Happy Waffle Wednesday!
Are you shocked? I know I am. After two weeks of no chemo, I woke up and found myself actually wanting a sweet treat for breakfast. Apparently, chemo can decrease your sodium stores, which explains my insatiable cravings for savoury and salty foods as of late.
I attempted vegan waffles using a flax egg, a dash of coconut flour and soy flour, and some sunflower seed butter mixed in. Vegan waffles are still not my forte, and I’m not entirely happy with the texture of these. The taste though was spot on.
Plus the syrup + raspberry jam dipping mixture was, the um, “jam”! I always dip. No soggy waffles allowed.
Anywho, I’ve been doing a little more cooking this week. Usually I am way too tired and fatigued to stand around the kitchen, but my off-week from chemo always allows me a little more energy.
Paired with some “Asian coleslaw” using cabbage and carrots from my CSA box, chopped dried apricots and cashews, and 2 tbsp each of rice vinegar, sesame seed oil, and Bragg’s liquid aminos.
You know what was even better? Combining these two things for lunch the next day.
Chilled tofu nuggets cut into cubes over coleslaw? Uh-mazing.
These will get made for a salad topper again in the future!!
Don’t tell Mama Pea, but I also breaded some chicken using the recipe. And then smothered it in plum sauce. That was dang good too.
Today is C-Day, aka chemotherapy day. I’m at the hospital allll day getting poked, prodded, and poisons injected into my body. I’ve been dealing with a receding hairline since my hair started falling out last week, but I suspect this third treatment will be the one that makes it all fall out.
I’m also getting a chest x-ray, which has me all kinds of nervous. But at least I get to come home after and do something along these lines…
Let’s just hope Buddy the boxer doesn’t hog the bed.