Getting a little down.

22 01 2013

I have spent too much time on the Yahoo forum for reproductive immunology.  Some bad energy there right now from ladies who are dissatisfied with Dr Braverman, and even the hardcore supporters of his and of other doctors are making me sad (not their fault!) just because they’ve been trying SO LONG and yet to have a baby.  (Yes, there are lots of women with success stories and I need to stay positive, right?)  It just sometimes hits me that we only have 4 blasts on ice and will never make more (age, finances, and hubby resistance) so if I don’t make one of them work, I’m not going to be a mom.  It’s a daunting thing, to maintain hope while knowing some ladies have done >10 IVFs and still no baby!


Sorry for being depressing today.

To make up for it… a brief report on that salmon recipe I posted recently.. I panfried the salmon after making the sauce.  Also, I didn’t have shallots, so I used an excessive amount of garlic.  I liked the sauce, it had a very subtle sweetness, not too tart (the red grapefruit I used was quite sweet on its own) and the cayenne gave a very delayed hit of heat that you didn’t notice till bite two or three.  I thought the sauce was fantastic over quinoa which I cooked with sauteed onions in chicken broth, and I even put the sauce over some sauteed green cabbage.  So all in all, a success.  Though I am still eating cabbage– it was on sale so I bought two heads, and boy, does that last a long time when your DH isn’t super keen on cabbage.  It’s high in vitamin C so I know it’s good for me, lots of fiber too… but not terribly satisfying for snacking.

Chicken Bean Tostadas : from
— gluten free, serves 4

8 6-inch corn tortillas
1 Tbs. olive oil; more for the tortillas  (Or, use premade tostada shells and skip steps 1-2 below)
Kosher salt
Fat free refried beans– regular or black beans
Sour cream (optional)
1/2 medium yellow onion, chopped (1 cup)
1 tsp. cumin seeds
1/2 Tbs. minced canned chipotle chile (about half a medium chile)
1/4 cup lower-salt chicken broth
4 cups shredded leftover white meat chicken (about 2 breasts from rotisserie chicken)
Broccoli slaw (shredded broccoli stems, found bagged in vegetable section of grocery store)
Fresh pico de gallo or mango salsa
Crumbled queso cotija or feta cheese
Chicken Tostadas with Black Beans and Cilantro-Lime Cream recipe

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Lightly brush both sides of the tortillas with oil and arrange them in a single layer on two large heavy-duty baking sheets. Lightly season the tortillas with salt and bake, swapping and rotating the pans halfway through, until golden-brown and crisp, about 15 minutes.
  3. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and cumin seeds and cook, stirring, until the onion is tender and golden-brown, about 8 minutes. Add the beans and chile and stir until heated through. Stir in chicken broth and bring to a simmer. Season to taste with salt.
  4. Microwave the chicken 1-2 min or until heated through.
  5. Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas. Top with the chicken, and then brocco-slaw and salsa/pico. Spoon some sour cream over the tostadas if you’re not dairy free, sprinkle each with cheese again if not dairy free, and serve.





3 responses

22 01 2013

I admire your determination with your journey so far. I’m only 2 IVFs and 1 FET in and already feel like I’m hitting a wall in TTC, it can be so exhausting. I hope one of your 4 blasts is the baby for you. Thanks for sharing your recipes, the tostadas sound yummy!

22 01 2013

Sorry you are down… (((hugs))) Probably best to take a little break from the forum. You have FOUR beautiful, perfect blasts! I’m confident you are in good hands.

22 01 2013

I hear you lady–it really takes a toll. Feel what you feel, but try to remind yourself of the facts: 4 blasts is great!! There is no reason that one (or more) of those bad boys won’t be a take home baby. Staying hopeful for you today. xo

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