Monthly Archives

May 2015


Overview POTs Syndrome

Hey Guys!

I found a few informative videos on POTs and thought I would share for an easy understanding. To read more about my specific journey and how I developed POTs read My 11 Month Journey 

I am so thankful that my syndrome is fully under control and I am no longer on medication. (5 Months from any major episodes or hospital visits!)

My blood pressure it back to normal (Low-normal but normal) and I am working my ass off to get back in shape, all well feeling extremely bloated from the amount of salt I have to eat! (I am finally starting to actually like salt, and let me tell you, that has been a challenge in itself!). I am still extremely fatigued some days but seem to be able to push through and make the most out of everyday! 

Here is a longer video but I great explanation on what POTs is, hope you have 45 mins to watch! 

Here is a short and sweet overview of POTs

Dummy POTs Video, Pretty Hilarious, and the best video yet! (I am back to a normal weight and actually trying to get back in shape, go figure). LOL But this is a pretty good example of what its like to talk with most about POTs. 


Pork Roast with Rosemary, Garlic and Dijon Glaze.

Pork Roast with a creamy Rosemary, Garlic and Dijon glaze

Pork Roast with a creamy Rosemary, Garlic and Dijon glaze

2 1/2 pound boneless pork shoulder (organic, I went with a small pork shoulder)

2 tablespoons finely chopped fresh rosemary

4 cloves garlic

4 teaspoons kosher salt

1/4 cup extra virgin olive oil

1 1/2 tablespoons Dijon mustard

1 tablespoon freshly ground black pepper

Cut away skin from the pork shoulder, leaving a 1/8-inch layer of fat.

Chop rosemary. Using a mortar and pestle or flat side of a knife, mash together garlic and salt to form a paste.

In a bowl combine garlic paste, olive oil, rosemary, mustard, and black pepper. Rub mixture all over pork and transfer to roasting pan.

Preheat oven to 350 and let pork come to room temperature.

Place pork in pan and roast on each side for 3 min or until golden brown. Transfer to oven and cook until meat is tender (reaches 180 on a meat thermometer), 1 hour or so. Let rest 10 minutes before slicing and serving.

*Serve Pork with a little side of applesauce. 

Herbed Basmati Rice

2 tablespoons minced fresh parsley

1 tablespoon minced fresh dill

1 tablespoon minced fresh scallions

1 cup uncooked long-grain basmati rice

1 3/4 cups water

sea salt and black pepper, to taste

1 tablespoon olive oil

Chop parsley, dill, and scallions.


Combine in saucepan: rice, 1 3/4 cups water, salt, and olive oil. Bring to boil over high heat. Reduce heat to low, stir once, and simmer, covered tightly, for 15 minutes.

Turn off heat and allow rice to sit covered for 5 minutes. Add parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Sugar Snap Peas

1 1/2 cups fresh sugar snap peas, end removed

1 tablespoon extra virgin olive oil

sea salt and black pepper, to taste

Remove and discard the stem end and string from each sugar snap pod.

Heat oil, add snap peas, salt and pepper.

Sauté, stirring, for 2-3 minutes.



Tex-Mex Turkey Burgers


I decided to sign up for Gathered Table today to get some new amazing recipes. wow, I am so pleasantly surprised by how easy and awesome this site is! This is my first week trying their recipes! I will rate them and let you know how worth the membership is! First month is free so we will see what happens. 

 Tex-Mex Turkey Burgers 

4 out of 5 starts! (and Husband approved)

1 cup fresh cilantro, finely chopped

2 (4 oz.) cans diced green chiles, drained

1 pound ground turkey

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon sea salt

3 teaspoon olive oil 

 Chop cilantro and onion. Mix everything together in a medium sized bowl. Form into burgers. Heat oil in a skillet over medium high heat. Place burgers in skillet and cook to desired doneness, about 7 minutes per side.

**I made these burgers with sweet potato fries and garlicky spinach. 

 Recipe from my new favorite website:


Korean Turkey/Beef Bowl

Korean Beef Bowl

Cheater korean Turkey/beef bowl – tastes just like Korean BBQ and is on your dinner table in just 15 minutes!

I don’t eat much Beef, So I made this recipe with organic ground Turkey! it was delicious! 

1/3 cup brown sugar, packed 

1/4 cup soy sauce (GF Tamari)

1 tablespoon sesame oil 

1/2 teaspoon crushed red-pepper flakes, or more to taste 

1/4 teaspoon ground ginger 

1 tablespoon vegetable oil 

3 cloves garlic, minced 

1 pound ground beef (Or Turkey)

2 green onions, thinly sliced 

Cooked rice, for serving

In a small bowl, whisk together brown sugar, soy sauce (GF Tamari), sesame oil, red pepper flakes and ginger. 

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. 

Serve immediately with rice. I also make with steamed Veggies! Yummy! 

Recipe and Picture by Damn Delicious. 


10 weeks of training down!


This is my 10th week working with my trainer! If you’ve read a little about my recovery you know that my training has been a major factor in beating POTs syndrome.

I am currently at 2 days a week for 10 weeks with my amazing trainer and new friend Marisol (you can read about her here) kicking my ass into high gear. Her motto in most of our training sessions is “I can, I will” and “come on! push, you can do anything for 15 seconds”, crazy when you hear it but then realize she’s totally right! Even if I can only do something for 15 seconds, its 15 seconds longer then doing nothing!

Here are a few of my current workouts. I usually have an hour training session.

Sprint Runs .25 of a mile. (My current pace 2 mins)

Planks (Hold until failure) I am currently at 2 mins.

Front lunge with 6 pound ball.(as many as possible in 1 minute). (repeat 2 more times).

Dumbell lifts. (as many as possible in 1 minute). (repeat 2 more times).

Sit ups with ball. (as many as possible in 1 minute). (repeat 2 more times).


Birthday Vegan Cupcakes! Yay!


Just had my first birthday being gluten and dairy free! I was so worried about what the heck I would have instead of the typical birthday cake! Lucky for me, my family has been super supportive of my recent lifestyle change and found a vegan and gluten free bakery that would make vegan cupcakes! I mean, how amazing is that! and really, how tasty can they possibly be anyways….

Surprisingly, they were absolutely delicious! Very pleasantly surprised. It was so special for my mom and sister to go out of their way and find these little cups of love! I thought I would share this great find! If you happen to be in LA make sure to stop in a try the cupcakes! 

Keep in mind you need to order in advance! They had a 2 week wait list for a birthday cake! 

 Karma Baker
1145 Lindero Cyn Rd 
Suite D3
Westlake Village, CA 91362 
 (747) 222-7379


Chicken Lettuce Wraps and Kung Pao Shrimp


Lately I have been craving Chinese food! I found these awesome recipes on pinterest of course! I made the mistake of making the shrimp very spicy! Warning: try only adding a few of the dried chilis, do not cook them for long! 

Chicken Lettuce Wraps 

1 tablespoon olive oil 

1 pound ground chicken 

2 cloves garlic, minced 

1 onion, diced 

1/4 cup hoisin sauce (GF)

2 tablespoons soy sauce (GF)

1 tablespoon rice wine vinegar 

1 tablespoons freshly grated ginger 

1 teaspoon Sriracha, or more, to taste 

1 (8-ounce) can whole water chestnuts, drained and diced 

2 green onions, thinly sliced 

Kosher salt and freshly ground black pepper, to taste 

1 head butter lettuce

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. 

Stir in garlic, onion, hoisin sauce (GF), soy sauce (GF), rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. 

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Found this amazing recipe on Damn Delicious. 

Kung Pao Shrimp

1/2 tablespoons oil

1-inch piece ginger, peeled and thinly sliced

1/4 onion, quartered

1/2 green bell pepper, cut into pieces

10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)

12-15 big shrimp, shelled, peeled and deveined

1/4 cup roasted peanuts

3 stalks scallions, use the white parts only

Kung Pao Sauce: 

2 tablespoons soy sauce

2 tablespoons sweet soy sauce, for example: ABC Kecap Manis

1/2 teaspoon cornstarch

4 tablespoons water

1/2 teaspoon sesame oil

3 dashes white pepper

1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar

1/2 teaspoon sugar

Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

You can read more about this recipe on Rasa Malaysia


My Update from Dr. Cannom


Happy Monday! If you haven’t seen my Instagram yet you may not know that it was my birthday!  Yay, another year! and I can already feel that 28 is going to be my year! Not only was it my birthday but it was also my 4 month follow up after my tilt table test. I met with Dr. Cannom at Cedars Sinai on Friday May 8th. We looked back at my tilt test and all my previous notes, which were pages! (I have to say, Dr. Cannom takes the most in depth notes ever!). Which I love, because if you know me, I always have a millions questions and comments.

The doctor went back over my notes regarding my tilt table test and it turns out the tilt test is actually positive! (In the hospital the resident doctor interpreted it negative). I knew it was positive!…I could feel my heart pounding out of my chest during the procedure. To be honest, I feel such a sense of relief to know that I can move on and realizing that POTs is the final diagnosis.

During my appointment with Dr. Cannom, I told him about my gluten free, dairy free diet and exercise regime. In which I have been strictly obeying for months. He believes, that exercise is a main factor in my healing. I went from wheelchair bound the first week of illness to running 2-5 miles and training with a personal trainer 2 days a week. (I am almost at 1 year later). Its amazing the progress I am having and it is even more amazing when doctors notice how much better I am getting.

We did have a long conversation about the emotional state of most patients with POTs; and how a lot of POTs patients do become depressed and somewhat give up on making a difference or pushing themselves to get better. I was one of those people in the beginning, I thought would never get better and couldn’t understand the”why me” thought constantly on my mind. It was horrible. Then I realized I was so young, had so much ahead of me and have always been a fighter who was an over-achiever.(especially in running or working out).  If someone told me I couldn’t do something I did it and did it to the best of my ability. I knew I needed to get in this frame of mind back and push! I pushed so hard and broke through and now am on my way to recovery.

Dr. Cannom is convinced that I am going to recover 100% with my attitude and very disciplined new lifestyle. I may never be able to sit in the sun on  hot summer days for hours, drink alcohol/party like I used too or run on no sleep, but I will be better and be able to live the cleanest, healthiest life possible. Life changes and everything happens for a reason. I may have some set backs and major heart tachycardia, but I will survive! I now know what to do and how to treat myself.

I am so beyond thankful for Dr. Cannom and he willingness to listen and take care of me. He made me believe I was going to get better. Thank goodness I was able become his patient!

Hopefully I continue on the path of no episodes and my next follow up with be in Aug. 3-months. We are hoping my blood pressure will stay normal and I won’t have to many set backs!

I am feeling so lucky and blessed!



Marisol’s Green Chicken Enchiladas


Many of you have met my trainer Marisol on my previous post! You will be seeing a lot of her on the blog in coming months. Here is an awesome guest recipe from Marisol my trainer! Enjoy! 

1 rotisserie chicken

10 tomatillos, stems removed

1-2 jalapeño peppers or serrano peppers for more spice

1 cup chopped onions, divided

2 tablespoons chopped cilantro

½ teaspoon dried Mexican oregano

¼ teaspoon ground cumin

2 garlic cloves

1 ½ teaspoons of salt or to taste

2 tablespoons olive oil

1 tomato chopped

12-15 tortillas (Corn Gluten Free).
Optional: Additional toppings such as Mexican Crema or sour cream, Mexican Queso fresco, chopped lettuce, avocado slices and tomato slices can be added and adds that finishing touch to a traditional dish.

  1. Preheat oven to 350°F. Shred the chicken with clean hands and remove all bones. Set aside.
  2. Place tomatillos and peppers into a saucepan and cover with water. Bring to a boil over high heat then reduce heat to medium-low and simmer for about 10 to 15 minutes.
  3. In a blender, carefully puree tomatillos, peppers, ½ cup of the hot water, ½ cup onions, cilantro, oregano, cumin, garlic and salt. Pour into a wide dish and set aside.
  4. Heat oil in large frying pan over medium heat. Add ½ cup onions and chopped tomato. Sauté until onions are translucent, about 7 to 8 minutes. Add shredded chicken and ½ cup of the tomatillo sauce and mix well. Set aside.
  5. In another frying pan warm up tortillas just until they get soft. Dip tortilla into tomatillo sauce place it on a baking sheet, add chicken mixture and roll. Continue to do this with all the tortillas filling up the baking sheet.
  6. Pour ½ of the remaining sauce over rolled enchiladas, cover with foil, and bake for 30 minutes. Garnish with crema, queso, chopped lettuce, avocado slices, and tomato slices. Remaining tomatillo sauce can be used for adding extra on top.

Makes: 6 servings   Total Time: 1 hour



IMG_3649 IMG_3653

I am finally getting around to post one of the most important factors in my recovery from POTs, my fitness routine.

During the first month of POTs (before diagnosis) I went from being in a wheelchair, barley able to stand; upon standing my blood pressure would drop at least 35 points leaving me faint and blacking out. I went through this until I was put on medication to help raise my blood pressure. I then started slowly walking, my husband would go with me everyday. In the beginning, I would barely make it a block. I pushed through every single day and slowly made it to where I am today. 

I am currently training about 4-5 days a week, two of those days with my trainer. Marisol with Marisol Fitness.  It has been a long hard road.  

Before my crash and being diagnosed with POTs syndrome, I was and extremely active person. I ran my first marathon in 2010 after never being a true runner. I worked with trainers, IMG_3650nutritionists, mentors and other professional athletes until I become one myself. I was so passionate about being active and healthy. I couldn’t ever imagine getting to the scary point I did with my health and POTs.

Currently, recovering from POTs syndrome, I finally found a trainer who can push me to a certain extent and is so passionate about helping others achieve their personal fitness goals. Marisol understands my personal struggles and still pushes me above what I thought I was able to do. Throughout my training sessions with Marisol, I have become stronger, leaner and finally working off the excess flab of not being able to work out for a year! As you can imagine, being an athlete prior to POTs it was devastating to not be able to workout. Since starting my workouts I find myself being less stressed, anxiety is lower and I have been able to start sleeping through the night. 

I wanted to remind my friends and the POTs community not to forget that you can accomplish anything you put your mind to. Get up everyday, shower, get mentally prepared to push yourself to get better. Using a bike and slowly working your way up can make all the difference in the world. Don’t give up. Be a fighter and find a trainer who gets it.  Working out with a trainer or buddy helps you overcome the fears of being able to workout on your own. 

I hope you enjoy some of my workout routines and feel inspired start moving!

My current workout schedule:

Monday- Morning run 1-2 Miles (just to get moving) 6PM-7PM Training with Marisol-(Strength weight training). Exercises will be posted soon. 

Tuesday- Morning on Treadmill for 45 mins or a gym workout with my husband. 

Wednesday- 6PM-7PM Training with Marisol-(Strength weight training). Exercises will be posted soon. 

Thursday- Usually take the day off. 

Friday- Morning run and AB workout. 

Saturday- Easy beach hike with my Hubby or the day off. (Nothing to crazy).

Sunday- Light morning jog and some leg work.

I can, I will.