Upcoming IVF #2 and Quinoa Vegetable Salad

I finally walked through the doors of our fertility clinic today, I was last there for my HCG blood draw on August 18th (which ended with a negative result from our first cycle of IVF).  My appointment today was for a follow-up consult with my RE.  She said she doesn’t know exactly why the first round didn’t work, but gave two plausible reasons: 1.  That the embryos were genetically abnormal even though they appeared “perfect” or 2. that my uterine lining/environment wasn’t ideal for implantation.  She said everything went as best as it could have, but that obviously it wasn’t perfect or otherwise, I would be pregnant right now.

I’m currently on cycle day 18 of my first cycle coming off IVF.  While at SRM today, my RE did perform an ultrasound , she said my lining looks thin and that I may not have ovulated yet.  There is a larger simple cyst on my right ovary that could be the dominant follicle for this current cycle.  She would like to go back to the Luteal Lupron protocol for IVF #2 minus the birth control pills (which caused oversuppression last time).  For IVF #1-I did a natural cycle start, with Ganerelix rather than Lupron.  She thinks a small change could help and that it might allow my follicles to grow at a more even rate.  I also had my blood drawn today to measure my progesterone (which will determine if I’ve ovulated this cycle).  I am nervous about oversuppression happening again, but also willing to make changes if it means a successful cycle.  I’m in a state of “whatever” right now, but knowing my Type-A personality, I’m sure that will be changing, as much as I think it would be better if it didn’t.

I’m waiting to hear from my nurse at SRM, but tentatively we are looking at egg retrieval in late September and embryo transfer in early October.  I really really love Fall, so maybe this is a good time-I will try as hard as I can to actually enjoy the turning of the leaves, the crisp morning air, pumpkin spice lattes, and football Sundays-rather than obsessing about every thing I feel or don’t feel.

But, until it’s officially Fall, I’m going to enjoy this Indian Summer we are having here in Seattle.  Here is a recipe for a Summer salad that is perfect if you have any leftover zucchini or summer squash from your garden.

Quinoa Vegetable Salad-this recipe is really rough, can add or subtract based on taste

Ingredients:

  • 1 yellow bell pepper, diced
  • 1 medium zucchini, diced
  • 1 summer squash, diced
  • 1 cup red quinoa
  • 2 cups chicken broth (or veggie broth)
  • 3 green onions, chopped
  • 1 tablespoon olive oil for sauteing

For the Dressing:

  • 1 cup fresh basil
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Kosher salt

1.  Cook quinoa in broth according to package directions (I use a rice cooker, it’s always consistent)

2. Saute pepper, zucchini, and squash in olive oil, add salt and pepper to taste

3. Combine quinoa and sautéed veggies in a large bowl.  Drizzle dressing and toss (I only used about 1/2 to 1/3 of dressing preparation).  Add green onions and lightly toss again, reserve a few for the top for garnish.

Our small but abundant herb garden

Beautiful zucchini and squash

Quinoa Salad

This is a light and refreshing salad and pairs nicely with fish (we have been lucky to have some great wild Alaskan salmon on hand).  This recipe is completely adaptable to your taste in veggies, herbs, etc.  Let’s enjoy the last few weeks of Summer and not be like Costco with their Holiday decorations out just yet!

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