hey Mak! going well, was admitted to hospital on tuesday because my keytones were 5.6 and needed stabilising, turns out im type 1 not type 2.
on novorapid 3 times a day and levemir at night, getting used to injecting myself, its not as bad as i though it was going to be which is good!
just adjusting to checking my sugar levels and doing the injections, im sure i'll work out a system soon enough, takes me about 10 mins atm!!
Hey Skybie, if you need a bit of support or want to ask anything you are welcome to pop into the gestational diabetes thread - there are lots of good tips for managing BSL's.
Skybie that sucks...ketones make you feel like absolute ****e.......if you want to ask any questions about type 1 feel free to pm me hun....30 yr veteran here...it can be a fairly steep learning curve but know that there are a couple of us on here who can answer questions and give some support!
I also recommend the diabetic living magazine...I love it to bits and pieces and it has awesome recipes....also grab a copy \of The New Glucose revolution by Jennie Brand Miller....it is the bible that explains the GI factor of food and how it all works...it will make it alkl so much easier if you can wrap your head around it.
I love Diabetic Living magazine - there's heaps of good info in there about managing diabetes and some yummy recipes too.
I will put my favourites up here:
Roast Vegetable Pasta
(Serves 2 as a main)
Ingredients:
3 zucchini, cut into 2cm chunks
1 red capsicum, cut into 2cm chunks
1 red onion, cut into thin wedges
2 baby eggplant, cut into 2cm chunks (I am NOT an eggplant fan, so I leave this out)
2 teaspoons of olive oil
200g punnet of red grape tomatoes
125g can chickpeas, rinsed and drained
2 garlic cloves, crushed
120g egg fettuccine or gluten free pasta
1 tablespoon of balsamic vinegar
1 and a half tablespoons of freshly squeezed lemon juice
3 teaspoons of bought basil pesto
1/4 cup chopped fresh continetal parsley
Freshly ground black pepper
50g reduced fat feta, crumbled
Method:
1. Pre-heat oven to 200*C (fan forced). Line a roasting pan with baking paper.
2. Put the zucchinin, capsicum, red onion, eggplant and one teaspoon of the oil into a bowl. Toss well to coat. Place in a single layer in a roasting pan.
3. Put the tomatoes, chickpeas, garlic and remaining oil in a small bowl. Toss to combine.
4. Roast vegetable mixture for 15 mins. Add the tomato mixture to the roasting pan. Roast for a further 5 mins or until the vegetables are tender.
5. Meanwhile, cook the pasta in a large pan of boiling water following the instructions on the packet. Drain well and return to the pan.
6. Add the vinegar, lemon juice, pesto and parsley to the pasta. Season with pepper and toss well to combine. Add the vegetables and feta. Toss gently.
7. Divide the pasta between shallow bowls to serve. Enjoy!
I love love love this recipe and it is relatively simple too and very filling. I find that it makes a lot more than we can eat in one meal even feeding two toddlers as well even though it says it serves only 2.
Simple idea for a salad dressing that I really like is a Lemon and Herb Dressing:
Ingredients:
1/4 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon wholegrain mustard (though I use other mustards as well which also work fine)
1 teaspoon of finely chopped continental parsley
1 teaspoon finely chopped chives
Ground black pepper
Put ingredients in a small screw top jar, seal and shake. Serve with the salad of your choice.
I also really enjoyed having a piece of fruit toast with light cream cheese for a snack. Depending on how your BSLs go - I found this a good snack while I was diet controlled with GD with DS but when I was on insulin with DD2 then it used to send my BSLs a little high (but then looking at food send my BSLs out of control).
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