I don’t write on here enough, and I think it’s because I don’t necessarily have a specific focus or reason to write regularly. I’ve had several requests to turn my blog into a diabetic journal of sorts, posting recipes mostly. I think I will try this out and see how it goes.
Update on my condition:
Diabetes is totally manageable. When you know what you’re doing. Unfortunately, I do not know what I’m doing because there has been a major lack in diabetes education from my doctor. Since I was diagnosed in Alabama while visiting my family, and then I flew back up to Ohio a day later, there has been a lot of miscommunication between doctors and such. I also cannot find a diabetes education class in my area to go to until 3 weeks from now. My sugar levels have been either way too low (been in the 50s a lot this weekend) or way too high (hit 581 on Thursday night) because I just am unsure on how to handle this disease. On top of this, I also have an abscessed tooth (excruciatingly painful) which means I have a root canal scheduled for tomorrow. It is assumed by my doctor that my abscessed tooth infection is slightly affecting my sugar levels. After it’s taken care of, hopefully my levels will be easier to manage.
I am starting to learn a bit through trial and error.
I had an “emergency” appointment at the doctor last week because of my extreme mouth pain (from my abscessed tooth) and because of my super high sugar levels. There was one nurse at the office who was asking me questions that I couldn’t answer because no doctor has told me anything really. The doctor in Alabama and the doctor up here in Oxford both pretty much just explained what type 1 diabetes is and wrote me prescriptions for insulin. I’ve been given no information on how to adjust my diet, how to compensate with insulin…nothing. I’ve been so lost. This nurse at the doctors office was absolutely shocked that no one has told me important things to help myself; I’ve been putting myself in extreme danger without realizing it or knowing how to fix it. I was supposed to go to the ER the night my sugar was 581, but I didn’t know that it was that bad because no one told me what constitutes an emergency.
The nurse gave me a booklet about carbs, a bunch of awesome and helpful literature, and told me how many grams of carbs I should have a meal and how many calories I should eat a day. It took about 5 minutes. I am kinda angry that no doctor cared enough to take 5 minutes to help me. And don’t even get me started on how much I hate the insurance company right now; it baffles me that they won’t give me the medical supplies I need on a daily basis!
This nurse, Danielle, is a complete godsend. I feel a little bit more confident and this knowledge she provided me with is enough to tide me over until the diabetes education classes.
My family, friends, fiancé, and co-workers have been INCREDIBLE to me through this. I’ve been super bummed because I had to medically withdraw from my summer classes which means no more graduating early, and I’ve felt like such an inconvenience because I’ve had to miss work for appointments and days that I don’t feel good enough to move. These awesome people I’m surrounded with have been so patient, understanding, and helpful. I can’t ever express enough how much I appreciate everyone.
Every day, it gets better. Every week, I make progress. I’m getting there. I sure as hell won’t let this disease ruin my life. I’m gonna show diabetes who’s boss and use this trial to prove my strength.
Last week, Brian and I made a diabetes friendly margherita pizza. It was amazing. We made it two nights in a row for dinner! I’ve been asked multiple times for the recipe so here it is!
Ingredients: whole wheat pizza crust (1 package,) mozzarella cheese (use however much you’d like,) grape tomatoes (8-10 chopped,) minced garlic (or approx. 2-3 cloves,) extra virgin olive oil (2 tablespoons,) 1/4 cup chopped onion (optional,) chopped basil (1/4 cup,) salt and pepper (use however much you’d like.)
- Preheat the oven to 400 degrees F.
- Put the crust into a pizza pan, or a regular baking sheet if you don’t have a pizza pan. DO NOT put the crust directly on the oven rack; always use a pan.
- Put 2 tablespoons of olive oil onto the crust and spread it around the whole crust. Salt and pepper on top of the oil (more pepper than salt.)
- Put it in the oven for approx. 7 minutes, or until top of crust is crispy.
- Take crust out of the oven; add chopped garlic onto crust.
- Chop mozzarella cheese into 1 inch circles. Place on crust.
- Place chopped grape tomatoes on crust wherever you see fit (you don’t want to cover the whole pizza; you want to still see some crust.)
- Optional: add chopped onion onto crust.
- Place back in oven for 8-10 minutes, or until cheese is fully melted and crust is cooked.
- Take out of oven; add basil on top.
- Cut and serve.
Let me know if you have questions…I’m not a recipe writer! It’s a very easy meal to make, and it’ll keep you full all night! It’s also healthy for you. Brian would like to mention that it would pair nice with an acidic white wine.
Below is a picture of the pizza. Let me know if you make it and what you think of it!