Food

Down Time

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I woke up at a quarter to eleven on Saturday morning. It had to have been one of my all time records. I never sleep in that late. I aboslutely hate the idea of wasting half the day sleeping. And to top it all off, my blood sugar level was a beautiful 18.9 (insert swear word). Waking up at that level is one of the worst things that I experience with diabetes. Being that high for the 10 hours I’d been sleeping is a horrible thought. The guilt of the potential damage I am doing to my body. The frustration of not having forced myself up during the night to check.

All in all, it was a pretty lousy start to the day. But it was hardly unexpected. It had been a busy and eventful couple of days. There were a couple of mornings where I started work earlier than normal. And of course, I didn’t make the time to get to bed any earlier like I should have.

Battling end of the week exhaustion, we also celebrated my Dad’s birthday on Friday. This, of course, meant a lot of bolus worthy treats to indulge in. Not to mention the delicious dinner that went before it. I can remember Mum handing me my slice of cake, asking if it was too big. It was too big. But, not wanting to draw attention or pity to myself in front of guests, I insisted it was fine. I really should have said something.

So, back to Saturday. I felt groggy. Lousy. Guilt ridden. I did something I never do. Its the one thing that I probably haven’t done since just before I was diagnosed with diabetes. I went back to bed in the middle of the day. Last time I did this I was on the verge of being diagnosed with diabetes. I had lost my appetite, my energy and willingness to go about my day. Today, I wasn’t unwell. I just needed to recharge.

Gotta say, it was just so nice to pull the blankets up, stretch my legs out and rest my head on the soft pillow as my blood sugar levels came down. I had The Goldbergs playing on my laptop and a cup of tea by my side as the afternoon light was streaming in through the window.

Turns out some down time was was just what I needed. I got up a few hours later feeling completely refreshed. My blood sugar had come down to a perfect 6.6. And I was ready to start all over again.

Recipe: Chunky Steak Pies

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Today’s post is inspired by the Foods on Friday prompt during Diabetes Blog Week. It was one of my favourite topics to read and write about, and yet I’m disappointed that I haven’t included more food posts on this blog. Food is actually quite a big part of my life and my diabetes management, and I do cook often at home.

With Monday being a Public Holiday, I volunteered to cook lunch at home. It was a pretty quick decision, which is very unusual for the indecisive person that I am. But I felt like having pies, so that’s what I decided to make.

I made these using Pie moulds, and to be honest that part of the recipe is damn time consuming. If you want to save yourself a lot of time, you could probably just line a baking dish with Shortcrust Pastry and pour the filling into there.

The filling has a beautiful sweetness from the tomatoes, savouriness from the steak and bacon and a nice thickness thanks to the flour – it was just perfect if I may say so myself. It does have a rich flavour, so I don’t recommend going overboard on the Salt.

This recipe makes 15 individual pies, which will probably give you enough for leftovers (and hopefully a break from cooking) the next day.

The pastry does contribute a significant proportion of carbohydrates and fat towards the pie, so I would recommend sticking to a serving of one with a side of salad or vegetables. There’s also a good source of protein and iron from the meat, for sustained energy.

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Ingredients:

  • 1 can diced or crushed tomatoes (approx. 400g)
  • 2 rashers bacon, chopped
  • 1 onion, chopped
  • 2 tbsp plain flour
  • 1kg rump steak, diced
  • 2 cups water
  • Salt and Pepper, to taste
  • 1 tsp fresh Thyme leaves
  • 3 sheets Pampas 25% reduced fat frozen Shortcrust Pastry
  • 3 sheets Pampas 25% reduced fat frozen Puff Pastry
  • 15 pie moulds or a medium baking dish

Method:

  1. Heat oil in a medium saucepan over high heat and fry onion and bacon for 3 minutes or until softened.
  2. Add steak and cook for 5 minutes or until well browned.
  3. Add tomatoes, water, flour and thyme and bring to the boil.
  4. Reduce to a medium low heat and simmer for 30-60 minutes or until sauce thickens.
  5. Place Pastry sheets on the bench to thaw for 5-10 minutes.
  6. Preheat oven to 180ºC.
  7. Cut rounds from the Shortcrust Pastry to line the Pie moulds.
  8. Divide steak filling evenly between Pie moulds.
  9. Cut rounds from the Puff Pastry to cover the Pie moulds. Pierce the edges with a fork to seal.
  10. Bake in the oven for 25-30 minutes or until golden.

Nutrition Information:

(estimate per pie)

  • Carbs: 36g
  • Fat: 10g
  • Glycemic Index Estimate: Medium

My Diabetes Superpowers

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I recently discovered that I have superpowers. Well, I’ve actually had them ever since I became a diabetic. But I’m only just starting to realise them, thanks to Tuesday’s OzDoc Twitter chat. And chances are, that if you’re a diabetic, you probably have them too!

Like being able to force myself out from under those cosy covers in the middle of the night to check my Blood Sugar Levels. Just to be sure that they are not too low. And not too high either. But just right.

Like waiting for the right moment to make a mad dash from the dinner table to the bathroom when I’m eating out. Dialing up a big dose of insulin for all that mouth watering food I probably shouldn’t have eaten and hoping for the best. Trying to dial up my insulin as quietly, as discreetly as I can so that person outside my cubicle won’t notice. Won’t think I’m a weirdo. Won’t think I’m taking drugs.

Like being able to check my blood sugar levels in stealth mode during the day. Concealing my meter under the desk or heading over to the corner of the room. And being able to hastily finish and quickly hide those items the moment I hear footsteps. The moment I hear voices. The moment I can sense that someone is near.

Like being either a super gifted mathematician or a really good guesser when it comes to the carbs in my food. Working out that golden formula that goes something like “if I’ve eaten x grams of carbs, that means I need x units of insulin.” And “if 1 unit of insulin brings my blood sugars down by 3 mmol/L, then I need x units of insulin to bring me back in range.”

And being able to pick myself up again after a low point. After some diabetes related frustration. After some anger. After some shouting. Even after slamming things. Even after comfort eating. All without even letting it show to those around me. And being able to start all over again.

But above all of these ‘superpowers,’ I believe that just being able to live and deal with something as dynamic as diabetes day in, day out sure is worthy of superhero status in itself.

And the superpower I’m still waiting for? A personal diabetes assistant who can carb count, bolus, test me while I’m asleep and correct for me!

I couldn’t be more thrilled that I’ve finally realised my superpowers. I’m afraid I have to leave you now and use those mathematics superpowers to rescue my blood sugar levels from today’s breakfast!

Join the Oz Diabetes Online Community chat every Tuesday night at 8.30pm AEST by following the #OzDoc hashtag on Twitter.

First they Bagged Fat. Then Sugar. Now Carbs.

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I’m going to go on a bit of a rant today. If you don’t agree with this, I completely respect that. We are all different and have different things that work and don’t work with our diabetes. This is only my humble opinion.

Years ago, the experts were bagging fat. So people stopped eating dairy and everyone hopped on the “low fat” bandwagon. Then people started developing osteoporosis and joint pains from a lack of calcium. People began to put on weight and we discovered that the fat in low fat products was replaced with sugar (thanks, That Sugar Film). So although they’ve done a complete backflip on fat, something else has to replace it in the firing line, right?

Carbs. Yes, now it seems to be the carbohydrates coming under attack. The biggest indicator of this was the changes made to the Food Pyramid last week (click here to read more). Foods like breads, cereals and pastas were demoted to the ‘moderate’ section of the pyramid, despite previously being deemed healthy.

And to a lesser degree, Fruit. Now I have to hear things like “don’t eat more than 2 pieces of fruit per day” on the news. And why? Because apparently fruit has too much sugar in it. Natural sugar, no less.

And while I’m at it, all those caveman style diets – tell me, how long did the caveman actually used to live back in those days?

And all these allergies we seem to have today – I reckon half the problem is children not being exposed to enough of a variety in their diet.

And the liquid diets – please tell me, how do you not go hungry?

My point being, the experts can never seem to get it right. And I’m sick of being told what I can and can’t eat. Believe me, in a few years they’ll be telling us to eat junk food!

Yes, I am conscious of the sugar, fat and carbohydrate content when making my food choices. But I’ve never tried to cut any of them out completely. And for me, its not realistic. I know myself. I might be able to do it for a few days, maybe a week. And then I’ll just end up falling off of the wagon and binge eating again.

So, you want to know what’s my secret? Everything in moderation. Good knowledge of the foods I eat and their response on my blood sugar levels. Knowing how to respond with insulin. Having a treat every once in a while. Enjoying that restaurant meal. And trying my very best to eat healthy for the rest of the time.

Because if there’s one thing that diabetes will not stop me from doing, its enjoying my food.

Bolussing For My Birthday

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On Friday I celebrated my birthday. For most of you that would mean birthday cake, a delicious dinner, alcohol and lots of tempting treats. I, however, have type 1 diabetes. And for me, those material things just aren’t important. I like to look at the bigger picture. Having good blood sugar levels. Good control of my diabetes.

I woke up with a blood sugar level of 5.0 and it stayed in that range for much of the day. And I’m very proud of that. For breakfast I enjoyed a slice of toast and an unsweetened coffee. For lunch it was a delicious green salad and a bottle of water. At dinner there wasn’t a drop of alcohol on the table. And to top it all off, a delicious sugar free cake.

Pffft! Like diabetes will ever stop me from enjoying a real birthday.

For morning tea it was Coffees, Peanut Butter Tim Tams and chocolate covered Profiteroles. It was Red Rooster and Boost Juice for lunch. And I had dinner made to order (thanks Mum!) of Pasta Bake and Black Forrest Cake.

Can’t really complain about the presents either (and no, I’m not 21!).

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A jar of Byron Bay Cookies that I’ve been eyeing longingly for months, some unlucky scratchies and a brand new Sony DRX-100 digital camera. I really can’t sing this camera’s praises enough – it took me 5 shots to get the perfect snap instead of the usual 50!

Even though this past year has seemed a little slow moving, I’ve got a lot to be proud of. I’ve finally started a blog, something I wanted to do for years. And in the process I ignited a whole new passion for diabetes that I never knew was there. I work with a great group of people who are like a second family to me. I have my actual family who always believe in me and support me, even through the times that I don’t believe in myself. And I’ve successfully navigated my way through another year with type 1 diabetes. That deserves a gold medal in itself!

Diabetes is a job that employs me 24 hours a day, 365 days of the year. There is no annual leave, no sick days and I can’t leave it on the desk at 5 o’clock and go home. So I think I’m damn well entitled to one day where I can just have a “rest” from it all. And I bolussed. And bolussed. And bolussed.