Major Breast Reconstruction revision #2

Finally

Major Breast Reconstruction revision. 

After dealing with capsular contracture for 10 months and undergoing 2 capsulectomies, finally a second chance at reconstruction.

Removal of the cohesive gel implants and replacing them with high profile becker implants.  Recoval of the capsule or scar tissue surrounding the implants, and more fat grafting.

Most importantly the use of Alloderm accellular dermal matrix to create an internal bra to provide cushioning between the implants and my own tissue, in hopes of avoiding a third capsular contracture. 

I will start a prophylactic regimen of clindamycin and accolate.  Clindamycin to help avoid any bacterial infection and accolate has been proven to be effective against the body over developing scar tissue. 

I have gained back some weight, which was very important for successful fat transfer from my abdominal area to my breast area.  Good abdominal fat in sufficient quantities, is a crucial part of this process.  I have learned this lesson the hard way.  Without adequate amounts of fat cusioning the implants and the use of alloderm, my body will develop scar tissue and form a hard capsule again.

This recovery will be lengthy, 12
weeks of no work, no lifting, no physical activity, no bounce of any kind. 

I have enlisted the help of a nurse for daily bathing, dressing etc along with physiotherapy, and massage.   

We are much better prepared for major surgery this time around.  We have realistic expectations.   We know that I need a great deal of help.  I am not able to do anything.  I cant be reaching into a washing machine or dryer.  I cant be reaching up to get a plate or bowl from the kitchen cupboard.  I can't be vacuuming or cooking meals.  

We have also enlisted the help of a personal support worker.  This means exhausting whatever benefits are available to us through our extended health coverage.  Unfortunately I dont have family living close by, and any family I do have are very busy caring for their own little ones.  

But we are prepared this time and I am determined to have a successful recovery.  This has to be the last time.  My life needs to move forward, our lives need to move on.

When we embarked on this journey, I never imagined that this would be a 2 year process. 

 However surprisingly,  I have become quite comfortable with my breasts as they are.  I really hope that the capsular contracture will successfully be eliminated and my pain and discomfort will subside, but if this is not successful, I am okay with that.  I am proud of who I am and the decisions I have made. 

ITS FIDDLEHEAD SEASON!

Okay, so fiddleheads are simply the best vegetable known to mankind.  If you havent tried these little darlings, then you havent lived.


You can find fiddleheads growing in Southern Ontario along side brooks and creeks.  They like shade and moisture.  The fiddlehead season is very very short lasting sometimes only one week!  


My dad started taking us fiddlehead picking from the time we were able to walk.  We have a secret spot that I CAN NOT share with you!  Lucky for me it is actually on my way to work.  This allows me the ability to pop in regularly to check and see if the little darlings are peaking up through the ground.  You have to nab them right away or you will miss the season.  When we were younger we would go day after day to pick as many bags of fiddleheads as we could until the season dried up.  
I am talking about literally 50lbs of fiddleheads lol.  We ate them daily and my Dad would blanch them and freeze them using one of those wrapping machines that sucks the air out of the packages so that we could enjoy them all year long. 


When you pick fiddleheads, they have a thin brown film covering them that you want to try and remove prior to cooking.  This is not an easy task!  Especially with that many fiddleheads.  My dad would get a blanket and lay it out on a picnic table.  He would then spread the freshly picked fiddleheads out all over the blanket.  They 1 person would grab one end of the blanket by the corners and he would grab the other end of the blanket and we would pick up the blanket and use it to toss the fiddlehead up into the air and then catch them again on the blanket.  If we were lucky enough to have a nice breeze, the thin brown covering would blow off of the fiddleheads!


Then we would bring them all in to the laundry room sink and rinse them really well. 

It is really important that fiddleheads are cooked well.  They can not be eaten raw!  Here is a great link to some information that Health Canada posted for fiddlehead eaters! Fiddlehead Safety Tips 

I love fiddleheads cooked two ways:

for both methods I always boil them first for about 10-12 minutes.

The first is sauteed in a frying pan for about 8 minutes with lots of butter and salt.

The second is BBQ using one of those bbq vegetable trays.  I toss them first in some EVOO and then bbq them about 10 minutes.  Then I toss them again in butter, fresh dill, garlic and sea salt. Yummm!!

This is a great website that provides plenty of nutritional information about fiddleheads http://www.nutrition-and-you.com/fiddlehead-ferns.html 

PALEO ish BUFFALO CHICKEN MEATBALL SLIDERS!

These meatball sliders will please everyone! Not just paleo critics!  Trust me I know:) I served them to my entire gang last night and the response was......"Can we have these in our lunch tomorrow?"

Now, if you have been following my blog you know that I have a very difficult family to please!  So as usual I modified this recipe slightly for hubby and the boys and modified it slightly again for my daughter.  Most people do not have to go through all of this extra work but I really don't mind.  And, I see it as getting them one step closer to healthy!


I call this recipe Paleoish simply because I do allow myself some cheese once in a while and I use Franks Red Hot.  I am lactose intolerant but can handle goat cheese in moderation without any side effects.  Normally I use Daiya Cheese in all of my dishes but from time to time I treat myself with some goat cheese.  Goat cheese has come a long way since I was a kid and my Grandmother was always trying to convince us to try it.  Now there are so many varieties of goat cheese flavours, it is so smooth and creamy as well.  For this recipe I made a Goat Blue Cheese Aioli to serve with my Paleo Buffalo Chicken Meatballs.  Hence the "Paleo ish"  You could substitute the Goat Blue Cheese in the Aioli for a nice cilantro Aioli.


These meatballs could be made ahead, and refrigerated until you are ready to serve them.  I have served my meatballs as sliders on Beet Buns with a Goat Blue Cheese Aioli , but you could serve them alone with toothpicks and have the dip on the side as a delicious Hors d'oeuvre at your next back yard bbq.


The recipe is easy to follow and the prep/cook time is minimal.  It took me a total of 45mins from prep to plate but I move Fast!  I am super organized and can multitask well.  For some it may take closer to 1 hour.  That is why making the meatballs in advance and freezing or refrigerating works wonders.


Ingredients:

2lbs pasture chicken thigh meat
1 egg
1 cup almond meal (ground almonds)
3 organic green onions sliced thin
2 garlic cloves minced
1/4 cup chopped fresh Dill
1 tsp kosher salt
1/2 cup franks Red Hot Sauce plus 1/4 cup in a separate small bowl
2 organic Jalapeno peppers diced (Optional, we like it hot!)
2 large organic beets
EVOO
1tbsp grassfed butter

Find my Goat Blue Cheese Aioli Recipe


Instructions:

Preheat the oven to 350 degrees

For the Beet Buns:

• Wash and slice your beets, you want each slice to be about 1/8 inch thick.  If they are too thin they will crumble and if they are too thick they will take too long to cook.
• Place the beet slices on a non-stick baking sheet or use a non-stick cooking spray
• Brush each beet slice on both sides with EVOO and sprinkle each side with Kosher Salt.  Kosher Salt is important because it gives the beets a nice crust that sea salt does not.  And it has a wonderful flavor!
• Bake in the oven turning once for approx 35 minutes.  you want them to be firm and just starting to brown.  I leave my beet slices in the oven the entire time that my meatballs are cooking.  The timing seems to be perfect!

For the Meatballs:

• Trim all visible fat from your chicken thigh meat
• Using your food processor, grind the chicken thighs (You could use store bought ground chicken meat but I find the meat balls a little dry this way.  You may want to add another egg and cut back on the almond meal if you choose to use the store bought ground chicken)
• In a large bowl using your hands, mix together the ground chicken thighs with all other ingredients except the Jalapeno peppers and the Franks Red Hot.

•  This is where I modified some meatballs slightly for my 7 year old daughter who doesn't like anything spicy.  At this point I separated enough of the chicken mixture to make her 4 large meatballs without the Jalapenos and Hot Sauce.  If you Dont want to make a few meatballs that are not spicy skip this step!

• Then add your Jalapeno peppers and Franks Redhot Sauce and mix well using your hands.
• You will notice that this chicken mixture is gooier and stickier than your typical meatball mixture that contains bread crumbs.  This is perfectly fine, its just a little trickier to form perfect round balls, so I don't stress out about it.  They still look fabulous.
• Wash hands well with antibacterial soap, and use hands to form round meatballs about the size of a small plum.  I find it helps to keep my hands moistened with a little water during this process to help keep the chicken mixture from sticking.
• Place the meatballs on a non-stick baking sheet or you may want to use some non-stick cooking spray.  There isn't a lot of fat in these meatballs so they will stick to the pan if you don't.
• Bake the meatballs for 30 minutes turning them a couple of times.
• In a small bowl combine 1/4 cup of franks redhot with 1 tbsp melted grassfed butter and drizzle some of this buffalo sauce over each meatball

Serve the meatballs between the beet buns topped with my Goat Blue Cheese Aioli along with a side of Fiddleheads !

To please my munchkins, I served the meatballs on fresh slider buns and topped them with shredded cheddar cheese instead of the Goat Blue Cheese Aioli.  They were a huge hit!

GOAT BLUE CHEESE AIOLI!

This is a very simple easy recipe for a Goat Blue Cheese Aioli.  

I am aware that some do not consider dairy to be paleo.  However, I follow a paleo lifestyle for health reasons not because I am following a trend or fad.  I am casein and lactose intolerant.  I can tolerate goat milk cheese in moderation and therefore choose to include this as a part of my paleo lifestyle.

I was going through the effort of making my own paleo dairy free mayo, until I came across this product which is vegan, dairy-free, gluten-free, soy-free and non-GMO. Follow Your Heart Veganaise .  I use this in many of my dips and dressings.

Ingredients:

2 tbsp Creamy Goat Milk Blue Cheese 
1/2 cup of Follow Your Heart Veganaise or Homemade Paleo Mayo
1/4 tsp sea salt
1 clove minced garlic
2 tbsp chopped parsley

Instructions:

• Mix everything together in a bowl and refrigerate until ready to use.

Serve this aioli over my Paleo ish Buffalo Meatball Sliders

vegan, gluten-free, dairy-free, non-gmo, soy-free

(vegan, gluten-free, dairy-free, non-gmo, soy-free) - See more at: http://followyourheart.com/products/soy-free-3#sthash.GDa4GeR4.dpuf

(vegan, gluten-free, dairy-free, non-gmo, soy-free) - See more at: http://followyourheart.com/products/soy-free-3#sthash.GDa4GeR4.dpuf

PALEO COCONUT CARROT LEEK SOUP!

Spring has sprung!  Time to enjoy some of the freshest flavors of the season!  This soup is so creamy and smooth!  It has a light coconut taste that does not over power the flavor of the carrots and leeks.  

I am officially soup obsessed.  I love hot soups and even cold soups or gazpacho this time of year!

This soup satisfied the toughest critics, my kids! There can't be any large chunks of vegetables or over-bearing flavors.  Everything has to blend perfectly and each spice has to compliment one another.

The soup is very simple to make with just a few fresh ingredients.  Total prep time 15 mins and total cook  time is 15 mins.  I divide my batch of soup evenly into glass storage  bowls and freeze them for my lunches.

Ingredients:

3/4 cup coconut milk
2lbs organic carrots rough chopped 
3 sprigs of fresh thyme
2 dried bay leafs
3 tbsp grassfed butter
1 medium yellow onion chopped
1 large organic wild leek chopped whites and light green part only
2 cloves minced garlic
4 cups organic chicken broth
1/2 cup water
sea salt to taste
black pepper to taste

Instructions:

• In a large stock pot over medium heat add the butter, leeks, onion and garlic and saute until tender
• Turn up the heat, add the chicken broth and carrots and bring to a boil then reduce back to medium heat
• Add the bay leaves. thyme sprigs. and 1/2 cup water and continue to heat until the carrots are tender (about 15 mins)
• When the carrots are tender, discard the bay leaves and sprigs of thyme
• Add the coconut milk and stir
• Remove from heat and allow the soup to cool

Transfer in batches to a blender or food processor and puree until smooth

Garnish with fresh basil and serve!






                                                                                                                 

BBQ GREEN BEANS AND MUSHROOMS WITH A GARLIC BUTTER DILL SAUCE

It's that time of year again when the farmers markets are beginning!  My favorite time of year.  Nothing beats fresh local Ontario produce! 

If you haven't noticed, from April to December, I prefer to cook everything I possibly can on the BBQ.  Everything just tastes better that way!  Vegetables are firm and crisp and retain all of their delicious flavour.  

This recipe is terrific and can be served along side anything!  I chose to pair my green beans and mushrooms with a tossed garden salad and bbq'd chorizo sausage.

The beauty is the prep time which is about 5 minutes and the cooking time which is about 8 minutes.

Ingredients:

2 large handfuls of fresh washed green beans
2 cups of whole washed button mushrooms
EVOO
Kosher Salt
1/2 cup fresh chopped dill
1 tsp minced garlic
3 tbsp grassfed butter

Instructions:

• In a large mixing bowl, toss the green beans and mushrooms in EVOO, just enough to coat (approx 2 tsp)
• In a separate small bowl melt the butter, then add the dill, garlic, kosher salt (to taste, I used 1/2tsp) and mix together well
• Then place the green beans and mushrooms on one of those bbq pans (you know the ones with the holes in the bottom)
• BBQ for approx 8 mins stirring often
• Remove the vegetables from the bbq and place in a the large mixing bowl.  
• Drizzle in the garlic butter dill sauce and coat well, serve on a platter!

PRIMAL MACADAMIA CRUSTED SEA BASS WITH STRAWBERRY PEACH SALSA!

With this beautiful warm weather finally arriving I was craving something tropical! 


 Not long after my husband and I got together, we embarked on an unbelievable vacation to California and Las Vegas.  It was our first trip together, and in my mind was kind of a test:)  The trip was 10 days in duration.  We flew into LAX and stayed 3 nights in Anaheim California where we took in an NLL lacrosse game.  At the time my younger brother was playing for the Anaheim Storm of the National Lacrosse League.  

On our first afternoon in LA, and after a very long travel day we grabbed our rental car and headed to the pacific coast highway!  

We really had no plans the first evening.  I remember being so excited and feeling so free as we were driving along side the pacific ocean with the palm trees blowing, it was surreal.  We were both starving and pretty much willing to stop at the first place we saw once we hit Huntington Beach.  

Suddenly we found ourselves at the Huntington Beach pier with the most beautiful restaurant over looking the ocean called Dukes .  Check out their fabulous menu! Dukes Huntington Dinner Menu  If you are ever lucky enough to be in the Huntington Beach area you must try this venue.  I remember being a little nervous when we pulled up because we noticed the valet parking and the number of BMWs, and Mercedes Bens!  Just how expensive was this place? But as I said we were starving.  The lower level was a raw oyster bar where we could sit and enjoy some cocktails while waiting for our table. 

My husband hates seafood, can't even stand the smell of it.  If I want to eat fish or seafood now, I have to cook it when he is at work, open all the windows, and light candles.  But back then.....when he was trying to win my heart......he actually sat at a raw oyster bar and watched me down oyster shots one by one.  They were spectacular!  (Although recently he did take me on an amazing date which included an raw oyster bar in the Distillery District, Toronto so I have to give him some credit!)

The dinner was amazing to say the least.  A romantic table over looking the Pacific Ocean and a Parmesan Macadamia crusted OpakaPaka fish (otherwise known as Hawaiian Pink Snapper).  

I can honestly say that I have never forgotten the taste of this fish.  Perhaps it was because it was our first vacation together, perhaps it was the company I kept, or perhaps it was the location and atmosphere.  But whatever it was has lead me to create a paleo friendly replica of this delicious meal.

We spent the remainder of our vacation at Long Beach, Newport Beach and then drove to Las Vegas for 4 nights and then back to LA again for a few nights in Hollywood!
It was by far the best vacation I have ever had.  And yes we passed the "test"!  10 days together, lots of driving and the conversation never ceased.  It was not surprising that we once again proved just how much we have in common and how much we truly enjoy each others company.

This recipe is "Paleo Friendly" because of the Parmesan cheese, but you could definitely eliminate the cheese and it would still taste great.

I served my fish with my Strawberry Peach Salsa , and this delicious Cilantro Lime Cauli-Rice from Skinnytaste.com

Ingredients:

1 1/2 cup raw macadamia nuts

2 tbsp freshly grated Parmesan cheese (or omit for a strict paleo recipe)
1tsp organic garlic powder
1tsp organic onion powder
1/2tsp sea salt 
1/4 cup coconut milk
Juice of 1/2 lime
1 tbsp coconut oil 
2 sea bass fillets

 Instructions:

•  In a large ziplock back add the coconut milk and juice of 1/2 lime
• Add the sea bass fillets to the ziplock bag and coat well, then refrigerate in the ziplock bag for 1 hour to marinate.

• Combine the macadamia nuts, garlic and onion powder, sea salt and parmesan cheese in a food processor and pulse until it resembles course sand
• Place the macadamia nut mixture on a flat plate

• Once the sea bass fillets have finished marinating, remove from the ziplock bag one at a time and coat each fillet well in the macadamia nut mixture
• melt the coconut oil in a non-stick skillet and heat to medium temperature

• Place each fillet in the pan and sear approximately 6 minutes each side (depending how thick your fillets are) You do not want to over cook this fish!  

STRAWBERRY PEACH SALSA!

Tired of the same old tomato salsa recipes? Me too!  The weather is getting hot, the days are getting longer, which leads to cravings for fresh fruit and vegetables! 

This salsa recipe is so versatile.  It is super easy to make, and contains only 6 ingredients.  It can be served with my Paleo Cinnamon Sugar Plantain Chips  or on top of fish, with a bowl or organic 100% corn nachos (if you allow yourself some corn while following a paleo lifestyle), with mary's gluten free crackers or anything else your heart desires!

Ingredients:

1 cup diced fresh organic strawberries
1 medium sized peach peeled and diced
2 tbsp diced red onion
1/4 cup chopped fresh cilantro
2 tbsp raw liquid honey
Juice of 1 lime
1/2 tsp kosher salt

(Optional: 1/4 cup diced green pepper)

Instructions:

Mix all ingredients in a bowl, refrigerate for 1 hour before serving.

This salsa tastes even better on day 2!  For my Paleo Cinnamon Sugar Plantain Chip Recipe click here: Paleo Cinnamon Sugar Plantain Chip Recipe

PALEO CINNAMON SUGAR PLANTAIN CHIPS!

Mmmmmmm!  These chips are tropical, light, crunchy, and have just the perfect amount of sweetness!  Plantain chips are a staple in my paleo lifestyle. 

Plantains are similar to bananas but are more starchy than bananas and often eaten the same way as vegetables like yams or potatoes.  Plantains are a wonderful source of carbohydrates.  Personally I love them because they seem to provide me with the energy I would expect from eating carbohydrates but without the flucuation in my blood sugar and insulin levels.  With plantains I do not experience the "high" and then "crash" and "carb coma" that most carbohydrates cause.  


Another difference between plantains and bananas is that you can only eat the raw green plantains after they have been cooked.  The green firm plantains are the best ones to use for baking chips!  Once the plantains ripen, the starch converts to sugar making them more like the typical banana we see in the grocery store and more likely to cause a spike in blood sugar.  Plantains are higher in calories than bananas but contain much more fiber.  


Plantains are also much higher in powerful antioxidants Vitamin C and Vitamin A.  As in bananas, they are particularly high in vitamin-B6 (pyridoxine). Pyridoxine is an important B-complex vitamin that has a beneficial role in the treatment of neuritis, anemia, and to decrease homocystine (one of the factors that can cause coronary artery disease and stroke) levels in the body. Also plantains contain folates, niacin, riboflavin and thiamin.


They also contain minerals such as iron, magnesium, and phosphorous. Magnesium is essential for bone strengthening and is necessary for effective cardiac rhythm maintenance.  Plantains have more potassium than bananas. 100 g fruit provides 499 mg of potassium (358 mg per 100 g for bananas). Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. 

By drinking 2L of water per day, and increasing my potassium and magnesium intake, I have drastically reduced my body's recovery time after a crossfit workout, and I have almost eliminated the cellulite on the back of my legs.  I am no expert, but if I go a few days without the additional intake of the aforementioned, I can visibly see the cellulite reappearing.  Its amazing! I am certainly not implying that I have found the cure for cellulite.......but it works for me!

When shopping in your local grocery store for plantains look for firm, deep green, fruits that feel heavy. At home, store them open at room temperature for 4-5 days.

Peeling plantains is not as easy as peeling bananas.  My trick is to slice the the plantain horizontally into 3 sections.  Then slide a knife vertically down each section slicing the outer skin of the plantain.  Then using your fingers carefully peel back the outer skin from your incision.  It is much easier to work with 3 smaller sections rather than one large plantain.  

Ingredients:

2 firm green plantains
1/2 cup organic coconut sugar
1/4 cup melted coconut oil
2 tbsp cinnamon

Instructions:

• Using a sharp knife cut each plantain horizontally into 3 smaller length sections

• Then make an incision lengthwise slicing through the skin of each section

• Using your fingers peel back and remove the skin from each section 
• Preheat oven to 350 degrees
• Using a mandolin or knife slice each section of plantain into slices about the thickness of a loonie (dollar coin here in Canada haha)
• The trick is to try and get each slice the same thickness for even cooking
• Mix together the coconut sugar, coconut oil and cinnamon in a large mixing bowl
• Add the plantain slices to the bowl and toss well to coat evenly with the sugar, oil and cinnamon
• spread the plantain chip out on a non-stick or greased baking sheet and bake at 350 degrees until golden brown and crispy.  
• I can't give you a specific cooking time because it honestly varies each time I make them.  These are sensitive and it depends on the consistency of the plantain itself and your oven temperature.   I always flip them about every 6 minutes of cooking time.  If I end up with some slices that are thinner than the rest that are cooking faster and getting brown and crispy, I remove those.  So checking on them regularly allows me to do this.  
• They will turn a darker brown colour as they cook because of the sugar and cinnamon but you still need to ensure that each slice bakes to a cripy golden brown.

Serve these plantains with my delicious Strawberry Peach Salsa 

BAKED EGG IN AVOCADO WITH CILANTRO AND FRESH CHIVES!

Are you looking for a quick, easy, and very satisfying paleo breakfast idea? 

I really struggle with coming up with unique paleo breakfast ideas.  I am not very fond of eggs which makes a paleo lifestyle difficult especially when it comes to breakfast.  The only way I can eat my eggs is if the yolks are well done and they contain plenty of other flavors such as fresh herbs, cheese, salsa or meat.

3 years ago I would never have touched an avocado.  I was terrified of the amount of fat they contained.  Once I allowed my self to trust my body, I realized that there was no reason to fear the dreaded avocado!  At first every time I would eat avocado, I would immediately weigh myself on the scale the next morning.  And guess what? Eating avocados has never lead to any weight gain!  They are full of vitamins, nutrients and healthy fat. 

When searching pinterest for paleo breakfast ideas I came across 20 or more different versions of avocado and egg ideas.  I decided to put my own little twist to this popular breakfast entree by using some of my garden fresh herbs.

This recipe is extremely filling and will feed 2.

Ingredients:

1 ripe firm avocado
2 small eggs
1/4 cup cilantro chopped
2 tablespoons fresh chives chopped
1 garlic clove minced
kosher salt
Paprika
2 slices pre-cooked pasture pork chopped bacon

Instructions:

• Cut the avocado in half and carefully remove the inner pit leaving a nice little divot in each half
• Preheat oven to 375 degrees

• using a spoon, carefully scrape some of the avocado flesh from each divot-this will make the divots a little bigger to allow for the eggs to fit. ( I save this avocado that I scrape away, store it in a glass bowl, add some fresh lime juice and refrigerate until I make guacamole usually the following day)

I drizzled with a little EVOO but you don't need it at all.

• in each divot add the cilantro, sprinkling of kosher salt, paprika and garlic.
• Carefully crack an egg into each divot (I also added chives prior to baking them in the oven as well as after they were fully cooked)
• Top with the chopped precooked bacon

• Bake in the oven until eggs are desired completeness.  I like mine well done therefore I baked them for 15 mins at 375 degrees
• Remove from oven and sprinkle with fresh chives

Serve with pasture pork sausages or bacon!