"Eat Well, Move, Be Well" has been on a hiatus - mostly due to my lack of creativity on the heels of two major life events - a house fire in August 2011 caused by lightening - which totally rocked our world, and then to top that off, a job lay off in January 2012. Needless to say my creative juices came to a screeching halt, as they tend to do when you are in constant "survival" mode!
My dad always liked to write when he was in the middle of some crisis - he always said major life events make for a "helluva story" ! I guess he was right and he always managed to write well under pressure. Not me!
It seems that lately, I hear of more and more people being diagnosed with type 2 diabetes! Hardly a week goes by that I don't get a call or an email from someone asking if I can visit with someone dear to them who has been diagnosed. I always hate to hear of someone being diagnosed with this dreadful disease, but I feel that if I can help anyone by lending an ear and sharing things that have worked for me, then I am happy to help. I always try to find a positive in a negative and helping others learn to live with the big D is one way I can be positive abut my disease. I just need to be sure everyone understands I am NOT a health professional by any stretch of the imagination, and what works for me, might not work for someone else!
Since it is summer in Arkansas, and our tomatoes are AMAZING right now, I thought I would share a recipe that I found recently on www.foodtv.com. We shared this in our E-Newsletter at the hotel, and I think you will enjoy it! :)
My next blog will feature a guest writer who will share ideas about medications & diabetes!
Till then - Eat Well, Move, Be Well!
Caprese' Pasta Salad
1/2 pound dried whole wheat or fiber added pasta
3 medium tomatoes
1/2 pound fresh, water packed mozzarella, cubed
1/8 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic pressed
1/2 tsp olive oil based mayonnaise
1 tsp sea salt
fresh ground black pepper
1 cup fresh basil leaves, washed, dried and chopped (I cheat sometimes and used dried)
1/3 cup toasted pine nuts
Cook pasta as directed. Prepare tomatoes and cheese and put them in large bowl. Whisk
together vinegar, olive oil, garlic, mayo, salt and pepper to taste. Drain pasta and shake dry (do not rinse it) and add to the tomato and cheese mixture. Stir to combine. Add half the dressing, stir, and fold in the basil and pine nuts. Stir and taste - you may need to add more salt, or more dressing! This salad is best at room temp, but it can be refrigerated! Enjoy!
My personal journey living with Type 2 Diabetes - tips on grocery shopping, exercise, recipes, and creative ways to control my diabetes so it doesn't control me!
Tuesday, June 5, 2012
Saturday, September 3, 2011
Stress & Your Blood Sugar Levels
Hello again! It's been two months or more since my last blog.
I guess I am confessing! :)
It was a crazy busy summer - went to the beach in June, which was fantastic. The rest of the summer flew by with Samantha's activities and church camps, retreats and then a Dallas trip for back to school shopping.
Along came August 8th, and my world as I knew it went up in flames, literally. Mother nature unleashed a lightening storm and my beautiful Park Hill home was struck and was a total loss within about 30 minutes. Samantha was home with her friend Rachel and the dog, and they did everything right and got out quickly, and most importantly, safely.
When I got the phone call, I was in shock, and drove like a maniac from Sherwood to North Little Rock in about 5 minutes flat. As I came up the hill on JFK I could see the smoke. At that point I could literally feel my blood sugars rising. I didn't think about it again until a few hours later, and I checked it and it was 280! I had eaten a very light dinner and nothing else - so I knew it was a stress related high. Fast forward three hours later, complete with adrenaline rush and a range of emotions I have never experienced before, and my blood sugar was 250. Nothing was bringing it down that night. I think I finally fell asleep around 4am and I checked it again and it was down to about 140.
After a few hours of sleep and relaxation my levels fell within the normal range and from that day through the next two weeks my levels were really good - even better than normal. I attribute that to the knot in my stomach that kept me from eating very much.
Diabetics need to remember how stress can affect your sugar levels. Any small worry or stressful situation can affect how you feel and how your body breaks down the glucose in your system. If you find yourself experiencing a disaster of any magnitude, remember to check your levels and try to eat like you normally do, and check your levels often. And as I have learned, it's even more important to take good care of yourself in a situation that is out of your normal routine.
I guess I am confessing! :)
It was a crazy busy summer - went to the beach in June, which was fantastic. The rest of the summer flew by with Samantha's activities and church camps, retreats and then a Dallas trip for back to school shopping.
Along came August 8th, and my world as I knew it went up in flames, literally. Mother nature unleashed a lightening storm and my beautiful Park Hill home was struck and was a total loss within about 30 minutes. Samantha was home with her friend Rachel and the dog, and they did everything right and got out quickly, and most importantly, safely.
When I got the phone call, I was in shock, and drove like a maniac from Sherwood to North Little Rock in about 5 minutes flat. As I came up the hill on JFK I could see the smoke. At that point I could literally feel my blood sugars rising. I didn't think about it again until a few hours later, and I checked it and it was 280! I had eaten a very light dinner and nothing else - so I knew it was a stress related high. Fast forward three hours later, complete with adrenaline rush and a range of emotions I have never experienced before, and my blood sugar was 250. Nothing was bringing it down that night. I think I finally fell asleep around 4am and I checked it again and it was down to about 140.
After a few hours of sleep and relaxation my levels fell within the normal range and from that day through the next two weeks my levels were really good - even better than normal. I attribute that to the knot in my stomach that kept me from eating very much.
Diabetics need to remember how stress can affect your sugar levels. Any small worry or stressful situation can affect how you feel and how your body breaks down the glucose in your system. If you find yourself experiencing a disaster of any magnitude, remember to check your levels and try to eat like you normally do, and check your levels often. And as I have learned, it's even more important to take good care of yourself in a situation that is out of your normal routine.
A few weeks before the fire I had sketched out a plan to blog 2-3 times per week. I had some interesting topics picked out as well as some outstanding recipes to share with you. Unfortunately the file this material was in was totally ruined, so I have to start over. I will try to get it together and post more regularly.
Fall recipes and Crock Pot Recipes are coming next!
Saturday, June 11, 2011
Time for Summer travel...are you prepared?
It's summertime...........and time to travel!
When you have diabetes and travel, you really have to be prepared and be super organized in order to get from point A to point B safely - whether you are traveling by plane or car!
My travel motto is "BE PREPARED"!
If traveling by car, have a lot of extra high protein snacks and drinks on hand - maybe even an ice chest full of ice as well. You never know when a bad wreck will happen and tie up traffic on the interstate for hours. If that happens you have everything you need to ride out the accident.
If traveling by plane it is a good idea to have a letter from your doctor stating that you have diabetes and that it is necessary for you to carry your glucometer, supplies, extra food and medications with you. If there is ever any question about your supplies when you go through a security checkpoint it is helpful to have that letter - just in case!
When staying in hotels I always try to keep a Coke or a high sugar drink close by on the nightstand as well as my glucometer - just in case I have a low in the middle of the night. You know how when you wake up somewhere other than at home you can become disoriented in the middle of the night? This way you have everything you need on your nightstand!
These tips are just basic and elementary, but something to think about as you go about your summer travel! Have fun and just remember to plan ahead, be organized and be prepared for anything!
When you have diabetes and travel, you really have to be prepared and be super organized in order to get from point A to point B safely - whether you are traveling by plane or car!
My travel motto is "BE PREPARED"!
If traveling by car, have a lot of extra high protein snacks and drinks on hand - maybe even an ice chest full of ice as well. You never know when a bad wreck will happen and tie up traffic on the interstate for hours. If that happens you have everything you need to ride out the accident.
If traveling by plane it is a good idea to have a letter from your doctor stating that you have diabetes and that it is necessary for you to carry your glucometer, supplies, extra food and medications with you. If there is ever any question about your supplies when you go through a security checkpoint it is helpful to have that letter - just in case!
When staying in hotels I always try to keep a Coke or a high sugar drink close by on the nightstand as well as my glucometer - just in case I have a low in the middle of the night. You know how when you wake up somewhere other than at home you can become disoriented in the middle of the night? This way you have everything you need on your nightstand!
These tips are just basic and elementary, but something to think about as you go about your summer travel! Have fun and just remember to plan ahead, be organized and be prepared for anything!
Sunday, May 1, 2011
Contrary to Popular Belief.....Diabetics Don't have to Give Up Sweets!
A friend recently sent me an article from her local paper (thanks Leslie Fitzgerald) about pastry chef Stacey Harris. Her mantra is "Replace - Rethink - Reduce" when it comes to diabetic cooking.
"Sugar free only takes care of a small portion of the carbs. You have to do additional things to lower the carbs further and still have a dessert that tastes good".
She is right - and that is the part that non-diabetics don't understand. My sweet mother will buy those "sugar free" angel food cakes from Kroger and she wants to know why I can't eat a huge slice! "Sugar Free" is NOT carb free, fat free or calorie free!
Here is one of her recipes:
Enjoy!
"Sugar free only takes care of a small portion of the carbs. You have to do additional things to lower the carbs further and still have a dessert that tastes good".
She is right - and that is the part that non-diabetics don't understand. My sweet mother will buy those "sugar free" angel food cakes from Kroger and she wants to know why I can't eat a huge slice! "Sugar Free" is NOT carb free, fat free or calorie free!
Here is one of her recipes:
Best Banana Bread
Wednesday, July 18th, 20071 c oat flour (rolled oats powdered in food processor or blender)
1/2 c whole wheat flour
1/2 c white all purpose flour
1/2 c sugar
3/4 tsp baking soda
1/2 tsp salt
1 c toasted pecans or walnuts chopped
3 very ripe bananas mashed (about 1 1/2 c)
1/4 c plain yogurt
2 large eggs, beaten lightly
6 T canola oil
1 tsp vanilla
Preheat oven to 350 degrees. Grease the bottom only of loaf pan. Combine dry ingredients. In separate bowl, combine wet ingredients. Lightly fold wet ingredients into dry ingredients with spatula just until combined. Bake for about 55 mins. Cool for five minutes and invert. Store in refrigerator for four days or on the counter two days.
Visit her website for more substitution ideas and her cookbook is available there as well!Enjoy!
Saturday, April 9, 2011
Fresh New Snack Ideas!
Sometimes I feel like I eat the same foods over and over and over again!
If you have diabetes, and you find the right foods that work for you - sometimes you just hate to "rock the boat". But I have to admit it's so fun to find something new to snack on or that will work as a meal - that tastes great -- and is different from my usual routine!
Case in point...Planet Smoothie!
I drove the through the other day to get a smoothie for my daughter and I decided to ask to ask what they had that was all natural - what fruit they have that is not sitting in a syrup of some kind that a diabetic could eat! The two "safe" fruits they have are Bananas and Blueberries. They also have no sugar added frozen vanilla yogurt and a sugar free protein powder. This was great news - Bananas are so good for you and Blueberries are the perfect food. (I eat some blueberries every day).
So I ordered a smoothie with all of the above (requested only 1/2 of the banana) and it was delicious! I had it for lunch. The protein powder made it so filling, it will be perfect for summer lunches!
If you love almonds like I do .... I discovered some Dark Chocolate Cocoa Roast Almonds by Emerald at Sam's Club. They are so delicious and have only 1 gram of sugar per serving. They really are delicious and satisfy a sweet craving. I eat a handful after dinner and they are fantastic! I have seen them at Target in a smaller quantity but the Sam's price is about $10 for 38 ounces which is a deal.
One last discovery....last week we overslept one morning at my house and I was trying to think of something healthy and quick and portable for breakfast.
Have you tried Peppridge Farm Cinnamon Swirl Bread? It is slightly sweet but not too much sugar. Toast 2 pieces, spread some peanut butter on and add a few slices of banana. It's delicious and stays with you all morning!
Happy Snacking!
If you have diabetes, and you find the right foods that work for you - sometimes you just hate to "rock the boat". But I have to admit it's so fun to find something new to snack on or that will work as a meal - that tastes great -- and is different from my usual routine!
Case in point...Planet Smoothie!
I drove the through the other day to get a smoothie for my daughter and I decided to ask to ask what they had that was all natural - what fruit they have that is not sitting in a syrup of some kind that a diabetic could eat! The two "safe" fruits they have are Bananas and Blueberries. They also have no sugar added frozen vanilla yogurt and a sugar free protein powder. This was great news - Bananas are so good for you and Blueberries are the perfect food. (I eat some blueberries every day).
So I ordered a smoothie with all of the above (requested only 1/2 of the banana) and it was delicious! I had it for lunch. The protein powder made it so filling, it will be perfect for summer lunches!
If you love almonds like I do .... I discovered some Dark Chocolate Cocoa Roast Almonds by Emerald at Sam's Club. They are so delicious and have only 1 gram of sugar per serving. They really are delicious and satisfy a sweet craving. I eat a handful after dinner and they are fantastic! I have seen them at Target in a smaller quantity but the Sam's price is about $10 for 38 ounces which is a deal.
One last discovery....last week we overslept one morning at my house and I was trying to think of something healthy and quick and portable for breakfast.
Have you tried Peppridge Farm Cinnamon Swirl Bread? It is slightly sweet but not too much sugar. Toast 2 pieces, spread some peanut butter on and add a few slices of banana. It's delicious and stays with you all morning!
Happy Snacking!
Sunday, April 3, 2011
Six Ingredients or Less Diabetic Cookbook by Carlean Johnson
One of the best cookbooks I have found is the Six Ingredients or Less Diabetic Cookbook.
We are all busy and if six ingredients can make a delicious meal foundation then I am all about it!
Here is one of my favorite recipes in the cookbook and it's oh so easy!
Apricot Turkey Breast
(Makes 8 servings)
1 2 1/2 lb turkey breast half (I have also used pork tenderloin)
1/2 cup sugar-free apricot preserves
1 tablespoon prepared mustard
2 teaspoons Worcestershire Sauce
1/4 teaspoon ground pepper
Place turkey breast, skin side up, in slow cooker.
Combine remaining ingredients and spread over turkey.
Cover and cook on low 8-9 hours or until temperature reaches
160'. Remove skin before serving.
Per 4 oz serving:
160 calories
1 gram fat
0 sat. fat
34 grams protein
0 grams sugar
3 grams carbs
Delicious with a salad and vegetables!
I highly recommend this cookbook - it has a lot of slow cooker recipes and they are so easy and you can make substitutions with the ingredients you have on hand. It is easier to eat more healthy if you can vary your menus and try new flavor combinations. This has a lot of flavor without
any added fats and minimal calories! Enjoy!
We are all busy and if six ingredients can make a delicious meal foundation then I am all about it!
Here is one of my favorite recipes in the cookbook and it's oh so easy!
Apricot Turkey Breast
(Makes 8 servings)
1 2 1/2 lb turkey breast half (I have also used pork tenderloin)
1/2 cup sugar-free apricot preserves
1 tablespoon prepared mustard
2 teaspoons Worcestershire Sauce
1/4 teaspoon ground pepper
Place turkey breast, skin side up, in slow cooker.
Combine remaining ingredients and spread over turkey.
Cover and cook on low 8-9 hours or until temperature reaches
160'. Remove skin before serving.
Per 4 oz serving:
160 calories
1 gram fat
0 sat. fat
34 grams protein
0 grams sugar
3 grams carbs
Delicious with a salad and vegetables!
I highly recommend this cookbook - it has a lot of slow cooker recipes and they are so easy and you can make substitutions with the ingredients you have on hand. It is easier to eat more healthy if you can vary your menus and try new flavor combinations. This has a lot of flavor without
any added fats and minimal calories! Enjoy!
Saturday, April 2, 2011
The "Eyes" Have It! Don't Be Blinded by Diabetes!
Some of you might have thought I fell off the planet - I didn't! Its just been a crazy month at work and with Volleyball and Softball season intermingling, I haven't had any time to write. I was inspired last week when I went for my annual eye exam. I am sure you are all familiar with the complications of diabetes - and one of the most common ones is diabetic blindness. After all of my tests and the eye dialation and pictures, the doc and I were talking and he asked me how old I was - I told him I would be 48 in June. He scratched his head and looked in my file again and said - "well, I am not sure why, but your vision is improving"! He asked me if my blood sugar readings had been better - and I told him yes - we had made a few adjustments in my meds protocol, and that, along with my new more intense workouts (adding weights instead of just cardio), my readings had greatly improved. so that explained it. He then put some photos up on the screen and showed me some pics of the back of my eye -- all the vessels looked normal and there were no contusions or shadows, everything looked great. Then he showed me some pics of the back of an eye in a patient who had uncontrolled diabetes - there were small little shadows everywhere -- and he explained those were strokes in the eye, which will lead to blindness. Then he showed me photos of the same eye after this person's blood sugar was in good control -- all of the shadows were gone. If you get your sugars back in line the damage can be reversed to a degree. Just another good reason to work hard to keep your diabetes in control! Don't let diabetes win - there is too much at risk.
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