Hello & welcome 🙂
my name is Sabine, I’m born in Germany but living in the Flemish part of Belgium, I’m 46 years, married with a real Belgian, I have one son and a cute dog Charlie which is my best companion on my 10.000 steps a day.
But why walk on clouds? After several years walking literally in the dark and without any knowledge of lymphedemas, I was finally diagnosed with a primary lymphedema in both legs in August 2016.
Before that day I had already two erysipelas. After the second I was quiet angry on my doctor who treated me at that time. He prescribed me medication for a better venous circulation and compression stockings class II and send me to the physiotherapist for messages (De Vodder). This didn’t help much and I went back to him and asked him if this is all what he can do for me? After some discussion he advised me to contact Prof. Sarah Thomis and her team in the UZ in Leuven.
Finally I had the feeling that I’m on the right track. It is still a way to go but I would like to share my experience with you and exchange your tips & tricks.
A couple of months someone told me “girl, you will never walk like on clouds again“.
Well, I’m trying my best and I will reach this. 🙂
Have a nice day. Lots of kisses,
Disclaimer I’m not a doctor nor medical. I’m a lymphedema patient by myself and I’m reporting my personal experience.
Originally I made this combination once for breakfast but it turned out to be a nice afternoon treat as well. It has no fat or added sugar. You can prepare it easily in the evening for the next morning.
ingredients for two servings
- one ripe avocado
- 20gr oats
- 50 gr frozen strawberries or blueberries
- 10gr raw cacao
- 50ml coconut milk
Mix all ingredients in a mixer and put it for one night in the fridge
As decoration put some blueberries, pistachios and cacaonips on it or what you prefer.
This is the reaction which you get from a lot of people. Then you explain the concept (healthy lifestyle with clean food and more exercises in your life) than everyone can follow you but never bring Outlander into it as especially men wouldn’t believe that you do this only for this red-hair Scotsman 🙂
No, since I started with MPC = MyPeakChallenge, it changed a lot in my life.
I met a lot of wonderful people, till now we had already two Belgian Peaker gatherings, we follow each other on Facebook and exchange our experiences and support each other.
But the best of all is that you challenge yourself and also support a good course.
All in all it is a fantastic program. I wish that there would be more people taking this initiative.
If you want to discover more, just have a look under https://www.mpc2017.com/
This salad is a typical summer salad, easy to make upfront if you have guests or if you want to take it with you to work in a jar for example.
I keep the dressing always separately so that the salad stays longer fresh.
These are the ingredients for two persons
- 4 large eggs
- 100 grams fine green beans
- 200 grams cherry tomatoes
- 100 grams sliced pitted black olives
- 1 x 225 grams jar or can of tuna or even fresh tuna ( bake it on each side for 1-2 minutes)
- 250 grams torn iceberg lettuces or romain salad
- 250 grams baby potatoes
- 4 teaspoons extra virgin olive oil
- juice of ½ lemon
- pinch table salt
- 40 grams croutons
- 4 – 6 anchovy fillets (optional)
- 1 handful fresh parsley leaves
- Boil the eggs for 7 minutes and cook the beans till they have a certain crunch.
- let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold.
- cook the potatoes in their skin
- Tip the tomatoes into a bowl, add the olives and mix gently.
- Arrange the lettuce on a serving dish and then top with the tomato-olive mixture, saving their flavoursome juices in the bowl.
- Drain the tuna (or bake the fresh tuna) and place chunks of it along with the tomatoes and olives, then strew with the drained beans.
- Using the reserved juices left in the tomato mixture’s bowl, make the dressing: whisk in the olive oil, lemon juice, salt and pour over the salad.
- Peel and quarter the almost but not quite hard-boiled eggs and add to the salad along with the croutons, anchovy fillets (if using) and parsley leaves.