Friday, July 29, 2011

Sandwich Wars!

My mother and my father make two very different sandwiches. My mother folds the cold cut meat nicely into even, symmetrical folds. The cheese is the exact size of the bread. The tomato is cleanly sliced through. Mayonnaise thinly spread across the bread before she cuts in a perfect diagonal across the sandwich. You can easily take a bite of my mother's sandwich without that annoying hassle of all the fillings squeeze out the other end.

My father, on the other hand, does not make perfectly, neat packages. My father slaps all that shit on there! Hope you like mayonnaise if you're eating my father's sandwich because there is gops of it. In fact, I think he uses a spoon to get it out of the jar! Tomatoes are sliced willy-nilly (yes, willy nilly, you know what it means!). Crap's falling out the sides. And then you try to eat it? Let's just say that you're going to need plenty of napkins when you eat one of my father's sandwiches!

These warring sandwiches are nice representations of my parents' personalities in some ways! My mother is definitely orderly and clean while my father is a little scattered, the one slappin' shit together at the last minute. :)

Though I have fond childhhod memories of my ever-so neatly packaged bologna and pickle sandwiches (don't knock' em til you've tried them), I have to say I am more of a "slappin' shit together" kind of sandwich maker. Sorry, Mom.

I recently made sandwiches for a road trip Jerry and I took. I generally don't have a problem eating out. Lord knows I do it way too much. But if there are things I can make at home, I prefer to do that sometimes. Especially for something like sandwiches, where I may only have the option of white bread or full fat mayonnaise (and I heart mayonnaise). It is easier for me to control what's going on my sandwich as well as controlling my blood sugar.

For this trip, I made two sandwich variations. One is Jerry's and contains turkey because he is a growing boy. The other was for me and contains no meat. These sandwiches were inspired by my local Whole Foods, which is really the reason I'm sharing "just" a sandwich recipe with you.

Jerry's MANwich (Turkey Avocado with Arugula)

1 fresh multi-grain roll
3 - 4 slices low salt turkey breast
1/2 avocado, sliced
1 - 2 slices swiss cheese
1 giant handful argula
1 - 2 tbsps mayo
salt and pepper

1. Dig out the innards of your roll. I suggest this just because there are a lot of things going on this sandwich and it is easier to contain if there are "pockets" in your bread.
2. Layer on all of your ingredients, starting with your turkey, avocado, cheese, and arugula. By being mindful of your layering, you'll get less slippage.
3. Spread mayo and salt & pepper your sandwich. This adds a nice kick and flavor to it!

Bonnie's Veggiewich (Avocado-Parmesan with Arugula)

1 fresh whole wheat roll
1/2 avocado, sliced
2 tbsps grated parmesan cheese
1 giant handful argula
1 - 2 tbsps mayo
salt and pepper

1. Dig out the innards of your roll.
2. Layer on all of your ingredients, starting with avocado, cheese, and arugula.
3. Spread mayo and salt & pepper your sandwich.

Tuesday, July 26, 2011

Big Decisions....

Split second decision. Impulsive, really.

"You know what? I'm going do it. You can have the rep call me." And just like that, I am getting an insulin pump.

Recently, I find myself thinking "This would be easier if I was on the pump." Like when I spent 8 hours in a car to Virginia where the only thing Jerry and I could think do was snack. Or when I was at a conference with high blood sugar and debated about getting up to take a correction shot in the bathroom.

I had set this goal of getting through the summer without the pump. I'm not sure why. It was sort of an arbitrary deadline. The reality is every single person I have spoken to tells me how much easier having the pump is! Why am I putting off making my life easier? Though I'm a little anxious about it, I'm also really excited.

Diabetes has been an adventure and this is just another part of the journey.

Monday, July 25, 2011


I have been very into picnics lately. I think it is because I have this cool backpack that has dishes and forks and cups and a cutting board and other cool stuff for picnic in it. I have had this cool, exciting backpack for about 2 years now and haven't actually used it. Until this summer, that is.

This recipe has been one that I have been making for our many (really two) picnics. I like it because it's light, easy, and won't make me have to unexpectedly crap my pants because it went bad sitting in the sun too long.

Not that that has ever happened to me. Ahem, Jerry. :)

Beet, Grapefruit and Goat Cheese Salad

4 - 5 medium sized beets or one package of prepared beets (from TJ's)
1 large grapefruit
1/2 medium red onion, thinly sliced
1/4 - 1/3 cup roughly chopped walnuts
1 small log goat cheese
1 small handful chopped fresh parsley
1 - 2 tbsp olive oil
salt and pepper

1. Prepare beets (which is a friggin' pain in the ass!) or remove from package. Quarter beets.
2. Cut bottom and top of grapefruit off so that it sits flat on the counter. With a sharp knife, cut off the peel and pith, but begin careful not to take off too much of the flesh. Remove any left over pith. Then slice into the segments of the grapefruit. (There's videos on youtube for this).
3. Add beets, grapefruit, thinly slice onion, and walnuts to a bowl. Add olive oil, salt and pepper to taste and stir. You could also make a vinegarette with the left over grapefruit juice and mix it in. See recipe below.
4. After the beet mixture is combined, then add the goat cheese and parsley. You don't want to add the goat cheese before tossing because the beet will take over and everything will be hot pink!

Grapefruit Vingerette
Juice of one large grapefruit
1 tsp sweetner of choice
1/4 cup rice wine or white wine vinegar
1 chopped garlic clove
salt and pepper
1/4 cup olive oil

1. Add all ingredients to a blender or small food processor. Blend until well combined and the mixture almost looks creamy.

Tuesday, July 19, 2011

A1C Anxiety

A while ago, Jerry said to me that he didn't want me to be upset if my A1C test wasn't as good as my last one (which was an awesome 6.2).

I rolled my eyes, sucked my teeth, and huffed "Of course I'm not going to be upset when my A1C isn't as good!" Really, Jerry?!?! It's not like I'm some crazy perfectionist/over-achiever who puts great pressure on herself to do EVERYTHING right and beats herself up when she doesn't. God! It's like you don't even know me or something! :)

After having a really shitty weekend of blood glucose numbers and feeling like I have gained a few extra pounds, I'm starting to really worry about it. I said that I would give myself an insulin pump-free summer because I was doing so well with my pen needles. Which means that I need to keep the same type of control over the summer so I'm not just using it as an excuse to avoid the pump.

My next endocrinologist appointment is at the beginning of August, which means I have less then a month to get myself back on diabetic track. This means getting back on a regular exercise schedule and being more mindful of my diet. I've been indulging way too much lately and definitely need to cut back.

I'm not fucking around here, diabetes! I'm coming after you! And it ain't going to be pretty.

Friday, July 15, 2011

In a Hurry!

My father instilled in my long ago that breakfast was the most important meal of the day. Usually this was accompanied by him storming our bed, violently lifting all the shades while banging a pot and singing "It's time to get up, it's time to get up, it's time to get up in the morning!" After all these years, I still eat breakfast every morning! Thanks Dad! 

However, there are mornings when I know I won't have a lot of time to make something. When I know these mornings are coming, I usually try to prepare. I'm a planner like that. For crazy mornings, I make overnight oats. Overnight oats is actually something I tried after reading about it in one of my favorite blogs, Edible Perspective. It's really just oatmeal, but cold. Or like cold soggy cereal that's been sitting in milk too long but is still good enough to eat. It's also mildly more refreshing during these hot, disgusting summer mornings.

I made a serving for breakfast this morning so that I could hurry up, sit in traffic, and be 15 minutes late for my meeting! Awesome!

Overnight Oats with Berries

1/3 cup rolled oats
2/3 cup vanilla almond milk
1/2 tsp cinnamon*
1 packet of truvia (or 1 tsp sweetener of your choice)
1 tbsp ground flax seed (for fiber and omega 3's)
1/4 cup frozen blueberries
Toppings of your choosing (strawberries and almonds pictured above)

1. Add all ingredients to a Tupperware container. 
2. Shake ingredients together to ensure it is well combined. 
3. Place in fridge and let sit overnight. 
4. Add whatever toppings you like in the morning, i.e. slice almonds, dried cranberries, peanut butter, chocolate chips, hot fudge, know, whatever is part of your usual breakfast repertoire.  

*An interesting note about cinnamon. According to the Mayo Clinic, "Recent research suggests that cinnamon may be helpful as a supplement to regular diabetes treatment...One study published in 2009 found that cinnamon taken twice a day for 90 days improved hemoglobin A1C levels." Good thing I sprinkle cinnamon on everything like it's crack cocaine! 

Monday, July 11, 2011

You Forgot the Shrimps!

Though I really love Puerto Rican food, I had my fill a few days into my trip. By our third day, I was craving a salad like a diabetic craves cake. Since coming home, I have definitely had the urge to eat lighter. Not only to lose the Puerto Rican food baby I developed while gone, but also because I likes light, summery dishes in warm weather!

I was dreaming of this salad on the airplane on the way home. When it came to me actually putting it together, I suddenly had this ridiculous need to add shrimp. Now, I don't really eat shrimp. I had one summer where we got a bad batch of shrimp and I haven't really liked it since. But this salad needed to have shrimp, damn it! Even if the shrimp is $15.99/lb! What?! I know!

But it was a nice addition to the dish.  

Zucchini-Bulgur Salad with Lemon-Mint Dressing

1 cup bulgur
1 medium zucchini
1/2 red onion, diced in 1/4 inch pieces
1/3 - 1/2 cup walnuts
1/2 cup feta
zest of 1/2 lemon
1 - 2 chopped garlic cloves
1/2 lb jumbo shrimp, shelled and cleaned

1/4 cup fresh lemon juice
1 handful fresh mint
1 tsp of your choice of sweetener
1 - 2 garlic cloves
1/3 to 1/2 cup olive oil

1. Boil 1 1/2 cups of water. Add 1 cup of bulgur, turn off heat, and leave covered for 30 minutes.
2. Dress the shrimp with salt, pepper, chopped garlic cloves, and olive oil. Heat a small pan and cook shrimp until they turn pink and curl in a tight "C", only a few minutes.
3. Chop zucchini in 1/4 dice as well as the red onion while shrimp cools.
4. Add zucchini, red onions, and walnuts to cooked bulgur.
5. Grate the zest of the lemon directly into the salad, careful not to get the white pith which is bitter.
6. Add all the ingredients on the dressing list and blend until combined, leaving mints into small flecks.
7. Add shrimp and dress salad with lemon-mint dressing. Then, add the feta as the last ingredient. 

Friday, July 8, 2011

Puerto Rico! Ho!

Despite the fact that I have about a million posts already written (I’m organized like that), it’s been a while since I have actually posted anything. The three of you who read this blog may have noticed.

The main reason for this is because I was in Puerto Rico! Ho! Between the adjustment back to real life and getting settled into work has made my departure from blogging much longer then I had anticipated. Plus, it has taken me this long to my shit together to write a post about our trip.

Puerto Rico! Ho! is an interesting place. It has beautiful beaches and a rich history, but also has a third world country kind of feel to it. One thing that is certain though is that the people have a great pride and respect for Puerto Rico. I could talk all day about the actual trip, but usually all I want to hear about someone’s vacation is the food!!!!

The food in tropical climates confuses me.  I just don't understand the concept of eating heavy foods, like stewed meats and starches, in a hot and humid climate. The last thing I want to do when all my body parts are sticking together with sweat and I have to slap on a bikini is eat a plate of rice and beans. You know what I'm saying? 

Luckily, no rice beans were consumed on this trip; however, lots of little pastries filled with guava and cheese were! Our first breakfast included a pastry buffet! But I can't actually show you a pastry buffet! Mostly because we didn't take any pictures, but really because this is a diabetic's blog. Duh. 

But what I can show you is.....the fruit we stole FROM the breakfast buffet. Dun dun dunnnnnn!

Eek! Lisa looks scared!


Whereas stolen fruit makes me look down right sexy. How do you like them apples?!

Who doesn't love a fruit cock and balls?!

Here are some other food highlights from our trip!


Nachos made with fresh plantain chips instead of tortillas!

Beef Empanadas!

It looks like turds on a plate, but actually it's ribs!
A few of my favorite meals aren't actually pictured here. One reason is because Lisa deemed that salads are not picture worthy. Pssh, whatever! Another is because the pictures didn't really come out and it's not fun to look at fuzzy pictures of what you think might be food.

However, for my final meal on the way home, I bought a tapas snack box on Delta airlines.  It had several different crackers, hummus, bruschetta, olives, cheese, and almonds.

It made me happy. In fact, I was so excited, I woke Lisa up to show it to her. I went through each individual item for her as if I was showing her my presents from Santa on Chrismas morning, "And then I got a bag of crackers, and then a jar of bruschetta, and then....." It was a trip highlight! For Lisa too.