Adventures in Vacationing

Whew!

We are home! 

We spent the last two weeks in Florida!  We were at Disney for one week and then at the beach for the second week!  And oh boy.... what a trip!

Today I'm going to channel Meri from Our Diabetic Life.  She went to Disneyland with her family not long ago.  And they had QUITE the trip! 

So did we.  At one point I even asked Meri if she had sent her vacation mojo our way!  Of course, sweet Meri would NEVER do that!  It must have just been in the air...

I have a whole post of little tricks and tips I picked up at Disneyworld.  But I'm not going to tell you about that - yet.

I'm also not going to tell you about how the days before our trip Sweetpea's numbers were running high.

Or about how we did a site change the night before we left. (Note to self...  DO NOT EVER DO THIS AGAIN.)

Or about how after the site change her bg just kept going up.

Or about how in the wee hours - after the second correction did nothing - we decided it must be a bad site.  And sure enough - there was a bent cannula.

Not going to mention how at this point she was HI and her ketones were 2.4.

Also not going to talk about how I just had a feeling something else was going on - and sure enough - her throat was red and swollen.

Certainly not going to rehash the site change and sub q correction we did around 5 am.

Or how we packed the car and were at the pediatrician's office at 8 am sharp.

Or how we had to hold her down so they could do throat swab.

Or how we had to hold her down again because we had to do the antibiotic injection for strep.

Or how I was channeling Reyna at this point - complete with the eye rolling and the muttering of "FFS" under my breath.  (Actually, my choice phrase was Unf*&@!ing Believable)

Or how we did all this and still managed to get to the airport in time for our flight.

Not going to talk about how we had a service pick us up at the airport and take us to the hotel - with one 15 minute stop for groceries. And how we would have made it in 15 minutes if it had not been for the lady in front of us who went all "extreme couponing" once we were stuck in line.

Won't mention how we took a cab to Magic Kingdom on day 1 for our breakfast with Cinderella at the castle (before the park opened - J thought this was our best bet).  And how the cab driver was CLUELESS and dropped us off WAY FAR AWAY.  And by the time we got there, we had to make a mad dash down Main Street USA in order to get there on time.

Won't discuss how we were denied a medical pass.

Or how it was in the upper 90's with heat indexes in the 100's.

Also won't mention how Sweets spiked a fever a few days in.

Or how, even though I packed an entire suitcase of D supplies, I somehow managed to forget the thermometer.

Won't talk about how the ONLY thermometer available in the gift shop of our hotel was some piece of crap strip you stuck to your forehead.

Or how it was reading at least a temp of 102. 

Or how I started to panic that she had heatstroke.

Or how we paid close to $20 to have a thermometer sent over from a local pharmacy.

Or how by the time it arrived, she was fine.

Won't mention the blisters - the many, many blisters I had that made every step painful.  Even though I packed not one, not two, but THREE pairs of tennis shoes.

Or how Sweets was afraid of the characters and practically hid under the table when Donald Duck came by.

Also won't talk about after my parents picked us up and took us to the condo, I started feeling sick.

Won't discuss how even though Sweet's doctor had told us to call them and they would send us a script for meds if either J or I came down with classic strep symptoms, she was not there that day and the nurse refused.

Not going to even go into how this landed me at the local clinic - which my insurance considers a $75 copay.

Won't talk about how this kicked my RUMP and I felt horrid for days.

Not going to tell you about the bad sites.  Yes, plural. 

Not going to mention the wonky numbers.

Or the fact that swimming (and taking off the pump) makes her go HI. 

Unless she was low.  Like she was when she was out with my parents and had a 39.

Not going to go into the discussion with the TSA agent who insisted that it was fine for an insulin pump to go thru the scanners and he knew this because he had people go through with them "all the time and there is never a problem".  Because he should know, right?

Not going to mention how we always hold up the security line.

Or how TSA agents have no idea what an insulin pump is.  And how you can't just "take it off" or "hold it up".

Or how Sweets ever so sweetly told the agent doing her pat down, "It's ok.  I'm used to this."

Or the look on my face when the agent asked me about our D supply bag, "Is there anything in here that might hurt me?"  Uh.... just needles?

Or how our flight out of Atlanta changed gates THREE TIMES. 

Or how the last time, we were already on the plane and seated.

Or how the lady across the aisle kept moving her heavy luggage back and forth between the overhead bins - almost dropping it on our heads.

Or how her seat mate insisted that when he went to the bathroom, someone stole his headphones.  And made the flight attendant make an announcement.  (Apparently, he dropped them on his way to said bathroom.)

Not going to talk about how Dex was reading LOW during the flight.

And then errored.

Nope.  Not going to tell you about any of that insanity!

Instead, I'm going to tell you that IN SPITE of all that insanity, we had a wonderful time!

Disney was SO. MUCH. FUN.
The condo was so relaxing!
Spending time with my parents is always nice.
And we even got to hang out with LORA and her wonderful kiddos!

What more can you ask for?!?

PS - A BIG THANK YOU to the ladies who blog sat for me while we were gone!  I hope it behaved for you! :)

Diabetes is Like Skipping in Flip Flops

Diabetes is a lot like spray insulation.

And it's also a lot like skipping in flip flops.

That thought just entered my head the other day as I was watching Sweets skip along in her new flops. Her FIRST pair if honest to goodness flip flops.

She spotted these flops with their pink glitter straps and Mickey bottoms and just HAD to have them. Never mind the fact that she had never had a pair before and didn't really know how to walk in them.

They were a little big. Her skinny little feet have trouble staying in flops. But these were the best fit we'd found. She's been dying for a pair ever since she went to school with me one day and one of the girls in my class who she took to like glue had a pair. Big kids - KINDERGARTENERS - wear flip flops. So she will, too.

Of course, there was a pair with a strap around the heel. But she wanted nothing to do with those. THEY did not make the desired "flop" sound when you walk.

So, off she went in her new shoes. Determined to learn how to walk. And when she sets her mind to something- just wait.

As I watched her skip along the oher day, I couldnt help but relate it to life with diabetes.

It takes some getting used to. But with determination, you can be successful.

It might be a little more dangerous... Make you more vulnerable...

You may take the occasional spill and get scraped up.

Stubbed toes happen.

But they are so pretty. And comfy.

And you learn that you just can't let the "what if's" keep you from happily skipping along!

The Choices We Make, The Risks We Take

Living life with diabetes means taking risks.  There are no two ways around it.

It means making choices... LOTS of choices.  Every day.  That have a BIG impact on yourself or the person you are caring for. 

What ratio to use
How to SWAG that meal
How many free carbs to give
WHEN to give free carbs
When to monkey with the basal rates and carb ratios
What to change them to
What kind of therapy you use

There are little choices everyday.  Probably thousands of times a day.

And one mistake...  One little slip up... COULD have dire consequences.

It's just part of living this D life.

I think we all get immune to it after awhile.  I think we HAVE to in order keep some semblance of normalcy.  If we really thought about WHAT we were doing each and every time we did it... well, we'd never do anything!

One of the biggest choices we make is in the way we choose to manage our diabetes or our child's diabetes.

Stick with MDI?  Or go to a pump?

This is a BIG decision.  And not one to take mildly. 

If you decide that MDI is right for you or your child, that is great.  If you weigh the benefits and the drawbacks with an open, objective mind and decide that injections are right for you - AWESOME!  Because the goal in all this is to effectively manage diabetes.  So if you are doing that on MDI and you are happy with your current treatment plan... Don't let anyone make you feel bad for NOT using a pump. 

That being said...

There's something I want to say.

Please, PLEASE do not be afraid of the pump. 

Please, PLEASE do not fear the pump because of what happened to us.

I've gotten a few emails from folks saying that they are now scared of the pump.  This breaks my heart.  Truly it does. 

It was never my intention to scare anyone.  And certainly not to scare anyone away from the pump.  I wanted to share our experience because, well, it's what I do.  And because I think it's an important reminder for us all to not get too complacent.  To keep up to date with our supplies and training. 

Because what happened to us can happen to anyone.  Whether you are using a pump or on MDI.

Low blood sugars happen.  Seizures happen.  They just do. 

I've also gotten some emails from folks saying that we should take Sweets off the pump, that we should go back to MDI, that we don't know what we're doing...

As far as us not knowing what we're doing... Well, I never claimed to be an expert!  Sometimes I DON'T feel like I know what I'm doing at all!  But... I think J and I know our child and her diabetes better than anyone else--- so back off!

As for going back to MDI....

Trust me, the thought went through my head.  I was NOT overly excited to hook her back up.   

But...  Here's the thing.

I believe that the pump is the best treatment option for my child.
My child wants to use the pump and not do MDI.  And although she is young, it is HER body and HER disease so her input should count for something.
I believe that we will be able to control her diabetes better with the pump.
I believe the pump will help her live a long, complication free life.

I truly believe that the pump is the best fit for us.  (Which pump remains to be seen...)

And so even though I was scared, we hooked her back up.  Because I believe that it is what we needed to do.

That is the choice we made.

Are there risks?  Yes.  There are.

But there are risks with anything.  All of our choices when dealing with diabetes involve taking a risk. 

So, please, PLEASE... don't let one bad experience scare you from something that might benefit your child.  Please, PLEASE don't let your fear hold you back. 

Every day we make choices.  Every day we take risks. 

Because if we didn't.... we wouldn't really be living.

Guest Blogger: Meri from Our Diabetic Life

Today I have a Guest Blogger!  And it's one of my all time FAVORITE bloggers, too!  It's Meri from Our Diabetic Life!  

When I read Meri's post, I wondered if she had been reading my mind.  Because although some of the details are different, this is a post I could have written myself.  And I have a feeling that Meri and I are not alone in this struggle!  


Read for yourself... then go tell Meri HI over at her blogging home!  

Thanks, Meri!  Not just for posting today but for having the courage to talk about something that I struggle with every day!

Food.

My "F" word.

I have a love/hate relationship with my "F" word.

Let's face it, my love for food rivals any tweens obsession for Justin Bieber.

I'm a groupie if ever there was one....and food has returned the favor in kind by always being there for me, in the good times, and especially in the hard times.

I married my husband at the tender age of 20, and in the last 18 years we have had 4 beautiful boys, three type 1 diagnoses, 1 cancer diagnosis, and a myriad of extended family health scares. Surely all this is enough stress to put any reasonable person in an insane asylum.

Here in California, there is a cozy little asylum just up the hill from us in the Napa Valley. I always threaten the boys that they'll have to drop me off there one day...

But I've stayed out of the strait jacket, (and as sick as it sounds) I think food had a little bit to do with that.

It has been my comforter for so long.

I met my husband as a teenager, working in his bakery. Not long after we married, his father had a stroke, so my husband and his sister took over the entire operation on their own. Everyone thinks owning a bakery sounds so glamorous. Well, 15 hour days that begin at 1 am and end at 3pm makes the glamour dim a bit.

All the babies, all these diagnoses, all the long nights...I was on my own a lot of the time. I was a walking zombie for so many years, and I remember the days vividly when I couldn't wait for everyone to go to bed at 8...including my husband...so I could sit on the couch, and eat.

It was my release. I didn't have a minute to myself...I couldn't snack in front of the boys, because then they would want to eat too...and exercise was a joke...who am I kidding, I never WANTED to exercise...and let's not forget that my husband was a BAKER...a DANG GOOD baker at that...

It's a miracle I don't weigh half a ton as it is.

But here we are...me and the "F" word, years later, and things are not the same.

We closed the bakery and now my snacks and I don't have the romantic time we used to. Now, I spend that time with my husband.

Food and I are kinda in an awkward stage of our relationship. I just don't know how I feel about it anymore.
The satisfaction I used to get, is gone.

...It's not the food...it's me.

And I'm feeling like that's a good thing.

Breaking it off from the junk is bitter/sweet...but I'm ready for a healthier relationship.

The stresses of babydom and new diagnosis has waned...and as I start seeing everything in a different light, I'm feeling ready to make a change.

I am well aware that destructive relationships aren't always easy to get out of. Food has a grip on me. Turning off the impulses I've nurtured for so many years, won't be easy.

Turning away from what I thought was my best friend?? Man, I'm hoping I am strong enough.

The bottom line is I can't hide my addictive tendencies anymore. The boys are picking up on my side snacking, and they want in.

A healthy family starts with a healthy mother. I really believe that.

I think that will be my motivator.

It is time.

Maybe I'll take out a personal ad: Married White Female, looking for a healthier realtionship...with food.

Gotta start somewhere, right?

Diabetes is Like Spray Insulation

Diabetes is like spray insulation.

Not that I know a lot about spray insulation. I just know what I see from watching HGTV. It's kinda cool. You spray it and it puffs up to fill the space.

That's what diabetes does to my brain.

It puffs up and fills my brain so that I can think of nothing else.

Like the other day...

Sweets and I had been at the pool swimming. We came home and needed to get cleaned up. The smell of suntan lotion and chlorine was thick on our skin.

We take off our wet suits and put everything into the dryer in the laundry room. Then we wrap up in warm towels because the cool of our air conditioned house chills a wet body.

I headed upstairs to get in the shower. Sweets said she wanted to stay downstairs and relax on the couch until I was through. I put her insulin pump and Dexie pouch back on her and hooked her back up. A quick bg test showed her to be at 170. Not too bad after being unhooked for almost 2 hours.

I threw a pair of jammies over the railing so she had some clothes and got in the shower.

Now, this was a little luxury for me! It's rare when I am able to get in the shower and not have to rush. So I did not rush. And it was soooo nice.

Until...

Spray Insulation

It waited to invade my brain until my hair was fulled soaped up. The little thought. 170. I hooked her back up and gave her some missed basal. What if.... And the spray insulation started to puff...

What if the activity at the pool kicks in and she starts to drop? What if she drops fast? What if she doesn't come up and tell me that Dex beeped? What if Dex isn't working - that sometimes happens right after swimming? She's alone down there. It's just me and her. J isn't due home from work for awhile...

So now my nice, relaxing, peaceful shower had turned into a frantic rush to get the soap out of my hair so I could check on her. I hop out of the shower, water flying everywhere. I throw a towel around me and drip through the hallway to the overlook...

Looking at the couch all I see is pillows. No Sweetpea.

I look over a little further...

And this is what I see...

Sweetpea. Sitting in front of the TV watching Berenstain Bears. Dressed ONLY in her insulin pump pouch. NOTHING else. Except for her rain boots. And her umbrella.

"Hey!" I said. "What are you doing?"

"Hi Mommy! I'm watching tv."

Ummm... yes, I can see that. I'm referring to WHY you have on rain boots and your umbrella is up in the house. And why you're still naked...

"What's with the umbrella?" I ask.

"It's helping my hair dry faster." she says. Complete with her dramatic hand motions to explain the drying of her hair.

"Oh.... Ok. What's Dex say?" I decide I'm not touching whole naked in boots thing.

"It says.... 2 - 1 - 4. With one arrow going sideways up."

Hmmm... guess activity didn't kick in. Good thing I added that missed basal. Hope THAT kicks in soon.

"Ok... I'm going to finish getting ready. Come up or yell if you need me." I say.

"Ok. Yeah, you should do that. You're getting everything wet."

And just like that the insulation is deflated. It's no longer puffing up my brain.

Now I'm just smiling and laughing to myself at the silly little girl downstairs in her rain boots and umbrella.

Children's Congress 2011

Today marks the beginning of the 201 Children's Congress!

This year's event will take place in Washington, D.C. on June 20-22.  JDRF International Chairman Mary Tyler Moore and over a hundred children with type 1 diabetes from around the country will be meeting with Congress to help them understand what life is like for those of us living with type 1 day in and day out and explaining why research is critical to finding a cure! 

To find out more about Children's Congress, click HERE! You can read the welcome letter from Mary Tyler Moore and the 2011 Children's Congress Chair, Stefany Shaheen's letter to site visitors.  You can also watch video from last year's event and see who the delegates are that representing your state!

This year, you have the opportunity watch some of the activities our delegates will be participating in: LIVE on the JDRF Advocacy Ustream channel!  

 You can watch the Opening Dinner! This is where the delegates will introduce themselves and their state.  You'll also hear from CEO and President Jeffrey Brewer!   Don't forget to give your hometown delegate a shout-out on Twitter by using the hashtag #JDRFCC11’!

You can also watch the Role Model in Diabetes Town Hall!  There are some wonderful celebrities lined up to share their inspirational stories of how they live with diabetes and how they have overcome challenges! 

And while you're there... don't forget to sign up to be an advocate!  Click HERE for more information!

And while you're there... Don't forget to sign up to be an advocate (if you aren't already!)!  Click HERE for more information!

Recipe Week Day 7: Kris and her GF Strawberry Banana Jello Cake

 Today's Blog-Sitter is Kris from My Sugar Bugs!  The minute I saw this on her blog I knew I just HAD to have her share it over here for recipe week!  Yum-o!  Not only is this a tasty recipe - but it's Gluten Free! 

Kris is an amazing Mama to all her children - including Bumble Bee.  Not only does Bumble Bee have Type 1 Diabetes and Celiac Disease, she also have HHT and has had trouble with Pulmonary AVMs.  Her story is incredible... read it HERE.  

Then leave Kris a note and tell her awesome she is!  Because she IS awesome!  She juggles the demands of a child with Type 1 diabetes, Celiac Disease, HHT, and Pulmonary AVMs, the demands of another child with ADHD and ODD, and the demands of her other 4 children! And she does it all with grace and courage and faith.  See?  Awesome!


In spite of her numerous health concerns, Bumble Bee is an absolutely DARLING girl (I mean just look at her pictures!  Is she not the prettiest thing?!?) with an incredible amount of strength and courage!  Just like her Mama...

Thanks, Kris!  I'm so happy to have you here today!




GF Strawberry Banana Jell-o Cake

Ingredients:

Topping:

1 small box of Strawberry flavored Jell-o

1 8oz. tub of Cool Whip

Fresh bananas and strawberries, sliced.


Cake:

1 package Betty Crocker Gluten Free Yellow Cake Mix

1 3.4 oz package Jello Banana instant pudding

1/3 cup granulated sugar

4 large eggs plus one egg white room temperature

1/2 cup canola oil

3/4 cup orange juice (no pulp)

1 Tablespoon Gluten Free vanilla extract

*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE

Preheat the oven to 325 degrees F.

Mix eggs, egg whites, oil, orange juice and vanilla in a medium sized bowl. In a large bowl sift together the gluten free cake mix, pudding and sugar. Add the wet ingredients and beat on medium speed until completely combined

Pour into greased 9x12 cake pan.

Bake for about 25-35 minutes or until a toothpick inserted comes out clean.

After the cake is baked and cooled, mix a packet of Strawberry Jell-O with 2 cups of boiling water.

Using a fork, poke numerous holes all over the cake. Enough holes for the Jell-O to go down in.

Spoon the hot Jell-O mix over the top until the top is covered. You may not need to use the whole 2 cups. That may make it too soggy.

Refrigerate for 2 hours or so.

Slice fresh bananas and strawberries. Line the top of the cake with bananas and strawberries alternating for an even flavor.

Top with Cool Whip. Cut. Eat. And be happy!

Enjoy!

Recipe Week Day 6: Lora and her Mandarin Orange Salad and Tasty Appetizers

Today's Blog-sitter is Lora from My Diabetic Child!

Lora is sharing with us some of her favorite recipes... and they ALL sound yummy!  Sweets is a big fan of mandarin oranges so I think adding this yummy salad to our menu would be a big hit!

Lora is one of the few D Mamas that I have had the pleasure of meeting in real life!  And she is just as sweet and fun as she seems on her blog!  And - so are her children!  Sweets LOVES Leighanna and Justin!  She thinks it's pretty cool that she and Justin have the same pump and the same Dexie and she just thinks they are tons of fun!  My parents have a condo in Florida that is close to where Lora lives - so we have met them more than once... and are looking forward to getting together the next time we visit!  Take a minute and go say HI to Lora on her blog!  I know she will crack you up!

THANK YOU, Lora, for helping me out and sharing all this yumminess with us! 

 

Mandarin Orange Salad

Chopped Romain Lettuce

Crumbled Feta Cheese

2 small cans sliced Mandarin Oranges, drained

Pecan chips

1/2 Red onion, chopped

Paul Newmans Balsamic Vinaigrette

Mix all together and enjoy!

--------------------------------------------------------------

Quick and Easy Appetizers

These are great for football parties, birthday parties, block parties and even the upcoming 4th of July festivities.

Steve's Cheesy Hamburger Dip - I stole this from my friends husband over 13 years ago. I made it for a party at my in-laws after Anthony and I got married. It was a huge hit and has become a staple at all family events. I think of it as my contribution to the favorite family recipes.

2lbs ground chuck(or what ever hamburger meat you prefer. Ground turkey also works)

1 jar Tostidos cheese dip

1 pkg taco seasoning

Tortilla Chips

Brown and drain meat. Chop well while cooking. Mix browned meat, cheese dip and seasoning together in a sauce pan. Warm and serve with tortilla chips.

T's Taco Dip - This was was stolen from my sister-in-law. It is one of MY favorites.

2 - 8oz cream cheese, softened

1/4 c mayo

1/4 c sour cream

1 tsp chili powder

1 tsp garlic salt

1 tsp season salt

2 TBS Worcestershire

Mix all above together and spread evenly over a large platter.

Top above spread with:

shredded lettuce

shredded chedder cheese

dices tomatoes

sliced black olives

salsa - drizzled sporadically

Chill and serve with tortilla chips.

Fat Free Bean Dip - This one was also stolen from a friend that lived on our street. Anthony and I make a half batch sometimes and eat it for dinner. We call it "fat free" because of the re fried beans :)

2 cans fat free re fried beans

2 - 3 spoonfuls of sliced jalapenos, chopped fine

1 - 2 tbs of the juice from the jalapenos

1/2 jar of salsa

Mix all together and spread in a baking dish(9x13ish). You can alter the jalapenos to make the dip hot or mild. I am a wimp so I use 2 spoonfuls when I make it. Anthony is a bit "spicier" so he uses 3 (sometimes I think he sneaks 4).

Top with approx 2 cups shredded Mexican cheese and bake at 350 until cheese is melted. 

Serve warm with tortilla chips.

We Have a Winner!

We interrupt Recipe Week to announce the WINNER of the aBOWsolutely sweet giveaway!

The lucky winner of this giveaway will win TWO custom made bows by Sweetness Bows that feature the Diabetes Blue Circle and the grey Awareness ribbon!

So...  Without further ado...

I entered the number of entries into the random number generator over at Random.org and number 34 popped up!
Number 34 belongs to Kandice of Cherished Children!

CONGRATULATIONS!!!

I just KNOW you are going to adore these bows!!  You have 48 hours to get in touch with me by email (theprincessandthepump@gmail.com) to claim your prize... or I will be picking a new winner.

If you did not win but would like to order these bows, go see Amanda over at Sweeteness Bows and I am sure she will be happy to make a set for you!

A big THANK YOU to Sweetness Bows for making these darling bows that not only look cute but will go a long way in advocating for diabetes awareness! 

And now... we resume our regularly scheduled Recipe Week!

Thanks for Playing!

Recipe Week Day 5: Heather and her Country Salisbury Steak and Cheesy Potatoes

Today's Blog-Sitter is Heather from Sweet to the Soul!  

Heather has not one... but TWO delicious recipes for us!  And this is some yummy, down home, homemade, stick to your ribs cookin'!   I have a recipe of my own (shocking, yes- I know...) that is very similar to her Cheesy Potato recipe... So I KNOW that hers is simply amazing!  And would be the perfect thing to take to summer potlucks and barbeques!  

Heather is angel who I am looking forward to meeting in person VERY SOON (picture will follow - promise!).  Her daughter, Lovebug, is the same age as Sweetpea.  Not only are their birthdays just weeks apart - so are their diagnosis dates.  Heather's youngest daughter, Princess, was also diagnosed with Type 1 just two short months ago.  Heather is doing an amazing job caring for TWO children with D.   Please stop by her blog and say HELLO and give her some encouragement!

Thank you, Heather!  I can't wait to try this out! 

Country Salisbury Steak and Cheesy Potatoes

A friend made the Cheesy Potatoes for me after I had one of the girls.  It has been a favorite ever since!  I love these two together for a meal. I usually have a salad too.  

Country Salisbury Steak 

Ingredients:

1-1/2 lbs of lean ground beef

1 pkg (6oz) of stuffing mix for chicken

1-1/2 cups of water, divided

3/4 cup chopped onion

1 pkg (8oz) fresh mushrooms, sliced

1/2 cup of BBQ sauce

Directions:

Preheat oven to 375 degrees.  Mix mean, stuffing mix, 1-1/4 cups of the water and onions until blended.  Shape into six 1/2 inch thick oval patties.  Place on baking pan.  Bake 25 minutes or until cooked through. 

Meanwhile spray large skillet with cooking spray.  Add mushrooms; cook on medium heat 5 minutes or until lightly browned, stirring occasionally.  Add BBQ sauce and remaining 1/4 cup of water.  Cook 1 to 2 minutes or until heated through.  Serve over patties. 

Carbs: Approx 30  per patty

Cheesy Potatoes

Ingredients: 

2lb bag of frozen hash browns, thawed. 

1 can cream of chicken soup

1 cup of milk

1/2 pint sour cream

2 cups sharp cheddar cheese

1 cup of chopped onion

1/4 butter

1 tsp salt

1/2 tsp of pepper

Directions:

In a large saucepan, saute onions with butter, salt and pepper until soft.  Add milk, soup and cheese.  Heat until well blended.  Remove from heat and add sour cream.  Stir in potatoes.  

Pour into a 9x13 baking pan.  Bake at 350 degrees for 40-45 minutes.  

Carbs: 19.6 for 1/2 cup

Recipe Week Day 4: Wendy and her Low Carb and Gluten Free Goodies

Today's Blog-Sitter is Wendy of Candy Hearts!  Wendy is not only an incredible D Mama but she's also an incredible Gluten Free Mama!  Her dedication to providing fun, healthy... and Gluten Free food for her family is just ONE of the many reasons that Wendy inspires me!  

Speaking of inspiring, Wendy is the creative mind behind the Candy Hearts Collection!  This is a collection of businesses that all donate a portion of their profits to Life for a Child, a program that provides insulin and supplies to children in need all over the world.  

Head on over to Candy Hearts and tell Wendy 'HI'!  And check out the Candy Hearts Collection while you're there!

Thanks for the awesome post, Wendy!  Now I'm starving!!! 

PS...  Don't forget to enter my Sugar Bolus this week!!!  Click HERE to enter!

In honor of Hallie's recipe week, I wanted to share a list of gluten free, low carb staples that we love in the Rose household:

1)  Here's our run-of-the-mill low carb snack list:  cheese sticks, lunch meats, sugar free jello, veggies and dip, pickles.  Rinse, lather, repeat.

Now.  Onto something(s) more exciting:

2)  A handful of these help to satisfy a salty craving -- 16 cheesy, delightful, air-filled puffs = 8 carbs :)

And, let's be sure to GIVE CREDIT WHERE CREDIT IS DUE...

Thank you, UTZ, for clearly providing a gluten free statement on your label!!!!!

3)  A Protein Muffin is always nice and filling:

5 - 6 large eggs

Fillings of choice (cheese, ham, turkey, salsa, veggies, whatever floats your boat!)

Splash of milk

Preheat oven to 350, spray muffin tin with non-stick spray

Mix ingredients together and divide among 6 muffin cups - to personalize each one, add fillings individually after pouring egg into muffin tin

Bake for 30 - 35 minutes

4)  The fam likes artichokes around here.  A full artichoke with a few dipping sauces makes for a fairly low carb meal.

(From Left to Right)

Honey Mustard Dip
¼ Cup prepared mustard
2 Tbs cider vinegar
2 Tbs (gluten free) soy sauce
2 Tbs honey
Combine all ingredients. Mix well. Makes about ¾ cup.


Curry Mayonnaise
1 Cup mayonnaise
2 Tsp curry powder
2 Tsp butter
Melt butter in small pan. Add curry powder. Bubble gently for 1 - 2 minutes over low heat to eliminate any bitterness from the curry powder. Cool and add to mayo.


Creamy Thai Dip (not spicy)
¼ Cup creamy peanut butter
¼ Cup firmly packed brown sugar
2 Tbs cider vinegar
2 Tbs (gluten free) soy sauce
1 Tsp sesame oil
1/8 Tsp ground ginger
Combine all ingredients. Mix well. Makes about ¾ cup.


5)  My girls really like green beans.  They prefer them frozen right from the freezer...and that makes ME HAPPY because it makes their dinner preparation much easier :) But we like 'em fresh too!  The girls take turns trimming and washing them.  Is that considered child labor?

(I caught her snacking in time to save some for the dinner plates!)

Completely aside from diabetes, I've been trying to cook lower carb for **THE HUBBY AND ME**.  We need to trim our waistlines, so I've been on a mission:

6)  The other night, we had Chicken BBQ Sandwiches from the crock pot.  Just half a bun with grilled zucchini and deviled eggs.

Sugar and I shared a gluten free bun from Kinnikinnick and, in case you were wondering, I did NOT make Mr. Rose eat his dinner off a pink princess plate.

7)  Speaking of dinner the other night, that zucchini was pretty good!  Two of the three girls cleaned their plates and the other one gagged on her "polite bite".  Hey....2 out of 3 isn't so bad.

I just sliced the zucchs with a cheese slicer, marinated them in some olive oil, salt, and pepper for a few hours, and then dumped them into a grill pan right before serving.

8)  Did I mention Deviled Eggs?  'Cuz they were really good!

9)  Tonight we had Coconut Chicken Tenders.  They went over really well, and I foresee them becoming a regular on the dinner menu at our house.  One serving is 11 carbs :)

Coconut Chicken Tenders

SERVES 6

Most recipes for pan-fried or oven-fried chicken call for dipping chicken pieces in beaten egg and then in flour before frying. In this egg-free rendition, coconut flour and cornstarch batter stand in for the eggs and flaked coconut stands in for the flour. Serve these crusty tenders with a green salad and pan-fried plantains, baked or roasted sweet potatoes, a creamy vegetable soup, or a fresh fruit salad.

1¼–1½ pounds chicken tenders, about 1-inch thick
1½ cups shredded, unsweetened, flaked coconut
⅓ cup sifted coconut flour
⅓ cup cornstarch
1 ½ teasoons salt
¾ teaspoon ground black pepper
1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled
1 teaspoon garlic powder (not garlic salt)
¼ cup + 2 tablespoons cool water
¼ cup + 2 tablespoons unsweetened lite coconut milk
6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

1. Preheat oven to 350 degrees. Arrange chicken pieces on a plate.

2. Spread coconut in a pie plate or cake pan and set aside.

3. Measure flour and cornstarch by spooning it into a measuring cup and leveling the top with a knife. Place flour, cornstarch, salt, pepper, thyme or sage, and garlic powder in a bowl and whisk to combine. Mix in water and coconut milk with a fork to make a smooth pancake-like batter.

4. One at a time, dip each chicken tender in the batter and arrange on a tray. Use all the batter.

5. One at a time, turn chicken tenders in coconut to coat, pressing coconut on with your fingers. Place pieces on a plate. Repeat with remaining chicken.

6. Heat 2 tablespoons fat or oil in a 12-inch skillet over medium heat. When hot add ⅓ of the chicken. Do not crowd the pan. Cook until lightly golden on each side, about 1 to 2 minutes maximum, and transfer to a rimmed baking sheet. Remove dark bits of browned batter from the pan before adding another 2 tablespoons oil. When hot, add and cook ½ of the remaining chicken. Repeat with remaining chicken and fat or oil. (Don't let the pan get too hot. The chicken should turn golden on both sides, not black.)

7. Transfer the tray of lightly cooked chicken to preheated oven and bake about 10 to 15 minutes, until chicken is the same color inside and out and registers an internal temperature of 160 degrees.

8. Serve warm. Cover and refrigerate leftovers and use within 3 days. Reheat briefly in a toaster oven at 300 degrees.

**Courtesy of Living Without Magazine**

But, let's be honest...we didn't get all fancy with some of those ingredients (particularly the spices), though we did use coconut flour.  I say "we" because my sweet Hubby came home from work early, and made dinner while I took the girls to swim lessons.  BTW, I'm kinda digging the coconut flour and will definitely be experimenting with it some more!

10)  I've never tried any of them, but I ran across a website full of low carb, gluten free recipes.  You can bet I'll be perusing the dessert ideas, because I have a wicked sweet tooth!