Thursday, April 30, 2015

Monday, April 27, 2015

It's Yummy Monday - Salads-On-The-Go!

Here's a great way to eat healthy and save yourself the time and effort when you need a quick lunch or dinner on the go -- 
Mason Jar Salads!

I found these recipes on Lasso The Moon. Lots of great options and Zina Harrington's blog is awesome! Check it out and be sure to try these salads....spring has sprung and summer is not far behind. You can just pack up a picnic basket and be out the door...easy breezy!

Saturday, April 25, 2015

Learn to Sit in Silence. . . . ♥


Take some time today to sit and just BE.
You are whole, complete &
PERFECT!
Close your eyes, sit in silence taking time to slowly breathe in 
and then out. Release all of your worries and tensions and feel your body's response to this peacefulness. You are LOVED!

Monday, April 20, 2015

It's Yummy Monday - Spaghetti Squash Primavera!

Spaghetti Squash Primavera
 
recipe image
Rated:rating
Submitted By: Joanna Childs Mondragon
Photo By: Nashville Nosher
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6
"Spaghetti squash stands in for pasta and is tossed with zucchini, bell pepper, tomato, and feta cheese for a nice spin on an Italian standard."
INGREDIENTS:
1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 large zucchini, cut into bite-size pieces
1 green bell pepper, chopped
1 tablespoon dried Italian herb seasoning
fresh ground black pepper, to taste
1 1/2 cups chopped tomato
3/4 cup crumbled feta cheese
DIRECTIONS:
1.Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
2.Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.

Sunday, April 19, 2015

Tuesday, April 14, 2015

LOVE this!


In the midst of turmoil and struggling to make it through each day, NEVER forget your inner beauty. Your gifts. Your TRUE self.
You are NOT that battered, poked, prodded, scarred and bruised body! Try to remember what it was like BEFORE your diagnosis and hold onto that person....he or she is still there!
XOXOXOXO

Monday, April 13, 2015

It's Yummy Monday -- Shrimp & Asparagus!

Shrimp and Asparagus
recipe image
Rated:rating
Submitted By: Cathy Christensen
Photo By: Allrecipes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8
"This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles."
INGREDIENTS:
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and
deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS:
1.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4.Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Sunday, April 12, 2015

♥ 100,000 Blog Hits! Thanks sooo much! ♥


Thank you soooo much for following Living La Vida Lymphoma!
When I restarted this blog back in August of 2012, my goal was to continue sharing a daily dose of inspiration and to keep my followers updated on all of the latest information for blood cancers. I am so thankful for the feedback and emails I've received -- 
YOU keep ME going! Thanks again! 
XOXOXO
Jodi

Steep Your Soul: Amy Purdy's Perfect Sunday - Be Inspired!



NEVER give up!!!

Saturday, April 11, 2015

American Society of Hematology

I've discussed the importance of staying on top of the latest hematological information as well as being your own best health advocate many times in the past. The Leukemia & Lymphoma Society provides patient education webinars and teleseminars each year and they share all of the latest treatment options, findings, and important info from the annual A.S.H. Conference. ( American Society of Hematology ) To learn more, check out both websites to see what they have to offer.

Thursday, April 9, 2015

Meet Chartese, NHL Survivor...


Thank you so much, Chartese for sharing your story of survival!

The Leukemia & Lymphoma Society provides so many services to patients, caretakers and survivors....for more information, please go to their website at www.lls.org


Monday, April 6, 2015

It's Yummy Monday! Chinese Salad w/ Crunchy Peanut Ginger Dressing

I found this recipe on Pinterest from a blog called, http://www.carlsbadcravings.com/ --
SOOOOOO yummy!

CHINESE SALAD WITH CRUNCHY PEANUT GINGER DRESSING

 
PREP TIME
TOTAL TIME
 
Author: 
Serves: 6
INGREDIENTS
  • Salad
  • 1/2 small head Napa cabbage, chopped
  • 1/2 small head romaine lettuce, chopped
  • 1 red bell pepper, thinly sliced
  • 2 carrots, shredded
  • 1 heaping cup snow peas, ends cut off and julienned
  • 1/4 cup cilantro, coarsely chopped
  • 1/4 cup green onion, chopped

  • Garnish
  • 1 cup roasted peanuts, chopped
  • 1 package Top Ramen noodles, toasted and broken into pieces*
  • 1/4 cup fresh mint leaves, chopped
  • Limes

  • Optional
  • chopped pineapple
  • chopped mango

  • Crunchy Peanut Ginger Dressing
  • 1/2 cup crunchy peanut butter
  • ¼ cup water
  • ¼ cup canola oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger**
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon sriracha, more or less
INSTRUCTIONS
  1. Whisk together dressing ingredients in a medium bowl. Taste and season with additional salt, pepper and sriracha as desired.
  2. Add salad ingredients to a large bowl and toss to combine.
  3. Transfer to a serving platter/bowl and top with peanuts, Top Roman noodles and mint. Garnish with lime halves.
  4. Drizzle individual servings with dressing.
NOTES
*** To toast my Ramen noodles, I heat about one tablespoon olive oil in a skillet over medium heat and then brown the noodles until golden, stirring occassionally. It can be difficult to get an even color, so don't worry too much about it! 
**Even though fresh ginger is usually preferred, I actually prefer ground ginger in the dressing because you don't notice the texture

Saturday, April 4, 2015

Baby Steps, Beloveds!

 


One lesson I learned on this journey is to take baby steps and to know that the little things are the BIG things.

Thursday, April 2, 2015

LLS Webinar - Update on Slow Growing Lymphomas

LLS program
Join us for a FREE Telephone/Web Education Program
The latest information for patients and caregivers. Healthcare professionals are invited to participate.

DATE
Thursday, April 16, 2015
TIME  1:00 pm to 2:30 pm Eastern Time
12:00 pm to 1:30 pm Central Time
11:00 am to 12:30 pm Mountain Time
10:00 am to 11:30 am Pacific Time

SPEAKER

Owen A. O'Connor, MD, PhD
Professor of Medicine and Experimental Therapeutics
Director, Center for Lymphoid Malignancies
Columbia University Medical Center
NewYork-Presbyterian Hospital
New York, NY

 
PARTICIPATE AND LEARN MORE ABOUT

  • Subtypes of non-Hodgkin lymphoma
  • Current and emerging therapies for slow-growing lymphomas
  • Monitoring slow-growing lymphomas
  • Managing side effects
  • Discussing quality of life issues with your healthcare team
To register by phone, please call (866) 992-9950, ext. 303.
         To register online: LLS Registration 

You Are Stronger Than You Think!