toast from a 1/2 eaten loaf of bread.  The kids LOVED it, and enjoyed it for lunch and a snack at the pool.  There is enough for breakfast tomorrow as well, with maple syrup and fresh fruit.  Yum.   

Just as I was about to take a photo
of what was left of the French Toast after lunch,
Little Miss jumped in the picture and popped a piece in her mouth.
This will be a staple this summer, and I am adding,
"Teach the kids how to make Homemade French Toast" to the summer bucket list.

Cheers!  With a Twist of Lyme, 

Yvie

Phase 1: Day 2

Today's Dinner ~ Clockwise from top:
Phase 1 Friendly Rice Salad,
Grilled Salmon, Sauted Spinach with Garlic and Pine Nuts

 Today was a good day. 

Okay, it started off slow, taking my medicine a bit late, because I didn't feel so hot, and the idea of taking antibiotics and fish oil supplements that would upset my stomach was not appealing, but of course I did.

Breakfast ~ So, I took my breakfast with me to the kids' swim practice.  I had blueberries and walnuts (the nuts fill me up) and mineral water with just a splash of unsweetened pomegranate juice.  Yummy!

Lunch~ When we got home, I had the second 1/2 of the sole filets with cabbage I made last night, and some of the broccoli I steamed up for my daughter's lunch.  Delish!

Our Afternoon~ We all were in need of a quiet afternoon, so naps, reading, and perfecting rice salad were all in order.  

Dinner~  We had an early dinner tonight at 4.  The kids had to be to the pool by 5 for warm-ups before their swim meet.  Both kids placed for ribbons tonight ~  Yeay Team!

Phase 1 Friendly Rice Salad

Salad Ingredients:  

1   Packet of Trader Joe's Frozen Brown Rice            

2   Carrots, Chopped

2   Persian Cucumber, Chopped

2   Celery Stalks, Chopped

1   Sprig Parsley, Chopped

20 Chives, Chopped (I didn't count them; I'm totally guessing!)

1   Handful Walnut Pieces

Afterthought: 1 Granny Smith Apple, Chopped

Dressing:  (again with the guessing)

1/4 C. EVOO,               1/2 C.  Apple Cider Vinegar

1 T.  Herbs Provence,    Sea Salt to taste 

Rice Salad takes a bit of dressing;  the rice soaks it up.  I would add 1/2 of this, let it sit, and then add more to your liking.

                                                           

                                                                              First, I steamed the rice
                                                                            for 3 minutes in the microwave,
                                                                       (See why I LOVE this stuff!)
                                                                        & chopped the ingredients.

 

Then, I mixed them together.
Added the dressing,
and decided it needed...

 

... a granny smith apple,
so I chopped it and tossed it in &
added a bit more dressing.

Voila, My New & Improved Phase 1 Rice Salad!

Sauteed Spinach with Garlic and Pine Nuts

This Recipe was super easy, and so good, I should have made a double batch!

1 Bag Baby Spinach

2-3 Cloves Garlic, Whole (I buy the pre-peeled.)

1 Handful Pignoli (Pine Nuts)

2 T. Olive Oil

Sea Salt to Taste

Sautee pan or dutch oven with lid (I use iron, as it heats nicely).

Heat the Olive Oil over medium to low heat.

Gently sautee the garlic and pine nuts until just golden.

Add the spinach and sea salt.

Turn off heat and put on lid to wilt spinach for a minute or so.

Keep an eye and check on it, stirring as needed.

  Grilled Salmon~  

This is so simple.  I use salmon steaks with the skin still on.  Place a bit of Olive Oil in the Salmon and Preheated Grill Pan (keep on low to medium low heat).  Place the salmon on the grill pan.  Add a few twists of sea salt to the top of the salmon.  Cover the salmon with lids from your pots to form an "oven effect."  When the salmon turns from translucent to opaque, it's done.  You will not need to flip it, and the skin will stick to the pan just enough to let you remove the salmon from the skin by placing a metal spatula between the skin and the salmon.

What did the family eat?  

My kids LOVE salmon, and the hubby likes white fish & most like spinach.  So, on fish nights I often serve both salmon and a white fish (like cod), spinach and a second veggie (those who don't love spinach like green beans), and I steamed up a second packet of basmati rice with olive oil and lemon pepper.  I also served lemon wedges for spritzing, and mixed berries I made earlier this week.  Dessert for the kids was stellar:  Strawberry licorice sticks that we took along with our water bottles to the pool.

Celebration:  

Today was my first day without leg pains!  This is huge considering I spent 4 1/2 hours at a swim meet!

Cheers! With a Twist of Lyme, 

Yvie

Phase 1: Day 1

Timing meals is different when on antibiotics.   I shouldn't eat 2 hours before and after a dose, so I have decided to take my medicine at 9 AM and 9 PM.  I am usually nauseous in the morning, so this works for me.

11:00 Brunch  ~ I made a salad with all Phase 1 foods, including a very easy dressing that I just sort of threw together.  This is not unlike a salad I would normally eat, so I in no way felt deprived.  

This is 1/2 of the salad. 

 I ate the other 1/2 for lunch around 2:00.  

Yvie's Garden Salad

Lettuce
(from my neighbor's yard ~ Thanks, Vicki!)

1   Green Onion, sliced

2   Persian Cucumbers, sliced

2   Stalks Celery, Chopped

1   Sprig Parsley, chopped

2   Hard-boiled eggs, chopped

1   Handful Pignoli (Pine Nuts)

Tossed with dressing:  2 T EVOO, 3T Apple Cider Vinegar, Herbs Provence & Sea Salt

Afternoon Snack (also a great breakfast) 

                            ~ Blueberries & Walnuts, topped with Greek yogurt

Blueberries & Walnuts

I had decided I would not give up yogurt, even though it is not a phase one food, as I am on antibiotics.  Right after I ate this, my doctor called to check in on me.  (I LOVE her!)  In our conversation, she encouraged me to embrace this diet fully, so I can detox my system from this blimey Lyme bug.  She advised I add a probiotic supplement to continue to get all those good flora from yogurt without deviating from the diet.  This is why it is so important to consult with your doctor, regularly.

Dinner ~  Sole Filet with Sauteed Cabbage with Basil and Fresh Cherries

                                   

Sauteed Cabbage with Basil

Adapted from Martha Stewart's Menus for Entertaining

(Printable Recipe)

1 bunch fresh basil, thinly sliced

1 leek, chopped

4 tablespoons butter

4 tablespoons olive oil

1 head green cabbage, shredded

1/2 pound bok choy, shredded

Sea salt and Celery Seed to taste

In a large saute pan, melt butter and heat olive oil together over medium heat. Add the leek, cabbage and bok choy and saute just until soft. Season with salt and celery seed. Stir in the basil and toss to incorporate. Serve warm.

This is a favorite recipe of mine.  I love to serve it on Easter!  While this dinner was VERY yummy, I do prefer this recipe with Irish butter, and ghee (clarified butter) is allowed on the diet.  I may need to learn to make ghee.

Sole Filets ~ For the sole fillet, I simply tossed it in EVOO, celery seed and sea salt.  I then grilled them on a grill pan for 2-3 minutes per side.

This is only 1/2 the recipe, the other 1/2 is ready for day 2 lunch.  YUM!

What did the family eat?  My son was on a day trip with swim team, and I served pasta with chicken sausage & cherries. My daughter ate some cabbage, as well.

Cheers with a twist of Lyme!
Yvie

First Attempts...

I didn't jump right in.  When I was feeling sick, but the blood work wasn't yet confirmed I used some of the principles of the Lyme diet to settle my symptoms and side effects, and it seemed to be working.  

Dinner Menu:  Mahi-Mahi with lemon and sea salt, rice salad (recipe below), and fresh watermelon.  

Lemon and tomato are a no-no in phase one, a homemade dressing would have been better, other fish are preferred, and watermelon comes later in the diet, too, but by sampling with what I had on hand, and taking small steps, I felt better and knew I could make the shift.  YOU CAN TOO!!!

This Rice Salad:

1     Trader Joe's Frozen Rice Medley Packet  

2     persian cucumbers, diced

2-3  celery stalks with leaves, chopped

1     cup cherry tomatoes, sliced

1     handful chopped walnuts

2-3  T. Classic Greek Dressing from Stonewall Kitchen

My approach to salad is to add whatever I have on hand.  Olives and feta would be yummy additions, as well.  (Although not phase 1 items, but more of that later!)

Cheers with a twist of Lyme, 

Yvie

Oh, How I will Miss These!

I LOVE coffee (and ice cream and cake)! When I recently told others about what I was doing to feel well, I heard, "YOU gave up coffee?"

YES, well, for now, along with refined sugars, starches and dairy (aside from a serving of greek yogurt, daily), and without too much difficulty I may add.

WHY?  I want to feel well and ENJOY summer!!!

HOW?  That's what this blog is all about!

I am using several resources to help me Cook my way Healthy:


Dr. Singleton's Anti-Inflammation Diet, http://www.recipesforrepair.com/diet.html
&
the cookbook inspired by his diet,  Recipes for Repair: A Lyme Disease Cookbook  by Gail & Laura Piazza  http://www.recipesforrepair.com/book.html .

Cheers with a twist of Lyme!

Yvie

Yesterday, the doctor called...

and confirmed what we already knew.  I have Lyme disease.  I'm not really worried.  It was caught early, and with modern medicine, I'll be fine.  I am annoyed at the symptoms, though.  I am a teacher, and this is the start to my summer!?  Egads.

Alright, everyone keeps asking, "How did you know?," "What were the symptoms?" Here you go:

First, my asthma flared up and I was quite fatigued (all attributed to cleaning and closing my classroom for the summer, right?!)

Next, a weekend with a horrific headache.  A weird one in the back of my head and a very stiff neck. (Must've slept on it wrong, trying to sleep in a more upright fashion given the asthma and allergies.)

Then, a rash.  Two very faint pink circles. Hmmm, could they be? Nah.  Well, let's ask a friend, "OMG, no, I *can* see it *very* clearly!  You have to go to the doctor!"

I scheduled the appointment.

More symptoms: Nausea, vomiting,  loss of appetite, lethargy ~ Ugh!  Not a way to start summer!!

And so I headed to the doctor, listing only symptoms, feeling a bit hypochondriac, and reassured that I went, because ~

"Yes, that looks like Lyme, have you had a tick bite, oh yes, that is not eczema in your scalp, but could definitely be the spot, and no, the rash does not need to be at the site of the bite.  I am so glad you came in.  It's curable in the first 6 months.  We'll do blood work to confirm, but it could come back negative since this is early, in which case you'll come back to be re-tested in a month.  Take this antibiotic for a month.  I'm sorry, but it will make you nauseous, no food 2 hours before or after taking it, no dairy, the calcium will bind with the antibiotic and not absorb as well. Fish oil will help with the swelling."

Alright, really?!

So, I did a bit of research, and will take the Doxycycline and Fish Oil vigilantly.  The bacteria that causes Lyme is a spirochete, and like a corkscrew, holds on tight in your system.

Like I said, the blood work confirmed what we already knew, so now it's time to get on with it.

This blog is really about eating my way to recovery.  I began dabbling with this last week, when I was at my worst, and am feeling better already.  Keeping the side effects of this medication regime is critical for enjoying this summer, and enjoy it, I will.  So to keep me motivated I will be posting all the yummy dishes I am making to share with other Lymies, and quite frankly, anyone enjoys yummy Whole Food cooking!

Cheers with a twist of Lyme!

Yvie