Category Archives: lunch

A “Prevention Classic” & A Symposium Mistake

Remember how I said I was going a Diabetes Symposium yesterday and today? Well, here’s a little story from yesterday.

At my table was a type 1 diabetic, who was also a doctor. About 10 minutes before lunch I saw her check her blood sugar and take a shot of insulin. I wasn’t staring, promise. P.S. It’s probably not acceptable to draw blood and/or give yourself an injection at just any dining table, but here…totally acceptable. Anyways, lunch was served and it was a salad. On a dinner plate came Iceburg lettuce, shredded carrots, black olives, diced tomatoes, and about 4 garbanzo beans (I counted, no lie). You could add hard boiled egg crumbles and croutons, and there were dinner rolls to pass — enough for one person at each table. Lots of details, yes…but here’s why. That was lunch. Period. They cleared the spoon, forks (x2), and knife. Why lay out 2 forks for each guest when they only needed 1, by the way?

While I was cranky at 3pm, that was small change compared to that doctor sitting next to me who shoveled down 2 large cookies before she hit the ground from hypoglycemia. She said that last year when she attended the event it was a soup/salad, entree + starch, dinner roll, and dessert type of meal, thus requiring a bolus (insulin dose) to cover 30-45 grams of carbohydrate, which is what she took before yesterday’s lunch. However, that salad + dinner roll was about 15 grams of carbohydrate, max. It blows my mind as to how a DIABETES SYMPOSIUM filled with DIABETES PROFESSIONALS (and DIABETICS!) planned such a poor menu!! I felt terrible for that woman…and any other diabetics attending (which there were several — I saw their insulin pumps). Anyways, just wanted to share that — it’s a great lesson in meal planning and how important it is to prepare BALANCED menus.


Mr. Prevention loves fajitas. When we lived in Italy I swear I made fajitas once a week. And no, you did not read that wrong. In Italy…making fajitas. Mr. P missed the comfort foods of home: Mexican food! Now that we occasionally go out for Mexican food, he doesn’t request fajitas at home all too often. In fact, it was me craving the fajitas and boy were they good 😉

In order to keep things fresh and new, I tried making homemade fajita seasoning…and it was a huge success! Loved it!

Fajita Seasoning from Busy Cooks

3 Tbsp cornstarch
2 Tbsp chili powder
1 Tbsp 2 tsp salt
1 Tbsp paprika
1 Tbsp sugar
2-1/2 tsp crushed chicken bouillon cubes (3 cubes)
1-1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
1/2 tsp cumin


Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Yield: the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix

Nutrition Information (per “packet” equivalent — serves about 4): 78 calories (19 calories per serving); 1 g. fat; 0 mg. cholesterol; 2465 mg. sodium (~616 mg. per serving); 16 g. carbohydrate; 2.6 g. fiber; 5.3 g. sugar; 1.3 g. protein

Prevention Fajitas

1 1/2 lb boneless skinless chicken breast, cut into strips
1 green bell pepper, cut into strips
1 red bell peppers, cut into strips
1 yellow or orange bell pepper, cut into strips
1 large onion, sliced
2 tomatoes, sliced
1 “packet” of fajita seasoning (recipe above)


Heat a wok or large pan over medium-high heat. Add chicken, 1/2 “packet” or fajita seasoning (about 1 1/2 tablespoons) + 2-3 tablespoons of water. Cook chicken until nearly cooked through. Add veggies and add remaining fajita seasoning and additional water, if needed. Cook until veggies are tender. Yield: 4 servings (about 2 fajitas)

Nutrition Information (per serving): 246 calories; 4.5 g. fat; 128 mg. cholesterol; 679 mg. sodium; 16 g. carbohydrate; 3.8 g. fiber; 4.3 g. sugar; 40 g. protein

Result: Both were YUMMY! If you’re a fajita lover, you will love these 🙂 There’s nothing hard about fajitas, just need the right seasoning!

Question: What do you order when you’re at a Mexican restaurant? And is it inappropriate if I share my disappointment in yesterday’s lunch menu on the symposium evaluation?




Filed under blood glucose, carbohydrates, chronic disease, diabetes, diet, dietitians, doctors, fruits and vegetables, healthy cooking, Italy, low-carb, lunch, recipe, salad

A Day in the Life of an RD

I recieved a lovely email from a reader this week who wanted me to write up a little something on a “Day in the Life of an RD”…so, I did! I get a lot of emails about people pursuing a career in dietetics, or a career change to dietetics, and various questions about the educational and career paths for dietitians…and I am always happy to help! I am passionate about what I do and truly, whole-heartedly LOVE my work. It’s not work if you love what you do, right? 😉

As a little background, I work as a dietitian in an out-patient clinic in a rural community outside of Tulsa. For patient safety and to remain compliant with HIPPA laws, I cannot disclose identifiable information on patients or my place of work. We do have several physicians on staff as well as 8 nurses, 4 pharmacists and pharmacy technicians, 2 dietitians, ultrasound technician, radiology technician, physiologists, ophthalmologists and optometrists, phlebotomists (and a laboratory), as well as per diem podiatrists, endocrinologists, pediatricians, etc. Basically, we are one-stop shop for health care and accept all major medical coverage and insurance.

I work Monday through Thursday, 7am to 5:30pm and for the most part schedule my own patients. If a referral is made for the dietitian, a receptionist books a patient in for a 1-hour appointment. I see primarily diabetic and bariatric patients, as well as those needing diet assistance to manage other conditions such as hyperlipidemia, hypertension, anemia, non-alcoholic fatty liver, metabolic syndrome, gout, renal insufficiency, pre-natal nutrition, and digestive health (i.e. Crohn’s, Celiac disease, etc.). But it is fair to say 80% or more of my time is spent on diabetes and bariatrics. I work on 30-minute slots and bill for medical nutrition therapy in 15-minute increments.

Let me set the scene…

Currently, I am pursuing the Certified Diabetes Educator (CDE) credential. I currently have 445 hours and need 1,000 to sit for the exam. Logging my hours:

This is (part of) the form RD’s use to chart in my clinic. We are making the switch the Electronic Health Records (EHR) in the coming months.

Here is how insulin pens work:

Breakfast at my desk:

My work station:

Lunch at my desk:

Employee Taste Test Sign-Up!

Tuesday went something like this…

7-8am: Check my schedule (no 7:30am appointment – woo!), catch up on emails, eat breakfast at my desk, and finish any charting left from the previous day

8am: New onset type 2 diabetic wanting to control blood glucose through diet and exercise. Full diabetes diet and glucometer education completed. Discussed the role of oral agents to help control diabetes (45 minutes)

9am: Weight management follow-up – patient is trying to lose 40 lbs for her 50th birthday in 5 months – down 9 lbs in 3 months so far (60 minutes)

10:30am: Uncontrolled diabetic on insulin – discussed recommitting after “falling off the wagon” (45 minutes)

11:20am: Uncontrolled type 1 diabetic following up regarding carbohydrate to insulin ratio. Food journals and insulin regimens reviewed, glucometer downloaded to analyze. Recommended no changes in insulin dosing as fasting and post-prandial blood glucose goals were being met (45 minutes)

12:30pm: Surprise appointment! I went out to my car to get my water bottle and a patient asked me in the street to download his glucometer and give him more testing strips. The patient is a controlled type 2 diabetic who I have worked closely with over the course of 9 months to get his blood glucose levels within normal limits. He now journals all of his intake and checks his blood glucose up to 6x a day (45 minutes)

1:15pm: QUICK 5 minute lunch at my desk

1:20pm: Weight management follow-up. Patient lost 4.3 lbs in 2 weeks on a 1,800 calorie diet. Patient is considering bariatric surgery through our clinic (30 minutes)

2pm: Weight management follow-up. Patient lost 3.5 lbs in 2 weeks. Young, disruptive child present at session. Patient goals include meal planning and making food stamps last longer throughout the month (45 minutes)

2:45pm: Patient was rescheduled – he did not bring his glucometer or food journals/pattern management to meeting and therefore no insulin adjustments could be made.

3pm: Follow-up with uncontrolled type 2 diabetic on insulin and strict pattern management. Called patient’s physician and recommended a change in Levemir (long-acting insulin) – verbal order given over the phone (30 minutes)

3:45pm: Follow-up weight management and uncontrolled hypertension; 0.8 lb weight gain in 2 weeks. Patient was seeking advice on diet pills and how to manage “dieting” with unsupportive friends, co-workers, and husband (45 minutes)

4:30pm: Weight management follow-up – I have been seeing this patient for 9 months without significant weight loss, yet she attends all of our appointments and wants to continue coming to RD meetings (30 minutes)

5-5:30pm: Catch-up on charting, returns urgent emails and phone calls, and head home!


There were 14 appointments scheduled on this day – 2 called to cancel, 2 no-showed, and I had 1 walk-in patient.

Likes and Dislikes

I love the critical thinking and intense patient-provider interaction involved in diabetes care. Plus, I do have some of the best patients :). And most of you know I am passionate about diabetes, I love working in diabetes. I hate the early hours…mornings are rough…and the fact that most blogs are blocked at work 😦 And…I can always want more money, right? 😉

There you have it…a Day in the Life of an RD!

Question: What is your current profession? What do you love and hate most about YOUR current role?

Work hard 😉 ,


Filed under blog topic request, blood glucose, breakfast, chronic disease, diabetes, diet, dietitians, healthy cooking, hypertension, lunch, physicians, prescription drug, Uncategorized, US health care, weight gain, weight loss, weight maintentance, work

How low-carb would you go?

Yesterday was Taste Test Day at work and I served the Shrimp Scampi I made last month that Mr. Prevention loved so much. Ends up, so did everyone else!! Here’s a few emails that came in yesterday afternoon:


That was your best yet!!!!!!!!!!!! I have really liked some of the rest, but my that was great.

I’d say that dish is a keeper! 😉

Today I have a 10-miler planned (half marathon next weekend!!). Can’t say I’m thrilled about it…but I’m excited to have it done! I shyed away from running after my glucose kept going whacky but the doctor told me that despite the crazy blood glucose, the benefits outweigh the rest and to continue my exercise routine. Woo!

I have a pretty low-key weekend planned and I hope to try out some new recipes (of course), catch up with BLOGS (big time!), go to a new farmer’s market in my town, and spend some time with Lily who is limping pretty badly (again) after going to doggie day camp yesterday. Surgery is likely in her near future 😦

I also grabbed some reads off some of you recommended:

A Patient’s Guide to PCOS by Walter Futterweit, MD
Fit Food by Ellen Haas
Food to Live By by Myra Goodman
The Insulin Resistance Diet by Cheryle Hart, MD

Question: What do you think of low-carbohydrate diets? As in, 20-60 grams a day low (e.g. 1-2 pieces of bread or 1 cup of pasta)?? Do you or someone you know swear by ultra low-carb eating?

I ask because I sometimes post on one pretty credible health & fitness message board when I’m at work…just to kill time. Someone posted about “How low-carb of a diet do you follow?” and someone posted 20 grams a day…another 60 grams a day. I posted that that wasn’t safe and the girl BIT MY HEAD OFF! It really frustrated me! I don’t know everything, but I sure know carbohydrates and safe “dieting”! Gr, gr, gr! Sometimes online communication is not effective, and that reminded me of Tracey’s awesome post on how communication has changed so much, even in the past 20 years. Check it out if you have time!

My carb-controlled intake yesterday looked like this:

Breakfast: cappuccino, 1 Whole Wheat Banana Coconut Muffin, 6 ounces Greek yogurt (43 grams)
Snack: banana (30 grams)
Lunch: 2 leftover Chicken Enchiladas and 3 c. salad with balsamic vinegar (42 grams)
Snack: apple (15 grams)
“Dinner” on-the-go: 10 Triscuits with 3 ounces of low-fat cheese (35 grams)
Snack at baseball game: 5 nachos with 20 ounces of light beer (~15 grams)
Snack: 1 serving flan with 1/2 ounce almonds (22 grams)

Totals: 202 grams carbohydrate; approx. 50% carbohydrate

It was a bit weird and unbalanced because I got home from work around 7pm and we had friends waiting in our driveway to take us to a baseball game. So dinner was on the fly, literally!

Question: What are you doing this weekend? Anything fun? Anyone racing?



Filed under baseball, beer, blood glucose, book, breakfast, carbohydrates, coffee, diet, dietitians, dinner, exercise, food journal, low-carb, lunch, physical activity, protein, recipe, running, salad, snack, sugar substitutes, Uncategorized, work

::sniffle sniffle::

I was having heart palpitations on my way to working yesterday thinking, “I can’t believe I posted that…I can’t believe I posted that.” Between patient appointments I would check my Blackberry and my heart just smiled at each one of you…

You are all so incredible and  your comments truly mean so much to me.

I love that my honesty brought people out of the wood works that I otherwise would’ve never known about 😉 Thank you. I am not one to shine a spot light in this direction as you well know from reading, but it just felt right and your comments justified my ability to use this blog as my outlet for me…and for you. I would go thank each and one of you who posted with a, “You are too sweet, thank you!” but that’s just silly…so YOU ARE ALL TOO SWEET, THANK YOU!

…and I am very much so looking forward to meeting several of you at BlogHer Food in October!! 🙂 20 pounds over my “happy weight” or not, I’ll be there and I’ll have a blast (and eat my fair share, too!)!!

I’m going to vacation another day from the NNM topics, but I DO intend to post a Q&A before the week is over. I’ve got several great questions to be answered and any others can be sent me way! !

Garden Update:

Good bloggie vibes and sunny Tulsa weather have seemed to revive the garden. I hope I am not speaking too soon ::knock on wood:: !!

And the first appearance of pork on my blog! I love pork, why don’t I cook it more often!? Mr. Prevention (grumble, grumble!). And yes, before you call me out on it…Cooking Light and I have had some serious “moments” this month. I hope you can benefit!

Pork Tenderloin, Pear, and Cranberry Salad adapted from Cooking Light

1 Tbsp (apple) cider vinegar
1 tsp Dijon mustard
3/4 tsp brown sugar
1 1/2 tsp minced garlic, divided
1 1/4 tsp dried thyme, divided
1 pound pork tenderloin, trimmed and cut crosswise into 1/4th-inch-thick slices
3/4 1/2 tsp salt
3/4 tsp freshly ground black pepper, divided
2 Tbsp all-purpose flour
1/4 cup olive oil, divided
1/4 cup shallots, sliced
1/4 cup dried cranberries
1/4 cup 100% cranberry juice
6 cups baby spinach leaves
1 ripe red Anjou pear, thinly sliced


Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme. Set aside.

Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots; cook for 3 minutes or until tender, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork to skillet; cook 3 minutes or until browned, turning once. Remove pork. Repeat procedure with remaining pork. Toss pork with 1 tablespoon warm cranberry mixture (I skipped this step – the pork smelled too good!)

Combine spinach and pear in a large bowl. Drizzle with reamining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork. Yield: 4 servings

Nutrition Information (per serving): 360 calories; 17.7 g. fat (3.3 g. saturated fat, 11.6 monounsaturated fat, 1.9 g. polyunsaturated fat); 25.8 g. protein; 25.6 g. carbohydrate; 4.4 g. fiber; 74 mg. cholesterol; 3.3 mg. iron; 485 mg. sodium; 71 mg. calcium

Result: Deeeelicious! The pork was so incredibly flavorful! I thought the thyme would be a lot (as in, too much) when I was making the dish, but it turned out beautifully. Mr. Prevention doesn’t like pork, and he requested this dish again. 😀

I went out for lunch yesterday at work…first time in MONTHS (4 months, probably). As I paid my $12 for my crappy Mexican food and iced tea I got to thinking how I would and could never make a habit out of dining out every day for lunch. Cafeterias are one thing, but I personally couldn’t do a restaurant everyday. I’m looking forward to my leftover Chicken Shawarma today 🙂

Question: Where do you normally eat lunch through the work/school week? Do you eat the same thing every day, or do you change it up? What’s for lunch today?

Haaaaaaapy Hump Day! Don’t forget to send those Q&A questions!!

P.S. Go here to enter Marla’s GroOrganic Olive Oil Giveaway!


Filed under Cooking Light, diet, dietitians, dining out, garden, Giveaway, healthy cooking, lunch, National Nutrition Month, recipe, salad, weight gain, weight loss

Back to the grind!

Houston was such a fun weekend away! We finished off the weekend with the AIDS 5k walk. Here’s some shots. There was such a great turn out for this event, I was really impressed!!

And as soon as I landed back in Tulsa, it was back to the grind. With just a brief evening before the start of the work week, I spent time preparing. I made Yogurt Carrot Muffins to take for breakfast this week and Mediterranean Barley Salad to take for lunches. I sampled both, and yummmm! Feeling ready for the week now! And trust me, grocery shopping and meal planning was the last thing I wanted to do after a weekend getaway, but success entails planning and if that’s what you gotta do…that’s what you gotta do! And come tomorrow morning, I’ll be really glad I did 😉

Yogurt Carrot Muffins adapted from Cupcakes in Paris

3/4 cup whole wheat pastry flour + 1/2 cup all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp baking soda
¼ tsp salt
2/3 cup agave syrup
2 cups grated carrots
1/4 cup canola oil (was out of applesauce)
2 beaten eggs
½ cup plain Greek yogurt (non fat)
¾ cup chopped walnuts

Preheat the oven to 325°F.  Mix the flour, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Stir in the agave syrup and carrots.

Beat in the oil, eggs and yogurt and stir in the walnuts. Spoon the batter into the prepared muffin pan. Bake for 20 minutes or until golden brown. Cool the muffins in the pan for 15 minutes.

Yield: 12 large muffins

Nutrition Information (per muffin): 162 calories; 4.9 g. fat; 35.8 mg. cholesterol; 136 mg. sodium; 26.5 g. carbohydrate; 2.5 g. fiber; 3.6 g. protein

Mediterranean Barley Salad from Cooking Light

2 1/2 cups water
3/4 cup uncooked pearl barley
1 1/2 tsp grated lemon rind
3 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 tsp Dijon mustard
1 cup thinly sliced fennel bulb
1/3 cup chopped fresh parsley
1/4 cup finely chopped red onion
3/4 tsp kosher salt
1/2 tsp coarsely ground black pepper
8 pitted kalamara olives, halved
1 (15 ounce) can cannellini beans, rinsed and drained
1/3 cup chopped walnuts, toasted


Bring water and barley to a boil in a saucepan. Cover, reduce heat, and summer for 25 minutes of until tender and liquid is almost absorbed. Cool to room temperature.

Combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a shisk. Add barley, fennel, and next 6 ingredients (through beans); toss gently. Cover and refrigerate for 30 minutes. Garnish with walnuts just before serving. Yield: 4 servings

Nutrition Information (per serving): 313 calories; 16.1 g. fat (1.9 g. saturated fat; 7.5 g. monounsaturated fat; 6.2 g. polyunsaturated fat); 6.6 g. protein; 38.9 g. carbohydrate; 8.2 g. fiber; 0 mg. cholesterol; 2.9 mg. iron; 643 mg. sodium; 79 mg. calcium

And all ready for lunches this week…


Today’s NNM Topic: Alzheimer’s disease and Dementia

Ideally, we want to prevent Alzheimer’s disease and dementia, the 7th leading cause of death in the US.

Dementia and Alzheimer’s disease are diagnosed based on groups of systems which show intellectual and social decline that interfere with their standard living, along with memory loss in most cases.

Risk factors for dementia and Alzheimer’s include many nutrition-related factors, including: alcohol intake, atherosclerosis (heart health), blood pressure, cholesterol, diabetes, obesity, homocysteine levels, and exercise.

Among individuals diagnosed with dementia, a balanced, healthy diet is important to maintain energy and proper nutrition. A high-fiber diet to prevent constipation is also recommended. During meal times, distractions should be eliminated so that the individual can stay focused on their eating. Eating should be at a slow pace with small pieces to chew and swallow for safety reasons.

In my experience, as dementia procresses individuals can disassociate food from eating — they no longer understand that food is to eat and many people need full feeding assistance. For some, swallowing ability declines and a modified texture is required — chopped, pureed, etc. This helps the individual safely swallow foods and prevent aspiration. Most individuals would not expect dementia patients to require extensive nutrition modifications, but it is not the case. Dietitians are in great demand in nursing homes and dementia units.

Looking forward to catching up on everyone’s blogs this week. 🙂 Sorry I’ve been a bit MIA with my weekend travels!

Question #1: What’s for breakfast today? And lunch…? 😉

Question #2: Do you know someone with Alzheimer’s or dementia? What symptoms do they display showing their disease?

Make it a healthy one!

P.S. I’ve received several Q&A questions for this week! Send your questions on over –!! 😀


Filed under breakfast, cholesterol, Cooking Light, dementia, dietitians, exercise, fiber, friends, heart health, hypertension, lunch, memory, physical activity, racing, recipe, sodium, travel, weight loss, weight maintentance

911, we have animal emergencies!

On my way to work, I almost hit a steer…

By the time I got my camera out of my REALLY MESSY purse, he had gotten a ways away.

Side note: Yes, I work in the boonies. I do not live in the boonies, however!

Then, I got home from work today to find out Lily had chewed up a plug-in night light. There was glass and plastic bits all over the foyer, but I assumed all was well as she wagged her tail. Fast forward 45 minutes and one puppy nap later, Lily seemed apathetic towards her dinner (Yeaaah, bulldogs INHALE food at lightening speed. Always.). Though, she eventually ate it. All.

Hubby got home from work and consulted the all-knowing to come across several “credible sources” instructing owners to feed COTTON BALLS to coat the GI tract in order to safely usher glass and other potentially harmful indigestibles out of the system. Silly me, played his partner in crime.

Attempting to choke down a cotton ball

“I don’t eat cotton, hook me up with a sammie. Please.”

Okay. Cotton sammie it is. Also OK-ed by all-knowing

“Cotton ball sammies need BBQ sauce. Mama’s homemade kind, please. Thank you.”

“Bleck. Cotton’s too dry. Bread and BBQ only, thank you very much!”

End result: It all projectiles out both ends. The End.

While Google, husband and I, and cotton balls are a bit of a failure this evening, Lily is doing much better. And after a reassuring emergency call placed to the vet, I can now make light of the situation.

In people news, I made an “original” recipe tonight. We’ll call it…

Caprese Linguine

6 ounces uncooked linguine (whole wheat, if desired)
4 ounces fresh mozzarella balls, halved
1/2 pint cherry tomatoes, halved
1/4 cup pesto or basil puree (found in the refrigerated produce section)
2 Tbsp olive oil
1/4 cup pine nuts, if desired
2 cloves of garlic, minced


Cook pasta according to directions. Drain. Return pasta to a hot skillet or pot and toss with olive oil, basil or pesto, tomatoes, and mozzarella. Dish up and garnish with pine nuts.

I got this “recipe” idea as a spin off from Joanne’s Olive and Mozzarella Spaghetti. It caught my eye and I’ve been craving pasta ever since!

Question: What’s the last recipe you tried from a foodie blog? I wanna hear about it! Link if you’re a sweetie! 😉

P.S. What’s up with all the onion haters?! I love onions! I was curious about the type of onions people used in cooking; I typically use yellow onions. No reason why, just preference! I agree that red onion is delicious in salads! Mmm mmm! Very interesting responses, though…thanks for answering 🙂

P.P.S. You guys really should try that crock pot lasagna…it reheated beautifully for lunch!

P.P.P.S. Q&A post is next time…email me your nutrition-related question at! I’ve got some GREAT Q&A stuff comin’ up!


Filed under condiments, dinner, dog, farming, garlic, lunch, pets, recipe

Family, Friends, and Falling Snow

Can you make out some of the Chicago skyline through the falling snow? 😉

And the snow continues to fall…and fall. I love the snowy December weather, it makes Christmas Christmas.

I had an scary moment I’d like to share. My parent’s neighbor/my “grandpa”/boyfriend of my Grannie x27 years did not look good on Christmas. He had lost weight, had extreme fatigue, poor appetite, and was gulping down water. Knowing he’s a diabetic, I feared his blood glucose was elevated. A mere 24 hours later, he collapsed and is in the hospital with glucose levels around 600 mg/dl. Let this be a lesson to us all: When something doesn’t feel right, it probably isn’t. DO something about it. I wish I would’ve insisted on him going to the hospital Christmas Day as he could’ve easily slipped into a diabetic coma.

Yesterday, mom made her infamous homemade donuts. Unfortunately, they were as fabulous as I remember…

homemade donuts

Yesterday I met up with 3 old college roommates — 2 at Rock Bottom in the ‘burbs and one later in the evening at a cute English pub in the city called English! Fancy that!

When in a brewery.......sample beers!

I got chili at Rock Bottom and last night I got one crab cake slider and a bowl of seafood bisque. While I am exercising portion control, my body is craving nutrition!!

Lily and my parents are getting along better than I could’ve imagined. Grandma is not only allowing Lily on the furniture ::blink:: (we don’t allow this in our house, nor has she ever with our previous dogs!), but in her lap on the Lay-Z Boys!

Maybe too big for the chair...

Lily went sledding with the neighbor kids

Morgan is in LA and I have a guest post up over there right now on nutritional yeast. If you’re interested, check it out!

Don’t forget to submit a recipe to the Prevention Cookbook! Only 4 days left!

Question: My camera and photog is embarrassing and takes horrible pictures! What kind of camera do you use?


Filed under beer, blog, blood glucose, breakfast, diabetes, dining out, dog, fried food, friends, Giveaway, holiday, lunch, nutritional yeast, pets, restaurant