V managed to get out on Wed. after all.
When I got to the hospital he was packed and grinning.
Now all I have to do is fatten him up.
And not screw up the diet.
I've been doing a bit of reading, which is both good and bad.
I found a book, 'think like a pancreas', which has a lot of straight-forward advice on how to manage your insulin to fit your diet and lifestyle.
Then I talked to the dietitian and was told 'Non'.
I came home and read more.
Then I went to the hospital and watched the dietitian carefully count out and weigh some of the cherries I brought for V as a treat.... Then take away 3/4 of the baguette that was on his plate.
I talked to the dietitian again and was told that each patient and each patient's lifestyle is unique and had to be accommodated.
So....
Which is it?
Make the diet match the insulin?
Make the insulin match the diet?
I know that, regardless of the answer, certain constraints have to be adhered to, like not snacking every 30 minutes.
But, why can't he have 4 meals a day rather than 3?
Maybe I'll have better luck at the next meeting....
Maybe I'll have the questions figured out so I can get some answers.
In the meantime he has to gain 5 pounds in the next 10 days. I don't know what the 'or else' is.
He gets to eat things like this
in addition to his regular meal. Lots of protein and heart healthy fats... very few added carbs.
I get to make it... And have a bite.
Avocado and Goat Cheese Omelet - makes 1
4 slices goat cheese
2 eggs
1 small, ripe avocado
1 tbs snipped fresh tarragon
1 tbs snipped fresh chives
2 tsp olive oil
With scissors, snip herbs. Remove avocado from shell and slice about 1/4 inch (.7cm) thick. Reserve some slices for garnish. In a medium bowl beat eggs well with a wire whisk. Add the herbs. Heat oil in an 8 inch nonstick skillet or omelet pan over medium-high heat. Add eggs and swirl around to cover bottom of pan. When the eggs are almost set, lay the avocado slices on 1/2 of omelet, top with the goat cheese. With a spatula turn other half over. Leave in the pan another 20 - 30 seconds to finish cooking, then remove to plate.
Nutrition information for: entire recipe - 1 serving
Calories: 675
Carbohydrates: 14
Fiber: 9.2
Fat: 57
Saturated: 18
Cholesterol: 590
Calcium: 236
Protein: 30
Sodium: 451
