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I went out to lunch with a group after church today. I have not been going to this church very long and this was my first time joining this group. I didn't know any of the people very well at all.
I had the 4 year old and the 6 month old along and they were keeping me hopping. (Actually just the 4 y.o.) We all perused the menu. It was a Mexican restaurant.
[I can hear the gasps from you now. Mexican food is very high carb, high fat and difficult to judge as far as blood sugars. It's also a big fat no-no for most diet plans.]
I made a not-wise selection but justified most of it by substituting whole black beans for the refried beans that came with the lunch special. Yes, the fiber would undo the 100 grams of carbs I was about to ingest. Then I tuned into the discussion across the table. (READ MORE)

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My son's baptism is this coming weekend and I've been wracking my brain trying to come up with the perfect menu. At first, I was thinking go easy, buy everything. Then I switched to the idea of save money, make it yourself. Now I've settled on buy some, make some.
What to make, and what to buy? I was going to buy a cake, then I thought it's a quick and easy bake, just pick up a mix and voila, its practically done for you. But then I realized the mixes probably have so many chemicals and preservatives in them, not to mention my arch rival white flour.
So I went online, hoping to find a mix at Whole Foods or Trader Joe's and instead I found a recipe for a natural yellow cake mix, and I had all the ingredients in the house. (READ MORE)

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“What about honey?”

We came back to "Honey" 4 times in this exchange. I was going nuts.

Here is the deal, I am working at a church retreat in a few weeks and I was approached by the person in charge of food for the weekend regarding food choices. Apparently there are going to be some other people with diabetes attending the weekend and they thought they would get my suggestions.

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I found some old blood work results from 2002 and was comparing them to my recent results. In 2002 I was a newlywed and had not had gestational diabetes yet. The only inkling I had of any blood sugar problems was a strong family history of type 2 diabetes and a diagnosis of hypoglycemia when I was 19.
My numbers are exponentially better today. Fasting sugar, cholesterol, triglycerides, HDL; you name it. This got me to thinking about my health and lifestyle today versus 5 years ago. I may be 5 years older but I should be feeling 10 years younger!
The biggest change, health-wise; is that I no longer smoke. 27 years of a pack plus a day are history. I have been smoke free for almost 22 months now, this alone would bring up my HDL levels. I remain very proud of this and it continues to remind me that I can change old ingrained habits. (READ MORE)

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I found some old blood work results from 2002 and was comparing them to my recent results. In 2002 I was a newlywed and had not had gestational diabetes yet. The only inkling I had of any blood sugar problems was a strong family history of type 2 diabetes and a diagnosis of hypoglycemia when I was 19.
My numbers are exponentially better today. Fasting sugar, cholesterol, triglycerides, HDL; you name it. This got me to thinking about my health and lifestyle today versus 5 years ago. I may be 5 years older but I should be feeling 10 years younger!
The biggest change, health-wise; is that I no longer smoke. 27 years of a pack plus a day are history. I have been smoke free for almost 22 months now, this alone would bring up my HDL levels. I remain very proud of this and it continues to remind me that I can change old ingrained habits. (READ MORE)

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I was 17 years old when I was diagnosed with diabetes. My breakfast at the time consisted of a donut and a soda. I usually skipped lunch or just grabbed some chips and another soda. Dinner was whatever fast food my friends and I could afford which pretty much meant anywhere with a dollar menu of some sort.
Diabetes threw a major wrench in my teenage life. It was my senior year and I was drum major of our marching band and now this! My life was crazy enough. How could I handle this?
I did what so many people do, I ignored it. I should say that I did not completely ignore my diabetes. The "D" does not really let us type 1's do that for too long. I always took my insulin and stayed away from sugar but that was about it. I rarely checked my blood glucose level. (READ MORE)

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This is Day Four of my diet. So far, I’ve eaten 30% fruit, 35% vegetables, 25% protein, and 10% potatoes (the potatoes are pulled out of the vegetable category because they are the only source of lasting carbs I eat). No vinegar, no fructose, no dairy products (oh man, I miss my milk and chocolate shakes!), no flour, no yeast, and many other no’s.

 

Day One wasn’t so bad. I didn’t eat a whole lot, but I didn’t feel all that hungry. My blood sugars were a little above normal. I averaged at 168.

 

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I noticed a major change in my habits this weekend. I found that I can actually survive going out to eat without overdoing it. It was huge accomplishment for me since I am a big eater.
My mother was in town for her sister's big 60th birthday party so we decided to go out to dinner on Friday night. My mom picked a great little restaurant not too far from our home that has some of the best barbecue around. You know those places that when you just mention the name, your stomach rumbles in excitement? It is one of those places. (READ MORE)

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Sometimes I think it would be easier to be Type 1. Being on multiple daily injections would require me to be on multiple daily blood sugar tests. Not that being Type 2 doesn't require that, but while I don't always eat right and test when I should, I am dilligent about taking my long-acting insulin and Metformin. Getting myself to test more often (so that I could take the right amount of medicine) might just get me to do the rest right. (READ MORE)

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A hot topic around my office--and in my email inbox--is food. If we're not talking about what's for lunch or dinner by 9 a.m. something's wrong.
My cooking is driven by few things--mainly time and ease. I'm like a four-ingredient cook. If it takes more than about 20 minutes of prep and actual cooking, I likely won't do it. While I like baking more than cooking, baking still has to be quick and easy. It's that whole patience thing that I lack.
A few days ago I was at a friend's house for dinner. She made an incredible chicken dish, good enough to make at home. But when she started rattling off the recipe, I lost interest--too many ingredients=too much to do. (READ MORE)

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