Week 9

FBS: 82

Who would have thought that after 9 weeks of practically being wheat-free, my major problem now is to make my FBS higher?  It has been too low lately despite the fact that I have been eating and not starving myself.

June 18, I was injecting myself with 60 units of insulin.  Last night, I decreased it to 36 units and my FBS this morning  was in the mid-average range!  Incredible, isn't it?  Just after 9 weeks!  I am imagining I will reap even greater rewards when I continue my journey to a well managed wheat-free lifestyle. 

I made Chicken soup today, I just added everything I could find in my fridge.  It turned out really good!

Cheesy Cream of Chicken and Mushroom Soup



1 T. oil
onion
garlic
shredded roast chicken
4 C. soup stock
sliced canned button mushrooms
1/2 C. Alaska Evaporated milk
1/4 C. grated cheese
fish sauce or salt
freshly cracked black pepper

Heat the oil in a soup pot.  Saute the garlic and the onions, then add the shredded roast chicken.  Pour the soup stock. Let it boil, then lower the heat.  Add the sliced mushrooms and simmer for 20 minutes.  Season with fish sauce or salt and pepper.  Add the evaporated milk and cheese and continue simmering for 5 minutes. Stir to prevent curdling.

Food Diary:

Breakfast:

(No breakfast, I woke up very late.)

Lunch:

Cheesy Cream of Chicken and Mushroom Soup
1/2 C. garlic rice
1/2 C. beef fajitas

Snack:

Twister fries

Dinner:  (breakfast food)



Cheesy Cream of Chicken and Mushroom Soup
1 egg, fried sunny side-up
1/2 C. garlic rice
1/2 C. fatless pork tocino