Eating with Hyperemesis - Cream of Wheat, String Beans, and Chicken Breast

I found another protein source!!! Hurray!!!

Today's lunch is one I was mostly able to prepare on my own, but my dear husband prepared the chicken.

First up: the chicken.  I used the fantastic Torihamu recipe from the amazing JustBento.com, with a few minor modifications.  Basically, I asked my wonderfully obliging hubby to cut out the spices and sweetener and use only salt, paring the recipe down to its barest basics.
I also used the baking method on parchment as I agree with Maki that it produces a finer grain much more reminiscent of store bought lunchmeat than the sawdust like texture I usually associate with chicken breast. I'm definitely a dark meat girl, texture-wise but it's just too rich for the moment.
Finally, I used a cooking thermometer to check the final temperature because, c'mon, it's chicken I'm going to be eating, including the cold leftovers, and I'm pregnant. I'll take some risks (mmm, slightly runny egg yolk) but I did like the reassurance of seeing the number. This is the only fat-free way I've found so far (like, ever) to make boneless, skinless chicken breast palatable.  The final result is pretty salty, very much like lunchmeat, so thin slices taste great.  It also pairs well with a bland side dish like steamed rice or cream of wheat.  Ooh! Or congee! Oh, I'm going to have to try that...
Flavour! Protein! I had half a breast as a serving.  Really, go check out the link and the site. They rock.

Next, I made a single serving of cream of wheat, indulgently adding a few cranks of salt and 50/50 skim milk/water in an effort to boost the calcium and calories bit.  Next time I might try making it with all milk. Things are just getting crazy in the kitchen! Lol.  There is concern that using the milk will hinder the absorption of the iron in the cereal, but I have a plan for a dessert that will enhance the iron, so I'm hoping it balances out in the end.  Sometimes, you just want something smooth and creamy, y'know?
Cream of wheat can be made in the microwave, but every time I've tried it's overflowed and made a mess of the microwave, so I just prefer to make it on the stove top as long as I have the energy to stay there.  Keeping a chair in front of the stove to sit or kneel on while whisking up the cream of wheat helps. Our microwave doubles as our fume hood, sitting above eye level for little 5'2" me so in the end, it takes about as much strength to stand, reach up to take the cereal out of the microwave, stir, and replace it every 30 seconds as it does to prep on the stove.  Quieter on the stove, too. No grating beeps.

Finally, I took maybe half a cup of green beans from the freezer, popped them into a microwave safe coffee mug, topped with water, and microwaved for a couple of minutes until the beans were warmed through. Drain. Season. Eat.

Balanced dinner: done!

Eating with Hyperemesis - Mashed Potatoes, Peas, and Steamed Egg Custard

Today's Lunch

Instant mashed potatoes with peas and cheese

Cucumber slices

Plain, Korean-style egg custard

This lunch produced a light, low fat, yet generously portioned meal.  The cheese added a comfort element to the potatoes in the absence of butter.  The egg custard was light, soft, silky, and a bit salty, sitting somewhat less heavily in the stomach than a hard boiled egg would.  

You'll notice I use salt rather generously.  It is one seasoning I've found that doesn't make me ill, and last I checked, my blood pressure was 90/60.  I kind of need a bit of salt right now.  Adjust your seasonings according to your own health, of course.

What you'll need (serves 1)

• 1 part plain, instant potato flakes - 1/4 c to 1/3 c
• 2 parts water/skim milk, totalling - 1/2 c to 2/3 c
• Frozen peas (~ 1/2 c)
• Kraft Cheese slice (a half to a whole slice)
• 1 large egg
• Water 1/4 c (approximately equal volume to the egg)
• Cucumber slices
• Salt
• Celery salt (optional)
• Extra hot water (tap hot is fine)
• A small pot with lid
• A single serving size pyrex or ceramic ramekin (something that won't shatter in the simmering water)
• A bowl, a cup, a plate, a spoon, a fork or chopsticks

1. Crack the egg into a bowl and whisk it up with fork or chopsticks.  Add in the 1/4 cup water and a dash of salt (approx. 1/8 tsp.) Whisk to smooth and slightly foamy.  You can use soy or fish sauce in place of salt if you can manage it.
2. Pour egg mixture into ramekin. No need to grease the ramekin. (Yay! No extra fat to cause heartburn!)
3. Place ramekin into small, empty pot.  Carefully fill the pot half way up around the ramekin with tap-hot water. 
4. Cover the pot and turn up heat to medium-low.  Once simmering, drop heat to low, maintaining a low simmer for 7 to 12 minutes.  (This was my first time and just for myself so I poked it with a spoon now and then until it seemed fully set.  I'll provide a couple links at the end where they teach this technique much more elegantly.)
5. Meanwhile, while egg is steaming, place frozen peas in a small cup and cover with hot water. Stir. Leave to thaw.  If water gets cool, strain off (I used my hand as the sieve) and top up with fresh, hot water. 
6. Measure out your potato flakes and water/milk.  Have them ready.
7. Once custard is fully set, remove pan from heat. Carefully remove ramekin and empty out the pot.  Place ramekin on lunch plate.
8. Pour milk/water mix into the now empty pot.  Strain off the (now mostly thawed) peas and add to the pot as well.
9. Return pot to burner.  Bring just barely to a boil.
10. Turn off burner. Remove pot from heat. Add Kraft slice (or cheese of choice) and potato flakes. Stir until potatoes are reconstituted.  Season with salt and celery salt to taste.  Dish up potato/pea mix to plate.
11. Slice some cucumber slices. Place on plate.
12. Done!  Eat as much as you can.  Season with extra salt as needed.

Links

The Kitchn - Korean Style Steamed Eggs

The Food Canon - Smooth, Silky, and Creamy Steamed Egg

Eating with Hyperemesis - Go-To Goodies

Being pregnant with HG, in addition to meds, I need to always have a little nibble within arm's reach, just in case.

Here's what I am and am not eating these days.  If it helps just one person find something to eat, I'll be satisfied.

GOOD STUFF

• Saltine/Soda crackers, with salt
• Steamed rice, with salt
• Plain, instant mashed potato flakes prepared with water and/or skim milk. No butter/margarine!  Season to taste.  They're not as nutritious as 'real' potatoes, but they stay down better.
• Cream of Wheat made with water and a bit of salt. It's a good source of iron and seriously, surprisingly awesome when just resuming solids!
• Cream of Wheat 'pudding' - Mash up a quarter to a third of a banana. Mix in with cooking liquid or just stir into prepared Cream of Wheat.  Eat warm or chilled.
• Cooked and cooled frozen peas (salt optional)
• String beans, boiled or steamed
• Apple slices with cinnamon - NOT cinnamon sugar
• Frozen grapes - Regular grapes are okay too, but I have to be careful not to eat too fast. Frozen is soothing and helps me to eat more slowly, reducing the odds of sugar overload.
• Watermelon
• Most lower acid fruits are okay. Oranges and grapefruits, not so much.
• 0% Plain Greek yogurt mixed with unsweetened applesauce. Dash of cinnamon, optional.
• Kraft singles.  I don't know why these are okay, but they are and I'll take what I can get!

RISKY STUFF

• Nuts and seeds. They're too high in fat.
• Cheese. Ditto.
• Most any other crackers since they contain sugar.
• A whole banana. It sits too heavy and sweet.
• Citrus fruits
• Pineapple. Very acidic and high in sucrose. I can manage maybe a bite or two amid other fruits.
• Cookies - sugar
• Granola bars - sugar
• Anything with tomato sauce.
• Anything with mayo.
• Anything with ketchup/prepared mustard/relish, etc.
• Anything full fat.
• Anything garlic.
• Anything onion.

WHEN GOOD GOES BAD

Honestly, it's nearly impossible to tell when something will switch from safe to heartburn and nausea inducing, so if I find myself hit with a little bit of heartburn, here's my trick:

• Go get a bottle of Bragg's Apple Cider. (I don't usually care about brands, but this one smells and tastes totally different to me.)
• Shake the bottle really well.
• Open the bottle and waft it towards your nose.  If the smell makes you recoil, step away and try again later. BUT! If it smells good, like a very tart apple cider, put a tiny bit in a shot glass. Add a splash of cool water to help smooth it out.
• Take a test sip.
• If you didn't just run to make an offering to the porcelain throne, shoot 'er back!

It's counter-intuitive and I could break out more technical terminology, but the basic idea is this: sometimes, with all those lovely hormones running through you, relaxing everything, your stomach's valve doesn't always "close up" completely, so some stomach acid sloshes out and up, giving that tell-tale burn.  A hit of sharp acid - like vinegar - jolts the valve, triggering it to shut tight, ending the flow of acid, and soothing the burn. Voila! Relief! For a while anyway.

(Standard disclaimers apply. I'm not a doctor or medical professional. This has been my experience. I only provide anecdotal evidence. Your mileage may vary.)

Sure, it isn't the best diet, but it's a darn sight better than saltines and ginger tea exclusively!  I'm still trying to incorporate more protein sources.  Eggs are a coin toss item - sometimes they're fine, sometimes not.  I suspect tofu will be okay.

Also, aside from the fruit, you'll notice a lot of the items can, ahem, clog the works.  Staying hydrated while getting the necessary calories is crucial, but also a challenge. This is where 100% fruit juice can be your friend.  I like 1 part apple juice (bonus points for low-acid) to 2 parts water. 

Trying to manage a good amount of fruit without getting too much sugar and leaving food-free gaps to consume liquid are both very important!  It's a tricky balance to strike - one I'm still trying to find.

What about you?  Pregnancy, chemotherapy, anyone who has had to deal with chronic nausea and/or vomiting to some degree for whatever reason! What nibbles got you through the worst of things?  What foods do you miss the most?