Joe and I are happy to announce we are finally pregnant!! We are currently 17 weeks and baby is very healthy! Heartbeat is at 138 and baby is growing at a healthy rate. We waited to tell until the second trimester because it felt right to keep it for us the first trimester.
The first trimester went great. I was thankful I did not get any morning sickness. The unfortunate thing is I was incredibly hungry all the time. Being a diabetic, this was problematic. Per my dietitian I am to have my glucose levels back at 120 within 2 hours of eating food. This is so hard when you only want to eat very bad for you food all the time…like french fries. I want french fries so bad!
But I have been doing very good. I still allow myself the occasional treats while maintaining a lower A1C. According the Clarity app my A1C is at a 5.8, but I will know for sure in January.
The one nice thing about being a pregnant diabetic is seeing the doctor every 3 to 4 weeks. Joe and I get to experience more ultrasounds than most couples. We already got to see 2 ultrasounds and hear the baby heartbeat twice. It was amazing! I may have cried more than once. I can’t wait until our next appointment in January.
Oh…and we are already working on the nursery in our tiny house. We are completely reorganizing the house to make room. It is a long process! And a tiring process for someone pregnant. I keep needing to take breaks…it is so annoying!! I am going to be happy that we did it early vs later in the pregnancy. Thankfully I have a wonderful husband who is also going into overdrive getting everything ready. I am so happy to have such an amazing husband.
My first attempt of drawing a comic. My next ones will be shorter.
A tubeless insulin pump that appears easy to use! You can place anywhere you inject insulin. Tomorrow I start my journey with the Omnipod pump.
In the months before finding out I was diabetic my cat Bear started being my shadow. He followed me all over the house and curled up with me every night. I joked with my husband that I must be dying. Little did I know I was walking around with high blood sugar and my cat was trying to tell me.
After being diagnosed Bear was persistent whenever I had high blood sugar. He would meow at me and follow me until I checked my blood sugar. Once I corrected it he would leave me alone. I found this to be peculiar. I know there are dogs that are trained to warn their owners when blood sugar is dropping. But a cat who warns when blood sugar is high?
Recently I have experienced a couple of lows at night. I am unfortunately a heavy sleeper. But not so heavy that my cat licking and pawing at my face didn’t wake me up. Both times I checked my sugar and I was at 50 for one and 40 for the other.
So, I wanted to give a shout out to my cat. He is the best cat this girl could ask for. I don’t know what I would do without him.
While Katie was at work I used one of her lancets to help pop a giant zit on my tuchus.
After researching various recipes I decided to come up with my own version of vegan Ramon low sodium and low carb soup. Before I dive into the recipe I should explain why I make recipes like this. About three months ago a friend found out that his health needed some improvement. Per the doc he had to cut down on sodium and animal products. So, I offered to make him a dinner once a week that is vegan and low sodium. Since I eat low carb I also do my best to keep it low carb.
My first vegan Ramon noodle soup I followed a recipe I found online. For the Ramon pictured above I did my own thing. Sadly my Skinny Pasta was out of stock, but silver lining is I found another very good option for noodles called Smart Noodle by House Foods. They taste very good; slightly higher in carbs, but only by 2 carbs. Sodium is the same. I think I will likely use them again.
In all, I am very happy with how the recipe turned out. Per serving it was only 15 carbs and sodium was 180 mg. If you make this carbs and sodium will depend on the ingredients you use. Please keep in mind I made this to be spicier, so if you want it less spicy add less of the chili powder! If you like it super spicy add more chili. My friend loves spicy food so he added a little more spice to his bowl. Mine was more than
- 2-3 Packages of Smart Noodles or Skinny Pasta
- 1 Package of extra firm tofu
- 4 Cups vegetable broth
- 1 Cup Water
- 1 Teaspoon minced fresh ginger
- 2-3 Minced fresh garlic cloves
- 1/4 Cup shredded nappa cabbage
- 1/4 Cup chopped carrots
- 2 Medium turnips cut into small cubes
- 2 Tablespoons chili powder + 1 table spoon chili powder
- 1 Tablespoon chipotle chili powder + 1 tablespoon chipotle chili powder
- 1 1/2 Teaspoon coconut amino soy sauce
- 1 to 2 Teaspoon sea salt or kelp granules
- 2 tablespoons of oil (Coconut, vegetable, etc.)
- The night before prepare the tofu. I found a wonderful website for making the best tofu! Please reference the link here. https://minimalistbaker.com/tofu-that-tastes-good-stir-fry/ . For those wanting a quick how to:
- Wrap tofu in paper towel and set something heavy on it. Once paper towel is soaked through, remove the paper towel and wrap the tofu with fresh paper towel. Repeat the process until paper towel is not completely soaked.
- Cut tofu into cubes.
- Use the oil to grease a cookie sheet.
- Sprinkle evenly 1 tablespoon of chili power, 1 table spoon chipotle chili powder and 1/2 teaspoon salt on the pan.
- Put tofu on the pan spaced apart.
- Cook for 15 minutes, take out of oven, flip each tofu piece and bake for another 15 minutes.
- Remove from pan and let them dry further in a sealed container.
- The next day get out your crock-pot. Add all ingredients except for the tofu. Make sure to follow instructions for the low carb noodles. Most will suggest washing the noodles.
- Cook on low for 6 hours or on high for 3-4 hours depending on crock-pot.
- About 30-40 minutes before serving add the tofu.