Diabetes Art Day 2013

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I love the idea of Diabetes Art Day, read more about it here: Diabetes Art Day. Last year was my first time participating; it was rushed, and came at a time when I was just pissed at diabetes. This year, my head was a little more clear.

I created a functional piece of diabetes art, inspired by the endless supplies that accompany the disease. I call this my Supply Garden, complete with varying degrees of flowers (considering the amount of supplies, maybe it should be called a forest??). I’d never paid much attention before, but realized that diabetes is a very “blue” disease-a large majority of all the supplies are blue. Coincidence?DSC_0212DSC_0210 DSC_0215Represented here are: glucose test strips, 2 different gauges of disposable insulin pen needles, insulin vial, vial cap, a couple used reservoirs with a few units of insulin left in them, reservoir plunger, lancets, infusion site tubing, test strip control solution, a Medtronic CGM sensor (because nobody wants to wear those things, so they became pretty purple art), glucagon injection, glucagon powder, 3 reservoir syringes, all atop a quickset infusion site box 🙂

This barely touches on the things needed to manage this disease.

 

Carrot Ginger Bisque

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I decided to call it bisque instead of soup, it has that thick, velvety texture of a good bisque. This was inspired by the purchase of my new kitchen appliance, my immersion blender. A simple, nutrient packed, flavorful recipe. Dairy, sugar and nightshade free. The pears really added a nice sweetness to it, that took the place of maple syrup or honey.

Ginger Carrot Bisque

  • 6 large carrots, sliced
  • 1/2 a diced red onion
  • 10 cups water (don’t worry, it’s not watery)
  • 2 bosc pears, peeled and cut
  • 2 TBSP Tropical Traditions Coconut Oil
  • Juice of 1 lemon
  • 2 TBSP fresh grated ginger
  • Garlic powder
  • Sea salt
  • Black pepper
  • Cinnamon
  • Cloves

I started by boiling 8 cups of hot water in a stock pot. Once it came to a rolling boil, I added the carrots and red onion. I let these two boil until they were soft, about the same time the water had completely evaporated. It doesn’t matter how soft/mushy they get, because they’ll be puréed anyway. I added the remaining 2 cups of water, pears and coconut oil, and used my new immersion blender to purée, all the while, keeping it on very low heat. Once everything was puréed, I added the remaining ingredients, all spices (without measurements) were to taste, so experiment with how garlicky/clove-y you want it. I let it simmer for about 30 minutes, and done!DSC_0191

So filling, hearty, and comes to work with me for lunch, very easily 🙂

Digestion, Diabetes, and Paleo

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Some people thing I’m crazy for being as passionate as I am about food, constantly reading, researching, and trying to understand my body; and furthermore, becoming even more strict as of late. I’m sure I annoy plenty. Not that it matters what anybody thinks, but I thought I’d shed a little insight about what has fueled this passion in me. Indulge me.

Exhibit 1: here is a look at what happens to me, as I progress throughout each day. By the end of the day after dinner, my abdomen is so distended that I can barely breathe from the pressure underneath my lungs and diaphragm. Sometimes, it’s painful and other times it’s not, it’s completely random. I don’t know about you, but (a small) part of the reason I exercise regularly is to not look as though I’m pregnant.Belly

Exhibit 2: this is what’s happened the last two nights:Digestion Effects 1Digestion Effects 2

See those giant spikes? Not cool. Both nights, I had a super healthy dinner (as always). Each night I ate, did a few things around the house, and went to bed a few hours later. Not until the middle of the night, did my food finally show up and digest. Why? No idea.

From the digestion standpoint: why doesn’t my digestion work? Why am I sometimes miserable, other times not as much? Why is it painful sometimes, and not other times? Why does what I eat, sometimes just sit in my stomach and not do anything for hours, and other times motility is fine? How much of what I eat is actually even being digested? These and so many other unanswered questions have remained for the last 16 years, following every diagnostic test and procedure (and 1 unnecessary surgery) possible, many different “diets” plus trying every OTC, prescription and sometimes supplements ever created. Yet, here I sit, with no answers. So, where does that leave me? Food.

From the diabetes standpoint: the digestion issues listed above, complicate the hell out of it. I can rarely if ever rely on my digestion (or lack there of), which adds a whole other dimension to diabetes management. Fun times (sarcasm).

Hopefully this sheds some light into why I have gone Paleo (to heal my gut, NOT cure my diabetes as that won’t happen, ever), and why I’m venturing even deeper into food, because really, what other choice do I have? I’ve had chronic digestion issues for 16 years, and then was diagnosed with auto-immune type 1 diabetes (now 6 years. Are they related? Probably, after all, a large majority of a person’s immune system is in the GI tract-and mine has been completely bludgeoned for years). Sometimes, when you’re doing everything right, and then diabetes slaps you in the face, it’s a reminder that not only am I diligently trying to heal one thing, but I also have to manage another thing that happens to be greatly affected by the first. A very vicious cycle.

Nana Punkin Chocolate Chunk Bread

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Like that? I tried to get creative with the name, nana = banana, punkin = pumpkin.

As I dabble more in baking in the Paleo realm, I’m learning which ingredients to adjust at different times, etc. It’s fun, but trust me, things don’t always turn out well!

Nana Punkin Chocolate Chunk Bread

Mix bananas, eggs, melted coconut oil and pumpkin until well incorporated (I used my KitchenAid Mixer). Add coconut flour, baking soda, cinnamon, dash of salt, and mix. Toss mega chunks in (however many you prefer), and lightly stir.DSC_0175 Pour into loaf pan oiled with coconut oil, and bake for about 40 minutes at 350 degrees.DSC_0183DSC_0178

Things I’ll change next time I make it (and I WILL make it again): I will use 1 less egg, and a 1/4 cup more coconut flour. Also, adding chocolate is rare for me, but if I’m going to, it’s going to be Enjoy Life.

This recipe was adapted from the Civilized Caveman’s Paleo Banana Bread. In the interest of Auto-Immune Protocol, I eliminated the nut-butter and replaced it with the pumpkin and an extra TBSP coconut oil. I also removed the baking powder as I haven’t found one I like that doesn’t contain corn. The only thing I measured was the baking soda.

P.S. Last night, I prevented a low blood sugar with a slice of this warmed up and a drizzle of raw honey 🙂