I started to get this nagging mild nausea this summer and it was really starting to bug me. I decided it was time to spot check my blood sugar and low and behold its skyrocketed back to my diabetic levels.
This really bummed me out....
I had also gained some wight back. I didn't care about that so much. But I care about my blood. I started to get that anxious feeling of worrying about your health that was all too familiar for me.
I guess after 2 years of having reversed my diabetes and maintaining 60-70 pound weight loss I was starting to feel bullet proof.
Sadly I am not.
After feeling sorry for myself for about a week I have decided enough is enough.
I am back to testing my blood before and after every meal, when I wake up and when I go to bed. I keep trying to kick start my workouts and that has only been moderately successful.
I did however go back to eating the way I had been for two years. The good news is that after two days of eating like this my blood sugar is coming down.
I am not using the terms 'eating clean' or 'vegan' or referring to my recent diet as 'cheating' or 'back sliding'.
At this point feel like I know what foods are good for my blood and what aren't. That means. plants. and that's it. It also means keeping my fat calories under 20% and not cooking with oil or animals. I don't know why but eating eggs and even lean animal proteins are just no working for me.
I am not bummed about this and I certainly don't have all the answers. I only know what is working for me and waht is not. I also know that judging myself about what I am eating or how much I am exercising stresses me out and leads me to an unhealthy place.
I am not going to make any big blanket statements or feel bad for where I am at. Its food, I am human, and I am paying attention. I know that moving my body by bike riding and lifting weights and doing yoga makes me feel good mentally and physically.
That being said I made some yummy food tonight I thought I would share it with you.
the Kale and chiles were home grown. :)
Polenta with spicy greens miso and tomato sauce
1 tube of pre cooked plain polenta sliced into rounds
4 brown mushrooms sliced
2 Anaheim chiles sliced
2 cups of broccoli florets
1/2 onion sliced
1 habanero chile sliced
1 can of kidney beans
5 cloves of garlic diced
5-6 TB miso glaze
1/4 cup mirin
1/4 cup seasoned rice wine vinegar
in one non stick pan I brown the polenta rounds for about 3-4 minutes each side
meanwhile in a non stick wok I add the chiles, garlic, and mushrooms. Hit it with the miso glaze. ( i used Miso Easy but you could reconstitute some miso paste and water into a thick glaze)
stir fry a bit. ad some water or wine or broth if its too thick.
add reaming veggies, more miso and some vingar and mirin. Lower heat and cover to steam cook. After a few minutes I take the lid off and cook down the liquid to a saucy consistency.
heat up marinara.
Happy eating. Hope to see you around the blog more often.