Low-Iodine Eating: Day 3 (Eat Those Fruits and Veggies!)

This is the third in a 21-day series showing how I kept a low-iodine diet in preparation for radioactive iodine treatment.


The Menus

Breakfast

Mixed Fruit Smoothie (see recipe)
Coffee, black, no sugar
Morning meds (see Day 1)

Lunch

Leftover potatoes and carrots from Beef Pot Roast (See Day 2)
Cranberry-lime seltzer
Apple
Afternoon meds (2:00) (see Day 1)

Dinner

Sauteed Chicken and Peppers (see recipe)
White rice
Water
Evening meds (see Day 1)

Snacks

Apple Brown Betty (see Day 1)
Coffee, black, no sugar

The Recipes

Mixed Fruit Smoothie  

• 1 banana, peeled and cut into chunks
• 5 strawberries, hulls removed, quartered
• 1 c orange juice with added calcium
• 1/2 c carrot juice

 Place all ingredients in blender jar. Process until smooth.

NOTE: Because a total thyroidectomy (and many other thyroid problems and treatments) can cause a calcium deficiency, I take calcium supplements and choose juices with added calcium, when available.

Sauteed Chicken and Peppers

• 4 boneless, skinless chicken breasts, cut into thin strips
• 1-2 T olive oil
• 1 onion, sliced thinly
• 1 Italian frying pepper, cut into thin strips
• 1 orange bell pepper, cut into thin strips 
• 1 black bell pepper, cut into thin strips
• 2 tsp minced garlic
• Non-iodized salt
• Black pepper  

Heat oil over med-high heat.  Add chicken; season with salt and pepper, to taste. Sautee over med-high heat until beginning to brown; remove from pan.

Add additional oil, if needed. Add vegetables to pan (onion, peppers, garlic), and sautee until tender. Return chicken to pan, and heat through. Adjust seasoning, if needed. 

[NOTE: Meats, except for seafoods, are allowed, but the recommendation is to keep your daily meat intake to 1/4 lb or less, per day. Adding tasty vegetables stretches this portion and adds variety.]

 

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Colorful peppers, onion and garlic help to stretch the meat and add flavor.