Dinner with Ryan Reed

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Several weeks ago, Seth and I were fortunate enough to have dinner with up-and-coming Nascar driver Ryan Reed and his family while they were in San Diego for an event. We met them at Roy’s on the Bay Downtown, and ended up having a wonderful evening filled with fabulous conversation. It was like we’d known their family forever. Truly down to earth people, on an important mission.

Seth, Myself and Ryan

Savanna (Girlfriend), Myself, Ryan, Jodi (Manager), Karla (Mom) and Mark (Dad)

Ryan, 19, was diagnosed with type 1 diabetes when he was 17 years old and thought his racing career had ended until he met Dr. Anne Peters. He quickly learned when armed with proper healthcare, education, and technological tools, his dream of racing could become a reality.

In addition to founding his own organization Ryan’s Mission, http://ryanreedracing.com/mission/ he is involved in the diabetes community in varying ways, building relationships and collaborating to improve the lives of those living with diabetes and raise awareness:

  • JDRF, Celebrity Advocate (if you’ve seen him race, JDRF is all over his car!)
  • ADA
  • The Iaccoca Foundation (involved with researcher Denise Faustman)
  • University of FL Diabetes Center of Excellence
  • Diabetes Hands Foundation
  • TuDiabetes
  • TalkType1
  • Athletes with Betes
  • IDF
  • Marjorie’s Fund
  • No More DIabetes Foundation
  • Type 1 Rider (Tony Cervati)

You can find Ryan on Twitter @driverryanreed and on Facebook: https://www.facebook.com/home.php?ref=tn_tnmn#!/driverRyanReed

Working at Dexcom, and experiencing firsthand how the device has changed my life with diabetes, it was inspiring to meet Ryan and learn how his use of the Dexcom System has helped his career progress. Seth and I are anxiously waiting to hear what’s next for Ryan!

Myself and Ryan, Go Dexcom!

We can’t wait until they’re in town again 🙂

Thursday Thoughts

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Today’s decisions are tomorrow’s realities. Remember you have three choices: take it, leave it, or change it.

–Marsha Petrie Sue, leadership, communication, and personal development expert

Surprise Vegetables!

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Best. Husband. Ever.

I’ve been going through a lot right now, and my supportive husband knows just how to cheer me up-with a bag full of surprises, that he knew I’d love 🙂

We have this thing (that we picked up from my parents long ago), where we buy each other “prizes.” Every time one of us stops somewhere or runs an errand, that last thing we say is “buy me a prize!”

These goodies were completely unsolicited this time, and greatly appreciated. Love him!

Cinnamon Roasted Carrots

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I used to hate cooked carrots. I thought they were disgusting (I’m thinking the pot roast, mushy kind here).

About 2 years ago, when Seth was out at sea for extended periods of time, I went on a little vegetable roasting binge, roasting anything and everything I had, at any given moment. One of the random roasts was baby carrots, with a little oil, kosher salt/pepp, because carrots were the only vegetable I had left that week. They were to-die-for! They quickly became my go-to vegetable dish on a weeknight, because it takes very little time or effort.

Then on a whim, I decided to make them the same way, but sprinkle with cinnamon…EEEEKKK! So good. I’ve made them for several friends and my mom, and each time, everyone raves about them. 5 simple ingredients, plus they help your peepers!

Cinnamon Roasted Carrots

  • Carrots (baby, cut large, whatever)
  • Oil of your choice
  • Kosher salt
  • Pepp
  • Cinnamon

Carrots are not as spongy as other vegetables, so it takes very little oil. Sprinkle with the spices, toss and then roast at 425 degrees for 15 minutes, or until they get to your preferred done-ness.

Voila!

Raisins…or Dried Grapes

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I’ve thought those puny little shriveled things were so gross, for so long. Not until I went to lunch with some co-workers and our charcuterie plate came with fresh, dried grapes. Holy buckets! I never saw raisins the same.

Seth tried drying some red seedless grapes in the food dehydrator he bought me for Christmas last year, and they were fabulous. It takes a long time, but it’s well worth it in our opinion. We couldn’t get over the size difference between store-bought and home dried (interesting to think that you don’t like a certain food, but in reality, if you actually make the food yourself, it is good!):

I recently tried drying black seedless grapes, and much to my surprise they didn’t take near as long to dry and taste even sweeter! You can munch on them, use them in salads, add them to baked vegetable dishes, combine them with a meet and cheese board, etc.