Archives for April 2016

Low Iodine Diet Dinners

After completely falling off the blogging bandwagon, I decided to jump back on after a comment from a reader. She found me through a Pinterest search on low iodine diets and requested more information. Well, Jeni, you have inspired me to share, so thank you! I know this information has zero relevance for the vast majority of people, but I’ve been getting lots of pins from my LID posts. This excites me because I’m glad to be helping spread tips and tricks to surviving the LID. On the other hand, each time I get a notification that someone pinned my LID posts, it means that someone is getting radioactive iodine, as a likely result of a thyroid cancer diagnosis. Ugh. But, read on to learn how to survive dinner time on the LID!

LId Dinner Recipes

I LOVE to cook and try new recipes, however, while on the LID, I tend to keep things simple. There are lots of other dinner recipes for the LID online, but I stuck to my three tried and true meals. We literally ate the same dinner every third night for three weeks. I’m not sure who was more sick of them me or Jacob! Hah! He was a good sport and didn’t complain. Mainly because they are actually really great meals… at least I think so!

Meal #1: Steak, Green Beans, and Roasted Sweet Potatoes
I know some people (especially men) feel VERY strongly about their grills and grilling skills, however, we never cook our steaks on the grill. Four years ago, I learned how to cook the perfect steak in an iron skillet/oven and I’ll never go back! Below are the recipes for Meal #1.

IMG_6158

Steak– I usually buy filet mignon from our local butcher shop, Kroger, Costco or Whole Foods. You can buy another cut of steak, but when you are on the LID I think you should treat yo’ self whenever you can! Hah! Pre-heat your oven to 400 degrees. For all you grill lovers, don’t freak out about putting your steak in the oven. Get your iron (or other) skillet hot and pour in 1-2 tbs of olive oil. Coat your steak on all sides with non-iodized salt and pepper. Place your steak in the skillet and let it brown for approximately 4 minutes on each side. Transfer your steak to a shallow baking dish and cook in the oven for 10 minutes for medium (or longer if you prefer). Always use a meat thermometer to get your steak to the temperature of your liking.

Green Beans – I don’t really have measurements for my green beans. Brown garlic in a large sauce pan with some olive oil and then add the beans and a small amount of water. Stir to coat the beans and then cover to simmer. Check periodically until they are tender enough to cut with a fork. Salt to taste with non-iodized salt.

Roasted Sweet Potatoes– My family LOVES these! We eat them nearly weekly and my kiddos can’t get enough. The recipe below is easy to adapt to the LID by using non-iodized salt.

Roasted Sweet Potatoes with Honey and Cinnamon

Meal #2: Baked Chicken with Roasted Broccoli and Red Potatoes

IMG_5979I accidentally photographed this meal without the red potatoes. I had these sweet potatoes left over from the night before, but we usually ate this meal with the roasted red potatoes.

Baked Chicken – Pre-heat your oven to 350 degrees. Coat a chicken breast with olive oil, non-iodized salt and pepper. Place in shallow baking dish and bake for approximately 45 minutes. Again, use your meat thermometer to make sure the center of the meat reaches 165 degrees.

Roasted Broccoli  – Pre-heat your oven to 425 degrees. Wash your broccoli and cut in to florets, or just buy them already prepared. Place florets in a large mixing bowl and toss in 2-3 tbs of olive oil, 1-2 tbs of minced garlic and salt and pepper to taste. Roast broccoli for 10-12 minutes.

Roasted Red Potatoes – Repeat steps for the roasted broccoli, except the potatoes will need to be peeled and cut into quarters and bake for approximately 45 minutes.

Meal #3: LID Safe Oven Baked Chicken Fajitas

I adapted this from one of our family’s favorite dinners found here.

LID Safe Oven Baked Chicken Fajitas: Pre-heat your oven to 400 degrees. Slice 2-3 chicken breasts into thin strips and place them in a greased 13×9 oven safe dish. Slice one red pepper, one green pepper and one large onion into thin strips and add them to the dish with chicken. In a small bowl mix: 2 tbs vegetable oil, 2 tbs paprika, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. Pour spice mix over chicken and vegetables and mix with a large spoon to coat. Bake for 20-25 minutes. Serve with No Salt Tortilla chips and slices of avocado.

I unfortunately didn’t take a picture of this dish probably due to the fact that it was inhaled as soon as it came out of the oven!

I am not a doctor or a chef, so please use these recipes for your low iodine diet prep with caution. Each doctor has their own set of guidelines for the diet, so check to make sure each ingredient is safe.

Good luck and let me know if you are on the LID so I can pray for you! It’s not easy, but you CAN DO IT!