Write a post documenting what you eat in a day! Feel free to add links to recommended recipes/shops/whatever. Make it an ideal day or a come-as-you-are day – no judgments either way.
Diabetes Blog Week – May 15, 2015
Rather than focus on what I ate today, I thought it would be fun to share what everyone will be eating at our wedding reception tomorrow.
Here’s what our caterer is whipping up:
- Pork Tenderloin with sauce and homemade rolls
- Grilled Chicken with white sauce
- Vidalia Onion Dip with Pita Chips or Wheat Thins
- Vegetables and Dill Dip
- Little Tomato and Bacon Sandwiches
- Spinach Bites
- Fruit and Cheese Display with Crackers
- Bacon Wrapped Roasted New Potatoes
- And there will be a special Shrimp and Grits table
It’s worth noting that we’ll be providing carb counts for everything, and stuff like the rolls will be separate to ensure we have as many gluten free items as possible. Planning a wedding for people with diabetes presents some fun twists.
Oh, and of course there will be cupcakes:
- Funfetti with vanilla frosting
- Chocolate with chocolate frosting
- Carrot cake with cream cheese frosting
- Chocolate and Vanilla Gluten Free
Last night I combined a bunch of spices, rubbed them on a whole chicken, and left it in a slow cooker for 5 hours. I’m not a foodie, a food expert, anything near a competent chef, or someone you should regularly come to for dining advice…but if I can do this, anyone can.
Here’s the recipe I used, but to be honest, you could roll with just about any spice combination you want. You can thank me later.
(There’s also a bit about roasted parsnips and carrots, a variant of this recipe, but I don’t want to mislead anyone into thinking I actually have an idea of what I’m doing, so let’s just keep this between you and me, okay?)
Tonight’s Design for Health class at Stanford focused on health design in the workplace. Listening to examples of how Google provides, but doesn’t force, healthy eating options for its employees was particularly exciting because all of the examples cited could (should?) be implemented at companies that aren’t worth billions of dollars.
Yes, eating healthier costs more than eating for convenience. Yes, eating healthier will take more time than eating for convenience. But it’s worth it, right?
The idea is not to enact radical, sweeping change at a moment’s notice – those types of efforts are difficult to maintain. But if you try to nudge your habits and tendencies in a healthier direction, there’s going to be a better chance of sticking with them in the long run.
I had a grand comment about managing diabetes is a stress test on one’s ability to understand the concept of moderation. For all the fruits and vegetables I try to remember to eat, sometimes I just want a cheeseburger.
I don’t have a problem indulging in something as insane as Ben & Jerry’s new Core flavor line, as long as I stretch that pint out for 4 or 5 servings.
My path to healthier habits is slow, but steady. My examples of progress may not look like much to you, but to me, I’m moving mountains.
Actually keeping to that “apple a day” mantra means I’m having at least one fruit serving a day, and I’m eating more than oranges. Again, this might not seem like a lot to you, but it’s a big deal for me.
I think, generally speaking, we all know what has to be done to live a healthy life. Some level of exercise, a balanced diet, and an intangible quality of life factor loosely represent the tripod that makes our individual worlds go ’round. Obviously each one of those components is influenced by a wide range of factors, thus making each of our lives unique and blah blah blah. And while it’s a given that all of this isn’t easy, diabetes makes everything more complicated in ways that I cannot describe – but I’ll try anyway.
Let’s take today for example:
Not bad. Not great, but not bad.
Based on a recommendation from a podcast guest in the Chicago area, I dined at Butcher and the Burger tonight. It was fantastic.