There are changes afoot in our little world. Some of them I am not ready to share–they are my little secret for a little while longer. Other things I am not emotionally ready to tell the world. Sorry world.
What I can tell you is that diabetes is a bitch. My diabetes doesn’t like any of the simple medications that insurance likes to pay for, so we are on the quest for the right cocktail. In many ways, I feel responsible for this. I knew better, but I went ahead and followed conventional wisdom, and all that great “knowledge” let the beast out of the cage. In my practicum we are teaching a diabetes ed course, and I have been able to speak to the certified diabetes educator regarding treatments and whatnot. So I followed the AND recommended diet for diabetes. (UGH!) The AND diet is nth-degree more liberalized than the diet I had myself on, which was helpful as we have had a death in the family (part of what I am not emotionally ready to get into), and it made “following a diet” easier while traveling. Let me tell you, dawn syndrome and my scale did not like it.
If my legs were longer I would kick my own ass.
I have tried to use a modified Paleo (whole foods only, grain free, lean meat, 50 carbohydrates a day) diet for the past few weeks to balance my sugars, and it is not working. So I, and Nate, are anteing up for Keto (same as above, just 20g carbs a day).
My fasting numbers were 20 points lower this morning. Woohoo! While off of medications, bigger woohoo!
Nate spent the last two days in upstate NY, so to celebrate having him home I wanted to make something special for dinner. He loves enchiladas suiza. It’s a tex-mex dish made with swiss cheese and not keto friendly. So I decided to make a keto version! The flavor is on point, but he says the texture is different. For this make, I diced chicken instead of shredding it like most Mexican dishes. In the future I will most likely shred the chicken. This dish also uses Salsa Verde. Eastcoasters may not use a lot of this wonderful salsa, but it’s a common staple in the southwest. The flavor is milder than some traditional salsas, and has a fresh bite that is more of an after thought instead of an in-your-face heat.
- 12 oz frozen cauliflower
- 8 oz frozen mixed peppers
- 4 oz of cream cheese
- 4 oz Salsa Verde (I like Goya)
- 1 lb diced chicken, cooked
- salt and pepper to taste
- 4 oz shredded cheddar
- 5 oz shredded swiss cheese
- 1/4 c sour cream
- 1 tbsp fresh cilantro (I like the tubes you can get in the produce section.)
- Preheat oven to 375. You will bake this recipe in a casserole dish. It serves 6.
- Microwave the cauliflower and peppers. I cooked the veggies together in a glass 9 X 13 in the micro for roughly ten minutes.
- Dice cream cheese and stir to coat veggies. If you need the cheese softer to coat veggies, cook for 30 more seconds in the microwave.
- Add remaining ingredients and stir to mix thoroughly.
- Bake for 25 minutes, until bubbly. Let cool slightly and enjoy!
The weather is getting colder here. This was a great dish to have on a chilly night. I know that keto and paleo aren’t for everyone, but I am so excited to see a change in my sugars. If dogma could catch up with the current research, there would be so many more people achieving better health.