JGE 73 – FBS Down Then Up 5 Points – 4 Rivers Smokehouse and Shrimp Salad

Good Day,

My early blood sugar count increased by 6 points to 103 mg/dL, but believe it or not I am headed in the right direction as compared to my last post on Friday past. My FSB then was 108 mg/dL.

And this past weekend was a variety of different foods on the plate menu; the way that I like it.

From 4 Rivers Smokehouse – Smoked Sausage, Dark Bits, French Fries, Smoked Jalapeños, and Fried Pickles and for dessert a Spotted Cow. But I paced myself and even had a small container of leftovers to take home. My early morning blood sugar the next day had dropped 11 points.

Sunday supper was a Shrimp Salad with Olive Oil and Balsamic Vinegar Dressing. Ingredients – Shrimp; the leftover Smoke Sausage, Cucumber, Celery, Onion, Green Onion, Radishes, Spinach, Salt and Pepper. Dessert, of course, the B&J’s Ice Cream.

Late night snack – Some Zen Mix and a Canada Dry Ginger Ale. There’s the uptick on my numbers, the Ginger Ale – 12 ozs = 33 grams of carbs. My numbers increased this morning by 6 points. And did I say that I cannot abide, like or relish diet soft-drinks. I do not like the after taste or the chemicals.



And overall my A1c and eAG are headed in a downward trend, ever so slowly…but that’s the way I like it.

Results –

FSB – 103 ↓ down 108 (Normal range 100 – 125 mg/dL)
A1c – 5.35 ↓ down 5.36 (Normal range 5.7 – 6.4 %)
eAG – 106.8 ↓ down 107.1 (Normal range 117 – 137 mg/dL)


Tune in tomorrow to Jim’s Gotta Eat to see the comparison of the results...and the set up a new Supper Showdown.

And this morning I am making two new loaves of No-Knead Sourdough Bread: White and Raisin White Wheat.  They're resting and rising right now.

Food for thought - I am trying to control my diabetes with exercise and food.  I have eliminated all diabetes medication.  I am keeping my weight stable, and Jim's gotta eat.

Enjoy.

Jim

JGE 30 – Cabbage Sausage Plus Boil/Soup/Stew

Good Day,

Hungry and needed something that would warm me up on a frigid Tampa, Florida nights.

Checked the refrigerator, checked, and thought - Cabbage and Sausage.

And I gathered up my ingredients –

Cabbage, Sausage, Potatoes, Carrots, Onion, Garlic, Beef Broth, Mesquite Seasoning, Water, Salt and Pepper.

I prepared everything and started layering all the ingredients into a large pot. I poured over the beef broth and water, added the seasonings and then turned on the burner to high.

Just before the brew started boiling I turned the heat down to low and covered the pot. I set the timer for 40 minutes and then took the dogs out for their evening walk.

I came back in about 30 minutes and then had an immediate for craving for Red Lobster Cheddar Cheese Biscuits. Of course, thanks JH, there were a mix box in my pantry. Took me a couple of minutes to prepare the biscuits and then throw them into the pre-heated oven.  I brushed all the biscuits with some melted butter.

Supper was served. Cabbage, Sausage, Potato, Carrot, Onion boil and my modified Red Lobster Cheese Biscuits …

And Jim's gotta eat.

Jim

JGE 10 - Spicy Pasta, Bean and Sausage Sort of Soup

Good Day,

Okay this old Hubbard goes to the cupboard to check out the shelves.

Two cans: Diced Tomatoes and Chickpeas, and a half bag of Strozzapreti pasta. In the refrigerator, Italian Chicken Sausages and half a bag of Baby Spinach. I want something good and something filling for supper.

I googled - "Sausage, Chickpeas, Tomatoes, and Pasta". One million, six hundred and fifty thousand hits... The Internet the space-age electronic cookbook.

The top of the list is a link to Yummly... Spicy Pasta, Bean, and Sausage Soup. Why not?

Not Barilla.

 

And the Devil Dog, Radar, checked out for his helping on the stove.

And this one was quite easy.  First the sausage chopped up and browned in some olive oil and then I added some chopped onions and garlic.  Next I poured in the can of diced tomatoes and I drained and added the chick peas.  I wasn't sure if there may be too much liquid but as this was to be a sort of a soup I figured that I could add some chicken broth after the fact, especially to cook up the pasta.

I adjusted the seasonings with some salt and pepper.  After a couple of minutes, I think about eight, I checked the pasta to make sure that it was just al dente.  Next I threw in the baby spinach.

But of course to serve I had to toss on some Parmesan cheese.

This was good, light, filling, and definitely a quick fix.

I did enjoy,

Jim