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Thursday, January 28, 2010

Well hello everyone!!! I woke up with what I think is going to be the flu! Isn't that such a nice present on top of a uninary tract infection??? When I get sick I guess I really get sick!!! That being said, I woke with a 234 BS (not bull sh*t) ha ha and I thought I took enought insulin to cover the 2 servings of tortilla chips I had with cheese, my peach salsa, and jalapeƱo peppers. Yum! 2 servings, 11 chips with each serving which equals 19 carbs each which equals 38 which at a 1 to 10 ratio of insulin which, bottom line means a shot with 4 units (cc) amd with a 108 reading before eating meant no extra coverage which in turn means I SHOULD HAVE WOKE UP WITH A GOOD NUMBER!!! but didn't so I guess I'll blame this one on an infection!!!
Just a little frustration going on here but I am defintely not giving up!!! So stay tuned! LOL

My son had a stress test done and it showed a blockage near his heart. He can't get a cardiac catheterization because his potassium level is to high. He has to keep a close eye on his potassium intake (ie: no potatos, tomatoes, cantloupe) because that cause kidney problems. The catheterization uses a dye that could send him right to dyalysis! The option is to wait until a heart attack and they will then fix the heart and he won't have to jeopardize his kidneys. What a sucky choice to have to make. This is why we raise money for the cure and research of Juvenile Diabetes!!!
He will be going home today and visiting the Nephrologist (kidney) doctor to see what he can do to improve his numbers.

Well now that the health subject is taken care of for today....lets visit some good healthy recipes!

Roasted Fennel and Baby Carrots

I absolutely love roasted fennel with baby carrots!! Yum yum yum!
The fennel loses some of the anise flavor and leaves just a hint which pairs up great with the baby carrots! You just take an amount of baby carrots and fennel "moons" on a shallow baking sheet. Cut the fennel in slices and remove any core from the slices. Drizzle with EVOO (extra virgin olive oil) and a little sea salt and some pepper! Easy Shmeasy!!! Roast in a 375 degree oven for about 20 minutes, pull out and mix around to redistribute the oil and reast another 20 or so until the a fork goes through the carrots. Any left overs give a veggie soup great flavor.

Here is one more recipe:

Fennel and Tangerine Salad

Serves 4 to 6
For the most aromatic results, chop the fragrant, dark green fronds attached to the fennel bulb and toss them in the salad along with the other ingredients.

4 tangerines, peeled and chopped, seeds removed
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 to 2 tablespoons sherry vinegar or apple cider vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Put all ingredients into a large bowl, toss together gently and serve.

Per serving (about 5oz/142g-wt.): 90 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 16g total carbohydrate (3g dietary fiber, 8g sugar), 2g protein

Tags: Raw, Gluten Free, Vegetarian, Vegan, Dairy Free, Wheat Free
This recipe came from Whole Foods Market

Everyone remember to ENJOY every second of your day!!!

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