A new guy started at my work this week and I found out that he also has Type One diabetes. I don’t really know any other diabetics, and certainly not one I come (or will come) into contact on a daily basis. It is very strange having conversations about blood sugar levels, pumps and blood glucose meters; I think everyone at work is tired of us already.
I mentioned to him that I am on a pump, and he wasn’t entirely sure how it all worked (he thought it was a medical procedure to get it surgically inserted, something I used to think!). He hadn’t seen an endo or diabetic educator in years, was on MDI with only one fast acting insulin needle a day (!!) and he had bought a $20 blood glucose meter from Woolies. So, in a way you could say his diabetic education was pretty old school (still using syringes!), I’d guess that he’s had it for about 20 years?. Mind you, I must say, his HBA1C is far better than mine and he regularly competes in triathlons and obstacle runs, so he definitely wasn’t doing badly at all!
Yesterday he told me that he’s booked an appointment with a dietician/diabetic educator to discuss pump options, and today after a discussion about blood glucose meters he went and bought an Accu-Chek Mobile meter and thought it was the best thing ever! I’ve really enjoyed having someone to talk to about diabetes, and I feel especially great because I feel like I’ve helped in a way. And having someone else diabetic in the office is great motivation for checking my BSL more regularly!
Last night Sam was out and so I was home by myself with ‘The Biggest Loser’ and I just felt like making something light and quick. This week I am really concentrating on using up all of the food in the fridge, because I feel like we waste far too much food! So I cooked up a big batch of Fried Quinoa (like Fried Rice, but with Quinoa) to have for dinner and lunch the next day.
This recipe is super quick and easy and it tastes great too! It’s perfect for lunches (hot or cold) at work.
2 ½ cups cooked quinoa
2 large carrots, diced
2 stalks of celery, diced
1 cup of diced mushrooms
1 head of broccoli broken into florets
1 red capsicum, diced
1 large bunch of kale, shredded
4 tbsp tamari/soy
2 tbsp mirin
½ tsp chilli powder
2 tsp garlic powder
- Heat 1/4 cup of water in a large fry pan
- Add the vegetables (except kale) and cook on medium heat until they start to soften
- Add in the kale and cook until the kale starts to wilt
- Add the quinoa, tamari, mirin, chilli powder and garlic powder
- Cook until heated through and serve!