8 posts tagged “diabetes”
My A1C is 5.8 (120 average), which is great compared to my 9.9 (240 average) that I had in December. So my diabetes is under control. My blood pressure was good this appointment also. My Cholesterol is another story though so I have one more medication added to my pill box. Total Cholesterol went down, Trig went down also, HDL went down to under 40, not good and LDL went up, not good either. My doctor believes that once my BMI is down in the normal area that I should be able to get off all meds and control the diabetes with diet/exercise. I actually am starting to believe that it's possible now with how low my A1C is. Now to keep my booty moving so I can lose this weight!!!
Haven't done a book post in a few weeks so I felt I was due. I'm not reading as fast as I was there for a while so I'm only going through about 3 books every few weeks.
I finished this one recently. Another great Tracey Bateman book and the end of the Drama Girls Series
On the health front. I'm still trying to get used to working out. I've worked out 3 times so far this week and if my kids will stop being crazy while I'm trying to work out I'd really appreciate it. lol I've found it really helps my numbers in the morning if I can get it done within an hour after breakfast. My afternoon and evening numbers are still decent.
I had my cholesterol checked at my last appt and finally got the results from that at the end of last week. It was NOT good! I'm not surrpised either since at that time I'd still been in the getting control stage. I'm not sure how fast cholesterol numbers go down but I'm hoping it's decent by my next appt. Cholesterol was 214 (wants under 200), Triglycerides were 228 (way high, but I think were due to my uncontrolled diabetes...needs to be between 50-150), LDL was 119 (wants under 100 due to the diabetes) My HDL was decent 49 (needs to be between 40-96) So I have some work to do with fat intake as well as carbs. Which is hard since I like eating nuts around this time of year. lol
I'm still drinking water for the most part with an occasional tea or no sugar added hot cocoa. I've bought some soy products from the advice of my doctor, light vanilla soy milk and roasted soynuts for the protein. She wants me getting 25g of soy protein per day. I also noticed on Biggest Loser last night they had talked about Fiber One original cereal with 14g of fiber per 1/2 cup, so I'm definitely going to try that and see how it does with my blood sugars in the morning. I need something that isn't going to spike it up like crazy. Weight loss wise I'm back down to what I was before my diabetes was controlled, it's going to be rough with me on meds to lose it like I want to but I'll get down this 35lbs by the end of the year! That is my goal for the year and I'm going to do what I must to get there!
Thanks for your support!!
Multigrain Pancakes
1 cup bleached all purpose flour
1/3 cup each cornmeal, whole wheat flour, and old fashioned oats (for 1 cup total)
3 tsp sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups low fat buttermilk
1/2 cup low fat milk
2 large eggs
2 T oil (I use canola)
1 tsp vanilla extract
oil to brush on griddle
Heat a large nonstick skillet or griddle over low heat while preparing batter.
Mix flour, cornmeal, whole wheat flour, oats, sugar, salt, baking powder, and baking soda in a medium bowl. Microwave buttermilk and milk together in a 1- quart measuring cup to room temperature, 20-30 seconds. Whisk eggs, oil, and vanilla into the buttermilk and milk. Pour wet ingredients into dry ingredients and whisk until just mixed. Return batter to measuring cup, stirring in a tsp or so of water, if necessary, to make a thick but pourable batter.
Increase heat to medium and lightly brush skillet or griddle with oil. When oil starts to spread out but before it starts to smoke, pour in batter, 1/4 cup at a time, working in batches, if necessary, to avoid overcrowding. When pancakes bottoms are golden brown and tops start to bubble, 2-3 mins, flip pancakes and cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil as needed. Serve hot.
Spicy Roasted Salmon
4 servings
2 tsp light brown sugar
4 tsp chili powder
1 tsp ground cumin
1/4 tsp cinnamon
salt and pepper to taste
4 (5 oz) salmon filets
Preheat oven to 400°
In a small bowl, combine spices and rub over the salmon. Place the salmon in an 11x7 inch baking dish coated with cooking spray. Bake for 12-15 minutes or until the salmon flakes easily with fork.
Weekly Diabetes update...
Chicken & Bok choy with Soy Sesame Flavoring (recipe to follow)
Anything that the family can make without me (I'm going to get my hair cut and colored around the time I do dinner)
I am making the Soy Sesame flavoring with chicken tenders and bok choy
1 1/4-1 1/2 lbs of chicken breast cut into strips (I'm using chicken tenders)
1 lb of Bok Choy
Flavoring ingredients:
3 T oil
4 garlic cloves, minced
1/4 c soy sauce
2 t rice wine vinegar
2 t toasted sesame oil
1 t hot red pepper flakes
1 tsp sugar
Adjust rack to lowest position and heat oven to 500°
Gently toss chicken with flavoring and vegetable in a large bowl. Divide mixture among 4 approximately 18x12 inch sheets of heavy duty foil, arranging meat atop the vegetables, each in a more or less single layer. Bring long sides of foil together, fold over about 1/2" and crimp to seal. Repeat folding and crimping twice more. Fold ends in twice to seal completely. Set foil packets on a large baking sheet and bake for 15 mins or until done. Remove from oven, let stand for 3 mins, and serve.
In Diabetes news...
I had my first Hypoglycemia issue. After breakfast today I exercised for about 15 mins with the 10 Minute Solutions Carb Burner dvd. I checked my BS and it was 113, 2 hrs after I started eating. An hour later I was in the kitchen putting the ingredients for a loaf of bread in my machine and I started shaking so I immediately checked my BS again and it was 65. So I had grabbed a few reese's cups from the pantry and started feeling fine about 15 mins later. So glad my body gave me a clue that something was off. I had a yummy asian salad with shredded chicken, peanuts, carrots, english cucumber, little bit of chow mein noodles, dried pineapple, red cabbage and salad greens plus soy sesame dressing for lunch also from the Pam Anderson book mentioned above and my BS was 119 when I checked it a few mins ago. Other than fasting my numbers have been good. We'll see Thursday if she wants me to stick with what I'm doing and see if it comes down.
It's been a few days so I figured it was time for an update. My blood sugars are slowly going down still. My fasting number was 139 this morning and it gives me hope that I might be able to stay off of insulin. It still needs to go down a bit more but I'm not at full dose of my medicines yet and it seems to go down 10-20 every few days. My numbers after meals are doing pretty good, within 112-167 which isn't the best but I'm still trying to find how certain foods effect me. Last night was the 167 and I ate a snack while making dinner instead of after I took my after lunch number which was the 112, so by the time I was making dinner I was feeling funny and ate a small snack which I didn't include in my dinner carb count. I should know better. lol
Heading out for the day but I'll be back tomorrow night with my menu plan for the week. Have a good weekend!!
My fasting this morning was 189, although it's not exactly were it's supposed to be at least it's not in the 200's! Keeping within my diet isn't really hard so far. I went to lunch with my mom yesterday at Johnny Carrino's and my number was 133 after eating. I tore off a few bites from the bread, had a salad with ranch on the side and the Lemon Chicken with red pepper green beans and a little bit of angel hair pasta. I was very careful and I'm not sure how many carbs I had with lunch but I think I did pretty well. Once my sugars are were they should be I'll up my carb count closer to the 2-3 carb choices per meal. For breakfast I've been staying between 1-2 since my numbers are so bad in the morning. Lunch I've been sticking close to 2 and dinner 2 also. Snacks I'm doing around 1 mid day and 1 before bed. The reccomended carb choice count per day is 10 and I think I'm sticking close to 7-8. I have 5 cookbooks coming in from amazon in the next few weeks that I'm hoping will spice up my cooking. I also called my doctor this morning and set up a fasting appt on Thurs, Jan 8th.
I haven't been reading as much lately with all of the holiday stuff going on and I probably won't be reading as much because I need to stay on a good sleeping/eating schedule and I usually read at night in bed which at times can put me getting to bed really really late. The meds I'm on right now are making me tired and plus I need to be up in the 8am range to check my blood sugars and eat. Both of those cut into my reading. lol But here is what I am reading at the moment.
Finally started reading the book I got from Rachel Hauck
It's a new week and now that I'm diabetic my meals should be a little healthier.
Saturday- BBQ from local place (Rib Crib)
Sunday- Cube Steak Stroganoff (recipe below) with Italian Green Beans
Monday- Chicken and Artichoke Casserole (recipe below) with parsley red potatoes
Tuesday- Breakfast for dinner... Omelets and pancakes
Wednesday- Garlic Lime Chicken (recipe below) with corn
Thursday- Pot Roast
Find more menus at Orgjunkie
Cube Steak Stroganoff
(Saving Dinner by Leanne Ely)
3 tsp oil
6 cube steaks (I used 4)
Salt and Pepper to taste
1 onion, chopped
1 lb mushrooms, sliced
3/4 c chicken broth
1/2 c low fat sour cream, room temperature
1 tsp Dijon mustard
1 tsp tarragon
In a skillet over med high heat, heat 1 tsp oil and brown cube steaks on both sides, salting and peppering both sides as they keep warm. In the same skillet, heat remaining oil and add onions and mushrooms, cooking until wilted and all liquid is evaporated. Add chicken broth and stir, scraping up any browned bits on the bottom of the pan. Bring to a boil, reduce heat, and cook for about a minute until reduced slightly. Remove pan from heat (important--your sauce will break otherwise). Add sour cream, mustard and tarragon. Salt and pepper to taste, add the beef (juice and all), and heat through.
per serving: 282 Calories, 17g Fat, 24g Protein, 8g Carbs, 1g Fiber, 67mg Cholesterol, 187mg Sodium
Chicken and Artichoke Casserole
(Saving Dinner by Leanne Ely)
6 boneless, skinless chicken breast halves, cut in 1" strips
4 T butter
2 cloves of garlic, pressed
1 c mushrooms, sliced
1 jar marinated artichoke hearts, drained
2 T flour
1 can of chicken broth
Preheat oven to 350 degrees
In a skillet over med heat, brown chicken lightly in 2 T of butter, add the garlic and mushrooms and keep cooking till chicken mixture is smelling very garlicky.
In a baking dish add the browned chicken mixture. Place the artichoke hearts atop the chicken.
In the skillet, melt remaining butter and add the flour, whisking to blend (no lumps!) Add broth and cook until thickened, then pour over chicken mixture.
Bake 30-45 mins
per serving: 352 Calories, 11g Fat, 56g Protein, 3g Carbs, trace Fiber, 158mg Cholesterol, 374mg Sodium
Garlic Lime Chicken
(Saving Dinner by Leanne Ely)
1 tsp salt
3/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
6 boneless, skinless chicken break halves
2 T butter
2 T olive oil
4 T lime juice
1/2 c chicken broth
On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over med-high heat. Saute chicken until golden brown about 5 mins on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce had reduced slightly. Add chicken back to the pan to thouroughly coat and serve.
per serving: 343 Calories, 11g Fat, 55g Protein, 2g Carbs, trace Fiber, 147mg Cholesterol, 612mg Sodium
On Christmas day I gave myself a reality check...while talking to my dad about my foot issues he volunteered his blood glucose meter for me to check my blood sugars. I haven't done this since I saw my endocrinologist after Devlin was born and the doctor told me I was prediabetic but not diabetic which I guess in my mind told me I could go back to eating whatever I wanted because I had time. Well I was definitely wrong. When I checked Christmas day my numbers were in the 200's. When I checked yesterday mornings fasting number I was 250 something. I was going to wait until the beginning of the year to go to the doctor and have all my blood work done before I knew my true numbers. I realized after that number yesterday morning that that could no longer be my plan! I had to take action immediately to start lowering my sugars. Of course it's the day after Christmas and my doctors office is NOT open. lol So I head to Urgent Care for my clinic which has put all of the urgent cares into one place... so can you see where this is going?!? I arrive at 10:30 and almost 6 hours later I can finally leave with 4 new prescriptions in hand plus another bg meter to test my sugars 4x a day. So I am now officially diabetic and have a slight blood pressure issue I hope to lower so I don't need meds for that eventually. The doctor put me on Metformin, Avandia and Glyburide to help lower my blood sugars which I'm sad to say my A1C put me at a 9.9/240 average for the past 3 months. It's all crazy right now and I am not liking this Metformin so far and he even started me out at only one dose a day. So my menu plans will change for the better. Luckily I cut out all soda a few weeks ago so I don't have to come down from my caffeine fix. I am trying to stay away from sugar alcohols, fake sugars and for now anything sweet until I get this under control which the doctor told me could take up to a month or so hopefully. I will keep you up to date as my numbers go down for the better, most likely when I'm under 200 to start with I'll let you know.
Have a nice weekend and I'll be back probably tomorrow night with my Menu Plan for the week!
