Monday, June 29, 2009
Thursday, June 25, 2009
My doc said he was worried because I'm a busy mommy of a baby.
Not perfect, but the CGM is working! I'm doing OK.
I needed this so badly. I've been discouraged and full of self-pity lately.
Thank you, God!
I just had to share. Thanks for listening.
Monday, June 22, 2009
Ground flax seed
- Benefits: It's practically carb-less. Rich in omega 3s, protein, and fiber. Only 60 cals for 2 T. Read more on the benefits of flax seed here.
- Uses: Can be sprinkles on and in almost anything. Has a nutty flavor. I use it a lot in oatmeal and baked goods like cookies and bread. I also add a few tablespoons to pancake batter.
- Benefits: An excellent source of protein. A pre-portioned food (comes in it's own container--a shell!). An inexpensive main dish. Even though organic eggs are $3.50 to $4.00 per dozen, compared to other proteins like chicken, fish, or beef, eggs are by far the cheapest. Read more here.
- Uses: When I'm in a hurry or am running low on groceries, I cook an egg (and pair it with fruit salad, Irish soda bread, and/or organic, sea-salted hash browns). There are many ways to cook an egg (options are good!). I prefer over-easy, scrambled, or omelet-style with some light cheese and cut up tomato and/or other veggies.
- Benefits: Fiber, whole grains, protein. What else is there? I prefer old fashioned oats over instant. Read more here.
- Uses: Oatmeal, for one. I eat Trader Joe's instant oatmeal (esp the blueberry and cranberry brands). I love to substitute oats for some of the flour required in recipes. Also, you can use your food processer to make oat flour (beware that it's saltier than standard flour).
Frozen, Organic Fruit
- Benefits: Fruit is frozen at the peak of freshness. It obviously stays good much longer than fresh produce (which is tossed around in trucks for days before sitting in bins and on shelves for days until purchased). Frozen fruit can be pulled out on an "as needed" basis. It's ready-to-eat. No washing or prep necessary.
- Uses: Fruit salad, smoothies, in oatmeal, in breads, as a snack, etc. The possibilities are endless. We have fruit salad in our fridge at all times, and I usually have some with my breakfast each morning. I heard on a nutrition special the other day that you should start your day with as many fruits and veggies as possible. Sounds good to me!
What do you keep in your kitchen?
Tuesday, June 16, 2009
Sunday, June 14, 2009
I've been craving butternut squash ravioli for weeks. I tried to satisfy my hunger with a Lean Cuisine. It was ok. But I thought, surely I can make this.
I got this whole wheat pasta recipe off the internet. It started out well. I got the dough made, rolled out, circles cut, butternut mixture in place, ravioli created, boiled. That's when it flopped. The noodles came open and all the mixture spilled out into the boiling water leaving nothing but dense pasta shells and A LOT of dirty dishes.
So for dinner we had zucchini, onion, potato, and tomato veggie mix that was meant to be a side to the butternut squash ravioli with sage butter sauce.
I am so crabby now.
Someone send me some love and tell me I'm not the only one who has worked my you-know-what off to make a great meal and then it totally flopped.
Thursday, June 11, 2009
- a trans-fat and HFCS-free brownie mix of your choice (and the necessary add-ins)
- one trans-fat free pie crust
- chocolate chips (to add to brownie mix if desired)
- whipped cream (I use Cool Whip Light) (if desired)
- sliced strawberries (if desired)
- vanilla or chocolate ice cream (if desired)
Note: Some flavors of Wal-Mart's generic, natural ice cream doesn't contain HFCS like most ice creams. Though the ice cream is full-fat, with some portion control it's ok to have.
- Prepare brownie mix as directed on the box.
- Pour the mix into a thawed pie crust.
- Bake according to an average of the pie crust's and brownie mix's directions, carefully monitoring both the crust edges and the brownies. I think I baked mine about 20-25 minutes.
- Remove and cool before cutting.
- Top pie piece with whipped cream, strawberries, and/or ice cream.
What I love about pies is that it's easy to count carbs! Simply add up the carb count total for the entire brownie mix and pie crust and then divide by the number of pieces you cut. Remember that add-ons like whipped cream, strawberries, and ice cream means extra carbs.
Why must I like sweets so much AND have diabetes? God only knows.....
Sunday, June 7, 2009
- one bag of coleslaw (in the produce department)
- slivered almonds (I like a lot!)
- 1-2 packages of ramen noodles
- 2 T sugar
- 3 T vinegar
- 1/2 t salt
- 1/2 t pepper
- 1/2 cup of oil (I use a combination of olive and canola)
In a small container, measure and pour in the sugar, vinegar, salt, pepper, and oil. Shake vigorously.
In a large bowl, place coleslaw. Pour wet mixture over the top and toss with tongs. Refrigerate if serving later. If serving right away, add in almonds and broken ramen noodles. I suggest only making up as much salad as you will need. If you plan to eat the salad again the next day, keep all mixes (the liquid, the crunchies, and the coleslaw) separate to prevent sogginess.
I love how salty, sweet, crunchy, and filling this food is. It pairs wonderfully with chicken.