80’S CANCER JAM OF THE DAY:
***RECIPE IS AT END OF POST***
Today was chemo day; the 5th overall and the 3rd of my weekly treatments. Always being the rebellious child, I started out with 2 dose dense treatments and decided really fast that those were for the birds. So, I switched to a weekly regime with a lower dose and caused my new doctor to have to do math and stuff. He sentenced me to six more weeks with no chance of parole. Fast forward to today, and I have 3 weeks left!
Last week was sooo nice, as chemotherapy goes. My white blood cell count was low, so my dose was reduced even further. That was the best I have felt after any treatment, ever. My mom came to stay for a few days because my husband had knee surgery on top of everything else. You know, chemo just doesn’t present enough of a challenge sometimes. I went for the lightning bonus round! We were able to shop all weekend, and I actually felt pretty decent in spite of having a Neupogen shot on Friday and another on Monday. Let me tell you, Claritin is the ticket if you have to get cell booster shots. No bone pain whatsoever.
Unfortunately, I gallivanted around so much that I caught a nasty cold Monday. So here I am, this pitiful creature with a bandana and a snuffy nose. Quite a lovely sight! I should probably wear one on my head and one over my nose and mouth so I don’t get germs. Too bad I’m not Muslim; a burka would be perfect for someone in my situation.
I find that I’m able to do a lot more of my usual activities with weekly Taxol. I just get a little tired two days after infusion, and my hemoglobin is going down again, uggh! Today it was 10.6, which isn’t terrible, but normal for me is 14, so I’m really feeling the effects when I try to run. There’s just not enough oxygen to do any sustained exercise. But I’m still getting out there at least twice a week to keep some level of fitness. I’m not expecting to be in top shape. (Ok, I do get a little frustrated, but I’m trying…) 🙂
Today I’m going to share a recipe that requires a little more prep than the others you’ve seen, but it’s very healthy and tastes delicious! So the extra effort is worth it. A food processor would be a Godsend for recipes like this. I don’t have one, so it takes a long time to dice all the veggies. I’ll be getting one soon.
STUFFED PORTABELLA MUSHROOMS
1 diced yellow squash
1 diced zucchini squash
1/2 diced sweet onion
1 cup diced mushrooms (can dice portabella stems)
6 large portabella mushrooms
organic canned diced tomatoes
4 servings basmati or wild brown pecan rice
1/2 pound browned meat (I used mild Italian sausage)- optional
shredded mozzarella cheese to taste
Cook rice according to package directions. Dice all vegetables. Wash mushrooms thoroughly and pat dry. Scrape ribs out of mushroom caps gently with a spoon to make room for filling. Brown Meat; drain and set aside. Hover over pics below to see captions:
Bake at 400° for 8-10 minutes. Serves 4-6, depending on appetite.
Well, I’m off to dice veggies…enjoy.