Yummy Recipes and Killer Workouts!

Today I made these two recipes from blogilates.com.

Cream of Asparagus Soup and Roasted Chickpeas

I modified the soup by making it with vegetable stock and topping it with a bit of Parmesan cheese. It was DELICIOUS. However, I think next time I would make it with slightly less stock and more yogurt as it wasn’t very creamy.


It is asparagus season, so this is a great time of year to make this! When I was in Switzerland, I had white asparagus with Hollandaise sauce…which believe it or not is an extreme delicacy there. This is a great way to have a low carb and low fat dinner with tons of protein! I bolused 15 carbs for a whole bowl! And it was extremely filling!

The roasted chickpeas were literally the best snack ever! I am going to buy at least 5 cans of chickpeas and make a huge batch. Nick and I ate the whole bowl of them in 10 min. I didn’t leave them in the oven long enough, so they weren’t crunchy enough. Next time I will leave them in for longer. I didn’t use any oil, except for on the pan that I cooked them in so that the chickpeas wouldn’t stick. They are a great snack substitute with barely any carbs and no fat, and I think they are way better than potato chips! (Plus you can eat a lot more of them!)

Today I did an INSANE 45 minutes ab workout. I am going to be so sore tomorrow! Then I did 15 minutes of thighs and 20 minutes of suicide running. I feel awesome! I also went shopping and picked out lots of dresses for graduation…I may post them as I need advice on which to actually wear.

I am having hesitation about doing the liquid juice diet. I decided to substitute lunch for a 30 carb beet, apple, carrot, spinach juice mix. I was super low with in 2 hours. I think that the juice makes my sugar spike and then drop so fast because of how it is absorbed. Therefore, I don’t know how I could only drink juice. I may bolus for half of what the juice is actually worth, or turn down my basals while I do it. I have an endocrinologist appointment on Monday, so I may ask for advice about that then.

Lastly, I just wanted to share with you guys the new Type 1 Disney character! Check this out, so cool!

I hope you are having an awesome Friday! 🙂


Awesome Low-Carb Recipes and the First Day’s Run

This morning was beautiful. I did my HIIT training which I talked about here. I ate this burrito thing that I have had a few times…but only once before on CGM. It is a vegan frozen couscous burrito that says on the back that there are 36 carbs in it. Both times I have eaten it, with CGM I have noticed a spike to over 275, so I don’t think I am going to eat it any more. I ran and my CGM was buzzing saying that my sugar was spiking. I waited for the drop from exercise, but it never happened. When I checked after the run I was at 188, though my CGM was saying 250…I am not really sure how that worked. The upside to this is that I think I don’t have intense sugar drops from exercise as much any more because I do it all the time.

I experimented with two amazing recipes tonight! Both of them are from Blogilates. I slightly tweaked them, but literally have had completely stable sugar from eating them. I barely spiked!

For the first recipe I used the Peanut Sauce from Blogilates.

Here are the ingredients:

I forgot to take out the red wine vinegar that is also in the recipe…oops.

Anyway, I halved the amounts called for in the Blogilates post, because it was only for Nick and me. Also…that peanut butter (which is the best peanut butter on earth) is really expensive.

So I used:

1/2 cup smooth peanut butter

1/4 cup vegetable broth

1/3 cup tamari or other soy sauce

1/8 cup dark sesame oil

2 teaspoons red wine vinegar

2 teaspoons agave syrup or sugar

2 teaspoons minced ginger

1 1/2 minced garlic cloves

1 tablespoon hot sauce

I kept the amount of hot sauce in the original recipe, as Nick and I like things a little spicy. However, add or subtract from that as per your taste!

I just mixed all of this in my Bella food processor (a Christmas gift from my mom) until smooth. The I left it in the fridge while I prepared the rest of my dish.

Then I just used ingredients that I have in my house. I am a vegetarian, so I used cubed super firm tofu, but you could use chicken if you wanted.

I steamed 2 cups of broccoli. In a separate large pot (or wok if you have it) I sauteed some onion, green and red peppers, and zucchini in a very light amount of olive oil. I put an extra tablespoon of garlic in after the veggies got soft.

Then, I simply added the tofu and broccoli. I stirred it for an additional minute and added the peanut sauce. I also chopped up a few fresh basil leaves and threw them on the top. It was SO EASY. Plus this recipe is packed with protein and vitamins from the veggies. The veggies really filled me up! I bolused 15 carbs for this meal and my sugar went from 90 before dinner to about 105 and stayed there for a few hours. I know that Type 1 diabetics can eat whatever as long as there is insulin to cover it…but with my sugars actually behaving like a person with out diabetes, it makes me see the benefit of staying low-carb. And the sauce…it was AMAZING. Nick literally licked his plate…and also took all the left over sauce from my plate.

I will probably make this at least once a week now. Once you stock up on all the ingredients to make the peanut sauce, its a relatively cheap recipe. And you can add or subtract any ingredient you want. I think this would be good with cabbage, corn, or carrots (woah alliteration).

A few hours later Nick’s friend Allen came over and I decided to test this recipe out on them:

Blueberry Cheesecake Muffins! These things are amazing! I was a little skeptical, but now Nick and I are debating over how many he can take to work with him tomorrow. They are soooo good. They only have 15 carbs per serving, so I had two!

The ingredients are as follows:

  • 1 cup of nonfat plain Greek yogurt
  • 2 tbsp of nonfat or 1-2% fat cottage cheese (I used 2%)
  • 1 tbsp of whole wheat flour (orig. recipe called for coconut flour, but I didn’t have any)
  • 1 whole medium lemon
  • 2 fresh organic eggs
  • 1/4 cup of vanilla whey
  • 1/4 cup Stevia
  • 1/2 cup berries

Crust part:

  • 1/2 cup of walnuts
  • 6-7 pitted medjool dates

For my modifications, I used regular packaged dates, added some cinnamon to the recipe, and used liquid egg whites. Oh…and I forgot to buy a lemon. Next time I would love to add bananas or raspberries.

For the crust, I used the Bella blender again. I needed more dates than the recipe called for in order to have enough crust for 12 cupcakes.

Then I simply blended the rest of the ingredients in my regular blender and poured them over the crust in my cupcake pan.

I baked them for 20 minutes and then put them in the freezer for a bit so that we could eat them faster. 😉

And though we were all a bit skeptical…I think I am going to make them all the time now!

At 120 calories and 15 carbs per serving, you really can’t beat it!

My test subjects (and Luna)

A very genuine post-bite face 🙂

Allen loved them too!

I am so excited! I have a lot of other recipes to try for you guys tomorrow. In the meantime, check out my diabetic stomach! (CGM and Pump included…and a nice shot of all our toilet paper lol)

Have a great Tuesday!

Some Recommendations

Here is some stuff that I love! Some of it is diabetes-related, some of it not so much…

Diabetes Related Websites:

http://sixuntilme.com/: This blog by Kerri Sparling starts a long time ago, when she was just engaged to now she is married, has a toddler, and works on diabetes related projects every day. I read it while I was in the hospital and it was so helpful to me.

http://www.dlife.com/files/Timeline/: This is sort of cool. I used it for a project and was reading over it yesterday when Nick said, “You should definitely put that on your blog. I particularly like how the first insulin pump looked. Check it out! We have come so far!

Imagine that! (Image from dlife.com)

http://www.tandemdiabetes.com/products/Slim-and-Sleek/ I saw this today on http://princessofpavement.wordpress.com/. I MUST GET THIS ASAP. It was just released on the American market, but I want one soooo much. I hate the bump my pump makes under tight shirts and jeans when I can’t hide it in my bra. And I’ve been saying that pumps should be rechargeable instead of battery operated since I got my pump.

http://mommyish.com/stuff/parents-get-insulin-pump-tattoos-to-support-diabetic-child-947/ I just found this heart-warming and awesome.


I’m obsessed with fashion. So many people ask me where I buy stuff, and most of it is online. Below are some less commonly known websites that I buy a majority of my clothing from.

http://us.asos.com/This is a British clothing provider. They have great sales and sell everything in “Petite,” “Curvy,” and “Maternity.” So awesome. Scroll down the price bar at the side so that you don’t have to look at stuff you can’t afford!

http://www.lulus.com/ They have the cutest dresses!

http://www.bluefly.com/ There is a ton of discounted designer stuff here!

http://www.motelrocks.com/shop/index.php Also a British clothing site (I love British clothing). They have such unique fun pieces!

http://www.theblondesalad.com/ I read this daily. It is an Italian fashion blog. I get tons of ideas from her!


I love to cook. I am going to link recipes here that I have made a few times, and they are always good!

http://allrecipes.com/recipe/basil-tomato-soup/ SO easy and SO good! Nick loves this and it takes five minutes. I usually make us grilled cheese with them and then cut them into little squares and make grilled cheese croutons.

http://allrecipes.com/recipe/pesto-goat-cheese-and-sun-dried-tomatoes-quiche/ This quiche recipe is amazing, and has a really good ratio of cream and egg so I substitute the toppings in it all the time. I have made it with olive tapenade and stuffed olives, roasted peppers and blue cheese, and spinach and feta. Literally you can put anything in it!

http://www.cooks.com/rec/view/0,1735,132180-251199,00.html A delicious staple, this fettucni alfredo will make it look like you worked really hard to make dinner…but you didn’t.

http://www.food.com/recipe/noodle-koogle-kugel-146305 Kugle is something my mom made all the time when I was little. Substitute the pineapple in this recipe for whatever fruit you want, from mixed fruit cocktail to fresh blueberries. Also use truvia or stevia instead of sugar to make is diabetes friendly.

http://www.foodnetwork.com/recipes/paula-deen/hash-brown-quiche-recipe/index.html This is a Paula Deen recipe (who recently opened up about her Type 2 diagnosis, so its not the healthiest recipe) I take the ham out. Its so good though!

My latest breakfast craze has been:

1 cup plain Greek style yogurt (any brand but I use Chobani)

1/4 cup Ezekiel almond granola

2 tbsp honey

1 tbsp cinnamon (which has been shown to stabilize blood sugar: http://www.huffingtonpost.com/dr-mercola/cinnamon-diabetes-_b_839487.html)

1/2 banana

handful of blueberries

handful of walnuts

I just mix all of this in a bowl. And I usually bolus 45 carbs for it, though it should have more because the honey and granola alone is that much. I think I just digest it well or something because any time I have bolused 50 or 55 for it I have ended up going low. It is DELICIOUS though.

Do you guys have any cool recommendations??