As we go through life, we experience change. The external changes are easier to see. It's the internal ones that are invisible. Or are they? Many changes have signs. We just may not know them... Like the ridges running parallel up and down your fingernails may be a sign of diabetes. Once you know you're diabetic, you learn that hunger may be a sign of your blood sugar being high. Or it could be that you're just actually hungry. Being diabetic is tough; and it's normal to start second guessing your body's signals.
Do you ever play the game of guess that blood sugar number based off of how you feel? The longer you’ve been diabetic, the more likely it is that you may have played this game. Are you good at it? Would you like to become good at recognizing your biofeedback?
It’s not easy having diabetes. We all have times when we just get burned out because we get tired of getting confusing signals. Another trigger is seeing people eating our favorite food that we can’t eat anymore. But is that true?
We can eat anything we want, but there may be bad consequences. Sometimes practicing portion control will allow us to eat some of these foods. It may just be in the smallest quantities. I just get a taste; but unfortunately, it's just enough to make me want more.
Eating a tiny amount is frustrating. I started to learn about nutrition and ingredient swapping. Finding healthier ingredients for recipes became a reason to celebrate the small wins. I discovered I could still eat my favorite dishes without blowing up my blood sugar. I decided to share my recipes; so newly diagnosed diabetics wouldn't struggle like I did.
That may be why you’re here. If you have a favorite dish or food, please message me on this website. Let me know what it is. I may have already made it. Or you may inspire me to create a new recipe.
This week's inspiration comes from watching others enjoying breakfast pastries. It made me want a sweet breakfast treat. This recipe is very versatile. You can eat it for breakfast, an afternoon snack, or a dessert. I highly recommend pairing it with elderberry flavored Effer C tea for your afternoon snack.
2 teaspoons cinnamon
1 cup almond flour
1 cup heavy whipping cream
1/2 teaspoon stevia
1/2 teaspoon vanilla extract
1/2 cup cream cheese
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1.) Preheat the oven to 325°.
2.) Mix the almond flour, cinnamon, nutmeg, and clove in a bowl.
3.) Put the mixture in a blender with the eggs, stevia, vanilla extract, and cream cheese. Blend on a low setting.
4.) Stop after a few minutes and scrape down the sides. Blend until completely mixed.
5.) Coat a muffin tin with butter spray.
6.) Fill the cups 3/4 of the way full.
7.) Cook for 30 minutes.
This is a treat. The cream cheese and heavy whipping cream make the center soft and smooth surrounded by a sweet bread crust. Almond flour is a great substitute for regular flour and creates the crust. The protein from almond flour and eggs helps level out blood sugar. The cinnamon helps prevent inflammation. (Cinnamon is also a natural blood thinner and helps with blood sugar control.) The type of cinnamon does matter! Ceylon cinnamon is a bit more expensive, but the health benefits make it worth the expense.
In northern Georgia, it was so warm the past few days. It felt like early spring. I went outside and started gardening. The daffodils, hyacinths, pansies, tulips, tulip trees and peach trees are blooming beautifully… I put on the headphones and started listening to music. It gets me going. I work longer; and gardening makes my blood sugar drop.
This is when I need to check my glucose level. It is also when I start playing the blood sugar guessing game. I guess what I think my meter reading will be based off of the feedback from my body. I've gotten pretty good at being able to tell the reading within 10 to 15 mg/dL. When my blood sugar is below 100 mg/dL, my reward is going inside and eating something to get my blood sugar up. I try to ensure it doesn't spike. Usually, I rely on a recipe from this website. That means in another couple of hours, I may need another snack before dinner.
It took me a few years to figure out the best choices for me to carefully raise my blood sugar. We are all individual. You will need to figure out how your body reacts to food. If you would like some mentorship, I would be more than happy to be your health coach guiding you to solutions that are unique and fit into your personal life. Just contact me on this website. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.
Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up-to-date lab work.