What was your fasting blood sugar this morning? Archive 2015 - Page 131

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What was your fasting blood sugar this morning? Archive 2015 - Page 131


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Old 12-16-2013, 13:09   #1301
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102 this morning. Back to work after four days off due to illness.........

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June 21st, 2011 FBG 102 A1C 5.4
Diagnosed July 1st, 2011-Fasting was 124, GTT 253 (started low carb diet and zoloft two weeks before the test)
Metformin 500 extended release once a day
Prozac 10 mg
Ativan as needed (and it's definitely needed sometimes)
A1C September 6, 2011 5.3
A1C February 10, 2012 5.1
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A1C September 2014 5.2
Yep, I think my anxiety and anti-depressants hastened my journey into diabetes
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Old 12-16-2013, 14:04   #1302
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A 121 (6.7) this morning. At least it is lower than yesterday. One thing you can say about D, its full of WTH moments. This keeps one from getting bored, and with thoughts of rebounding to the lower numbers.

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Think I've had this since 2003. Told I was Type 2 lean on 2/13/12.
a1c 8.8 (8/2011) 5.2 (07/2019)
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64 YY Love the LCHF diet. The cheese goes well with my whine

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Old 12-16-2013, 14:12   #1303
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I was 110 this morning! My doctor expected it to take me 6 months to get my levels back down to normal. I'm only 2 weeks out of starting new meds. I'm so thankful my body is receptive to my change in diet and new medication!

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Old 12-16-2013, 14:30   #1304
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97 yesterday
106 this morning
I watched too many football games yesterday
Mizzoorah basketball tigers are 10-0

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less than 80 carbs per
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Old 12-16-2013, 15:42   #1305
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78 this morning -- 101 last night at bed

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Old 12-16-2013, 15:56   #1306
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An even 100 this morning. Hope everyone has a great week.

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The biggest lie I tell myself is "I don't need to write that down. I'll remember it"
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Old 12-16-2013, 17:53   #1307
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I first took it and got a 111 but then remembered I had put lotion on and when I washed my hands well it was a more believable 95.

Got to finish my bills and begin packing some clothes for trip. Ugh!




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Old 12-16-2013, 20:19   #1308
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65 (3.6) this windy slightly cloudy morning, 80 (4.4) at bedtime.

Have to get the Christmas boxes packed and in the mail. Waiting on one more online order to arrive to finish off the 3 older DGD's.

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Old 12-16-2013, 20:56   #1309
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Quote:
Originally Posted by Freyagirl View Post

Barbara I would love your chilli recipe, would you share please.
Freya, I don't have a recipe per se, I am a dump in what ever is around kind of cook. The last time I made it I used some boneless pork ribs from the freezer, that needed to be eaten, as the meat. Other times I'll use ground beef (~1/2 pound) or diced rotisserie chicken breast. To that I add a can of Black Soy beans, a can of petite diced tomatoes, a can of whole tomatillos, a dozen or so jumbo black olives chopped, a couple ounces of red or green bell pepper, a fresh jalapeño pepper (or pickled ones), onion powder, garlic powder. Chili spices as desired, or I use Better Than Bouillon Chili Base that I recently got from Amazon. It is quite tasty. At the very end I stir in about 2 oz of Cream Cheese. I get about 6 servings from this, it varies if I add anything else like a small tin of salsa.

The last time I made it w/the pork a serving was about 7 oz with 11.6 fat/14 protein/5.6 carbs/216.7 calories. I serve it over shredded lettuce and fresh cilantro, topped with cheddar cheese, lots of sour cream, habanero/chipotle sauce, (mama likes it spicy!) and a few more olives. This brings up the fat content.

Sorry that I don't have a real recipe, hope this helps.

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Old 12-16-2013, 21:36   #1310
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Quote:
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GrammaB, could I get your eggplant lasagne recipe? It sounds delicious
Oh dear! I just loosely followed a recipe my DD developed. Basically just take any lasagna recipe and replace the noodles with slices of eggplant (my DD also adds slices of zucchini sometimes too).

For the one I made (my first): I salted and grilled the eggplant, set aside. Then brown 4 oz of ground beef and 4 oz of spicy Italian sausage. To the meat I added a bunch of sliced mushrooms, 2 oz diced onion, 1 clove of garlic, a can of petite diced tomatoes, 2 oz of diced bell pepper, dried basil & oregano (salt/pepper to taste), let it simmer to meld the flavors add water if needed.

I grated about 4 oz of Mozzarella cheese, 4Tbs of Asiago cheese, 8Tbs of Parmesan Regiano cheese and mixed them all together. Next blend 1 egg into 1 cup of Ricotta cheese.

I coated my pan with basil flavored Olive Oil. Then layered, about 1/2 the meat, eggplant, Ricotta mix, 3 handful of mixed baby greens, mixed cheeses, then meat, eggplant, ricotta mix, eggplant and the other half of grated cheese mix, holding out a bit to dust on at end of baking.

Bake uncovered @375° for 30 minutes. Add the remaining cheese and bake 10 more minutes. Let stand 10 minutes. I got 8 servings from it.

It was a bit dry, I probably should have added the extra water. My DD uses a can of Tomato paste in hers, I left that out, maybe that was why mine was not as moist. What I did to fix that was put 1/2 cup of Hunts Pasta Sauce No Added Sugar in each frozen portion and that made it just right. I add additional Parm to each serving when I reheat it.

A serving is about 7 gr carbs the way I made it, the added sauce another 4, so the whole meal is about 11 gr/carbs. I handle carbs better in the evening. Breakfast is around 3; a snack, if I have one, is maybe another 3; so 11 for dinner works out fine in my daily allowance.

I am sure others have better recipes, this is how I did it, I hadn't made lasagna in years so I kind of stumbled through this.




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