When I was going through RAI and the low iodine diet, I kept a small journal.  I had gotten a journal on Schizophrenia at this Mental Health place, and it seemed perfect for a journal to use while I was going off my meds and on the special diet.  It asked questions about how I felt emotionally, how my body felt, and what I was doing to meet my treatment goals.

I just typed it all up, and if you’re interested in reading it (each day is pretty short, because I didn’t have much room to write - its just basically how I felt every day), it starts here.

Now that I’ve typed it up, I’ll add pictures that go along with my days!

Tonight for dinner I am making Sesame noodles with tofu.  I’ve never had tofu before, but it looks absolutely delicious.  I got the recipes from BBC Good Food, which Megan gave me the link to.  As my veggie, I’m using broccoli, because we have some left over from the shrimp skampi I made.  I love broccoli, so I try to add it to everything.  They used bok choi, but I don’t know what that is.

Cut to several hours later, and I’ve made the meal.  It was terrible!  It had hardly any flavor, and besides that, the recipe itself was absolutely awful.  Here:

• 250g pack firm tofu , drained (we used Cauldron)
• 2 tbsp reduced-salt soy sauce , plus extra to serve (optional)
• 300g green veg (we used mange tout and halved bok choi)
• 1 garlic clove , sliced
• small knob of ginger , peeled and shredded
• 300g pack straight-to-wok egg noodles (or use 2 sheets medium dried egg noodles and follow pack instructions)
• 1 tbsp sesame seeds

Then, here are the instructions:

1. Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
2. Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
3. Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

I highligted my problems.  No where in the list of ‘things you need for this recipe’ was sesame oil.  But ok, I added 1 tsp.  Then, it says to add the remaining oil!  Remaining?  I don’t have any remaining, because the stupid recipes didn’t tell me about the oil in the first place!

Then, I had the tofu marinating.  And the recipe wants me to add the marinade, but NOT add the tofu.  That’s stupid.  So I had to tip over my bowl, while holding on to the tofu.  Three pieces fell out, and I had to pick them up, and put them back in the bowl.

Finally, it took well over 1 minute for the tofu to heat up.  I kept having to stir it, so the tofu would get to the bottom where it was warm.

I also couldn’t find wok-ready egg noodles, so I had to use regular egg noodles.

The whole thing was a giant mess, and it sucked.  My poor mom only ate the noodles because she hates tofu, and I didn’t know that!

I wish that I had just eaten Honey Bunches of Oats!