Daily intentions

Hello!

Magda Daily intentions, Management/thoughts/TIps

It has been a hot minute since my last blog post. Although, I’ve been posting photos and mini updates on my Instagram. It is somehow easier to post from my phone on the go than on the blog. I  hope to change that soon.

The reason for my delay is…. life! Having two littles ones has been an adventure. Not only the re-definition of roles and relationships, but health issues!

Health issues for a diabetic go hand in hand but then add parenthood to it and it is overwhelming. I am tired mentally and physically to put it bluntly. Any parent could agree with exhaustion, but I think people with health issues on top of it, have more on their plate. Regardless, of how i feel i must always show up to be a mom. My babies depend on me to be healthy and present, so i have been focusing on that. An update on my health issues will be shared in a later post. My goal is to help inspire others but also to be realistic without compromising my integrity and health. I hope to add more recipes and reviews.

Gluten Free Taco Pizza

Magda Daily intentions, Recipes

I am 5.5 months postpartum and noticed my palate changed. I love spicy hot foods and really crave it. This was not something i desired in the past. I also love cumin. Again, did not like cumin at all. The smell of cumin was so off putting that it had to be disguised well. Chilli/ taco seasonings contain a few hot peppers, paprika, garlic, onions and cumin to just name a few. I am obsessed with this seasoning! I crave these flavors often and made a lot of taco/ chilli infused meals.

A month ago, I had lean ground sirloin in my fridge but didn’t know what to do with it. I started grating zuchinni and onions to make burger patties. Those did not turn out, so i added chilli/ taco powder to it and feta. I panicked a little because now it seemed like a made a pile of mushy meat. I went into our deep freeze to discover we had a frozen gluten free pizza, so magic happened. I combined the two and added more cheese on top. Before serving the crispy cheesy, meaty goodness, I added sour cream, salsa and shredded lettuce. It was so fulfilling and delightful. It is now my go to weekend decadence.

 

Ingredients:

  • Gluten free cheese pizza ( I used Sabatasso’s gluten–free pizza)
  • small package of ground beef
  • 1/2 a small zucchini shredded
  • 1/4 of an onion shredded
  • 1/2 cup shredded cheese
  • Feta is optional if you want more cheese
  • 1/2 tbsp of chilli/ taco seasoning
  • salt and pepper to taste
  • chillis flakes(optional)
  • chunky spicy salsa
  • sour cream
  • shredded lettuce

Directions:

  • Cook beef with onions, zucchini, and seasonings.
  • Spread evenly on pizza and add cheese.
  • follow pizza instructions on the box (I like this pizza slightly well done) and put on baking sheet
  • Top with salsa, sour cream and shredded lettuce

Red Lentil Breakfast Muffins

Magda Daily intentions, Recipes

These muffins are amazing. You will not believe they are made out of lentils. At first, I was skeptical, but when i tasted one, i was so happy. These will be my go to morning muffins. The best part is you can pair them with peanut butter or cheese.

The inspiration behind making these muffins, was that i needed fiber enriched flours. When you eliminate wheat from your diet, you take away a big source of fiber. Incorporating the lentils, apples with skin, flax seeds, and zucchini with skin it wholesomely increases your fiber intake. Its funny, but they taste like bran muffins without bran because of the texture and taste. They are a bit dense but will fill you up.

Ingredients:

  • 1 cup of lentil 
  • 1/2 cup of melted coconut oil
  • 1 egg
  • 1 whole apple (minus core but with skin)
  • 1/2 a small zucchini (with skin)
  • 1 cup gf flour (used Bob’s Red Mill mix)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/3 cup almond flour
  • 1 tbsp flax seeds
  • 1 cup of rasins
  • 1/2cup brown sugar or coconut sugar
  • 1/2 tsp Cinnamon 
  • 1/4 tsp Nutmeg
  • 1/2 tsp each Vanilla and almond extract

Directions:

  • Pre-soak the lentils in hot water for 10 minutes. You want to be able to mush them with your fingers.
  • Drain the lentils and add to food processor with chopped apple, zucchini, coconut oil, and egg. Blend it until it looks like a milkshake (see photo below).
  • Add your dry ingredients together and mix into wet.
  • Add nuts and or any dried fruit. I used raisins.
  • Bake at 400 F for 22-24 minutes until toothpick comes out clean. (makes 12 muffins)
  • ***i used parchment paper cups for these muffins.

Diabetic Friendly Protein Blueberry Pancakes

Magda Daily intentions, Recipes

What a conundrum…diabetic friendly pancakes. Could it be?

Well, i think anything within moderation is important, even pancakes. These are also gluten free with extra fiber and protein. In my case, my rash has come back since the birth of our daughter, so I have to cut out the gluten. Check out my previous post about my thoughts on gluten free products/ diet.

You can substitute the gf flour with whole wheat or unbleached flour. You would need 1.5 cups instead of 1 cup as the recipe calls for. Typically gf flours get thick quicker and denser with less flour.

Nothing pairs better than cinnamon, lemon and blueberries. These are a real delight and I hope you enjoy!

Your Body, Your Choice

Magda Daily intentions

Once upon a time, C-sections were recommended as the safest way to deliver for diabetics. Now a days, they encourage vaginal births as the first option for diabetics. Yay!

I am proud to announce that I had two c-sections. My first pregnancy was not an elective surgery due to our daughter being breeched. At the time, we were offered to  have the external cephalic version (ie. a dr manually turning baby around- ouch), but declined. This procedure did not guarantee our baby would turn and would extremely painful.

Our second pregnancy was an elective c-section. Initially, choosing a second c-section was a difficult choice, because I felt this underlying pressure to try for a vaginal birth after c-section (VBAC) not only from medical professionals but from me. I put pressure on myself to have a VBAC because the recovery would be easier with a toddler. Well, I assumed it would be. The one thing i can impart is, nothing is easy in life. Nothing!  The pressure I imposed on myself was really surrounding the stigma of birth choices. I mean, it really isn’t anyone’s business on why they chose surgery. I have never heard someone question why someone chose a vaginal birth. Some women cannot have vaginal births and some just don’t want to. That is their right, in the end its your body, your choice.

 

 

 

 

Chocolate Cookies

Magda Daily intentions
Chocolate Cookies

 

These chocolate cookies not only help your sweet tooth craving but they also have a slow glycemic index. The coconut sugar has a low glycemic index and will not spike your sugar like normal sugar. I added almond flour to enrich the fiber and protein  content of the cookie.

I am not a dietician or claim to be a professional chef, but i found playing around with ingredients helpful. We are all trying to find the right balance for our bodies. I hope this recipe is helpful and delicious as it was for me.

Ingredients

  • 1/2 cup of vegetable oil
  • 1 cup of coconut sugar
  • 1/4 cup of maple syrup
  • 3 tblsp of milk
  • 1/2 cup of unsweetened cocoa powder
  • 1/3 cup of almond flour
  • 1 1/3 cups of flour
  • 1 tsp of almond extract
  • 1 tsp of baking soda
  • 1/2 tsp of cinnamon

topping (optional)

  • 1/3 cup of sugar
  • 1 tsp of cinnamon

Directions:

  • Preheat your oven to 350 F.
  • line two baking sheets with parchment paper
  • Mix topping ingredients together and set aside
  • Mix wet ingredients together
  • slowly add the dry ingredients together.
  • Make walnut sized balls
  • roll them into the sugar topping
  • flatten balls on parchment paper
  • Bake for 10-12 minutes

The Monogenic Confusion

Magda Daily intentions
The Monogenic Confusion

I am currently 33.5  weeks pregnant and have had 4 ultrasounds so far. It has been wonderful! I get to see our baby grow and progress. I also have a dynamic and dedicated team of professionals monitoring my pregnancy. I feel lucky and privileged. Since this is my second pregnancy, I feel like I am a pro. Not really. I forgot most stuff but its slowly flooding back. Just like riding a bike, right?

The one issue I have had, is the confusion with my diagnostic label. Even though all my main physicians have documented evidence of my Monogenic diagnosis, they continue to write type 2 on forms. Firstly, i needed to clarify with my genetic team before I jumping to any conclusions. I clarified whether Monogenic Diabetes and Type 2 were the same. They firmly said no.

Okay, then my gut tells me that our medical model has no room for growth. I have no issue educating people on what my type of diabetes is, but when i do, and they still say I have type 2. I am left feeling invisible.

Diabetes is already an invisible illness. What more can we do to educate the public of the various types of diabetes? Well, I thought I must blog about this. Yes, It makes me upset every time i see Type 2 written. Yet, I am sad that our medical model refuses to understand the other strains. It tells me that there is a lot more work that needs to happen. If our medical practitioners feel that they can only manage Type 1, Type 2, and Gestational Diabetes under their treatment scope, well that is a problem.

One day there will be a change, but for now I must continue to correct medical professionals and be prepared with literature for proof. It is all I can do.

(photo taken from cliparts.co)

My Experience Trying a Gluten Free Diet as a Diabetic

Magda Daily intentions, Endocrine System, Management/thoughts/TIps

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If you are not diabetic and have celiac disease then please dismiss this. In my experience, as a diabetic with a gluten sensitivity, a gluten free diet is contradictory. The contradiction is with the low glycemic index/ diabetic diet and a gluten free diet. Most gluten free products are loaded with sugar, corn, white rice, and potatoes. All of these ingredients are horrible for a diabetic because they have a high glycemic index and quickly raises your blood sugar.

In the beginning, I was ignorant and tried gluten free breads and started baking with gluten free flours. I realized my blood sugar levels were increasing, so I created my own version of a gluten free diet. I avoided wheat and gluten free boxed products. I ate veggies, fruit, dairy, meat, quinoa, brown rice, and legumes. I kept my diet clean and simple. I felt amazing and reduced my insulin intake by half.

Another great benefit was, I no longer had keratosis pilaris (chicken skin). For few years, I asked my Dr about treating my chicken skin but she said it was normal. I refused to believe that prognosis because I did not have this condition before. after seeing my Natropath, it turned out that it was related to a gluten intolerance.

Currently, I am pregnant with our second child and had to introduce whole grains back into my diet. Unfortunately, my chicken skin is back. It is lovely eating bread but once my baby is delivered healthy and happy then i will consider cutting back.

Regardless, whatever you choose it has to be in your best interest. I am not a doctor or an expert on this topic. All I can do is share my experience and hope that it helps others. 🙂

(photo taken from cliparts.co)