#FromScratch chronicles Stephie’s nutrition [r]evolution as she switches her thought process from “where should I eat” to “what should I eat”. Follow her series as she braves the supermarket, starts to cook and explore a new way of eating.
Today was a #FromScratch milestone day: SERIOUSLY! If my mom was still alive, I would have called to brag on myself.
Today, I started to climb my Nutritional Everest [and] I met with S-U-C-C-E-S-S! [Yes, I was a cheerleader.]
This is a magnificent challenge for me. In 2008, I had a heart transplant due to heart damage from radiation and chemotherapy as a child which means that I take immunosuppressive [anti-rejection] medications every 12 hours, 7 days/week, 52 weeks/year. These medications are a lifelong reality for me; a reality makes me more vulnerable to contagious infections; infections that can quickly become life-threatening. Thankfully, I have only been hospitalized one time for an infection gone rogue since discharge from transplant largely because I am mindful without being a full on obsessive-compulsive germaphobe!
I suppose you could say the world is my petri dish [and] I especially hate the invisible germ-ridden world of grocery store!
1) Make a grocery list
2) Go to the grocery store
3) Make at least one meal/day focusing on breakfast [and] lunch first
Grocery List: the result of a brainstorming session with Pat seeking to maximize the # of meals from a variety of healthy ingredients [and] given my hatred of grocery shopping, I seek to spare myself when I can.
Well, I walked into Whole Foods list under my arm and my fingers on the ready of my iPhone with Pat serving as my go-to, phone-a-friend, lifeline as I faced some degree of overwhelm.
I made my way to the produce section only to run into a wall of greens: Organic 50/50 Blend, Baby Arugula, Sweet Baby Lettuces, Super Greens: Oh My!
What’s a girl to do? [Hint: Phone/Text a friend]
Me: “Which one?”
Pat: “Whichever one appeals to you.” [LOL with my unsophisticated palate]
Me: “What goes with the miso dressing?”
Pat: “I wouldn’t go with arugula.”
I chose to go with Baby Spinach, Kale, and pre-shredded cabbage.
Me: “Lentils: canned?”
Pat: “No! Can you boil water for 30 minutes?”
[Off to find the Sesame Oil]
Pat: “The difference in taste with a quality oil is amazing.”
Me: “As if my unsophisticated palate would appreciate such nuances!” [LOL]
Honestly, if Pat hadn’t fielded each of my many, many questions, I likely would have ended up with food that would have gone to waste as she then walked me through putting my lunch together. Another point worth mentioning is that I was laughing, and actually enjoying, being in the grocery store: NEVER happens!
*Miso Dressing Recipe by Martha Rose Shulman of the NYT
Time: 5 minutes [TRULY]
Yield: 2/3 cup
1 rounded TBSP white or yellow miso [I used organic white miso]
2 TBSP rice vinegar
1 TBSP lime juice
1/2 tsp freshly grated ginger [organic]
1 small garlic, pressed or minced [I pressed it]
Pinch of Cayenne [I didn’t have any, so optional]
2 TBSP dark sesame oil
2 TBSP peanut or grapeseed oil [Forgot, the peanut oil, so I used EVOO because I was NOT going back for peanut oil!]
2 TBSP plain low fat yogurt [I didn’t use this, so optional]
Combine miso, vinegar, and lime juice in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender [I didn’t].
Toss with the salad of your choice.
Yield: 2/3 cup
Tip from Martha Rose Shulman:
Advance preparation: This will keep for a week in the refrigerator.
Stephie! Precautions at the grocery store:
She has been a cancer patient, survivor, heart transplant recipient and documentary film producer.
As a child, she was successfully treated for Ewing’s Sarcoma. Her experience led her to become a nurse serving the physical, psychosocial, and educational needs of children, adolescents, and their families along the cancer trajectory.
Stephanie holds a B.A. in Psychology from Furman University, and a B.S., and M.S in Nursing from Johns Hopkins University and the University of Florida. At Dartmouth, Stephanie helped establish the Survivorship Clinic with Eric Larsen, MD and Sara Chaffee, MD. This clinic provided ongoing personal support and education for childhood cancer survivors and their families.
In April 2008, Stephanie’s heart failed as a result of the radiation and Doxorubicin used to cure her Ewing’s Sarcoma as a child. She received a heart transplant at the Cleveland Clinic.
As a result of this experience, she co-produced an award winning documentary ‘Resilient: the Story of Late Effects of Cancer Treatment’, highlighting the challenges faced by survivors, families, and friends.
Stephanie resides in the metro Atlanta area with her husband and their 12-year-old-son. The Zimmermans enjoy everything from Formula One Racing and college & NFL football to go carting, ziplining, and cycling.
Please feel free to contact Stephanie at email@example.com.
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