#shroombloombags

Goin’ Green Frittata

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Brussels sprouts baked in a frittata?  Oh, yeah!  Saute them first to start the cooking process, throw in the leeks, then add two more layers of green vegetables.  That’s the only trick to it.  Serve this with a crunchy green salad and you have a great diabetic friendly - lactose free - vegetarian - vitamin D rich main dish.  Nice job taking care of yourself!

2 T. margarine

2 c. Brussels sprouts, quartered

2 c. leeks, ribbon cut

12 eggs, whisked

1 t. sea salt

1 t. ground black pepper

2 c. tightly packed fresh spinach, whole leaves

1/4 c. fresh curly leaf parsley, chopped using kitchen scissors

Preheat oven to 400 degrees.  In a large fry pan, saute Brussels sprouts then add leeks at the last minute to finish off.  Add salt/pepper to eggs, whisk.  In a greased baking dish, layer spinach, Brussels sprouts/leeks mixture, parsley pouring eggs over everything covering well.  Bake 60 min. until a knife thrust into the center comes out clean. 

When I’m not throwing together a great main meal dish for the family, I’m sewing cotton pocket chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads .  Or I’m merrily crocheting hats from recycled yarn while riding shot gun to a vacation spot for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s and friend have an online shop - www.etsy.com/shop/yesdesigns - where the hand make and sell cut away t shirts to show off your tats.  My other daughter has an online shop - where she designs and crochets mushroom shaped bags from recycled yarn for her shop - www.etsy.com/shop/shroombloombags .

Grow your Own...

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...mushrooms that is!  Oyster, Shitake, Morel, King, Chicken of the Woods, Lion’s mane, blue, or golden - you choose the variety.  They come in “logs” or as plugs for starting this foodie adventure.  These don’t take more care than an indoor kitchen counter top herb garden.  Some varieties need twice daily misting, so if you tend to over water any way this could be ideal for you.  It’s an intriguing divergence from sprouting or window sill herb gardens, also as a great fresh addition to your diabetic diet. 

These are available through Amazon.  I have no connection to any seller of these.  I’m just another diabetic looking for ways to eat better and keep my blood sugar numbers in check.

When I’m not marveling at the way mushrooms reproduce, I’m sewing bright Spring aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ) or putting the finishing touches on hand knit items for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell rainbow dog print knickers, mushroom print leggings, and knit picnic blankets.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom themed festival bags.

Savory Substitution

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Try a more savory solution to no added sugar in your diabetic cooking.  Substitute soy sauce in recipes that list Worcestershire sauce in their ingredients.  Soy sauce has a similar umami, salty tang to Worcestershire but not the added sugar.  Every little bit counts, especially in lowering your blood sugar readings.

When I’m not whipping up savory salad dressings, I’m sewing vegetable themed cotton canvas aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ).  Or, I’m gathering sari silk yarns to knit into scarves for my other shop ( www.etsy.com/shop/topdraweryarns ). My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell macrame jewelry - necklaces, anklets, bracelets. My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets rainbow mushroom shaped neck pouches from recycled yarn.

Pack your Peanutbutter

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...your almond butter, Triscuit crackers, carrot/celery sticks, hazelnuts/walnuts, dry roasted edamame, apples...all the foods that support your diabetic diet. 

It’s not that there is no food where you’re going, it’s having something at the ready if meals are delayed or if there isn’t a convenient restaurant that serves diabetic friendly foods.  When I run into this situation, I know that I have planned ahead and taken care of my diabetic self as far as between meal food is concerned.  These nut butter packets are 1.15 oz. each so should be fine to take on an airplane.  Check out ahead of time whether you can bring fresh fruit, nuts, dry roasted edamame, etc. on the airplane with you.

Source:  Winco Foods (local discount grocer), www.luckyvitamin.com mail order

I have no connection with this product other than being a fellow diabetic looking for convenient ways to feel good/eat right while I’m traveling.

When I’m not packing my food and my pills and my clothes, etc. etc., I’m merrily crocheting throw rugs from recycled cotton fabric for my online shop ( www.etsy.com/shop/topdrawerthreads ).  Or, I’m blissing out knitting cowls from thick thin yarn for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell knitted picnic afghans, macrame anklets, and painted t shirts.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom inspired neck pouches.

Go Packin’ - Bring your own diabetic friendly food

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You have a day surgery coming up so you’ve packed your pills/insulin, blood meter and strips, slippers, pj’s, toothbrush, etc. in case you need to stay overnight.  But what will you eat? 

They have dieticians at hospitals, right?  They know what to feed me as a diabetic, right?  They do know what to feed you.  But the snacks you are given may not have been run by the dietician because you are an in-and-out day surgery patient.  The hospital staff person attending you may just give you the post-surgery snacks they give everyone - graham cracker and apple juice or whatever.  Both with added sugar, which would make me feel really lousy with high blood sugar readings on top of recovering from anesthesia post surgery. 

Another diabetic friend had clued me into this knowing how serious my diabetic diet is to me.  I packed foods that didn’t need refrigeration or any special consideration from the staff.  The food was conveniently in my overnight bag ready for me in the recovery area when I needed to eat something.  In my gallon ziplock were 2 apples, almonds, roasted edamame, baby carrots, bottled water, and Red Rose black tea bags.  When the nurse asked if I wanted something to eat, I said, “Yes, I brought my own.  I’m diabetic and really watch added sugar.”  I showed her the contents of my ziplock and she was pleased to see what I brought.  She said she would have just given me graham crackers and apple juice without any further thought.

This worked great for a short stay food supply.  If you anticipate a longer stay prearrange through the hospital dietician what your food needs are, especially if you are managing your diabetes without insulin.  Then, make sure it happens for you. 

When I’m not recovering from day surgery, I’m sewing lake trout aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ).  Or, checking out recycled materials sources for great yarns to knit scarves from for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell crocheted 1970′s bikini tops, beach wraps, and knickers as beach coverups.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom necklace pouches from recycled yarn for festival wear.

Egg and Avocado on a Raft

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What do eggs + avocado + bread add up to?  An excellent, nutritious fast breakfast on the go, keeps my meter readings right!  Here’s the low down...

1 egg

1/2 avocado, mashed

1 slice bread, toasted

In a fry pan using olive oil, fry an egg seasoning with a dash of salt and pepper.  To cook it sunny side up, place a small pot lid over the egg as it fries to hold the heat in.  Spread avocado on the toast, top with the egg and off you go!

When I’m not getting cooking tips from my college student, I’m sewing bright tangerine floral aprons for my online store ( www.etsy.com/shop/topdrawerthreads ).  Or, I’m knitting stocking caps from recycled and fair trade yarns for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell bright stretch leggings, crisp cotton knickers and macrame jewelry.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets rainbow mushroom shaped pouches from recycled yarn.

Cream of Asparagus Soup

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Asparagus soup!?!  Why not?  Serve it up with Monterey Jack cheese slices and apple chunks - you have a great meal.  A great meal for your diabetic diet, too.

1 bundle asparagus, fresh or frozen, cut into pieces

1 c. vegetable broth

2 eggs, whisked

1 1/4 c. half and half

1/2 t. salt

dash pepper

dash hot sauce

1/8 c. parsley, diced*

dash paprika

*Make food prep faster by cutting the parsley with kitchen scissors.

Bring vegetable broth to boiling, add asparagus pieces, cook until just tender.  Remove asparagus but keep broth hot.  In a separate bowl, mix eggs, milk, salt, pepper, and hot sauce.  Whisk egg mixture slowly into hot broth until smooth, return asparagus to broth along with parsley and paprika. 

When I’m not experimenting with new ways to enjoy asparagus, I’m sewing asparagus print canvas aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ) or knitting skull caps from recycled yarn for my other shop ( wqww.etsy.com/shop/topdraweryarns ). 

My daughter’s have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell stretch leggings and wicked knickers. 

My older daughter has an online shop, www.etsy.com/shop/wildwovenwomen, where she designs and knits warm winter afghans. 

Tahini Goddess Dressing

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It’s not as exotic as it sounds.  Tahini is made from ground sesame seeds.  I find it in my local grocer’s peanut butter section.  It has a savory, umamai flavor that is fun to throw in the blender with garbanzo beans and other ingredients for hummus, too.  Serve this on a bed of greens with more green onions (can there ever be too many?) and sliced cherry tomato bits to add color.  See what you think of this...

2 T. olive oil

1/4 c. toasted sesame oil*

1/2 c. tahini

2 T. red wine vinegar

1/4 c. water

5 sm. green onions, chopped**

1 T. lemon juice

4 t. soy sauce

3 cloves garlic

2 t. sesame seeds*

1/2 t. salt

1/4 t. pepper

Combine all ingredients in a food processor or blender.  Process until smooth, add water to get desired consistency.  Keep refrigerated.

*The toasted sesame oil is in the Asian foods dry goods section, same with the sesame seeds.

**Try using kitchen scissors to make this task go faster.

Source:  New Seasons Market

When I’m not making a tasty racket in the kitchen, I’m sewing vinyl aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ) or crocheting scarves from recycled yarn for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s and friend have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell cotton sleep shorts, hemp anklets, and afghans from recycled yarn.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom shaped shoulder bags from recycled yarn.