type 2 diabetes – me?

oatmeal.jpgSo far, my pregnancy has been relatively free of challenges. I had very little morning sickness, have not had a lot of headaches, pain, or any other irritations or complications. Last week I went for a standard Glucose Challenge Test, and my result came back one value above “normal”. This Monday, I am going for a 3-hour Glucose Tolerance Test, to see if I possibly have Gestational Diabetes – which is not necessarily a very bad thing for the pregnancy, but can be a predictor of my chance of developing type 2 diabetes later in life.

WOW. This really kind of came at me out of left field. Here I am, a nutritionist, who learned all about these tests, and diets to manage blood glucose, but never imagined that I would be the one living it. I am hoping that my values come back normal on Monday, but at least I feel I am armed with my knowledge to make changes that I need to if I am predisposed. It truly goes to show that sometimes, you think you are doing (mostly) all the right things, but there can always be other factors at play. And also – no one is perfect, no one is completely immune to issues.

If nothing else, I felt a bit of a kick in the pants to take a bit of a closer look at my diet of recent days, hence the oatmeal breakfast pictured above. Oatmeal with apples and raisins and cinnamon – which is pretty good as far as glycemic index goes (foods with low-medium G.I. values are what people prone to high blood glucose issues need to focus on) – and the cinnamon has been shown to be helpful in managing blood glucose levels. And of course, it tastes great, and was relatively quick to make – what have I got to lose by taking those extra 10 minutes?

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morning lemon – sweet sparkles

lemonadelabel1.jpgSo, being pregnant, I have a bit of an exaggerated sweet tooth. I try to keep it in check as best I can, but I figure, hey – I may only get this chance once so I might as well indulge a bit! Of course, even though I want something sweet, it doesn’t mean I want something loaded with high fructose corn syrup and artificial additives. At one of my favorite stores down the street Farmer’s Daughter, I often peek at/covet the elegant bottles of french lemonade. So the other day I thought – today’s the day I’m just going to let myself have one. There is good reason why I don’t indulge in these bottles more often, and it has nothing to do with the ingredients – it’s the price. The bottle I picked up was $7.25 (yikes) so if you ever see them anywhere for less than that, you’re getting a deal.

lemonadelabel2.jpgA short ingredient list – that’s what I love. Especially in these lemonades (I got the classic “french” style which is clear, but there is also a more lemony one, and pink, plus a few other interesting drinks in their product line) when all you’re looking at is carbonated water, beet sugar (as opposed to cane sugar) citric acid, and lemon aroma (which I’m assuming is from some sort of herb – maybe lemon balm?) The pink lemonade is coloured with elderberry concentrate – nice. As it clearly states on the bottle “contains no juice” – so it’s not a nutritional drink, it’s a treat. But a treat you can feel pretty good about instead of having a soda. I’m sure they would make a great mixer for alcoholic drinks at parties as well – I’ll have to get back to you about that sometime next year…

bake up a little comfort

cookiecomfort.jpgBrrr… I definitely felt winter in the air this morning. This weekend, why not bake up a batch of comfort food (you don’ t have to eat it all yourself – people love to get homebaked gifts!) The other day I finally got around to trying a recipe from the foodtv.ca monthly cooking club, mainly because October’s recipe was something that I just could not resist – chocolate chip cookies. It is Anna Olson’s recipe, and I have to say, it is outstanding. Anna adds cornstarch to the recipe to make them chewy, but since I am sensitive to corn, I used arrowroot instead, and they turned out perfectly. I also used half whole wheat pastry flour, and dark chocolate chips. Other than that, I did follow the recipe, but next time will cut down the sugar, and try replacing some of the fat with applesauce (this first batch was to welcome my husband home from an overseas trip, and I wanted to treat him to the full effect of the fat and sugar this time). I bet this recipe would also work well with other flours (spelt, rice, amaranth).

If you like to try new recipes, you should check out the cooking club. There are savory and sweet recipes, and it’s fun to see how everyone else’s attempts turn out. Also, there is always the chance you may win a cookbook – that’s definitely motivation enough for me!