Good appointment with Doc Theo…Healthy chicken salad recipe…

It was comforting to see Doc Theo yesterday afternoon. After a week of relentless itching and the appearance of mysterious bites across my body, I needed both answers and reassurance. He took his time, examining each area carefully, asking thoughtful questions, and considering every possibility. Given his many years of experience treating both residents and visitors in Marloth Park, I had expected he might quickly identify the cause. Instead, he admitted this was unlike anything he had seen.

He explained that the bites did not resemble hives, nor did they match reactions from mosquitoes, chiggers, sand fleas, or ticks. Coming from someone who has treated everything from snake bites to scorpion stings, that was both surprising and unsettling. Still, he was confident the cause was environmental, something specific to this area, and that over time, through simple observation and elimination, we might eventually pinpoint the source.

In the meantime, his focus was on relief and healing. He prescribed a powerful topical cream along with a two-week course of Medrol, explaining that it is similar to Prednisone but can be more effective at a lower dose. As always, I appreciate a doctor who balances caution with action.

I took my first dose yesterday afternoon, after having a bite to eat to avoid gastrointestinal issues. I followed with a reduced dose this morning as prescribed, beginning the gradual taper he outlined. Over the next few weeks, the dosage will continue to decrease until I am fully off the medication. He asked that I return on August 20 so he can evaluate my progress, which gives me comfort knowing this is being closely monitored.

The itching is still present today, although perhaps slightly less intense. He mentioned it may take a few days before the medication begins to have a noticeable effect, so I am trying to remain patient. In the meantime, I am applying the cream three times a day, which offers temporary relief and makes the situation more tolerable.

Despite the uncertainty, I am so glad I went to see him. There is something incredibly reassuring about being heard, examined, and given a clear plan. Peace of mind alone was worth the visit, and I feel confident that I am now on the right path toward healing.

On a brighter note, the hay fever symptoms I had been struggling with just a few weeks ago have completely resolved. The medication he prescribed for that has worked beautifully. No more runny nose, no more itchy eyes, and no more constant sneezing. That alone feels like a small victory.

It is clear that all of these issues are tied to something in the bush. Whenever we leave the area, the symptoms disappear entirely. Even so, there is no place I would rather be. This environment, with all its challenges, remains my favorite in the world.

Tonight, we are keeping things simple for dinner. I am making my Healthy Chicken Salad, which has become a favorite over the years. We will serve it with coleslaw, and Tom will have rice on the side. Over time, I have moved away from using mayonnaise due to concerns about seed oils. While there are healthier versions available in the United States and elsewhere, they are not easy to find here, and truthfully, we never cared for the taste of these so-called healthier versions.

Instead, I have come to rely on sour cream as a creamy base for many of the salads we enjoy. It works beautifully, offering both flavor and texture without the ingredients I prefer to avoid. Like so many aspects of this lifestyle, it is simply a matter of adapting and finding what works best for us.  Most often, I use full-fat sour cream, but you can adapt this recipe to use a lower-fat version. The taste difference is negligible.

Here’s my recipe:

Jess’ Healthy Chicken Salad (No Mayonnaise)

Ingredients

• 1.5 kg (3.3 pounds) cooked chicken breast, diced
• 12 hard-boiled eggs, chopped into bite-sized pieces
• 6 stalks celery, diced
• 1 onion, finely diced
• 3/4 cup sour cream
• 1 teaspoon sea salt or Himalayan salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Sweetener to taste, optional (we prefer a slightly sweet flavor)

Instructions

1. In a large mixing bowl, combine the diced chicken, chopped eggs, celery, and onion.
2. Add the sour cream, salt, pepper, garlic powder, and onion powder.
3. If desired, add a small amount of sweetener to achieve your preferred level of sweetness.
4. Gently toss all ingredients until thoroughly combined and evenly coated.
5. Transfer to a covered container and refrigerate for at least three hours before serving to allow the flavors to blend.

Storage

• Keeps well for up to four days when properly chilled.
• Refrigerate promptly after serving.

This simple, creamy chicken salad offers a flavorful alternative without mayonnaise, using sour cream for a rich and satisfying texture.

Entire Recipe (Approximate Totals)

• Calories: ~4,450 kcal
• Protein: ~430 g
• Fat: ~250 g
• Carbohydrates: ~55 g
• Fiber: ~10 g
• Net Carbs: ~45 g

Per Serving (Based on 8 servings)

• Calories: ~555 kcal
• Protein: ~54 g
• Fat: ~31 g
• Carbohydrates: ~7 g
• Fiber: ~1–2 g
• Net Carbs: ~5–6 g

Per Serving (Based on 10 servings)

• Calories: ~445 kcal
• Protein: ~43 g
• Fat: ~25 g
• Carbohydrates: ~5–6 g
• Net Carbs: ~4–5 g

Be well.

Photo from ten years ago today, July 29, 2016: