This is me. My blood sugar average for yesterday was 120. Not quite normal but so much closer, I feel like dancing. And this morning my sugar was 74. If this keeps up the injectable night time insulin will be gone.
Breakfast was supposed to be a medium sized banana. I had a small one. I have learned, bananas are not a fruit I should have right now, so the remainder will be made into banana/nut bread which I will freeze and take home for Thanksgiving and Christmas. (Diane, Jamie, & Mom please note this).
Lunch was supposed to be Salmon & Artichoke Salad*. Not in my life time. I don't eat fish EVER and I don't like artichoke. I will however put the recipe at the bottom. This one tells me it's 240 calories per serving. I had liquid lunch...16.9 oz of water while I was driving out to get this small table.
I needed some place for the other teapot lamp. I think this works well. It will be nice if I have a guest. The overhead light will not be needed.
Dinner was supposed to be Tomato Soup (70 calories/serving)**. Well, not tonight folks. I had another peppered ribeye. Later I ate a snack of two celery sticks and 1Tablespoon of peanut butter.
Mind you I have also had 4 cups of cinnamon tea and am on my second 16.9 oz bottle of water.
Dinner was supposed to be: Herb & Parmesan-Crusted Chicken (274 calories/serving)***
*Salmon & Artichoke Salad
1 4 oz cooked salmon filet (it can be steamed, baked, or poached) crumbled
1 hard boiled egg sliced as thinly as possible
2 small artichoke hearts, quartered
8 black olives, sliced
1/2 of 1 lemon, very thinly sliced
2 oz mixed salad greens
Scatter the salad greens on a plate as a bed for the other ingredients. Layer the eggs, then salmon on top of the greens. Sprinkle with olives and top with lemon.
** Tomato Soup
12 oz canned tomatoes or 1 pound of fresh
1 white onion, peeled and cut in half
4 cloves garlic
2 c vegetable stock(or make from bullion)
1tsp dried basil or 1T fresh
1 sweet green pepper with seeds removed
Salt to taste
Combine all the ingredients in a blender and process on puree or liquefy until smooth. Transfer to a sauce pan and simmer 5 minutes. Serve hot or cold.
***Herb & Parmesan Crusted Chicken
2 4-4.5 oz boneless, skinless chicken breasts
2T crushed corn flakes
2T grated Parmesan cheese
1/2tsp garlic powder
1/2tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
Preheat oven to 400. Combine all ingredients but the chicken breasts in a bowl and mix well. With a mallet, (or the flat side of a heavy chef's knife, if you don't have a mallet) beat the chicken breasts until they are flattened. (you want to make sure they are dead) Then dip them into the cornflake mixture. Place on a nonstick baking sheet or one lined with waxed paper or parchment and bake 20-30 minutes until the coating is nicely browned. Serve hot.