See the title of this blog post? That’s basically my mantra lately.
Working from home (and never leaving the house, in general, except to walk around the neighborhood) has made me crave nothing but carbohydrates. Whether it’s in the form of biscuits, chips, chocolate, or cereal…I’ve been mowing down on many more carbs than I typically do.
I guess it’s the way I deal with stress and anxiety. Don’t get me wrong, I’m still eating plenty of fruits, veggies, and proteins…but I’ve also added an unnecessary amount of carbs into my daily diet. So I’m not totally trashing my body, but I am going through a little more insulin than normal. I’m also probably more apt to moving around whenever I can in order to combat higher-than-I’d-like blood sugars.
I can’t help it, I love carbs. They bring me comfort. They’re delicious. They come in so many iterations. But I don’t love how they make me feel (bloated, hyperglycemic, unhealthy, etc.). And I especially don’t love how they cause me to take more insulin than I prefer taking in a single day.
So I’m hoping that by admitting here that I’m overdoing it in the carbohydrate department will encourage me to cut back. Maybe small changes, like chia seed pudding (more to come on that in a future post) instead of cereal in the mornings for breakfast, are what I need to get me back on track. I’m not saying that I’m going to stay away from carbs altogether (oh heavens, no); rather, I’ll just be more mindful of how many I consume in a single day.
Besides making me feel better about myself overall, it’ll help me appreciate yummy low blood sugar treats – hello, Reese’s eggs – during those times that I genuinely need something sweet and carb-o-licious.
I refer to myself as a “grazer” – I’m constantly nibbling on food in between meals and I’m definitely no stranger to nighttime snacking while relaxing/watching television. If there are snacks in a room, I won’t ever be too far away from them.
I’m shameless when it comes to my love for snacks, but I can also admit that it’s not the healthiest habit. That’s because most snacks, at least the ones that appeal to me, contain carbohydrates that require me to take a bolus. Sounds like no big deal, right? It’s not, but for some reason, I usually neglect bolusing for snacks. I know better, but I can justify it to myself by saying, “Oh, it’s just a small handful,” or “Take a 15-minute walk when you’re done to burn off the carbs.” Most of the time, my blood sugar doesn’t go up too alarmingly high, but I’ve definitely experienced a few 250+ readings that shouldn’t have happened or could have been avoided if I had just bolused.
So I’ve made it a mission to track down the yummiest low-carb snacks out there (that aren’t cheese, deli meats, nuts, or celery, to name a few staples of mine that have become boring).
I’m happy to report it’s been a (mostly) tasty experiment.
I wrote about my success with pork rinds – the name still makes me cringe, but dammit, they’re good – over the summer. And I’m here today to share three more snacks that I’ve discovered are total wins.
Let’s start with the roasted edamame. These are fantastic. One serving has 9 grams of carbs, but 6 grams of fiber. Since I always subtract fiber count from carb count, this means there are 3 net carbs in one serving of edamame – such a win! I also love that they’re high in protein. Besides boasting enviable nutrition facts, they’re salty and satisfy in the same way as a handful of peanuts – just with significantly less fat and more protein.
Next, there’s the parmesan crisps. I know what you’re thinking: cheese! I just said above that cheese was getting boring for me as a snack, so what are these doing here? Well, they’re different from the old cheese stick or standard slice of American. These crisps are just like chips. But instead of tasting like potatoes, they taste like crunchy discs of cheese. What’s not to like about that? Oh yeah, they also have 0 carbs in an entire bag. Yaaaaaas!
Lastly, there are the seaweed crisps. I hope you didn’t just cringe when you saw “seaweed”. I was skeptic at first, too. How could anything containing that stringy algae that always gets wrapped around your legs when you venture into the ocean possibly be considered tasty? These might be an acquired taste for some, but I was surprised when I discovered right away that I liked these. The seaweed is somehow both salty and sweet at the same time, and combined with the sesame seeds, they’re lightly crispy and quickly become addicting the more you eat. These have 3.5 carbs in a serving of 12 crisps, but there’s fiber in these, too, so the overall carbohydrate content is minimal.
While higher-carb snacks like crackers, trail mix, and the occasional piece of bite-sized candy won’t be leaving my lineup any time soon, it is nice to know that there are some low-to-no-carb options out there that are actually delicious.
The whole freakin’ Internet knows how much I love carbs (as documented in a previous blog post). But that doesn’t mean that I don’t try to eat low or lower carb from time to time, especially when I find a recipe that sounds appealing.
So when I heard about “chaffles” a few months ago, I was intrigued.
The word “chaffle” is actually a portmanteau: It combines “cheese” with “waffle”. I love both of those things, but I was kind of confused as to how they could come together to create something that tasted good. After all, waffles are usually sweet, and cheese is savory…but then again, I’ve tried stranger combinations, so why not give chaffles a chance?
Not too long ago, I broke out my mini waffle maker (best ten bucks I ever spent) to whip up my first batch of chaffles. The recipe was laughably easy. All I had to do was combine half a cup of shredded cheese (I went with mozzarella) with one large egg. And that was it! These are two ingredients that I have on hand almost always, so I was very pleased that the recipe didn’t require anything special. But then again, it’s the kind of recipe that’s just begging to be tweaked, added to, and played with according to taste and craving – more on that later.
I mixed my ingredients and added a spoonful of coconut flour (a little research online taught me that adding it in would yield in a more waffle-like texture, and I happened to have some on hand). Within a few minutes, I’d made two chaffles and was eager to try them. I’d also read online that people eat these with syrup, just like normal waffles, but I decided to try them plain.
I was wowed from my first bite – somehow, the cheese-egg-coconut flour mixture really did taste like waffles. I didn’t really care about the how or why behind it: All I knew was that I was a big, big fan of chaffles.
I’ve made them several times since, and I see no end in sight to my love for chaffles. How could I not enjoy something that’s actually satisfying (I couldn’t believe how full I felt after eating two), doesn’t annihilate my blood sugar, and is so stupidly simple to make? It’s also the perfect recipe to play around with – I can add a splash of vanilla and a dash of cinnamon to make them sweeter, a bit of garlic powder, marinara sauce, and pepperoni to make personal chaffle pizzas, or I can use chaffles to replace bread for a sandwich. The possibilities are endless, and I’m a sucker for versatility.
The funny thing is that chaffles have apparently been lauded by the keto community for many months now…they’ve basically been the biggest food trend since staples like impossible burgers and celery juice. While I’m far from a “keto person”, I do appreciate the different experiments with food that stem from that diet choice and will happily incorporate any winning recipes into my regular lineup. As for chaffles, they get a giant thumbs-up from me and will be appearing on my plate for a long time to come.
It’s November 11th which means that it’s Day 11 of the Happy Diabetic Challenge! Today’s prompt is about go-to meals. What’s the best meal for my diabetes? The answer might surprise you…
I don’t have a go-to meal for my diabetes. Does that surprise you?
I know plenty of people from the DOC who eat virtually the same things each day for breakfast, lunch, and dinner. That seems to work well for those people, so more power to ’em!
On the other hand, I do my diabetes best when I eat a wide variety of foods. My ideal day of food will consist of a medium amount of carbohydrates, a good mix of fruits, veggies, and proteins, and probably a little something “naughty” – a square of dark chocolate or a cookie for dessert. I eat around 20-40 carbs at breakfast and lunch, and anywhere between 30-60 carbs for dinner. It really just depends on what I have on hand in the kitchen and how well-behaved my blood sugars are on a given day.
I suppose that, if I had to describe my go-to diabetes meals, it would look a little something like this:
Breakfast – Either a smoothie with protein powder, almond milk, and frozen fruit; eggs with toast/an English muffin and veggies; or plain oatmeal made with water, cinnamon, and sugar-free syrup
Lunch – Either a salad with tofu/deli meat and a piece of fruit (sometimes with peanut butter spread on it) or a sandwich with cut-up veggies and hummus with a piece of fruit
Dinner – This one varies the most, but my usual is a protein like chicken or turkey with a large serving of veggies and maybe a scoop of brown rice, quinoa, or a bread on the side, with a little something sweet to end the meal
I’ll share my current dinner obsession with you: roasted vegetables with sweet Italian sausage. I cut up a carnival squash (the yummiest variety out there – you can find it at local produce stands), bell peppers, a yellow onion, and a few baby potatoes, toss it all in olive oil, salt, pepper, and thyme, and spread it on a sheet pan. I add whole sweet Italian sausages on top and roast it all for 30 minutes at 425. Then I tear up some kale, toss it with olive oil and just a dash of salt, and throw that on top of the veggies and sausage and cook everything for an additional 15 minutes, turning over the sausages before sliding the pan back into the oven. And that’s it. It’s so tasty and easy to make, and very gentle on my blood sugars – which usually allows me to indulge a bit more on a sweet at the end of the meal.
What’s the go-to meal that works best for you and your diabetes?
In this edition of Favorite Things Friday, I share a new snack find of mine that I really enjoy: Zeno Bars.
I received this 3 bar sampler pack at no cost to me, shipped out by the Zeno Bar team. This is an unpaid review of a free product. This is my honest review of the product. My words were not influenced.
Now that we’ve got the full disclosure stuff out of the way, let’s dive into my review of…Zeno bars! I saw these bars in a post published by Beyond Type 1 and was instantly curious about them. They claimed to be not only delicious, but also low-carb, low GI (glycemic index), gluten-free, and vegan. In my experience, it’s rare for a bar to actually taste good but also be a healthful treat. So I decided to contact the company to see if I could get my hands on some bars. A major thank you to Sue Papuga, one of the co-founders, for making this possible and for her warm correspondence via email.
Without further ado, here’s my thoughts on each of the three flavors I tried:
Strawberry Nut – This was the first Zeno bar that I tried. As I unwrapped it, I was instantly reminded of another kind of snack bar: Lara bars. The texture and appearance of the Zeno bar was practically identical to a standard Lara bar, which made me excited because I love Lara bars. I don’t buy them often, though, because they have a high carb content that can make them tricky to bolus for.
But this wasn’t the case with the Zeno bar. I ate the strawberry nut flavor one afternoon as I was out and about running errands. I didn’t take insulin for it and, sure enough, my blood sugar didn’t budge for hours (until I ate some ice cream for a late lunch, that is). The bar was the perfect midday snack – soft, chewy, slightly sweet and zippy from the strawberry flavor. It almost tasted a bit like a peanut butter and jelly sandwich, minus the bread. So far, I was off to a good start with the Zeno bars.
My rating: 8/10
Cocoa Chip – Like Strawberry Nut, I really enjoyed how Cocoa Chip tasted. It was reminiscent of a Chewy chocolate chip granola bar, except I found the Zeno bar to be much more satisfying (and with hardly any carbs compared to the Quaker-branded bars). The only reason why I didn’t score it a touch higher was that it tasted like many other granola bars out there that also have the chocolate chip flavor profile. But just like the Strawberry Nut flavor, this one was soft and chewy, and didn’t raise my blood sugar at all.
My rating: 7/10
Almond Nut – This one REALLY surprised me, because I assumed almond nut would be the blandest flavor of the bunch. I’m happy to report that it was actually my favorite. It was practically like eating almond butter, which I’m crazy about, but in bar form. What’s not to love about that? Just like the other two Zeno bars, Almond Nut only had a few net carbs overall, and I experienced zero blood sugar spikes after consuming it.
My rating: 9/10
All things considered, it’s safe to say I had a great experience with Zeno bars. All three were yummy, made for quick and convenient snacks on the go, and (the best part) cooperated well with my diabetes. I’m especially looking forward to stocking up on the Almond Nut flavored bars, because they were so unique compared to other snack bars I’ve had, but also totally delicious.
After reading this blog post, I’m sure you’re wondering how you can obtain some Zeno bars to try yourself. Check out their website, zenobar.com, to order some bars and read more about their origin story.
In Hugging the Cactus’s infancy, I wrote a blog post called French Fries Are Evil. In this post, I came to the conclusion that french fries are evil because they’re fatty, slow-releasing but high carb little jerks.
I’m here today, almost two years after that post, to let you know that these feelings toward french fries have not changed one bit.
Yep, they’re still evil.
They straight-up tricked me into thinking that I was bound for a night of beautiful blood sugars not too long ago, despite the less-than-healthy decisions I was making regarding food and drink.
Why did I (naively) think that french fries would play nice with my blood sugars?
Well, for starters, I was doing my best to cut carbs the rest of the carbs I’d be consuming for this particular meal, which was a pulled pork sandwich with a side of fries. I ate less than half of the bun and I certainly didn’t finish the heaping portion of fries. But I did eat a lot more than I normally would (and savored every single one), making sure to bolus semi-aggressively for the indulgence.
And I was literally coasting for hours afterward – I didn’t budge above 130 for at least three hours post-meal. I was confused, but elated! Did I finally figure french fries out? Did I master the correct portion of carbs/protein/fat to eat with them? Or maybe my pancreas decided to resuscitate itself for a narrow window of time that particular evening?
I’m gonna go with the latter.
Because a bit after midnight – a witching hour, indeed – that’s when the crazy corrections, and excessive cursing on my part, started. The french fries had made a proper fool of me again, and I couldn’t believe I’d really fallen for their conniving ways again.
Needless to say, I won’t be ordering french fries with my meal again any time soon. Some foods just aren’t worth it when it comes to figuring out how to make them play nice with my diabetes, and french fries don’t quite cut the mustard.
Okay, to be TOTALLY honest, low blood sugars aren’t – and won’t ever be – fun. Nine times out of ten, they can be inconvenient, upsetting, and even scary (depending on how low it is). But like most things associated with diabetes, I try to look at the bright side every now and then to remind myself that it could be worse. So even though I don’t welcome low blood sugars in just about any circumstance, I decided to look at them, and their less-than-pleasant side effects, from another perspective. Hence, this three-item list that explains what makes low blood sugars slightly more tolerable to me.
The sweat. I detest sweating. I don’t care if sweat is the result of a good workout or a day spent at the beach – it’s gross either way. And it’s definitely not an attractive low blood sugar symptom. But…on the other side…I tend to sweat a LOT when my blood sugar is low and it makes me feel like I’ve just had an excellent workout without any effort or exertion on my part. So I guess it’s kinda like gleaning the health benefits that you’d get from sitting in a sauna for a bit? IDK…it’s a bit convoluted but just agree with me on this one.
The excuses. I’ve made it a personal mission to try to avoid using my diabetes as a scapegoat. There are times, though, that it really does prevent me from doing something in a timely manner/when I’m asked. For example, if I’m experiencing a low blood sugar at work and a colleague comes by to talk to me and ask me for something, I do find it’s best to let them know that I can’t attend to it right away because of the blood sugar. Nine times out of ten, people understand, and they let me treat it accordingly. And it gives me time to just relax and deal with it, taking the stress away from a situation by simply being honest about it (so I guess it isn’t really an excuse, but sometimes I feel a little guilty about using a low as an out on something. Low guilt is real, people!).
The cake. (Or really any food when you’re low. Because it all tastes delicious. But nothing is quite as satisfying as cake.) I think the inspiration for this blog post came when I was enjoying a big, fat slice of cake in order to bring my blood sugar back up. My goodness, some foods just taste beyond amazing when I’m using them to treat a low. The sweeter it is, the more satisfying it is to both my taste buds and blood sugar levels. And anyone who has experienced a low blood sugar before (people with and without diabetes) can attest to the fact that food is simply a million times better when it’s being consumed at a time that your body is URGENTLY telling you to feed it.
Alright…now that I’m looking back at these three things, I’m kind of laughing at myself. Because I can TRY to make low blood sugars a more positive thing, but let’s be real, they still kind of suck. But I guess there’s no harm in trying to be upbeat about them.
For someone who doesn’t eat sugar…. you sure do know how to bake….damn those were good
My coworker sent this to me via instant message as a way of thanking me for the cupcakes I’d brought into the office that morning. Before 11 A.M., a dozen and a half or so “butterbeer” flavored cupcakes I’d created were devoured by my coworkers, who gave rave reviews on their taste, much to the delight of this wannabe pastry chef.
This particular message of praise, though, made me simultaneously smile and cringe: It was that comment, again. The one about sugar and not being able to eat it.
Everyone in my office knows that I have type 1 diabetes. And because I make it my mission to spread awareness of how to react in certain situations that a T1D might encounter, most people I work with know that in cases of low blood sugar, fast-acting carbohydrates (i.e., sugar) are essential as they’re the fastest way to fix a low.
But every now and then, I’m reminded that no, people don’t always remember what you tell them about diabetes. It goes to show that there’s always room for more advocacy…which is why I write about diabetes and won’t stop talking about it to those who want to know more.
As a result, I’m constantly telling people that I can and do eat sugar; in fact, it saves my life from time to time. Maybe that’s the subconscious reason why I love baking cupcakes, cookies, and more: For a girl who relies on sugar sometimes, I sure do know that a baked good every now and then is what helps me stay alive.
Throughout June and July, I’m going to be a travel fiend. I’ve got plans to travel by plane at least twice, and by car countless times. My trips will vary in length from just a couple hours to eight or nine hours. My head’s spinning just thinking about it, but I’ve got to get it together enough to think about how I can make traveling with diabetes a little bit easier. Given my past travel experience, I can think of four things that are absolute musts for me to take on any trip…
4. Packing cubes
I always thought packing cubes were a total gimmick…until I actually started using them. I got a set of four for Christmas and they’ve really turned me into a much more efficient packer. They help me visualize the space that will be taken up in my suitcases, and what’s even better is that one of the cube’s is the perfect size for my diabetes supplies. I can fit 15-20 pods, a handful of CGM sensors, various device chargers, alcohol swabs, IV prep wipes, and more into the compact little cube. It’s so much better and more organized than the lame-o gallon-size Ziploc bag that used to store all my diabetes supplies for a trip.
3. My Myabetic backpack
I don’t know how I ever traveled with a purse as opposed to my Myabetic backpack. I can fit way more things into my backpack than I ever could put into my purse, and I love that there are specific compartments in the backpack for certain diabetes supplies. I know exactly where things I might need during a flight are stored, eliminating that panicky feeling I used to get when I would dig frantically through my purse in order to find my tube of glucose or my PDM.
2. Snacks and water
This is an obvious one. In my opinion, traveling with diabetes shouldn’t even be attempted without a refillable water bottle or at least two emergency-low-blood-sugar snacks. Even though it’s basically diabetes 101, I’m guilty of going places without water or snacks…and I’ve always regretted it. There’s not much worse than being in an unfamiliar place and unsure of where the closest food and water is located, especially when dealing with a blood sugar crisis.
1. My CGM
The most important tool in my travel kit is, without a doubt, my CGM. More specifically, my receiver is key, particularly when I’m traveling by air. I am religious about turning my phone off for the duration of a flight (just a weird paranoia thing, don’t judge me), so my receiver becomes my go-to whenever I want a status update on my blood sugar without taking out my meter and kit. It helps me handle any weird blood sugar spikes and drops that occasionally happen when I travel, and it provides me with a peace of mind that makes traveling with diabetes much more bearable.
Confession: I’m a brunch lovin’ millennial who also really hates brunch.
The reason I hate brunch (besides waiting all morning long to eat my first meal, I get hangry) is that it annihilates my blood sugars.
It probably has a lot to do with the aforementioned fact that the timing of a typical brunch is typically not favorable when it comes to my basal rates and insulin-to-carb ratios. On a normal weekday, I’m used to eating breakfast within an hour of waking up. My body and my blood sugars are very much so accustomed to this pattern, so when it’s interrupted, it shouldn’t be any wonder why they don’t respond well.
It’s not that I don’t try. I do everything I can to offset the lateness of a brunch meal by running a temp basal and ordering as low carb as I can. And it seems to work well, up until I get up to leave the table and head home. Often, I find myself correcting two or maybe even three times after brunch, and it’s extremely annoying.
Maybe I could help curb spiking blood sugar by ordering just one mimosa, as opposed to two or even three (or just skip drinking them altogether, but seriously, I’ve had enough mimosas in my life to know how to properly bolus for them). Maybe I could insist to my friends that brunch plans should be earlier and force all of us to wake up early on a weekend morning. Maybe I could skip brunch plans altogether.
But that would be accepting defeat. Just like I refuse to let diabetes ruin any aspect of my life, I won’t let it stop me from enjoying brunch with whomever I please. I’ll figure out how to avoid post-brunch highs, I just know it. It’ll just take a little more time and patience…and several more brunch outings. Yum.