Early Saturday morning, 5:00 AM, i am on my way to dialysis treatment, my husband takes me this time around. It is discovered that we need to stop for gas, and we did. Finally arriving at the unit at 5:37 AM, i do the usual, do my weight, and then i go to my stationed chair, and the nurse in charge, begins to take the rest of my vitals, b/p standing and sitting and my temp. I tell her my weight - 50.6, i haven't gain much weight over the weekend, and that is surprising. While she is preparing my tubing for connection to the dialyzer, she remarks, with try to be here before 5:30 AM. And i become a little piss off at her, and remark, i know, i am usually here before 5:30 AM normally, we didn't anticipating having to stop to gas up the car, so i apologize, if we were late, besides we were here at 5:37 AM, that is not that late. Well, on with the hemo ritual, the treatment is underway and within fifteen minutes of treatment, i began to have that awful uncontrollable coughing, and of course, this annoys the nurses and techs, who have to come over an remedy this annoying alarm, you see everytime i cough, it affects the blood flow, so of course, they decide to administer some benadryl, and of course within five minutes, i stop coughing and then i gradually fell to sleep. When i awaken after the treatment was over, i was discussing with the nurse in charge, about challenging my dry weight, and she said maybe they should try to take a little bit more off during the next treatment, but of course, that could subject me to having some cramping and also plummeting b/p. I do try my best to watch my fluid intake between hemo treatments, and i do want to get to my targe dry weight, but maybe i need to allow them to take off maybe 1/2 k more on the next hemo treatment, but that would be a risk of cramping and plummeting b/p. I truly don't want to cramp at all, but if i need to take the dry weight challenge, and maybe experience some cramping. It would indicate that i have reached my dry weight, if i would allow some cramping, so lets see, how the next treatment session goes, and maybe i can avoid having to be administered benadryl during the treatment session. Right now, i have a taste for fennel, with glazed balsamic thinly sliced red onions, and a sprinkling of chopped walnuts, with a sprinkling of grated parmesan cheese. I will share the recipe with you guys, it is from the cookbook section of my second book - My Twenty Year Journey with PKD in the Dialysis World. You dialysis pt. may need to limit the amount of walnuts you use, to watch you potassium intake, but i don't have that problem at present. Here is an image of the fennel dish and the recipe as well. This is it for my blogging today, take care and all the best to my bloggers. I hope if you decide to make this fennel dish, that you will share your comments on my blog, about how your fennel dish turned out and if you liked the dish as well.
Braised Fennel w/ Balsamic Caramelized Onions:
Ingredients: 1 large - red onion - thinly sliced
1 tbsp - balsamic vinegar
1 tbsp - extra virgin olive oil
4 med. size - fennel bulbs
1/2 cup - low sodium chicken broth
2 tbsp - walnuts - chopped (optional, if you have phosphorus & potassium issues)
Season mixture - 1/2 tsp - Mrs Dash (table blend), 1/2 tsp each - garlic & onion powder, 1/2 tsp - creole seasoning, 1/2 tsp - pepper and a dash of season salt - mix these seasoning all together, and sprinkle generously over the fennel bulbs.
Instructions:
In a skillet, cook onion in olive oil over low heat, stirring frequently - 5 minutes. Cover and cook 10 minutes more, stirring occasionally or until onions are very tender and edges are golden. Add balsamic vinegar and cook, stirring until onions are coated in the vinegar.
Meanwhile, cut fennel bulbs up to the stick of the bulb, save enough of the green tops to make 2 tsp, set aside. Cut each fennel bulb lengthwise into six wedges, and season each wedge with the season mixture, and in a medium size saucepan, cook fennel wedges, until slighty brown around the edges. Cover the fennel wedges in chicken broth, and simmer for 10 to 12 minutes, or until they are tender. Drain
Arrange fennel wedges on serving plate. Top with onions and sprinkle with nuts and grated cheese and reserved fennel tops.
Note: At my neighborhood farmers market, (Larry's Produce), fennel is called anise.
Here is some nutritional facts - based on a 1/2 cup serving
Calories - 110
Sat Fat - 1g
Sodium - 60mg
Carbohydrates - 12g
Protein - 3g
Fat - 7g
Cholesterol - 0mg
Potassium - 520mg
fiber - 4g
Note: Be careful with potassium in this dish, just eat in moderation OK, remember this is based on a 1/2 cup serving. I am not too sure about the phosphorus in this dish, but be careful, dialysis pts. don't over indulge, OK
Hope you enjoy this dish, as much as i do
Yum Eee!
No comments:
Post a Comment