Hi everyone. I first I want to thank you for the nice emails of support and food suggestions as I continue this low-iodine diet!
Two months ago I had my thyroid removed and was diagnosed with stage one thyroid cancer.
The treatment for my thyroid cancer requires me to stick to this diet for a few weeks. In a nutshell, I have to avoid all seafood, dairy and there are all kinds of meat restrictions… Basically, I’ve been eating a lot of oatmeal, unsalted nuts, matzo, unsalted peanut butter and jelly, fruit and vegetables.
I’ve lost about 10 pounds and I’m looking forward to gaining it all back!
It hasn’t been easy but I’ll be fine and I only have a few days left, then I’ll be celebrating with an entire pizza!
Earlier in the week, I posted a picture of my dinner on my Facebook page.
It was a homemade turkey meatloaf, broiled broccoli with pepper and garlic powder and a sliced tomato with olive oil. I got a lot of requests for the recipe, so here you go…
It’s from Martha Stewart, but I had to make changes (noted in parenthesis) to adhere to my diet. It is so easy and delicious! Enjoy.
Martha Stewart Simple Turkey Meatloaf
1 1/2 pounds ground turkey, preferably 85 percent lean/15 percent fat, or a mix of ground breast and thigh meat (I only use the extra lean, it’s more expensive but I think it’s better and healthier)
2/3 cup chopped yellow onion
1/2 cup chopped red or green bell pepper
1/2 cup unseasoned dried bread crumbs (To avoid iodine, I used crushed unsalted matzo)
1/3 cup chopped celery
1 large egg, lightly beaten (I had to use only the egg whites)
1/2 cup ketchup
1 tablespoon minced garlic (I stuck with garlic powder)
1/2 teaspoon coarse salt (NO SALT for this diet)
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce (I couldn’t find ‘no sodium’ hot sauce, so I skipped it BUT when I do use it, I only use Frank’s Red Hot Sweet Chili sauce, it’s delicious!)
1 tablespoon Emeril’s Original Essence or Creole Seasoning (I had to skip this for my diet, but it adds a delicious flavor)
Preheat oven to 375 degrees with rack positioned in center of oven.
Place turkey in a large bowl. Add onion, bell pepper, breadcrumbs, celery, egg, 1 tablespoon ketchup, garlic, Essence, salt, and pepper.
Gently mix until ingredients are well combined. Transfer turkey mixture to a 1-pound loaf pan; form into a domed loaf shape.
Place remaining ketchup in a small bowl; stir in hot sauce. Spoon ketchup mixture evenly over meatloaf, spreading with the back of a spoon.
Bake until meatloaf is browned on top, cooked through, and an instant-read thermometer inserted in the center registers 165 degrees, 45 to 50 minutes.
Remove pan from oven and let meatloaf stand 5 minutes before serving.
*For more on Mark’s prognosis CLICK HERE.*