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!