I did it.
It's done.
I rode my bike 40 miles through all 5 boroughs of New York City.
It was pretty fucking awesome.
Unfortunately, I don't have a lot of pictures to share. You know....because I was on my bike.
But it was incredible. In fact, it's what I imagine the apocalypse to be like....before the zombies come in and start trying to eat our faces. Riding my bike up 6th Ave with not a single car on the road as if I (plus 32,000 others) was the only person awake was surreal.
Diabetes management was not nearly as difficult as I would have thought either. Here's how I managed.
First, rather then buy a "too-cool-for-school (or Sizzler)" fanny pack, it was cold enough for me to wear a light fleece with plenty of pockets. I loaded myself up with a snacks, including granola bars and applesauce packets plus what ever additional freebies were given out at the rest stops.
I ate a hearty breakfast of oatmeal, sliced banana, and soy milk eaten with a little less insulin then normal. I figured it was better to go into the tour with a slightly elevated blood sugar then low. When I checked my blood sugar right before the race, it was 168. I lowered my basal insulin to 50% of its normal dosage. Ah, the wonders of the insulin pump never cease to amaze me!
About 5 miles in, my riding partner needed a potty break, where I checked my numbers again. In 5 miles, I had dropped to 98 BG. I ate a mini Larabar without insulin (only 8g of carbs). After another 7 miles, my riding partner needed another break, which gave me time to eat some raisins and half a bagel. This time, I gave myself the proper dosage of insulin, figuring the bagel was going to keep me even (high carbs, high activity rate). At mile 15, we stopped again (she had a very small bladder). This time, I ate a banana, more raisins, and a dose of insulin.
Things were going pretty well until about mile 35. It was the longest stretch we had gone without stopping and snacking. It also happened to the hardest part of the tour, which was the BQE and over the Verrazano Bridge. About midway through the bridge, I was feeling a little shaky and not just from the uphill climb. Luckily, I came prepared with snacks and was able to quickly suck down a GoGo Squeez apple sauce packet (Apple Grape!), a diabetic's best friend.
By the time I arrived at the finish line in Staten Island, I was spent! And hungry! And had a 125 blood sugar! Which meant I could go to town on the free samples and eat an amazing vegan black bean burger with vegan cheddar cheese and relish from Bareburger at the tour's finish line festival. Holy crap, I'd bike another 40 miles just to eat another burger!
So....that's how it went.
I didn't die. I made through all 40 miles without keeling over from exhausted or hypoglycemia (always a success in my book). I experienced the city in an entirely different, glorious way. I ate a delicious burger. And now have a much better sense of what to expect during the zombie apocalypse (sans zombies).
All and all, quite the happy experience!
If you are looking for an inspirational blog about diabetes, this isn't it.
Tuesday, May 7, 2013
Friday, May 3, 2013
Fanny Pack City
The 5 Boro Bike Tour is quickly approaching (this weekend EEK!) and I have to say that my "training" has been less then stellar (if we can even call it training). I'm sure 40 miles is NOT going to go quickly. One thing I have been considering as d-day approaches is diabetes management.
How am I going to bike for 40 miles and not pass out from hypoglycemia? Conversely, how am I going to manage my diabetes so that my blood sugar doesn't get so high that it dehydrates me? It really can be such a delicate balance.
Up until this point, my planning has been....light. In that I hadn't been doing very much at all. Mostly because I figured the day before, I'd throw some applesauce packets, juice boxes, and granola bars into my backpack and consider myself responsible.
Except, recently, the 5 Boro Bike Tour people sent an e-mail with new security precautions as a result of the tragedy of the Boston Marathon. While I appreciate the increased security, it has led to a bit of a diabetes dilemma. New security protocols state that there will be no backpacks, saddlebags, or hydration packs allowed. Well, piss in my Cheerios, what am I going to do now?
It's time to start Plan B-ing it. Which is really Plan A-ing it. Because I hadn't really started planning at all.
Fanny Pack City, here I come!
How am I going to bike for 40 miles and not pass out from hypoglycemia? Conversely, how am I going to manage my diabetes so that my blood sugar doesn't get so high that it dehydrates me? It really can be such a delicate balance.
Up until this point, my planning has been....light. In that I hadn't been doing very much at all. Mostly because I figured the day before, I'd throw some applesauce packets, juice boxes, and granola bars into my backpack and consider myself responsible.
Except, recently, the 5 Boro Bike Tour people sent an e-mail with new security precautions as a result of the tragedy of the Boston Marathon. While I appreciate the increased security, it has led to a bit of a diabetes dilemma. New security protocols state that there will be no backpacks, saddlebags, or hydration packs allowed. Well, piss in my Cheerios, what am I going to do now?
It's time to start Plan B-ing it. Which is really Plan A-ing it. Because I hadn't really started planning at all.
Fanny Pack City, here I come!
Tuesday, April 30, 2013
Three Times Fast
Banana Bread Bars.
Try saying that three times fast.
Since I've been on this "Make Everything Myself" trip, granola bars have been at the top of my list. My goal is to try to make one that replaces my favorite Kashi Peanutty Dark Chocolate Granola Bars. Those might take a while though, so these Banana Bread Bars are the next best thing. These bar are almost an exact replica of Oh She Glow's Banana Bread Protein Bars, with just a few changes to make them a little less fat heavy (even if they're good fats).
They are definitely a hardy bar! Great for eating as I ride 40 miles in this weekend's 5 Boro Bike Tour. Weeeeeee!

Try saying that three times fast.
Since I've been on this "Make Everything Myself" trip, granola bars have been at the top of my list. My goal is to try to make one that replaces my favorite Kashi Peanutty Dark Chocolate Granola Bars. Those might take a while though, so these Banana Bread Bars are the next best thing. These bar are almost an exact replica of Oh She Glow's Banana Bread Protein Bars, with just a few changes to make them a little less fat heavy (even if they're good fats).
They are definitely a hardy bar! Great for eating as I ride 40 miles in this weekend's 5 Boro Bike Tour. Weeeeeee!
Banana Bread Bars
by Bonnie Graham
Keywords: bake snack oats nuts peanut butter bananas
6046199
Ingredients (8 - 10 bars)
- 2/3 cup gluten-free rolled oats
- 1/2 cup buckwheat flour
- 1/2 cup chopped walnuts
- 3 tbsp chia seeds
- 3 tbsp mini dark chocolate chips (such as Enjoy Life brand)
- 1 tsp cinnamon
- 1/4 tsp fine grain sea salt
- 3/4 cup mashed ripe banana (about 2 small-medium)
- 1/4 c butter
- 1/4 cup brown rice syrup
- 1 tsp pure vanilla extract
Instructions
1. Preheat oven to 350F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way.
2. Whisk all dry ingredients together in a mixing bowl.
3. Mash bananas until smooth and measure out 3/4 cup. Stir together the banana and all the wet ingredients in a bowl.
4. Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky.
5. Scoop batter into prepared pan. Press batter down to spread it out evenly with wet your hands lightly
6. Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completelybefore removing and slicing into bars.
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Wednesday, April 24, 2013
Countdown
I'm sure I have 15 posts that are entitled "Countdown" on this blog.
And each and every time I write the title, Final Countdown plays through my head. I hear the electronic rock pumpin' through my ears as I type. This is normal, right?
Well, this post is not a countdown to vacation or detox or whatever other silly things I may have counted down to before. This countdown is for something far more exciting (with exception of vacation, nothing is more exciting then a vacation!).
It's for the start of the Farmer's Market! Yippee, I looooooooove the farmer's market!
And I am determined to make you love it too. Again.
It starts May 1st and trust that we will be at the very first one! Because you and I are BFFs like that.
And each and every time I write the title, Final Countdown plays through my head. I hear the electronic rock pumpin' through my ears as I type. This is normal, right?
Well, this post is not a countdown to vacation or detox or whatever other silly things I may have counted down to before. This countdown is for something far more exciting (with exception of vacation, nothing is more exciting then a vacation!).
It's for the start of the Farmer's Market! Yippee, I looooooooove the farmer's market!
And I am determined to make you love it too. Again.
It starts May 1st and trust that we will be at the very first one! Because you and I are BFFs like that.
Wednesday, April 17, 2013
Ricotta: Not Just for Lasagna
I'm doing it, people.
I am single-handedly changing the food profile for ricotta cheese. Yes, me. I. This gal right here.
I am breaking you out of your "ricotta is only for lasagna" boxes! I am freeing you from the constrictions of "ricotta is only stuff shells!" I am giving ricotta to you as a....wait for it....dessert!
You can totally thank me later.
Wait. What? What did you say? That you've had ricotta cheesecake. And cannolis, where ricotta is the main filling.
Couldn't you just let me know have my moment?

I am single-handedly changing the food profile for ricotta cheese. Yes, me. I. This gal right here.
I am breaking you out of your "ricotta is only for lasagna" boxes! I am freeing you from the constrictions of "ricotta is only stuff shells!" I am giving ricotta to you as a....wait for it....dessert!
You can totally thank me later.
Wait. What? What did you say? That you've had ricotta cheesecake. And cannolis, where ricotta is the main filling.
Couldn't you just let me know have my moment?
Cinnamon Ricotta Cream with Maserated Strawberries
by Bonnie Graham
Prep Time: 15 minutes, plus berries
Keywords: dessert strawberries cinnamon
6045556
Ingredients (4 servings)
- 1 1/2 c homemade or store-bought ricotta cheese (homemade recipe to come!)
- 1 tsp cinnamon
- 3 - 4 tbsp milk, depending on desired consistency
- 2 - 3 tbsp honey, depending on your taste
- zest of 1 orange, optional
- 3 - 4 tbsp chocolate chips
- pinch salt
- 2 cups sliced strawberries
- 1 tbsp sweetener of your choice
Instructions
1. Clean and slice your strawberries. Place in a container with sweetener of choice and toss thoroughly. Allow berries to sit for 4 hours or overnight.
2. Add all ingredients for ricotta to a food processor, starting with the least amount of liquid to start. Taste and add milk/honey as you go until you reached your desired consistency and sweetness.
3. Top ricotta with maserated berries and chocolate chips!
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Thursday, April 11, 2013
For My Consideration
I have been neglectful in sharing that I will be doing the NYC 5 Boro Bike Tour in less then a month!
Whaaaaaat?!?! I know, right?
It is 40 mile bike ride through the 5 boroughs of New York City, where you're able to bike over a number of the amazing bridges all over the city. It should be awesome. I love to ride my bike and this has given me a great excuse to get on it as much as possible.
What was pretty amazing about the registration experience is that diabetes did not come up at all. Not for me. Not for the good folks who manage registration. It was just a straightforward "I want to do this. I am signing up for it. Oh, look, done." There was no debate about whether I could/should do it with diabetes.
Yay for being over diabetes!
But then the reality set in. It was great that diabetes didn't play a role in my decision making AT ALL in doing the bike tour, but now it definitely has to be part of the training plan. My longest ride so far has been 10 miles. A far cry from 40, I know. Each time I've gone riding, I have come home with a low blood sugar. As I move forward in my training process, and on the day of the tour, I definitely need to do some planning.
I'll let you know how it goes.
Whaaaaaat?!?! I know, right?
It is 40 mile bike ride through the 5 boroughs of New York City, where you're able to bike over a number of the amazing bridges all over the city. It should be awesome. I love to ride my bike and this has given me a great excuse to get on it as much as possible.
What was pretty amazing about the registration experience is that diabetes did not come up at all. Not for me. Not for the good folks who manage registration. It was just a straightforward "I want to do this. I am signing up for it. Oh, look, done." There was no debate about whether I could/should do it with diabetes.
Yay for being over diabetes!
But then the reality set in. It was great that diabetes didn't play a role in my decision making AT ALL in doing the bike tour, but now it definitely has to be part of the training plan. My longest ride so far has been 10 miles. A far cry from 40, I know. Each time I've gone riding, I have come home with a low blood sugar. As I move forward in my training process, and on the day of the tour, I definitely need to do some planning.
I'll let you know how it goes.
Tuesday, April 9, 2013
Should Be Waffles
Recently, I went way for the weekend and assumed the place I was staying had a waffle maker. What American household doesn't, right? Imagine my enormous disappointment when there was NOT a waffle maker. Especially since I had glorious plans to make Healthy Carrot Cake Waffles.
Doesn't that sound amazing? With the exception of the healthy part. Which only sounds amazing to me.
I had to Plan B it and turn those glorious waffles into pancakes. The disappointment of no waffle maker and just pancakes subsided a bit when I realized that there was real maple syrup. Can we say fat kid? Usually, I don't let myself have real maple syrup for the obvious pancreatic reasons, but I figured since I lost out on the waffles, I could go for the syrup.
And, yes, I realize that the pancakes are just waffles in a different form! What are you, the Pancake Police?
Let me enjoy my should-be waffle pancakes and syrup!

Doesn't that sound amazing? With the exception of the healthy part. Which only sounds amazing to me.
I had to Plan B it and turn those glorious waffles into pancakes. The disappointment of no waffle maker and just pancakes subsided a bit when I realized that there was real maple syrup. Can we say fat kid? Usually, I don't let myself have real maple syrup for the obvious pancreatic reasons, but I figured since I lost out on the waffles, I could go for the syrup.
And, yes, I realize that the pancakes are just waffles in a different form! What are you, the Pancake Police?
Let me enjoy my should-be waffle pancakes and syrup!
"Should-Be Waffles" Carrot Cake Pancakes
by Bonnie Graham
Keywords: breakfast carrots
6044383
Ingredients (2 servings)
- 1/2 cup whole wheat pastry flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 2 tbsp sweetener of choice (I used stevia)
- 1 large carrot, shredded (about 1/3 c)
- 2/3 cup milk or water (more or less may be needed based on desired consistency)
- 1/2 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
1. Combine dry ingredients in a mixing bowl, and stir well.
2. Add shredded carrot and liquid ingredients. Mix well.
3. Heat a frying pan over medium heat.
4. Grease pan and drop 1/3 c amounts of batter into the pan. Flip when sides firm up slightly or if the tops start to bubble.
5. Flip and cook for 30 - 60 seconds on the opposite side.
6. Remove to plate and enjoy with toppings of your choice!
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