After reading the Cali’flour Kitchen cookbook from cover to cover, I knew Amy Lacey would be the perfect guest to wrap up diabetes awareness month. Her desire to bring back dietary normalcy, especially her family’s pizza nights, after her auto immune diagnosis was the driving force behind Cali’flour Foods – the first cauliflower pizza crust. Her brand will bring pizza back into the lives of people like me, who live with Type 1 diabetes. Continue reading →
I was honored to be chosen as one of ten Patient Voice Contest winners for the DiabetesMine Innovation Summit. During the two day event, I was surrounded by industry leaders, tech gurus, genius creators of diabetes apps, and many fellow advocates. This Summit coalesced the mother lode of advancements in diabetes management, and a few of the brave souls in attendance took time to chat with me. Though our interviews were brief, each guest radiated an optimism and passion for helping to better the lives of those of us living with diabetes, and I hope their energy inspires you as well.
It is always a pleasure to connect with fellow diabetes advocates, Rev Run and Justine Simmons. They radiate positive energy and had me laughing with their ability to call each out when it comes to healthy lifestyle choices. There is no doubt, their passion to rewrite their family history with Type 2 diabetes is contagious and the Simmons kids are teaching them a thing or two.
In life, we meet people who leave us feeling lighter and rejuvenated–Tonya’s one of those people. Every word she speaks is embodied in her own life. She’s curious and open-minded, a professional student in healthy living. As a nurse at Wellness and Longevity (an functional medicine clinic in Oklahoma City), she works with patients daily on optimizing their foundations for health. In her second episode (refresh with episode 10), we focus on the foundations of a vital life and how to reengage with meaningful resolutions. Diabetes can be a reflection of how we’re eating, moving, sleeping, and managing the mind. Tonya helps us get back to those basics, letting diabetes management reflect back out.
When I received my invitation to serve as a Peace Corps volunteer in Ukraine, it included a primer on life in Ukraine, with general information on history, geography, transportation, culture and a small section on food. It should come as no surprise to other PWD, but I have a sometimes wonderful and sometimes dangerous relationship with food. The information shared they’re heavy on meat and vegetables, with seasonal access to produce, and the majority of grocery shopping is done in open air bazaars and small shops. This was helpful, but didn’t minimize my anxiety when it came to carbohydrate counting or questions about glucose tab availability. Continue reading →
The DDG culinary partners in crime came together, but this time, we didn’t have a recipe or theme for that matter. The only plan of action – clean out the fridge. We’re rule breakers or makers so there’s no right or wrong way to whip things together to create a KILLER brunch. Below is a recap of how we made it happen.
Step 1: Clean out your fridge – that means EVERYTHING. We gathered fruit, various cheeses, carrots, onions, garlic (lots of it), tomatillos, tomatoes, shallots, squash and shrooms. Continue reading →
After a few months of friendly stalking, we scored the opportunity to chat with hip hop legend and diabetes advocate, Rev Run and his wife Justine Simmons. With 1 in 3 adult Americans being at risk of Type 2 diabetes, they’re spreading the word about T2D prevention with the help of Ask.Screen.Know™. In this episode, we’re swapping recipes, avoiding the food police (while simultaneously encouraging them) and sharing how to lead by example in hopes of changing their family’s history. The message is clear – Do it for the ones you love. Continue reading →
One of the biggest challenges I face as a T1D is tackling foreign foods. Don’t get me wrong, I rarely shy away from an unfamiliar dish, but guessitmating the carbs can be difficult. One dish in particular I’m drawn to is curry so what better way to update my carb calculating skills than by preparing this heavenly dish myself. I rallied my culinary partners in crime and whipped up a recipe with a few diabetes friendlier options.
This recipe might seem intimidating, but don’t let the number of ingredients freak you out. I’m breaking it down into three easy steps. Continue reading →
Spring has sprung and my mother’s little batch of asparagus is producing a few stalks a day. With the abundance of asparagus, I got creative and found a new recipe to keep life exciting. I hope you enjoy this recipe I stumbled across in the Travel Issue of Food & Wine magazine,
Actual image of my mom’s asparagus. FYI – it took 20+ minutes to instruct her on how to take and send me this photo. : ) Continue reading →
Cooking adventures with friends fuel my fire to pursue healthier options when meal planning for the week. While discussing our next culinary adventure, my friend mentioned Shakshuka. I know what you’re thinking – I can’t even pronounce this so how in the hell am I going to prepare it? Shakshuka is an Israeli dish of eggs poached in a sauce of tomatoes, peppers, and onions, spiced with cumin. – are you salivating yet? After binge reading recipes, we gathered with tons of ingredients and the desire to create our own spin on this traditional dish. Hope you enjoy this recipe as much as we did.
I love to get creative in the kitchen so when I heard a fellow T1D complain about the carbs in pizza – I had to take action. I make it a point to insist on a thin crust with healthy toppings, but felt confident there had to be a healthier option. A recipe rumor had been circulating about this mystery, low carb pizza crust made from cauliflower. I was skeptical, but my previous culinary creations with cauliflower were pleasantly surprising – so what the hell, let’s do this. Continue reading →
I love to cook and was over the moon my nephew (Greg/GP Henry) was in town to help. Everyone loves lasagna, but this dish is stacked with calories and carbs. After quite a bit of research, I found a recipe worth tweaking a bit which substituted eggplant for pasta. Let’s do this!
Confession – I like homemade chili more than most people in the winter months. If you come to my home in December or January, you could put money on me having a pot of healthy chili in the fridge. Don’t get crazy, I’m not willing to fix you a bowl – BUT I will gladly share the recipe.
Soups and stews are a year-round favorite of mine, and not surprisingly, they become my staple during the cooler months. My current MO is to daydream a healthy concoction (a lot of garlic was on the list to boost the immune system and protect against colds, which tend to show up this time of year), and then do a little research to see if anyone else has done something similar. Pureed cauliflower (especially low carb, given that soups can be high carb) seemed like a mellow but healthy and hearty backdrop for the garlic. So with those criteria in mind… Continue reading →
A classic dual worth a bit of contemplation, chiefly due to autumn’s arrival, apples (we’re simplifying by omitting yellow) have been a staple of human society since possibly the Stone Age. The bulk of the apple’s use in history can be chalked up to the recreational buzz from a good glass of cider. Only within the last hundred years have breeds been cultivated for the palate; out of the 1000s of apple phenotypes, only about 10 are sold for widespread commercial consumption, including the subjects of today’s discussion.
I will eat any apple: red, green, small, large, sweet, bitter, cider, pie, etc. I love the sour first bite, and subtle sweetness of a Granny Smith. I crave the overwhelming sweetness with light tart of a Fuji. With all this apple talk, wish I could teleport into New England for a few weeks. Whatever, I’ll settle with the watermelon in OK.
The choice of apple, largely the selection of color, can result in substantial differences in both blood sugar considerations and nutrition benefits. So, let’s weigh the options: Continue reading →
Hello October!!! Football, pumpkin spice candles, colorful foliage and gourds adorning porches make me giddy. The cooler weather also fuels my culinary fire so I thought it was time to add to the Feed Your Kale Addiction list of recipes. I hit the super highway and found a recipe for spaghetti squash pesto with kale. It sparked my interest and had everything in the fridge. Yay me!
I’m always on the hunt for new recipes and happened to stumble upon one that sparked my interest while in Vermont – Cauliflower, Caramelized Onion and Kale Lasagna. As the cooler weather sets in, what better way to welcome the fall than with a spin on the traditional lasagna. DON’T be scared to try new things…kale & cauliflower won’t kill you.
Locally owned (Norman, Oklahoma) Scratch Kitchen & Cocktails is a staple in my diet. Everything, literally everything, is made from scratch making it easy to guesstimate my carb ratios. They’re fanatical about flavor and using quality products when creating culinary masterpieces and cocktails. As we’re gearing up for football games and tailgating, I thought their quinoa burger was a recipe worth sharing.
This recipe couldn’t be any easier so open up the fridge and start pulling out veggies. I’ve been traveling a lot lately and can’t stand it when fresh veggies go bad so I decided to try something new. I gathered what was in the fridge and whipped together a fabulous meal for friends with plenty of leftovers to freeze for when I return from vacation.
Dice whatever you have scrounged together. I used broccoli, shrooms, cauliflower, squash and a yellow onion.
Yesterday we embarked on the first day of summer here in Oklahoma so I forced myself to “officially” change out my closet and pulled out a few of my favorite summer recipes. One recipe in particular is a staple at my home throughout the steamy months – the lima bean salad. A few years ago a friend brought this lovely concoction to a potluck dinner I hosted. Not going to lie, I was a bit reluctant to try this foreign green legume, but was over the moon with the explosion of flavor. Don’t be scared – I assure you your friends and family will love this delicious, mediterranean style salad packed with fiber.
The DDG does a fabulous job of documenting our favorite recipes and random food concoctions. In honor of the Sixth Annual Diabetes Blog Week, I want to highlight a few recipes that keep my healthy eating habits in check. As a T1D, my week begins with a mental check list:
Grocery shopping – I’ve admitted in a few posts how I feel like a grocery shopping nazi because I frequent at LEAST three stores a week.
Meal Planning – What am I craving and won’t mind eating a few times?
Make A List – Put your cravings on paper after checking your cabinets for ingredients.
Food Prep – Prioritize your weekly game plan and schedule time to prep food.
Whew. It sounds like a lot, but these four steps help me to prepare and enjoy a healthy lifestyle. Below are a few of my favorites – I hope they get your wheels turning and your mouth watering.
Breakfast: Blue Corn Breakfast Taco
I haven’t written a recipe for this finger-licking breakfast, but it’s super simple. Scrambled eggs, black beans, avocado, salsa and fresh cilantro. YUM! This recipe was a winner on Mother’s Day.
I’ve written a lot lately about my big move and the effects it’s had on my diabetes. I’ve battled highs and lows, exhaustion and dehydration, but the biggest challenge has been the inability to cook. I knew when I signed the lease the gas stove was from 1920????? I made subtle hints to my new landlord, whom which at this point I had never met. I explained that cooking was a HUGE part of my life and gave her information about the DiabetesDailyGrind. She assured me my stove was the cadillac of all gas stoves and not to worry… Continue reading →
I do my best to prepare meals that will stretch a few days since I’m single person on the go. This week I was bored with the usual go to meals so I pulled out the wok and started emptying out the fridge. Found items include portobello mushrooms, a chicken breast, a yellow onion and broccoli. Let’s do this. Continue reading →
I do not follow many recipes. Whatever happens to be around, usually makes it into my smoothie. In this morning’s recipe, I throw together turmeric, peaches, pineapple, ginger, almond milk, and a few other staples, count up the carbs, hold my nose, and watch the blood sugar results.
Welcome to the weekend. A few years back I heard about coconut oil’s unique ability to enhance the effectiveness and duration of caffeine on the Ben Greenfield Fitness Podcast. Initially, I started by using it before cycling races with my coffee or tea. I felt a difference. I didn’t have to eat as much during races. Then I ran across the Bulletproof Coffee concept from Dave Asprey. He claimed an elevated focus and insane increase in brain function. It works. In my experience, I feel a more balanced, focused, and sustainable energy with this recipe.
This is my slightly different take from the original Bulletproof Coffee. I added protein and ditched the butter. Enjoy. Continue reading →
In my previous post, Blasted Ketones Make An Appearance, I mentioned my reluctance to visit the doctor so when I felt a head cold coming on, I contacted my dear friend Tonya, a RN CMP who works as an Integrative RN. She gave me a list of vitamins, probiotics and spicy food ideas. My goal was to sweat out the toxins and feed my body with homeopathic remedies. This head cold sparked my newest culinary creation, Holy Hell – Spicy Mushroom Soup.
Last week I was introduced to a fellow health conscience site ALOHA, and challenged to share a healthy and tasty dish I would bring to my next party. Game on! They have an amazing recipe page with loads of healthy ideas, so my recent discovery of The Oh How She Glows Cookbook by Angela Liddon was serendipitous. I cracked it open and was stoked to prepare my first meal, Portobello Fajitas. As many of you know, I’m not much of a rule follower so I tweaked the recipe a bit, BUT as a planner (it’s the T1D in me), I’m always looking for meals I can eat over the course of a few days. This recipe was a no brainer – I could have breakfast, lunch and dinner options using the portobello fajita “meat”. I hope you enjoy my newest culinary discovery and feel confident fine tuning it to meet your upcoming party needs.
I know what you’re thinking – Cashew Cheese???? I’m not a vegan, but am staying with friends who are vegetarians and I’m always eager to learn a new recipe. One sunny afternoon, Craig whipped together a batch of cashew cheese. Cashew cheese was a foreign concept to me so I was pleasantly surprised by how amazingly similar it tasted to cheese. This recipe is simple, good for you and a great replacement for dairy. Enjoy.
This bowl delivers just what everyone wants after a month full of stuffing, fudge, turkey, and pie–an explosion of taste not involving sugar or butter. It’s quick, incredibly nutrient-rich, and full of the slow-digesting, fiber-rich carbs. Perfect for a New Years Eve party or family get-together, try out this recipe from The Engine 2 Diet. Continue reading →
Happy Glorious Game Day Saturday. I just had a wonderful time watching OU dominate Iowa State and struck up an interesting conversation – healthy pumpkin doughnuts. My dear friend Pam had a gaggle of children spend the night and they sprung out of bed this morning to make pumpkin doughnuts. How festive! Pam being the rational adult considered the previous evenings consumption of all things sugar and Halloween so she picked a healthy, yet delicious recipe to start the day – which also serves as an easy way to sneak in a vegetable.
As most of you know via a previous post, Kale Chips, I have a slight addiction to this leafy green. I came across a fellow blog, COOKIE and Kate, who seem to share my love for all things kale. This blog has a number of kale recipes I plan to try out, but Feta Fiesta Kale Salad is top on the list. Take a moment to check out the recipes on their blog and shoot me some feedback.
It’s 38 minutes until kickoff for the biggest game of the year in college football, the Red River Rivalry. Most of us began celebrating this glorious game day weekend last night and are now regretting that last glass of wine, but the adrenaline kicks in so I scrape myself together with thoughts of OU dominating Texas. First item up – BLOODY MARY.
As a T1D, a moment doesn’t go by where I don’t think about what I’m putting into my body and how it’s going to effect me. Bloody Marys are pretty standard, vodka and bloody mary mix, salted rim and something pickled. Well, I’ve put a healthy spin on this delicious beverage.
A few years ago my dear friend and owner of Native Roots Market created a crockpot challenge to benefit Dreamer Concepts: A Community Art Space. The event was a total blast and everyone was fighting for the top prize – CREAM OF THE CROCK! There were four categories: Meat Entree, Vegetarian/Vegan Entree, Dessert and Vegan Dessert. The rules are fierce and were not to be taken lightly.
1. The entire dish must be cooked in the Crock Pot, only in the Crock Pot, and stay in the Crock Pot.
2. Fill the Crock at least 3/4 full. The more people who get to taste your dish, the more votes you can get.
3. You don’t have to disclose your secret recipe, but please list your ingredients so we don’t have any allergy mishaps.
4. Contestants should arrive with their fully-cooked Crock Pot by 6:30 PM for set-up & pre-judging.
As the Executive Director of Dreamer Concepts, I couldn’t go down without a fight. After weeks of crockpot research, I found what I believed could take home the gold, Chicken with Macaroni and Smoked Gouda Cheese. HEAVEN!
I recently posted on Facebook, that I had a new addiction – KALE! You wouldn’t believe the outpouring of kale dietary comments, recipes and products. I decided to start a new series of posts – my addiction to kale. I will continue to post new and exciting discoveries with this leafy green as I feed my healthy addiction. We will begin with kale chips. Who doesn’t love a nice salty chip, but this one won’t leave you feeling guilty.
Bunch/Bushel or whatever it is called of kale (any color)
The DDG is thankful to partner with local organizations that make a difference on the healthy living front. I hope you check out Food For Thought Learning Institute, who teach vulnerable members of the community basic kitchen safety, nutritional information and food preparation skills needed to overcome hunger in their homes. They whipped a diabetic friendly bread pudding recipe for us. Hope you enjoy.
All runners know the moment intimately. You’re halfway through a long morning run. You know that the finish line is crossable. You’ve been chewing on dates, Hammer gels, and all other forms of caffeine carbohydrate concoctions for the last hour or so. You can actually hear your stomach growling. All the pain or fatigue starts to disappear, being replaced by this insatiable hunger. All you can think about is EATING. Continue reading →
So I am always down for a new bean salad recipe, weird I know, but I LOVE having a fiber rich side item I can enjoy for a few days. While in North Carolina, Ryan’s aunt Stephanie was kind enough to share her colorful masterpiece. You can totally spice it up if you prefer a little heat with your fiber.
Note To Self: Should you be a gassy soul, you might want to eat alone or take a Beano.