Houston Zoo Boo, Thanks NICU

Five years ago, I was pregnant 26 weeks pregnant.  I had Placenta Previa but everything was going ok, for now.  At 34 weeks, regular ultrasound shows Lil Bit at 7 lbs.  At this point I am going to weekly visit and we have already started scheduling a C-section for the first week in January.  At 35 weeks, I go to my weekly visit and the ultrasound shows Lil Bit has lost weight.  So the doctor schedules an emergency section.  Not what we wanted to hear or experience after we almost lost her at 14 weeks.  Due to some complications, Lil Bit had to be rushed to the Children's Memorial Hermann NICU.  My daughter's first days into this world she was in a room full of babies being care for by wonderful angels.  I am so thankful for our NICU nurse, Liz.  She was more than a nurse to me.  I had to have a C-section and almost died.  After 3 days, I finally was able to go see my baby in the next building.  She was hooked up to tubes and machines were making crazy sounds.  Even thinking about it now has me full of tears.  Nurse Liz made everything ok for me.  She helped me handle the separation.  She taught me and my daughter how to bond after 3 lost days.  She gave my daughter a start to life by being there for her when I could not be.

Thanks to Children's Memorial Hermann Hospital NICU team for inviting us to the Houston Zoo to reunite patients and caregivers.  This is the 6th annual celebration of life with family and friends. 

This was the first year we were able to attend this celebration.  I have always wanted to go back and thank nurse Liz.  I even called back a year later but she no longer worked at this location.  We were hoping to run into her here.  There were so many beautiful children at this wonderful celebration.  The Houston Zoo is always a fun place for our family.  Check our day at Houston Zoo Boo:

This shot looks like a green screen picture but it is us in the zoo.  I happen to look up and I saw my daughter's hospital.  My husband caught this in the moment shot of me showing her where she was born.

Thank you to all the men and women who work in the hospitals caring for our children in the NICU.  They are special angels in my book.  This was such a great event thanks to the hospital for hosting us.  We didn't get to see our nurse but wherever she is at, I wish her well.  I always have her in my thoughts and will never forget what she did for me.  Thanks Nurse Liz!

Making Healthy Eating Delicious Cooking Demonstration

Last Thursday I was invited to attend Making Healthy Eating Delicious Cooking Demonstration presented by Memorial Hermann Hospital and The Lymphoma Research Foundation.  The cooking demonstration focused on cancer-fighting foods and a tasting afterwards.

We learned how to make 3 different dishes.  The Tuna salad:

salad-
2 - (6 oz) cans white tuna, packed in water, drained
1 - (11 oz) can mandarin oranges, drained
1/4 - pound fresh mushrooms, sliced
1 - (14 oz) can artichoke hearts, drained and cut in half
1 - (8 oz) can sliced water chestnuts, drained
Combine all ingredients together.  Toss with dressing.  Serve.

dressing-
1/4 - cup fat free or light mayo (Vegenaise is a sub)
1/4 - cup nonfat plain yogurt (Greek would be best)
1 - tbsp lemon juice
1 - tsp sugar
1 - bunch green onions (scallions), chopped
      pepper to taste
Combine all ingredients together.  Add to salad.

Makes 8 servings.  Serving size half a cup.  calories 108, protein 12 gm, fat 2 gm, saturated fat 0 gm, carbohydrate 11 gm, fiber 3 gm, sodium 324 mg, cholesterol 19 mg, diabetic exchanges 1.5 very lean meat,2 vegetable

Black Bean & Corn Salad:

1 - (15 oz) can black beans, drained and rinsed
1 - (11 oz) can golden sweetcorn, drained
1 - tomato chopped
1/4 - cup fresh cilantro, chopped
2 - tbsp red onion, chopped
3 - tbsp lemon juice
2 - tbsp olive oil (coconut oil cub)
     salt and pepper to taste
Combine all ingredients together in a bowl.  Refrigerate until ready to serve.




Makes 6 servings.  Serving size half a cup.  calories 142.  protein 5 gm, fat 6 gm, saturated fat 1 gm, carbohydrate 19 gm, fiber 5 gm, sodium 294 mg, cholesterol 0 mg, diabetic exchanges .5 very lean meat, 1.5 starch, 1 fat

Banana Pudding Triffle:

2/3 - cup sugar
3/4 - cup all purpose flour
3 1/2 - cups skim milk (almond milk sub)
2 - large egg yolks, slightly beaten
1 - tbsp vanilla extract
1 - (11 oz) box reduced fat vanilla wafers, divided
6 - bananas divided
1 - (1.4 oz) English toffee candy bars, crushed, divided
1 - (8 oz) container fat-free frozen whipped topping, thawed

Direction:  In a large saucepan, combine the sugar and flour/  Gradually stir in the milk and bring to a boil over a medium-high heat, stirring constantly.  Place the egg yolks in a small bowl and gradually pour some of the hot custard into the egg yolks, missing well with a fork.  Pour the hot custard mixture back into the saucepan with the remaining custard, cooking over a low heat and add vanilla.  Transfer the custard to a bowl and allow to cool (can refrigerate to speed up the cooling).

In a triffle bowl or large glass bowl, place one-third of the vanilla wafers.  Slice 2 of the bananas and place on top of the wafers.  Spread one-half of the custard on top and sprinkle with one-half of the crushed candy bars.  Repeat layers.  Top with whipped topping.  Refrigerate at least 1 hour before serving.

Makes 16 servings.  Serving size half a cup.  calories 108, protein 12 gm, fat 2 gm, saturated fat 0 gm, carbohydrate 11 gm, fiber 3 gm, sodium 324 mg, cholesterol 19 mg, diabetic exchanges 1.5 very lean meat, 2 vegetable.

Thanks to Memorial Hermann Executive Chef, Darian Hewitt, and registered dietitian, Erika Jenschke for teaching us how to make these dishes, answering all our questions, and giving really good information on food and nutrition.  These recipes are from the book, "Eating Well Through Cancer".  My husband and I learned a lot and the recipes were not hard to make.  Tasty too!  And I was able to eat all of these even with braces on which was a plus for me!