[Ruthxxx]

Happy month of May! Please pop in and let us know how you are doing.

Finally I saw 191 on the scale yesterday and my BGL is in good range. Now to keep it up.

Unfortunately I seem to deviate too much from my planned menus and need to remember to have dairy and more vegetables. I just can't get enthused about veggies.

How is the world treating you?

[Justwant2Bhealthy]

We had a busy week with lot of and cool temps; and this weekend we had some until this afternoon when Mr. Sunshine came back out and the temps rose to 75+F ... that's quite warm for this time of year here. Eating has been OK, but could do a bit better I think; not horrible but like you I get tired of the salads each day. Have to go shopping for some more fruits and veggies real soon ...

Hope you all are having a lovely weekend ... Rosebud

[fatmad]

Friday was absolutely glorious. Warm and sunny all day and went for dog walks and enjoyed supper on the deck even. I worked most of the night tho, so the rain on Saturday was fine, since I slept through most of it. It is still warm tho, but cloudy now and we are expecting thunder storms later.
My sugars are ok, but had quite a few carbs yesterday.
Will be at a conference for the next few days, I hope I can eat ok there. May have to order special stuff there so I can stick to plan.
This group often has afternoon snacks of tea/coffee and cookies. Any suggestions on getting through that temptation? I am thinking of heading outside for walks.
Its also near a casino, I though I don't have a gambling addiction (yet) I have to stay clear of that place, I get addicted to computer games so I am sure I would just keep going through $ too.
Cassandra: what do you think your next step is going to be? Just reducing portion sizes and do more walking?
I think cravings are going to be part of any changes in the way of eating, and we have to deal and get through them Hopefully good diet keeps them to a minimum if we are not actually hungry and we can keep to plan.
have a good week everyone, I will try to keep in touch!

[TXMary2]

I am still on track. My blood sugar this morning was 154! Lowest yet this year after only 11 days calorie counting and trying to keep carbs under 50% of my food for the day.

[Ruthxxx]

Good going, May! Limiting carbs is the trick for you. I have to remember to eat mine at supper or I have really bad lows in the morning.

[synger]

I'm so frustrated. I went to part one of a two-part diabetes class at my doc's. Didn't really learn anything new (I'm a crazy Google-hound, and have been really studiously educating myself on pre-D and D). And both the Diabetes Educator and the Nutritionist made it very clear that cutting down on carbs was not an option, so don't even think about it.

So much for me asking low-carb questions. /sigh I mean, I understand that if you're on various medicines that impact your insulin and such, you need to be very careful about making sure they have enough glucose in your system for them to work on. But what about those of us who are trying to do this with diet and exercise first?

From using my meter and monitoring my pp bg, I KNOW that if I eat their recommended 45-60 grams of carbs per meal I'll spike. I know I can eat one, maybe two servings (15-30 grams) for lunch or dinner, but not at breakfast.

I guess I'm just frustrated that they didn't even allow for questions or discussion. Just "dont' do it", and left it at that.

The section on portion control was very handy, I will admit. She handed around rubber replicas of what a "serving" was. So it wasn't a total loss.

[Ruthxxx]

I feel your frustration but the diet "educators" have to follow the guidelines of the ADA or the CDA. I just do my own thing. (In private, my nurse and doctor agree that carb control is the key for me and that everyone is different.)

[Justwant2Bhealthy]

We've had a mixed bag of weather lately; and and had a big thunderstorm with lightening this afternoon so had to shut down my PC to protect it from damage. It finally rolled through to the east and we are back again. We went shopping today as I was really getting low on veggies and fruit and some other basics, so I got lots of walking in. We had BBQ spit chicken lunch, so we had a light dinner tonight.

to SYNGER and TEXASMARY (again) ~ yes some people can go lower carb or low carb, but I have to eat some grain or starch carbs a day or I get too hungry; my sugars go down too low on me, esp at night (2-3 am). Each of us is a bit different, I think. There are some people who believer low carb diets set you up for unbalanced sugar issues down the line and that it isn't sustainable.

I was doing a pre-made calorie/portion plan; and now just trying to eat as healthy as I can so I can be as healthy as I can. Hope you all are having a great start to this new week; take good care ... Rosebud

[oldwriter]

Hello,

It's been a long time since I came here.
I'm trying to get back into the the grove and move this bulk.
I'm a stress eater.
Things are better this spring and I hope to be able to do a lot more exercising
and finding the new me. My new knees replacements are working great!
I hope to keep my insulin use lower which will help too.
I am so much better b/c of the insulin. My A1C went from 9.7 to 5.8 in a year.
I check my sugar, then look at the carbs I will have in my meal, then figure my insulin. It works for me. It may not work for someone else. Everyone's different. Doc told me I was a brittle type 2. I think I was messing up more than anything. I take 40 of Lantes, twice a day as it didn't seem to carry over the 24hrs. I take Humolog before meals and snacks. I also take Januvia.
And pills for other things!
My weight is back up to ugly. I only weigh when my ankles are skinny as my legs swell easy. On to the new me! Woo Hoo!

[Casandra]

Yes! I am certainly doing more walking, when this rain lifts up! For now, I'm stuck at home with a poorly ankle, but getting really better with my blood sugars. I have been consistently under 13 for the whole week so far! ^___^

I am fitting a lot more fruit and veg into my diet, trying to get at least one portion of steamed veggies in everyday. Yesterday I had the most delicious chunky leek and potato soup with a cheese sandwich on whole-wheat bread for lunch and I was FLOORED at how good it all was for less than 600 calories!

Today for breakfast I had to have a bowl of Lucky Charms. DH is a fan of not letting food go to waste, so I have to help him finish his boxes of American cereal before they go off! lol I had a 99cal packet of special K mini breaks (little crisps made of special K cereal) for my mid-morning snack.

Lunch I am having left over hamburger helper with broccoli & peas baked in with it. Dinner tonight is going to be tough because I am making DH's favourite...homemade...from scratch...Chicken parmesan. I even do the breadcrumbs myself! He is having his annual review at work on Tuesday next week, and we're hoping for a raise! lol This is my moral booster dinner for the weekend! I use wheat pasta for myself, but DH has to have the normal stuff. I also swapped out plain "gravy" and made up some chunky veggie varieties.

I am going to be frying my chicken with a lo/no calorie cookie spray (sunflower oil) and I have to deep fry DH's. Blech.

Feeling great and healthy recently

<3 Lotsa love!

[Ruthxxx]

back, oldwriter. Don't be a stranger.

Casandra, you are cooking up a storm and it's working for you. Will you have recipes to share?

BGL is a bit high this morning but weight is steady. I did indulge in a piece of my rum cake at a meeting last night. Back to squeaky clean eating today though. Fibre 1, yogurt and strawberries coming up!

[Casandra]

Of course! lol

Preheat your oven to 350-375 F

For my pasta sauce, I basically just purree tomatoes with steamed spinach/broccoli/celery/carrots etc, and splash in some oregano, garlic and a small amount of basil! (I just fill the blender to suit the amount needed!)

I drizzle around half a cup to a cup of sauce in a baking pan and set it aside.

The breadcrumbs are easy to make before hand. You take around 10 slices of your favourite bread (white or wheat works best for this recipe, though you can also make croutons this way! I sprinkle ranch dressing powder over them after putting olive oil over the bread before they go in the oven. Perfect salad accompaniment!) and bake them on a baking tray in the oven for 30 minutes or until golden brown at 250 degrees F. After they come out, you need to either "mash" the bread into tinsy bits or just run it through the food processor. I use a tupperware container that is about 2-4 inches deep to store them in. I add in a cup of parmesan cheese (grated fine) to the breadcrumbs and mix it up Then add a heaping tsp or two each of oregano, basil, and garlic salt. Mix it all together. Make it as fragrant as you can stand it!!

Scramble up an egg in a bowl and set it beside the tub of crumbs.

Pound out your chicken breasts to 1/2" thickness. (I like to "butterfly" my chicken breasts and then slice them all the way into two halves, making it easier and quicker to fry.) Dip them in the egg and then coat in the breadcrumb mixture

I brown them in a frying pan (1tbsp butter and 1tbsp oil) for around 5 minutes per side, then drain them on a paper towel and transfer them into the baking pan on top of the pasta sauce.

I sprinkle grated (or layer sliced) mozzerella cheese on top of the chicken breasts, sprinkle a bit of sauce on top to hold the cheese in place, then top it off with another sprinkle of parmesan. They they go in the oven (350 F) for 25-30 minutes or until cooked through. Gives you enough time to cook your pasta perfectly and heat up the rest of your sauce! lol

Not 100% diabetic friendly, but not too bad! We all have to treat ourselves once in awhile. lol

The breadcrumbs work great for making chicken strips or chicken nuggets with a bit more flavour too!

[oldwriter]

Didn't do much today but did a better job of staying out of the kitchen to keep the munchies under control.

[synger]

Casandra, your chicken recipe sounds delish! I'd substitute almond meal for the breadcrumbs to cut back on the carbs, but it would work very similarly.

My husband went to the Dutch (mennonite) market last night to do our weekly meat/cheese shopping. They have very fresh food. He also brought back two of my favorite treats -- a big soft pretzel, and some "cookies" that are made by spreading a sweetened cheese (like cannoli filling) on bread, rolling it up, dipping it in butter then cinnamon/sugar, and baking. /sigh Well, I did eat the pretzel, with cheese, for dinner, which is more carbs than I'm used to. But my pp numbers weren't too very high, though I saw it in my fbg this morning (108, rather than the high-90s I've been seeing lately). But I did NOT eat the bread cookies!

[Justwant2Bhealthy]

CASANDRA ~ I agree that your CHICKEN PARMESAN sounds great; I would make the same only omit the bread crumbs. You could use a little wheat flour or oat bran instead of them but add the seasoning: that's what I do; much less carbs that way too. I also like to add veggies into my tomato sauce like grated zucchini and minced spinach (to fool DH). I freeze bags of baby spinach and cut them up using scissors; this is great for sauces, soups, and stews.

TO ALL OUR NEWBIES and RETURNEES too ~ nice to have you all here in our thread; the more the merrier, I say. Have been busy lately; went up to out lots two times and got lots of landscaping stuff done before the onslaught of mega-buggies. Then would you believe it ***** again yesterday and last night; was today, but they are predicting cooler weather again for tomorrow.

Just had a quiet day today; went for a lovely drive to a lake this aft and saw some lovely loons pairing up; and then came home and made pizza at home tonight as our Friday fun night meal. Time for some tea and do some more crocheting before bed. Take good care and have a wonderful weekend too ... Rosebud