Paleo and Type 1 Diabetes

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I was very excited and honored when Kerri at www.sixuntilme.com asked me if I would consider a guest post on living the Paleo lifestyle, frankly, because she rocks. Not being an expert in Paleo, I wasn’t sure what I’d write about. I ended up with a post about my experiences living Paleo with type 1 diabetes, which can be a challenge, but one that I’ve found is well worth it. It is a journey that I’ve enjoyed and know will continue.

You can find my guest post here: http://sixuntilme.com/blog2/2012/11/guest_post_paleo_and_type_1_di.html

Thanks to Kerri for the opportunity to share my experiences 🙂

Thursday Thoughts

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Be more concerned with your character than with your reputation. Your character is what you really are while your reputation is merely what others think you are.

–Dale Carnegie

 

World Diabetes Day-WDD

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Today is my 100th blog post. Considering the number 100 is lauded as one of the most prized numbers in the diabetes community (think winning the diabetes jackpot, when that one-zero-zero pops up on your glucose meter), I find it ironic that this 100th post ended up being on, World Diabetes Day.

In support of this day, and in celebration of my 100th post, Seth and I both are wearing the official World Diabetes Day color, blue:

Pan Roasted Cauliflower

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I stumbled across this recipe a few weeks ago and thought it sounded fabulous (I heart cauliflower): http://www.huffingtonpost.com/2011/10/27/pan-roasted-cauliflower-w_n_1058594.html. I saved it for when it got a little cooler outside here in San Diego. I made it this past Friday evening, although I made a few changes to make it more Paleo friendly 🙂

Recipe Substitutions:

  • I used a handful of walnuts instead of pine nuts
  • I used organic raw coconut oil (Paleo friendly)
  • I used raw, organic honey instead of refined sugar
  • I used dried parsley instead of fresh
  • I used three garlic cloves, instead of 1
  • I used extra pinches of crushed red pepper (awesome extra spice to the dish!)

Preparation Changes:

  • I used a 12 inch pan for the pan fry step, and once it was ready to bake, I simply dumped it into a glass pyrex baking dish
  • I did not measure anything (I can tell you I used more than what it called for with the nuts, cauliflower, raisins, garlic, and crushed red pepper)
  • I did not soften the raisins
  • I did not drain, peel or seed the tomatoes, I simply cut cherry tomatoes, in half!

It was a fulfilling roasted vegetable dish (not to mention, gorgeous), that I will make again! My version took probably 1/2 the time compared with the original recipe, and is Paleo friendly!