BBQ Chicken FlatBreads

I will make this intro short and sweet I promise. My husband and I just got back from a much need vacation, just the two of us. We took a 7-day cruise from Tampa into the Western Caribbean and it was marvelous. I never lost contact with my T1D thanks to our lovely Dexcom G5 (we will talk more about this in a later post) and her numbers stayed beautifully in line! This cruise had some amazing food, which let’s be honest, that’s really what we go for right?

So one night we had BBQ Chicken FlatBreads as an appetizer and I fell in love. I started looking around at an average amount of carbohydrates for these and they ranged around 50-60g each! Well now I was determined to make it carb friendly because I knew I wanted to have it again and I knew Abbie would LOVE it! I already had a go to Flat Bread and the rest of the ingredients were pretty simple to make lower carb with the exception of the BBQ sauce. This was a pretty difficult search until I found Annie’s BBQ sauce at only 6g per 2tbsp, it’s one of the lowest carb BBQ sauces with the best flavors I have found. These came out to be around 15g each with ingredients listed!

So on to the recipe!

BBQ Chicken FlatBreads – Serves 4

Ingredients:

  • Joseph’s Lavash Bread (2 whole cut in half)
  • 8tbsp Annie’s Originial BBQ Sauce
  • 4 cups Cooked grilled chicken strips (you can use Tyson Frozen Grilled Strips or Make your Own)
  • 4 Cups Colby Jack Cheese
  • 2tbsp Butter
  • 1tbsp Minced Garlic
  • Red Onion (Diced)
  • Sliced Baby Bella Mushrooms
  • 4-6 Slices of Turkey Bacon Cooked and Cut up
  • Dried Cilantro

Directions:

  1. Take each full size flat bread and cut it in half. Place on aluminum foil lined cooking sheet that is lightly sprayed.
  2. Pre-heat oven to 350 degrees Fahrenheit.
  3. In a skillet over medium-high heat, melt butter and add sliced mushrooms. Add 1tpsp of minced garlic. Saute until browned. Remove from heat.
  4. Brush 1 tbsp of BBQ sauce on each of the flat bread halves.
  5. Sprinkle 1/2 cup of cheese on each half.
  6. Top each flat bread with chicken, red onion, mushrooms, and bacon.
  7. Sprinkle an additional 1/2 cup cheese on top of each flat bread.
  8. Sprinkle dried cilantro on top.
  9. Drizzle an additional 1 tbsp of BBQ sauce over each flat bread.
  10. Place in pre-heated oven for approximately 7-10 minutes or until cheese is melted.

Nutrition Facts Per Flatbread: 600 Calories| 42g Fat| 15g Carb| 45g Protein

The Honeymoon Phase…

Let me start off by whoever made up this name is a deceiver. When I read up on the “Honeymoon Phase” of Type 1 Diabetes I read all kinds of stories about kids going from a ton of insulin every day to barely any insulin every day; to scary highs and scary lows. The parents were calling the doctor’s office every day trying to get the dosing correct but still were having a hard time. During this phase the body’s pancreas is still functioning somewhat and still pushing out insulin which makes the dosing harder.

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So this post will be a summary of the next year of Abigail’s diagnosis. When she came home from the hospital she was on 5 units of Levemir (long-acting) insulin. Basically, this is a 12-18 hour insulin meant to keep her blood sugar in check from the morning until almost the next morning.  Over the next couple weeks we noticed she would be really low by the time she came home from school, usually around 50 or 60, or by the time she went to bed.  So, by April she had been dropped from 5 units of Levemir to only 1 unit of Levemir. 

Everything seemed to go smoothly for a couple of weeks.  School let out for Spring Break; her Dad and I went on a mini vacation to Las Vegas that had been pre-planned before her diagnosis and everything seemed to be going fine.  My Mom noticed a couple of lows, around 65, while we were on vacation but nothing to be too concerned about considering the amount of exercise she was getting.   However, the first week back at school, everyday around three to four times a day she began getting lows again down into the 40s.  So the CDE lowered her Levemir to a 1/2 unit in the morning!  Have any of you tried to draw a 1/2 unit of anything into a syringe?  It has to be the most tedious thing I have ever done.   Even at a 1/2 unit she was still getting the lows 2-3 times a day and sometimes more.  On April 26, 2017, Abigail was taken completely off of insulin.

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To most T1D parents’ of children in the honeymoon phase this actually would not be a big deal, as this happens all the time.  However, this is when our honeymoon phase became our “denial phase”.  Abigail remained on absolutely NO INSULIN for over a year! We only had to check her blood sugar around four times a day and that was it.  We went on family vacations to the beach that summer and amusements parks.  We even took a 10-day vacation to Disney World in October.  Nothing ever changed even though I kept waiting for the other shoe to drop.

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The longer she went without the need for insulin the more it made my husband question her diagnosis.  “Babe, maybe we should get a second opinion, maybe they were wrong, something just feels off.”  The problem was that I had seen her antibodies tests and I knew with every fiber of my being that they weren’t wrong and I had come to terms with it.  I had prepped myself so much for insulin shots, nightly checks, food logs, and how to cope in our marriage, that I had not prepared myself with how to cope with this.  How do you prepare yourself against hope?  It’s not that I didn’t want to have hope, I didn’t want to have false hope.  My husband was full enough of the denial and false hope for the both of us, and to be honest during that first year there were a lot of arguments over it.  I needed us to be on the same page and create a united front for our entire family.  

So, in May of 2018 when I noticed her Blood Sugar started to creep back up I tried to warn Andy the best I could.  But denial is a funny thing, it completely blinds you and until it hits you right in the face, he was not going to see it.  That was fine cause I knew we would get back to our united family unit when he came to terms with this diagnosis once and for all, we had been married for 15 years after all, we could survive anything.  When her average numbers were around 140 during the day I finally called her CDE.  They put her back on 1 unit of Levemir and I think it hit Andy like a truck.  The denial faded away and he finally understood that this was our diagnosis as a family and we could do this.  But I knew we were still in the honeymoon phase and we still had it easy… the other shoe still had not completely dropped.

Fast forward slightly to the end of June.  School had let out and I had noticed that even with swimming and all the exercise that summer brings Abigail’s blood sugar over the past couple days just keep creeping up.  It was a Friday, before lunch she was around 150…not too bad but let’s get a call in since I had to work that night.  When I called I forgot the office closed at 1:30 on Fridays so I left a message.  I had to start getting dinner and get myself ready for work.  I had Abigail check her blood sugar again and now she was at 320!  I panicked.  I absolutely did not want an Emergency Room visit but I had no way to bring down her Blood Sugar and no idea how to do it.  We were never trained on anything other than Levemir.   

The on-call doctor called me back, who was not her normal endo by the way, and asked me what was going on.  I explained everything and he immediately said “ok, well I think we need to adjust her basal rates and maybe lower her carb ratio.”  I sat silent and told him I had no idea what he was talking about and explained we had not been taught that. He was wonderful and told me I had two options: 1) bring her into the emergency room, where they would hook her up to an IV, to get her numbers down and have one of the nurse’s or on-call staff try to explain everything there or 2) he could call me in a prescription for fast-acting insulin and he could explain everything to me over the phone.  I was confident in my common sense and my ability to listen so I opted for option 2.  In thirty minutes I received the quick and dirty of carb ratios, a target number, basal and bolus and when I should give her insulin.  We would be scheduled for a more thorough training class but that wouldn’t be for about 2 weeks so we would need to hold out until then.  By the next morning, her blood sugar was down to 130 and I thought two things…. 

We can handle this….

and…

The honeymoon is over…..

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Lavash Flat Bread Pizzas

I promised to make this post short and sweet…

Normal pizza has roughly 35g of carbs per slice, this has approximately 10g for the entire pizza.  The only way you could add more would depend on toppings.

I start out with Joseph’s Lavash Bread Flat Bread.  These are soft and delicious and only 6g Net Carbs for 1/2 of the flat bread.  I cut them in half.  Get your favorite no sugar added pizza sauce and your favorite toppings and you are all set.  Pictured I used 6 Italian Cheese Blend, Monterey Jack, Pepperoncinis, and Pepperoni.  They only bake for about 15 minutes so they make for a kid friendly and super fast week night meal!

Servings: 1/2 Flatbread = 1 pizza

Nutrition Facts: (with ingrediants shown) Calories: 285| Fat: 18| Carbs: 10g| Protein: 19g

  • 1/2 Joseph’s Lavash Flat Bread
  • 1tbsp olive oil
  • oregano
  • basil
  • 4tbsp no sugar added pizza sauce
  • 1/2cup 6-Italian Cheese, Shredded
  • 1/2cup Monterey Jack, Shredded
  • 2-3 Pepperoncinis (or more depending on your taste)
  • 6-8 Slices of  Pepperoni (cut up)
  • Other toppings to consider that would not change carbs (but would change other Nutrition facts): any meat, other cheeses.  Most vegetables would change carb count but would be minimal.

Directions:

  1. Prehead oven to 350 degrees Fahrenheit.  Line a pan with aluminum foil and lightly spray with cooking spay.
  2. Place your flat bread on the pan.   Take the olive oil and drizzle it on the flat bread.  Brush it over the flat bread.   Sprinkle oregano and basil over the olive oil.
  3. Spoon the pizza sauce onto the flat bread and spread it out.
  4. Sprinkle 1/2 of the italian cheese on top of the pizza sauce.  Spread out your toppings.  Top with the remaining cheese.
  5. Place in oven for 12-15 minutes depending on how done you like your pizza (I like mine well done, so I cook mine for 17 minutes).

Here are some pictures just for fun!

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The Next Couple Days…

The first night Abbie was home I don’t think I took a breath.  I kept waiting for something to happen, something to go wrong and for us to have rush her the hour drive to the Children’s Hospital.  She rushed in with all of her balloons and flowers and wrapped her little arms around me.  The first thing she asked about was about dinner and she proceeded to tell me how awful the hospital food was.  I literally almost panicked, in all of my preparation, I never even thought about what I was going to feed her or us for that matter.   So, I asked her how she would feel about going out to dinner even though she would have to check her blood sugar before eating?  “No problem Mom, I think”, she replied.  Ok, I thought, we’ve got this.  We went out to dinner in town and came home to get the girls ready for bed.  The rest of the night was extremely… ordinary.  Nothing went wrong, the other shoe didn’t drop, and I finally took a breath.

We decided we would keep Abbie home the next day since it was a Friday so we would be able to have the weekend to get acclimated back to our routine at home.  She woke up, checked her blood sugar, took her Levemir without incident, ate breakfast and this is how most of the day went.  Until about 2pm when Abbie remembered the Father/Daughter dance was that night and that she really wanted to go.  I remember looking over at Andy and him nodding at me and I told her to go pick out her dress that she could definitely go.  A smile took over her whole face and in that moment the past few days faded away from her.  While she was getting ready and her Dad was getting a shower, I decided to get her Go Bag ready.  The first Go Bag….

For those of you that don’t know what a Go Bag is, it is basically anything we would need in a hyperglycemic (high blood sugar) or hypoglycemic (low blood sugar) event.  Since Abbie was only on Levemir in the mornings, and since the dance could only be for about 2 hours I only had to pack her blood glucose meter, about 10 packs of fruit snacks, 6 juice boxes, a glucagon injection kit, her Levemir just in case, a box of alcohol swabs, and a box of gauze pads….that was enough right?  Don’t worry I didn’t really send her off with all of that, not because I didn’t want to, only because it wouldn’t fit in the Go Bag.  In reality, I packed her meter, a juice box, a fruit snack, the Glucagon Injection Kit, a couple alcohol swaps and gauze pads and then I called it done.  We only live about 2 miles from the school and if for some reason Andy or Abbie needed anything I could be there in 5 minutes.

T1D

 

So off they went and even though she was with Andy I was still worried out of my mind.  This diagnosis had brought a whole new side to me because worrying was something I just never did.  At least not things out of my control….  I was scared of how her little friends were going to treat her when they found out or how they would look at her when she checked her blood sugar if she decided to do it in front of them.  I just had all of these new fears for her that I didn’t know how to express.  So I sat at home and researched and read and researched some more. When my phone buzzed about an hour later the pictures melted my heart.

There she was with her Go Bag open checking her blood sugar in front of all of her friends.  Andy said she explained the whole process to all of them and why she had to do this now every time she ate anything.  They were all very intrigued instead of mocking and tears formed in my eyes.  In that moment I knew Abbie would be okay; I knew we would all be okay.

Next up…. the Honeymoon Phase or the “Denial Phase” as I like to call it…

Stay tuned.  Please leave a comment, like or share!  Thanks for stopping by!

OMG Crab Cakes

Abbie has been begging me for weeks to make salmon cakes since she has a love for seafood that I just do not understand or share.  That is something her and her Dad have in common and I try very hard to accommodate it at least once every couple of weeks with shrimp scampi or Ahi Tuna.  I grew up with fried salmon cakes for dinner but I remember vividly my Mom making them with that red canned salmon and the gross product that came out it (insert gagging sounds here).   I remember her picking through the fish to get out the bones and the skin and then forming the patties and by the end, the product was fantastic but also loaded in carbs!  Now they make skinless and boneless salmon, so there is no picking through that stuff, but in my house, we have the issue that Andy loves all seafood except… yep you guessed it… salmon cakes.

So, I went searching for a crab cake recipe since Abbie has had them before at restaurants while on vacation and loved them and her Dad loves them.  The problem is that normal crab cakes have upwards of 15-20g of carbs for 2 cakes.   I know that doesn’t sound like a lot but when you add in a side dish or two that will make a meal around 50 to 60 grams of carbs and we have already been through that conversation right?

So, I went searching and still couldn’t find exactly what I was looking for.  Either they were deep fried or fried in oil or still contained a lot of bread crumbs or no seasoning.   So, I decided to put some things together and come up with my own.  It started with basics that I knew: premium lump crab meat, eggs, olive oil or avocado mayo, Dijon mustard, and lemon juice.  Now to make sure it stuck together.  I didn’t want to use bread crumbs but it had to hold together.  So, I decided to use panko bread crumbs instead and at some point, I may try an alternative and see if I can bring the carb count down even lower but these are pretty darn low as it is.  Next, I moved on to seasoning.  I of course knew I wanted them to contain minced garlic, salt and pepper.  Then I added some mango habanero seasoning, ancho Chile powder, basil, and oregano. I know lots of spices but I like a lot of taste!  Once everything is mixed I made the patties and laid them out on a sheet pan, placed them in the refrigerator for an hour so they could set.

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I let them set in the fridge while I picked the girls up from school.  Today was a very busy after school day because it was a Dexcom sensor change day, I had to get dinner finished, and I had to be at work by 6pm.  So as soon as the girls got Abbie’s old sensor lathered up with Uni-solve so it would come easy and then went to work finishing these up on the stove.  On days that I work I don’t usually sit down with my family to eat and today wasn’t any different.  So, I finished the crab cakes, placed them on platter with a bit of Yum Yum sauce on top.  I spiralized a couple of zucchinis, put them in the oven with olive oil, salt pepper, parmesan cheese and garlic at 375 for about 15 minutes for a side dish and their dinner was complete.  I wasn’t really sure how the crab cakes or the zucchini noodles were going to go over with Andy and Abbie but I was sure that a meal that would normally be around 60g of carbs and I had been able to get it down to 18g of carbs for 2 crab cakes and a heaping portion of the noodles was a win-win even if I needed to tweak the recipe at some point.

I was about half way to work when my Carplay in my Jeep interrupted my Juicebox Podcast and told me I had a new text message from Andy.  The text message read, “these crab cakes will forever be named, Oh my god crab cakes!”  An immediate second message came through that read, “with the zucchini noodles this meal was better than a restaurant.”  So, I responded back, “I guess it’s blog worthy then, huh?”.  And here we are.  I hope you enjoy the recipe.

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Makes 12 Crab Cakes / 1 Serving = 2 Crab Cakes

Nutrition:  Calories: 219| Fat: 14| Carbs: 4.6g| Protein: 20g

  • 3tbsp of Olive Oil or Avocado Mayonnaise
  • 2tsp of Dijon Mustard
  • 1/2tsp Himalayan Pink Sea Salt (or to taste)
  • 1/2tsp Black Pepper
  • 2 Large Eggs
  • 1tsp Lemon Juice
  • 1-2tsp minced garlic
  • 1lb lump crab meat, picked
  • 2/3 cup panko bread crumbs
  • 1/2tsp mango habanero seasoning
  • 1/4tsp ancho Chile powder
  • 1/2tsp basil
  • 1/2tsp oregano
  • 2tbsp parsley
  • 3tbsp butter
  • 1-2tbsp of Yum Yum Sauce

Directions:

  1. Whisk together mayonnaise, mustard, sea salt, pepper, lemon juice and eggs. Gently stir in crab meat, panko, garlic and the rest of the seasonings.
  2. Shape mixture into 12 patties pressing them gently to flatten. Place patties on a baking sheet.  (I line mine with aluminum foil to lessen clean-up).  Cover with plastic wrap or aluminum foil.
  3. Refrigerate for 1 hour or you can place in freezer for 30-40 minutes if short on time.
  4. After 1 hour, melt 1-1/2 tbsp of butter in a large skillet over medium-high heat. Make sure the pan it preheated and butter is melted completely.
  5. Added 4-6 patties to the skillet; cook 2-1/2 minutes on each side or until a golden-brown color. Remove from pan.
  6. EXTRA STEP! This is optional:  before placing next patties in the pan, I rinse the old butter out and wipe with paper towel.  This keeps them from blackening.
  7. Melt additional 1-1/2tbsp of butter in skillet and repeat step 5.
  8. Garnish with parsley.
  9. Top with Yum-Yum sauce. I pour Yum Yum sauce into a table spoon and drizzle over the patties.

 

 

Tonight’s Dinner… No Noodles Lasagna

I grew up in a family where we sat around a table every night and ate dinner together. We would talk about our day, what our plans were for the next day or just about life in general.  My Mom was a fantastic cook and one of my fondest memories was the lasagna she used to make.   I LOVE LASAGNA!  Actually, I love any Italian cuisine.  As I got older this hasn’t changed and my love for watching my mother cook turned into a love for cooking myself.   Now let me insert that I had always been a very picky eater, in fact, I don’t think I ate my first vegetable until I was almost 25 years old!  So most items I cooked were down-home southern morsels with heavy side dishes and lots of spices.

Right before Abbie’s diagnosis, my husband, Andy, and I had noticed we had packed on a few pounds (and that’s being generous), so we decided to try out a Low Carb High Fat diet.  I started trying new things and expanded my palette and now is someone who is now willing to try anything but that is a subject for another day.

So when Abbie was diagnosed we heard the story of kids need carbs to grow and develop so make sure she is getting between 50-60 grams carbs per meal.  My average intake of carbs at this point was approximately 30 grams per day, so that amount for her was astonishing.  However, I was not a doctor so we did what we were told.  Abbie enjoyed my meals, which were extremely low carb and high fat so they were very filling.  So imagine, a normal lasagna has 40-50g of carbs per slice on average right?  The lasagna you  are seeing here only has 8g per slice and the flavor is out of this world!  So how do you stack on an additional 30g to 40g of carbs to fulfill the doctor’s request because you are worried about your kid’s growth and development?  So we would add a salad with lettuce, cucumbers, carrots, red onion, a small amount of croutons, and Olive Garden Italian Dressing which only added an additional 10g; so now we still have 20g to 30g to go!  Easiest way… we added bread!

You know what happens to Abbie’s blood sugar when you give her a lot of carbs like bread, cereal, pasta, and candy?  She has extreme yo-yo numbers. I mean she skyrockets, upwards of 300 and then about an hour later she crashes to around 40-50, which is extremely scary.  We continued this trend for about a month after she was put on her pump and CGM before I had enough.  She liked my food why was I forcing all of this other stuff on her? It was time to figure out a different way to fix food and I did.  We will go into more detail about food in another post but for now… on to the lasagna!

Lasagna

It has to be the simplest lasagna recipe I have ever done.. you know why? There are no noodles to boil, no burning your fingers, no real layers, and no after carb coma!  It’s full of hearty flavors such as mild or spicy Italian sausage (whichever you prefer), grass-fed organic beef (you can use regular beef, we use grass-fed because there is no chance of hidden carbs, no sugar added spaghetti sauce, fresh minced garlic, basil, oregano, thyme, red pepper flakes, and of course a lot of cheese including fresh mozzarella slices.  My husband was so skeptical about this recipe the first time, as was I, but let me tell you, it makes twelve good size pieces and my family of four destroyed it!  We had no leftovers!!  It was so good in fact that Abbie asked for it to be served for her birthday dinner with all of her friends! Feel free to share and leave me a comment!

  • 2tbsp Olive Oil (optional depending on pan)
  • 1lb. Grassfed Organic Ground Beef
  • 1lb. Mild or Spicy Italian Sausage
  • 1- 24oz Jar of Ragu Traditional No Sugar Added Spaghetti Sauce (you can absolutely make your own, but I have not gotten around to making a recipe for it yet)
  • 1 sweet onion – diced
  • 2tbsp of minced garlic
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp dried thyme
  • 1/2tsp black pepper
  • 1/2tsp salt
  • pinch of Red Pepper Flakes to Taste
  • 1-15oz container of Full Fat Ricotta Cheese
  • 1 large egg
  • 12oz. shredded Italian cheese blend
  • 1/2 cup grated Parmesan cheese
  • 16oz sliced fresh mozzarella

Directions:

  1. Preheat oven to 350 degrees F.  Heat olive oil in a large skillet (I use a copper skillet and therefore I do not need to use any olive oil, you can omit this step) over medium-high heat.  Add the onion, and cook until slightly tender and transparent.
  2. Add the ground beef and Italian sausage; when almost cooked through add the minced garlic and finish cooking until browned.  Drain off the excess fat in a colander and return to skillet.
  3. Add tomato sauce, basil, oregano, thyme, black pepper, salt and red pepper flakes.  Simmer for 2 more minutes on medium low heat, stirring constantly.  Remove from heat.
  4. In a separate bowl, mix the ricotta cheese, large egg, 4oz. of the shredded cheese, and 1/4 of Parmesan cheese together.
  5. Spray a 9×13 baking dish with cooking spray.  Fill the bottom with the meat filling.  Top with the cheese mixture, spreading it as evenly as possible.
  6. Cover the top with the remaining 8oz. of shredded cheese and the remaining 1/4 cup of Parmesan cheese.  Place the sliced mozzarella in a single layer on the top.
  7. Bake for 45-50 minutes, until the top starts to become slightly brown and bubbly.
  8. Let it cool for approximately 10-20 minutes.  The longer you let it cool, the better it will hold together.

Nutrition Facts:  12 Servings  Serving Size: 1 Slice

Calories: 350|Fat: 19g|Protein: 40g|Fiber: 1g|Net Carbs: 8g

This is real life….

So when we left off the doctor had just told us Abbie was T1D and they were getting ready to give her the first dose of insulin dose. This was on February 21, 2017 just after Abbie’s 9th birthday. We were told a Certified Diabetes Educator would be in later that day to teach us everything we needed to know. I have always considered myself a strong person… that day I was not. I made an excuse and told Andy I needed to go check on Jamee and get her to school and I would be back later. I won’t lie… I was scared. We lived in this happy little bubble for the last 15 years of our marriage, had two beautiful children without any complications and now we have this curve ball. Could our marriage handle it? Could Abbie handle it? Could I handle it?

I got home and as I was walking through the door the phone rang. It was Andy and the endocrinologist telling me I needed to come back to the hospital as soon as I could for education. Well at this point I made up every excuse, I needed to take a shower.. I needed to get Jamee and get her to school.. I needed to be at home with the dog. I just couldn’t bear to see my daughter in the hospital again. It literally broke my heart that I couldn’t help her and take it away. Dr. R told me he understood but that I really needed to be there and that I could bring Jamee and her and Abbie could go play on the game floor while we had education. Well I broke down in tears at this point, there were no more excuses left. I remember asking him, “What did we do? What did I do to cause this to happen to my daughter?”. He very kindly said, “Julie, there is absolutely nothing you could have done to prevent or to have caused this. This is an autoimmune response and unfortunately it just happens. It has nothing to do with what she eats, how she plays, or any type of vaccines or medications she was given. It just happens and I am sorry it happened to your child, but now we need to teach you as a family how to get back to your normal.”

Normal? What was normal going to be now? I had already picked up Jamee, so I took a quick shower and took 10 minutes to quickly research Type 1 Diabetes… not sure if this helped or hurt but more on this later. We headed back to CHKD. Once there Abbie told me all about how she let the nurse check her blood sugar this time without crying but their little needle hurts and she wants a new one if she has to do this at home. I wondered if they had told her she was going to have to do insulin shots yet since her currently insulin was coming through an IV. There was a small petite woman talking to Andy who stood up and introduced herself as Nicole. She told me she would be our Certified Diabetes Educator and would be teaching us how to care for Abbie once we got home.

Over the next 4-5 hours we learned about different types of insulin (long acting and short acting), syringes, low blood sugar, high blood sugar, ketones, how to give a shot, where to give a shot, and when to give a shot. Then we learned how Abbie’s diet was going to have to change… no more juice whatsoever unless she was low (like extremely low, below 70) and no more sugary candy like sour patch kids which were Abbie’s favorite. Nicole told us that because Abbie’s blood sugar responded so well to the long acting insulin they were going to start her on that once a day in the morning. She would need to check her blood sugar at breakfast, lunch, dinner, and before bed always and anytime she felt low or before strenuous activity. Nicole then showed us her new Glucose Meter and how to use it and then she introduced us to Rufus. Rufus was a JDRF teddy bear that had patches on him so that Abbie could test out the syringes on the bear before we tested them out on her first. The next morning was going to be the first run of Levemir Fast Acting Insulin before she was discharged that afternoon…