The Mess Up
Deep sigh. I went overboard yesterday. Without realizing I was overdoing it.
My diabetes diagnoses came with insulin and metformin prescriptions. I’m not a fan of drugs of any kind and was immediately determined to stop taking the prescriptions as soon as possible. It took over a month for my sugar to get and stay within normal range (70-150 per my doctors). I didn’t necessarily change everything I eat, but I certainly changed how, what and when I eat. Meaning, I thought I was going to have to throw out all my food, but it turned out managing what I eat, when I eat it and what it’s eaten with has been very helpful.
I’ve been off of the metformin and insulin for almost two months. In that time my sugar has only gotten above 150 maybe three times. Two of those times this week. In general, I take my glucose in the morning and evening. Last night, I was horrified to be over 230. In fact, I thought maybe my glocometer misread my blood. This morning, I was at 150. The highest morning, I’ve had in two months. Again, I’m thinking, I didn’t even have much yesterday.
But reminders are all over the kitchen.
The food I tracked yesterday was cereal – a blend of Cinnamon Toast Crunch and Golden Grahams (finished what was left from a guest stay), breaded cod sandwich for lunch and sauteed chicken breast with veggies and lentils. Where’s the sugar inll this?
Then I remembered the small bags of flavored rice cakes before bed. Oh and that San Pellgrino juice drink with my lunch followed by homemade sugar-free banana pudding. Oh my, maybe it was the second helping of sugar-free banana pudding that put me over. Hmmmm…. This morning the mystery was solved. The glocometer isn’t broken. I simply ate sugar I didn’t account for. After dinner, I treated myself to some chocolate gananche ice cream over a sweet lil Madeline. The ice creamwas enought to spike me, add to that the sugar cake I ate withit and the spots of carbsand sugar throughout the day and we have enough of a situation to scare the crapoit of me.
The fix
All protein and veggies today.
This morning I made a skillet size egg bake for breakfast and lunch. The lack of milk or cream keeps it from being quiche or frittata. Ingredients all to taste:
Sauté in oil rIced cauliflower, onions, orange bell peppers, tomato, spinach. Season to preference.
A lot of water will be in the skillet. You can cook it down or strain.
Add cubed Colby Jack (or preferred) cheese.
Scramble 6 eggs, season to preference. Pour over veggie blend in skillet. You can mix it up a bit or let the eggs sit on top. Put in preheated oven (350 degrees), bake for 15 minutes.
Bon appetit!
