Letter To A Diabetic

Or I Understand What You're Going Through

Month: November, 2013

Diabetes Inspired Anniversary Cards

Check out Blue Cupcake. Every day that we make it through this thing called diabetes is a little miracle but every year (diaversary) is worth some serious celebrating. It’s a way of sticking it to diabetes, like saying F*** You Big D, I made it anyway!

Visit Blue Cupcake for these spectacular cards!


Ain’t No Shame In Diabetes

I came across a great article on the blog, six until me. Shout it from the mountain tops, I say. The more people know about diabetes, the more of us who are willing to present it for what it really is and the effect it has on our minds and bodies (and every other damn thing that has anything to do with life), the more likely we are to be able to leave the stigma behind.

Someone told me the other day that I don’t look like a diabetic. I hear this all the time and I always wonder, well, what the hell does a diabetic look like? For me, I suppose it would be a picture of a pancreas that does absolutely nothing. 


What Type I Diabetes looks like –>

Bet you can’t even tell I am having a bad hair day.


It saddens me how little our society knows about such a prevalent disease. And that won’t change unless diabetics educate themselves first, and everyone else after!

Tarty Party Cranberry Sauce


I played with a cranberry sauce recipe and here’s what I came up with. It’s tart!

12 oz fresh cranberries (or thawed if frozen)

1/2 C no-sugar-added applesauce (not the same as sugar free – check the ingredients. You can use 1 C applesauce to make it sweeter but make sure you count in the extra carbs)

zest of 1 orange

1 medium saucepan

1 potato masher

Something to stir with 😉

Total recipe carbs: 49 grams

In medium size saucepan, add 6 oz of cranberries and enough water to cover them about 2/3 of the way up. Cover and heat on low  until cranberries begin to pop (about 10-15 minutes). Uncover and mash with a potato masher. Stir in 1/2 C applesauce and remaining cranberries. Cover with splatter guard and simmer until remaining berries begin to pop (about another 10 minutes). Turn off heat and mix and mash the berrylicious concoction. Pour into a bowl and let cool. You may have a bit of burnt berry on the bottom of your saucepan. Make sure you leave it there. This recipe tastes much better without burnt berry of any kind in it. Within two hours of making this, it had thickened quite a bit and was cool enough to garnish with some zested grapefruit slices (or orange or lemon – your choice).

Store in fridge and let thicken for another two hours to reach ideal set point.


Eating Season (Damn You Diabetes!)

So, it’s November. When did that happen? I swear that just the other day my (ex)boyfriend was jumping up and down on the bed while I was trying to sleep off the flu at midnight yelling, “It’s 2000 baby! Wake up!” So now, at the end of 2013, I find myself wondering where all that time went, and most importantly, like I have every holiday season with diabetes and food allergies, what the hell am I going to eat this year?!

This year I have decided to have awesome holiday feasts regardless of disease and allergy issues and so the challenge becomes how do I eat what I want and what I need to at the same time? My mission: to modify classic holiday recipes to make them low carb, dairy free, and gluten free while making them taste just as good or better than the originals. Can I do it? Well, I don’t know. But we’ll find out.

Please comment with any favorite dishes you’d like modifications for and let’s see how many dishes we can recreate!

First up: Pumpkin Pie!


makes 12 servings


I make my own crust using Smart Balance and a GF all purpose flour mix. This is easy peasy.

1 9″ pie pan

1 C flour mix

1/4 C smart balance

Nutmeg, Cinnamon, Vanilla Extract, and any other “Thanksgiving spices” you like. These are just what I use.

Preheat oven to 200 degrees.

Mix flour and smart balance together in large bowl by kneading it together with your hand. Start with half of the smart balance and add as needed. It should be a bit dry and crumbling but hold together when pressed into to the pie pan. Add in your spices to taste (until it smells yummy). You can add a little brown sugar here but I generally skip it to keep the carbs down.  Press finished crust mix into bottom of pie pan (I also skip out on the sides of the crust to keep the carb count down).

Place pie pan in preheated oven and bake for approximately 20 minutes or until top begins to brown slightly.

Pie filling:

There are a couple of ways to do this. You can buy a pie pumpkin and slice, clean, bake, scrape, and process it. Or you can buy a 29 oz can of Libby’s 100% pure pumpkin and do this the easy way. I go with the can these days. It’s a real time saver.

1 29 oz can of Libby’s pure pumpkin (or other brand as long as it is 100% pumpkin – nothing added)

3 large eggs

Spices to taste (brown sugar, cinnamon, nutmeg, vanilla extract, cloves, ginger, etc) Use what you like the flavor of and use as much or as little as you like. If you really, really need measurements, go with the following:

  • 1/4 cup packed dark brown sugar
  • 2 teaspoons of cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves

Mix everything together in that same big bowl you used to mix up the crust. Take crust out of oven (use a mitt) and place on a safe, steady surface. Turn oven temp up to 425 degrees.

Pour filling mix into pie pan and smooth out top. Put it back in the oven. After 15 minutes, turn the oven temp down to 350 degrees and bake for 30 – 40 minutes. Pie is done when toothpick inserted into center comes out clean. Pie should have just a bit of “jiggle” to it. We’re making pie here, not a giant pumpkin brick, right? 🙂

Let pie cool, sprinkle a little nutmeg on top, and slice into 12 evenly sized pieces.

Eat (just one slice for you, Diabetic!) Remember, we eat to live, not live to eat!

*Each slice comes out to about 15-20 grams of carbs when using Libby’s pumpkin.

**Reddi Whip and Cool Whip have surprisingly low carb counts and can make a nice topper to the pie when used in moderation.

***The pie really does come out just fine without the evaporated milk and extra sugars, etc. I have made this pie many times and everyone always likes it.

Your Rights As A Diabetic In The Workplace

As a Massage Therapist, it is very difficult for me to work full time and manage my diabetes. When I am essentially “stuck” in a room for one to two hours at a time with a client, it can be a bit of a pain to stop everything to check my bgl, makes adjustments, eat if needed, etc, while maintaining a somatic session. I’ve had to stop many a session to correct a high or low and then return to the client minutes later. Fortunately, most people are very understanding and have no problem with me stopping to make sure everything is alright.

Still though, it is good to understand our rights and our employer’s rights and obligations. Here’s a great site to get that info.

I have had to leave a couple of jobs because the physical demands were too much for this diabetic body to manage. Remember that it is more important to maintain health than income (I know, I know, it can be hard to believe – but it’s really true, I promise).


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