Day Four - Gratitude is the KeyThere is almost nothing more discouraging than doctor after doctor after doctor saying, "There is no cure for lymphedema."
In a day where I can chat with people easily around the world from a little device in my pocket, there is no cure? See this cute kid in the picture? He wants his parents around and he wants them healthy. So really? No cure?
Yes, there is. I just need to find it. And I will, because I am grateful today for knowledge. And knowledge is what will help me find the cure for me. When a doctor says there is no cure, I think they may be just referring to the fact that they can't prescribe a pill for it. Fine, I get that. However, people have achieved amazing and incredible things, and if we are all just made up of molecules banging around against each other, then there must be a way to rearrange those molecules a bit so that my lymphatic system works.
In other words, I'm grateful that I live in a time where I have access to nutrients and information that will help me do the work so that I can live a life without the restrictions of lymphedema and my husband can live a life without the restrictions of hashimoto's disease. Does it mean sacrifice on our part? Absolutely - we have to do the work. Because I believe that is why we are here - to learn, do the work, grow, and progress, and find solutions.
Today I am trying a new guacamole recipe since we have all of the ingredients from yesterday's Quinoa Salad. We are planning on a new kind of fish for us - barramundi. I'm thinking of doing romaine fish tacos again with the guacamole. I'm also going to cut up some carrots and celery, roast some cruciferous veggies, and have strawberries for dessert.
3 avocados, peeled, pitted and mashed
1 lime, juiced
1/2 tsp. sea salt
1/2 cup red onion, diced
2 Tbsp. cilantro, minced
1 clove garlic, minced
1/2 tsp cumin
1 pinch ground cayenne (optional)
In a medium bowl, mash together avocados, lime juice and salt. Mix in onion, cilantro, and garlic. Stir in cumin and cayenne. Refrigerate for one hour before eating.
Breakfast - Smoothie with almond milk, water, frozen berries, frozen pineapple and eQuivalent from QSciences.
Lunch - Roasted sweet potatoes, roasted green beans, fresh blueberries, soaked almonds
Snack - Grapes and baby carrots
Dinner - Barramundi tacos with romaine and guacamole, carrots and celery, roasted cruciferous vegetables (carrots, broccoli, cauliflower), strawberries
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