Letter To A Diabetic

Or I Understand What You're Going Through

Month: January, 2013

My Poor Pup

Rocky, the newest addition to our family and a fellow diabetic, is at the vet today for a glucose curve. His fasting BGL was 412. My poor little guy. The house feels empty without him here, incessantly trying to snuggle up in my lap and barking at my cat. If you happen to read this, please send good thoughts our way while we try to quickly correct his dosage and get his levels back under control.


Gluten Free Stuffed Eggplant Recipe

Hey there Diabetic Warriors!

I like to get in my kitchen and play with new recipes from time to time. This time it is stuffed eggplant.


2 C shrimp steamed, peeled, and deveined

1/2 C gluten free bread crumbs

1 C mixed veggies of your choice (I used a frozen stir-fry blend)

Olive oil

1 eggplant

2 eggs

garlic salt to taste

cajun seasoning or chili pepper to taste

Choice of cheese to taste as topping



Preheat oven to 350 degrees.

Half eggplant long ways and slit inside of eggplant top to bottom without  piercing through the skin. Rub with a thin layer of olive oil and place flesh side down on a greased or non-stick cookie sheet. Bake for 15 minutes.


While your eggplant is baking, crack and beat two eggs. Set aside.

Grab your shrimp (which should already be cooked, deveined, and peeled) and toss them in a frying pan with your veggie medley. Sautee with olive oil on low to medium heat until the veggies are heated all the way through. Keep an eye on your shrimp. You don’t want them to stick to the pan and burn.

Once the veggies are warmed through, add in the half cup of bread crumbs and stir them into the mixture. It’s going to get a little dry in that pan so add a T or so of olive oil and continue to mix.

Very slowly (so as not to cook the egg), mix the beaten egg in while folding the veggie/bread crumb/shrimp mixture over it. When done, this will look something like battered veggies and shrimp.


Your eggplant should have hit the 15 minute mark by now. Turn it flesh side up on the cookie sheet (after it’s out of the oven) and wedge open the flesh where the slits are. Shove your sauteed stuffing concoction into the slits and cover the eggplant loosely with foil. You want to keep it from drying out but you don’t want it to stick to the foil. Bake for 40-60 minutes depending on your oven, altitude, etc, checking every 15-20 minutes. If it starts to dry out, add a coating of olive oil.


And it’s done… sprinkle with cheese and let it cook a bit before eating it. I broiled mine for a few minutes after putting my Daiya cheese (vegan cheese) on it. Delicious!

It’s Raining Cats & (Diabetic) Dogs!


On Wednesday, a new member was added to our family. His name is Rocky. He is a 6 year old Chihuahua mix. He was turned in to the shelter after being found emaciated and covered in open sores. And on top of that, he’s diabetic. He spent 5 months at the shelter being cared for. Rocky and I hit it off right away. Maybe it’s because we’re both insulin dependent diabetics. Maybe it’s because he have both been on the receiving end of abuse in the past. Maybe it’s because we use the same type of insulin. Whatever it was, it’s been wonderful having him in our home. He gets along well with my other Chi-mix (11 of the fiercest pounds you’ll ever meet) and is right at home.

The link above will take you to Rocky’s story.

It’s Not All Shitz & Gigglez (Yeah, those are Zees)

Oh Diabetics,

Another day, another finger prick, another astronomically high reading out of (seemingly) nowhere. 341 this morning as a fasting number. Just a little shy of the 90 goal. Right. Though the fast acting correction seems to be doing its job nicely. Before breakfast, it was at 265. Still sad, but heading in the right direction. 

So, what’s the point? The point it this. My average reading for the month is 127 and happily my readings have mostly fallen into the 80-120 range that I strive for. Sometimes it’s shitz instead of gigglez with diabetes. Okay, often it’s shitz. I used to freak out when I saw those numbers and, let’s face it, a part of me still does. But these days I know how to correct those pesky highs and get my BGL moving back toward where it is supposed to be. So don’t freak out too much. Do your correction and try not to stress. If the correction doesn’t work, or you don’t know how to correct, call your endo. And if you have to, a pricey trip to the ER is far better than landing yourself in a big puddle of DKA (diabetic ketoacidosis). That shit ain’t no joke. 


Garden Shrimp Salad (at least that’s what I’m calling it)

Hey there Diabetics,

I just have to share this recipe I tweaked from a “gluten free” menu. Being both gluten intolerant and diabetic leaves me in my own kitchen most nights so when I see something that looks good on someone else’s plate, I give it a whirl at home. I call this one Garden Shrimp Salad.

You’ll need:

1 C diced mango (I use not-even-close-to-ripe mango and that seems to be controllable with my insulin.

1 diced medium size avocado

1 C diced cucumber

Juice of 1 lemon.

fresh cilantro leaves, celery salt, and Tony’s cajun seasoning to taste.

As many cooked shrimp as you want (I steamed mine in Old Bay and let them cool)

Then you’ll:

Mix the shrimp, mango, cucumber, and avocado in a large bowl. Add seasonings and cilantro. Mix. Poor lemon juice over and toss as dressing. Eat. Mango can be taken out and another fruit substituted in.


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