Dietician Meeting #3

Monday, November 19, 2012

Remember, everything's different from person to person. There's no magic formula

That said, my FBG is always the highest number of my day. So we discussed what IS a healthy snack before bed, she gave me a few examples, and a specific formula to try out.
15 g carbs 7g protein = good before bed snack
Some examples:
A tennis ball sized apple and a spoonful of nut butter or a piece of cheese

This week's goals:
*Keep an offline food journal document what I eat when and track the trend of how late I eat a snack before bed and is there something that consistently brings the #’s down in the morning. Plus write down when I exercise and how does it impact my BG.

Metformin. Talk to my Endo about maybe trying to just take a full dose in the morning, and half a dose at night and see if that helps the nausea and the FBG

Next dietician appointment 2 weeks (1 PM Monday Dec 3)

PLanning my meals only went so far. We still didn't follow it well. Carlie told me however to tell her the days I plan to cook dinner, and she'll plan her day better so she'll be hungry to eat with e when she comes home. Because a big part of it was that I got tired of making meals and then having the turned down.

A friend shared his favorite butternut squash recipe with me, and I'm making it for thanksgiving along with some pumpkin dinner rolls (Shaped like actual pumpkins)

Ducks Butternut squash soup

Stuff you will need
3 cups of cleaned chopped Butternut Squash
3 and a half cups of water
1 handfull of dried cranberrys
two good pinches of salt
three shakes of pepper
and a tiny pinch of cayanne pepper. (for oomph)

Put everything into a nice size pot on the stove and bring everything to a nice rolling bubble
(enter in a good cakkle too for the heck of it..)
give everything a good stir to keep things even in the pot..

once you have a good harty boil going, pop a lid on your pot.
and turn the heat down to a nice simmer..Because now what you are doing is reducing the water
and letting everything get squishy..

At the buzzer ~
You want to check for mushieness. You squash is gunna look like mashed potatos. If so thats a good thing. because what you wanna do is take a big spoon or potato masher and mush everything up. Yes cranberrys too!

Give everything a good stir. (dont worry if its lumpy)

Turn off heat let it cool down..and enjoy!
Garlic bead or bread with a little olive oil is great addition.


I'll also be making these with slight modifications to make the higher in protein and fiber:
By Nicki Blake Chafetz in GOURMET BABYLON (Files) · Edit Doc

2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
1/4 cup lukewarm water
3/4 cup whole milk, scalded
1 cup canned pumpkin puree
1/3 cup light brown sugar
1/3 cup white sugar
6 tablespoons butter
1 egg
1 teaspoon salt
5 cups all-purpose flour
15-20 pecan halves, sliced into 3 vertical sections
1/4 cup melted butter, optional
Preheat oven 350ºF
Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree to the milk and combine well.
In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
If the center indentation is not obvious, poke it again with your finger.
Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
Insert pecan slices on top to mimic pumpkin stem.
Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
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Member Comments About This Blog Post
    The snack sounds perfect. I think the food journal is an excellent idea too.

    I bet those pumpkin dinner rolls will be beautiful!
    1889 days ago
    YOU are worth the effort it is taking to find your just right plan.
    1891 days ago
    I'm simply impressed that you continue to work hard at getting the nutrition right. Some people would give up by now.
    1891 days ago
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