Low with a capital L.

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I’ve been up since 3:30 am this morning, although it started around 1:30. I’ve been persistently low for hours with blood sugars in the 50’s. Its times like these that I’m reminded I have a disease that sometimes, really has a mind all its own, without regard to what I do or how much effort I put into managing it.

I would like to know where the endless amounts of carbohydrates I’ve been consuming for the last 5 hours, have gone? What are they doing?  The kicker is that I had maybe 2 units left in my pump reservoir, and forever in the history of my diabetes, when I go under 10 units in my reservoir, my blood sugar starts creeping up, and stays there. Nope, not this time. Why? No clue.

I’m low with a capital L, I’m annoyed with a capital A, I’m exhausted with a capital E, and I’m bloated with a capital B.

Nothing like starting your Friday by eating to stay alive, while feeling like the life has literally been sucked right out of you.

Thursday Thoughts

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Your opponent, in the end, is never really the player on the other side of the net, or the swimmer in the next lane, or the team on the other side of the field, or even the bar you must high-jump. Your opponent is yourself, your negative internal voices, your level of determination.

–Grace Lichtenstein, journalist

Paleo Bread Follow-up Thoughts

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Here are my thoughts on the new Coconut Flour Paleo Bread from Julian Bakery:

Fun Saturday Finds in La Jolla!

Without gluten, most breads can be quite dry (thinking of my baking experiences with almond flour here), but this bread is exactly the opposite. It is extremely dense, and quite moist. It has a bit of an egg smell, as it’s made with egg whites, and is almost a little sticky after you first refrigerate it. It has no coconut flavor, at all. You can read about the ingredients and see nutritional facts here: http://www.julianbakery.com/paleo-bread/ This is also an awesome option for those with nut allergies!

We had it Sunday morning toasted with our (organic free range pastured) eggs and (uncured) bacon, it was a really nice addition to our breakfast. We each had just one slice with apple butter, and it was great toasted because it dried it out a bit.

I was making a new recipe the other night with melted extra dark chocolate, and I had a little bit leftover-because chocolate must never be wasted, I decided to take out a slice of Paleo Bread and just roughly tear it into bite size pieces dipping it into the remaining melted chocolate-what a pleasant surprise that was! An added bonus for me living with type 1 diabetes, it has zero effect on my blood sugar = WIN!

Although we no longer eat bread of any kind, this will make it into our Paleo lifestyle rotation. I’m looking forward to trying the Almond Flour Paleo Bread, to compare.

Seth’s Stuffed Shrooms

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Seth wanted to have stuffed mushrooms with our grass fed, pastured steaks we grilled last weekend, so he decided to create his own healthier version.

Seth’s Stuffed Shrooms:

  • Baby crimini mushroom caps (as many as you want to make)
  • Red, orange and yellow bell pepper
  • Red onion
  • Fresh garlic
  • Fresh basil
  • Fresh gruyere cheese, shredded
  • Raw butter, melted
  • Kosher salt and black pepper

He gently washed the caps, and scraped just a little out of the inside for more stuffing room. Then minced all of the fresh vegetable and herb ingredients. He shredded just a little gruyere cheese we had in block form, and mixed 1/2 of it in with the fresh diced mixture.  Last, he melted roughly 2-3 tablespoons of raw butter and mixed that in with a dash of kosher salt and black pepper. This gave it a nice thick base. He then spooned the mixture into the caps and formed a boat out of aluminum foil to hold them on the grill:

Seth’s Shrooms Before

The were absolutely the best stuffed mushrooms we’ve ever had (sorry Hy-Vee!). I think the largest appeal of them was that he minced all of the ingredients so fine, that they incorporated really well. They came off the grill warm, bubbly, and caramelized:

Seth’s Shrooms After

They’d be a great side to any meal, or a great appetizer finger food at a party!