35 Week Pregnancy Update and New Mom Essentials

 

35 weeks pregnant - I have to say this week was pretty uneventful as far as the pregnancy goes, which is a good thing.  I am so thrilled to be past the nightmare of extreme insulin resistance that I experienced at the end of the second tri – early third trimester.  It is a relief to not be changing my basal rates and ratios every.single.day and struggling with being ravenously hungry but knowing that my diabetes was raging out of control, having to wait/delay eating, and generally feeling guilty all the time about every little thing that went in my mouth, even when it was my 3rd string cheese of the day and I really wished it was a chocolate chip cookie instead.

I did good through all that.  I am proud of myself.  As I mentioned last time, my A1C has crept up to 6.3%, but I am confident that the next time I have it done, it will be lower.  I am still taking a ton (for me) of insulin every day, but it seems to have plateaued and not many changes have been made.  Phew.

  • 12am-7am:  .85/hour (no change from week 31)
  • 7:30am-11am: ..95/hour (no change from week 31)
  • 11am-3pm: .75/hour (down .10 from week 31 )
  • 3pm-12am: .80 (no change from week 31)
  • IC Ratios:
  • 12am-11am:  1 unit / 4 carbs (was 1/3)
  • 11am-3pm:  1 unit / 9 carbs (was 1/14)
  • 3pm-12am:  1 unit / 5 carbs (was 1/4)

I am starting to gather together some essentials that all new moms / moms of newborns should have at home for those first few months.  There are some little things that can help a tired mom feel a little better about herself and look a little pulled together, even when inside you are feeling exhausted from night feedings and schlumpy from not having lost all the baby weight yet.  And I don’t know about you, but when I feel even just the tiniest bit better about how I look, it affects my mood in such a great way, which makes me a better mom.

So here’s my list:

1.  A collection of bright, fun, lightweight scarves

bright lightweight scarves for new moms
So scarves serve a couple of great purposes for moms of newborns. I have a collection of about 10 that are all bright and fun – mostly from Target or the Gap and I don’t think any of them cost over $20.  First, a fun scarf around your neck can really frame your face and brighten you up a little bit – especially when your post-partum wardrobe consists of the same yoga pants, t-shirts and nursing tanks in grey, white and black.  Wear, wash, repeat.  Throw on a scarf and it’s an instant wardrobe update.

Also – in case you haven’t heard – you will be very, um, leaky for the first couple of months, and maybe even longer.  Even the best positioned breast pad can slip or become soaked through, leaving you with a nice round wet spot on your shirt, and once that dries, a lovely white chalky looking stain if you don’t have a chance to change your shirt.  Simply unknotting the scarf and draping each end over your chest covers that problem – works great for spit up too.

Finally, draping your lightweight scarf over your baby’s head and your shoulder provides a little nursing privacy if you need it in a public place.

2.  A great hat (or two!)

hats for new moms

Before baby arrives, take yourself shopping for a seasonally appropriate, trendy hat that fits well.  That way, when you are on day 3 of no shower and your hair is a greasy disaster, you can just pop it in a pony and put on your fun, cool hat.  It’s an instant way to look pulled-together.  When my daughter was born, I got a great hat that I only wore on my most disheveled days.  I swear I got more compliments on “how great I looked” on the days I wore that hat – if only they knew what was going on underneath!  Only my husband knew that hat-wearing days = frazzled mama days.  To the rest of the world, I just looked like I took a minute to accessorize.

I have a really small head, and I have really good luck finding hats that fit at Aldo Accessories.  In fact, I recently picked up this hat for less than $20 for summer.
aldo hat

 

 

 

 

 

 

 

 

 

 

 

 

 

3. One makeup item that is easy to apply and that you can promise yourself to wear everyday.

bronzer

I think this suggestion is a seasonal one too.  When my daughter was born in October and the days quickly grew short and cold, my pale skin looked so much worse than usual winters because it was complimented by bags under my eyes, sallow skin and post-pregnancy hormone induced acne.  I promised myself to put on a bronzer every single day – and I used Bare Minerals “Faux Tan”.  It is pretty foolproof, takes about 30 seconds to dip the brush in the powder and quickly apply to your face.  And it made me look like I had gotten more than a few hours of disjointed sleep the night before.

This time around, my baby boy will arrive in the summer, so I should be ok in the bronzer department.  Instead I think I will make my “one beauty product that is essential to everyday” mascara.  I have tried hundreds of different mascaras over the years, from the cheapo $5 drugstore brands to $30+ kinds from Sephora, but I have to say my favorite mascaras for ease of use, longevity, and non-smudginess are Cliniques.

clinique mascara

You really can’t go wrong with any of these.  They won’t irritate your eyes if you are a contact lens wearer, they don’t smudge, and using an eyelash curler beforehand is completely optional.  Most are in the $15 range, but they last for a very long time.  You can take 30 seconds and swipe a coat on and not have to worry that it is melting down your face or smudging all over a few hours later.  They are also very easy to remove at the end of the day.

What are your recommendations for new moms / moms of newborns in those first few months that are easy pick me ups?

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32/33/34 Week Pregnancy Update

Phew, this whole contracting every three minutes thing is getting a little exhausting.  My apologies for not being around on twitter or here as much – my poor bod is just physically exhausted and I’m not up for much beyond the rigors of my daily routine of working and caring for my daughter and unpacking our new house.

Every three minutes, 24/7, my belly squeezes itself so hard I have to stop for a minute or so.  The contractions are not so bad in the morning, but by the end of the day they are very very uncomfortable and borderline painful.  I had another FFN test done in week 34, which showed I most likely will not go into labor in the next 10-14 days, phew.

I am proud of myself that I will most likely make it to the 36 week mark in this pregnancy, and possibly even further (I am 35 weeks 4 days as I write this post).  I never, ever thought I would make it this far.  You read about all the horror stories online about diabetic pregnancies and bed rest, pre term deliveries, pre eclampsia, and honestly I just assumed all of that would happen to me.

This pregnancy is hands down the hardest thing I have ever done in my life.  It has required round the clock diligence, testing, correcting, cutting out stuff from my diet, changing my entire life to accommodate doctor’s appointments, and lots of frustrating moments.  As I am reaching the end, I am reflecting back a little on all those 1am and 4 am BG testing times, the times I resisted ice cream and dessert while out with other pregnant ladies although my pregnancy hormones were screaming “EAT IT!” and scary first tri lows, and even scarier 3rd trimester persistent highs, and you know, I feel proud.  Any diabetic woman who endures a pregnancy, no matter what the complications (or lack thereof) may be, should really feel proud.  It is a wonderful feeling to be able to look back on my pregnancy and honestly be able to say I tried my very best every.single.day. with no exceptions.

At my 34 week check up, baby boy is in the 44th percentile for his weight, at about 5 pounds, 7 ounces.  My OB predicts he will be about 7 pounds at birth if I go full term.  I did not have diabetes when I was pregnant with my daughter and she was born at 6 pounds, 5 ounces at 39 weeks, so this is great.

The only concerning measurement of Baby Boy is that his tummy is measuring in the 91st percentile, which is indicative of too much high blood sugar passing from me to him :( .   As I’ve written about, I really struggled with high BGs in weeks 28-32 and I believe this is the result.  As of about week 33 though, my insulin needs have started to decrease, I’m actually turning my pump settings way down and having some lows each day, so the worst of the insulin resistance is over and I expect his tummy will start to level out with the rest of him.

I also had my A1C done in week 34 and it was my highest yet, at 6.3%.  I was kind of expecting this as I just really had a rough month of chasing high blood sugars there, but I know that is over now and I should settle back into my usual A1C range of about 5.8%-6.0%.  I really don’t like to ever be over 6%.  My endo was not concerned and said a rise in A1C is completely normal around this time in the pregnancy and it is OK.  I couldn’t help but be a little disappointed in myself though.

Since week 33, my diabetes has been surprisingly easy to manage and pretty predictable.  I can basically just take my insulin according to my carbs and know that I will stay in range.  It is a great relief and very welcome!  I have also cut out my 4am testing time so I can get more sleep (although I am up for the day at 5:30 anyways, it just made sense) because I have been waking up in the 70-85 range for a few weeks now.

So that’s it from over here.  This week (week 35) I have another non-stress test and ultrasound and then I will have made it to week 36, which was my goal way back when, forever ago when I started this journey.

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Low Carb Grain Free Cauliflower Pizza Recipe

I’m still here!  I’m still pregnant and contracting!  And I’m still getting settled in our new house.  Just got all hooked up with internet the other day, so trying to get back into the swing of things.  It’s been a fun, exhilarating, exhausting week.  I love our new house!

A few people have asked me to share my cauliflower pizza crust recipe – so I figured a quick and easy post is a great way to jump right back in to blogging.

I was totally skeptical about this cauliflower pizza recipe.  It was shared with me by a friend who recently went Paleo and gave up all sugar and grains.  She told me she loved it so much, she made it twice in one week for her family!  I decided to give it a try and I’m glad I did.

I gave up pizza altogether many many months ago because, as a diabetic, the management of the carb:fat ratio was just to frustrating and not worth it.  I would take my insulin to cover the carbs, but the fat would inhibit absorption of the carbs right away and I would always end up going low, then bouncing back and rebounding with super high blood sugars for nearly 12 hours after eating a slice or 2 of pizza.  Frustrating, dangerous, and not worth it.

But ooh, I love pizza.  And I miss pizza.  So I remained skeptical of this new way of making it from the beginning, as I quickly pulsed the chopped cauliflower into sand like bits to make the crust:

cauliflower pizza crust(And it is totally smelly!  Don’t be discouraged though!)

This recipe was so surprisingly good – it makes a nice New Haven style crust (which means thin yet strong enough to hold toppings without being floppy for all you non New-Englanders) and we got the edges nice and brown/slightly burned.  We piled on great toppings and I ate 4 small pieces with almost no effect on my blood sugar.

The greatest part was reaching into the fridge the next day and grabbing a cold slice that was leftover – just like a normal person would, and I didn’t even bolus for it (it was a small piece)

That, my friends, felt like diabetic freedom.

Here is the recipe that we used – to the T: Cauliflower Pizza Crust Recipe.  I look forward to making some modifications to this recipe but it is pretty much perfect as is.

Some tips:

  • we used a gigantic head of cauliflower and that made 3 pizzas – each pizza was about 8-10″ around.
  • One large head of cauliflower has 44 carbs and 21 grams fiber – making the net carbs for the entire head about 23 carbs.  So each entire pizza was about 7-9 net carbs!  WOW!
  • we like a thin crust pizza, and the 2 pizzas that we rolled the cauliflower pizza crust really thin turned out a little too thin and we could not eat it with our hands.  I made one pizza (my daughter’s) a little thicker and it ended up being actually pretty thin after all and easy to grab and eat with hands.
  • we used toppings like nitrate free salami, feta cheese, slow roasted red onions, roasted garlic and roasted red peppers, but feel free to modify how you like.  I can’t wait to try this cauliflower pizza recipe with some mushrooms!
  • The cauliflower is smelly when you are working with it while raw.  That smell goes away after it is cooked, but this recipe does stink up your house a little bit.

Mangia!  Enjoy!

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31 Week Pregnancy Update

Note from me:  I am going to try, try try my very best to update 1x a week for the remainder of the pregnancy – only  8 weeks to go!

I’m feeling about as big as she looks here, but I know I’m really not.  Note to self:  must find this shade of red lipstick, it is perfect!

 

 

 

 

 

 

 

Week 31 started out innocently enough….my iron levels were back up, I was no longer feeling like walking death and had my energy back, and things were just kind of going along.  Should have known.

I’ve been having lots of Braxton Hicks contractions for a while now, but they seemed to pick up this week and were getting kind of annoying, but manageable.  When I went in to see my high risk ob on Friday, I had my first Non Stress Test (NST) and she was a little surprised to see that they were happening pretty regularly, about 5 minutes apart.  She did a quick check of my cervix, which was still way far back and totally closed, so no immediate danger of these annoying contractions turning into real labor, and we weren’t concerned.

I have been stressing (ha!) about the non-stress tests for a while because I know that I will have to bring my daughter to some of them.  When I was pregnant with her, my NST’s were at the hospital, and involved lots of wires and tubes and monitors.  I was afraid that all of that would scare the begeesus out of her, she’s been very touchy about me lately and very anxious about the pregnancy and our upcoming move to a new house.

But, wow, things have changed in 4 years!  The NST’s were so much less “medical” feeling this time around.  Just a tiny square thing that is strapped on top of your belly that records the baby’s and your vitals.  And then a Jeopardy-style clicker thing that you push whenever you feel a movement (this was really cool.)

In 20 minutes, I recorded 39 baby movements and had 4 contractions.

We also measured the baby via ultrasound and he is weighing in at 3 lbs 14 ounces – 44th percentile overall.  His belly, which is the other measurement they track in diabetic pregnancies, was 61st percentile.  I need to keep both numbers under 70th percentile.

I left the appt. Friday feeling really good.  My Dr. was ok with me doing 1x weekly NST’s for the remainder of the pregnancy instead of 2x as long as I also see my regular OB every week too.

But then the contractions started picking up over the weekend.  They didn’t stop and were getting closer and closer together.  I tried all my tricks of drinking lots of water, laying down, but by Sunday night they were one after another and they were starting to get a bit painful.

So down to Labor and Delivery I went around 7pm last night. My hubs and daughter dropped me off and went out for pizza while I got settled in.

The good news is that everything looks ok.  They did a FFN Test which showed that I was most likely not going to go into labor in the next 2 weeks.  My cervix was still closed and far back and the right length.  The baby was not in distress.  But they could not get the contractions to stop, even with medication (terbutaline).  FYI – The side effects of terbutaline feel like a serious low blood sugar – shaky, dizzy, weak, fast heartbeat – I kept testing my BG’s but they were fine the whole time. 

The doctors really wanted to give me a special steroid called BetaMethazone that would help the baby’s lungs mature faster in case of a premature delivery.  But I denied it because I knew that taking a steroid would wreak havoc on my BGs for several days.  Based on all the other factors showing labor was not imminent, I decided super high BG’s were more dangerous for the baby.  I am really glad I made this decision, as I was talking to a friend with gestational diabetes today who said she took the steroids while in pre-term labor and her BG’s were over 1000.  Yikes.

At 3am, they discharged me, and I wandered downstairs by my lonesome and hailed a cab*and headed home.  At 6am, I was up again, back in Mommy Mode, and have been trying to simultaneously “rest with feet up” as prescribed by my doctors and care for my 3 year old toddler.  So needless to say, it’s been a challenge.

I am hoping the contractions go away (they haven’t yet), but will be having a follow up tomorrow with my regular OB to see what’s happening.

*On a side note, I learned a cool yet gross trick from the cabbie on the way home.  My credit card would not swipe when i went to pay him, so he grabbed my card out of my hand and rubbed it furiously on his hair.  Then handed it back to me.  I tried not to gag as I took it back, but it worked – I slid the card one more time and it authorized right away.  Good to know?

 

Posted in pregnancy, pregnancy week by week | 5 Comments

Sugar Free Spinach Green Smoothie – AKA Anemia Buster

green smoothie with spinachI’ve been wanting to try one of these for years.  The elusive, weird sounding, kinda intimidating green smoothie.  I have read about countless variations and methods of preparation online, and peeped countless gorgeous pictures of other people’s green smoothies on pinterest and via the wonderful foodie blogs I follow.

But I have never made one myself.  Until now.

My grandmother, who is 85 and most definitely the healthiest person I know, drinks green drink every day.  Her recipe is a little hard core.  She takes one fistful of whatever organic greens she has on hand in her fridge – “your own fistful is your own natural portion size” she always tells me – adds 2 cups of filtered water, and blends it up.  That’s it.  Even she admits it’s not the tastiest thing, but it’s certainly healthy.  And a little too hardcore for me.

The smoothie recipe I am sharing with you today is really, really pleasant.  I put the call out on Twitter for some iron rich recipes to help me manage my anemia and one of my followers responded with this green smoothie recipe.  I looked at the recipe and immediately came up with some tweaks based on what I had on hand.  I was able to get the carb count way down by using unsweetened coconut milk and making a few adjustments here and there.

I was a little intimidated by it at first – it’s kinda weird and it’s green.  But wow, for reals – you can’t even taste the spinach in there!  Really!   I stuff my blender with spinach all the way to the top after I add the other ingredients, but you can always add more or less.

And I think I’ve had one every day since it was suggested to me.  Definitely a winner.

Green Smoothie with Spinach

Note for diabetics: 1 ounce of peeled banana is about 6 carbs. Adjust the banana amounts based on how well you can handle this high glycemic index fruit.

Ingredients

  • About 2.5 ounces banana, frozen and sliced
  • 1 cup unsweetened coconut milk
  • 6 drops Vanilla Creme Stevia
  • 1 TBSP almond butter
  • 1/2 cup plain greek yogurt
  • 1 TBSP ground flax
  • 3-4 cups fresh baby spinach
  • whipped cream (optional)

Instructions

  1. Add all ingredients to a blender.
  2. Blend thoroughly until spinach is well incorporated - I used the "puree" button for about 2 minutes then the "liquefy" button for another minute.
  3. Pour into chilled glass and top with whipped cream or a dollop of greek yogurt if you so desire.

Notes

Calories: 369 Carbs: 31.9 grams Fiber: 6.9 grams Net Carbs: 25 grams Protein: 19 grams Iron: 26.6% Daily Value

http://type1momma.com/sugar-free-spinach-green-smoothie-aka-anemia-buster/

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28/29/30 Week Pregnancy Update

Note from me to my readers:  I am behind in everything in my life right now, especially this blog…dealing with some crazy anemia that can’t seem to be cured, a looming work deadline, and a daughter who suddenly has nightmares at night and doesn’t take naps anymore.  Oh yeah, and we’re moving and I’m in my 3rd trimester and I have this crazy chronic disease called type 1 diabetes.  So I am doing my best and really looking forward to some more frequent posting once I can lasso in my life a little bit.

Please check out my Diabetic Pregnancy Appointment Schedule to see what a typical doctor’s schedule for a person with type 1 diabetes is all about!

Weeks 28-30 can be best described as the calm before the storm.  I didn’t have too many doctor’s appointments, haven’t started non stress tests yet, and things are just kind of going along.  My insulin requirements seem to be changing every 2 or 3 days, and I am taking an incredible (to me) amount of insulin right now.

The last time I posted my basal rates and I/C ratio was in week 25, and boy, have things changed since then.  Here’s the update:

  • Basal rates:
  • 12am-4am:  .85/hour (up .20 from week 25)
  • 4am-7:00 am:  .90/hour (up .20 from week 25)
  • 7:30am-11am: ..95/hour (up .45 from week 25!!!!)
  • 11am-3pm: .85/hour (up .25 from week 25)
  • 3pm-6:30pm: .80 (up .25 from week 25)
  • 6:30pm-12am: .85 hour (up .25 from week 25)
  • IC Ratios:
  • 12am-11am:  1unit / 6 carbs (was 1/9)
  • 11am-3pm:  1 unit / 9 carbs (was 1/14)
  • 3pm-12am:  1 unit / 6 carbs (was 1/12)

Total Daily Insulin Dose:  about 40-45 units a day – up from about 27-29 units at 25 weeks.

The basal rates I really don’t notice that much, but those IC ratios are always looking me in the face whenever I eat, and although I know I shouldn’t care, it kills me.  I’ve almost doubled my IC ratios in the last few weeks.  Looking that bolus number in the eye is hard, but I keep reminding myself that increased insulin needs happens to every pregnant woman, I just have to see it and know about it and figure out my doses on the outside, instead of everything happening on the inside.  (right everybody?  right?  ….sigh)

In week 28 I had a dialated eye exam at the Joslin – I had been putting it off and putting it off, but finally had to do it.  I had to bring my 3 year old daughter with me, and we rode the city bus together to the appointment and home.  I don’t know about you, but when I can’t see properly, I feel a little vulnerable and also a little dumber than usual.  It’s like my brain doesn’t work quite right when I can’t see.  Thankfully, my daughter was a complete angel, the appointment was much quicker than the last time I remember going, and besides my gigantic pupils making me look like a crackhead momma on the bus on the ride home, I think we did ok.  And, to top it all, my eyes are in perfect shape, no diabetes damage or problems, so I am in the clear until next year, when we’ll do it all over again.

Week 29, I actually didn’t have any baby related appointments, but went back to the eye clinic at the Joslin for a contact lens fitting and appointment.  I had to schedule it separately from the dialated eye exam in week 28 because I didn’t think I could do both with my daughter in tow, so that meant an extra visit, an extra copay, but hey, I need more contacts, so what could I do?  My vision actually hasn’t changed at all from 2 years ago, so I inquired about Lasik, but was told it was not recommended that diabetics have Lasik surgery because our eyes might not heal correctly.  Boo.

In week 30, I saw my regular OB for a standard pregnancy check up.  I got to hear the heartbeat of my little guy, and found out that I have gained 20 pounds so far in this pregnancy, which I am really happy with.  I am really hoping to keep the total weight gain less than 30 pounds total, and I think at this point, I will be able to meet that goal.  She ordered blood draws to test my thyroid (normal) and check on my anemia.  Unfortunately I am still really struggling with the anemia, and it is getting worse and worse.  She recommended taking 2 iron supplements a day in addition to my prenatal vitamin, which has iron in it, and spacing them out throughout the day.  I have been doing this, and also eating more red meat (yay burgers!) and green leafy veggies (including my first green smoothie!) and I’m actually starting to feel human again.

I also saw my endo this week and was not surprised to learn that my A1C has gone up a little bit to 6.1%.  I have been really struggling with my blood sugar lately, and it has left me feeling a lot like a big giant failure most of the time, as I never seem to get things just right, and am riding the Diabetes Rollercoaster more often than I wish I was, which is emotionally and physically draining.  My endo reassured me that as long as I’m doing my best (which I can honestly say I am), this is totally normal and expected.  She also let me know that around week 36, my insulin needs will start to decrease a little and will stop going up and up and up.  So that’s only 5 more weeks of this insane diabetes craziness and then I’m hoping for a little relief.

We also talked about my post-partum insulin needs and it made me feel really good that she is recommending .25 units/hour 24 hours a day to start with a 1:20 breakfast and lunch IC ratio and – get this – 1:30 for dinner!  I don’t know why but hearing those numbers made everything seem a little better.

So phew, that’s the update from here for the last few weeks.  It didn’t seem like a lot was going on, but once I started writing about it, I realize there has been a lot to think about the past few weeks when it comes to my pregnancy care and diabetes management.  Looking forward to seeing my high risk doc at the end of this week and hopefully getting another peek at my little guy.

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Perfect Roast Chicken with Sauteed Kale and Leeks

roast chicken with kale dinner

Let me start by saying I am NOT the meat-cooker in our family.  I don’t even know how to turn the grill on (although learning to cook on the grill is on my Foodie Bucket List).  When it comes to steaks and burgers and all those types of meats that require different levels of done-ness based on personal preference – medium rare for me please – I leave that cooking up to my husband, who is quite the grill master and steak preparer.

But when it comes to the plain old, lowly little chicken, this is where I excel.  Chicken and I get along good.  I prefer meaty, delicious chicken thighs to chicken breasts, but other than that, I can say I cook a mean chicken dish – be it homemade nuggets, indian-style, in the crockpot, or, my personal favorite, a roasted whole chicken.

natures promise whole chickenI love Stop and Shop’s – “natural generic” brand called Nature’s Promise.  The products are high quality and a great value.  I always buy their meats because I can be sure no hormones or antibiotics have been added.  And in my opinion, a natural or organic bird just tastes better than the alternative.

No special equipment is really needed to roast a chicken, but I prefer this type of roasting pan (see below) that has a V-shaped rack that the chicken rests on.  This allows heat and air to get all around the bird, even on the bottom, for even cooking.  If you don’t have one, try chopping veggies like onions, carrots, and potatoes into large chunks to create a base for your chicken to sit on.

roasting panI must say, I’ve made this recipe so many times, I’ve even gotten a little cocky with it.  Following these directions will yield you a perfectly cooked bird every time – I’ve stopped checking my bird with a meat thermometer for done-ness at the end of the cooking time and have learned to just trust the process.

You can really serve your roasted chicken with anything you like, but this time around I served it with a quick saute of kale and leeks, because that’s what I had in the fridge.  Likewise, you can certainly sub any combination of herbs, fresh or dry, in the recipe.  I have found that dried herbs tend to work better in this recipe than fresh, but either way tastes great.

The one caveat I would have about my Perfect Roast Chicken recipe is that the last part of the cooking process tends to create a lot of smoke in the kitchen, as you are roasting at high temperatures.  Make sure you use your exhaust fan or open a window to avoid setting off the smoke alarms, but trust me, even if you do, this chicken is worth it.

roasted chicken

Perfect Roast Chicken with Sauteed Kale and Leeks

Ingredients

  • 1 whole chicken, about 5 lbs total weight
  • 4 TBSP butter, softened
  • 2 TBSP dried thyme (or other herbs of your choice)
  • 2 cups water
  • salt and pepper

Instructions

  1. Make sure your oven rack is adjusted to the middle position and preheat your oven to 375 degrees.
  2. Rinse your chicken with cold water, pat dry, and remove the giblets.
  3. With chicken breast side up on a cutting board, use your fingers to release the skin covering the chicken breasts to form 2 pockets.
  4. Mix 2 TBSP of butter with the dried herbs in a small bowl. Spread the butter/herb mixture underneath the skin of the chicken breasts in the pockets you just created.
  5. Lightly grease your V-Rack or roasting pan and set the chicken atop it. Melt the remaining 2 TBSP butter and brush over the entire chicken. Season with salt and pepper.
  6. Pour the water into the bottom of the roasting pan until the entire bottom is just covered.
  7. Roast the chicken for 40 minutes.
  8. Increase the oven temp to 450 degrees, rotate the roasting pan in the oven, and continue to roast for 30 more minutes (or until thickest part of breast is 170 degrees)
  9. Tip chicken to let juices run out from the inside cavity and place on carving board, uncovered, for about 15 minutes to rest.
http://type1momma.com/perfect-roast-chicken-with-sauteed-kale-and-leeks/

Sauteed Kale and Leeks

Ingredients

  • 1 bunch of kale, washed and stems removed
  • 3 leeks, washed and chopped (white part only)
  • 1 TBSP butter or olive oil
  • Splash of Apple Cider Vinegar
  • Salt and Pepper to taste

Instructions

  1. Leeks can be intimidating, but they are easy to work with! Here is a great tutorial on how to Clean and Prepare Leeks
  2. In a medium saute pan, heat the butter or olive oil over medium heat.
  3. Add the leeks and saute for about 4 minutes, until softened.
  4. Add the kale, cover, and let cook for about 4 minutes, until kale is softened.
  5. Add splash of vinegar and salt and pepper, stir to combine, and cook a few more minutes until kale is desired consistency.
  6. Serve immediately.
http://type1momma.com/perfect-roast-chicken-with-sauteed-kale-and-leeks/

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Make Your Own : Homemade Greek Yogurt

making greek yogurtMaking yogurt is one of those things I almost always do in the middle of the night.

Lately, my diabetes has been really giving me a run for my money and I am up constantly in the night, testing, checking, eating, bolusing, correcting, chatting on the phone with the on-call doc at the Joslin Clinic.  You know, normal stuff most people do at 3am.

Like diabetes, yogurt requires a lot of checking and resting and “doing its own thing”.  You have to let it go on its own for a while.  If you are checking it constantly, you’re not going to get an accurate idea of what’s going on.  So the other night, as I was waiting for 2 hours to pass to check for (and correct if needed) a site change high before going to bed, I decided to make a batch of greek yogurt while I waited.

A good way to kill some time, no?

homemade yogurt coolingBefore I ever knew how to make my own yogurt, it sounded like a complicated process.  A messy endeavor that would require lots of special equipment.  But it’s not.

The basic jist of making yogurt is – heat up some milk, let it cool a bit, add a little starter yogurt to it, then cover it and let it do its thing somewhere warm for about 8 hours.  Doing just that will yield you a delicious batch of regular yogurt by morning.  For greek yogurt, you have to take one more step and strain the yogurt you just made to remove the liquidy whey.

That’s it.  It’s so simple and so delicious – I like the tangy taste of store bought greek yogurt, but find my homemade greek yogurt to be a little less tangy and more mellow and sweet.  In the morning, I topped a nice dollop of my finished homemade greek yogurt with one of my nut bars crumbled over top and 2 strawberries, sliced into really small pieces.

homemade greek yogurtLook how thick and creamy it is, and so delicious.  Here’s how you can make your own:

Make Your Own : Homemade Greek Yogurt

Ingredients

  • 1/2 gallon milk (I used 2%) - stay away from "ultra pasteurized" varieties, but everything else is fair game
  • 2 TBSP plain yogurt with active cultures (you can use store bought or take from a batch of homemade yogurt you already have on hand)

Instructions

  1. First, take 2 TBSP of the milk and put into small bowl. Set aside.
  2. Pour the remaining milk into a saucepan and heat to 180 degrees F. Stir frequently to avoid the milk on the bottom scorching.
  3. Once the milk reaches 180 degrees F, immediately pour into large bowl or casserole dish, and leave uncovered. Let the milk cool to about 110 degrees F (this takes about 45 minutes).
  4. While the milk is cooling, turn your oven on to 175 degrees F and just let it get nice and warm in there.
  5. Add 2 TBSP plain yogurt to the 2 TBSP milk you set aside in the small bowl and stir to combine.
  6. Once the large bowl of milk has cooled to 110 degrees, stir in the milk/yogurt combination.
  7. Cover your bowl and wrap dishtowels around the entire bowl for insulation. Stick the bowl in your warmed oven and leave for 8 hours or overnight.
  8. Turn off the heat in the oven but leave the oven light on. This will keep it just warm enough inside.
  9. In the morning, you will find that your large bowl of milk has turned into a large bowl of plain yogurt! Stick it in the fridge and it will continue to firm up as it cools.
  10. To make greek style yogurt: Line a large colander with paper towels and place inside a large bowl. Pour the yogurt into the colander and let the liquid (whey) drip into the bowl underneath. You can discard the whey or save it for baking projects. Let drain for at least 3 hours, or until you reach your desired thickness and consistency.
  11. Store in an airtight container in the fridge and enjoy - make sure to save a few tablespoons of your lovely homemade yogurt so you can use it to start the next batch you make!
http://type1momma.com/make-your-own-homemade-greek-yogurt/

ETA:  Here’s a great article with some reasons why greek yogurt is so great for diabetics:  Go Greek!

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Homemade Almond Butter – My New Food Processor’s Maiden Voyage

Say Hello to my new Friend!Food Processor
So I finally went out and got myself a big girl food processor – the beautiful 9-cup Cuisinart you see above.  I recently secured a *big* new client for my small business, and well, my mini food chopper was starting to smell like burning every time I let it run for more than 10 seconds, so I decided now was the time for a little treat.

The day it arrived, I also got a delicious new recipe in my Google Reader from the fabulous Lindsay’s Delighted Momma blog.  If you haven’t checked her blog out yet, please do.  She’s got a little bit of everything from parenting to skin care, DIY projects, and oh yeah – delicious healthy recipes.  It’s a true treasure and I look forward to each and every post!

I decided to make Lindsay’s homemade almond butter for my first date with my food processor.  I don’t want to take credit for the recipe, so if you’d like to see it – click HERE.  It’s simple and easy and only has 3 ingredients – almonds, unsweetened coconut, and a little bit of salt.

almond butter ingredientsI let my daughter measure and pour all the ingredients in, then we turned her on and watched the magic happen!

Here’s how it looked at about 3 minutes:

almond coconut butterI loved watching this – it was mesmerizing to watch the ingredients break down and form a ball all on their own.  At this point I stopped it for a sec and scraped down the sides, then let it go for about 10 more minutes till it looked like this:

almond coconut butterIt was perfectly creamy, and – much to my surprise – very warm when it was all done.  I don’t think there’s a greater delight than homemade, fresh, WARM almond butter!  So we spread some on toast right away and savored each bite:

almond butter on toast(I put a drizzle of honey on my daughter’s slice)

A wonderful maiden voyage for my new kitchen toy!  Thank you to Lindsay at Delighted Momma for sharing such an easy recipe for almond butter!

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26 and 27 Week Pregnancy Update

Phew, it’s been a crazy few weeks around here.  We sold our condo and bought a house in the ‘burbs!  Which means we’ve been dealing with round the clock paperwork, phone calls, signatures, legalese, and oh yeah, fun stuff like furniture shopping and getting quotes from moving companies. If all goes well, everything will be final and official at the end of April.

As a result, I will admit that I have been really feeling run down lately, which is why posting has been a little sparse.  I am starting to feel some of those 3rd trimester symptoms that start to come creeping in, and I feel like it’s a tad early for all that stuff to be starting, so I am really trying to S.L.O.W.  D.O.W.N and rest whenever I can.  I also just secured a big new client at work, so I’ve been working like mad getting the new account set up and ready – trying to do as much as I can ahead of June 7th, which is when Baby Boy is scheduled to arrive (and pretty please, baby boy, not a minute sooner, okay?)  :)

Anyways, some new, not so fun things going on with my body are:

  • crazy bruising and varicose veins on my calves and ankles.  Some minor swelling there too.
  • Nightly leg cramps and restless feeling in my calves
  • Extreme fatigue (like first trimester fatigue, likely due to anemia)
  • Dry eyes (I remember this from last time, so I know it’s pregnancy related)
  • Lots and lots of Braxton Hicks contractions – last night they were almost one after another

If this was my first pregnancy, I would be a little freaked out right now, especially with the BH contractions, but I have the luxury of experience and know this stuff is pretty normal.  Last night I was timing them just for fun and they were happening about every 3 minutes for several hours.  The only remedy for them is to stay well hydrated and to rest, so I did.  Today they are gone.

As for weight gain, at 27 weeks I am up 18 pounds.  I attribute that to cutting out all sugar and processed foods from my diet.  I am eating like a horse, but eating all good things, and am really glad the weight gain is staying on the low side.

I had an endocrinologist appointment in week 26 and things are still going well, despite major insulin resistance.  My A1C is still 5.9%, which I am thrilled about, my blood pressure is still super low at 98/50 (yes you read that correctly, I have the lowest blood pressure in the whole world).  My thyroid levels are normal, but they did find that my iron levels are very low and my anemia is kind of raging out of control.  That would explain the extreme tiredness.  So in addition to my prenatal vitamin, I am now taking an extra iron supplement on top of that, and trying to eat green leafy veggies and red meat as often as I can.

I had an appointment with my High Risk OB at 27 weeks, and despite having to wait an hour, it was a really productive appointment.  I had an ultrasound and they weighed and measured baby boy.  I am happy to report that he is measuring right on schedule – weighing in at 2lbs, 6 oz, which is 50th percentile.  The other measurement they like to take for diabetic pregnancies is the baby’s stomach circumference.  Baby’s stomach was in the 56th percentile, which is great.  She was really happy with my blood sugar control and said the baby should remain average sized as long as I keep up the good work managing my diabetes.

I also got some more info on how things will go down the day of delivery, which may be of interest to my fellow diabetic mommas:

  • C-Section is scheduled for noon.  I need to be at the hospital 4 hours ahead (so 8am).  Regular peeps having C-Sections need to be there 2 hours ahead.
  • I cannot eat anything after 6 am.
  • When I am admitted, I will leave my pump on at first.  The goal is to get my BGs into the range of 80-100 if they are not there already.  Then I will take my pump off and transition to an insulin drip and a glucose drip.
  • After delivery, as soon as the vomiting and nausea subside, I will be allowed to disconnect from the drip and put my pump back on.  I will have new basal rates and I:C ratios that I will determine ahead of time with my endo.
  • I will be in the hospital for 4 nights and discharged on the morning of the 5th day (just like with a regular C-Section)

Finally, she mentioned that I will experience the crazy insulin resistance until about week 36, then my insulin needs will start tapering down, and that is normal.  She also mentioned that it is very important to exercise the tightest control possible starting around 36 weeks (like staying in that 80-100 range) so that when the baby is born, his blood sugar levels are normal too.

Posted in pregnancy, pregnancy week by week | 4 Comments