Day 22: Good Blood Sugars, Good Friends, Progressed in Physical Therapy, Curry and a Recipe!

September 9, 2013

6:45am

My FBG was 110. Good because I battled some niggling left hip, knee and shin pain and did not get to sleep until after 3am - and I ate a serving of cottage cheese somewhere around 2am.

I am feeling accomplished as well. In started it out taking Novolog Mix 56 Units am and 54 Units pm - and getting nowhere31 the great, normal, numbers I have been pretty well consistently getting in the past three weeks. My three week "anniversary" was yesterday and I have decreased my insulin dosage by 17 Units. That's 5.6 Units a week.

Three weeks ago I was so hopeless, so confused and so frightened - and so alone. I became someone I did not recognize. I credit my support groups for giving me the hope, focus, encouragement and strength to come this far, thus far

10:09am

PP BG 102

Did well at Physical Therapy today. Was able to ride the bike for 10 minutes with one short rest for cramps in between. This weekend I was fed up and decided the cane was making me worse because it skewed my gait so I walked in the house without it paying attention to how I walked. I still carry the cane to lean on when I need to rest and to help balance but it no longer does the work of my left leg. I had a lot of pain but I managed it, I massaged with the analgesic oil I made, stretched and applied heat and compression.

And took my pain meds and anti-inflammatories.

Also used the adjustable bed to change position.

But did not have the heart to kick Bailey of the bed so I pushed her towards the wall.

She thinks she as to take care of my leg by lying on it - and that hurts. I don’t need to run a marathon but I would like to be able to be free of pain and to walk Bailey at Centennial Park. Anyway I am not being discharged from PT.

Here is a simple Madras Curry powder for cooking with, just mix it up and store it. It has a great collection of herbs known to be supportive for diabetics:

Madras Curry Powder

3 tbsp cumin powder
3 tbsp coriander
2 tbsp ginger
2 tbsp turmeric
1 tbsp Cayenne powder
1/2 tbsp mustard
4 tbsp ground peppercorns
1 tbsp ground nutmeg
1 tsp cloves
2 tbsp cardamom
1tsp fennel
4 tbsp Cinnamon

1:57pm

BG 97

Made the following for lunch, this is the recipe after tweaking it for Low Carb: This a low carb dish for diabetics on insulin, a serving is 9 gms, so for some of you it might be too high. I altered a recipe online and recalculated using an app and my food scales. It was delicious and I have two portions I am freezing for another day. I also added a finely chopped very small jalapeño from my garden and finely chopped a thumbnail size of a superhot habenero, also from my garden, but that is optional:

Coconut-Curry Salmon

5 oz. coconut milk

2 oz. Cream Cheese, cubed, softened

½ tsp. ground cumin

¼ tsp. Crushed red pepper

1 tsp. Madras curry powder, divided (if too much heat use a mild curry)

12 oz salmon fillets, with skins

2 tblsp Juice from 1 lime or lemon

1 tsp. Coconut oil

½ red bell pepper, cut into strips

6 oz plum or beefsteak tomatoes seeded, chopped

½ small onion, cut lengthwise in half, then sliced crosswise

1 Tbsp. Chopped fresh cilantro

Servings: 3

HEAT oven to 375ºF.

BLEND first 4 ingredients and 1/2 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime or lemon juice and remaining curry powder; brush onto fish.

BAKE 8 to 10 min. or until fish flakes easily with fork. Meanwhile heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently.Stir in Cilantro. Season to taste with salt

SERVE fish with sauce.

Per serving:

Calories 284; Total fat 16g; Carbohydrate 9.1g; Protein 27 g

4:12pm

PP BG 143 Not going to get upset, should come down before dinner.

8:29pm

BG 117

10:54pm

PP BG 109

I can't believe, today was a good day