What The Heck Can I Eat?!?

I'm a pretty healthy person. Overweight, yes... but otherwise no real complaints.  But there are some minor things that are creeping up as I inch into my mid-40s.  I've had thyroid disease ever since Miranda was a baby and I had to have a tumor removed from my thyroid.  The cholesterol, while still in the normal range, is pushing the upper limit. And my rosacea's flared up in the past few years (honestly, that's the one that really ticks me off! No... I'm not going to pass out, I'm simply bright red because my skin hates me!)

This year doctors started giving me "dietary tips" to deal with these things. Here're the lists of "things to avoid":

Thyroid -- Soy. That means no tofu and no edamame (boo!). It's one of the reasons I gave up being a flexitarian a couple years ago.

Cholesterol -- bacon, bologna (no problem there), hot dogs (oh well... no more Wienerpaloozas for me... sad face), Swiss/American/Cheddar cheese (ugh! that means I'll have to skip Hannah's specialty), cream cheese (hello??? Bagels???), croissants/pastries/donuts (awww, Krispie Kreme), egg noodles, coconut (?), ice cream, chocolate, potato chips, buttered popcorn

Rosacea -- tea, coffee, alcohol, tomatoes, spinach, eggplant, cheeses, steak, chocolate, vinegar, soy sauce, citrus, bananas, raisins, figs, avocados, yogurt, sour cream, and pickled/marinated/fermented items.

So, basically, I can eat whole-grain bread. And water.

Yay, me...

Italian Chicken with Noodles

What a busy day! It started at the gym...

Olivia tied for 2nd on the beam, placed 3rd on the floor, 4th on vault and 6th on bars (danged bars!).

And that was just the morning. After the gym there was theatre rehearsal for Miranda and Hannah. And of course...

(minus Tebow, hence the crappy score)

So, it's 7 p.m., the troops are starved and we need a quick meal!

We scrambled through the pantry and fridge and came up with....

• 1 pounds boneless skinless chicken thighs 
• 2 teaspoons dried thyme 
• 1 1/2 teaspoons dried oregano 
• 1 cup chicken broth
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1 1/2 cups thinly sliced carrots
• 1 large onion, thinly sliced
• 8 oz uncooked corkscrew pasta 
• 1 cup frozen peas
• the dregs of the shredded parmesan cheese

Directions: 
Cook pasta according to directions.

Chop chicken breasts, put in skillet with olive oil, sprinkle with spices and sautee.

Add onions and carrots...

Add peas (oooh, this is getting colorful!)

Add tomatoes (looking like a rainbow! Just the way we like it.)

Stir in cooked pasta, serve in bowls, topped with parmesan.

Everyone agrees: Yum!!

(and Double Yum!! Olivia and Hannah have brownies in the oven right now)