Life After Thyroid Cancer – Update

It's been some time since I've provided an update to my life post thyroid cancer/thyroidectomy. Here's a glimpse of it...


LMAO! Yes, a roller-coaster ride; not too bad. It really depends on how you interpret it. Most see a roller-coaster as a thrill and an adrenaline rush. Others may interpret it being up and down - good and bad. For me, it's been both...lol. Not much in the bad department, considering that my body has done some things that I've never imagined doing (will share those stories for later posts). As for bad, the only thing I can reference is that once I think I'm on track with my physical goals and have a good grasp on my body minus a thyroid, then something comes along and changes the direction. Which is fine...really it is...keeps me on my toes for sure. 

Since my last post on the subject, Life After Thyroid Cancer, back in December 2013, I've been on such an adventure of rediscovery. See, I've had to learn so many new things about my body - this slightly modified version...lol. I'm very protective of this "asset" of mine. Besides, it's the only body I have, so why wouldn't I be protective. 






In July of 2015, I was asked to share my story at the VeloSano - Bike to Cure opening ceremony. 

Making this video left me revisiting many of the emotions that I was going through at the time and had me reflecting back on those emotions. It's very humbling. I'm very grateful that I can say that I'm a cancer survivor. You realize that so many others have challenges far greater than yours and it's up to you to overcome your challenges. I am no different when it comes to the ups and downs that life brings our way. But, I tell you what, I will not let things define me or take control over me. As I see it, I have a modified version of myself after having the thyroidectomy. I have to re-learn this body; retrain my mind to let go of how I was and focus on how I am now. Look at it when you upgrade your phone, you have to learn all the new features - good and bad. 

Smile, laugh and be well! 

Black-Eyed Pea Hummus with Olive Oil

Yes, that's what the title says...Black-Eyed Pea Hummus with Olive Oil. That's right, no greens...no ham-hocks....no salted pork. This is that moment when you think beyond what you're accustomed to and bring a new taste to your tongue. I have so many favorite recipes and I can tell you, I'm not one who will get bored when it comes to eating healthy. New cooking techniques are like new adventures - leaving you feeling satisfied and rewarding at the same time. 

Let's talk a bit about our black-eyed peas. Did you know that black-eyed peas are actually a bean? Guess the peas sound better then "Black-eyed Beans" (Hmmmm...lol). According to www.livestrong.com, one of the main health benefits of black-eyed peas is their high fiber content. A half cup of dry black-eyed peas that are cooked have 5.6g of fiber, while a half cup of canned black-eyed peas contains 4g of fiber.  They are also high in potassium, are a good alternative source of protein, low-fat, low-calorie, and a good source of iron. For more benefits, click here. 

The below recipe is pretty quick and very easy to put together. By all means, try this, make the recipe and just tell your friends or family it's hummus. Once you see how they keep eating and wanting more, then tell them it's "Black-eyed Pea Hummus"...YES!!! Be sure to have your camera ready to snap and post their facial expressions. I love seeing the surprise expressions on faces.

Enjoy!!!

Photo courtesy: Angela Ledyard

Black-Eyed Pea Hummus with Olive Oil Makes about 3 cups hummus

Ingredients:

• 2 -15oz. cans - Black eyed peas, rinsed and drained (I prefer Eden Organic Brand)
• 2 tsp.minced garlic
• 4T to 6T - fresh-squeezed lemon juice (start with 4 then add to your desired taste)
• 1/2 to 1 tsp. salt
• 4T. olive oil (save 2T to use for drizzling on hummus later)
• 1/2 tsp. ground cumin
• 3T to 6T -  tahini (start with 3T then add more to your taste)
• 2T water (for thinning hummus as needed)
• Sprinkle of paprika for taste

Time to create:
Place a colander in the sink and drain the cans of black-eyed peas. Rinse them with cold water until there isn't any more foam. Let the peas sit for a couple minutes.

Place the peas, garlic, lemon juice, salt and olive oil into a food processor or blender. Puree the ingredient for 1 to 2 minutes. 

Add in the ground cumin and 3T of tahini. Puree until all combined.

Now, taste to see if you want to add more lemon juice and/or tahini. Keep adding small amounts until you reach your desired taste.

If the hummus seems too thick, add a some of the water and combine. 

Place the hummus onto a serving bowl, drizzle with olive oil, and sprinkle with paprika. Enjoy!!!

*Hummus can be stored for at least a week.