I like to cook at the Ronald McDonald House. It’s a good way to get some activity into my day and meet/talk to new people. However, since I experience heart pounding cooking is difficult.
After transplant, I have a sensation of heart pounding. It’s when I can do as little as walking across a room and my heart starts pounding. I can feel it in my chest and I feel thumping in my ears. It’s not as bad as when I was in the hospital, but it still inhibits the amount of activity I do. That’s why I want to push my activity levels every day. If I do more activity, I raise my endurance levels. That’s why I walk on the treadmill everyday and cook often.
I’m planning to cook mushroom cups with Angela. I got the recipe online. Angela is my friend I made at the Ronald McDonald House. She’s at Stanford for treatment of her liver. She can only eat 20 grams of protein per day. 20 grams of protein is nothing. An egg has 6 grams of protein, so she can only eat under 4 eggs each day.
My mom took me to Safeway for ingredients of the mushroom cups. Mushroom cups are cooked mushrooms in a cream cheese mixture stuffed into filo cups. I bought mushrooms, heavy whipping cream, and filo cups. When I came back, I cooked the filling with Angela. We diced the mushrooms and cooked it with the whipping cream. After the mixture was thickened, we saran wrapped it and stored it in my room’s refrigerator overnight.
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