Happy Anniversary to my……… pump!

Happy Anniversary to my……… pump!

My  anniversary with my insulin pump was this past week. I used this time to reflect on my diagnosis and the progress I’ve made in thriving with diabetes. My insulin pump is a big a part of this journey and so I’d like to talk about how and why it is so important to me.

anniversary(Photo from ShutterStock)

My pump removed my leash to my needles and constant ties to eating on a 2 hour block.

My pump gave me the freedom to live a relatively normal life. I can eat within reasonable times.

It granted me freedom from constant needle pokes each time I put something in my mouth.

My insulin pump gave me the confidence to learn the needs of my body and allow me to customize my insulin needs to my current state, which could be impacted by oral surgery, illness, stress, hormone cycles and travel.

My insulin pump gave me the confidence that I had some means of control over this diabetes monster. It may drive me mad most days but I had a tool that fit my needs.

Do I hate diabetes? Yes. Do I wish it away? Yes. But there are bigger burdens and crosses to bear.

So, as long as I need insulin, I am grateful for my insulin pump.

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My Top 3 Chia Pudding Recipes

My Top 3 Chia Pudding Recipes

Chia seeds are growing in popularity and rightfully so. They are jam packed with omega 3 fatty acids and fiber. They provide a blood sugar managing punch to any regimen.

You our can eat it as a breakfast or a side/snack. There are a gazillion ways to prepare and enjoy chia seed pudding.

There is a little magic that happens when you make chia seed pudding. You need the right combination of liquid to chia seed to form that perfect texture. Experiment and enjoy.

You our can eat it as a breakfast or a side/snack. There are a gazillion ways to prepare and enjoy chia seed pudding.

3. Vanilla Chia Seed Pudding

Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings, about ¾ cup each

Ingredients:
1½ cups unsweetened almond milk
1 Tbsp. raw honey
⅓ cup chia seeds
½ tsp. pure vanilla extract (optional)

Preparation:
1. Combine almond milk, honey, chia seeds, and extract in a medium bowl; mix well.
2. Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
3. Divide evenly into 2 servings.

(Source: Beachbody Blog)

2. Raspberry Chia Seed Pudding

image.jpg

(Source: Beachbody Blog)
Prep time
10 mins
Serves: 4 servings (⅔ cup each)

Ingredients
2 cups unsweetened almond milk beverage
2 tsp. raw honey
½ cup chia seeds
2 cups fresh (or frozen) raspberries (reserve 8 for garnish)
Fresh mint leaves (for garnish; optional)

Instructions
1. Combine almond milk, honey, chia seeds, and raspberries in a medium bowl; mix well.
2.Cover bowl; refrigerate for at least 4 hours or overnight, mixing after 2 hours.
3. Place chia seed mixture in small serving glasses or bowls; garnish with raspberries and mint leaves if desired.

 

1. Strawberry Cheesecake Chia Seed Pudding

Serves 1

Ingredients

1/4 cup cottage cheese
1 tbs greek yogurt
1 cup chopped strawberries, divided
1/2 cup almond milk
1/8 tsp vanilla
2 tsp raw sugar or other natural sweetener of your choice
2 tbs chia seeds

Instructions

1. In a blender, combine the cottage cheese, greek yogurt, 1/2 cup strawberries, almond milk, vanilla and raw sugar and blend, blend, blend until the mixture is completely smooth and adorably pink. You may have to scrape down with a spatula once in between.
2.Pour into a lidded container and add the chia seeds, stirring well. Let sit overnight (at least 24 hours, the longer it sets, the thicker it gets!) in the refrigerator.
3. The next day when you are ready to eat it, stir it again to distribute the seeds evenly and serve with the remaining 1/2 cup chopped strawberries. Yum!

(Source: The Foodie and The Fix)

 

Have you ever made chia seed pudding? Share your recipes in the comments:

 

My *Sweet* Regards,

❤ Suny