Yes, it seems I'm destined to have "daily struggles" with my type 2 diabetes, and while I know I'm not in this boat alone, I still find it very difficult, and some days, almost unbearable, but I keep on keeping on.
One complication I have is nausea, whenever my sugars get high, I have rounds of nausea, and it's so frustrating. It seems that no matter what I do, my sugars just want to stay high. Pills no longer work for me, and I'm currently taking almost 100 units of insulin a day just to keep them in a normal range. :-(
Cut the tops off of the green peppers, but not the bottoms. Slice the peppers in half, lengthwise. Wash and pull out all the seeds. Pat them dry and set aside.
Very, very thinly slice the steak against the grain, as thin as you can get it.
Melt the butter in a large skillet over medium-high heat. Add the steak and salt and pepper and stir every few minutes, letting the steak get brown. When it's almost cooked all the way, add the onion and mushrooms. Cook until the onions are soft and transparent.
Spoon 1/4 of the filling onto one green pepper half. Top with two half slices of provolone and then put on another 1/4 of the filling. Top with the other green pepper half. Repeat with the other pepper.
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot. Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water. Do NOT stir. Cook overnight for 8 - 9 hours on low.
1 (10") prepared angel food cake, cut into 1' cubes 1 ( 1 oz.) package of sugar free, fat free vanilla or butterscotch pudding mix 1 1/2 cups skim milk 2 ( 8 oz. ) containers of cool whip FREE, thawed 10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)
1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.
2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.
3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
1/3 plus 1 tbsp. butter
Liquid sugar substitute to equal 1 cup sugar
3 tsp vanilla
3 eggs
2 tbsp. cocoa
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup chopped pecans
Mix butter, sugar substitute, vanilla and eggs together, then add flour, salt, baking powder, cocoa and pecans. Mix well and pour into a non-stick 8" pan. Bake @ 325 for 20 minutes.
4 chicken breast, boneless & skinless
1 cup ketchup
1 can diet coke
Mix ketchup & coke in a bowl
Arrange chicken in a non-stick skillet, pour ketchup & coke mixture over the
top, making sure to cover the chicken in the mixture.
Cover with lid, and cook on medium heat for 30 minutes, stirring occasionally.
Remove lid, cook 10-15 minutes more until chicken is done and sauce sticks
to the chicken.
for the bread:
3 over ripe bananas, mashed
1/3 cup melted butter
1/3 cup plus 2 tablespoons Splenda Sugar Blend
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
dash of salt
1 1/2 cups flour
Cinnamon/Sugar Blend Mix:
2 tablespoons plus 2 teaspoons Splenda Sugar Blend
1 tablespoon cinnamon
Mix well
Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray
Mix the bananas, butter, egg, vanilla and sugar, then add baking soda, salt and flour
Mix until combined but don't overmix.
Pour half the batter into prepared loaf pan, top with half of cinnamon/sugar mix, pour remaining batter on top, then add remaining cinnamon/sugar.
Bake for 50-60 minutes. Let cool completely before removing from pan.
2 tbsp. oil
2 tbsp. water
1/2 tsp. vanilla
dash of salt
2 tbsp. cocoa
2 tbsp. Splenda sugar blend
4 tbsp. flour
mini chocolate chips, peanut butter chips or nuts for topping (optional)
In a 12 oz. mug, add water, oil and vanilla and whisk well.
Add cocoa, salt, sugar and flour and mix all up.
Microwave for 60 seconds, do not over cook. Center should
be slightly molten. Add your favorite toppings or eat as is.
I'm a Type 2 diabetic and was diagnosed in July 2007 while in the hospital recovering from major surgery. It was a shock and honestly, has been very hard for me to deal with. I'm happy to say that I've finally accepted this disease and decided to make some important changes in my life and especially the way I eat. This blog is a way for me to stay focused on my diabetes and share with others my journey, as well as tips, and recipes that aren't only good for diabetics but for everyone.
In April 2011, I had complications with my blood sugars and they spiked very high sending me to the ER two days in a row...my vision was messed up and I felt very bad, but it finally scared me into the realization that I need to give up sugar altogether...that includes sodas, so no more regular Dr Pepper for me, nope it's Diet Dr Pepper from now on, no more sweets full of sugar, nope it's sugar free from now on. I encourage everyone to give up regular sugar, it's bad for you and there are so many people in the world with diabetes, and so many delicious sugar free recipes that you can make for yourself and your family and friends. The hardest part for me has been giving up the sugar, but now that I have, I don't miss it and I feel so much better.
I'm 46, divorced
mother of 2 boys, ages 20 & 10. I live in Texas, and have all my life, although someday I would love to move to another state, with lots of peace and quite, and beautiful scenery, animals, etc.
I love baking and cooking, cross stitching, scrapbooking, blogging/journaling, drawing, facebook, twitter, pinterest, photography and so much more, I just really love to create.
I love anything having to do with Art.
On the flip side of that, I also live with some chronic health problems, particularly diabetes. I'm 46 but some days I feel like I'm 56. I literally take life one day at at time, having good days and bad.
