As V's numbers (his blood sugar/glucose levels) continue their merry bouncing we've decided to make a, fairly major, change.
For those of you who are not diabetic, let me explain that any change in insulin amounts or types is a major change.
For those of you who are diabetic, we are splitting his basal (Lantus) into morning and evening injections rather than just evening.
For those of you who are not diabetic (either Type 1, Type 1.5 or Type 2) or living with a diabetic (Type 3) let me explain that before V became a Type 1 we were both absolutely clueless as to what being a diabetic entailed. Of course, we didn't know we didn't know.....
We thought, probably along with most non-diabetics, that one took pills if one had Type 2 and had to suffer through injections if one had Type 1.
We thought that the doctor told one what to do, what to eat / not to eat, and that was that.
Absolutely nothing in that statement is true.
The doctor advises and guides.
And diabetics can eat anything.... As long as they pay attention and prepare for it.
What is true is that having diabetes quickly and neccessarily becomes an all-consuming struggle for both the diabetic and the partner to learn enough to control the disease.
It is a highly personal condition that, not only is not the same for any 2 people, it's not the same for the diabetic for any 2 days.
V tests his blood glucose levels anywhere from 8 to 16 times a day. He treats both low levels and high levels. He gets up twice during the night to check.
Admittedly, some of this is due to trying to get things leveled off after changing the type of insulin he uses (4 weeks ago), but some of it will always be done.... Maybe not all the time; but some of the time.
All the doctors, nutritionists, diabetes specialists, etc. can do is point the diabetic in the right direction. After that, the treatment is up to the individual. It has to be. Some days it changes every hour.
Just thought you'd like to know what I've been doing with my days.....
Thankfully, he doesn't have to add loosing weight to the equation!
Asian Chicken and Cabbage Salad
The Chicken:
2 chicken breasts, boneless, skinless 300gr, 10.5oz1 tbs soy sauce 16gr, .5oz
1 tbs walnut or sesame oil 13.6gr, .48oz
1 tbs peanut butter 16gr, .56oz
1 tbs sherry vinegar 16gr, .56oz
1 tbs olive oil 13.5gr, .48oz
1/2 tsp chili powder 1.25gr, .04oz
1/4 tsp dried, powdered ginger .45gr, .015oz
1/2 tsp garlic powder 1.4gr, .05oz
The Salad:
1/3 cup quinoa 56gr, 2oz I used red - such a pretty color, but the more common tan will work just fine
2/3 cup chicken stock 150gr, 5.3oz
3 cups shredded cabbage 210gr, 7.4oz
1 carrot 60gr, 2.15oz
1/4 red bell pepper 40gr, 1.4oz
2.5oz (75gr) snow peas (mangetout) 75gr, 2.5oz
1 tbs fresh snipped chives
1 tbs toasted sesame seeds 9gr, .3oz
1/4 cup sliced almonds 30gr, 1.05oz
Peanut Dressing
Cook quinoa in stock for 15 minutes. fluff when done and set aside.
Put soy sauce, walnut oil, peanut butter, vinegar, oil, chili powder, ginger and garlic in a small bowl. Whisk well to combine. Slice chicken breasts into strips and toss with marinade. Allow to marinate for 15 minutes while you make the rest of the salad. Cook on barbecue grill in pan or sauté in nonstick skillet on stove. Either way cooking time is 5 - 7 minutes over medium-high heat.
Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Julienne the red pepper. Trim snow peas and slice, at an angle, into pieces about 3/4" (2cm) long. Snip chives.
Make the Dressing.
To assemble: Put cabbage, carrot, pepper, snow peas and chives into a large salad bowl. Add the dressing and toss well. Add quinoa, and toss to combine. Allow to rest while you finish. Cook the chicken. Arrange the chicken on the salad, sprinkle with sesame seeds and almonds, serve.
Peanut Dressing
1 tbs brown sugar 9gr, .32oz
2 tbs peanut putter 32gr, 1.13oz
3 tbs sherry vinegar 48gr, 1.7oz
1 tbs fresh parsley
1 tbs oil - sesame or walnut 13.6gr, .48oz
2 tbs olive oil 27gr, .95oz
1 tbs soy sauce 16gr, .56oz
Put all ingredients in small bowl and whisk well.
Nutrition Information for: Peanut Dressing Entire Recipe / per serving - serves 2
Calories: 630 / 315
Total Carbohydrates: 24.5 / 12.25
Dietary Fiber: 2 / 1
Total Fat: 56.7 / 28.35
Saturated Fat: 9 / 4.5
Cholesterol: 0 / 0
Protein: 9 / 4.5
Calcium: 36.5 / 18.25
Sodium: 916 / 458
Nutrition Information for :Complete Salad with Dressing Entire Recipe / per serving - serves 2
Calories: 2053 / 1026.5
Total Carbohydrates: 104 / 52
Dietary Fiber: 22.5 / 11.25
Total Fat: 120 / 60
Saturated Fat: 18 / 9
Cholesterol: 179 / 89.5
Protein: 107 / 53.5
Calcium: 416 / 208
Sodium: 2426 / 1213
Glycemic Index: medium - low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
