Today February 4, is the World Cancer Day, a global observance that helps raise people’s awareness of cancer and how to prevent, detect or treat it.
I cannot complain, I have the best care a patient could ever ask for. Yesterday, I had my third chemo and so far so good. The medicines I get are strong. There is one in particular that felt like it was burning my veins. Luckily enough, Lynne increased the amount of saline solution in the IV and I felt better afterwards. Today I only have a small headache but nothing else!. I appreciate your prayers and good vibes that give me strength and reinforce a positive attitude.
Lynne, Jeni -my amazing new friends and nurses – and I share the passion about cooking. Right after coming back from the hospital I couldn’t wait and I made for dinner an easy-to-make and tasty recipe Jeni shared with me. Thank you Jeni!
Couscous Chicken Salad
20 min | 4 servings
1 lg chicken breast (or two small)
1 cucumber (remove seeds and dice)
1 pint of grape tomatoes (halved)
1 small can sliced black olives
Diced green onion tops (to taste)
1 box unflavored couscous (substitute with Orzo or pasta)
1 to 1 1/2 cups greek yogurt (to taste)
Couple tablespoons olive oil
Juice & zest of 1 lemon (lima o limon)
Salt & pepper
Grill and/or bake the chicken breasts (season to taste). Dice chicken. Mix the dressing the bottom of a large bowl and add the vegetables and diced chicken. Prepare couscous (pasta or orzo) according to package directions.
Mixed prepared couscous with dressing, veggies, and chicken. Stir in feta and serve either warm or refrigerate and serve chilled.
Cooking tip: After boiled, run the couscous through cold water to separate the grains better. I like Chobani greek plain yogurt which is a good option for this recipe.