It’s getting cold here in Toronto, and when it gets cold, I can’t help but bake. I especially like to bake when I have ingredients to use up in my fridge, like carrots. I tweaked a great carrot cake recipe I got from my sister-in-law to create these muffins, using whole wheat flour, shredded carrots and crushed pineapple. They are perfectly naturally orangey coloured. Muffins like this are a great way to get more fruit and veg into your kids. Great for school snacks! Also great for Mommy’s breakfast with a sneaky swipe of butter…
Multigrain bagel toasted, spread with almond butter and a bit of nutella swirled in, generously sprinkled with ground flaxseeds. It’s all good.
So 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?
I hope all my Canadian friends had a lovely Thanksgiving weekend! Looking for a way to use up some of that leftover cranberry sauce (aside from making turkey, stuffing and cranberry sandwiches – yum)? Why not try a breakfast of wholegrain bread topped with light cream cheese and cranberry sauce. Even better, you could swirl the cheese and cranberry sauce together, then spread it on. Who doesn’t want cranberry “cheesecake” for breakfast?
I bet you have some more cranberry-use-up ideas – let me know and I can post them here as a helpful list. Plenty of time to also give people in the US some ideas for their upcoming Thanksgiving in November!