Yes, I'll start clomid after af arrives on days 5-9. Then day 21 blood draw to confirm ovulation, and if it hasn't happened they will up the dose from 50 mg to 100 mg. If nothing after 3 months then we will do trigger shots but fingers crossed it doesn't come to that.
As for the recipies, here are some suggestions to start with. I'll post some more later
Breakfast is kind of generic so I typically don't do much for that beyond having a yogurt with as much fruit as possible. Fruit can get pretty expensive so I will often get it canned and mix in as much as possible. I also take dry cereal with me, typically a (measured) cup of quaker squares or something of the like. I put it in sandwich bags and snack on it throughout the day. On weekends and times when I can actually cook breakfast I'll make four eggs (DH and I split this) and scramble them with tons of veggies, broccoli, red pepper, mushrooms and tomatoes work well, as does spinach. Sometimes I put a cup of cheese, either chedder or mozzarella depending on what type of veggies I used. Add some whole wheat toast and viola! You can either steam the veggies seperate or mix them in with the eggs, but you'll want to drain the water from the veggies if you care about presentation otherwise it will turn your eggs gray...
I also do yogurt smoothies with two cups of yogurt, lots of strawberries and bananas.
Lunch is where I can really get cookin! (bwa bwa)...
One of my favorities is grilled chicken salads, which you can also make vegetarian if you perfer. I chop and marinade my chicken to suit the type of salad, so if you are feeling Asian, something like teriyaki, you can do BBQ sauce or if you want something more neutral I recommend covering the chicken with olive oil and putting my super favorite spice combination on it, "herbs de provence". I use those herbs in everything, including soups to make them really flavorful. You can get them online at Penzeys.com. Or locally at whatever spice retailor you have in the area.
For an Asian salad I use sugar snap peas, bean sprouts, mushrooms and peppers and edamame and carrots or some combination of those. You can marinate the mushrooms and peppers as well if you perfer them that way. I put a little bit of thai chili sauce on there and mix it around.
For BBQ, canned corn works well, along with onions (red or sweet vidalia), red pepper and carrots.
For Herbs de Provence I recommend slicing up an apple and pairing that with gorgonzola crumbles and almonds or walnuts.
I also do a lot of whole wheat, turkey wraps with lacy swiss cheese and a smidge of cranberry sauce. I also recommend making grilled/pressed sandwiches on Naan bread with sliced mozzarella and tomatos. I also recommend getting pita bread, lining it with hummus and filling it with shredded lettuce and whatever veggies and meat you might want.
Dinner:
One of my favorites is steaming1-1.5 lb chicken with the herbs de provence. Coat like the salad and stick them in the oven with a tablespoon of butter, cook at 375 for 50 minutes. Steam broccoli with chopped garlic and mix that in with coucous or rice pilaf.
My husband also loves this "tortilla pizza" I make. If I have time I throw everything in the crock pot and it comes out awesome. 1-1.5 lb chicken again, a can of black beans, two cans of corn & peppers (if you go in the mexican section of the supermarket they are usually paired together in one can), and a can of chiles. I cook the chicken and veggies together and line 2 large tortillas with enchilada sauce. When the chicken and veggies are done either in the crock after 4 hours on high or 8 hours on low after work, or a few minutes in the pan spread it over the torillas. Then add a cup of chedder jack cheese and bake in the oven at 400 for 15 minutes. Super tasty.
We do a lot of stir frys in the wok, and go to the asian store to get pad thai noodles. You can get them online a lot cheaper than at your standard grocery store.
Mix 1-1.5 lb meat with mushrooms, onions, broccoli and pepper (a combo of red and green/yellow). Soak a couple of bundles of pad thai noodles in water until they get soft while the meat and veggies are cooking.Add hoisin sauce and rice vinegar if you have it, but the later isn't necessary. Once the meat and veggies are done, add the noodles in and mix them around with everything. You don't want to drain the meat and veggies on this because they make a delicious pan sauce you can pour over everything at the end if you want.
My last suggestion for now is portobello mushroom burgers. I marinade them in teriyaki sauce all day and then grill them, add some canned pineapple atop and throw it on a whole wheat bun. The mushrooms are filled with the teriyaki flavor and are really awesome! You can slice up some sweet potatoes and put salt and pepper on them & bake for 40 min @ 375 or quarter small, red potatoes and cover them with sea salt or herbs de prodence & bake the same. OR you can cook up some rice pilaf and steam a pack of peas & carrots and throw them in.
All of these recipies are budget friendly and shouldn't cost more than ~$20, and make food for two. I'll post some more later, I'm totally slacking at work...
labgal. I can imagine that you are looking forward to taking clomid! I'm sorry that you've had some bad news recently, but it'll be good getting rid of a few question marks and having shorter cycles.
