Revisiting my new year’s resolution

I’m using the bonus hour that I acquired this morning when a low blood sugar woke me up to write this post. Last night I couldn’t fall asleep. I was pleased that my blood sugar was in the 80’s, having come up from a slight post-dinner low and stabilized at this most ‘normal’ of levels, but I had the nagging feeling that it wouldn’t last through the night.

See here is my big blood sugar-sleep dilemma: earlier in the week I’d had a bedtime snack close to bed and woken up with high blood sugar the next day. I was frustrated by this, but I had slept wonderfully. I find that the snack helps me fall asleep, but presents the challenge of usually requiring a little bit of insulin. Just the right amount though – too much and I’ll wake up low in the middle of the night (which is kind of dangerous you know), too little and I’ll wake up parched and drowsy the next morning (high bg).

So last night, I managed to avoid the bedtime snack. I’d brought up my low with a little bit of fruit right after dinner and then coasted. But being so close to 80 mg/dl made it hard to fall asleep and then I dropped over night.

Instead of sleeping this morning I’m doing research. I want to experiment with some of the food recommendations made by Adam Brown in this month’s issue of Diatribe. I think if I can find more foods that fill me up at dinner time without spiking my blood sugar, I’ll have less of a desire to snack later on.

There is always something great in Diatribe! I am amazed at how much I enjoy it and find useful diabetes wisdom every time I drop in. Check out the links above to see for yourself.

Finally, just in case you aren’t already in awe of sleep, I’ll leave you with this Radiolab podcast about its powers.

It’s frittata time!

I actually did it! I saw an intriguing recipe and made it-successfully!

This past week, I discovered a magical source of energy that allowed me to prepare multiple meals in advance. I became inspired to bake as a present for a friend who was turning 30, and then I couldn’t stop.

Everything I’ve made has involved cheese. In my fridge right now, I have over five kinds of cheeses, which admittedly is just average for me. I am most excited about this mini-frittata recipe that I found in an article titled, The Morning Meal, which was featured in a recent issue of diaTribe.

The recipe came from a food and diabetes writer named Catherine Newman, who edits a magazine called ChopChop which looks to have some great recipes that kids can help prepare.

For the recipe, check out her full article. There are also other diabetes-friendly, delicious, and Sunday morning appropriate recipes in her article!

I tested the frittatas out on a friend who doesn’t have diabetes – she was equally impressed. They were the perfect brunch meal paired with a little salad and buttered toast.

A couple more shout-outs:

Ricotta cheese – oh my gosh, ricotta cheese is so delicious. Now I have a bunch of it in my fridge that I’m eating with a spoon.

Lifeway Organic Kefir – This stuff if amazing and helps me eat less ricotta cheese.