Photo: Sunset at Sanibel, Florida

Today is the 9th day since I swallowed the magic little pill and it’s looking like my “thyroid dump” is at its tail end. Last night was the first decent night’s sleep since transitioning to hyper. Only weird symptom today had been nearly falling down when I got out of bed this morning. I had no control over my muscles and waddled over to the bathroom like an infant learning to walk. Not sure if I was fully awake, or just too tired from all the deprived sleep I’ve had these last few days. I had a productive work day, so things are heading in a positive direction.

As part of my 2016 resolution and my commitment to being the best version of me, I resolved to reduce my gluten intake, so we all know that gluten and autoimmune diseases are no bueno. I don’t think I can completely cut it out of my diet, but I do plan on making significant changes to my food choices that limit my intake. I’m trying to stick to a strict regime during the week, and perhaps indulge just a bit on weekends. I figure cutting down on gluten will lessen the risk of TED.

I cooked this up today and thought I’d share this recipe. I love the opportunity to share my love for Cuban food, especially black beans! (Remind me to tell you all about my grandmother and how she used to send me to school with a bowl of black beans and rice as a packed lunch.) It turns out that black beans are Graves friendly food, as they have a good serving of Selenium (good for TED) and B-Complex Vitamins. You can read more about their nutritional value here. #GoBlackBeans

Gluten Free Cuban Style Black Beans

Ingredients

One can of gluten-free black beans (while beans are typically gluten-free, they may be processed in the same equipment as wheat, so watch out for traces of gluten. Your call if you want to take a chance on non gluten-free beans. I took a chance with Trader Joe’s Organic Black Beans which are not designated as gluten-free. This is not recommend for people who are highly sensitive to gluten.)

Half an onion (chopped)

Half a green pepper (chopped)

One garlic clove (chopped)

A dash of olive oil

A good sprinkle of oregano

A good sprinkle of cumin

One bay leaf

A dash of complete seasoning

Directions

Sautee green pepper, onion and garlic in olive oil in a small pot (FYI – this pretty much the basics for any Cuban recipe) Add beans and all seasoning, along with an extra splash of olive oil Bring to a boil Simmer for 15-20 minutes so that all the flavors combine

I had a good serving of this along with some Gluten Free Breaded Chicken Nuggets from Trader Joe’s that I threw into the oven. Quick and easy!

Buen provecho!

I am not a doctor and the content on this blog is not medical advice. This is simply my experience with Graves Disease, and all thoughts expressed on this blog are my opinions. Please consult a doctor if you think you have Graves Disease or prior to taking any action that may affect your outcome with Graves Disease. You should never delay seeking medical advice, disregard medical advice, or discontinue medical treatment because of information on this website.