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A1C

My A1C is back.

My doc said he was worried because I'm a busy mommy of a baby.

It was......

7.5!

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.

The Essentials

There are a few key ingredients/foods I always have on hand in my kitchen. Here's a list and some of the uses and benefits of each:

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.

Organic Eggs

• 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.

Oats

• 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?

Grilled Cheese---some fresh takes

If my husband is out of town on business (no leftovers) or I am pressed for time, I have two standby meals.

The first is a scrambled egg, some fruit salad, and some toasted homemade bread.

The second is grilled cheese, some veggies, and a piece of fruit.

I usually keep American, Swiss, and Pepperjack reduced-fat cheese squares on hand. Yes, this isn't the best tasting cheese, but it's easy to count calories when the cheese is pre-portioned. I usually pick two types of cheese (one square each), layer a tomato slice in between the pieces, and grill using Healthy Life (very low carb) bread.

I am so bored with this, though. So I asked some friends for help. I hope you enjoy their suggestions!

Maureen, mother of one and lover of anything cheesy: Avocado mixed with red onions, lime juice, salt and pepper, spread on a whole wheat English muffin and grilled with provolone and Swiss cheese.

Amber, mother of two and lover of cheese: Old fashioned grilled cheese dipped in light pancake syrup!!!

Julie, wife of a very picky eater: We make our grilled cheese using English muffin toasting bread and grilling it in a crepe pan. The crepe pan allows for even grilling, and the bread comes out soooooo crispy! We mix up the cheese we use.

Holly, who likes to say "Cheese, please!": I use OatNut bread (the best!), colby jack, and thinly sliced tomatoes. Or I use OatNut bread, colby jack, and thinly sliced tart apples. Divine!

Erin, who describes herself as "awesome": Our usual is raw milk white cheddar with tomatoes on freshly baked whole wheat bread from freshly milled grain.

Heather, an aspiring foodie: Slice of crusty bread (preferably one with lots of good things for you in it), thick slices of fresh mozzarella to cover, possibly a slice or two of tomato if they are from my garden, sea salt, cracked pepper, basil chiffanod, and quality olive oil drizzles over the top. Toast in the oven until nice and hot. Enjoy how good food can be in its simplest form.

Rocky, stay at home wife and cheese lover: Homemade buttered bread (any will do), sauteed mushrooms and red onion, and maybe some tomato. Grill on a pan or Foreman grill.

Kelly, a ready-and-waiting adoptive mom: Mix together 1 (3oz) package of cream cheese, 3/4 cup of mayo, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 t garlic powder, and 1/8 t seasoning salt. Using ten slices of Italian bread (each piece 1/2 in thick) coated with butter, spread mixture to make five sandwiches.

Teresa, a cheesehead in a house full of cheeseheads: Sharp cheddar, sliced tomatoes, pickles, and garlic salt grilled on whole wheat bread.

Nicki, a cheese-a-holic, wife, and mother of four: Traditional grilled cheese on white or wheat, buttered for grilling, using good old American cheese in the middle. My favorite addition is port wine cheese spread.

Ali, mother of two, one of whom would eat grilled cheese at every meal: Suggests the traditional grilled cheese with an addition of as many bread and butter pickles that the sandwich will hold.

Caitlin, lover of cheese: Colby jack, cheddar, or Swiss on cibatta bread. With plain grilled cheese and a lack of tomato soup, use ketchup for dipping.

Sarah who is "sinking into a cheese withdrawal depression due to major lactose intolerance": This is not for the faint-hearted or artery-clogged or anyone concerned with fat intake. Whole wheat bread, a large slice of Muenster, a slice of American, and three crispy pieces of bacon.

Karen, mom of a binky hoarding toddler and a sweet smelling baby: French bread toasted with truffle butter, Gouda put on for the last part of toasting (in a toaster oven), and truffle honey. There's a sign at her local cheese shop that says, "Life is too short to eat grocery store cheese."

Claire, mother of two, thinks cheese is a food group, and is a complete dairy fiend: Wheat bread with butter, mayo, American cheese, ham and bacon. OR Sourdough with butter, avocado, smoked Gouda, and roast chicken. OR French or Italian bread, garlic herb butter, buffalo mozzarella, sun dried tomatoes, and basil. She also suggests trying these ingredients: cilantro, pumpkin seeds, red pepper, different pestos.

Angela, mother of 2-yr-old twins and not a big fan of spending a long time in the kitchen: Potato bread, avocado slices, bacon, and whatever cheese is in the fridge.

Another Tip From My Kitchen

DO NOT attempt, I repeat, DO NOT attempt to make homemade pasta without fancy, expensive, NECESSARY pasta-making gadgets and appliances.

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.

Kentucky (wanna be) Pie

Our dear friends Josh and Amy introduced us to a restaurant in Highland, IL called House of Plenty. After a delicious meal of a sandwich and homemade potato chips (either salty or sweet---your choice!), there's dessert. The dessert to have is Kentucky Pie.

Here's my version of Kentucky pie. And it's no surprise I love it because it contains my favorite food in the whole world: brownies. Why can't I love carrots or apples as much as I love brownies?

Kentucky (wanna be) pie:

Ingredients:

• 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.

Directions:

1. Prepare brownie mix as directed on the box.


2. Pour the mix into a thawed pie crust.


3. 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.


4. Remove and cool before cutting.


5. 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.....

Oriental Coleslaw

This is a summer classic---picnics, potlucks, parties. The following recipe was passed on to me by my mom and originated from my dear Aunt Cora (who reads my blog!). I have altered the recipe slightly to fit my taste.

Oriental Coleslaw

Ingredients:

• 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.