As usual, for me anyway, this week I started to wonder why I am tired all the time. It didn’t bother me much at first as I have recently decided not to beat myself up about the differences between my health conditiions now, compared to when I was much younger. But, I didn’t believe I could continue to put it all down to my early awakening, (4.30-5am) every day. Especially as my eyes are tired enough for me to sleep just a few hours later virtually every day. So, after deciding I really need new glasses, (my last bought five or six years ago) I said hello to Mr Google and the various government guidelines online.
OK. – I found descriptions of Ozempic, salicylate among many others, in my search for a Metformin alternative. With the offerings shown, I feel, for me at any rate, that I will stick with Metformin as it seems to have the least number of side effects and if I watch what I eat, as well as how much, I should be able to manage my Diabetes effectively.
Thankfully, I found numerous foods that boost energy levels, most of which are foods I eat on a regular basis. I was surprised to see that Shirataki Noodles are really good for those on a Diabetes diet. I have never been a noodle eater previously, but I will certainly buy some of these in my next shop. Also a zoodle maker so that I can have Zucchini noodles when I want to.
Looking a bit further, I found several iems to relieve tired eyes, which is what set me off on this track to start with. I am pleased that I now have enough to purchase new glasses, although I’m not interested in expensive ones, just a pair that I like the look of on my face. So, I am going down to Auckland next week, so will call in Specsavers on the way there, or back and order some.
Back to my essential nutrients as a Diabetic. I prefer to manage my health issues with diet and exercise rather than medication where I can. So one of my first purchases with be some Vitamin B12 tablets, while I make sure to eat foods that will boost my energy levels, while reducing my blood sugar levels.plus, walk every day when I can.
Looking for something different, but good, I found this Baked Veggie Breakfast recipe on the Diabetes website. Will make this when I get my shopping next week, as it sounds very appetising. Though for me, it will be a dinner meal with salad. YUM.
Just had a visit from my son 🙂 and we will be taking a Road Trip in about a month. LOVELY. It’s ben a long time since we took a road trip, as at that time I was living in the South Island. My second goal currently is to take a 3-4 week Road Trip around the south island, preferebly in Autumn/Winter, it is so lovely down there at that time of the year. Couldn’t resist this recipe, so thought I’d add it for everyone.
Ingredients
4 x 1kcal spray 2 large Portobello mushrooms, stalks removed (80g each) 50g canned chickpeas, drained ½ tsp smoked paprika 200g bag washed baby spinach 2 tbsp herby low-fat soft cheese 1 small beef tomato (130g) 1 tsp balsamic vinegar 1 small avocado (140g, prepared weight)
Method
Step 1
Preheat oven to 200C/gas 6. Spray the baking sheet and mushrooms with 1kcal spray. Stand mushrooms in the middle. Toss the chickpeas in the paprika and scatter on the baking sheet. Cook for 5 minutes. Step 2 Snip the corner off the bag of spinach and microwave on full for 2 minutes. Shake and cook for a further 1 minute until wilted. Leave to cool, then squeeze the spinach juices out of the snipped corner. Tip the spinach into a bowl and stir in the soft cheese. Season with black pepper. Step 3 Place a slice of tomato on top of each mushroom, drizzle with balsamic, then top with the spinach. Step 4 Slice the avocado, criss-cross over the spinach and lightly spray with oil. Step 5 Cook for 12-15 minutes until the avocado is softening. Divide between serving plates. Scatter the chickpeas over and serve with extra balsamic drizzle.