Navigating Type 1 Diabetes (Podcast #21)

Navigating Type 1 Diabetes

In honor of November being Diabetes Awareness Month, Jen and Corinne talk about the symptoms of type 1 diabetes, the stories of how Jen’s two kids were diagnosed, and gives resources for parents and adults living with type 1.

She mentions the Juicebox podcast (https://itunes.apple.com/us/podcast/juicebox-podcast-type-1-diabetes/id962416631?mt=2), the books Think Like a Pancreas (https://amzn.to/2DRQGty) and Sugar Surfing (https://amzn.to/2zwkCIX), and the facebook group the T1D Mod Squad (https://www.facebook.com/groups/Modsrus/) as being especially helpful resources. And Jen also talks about how she manages her kids’ diabetes much more easily thanks to the Dexcom G6 Continuous Glucose Monitor (http://www.dexcom.com/) and the Omnipod tubeless insulin pump (https://www.myomnipod.com/home). Take a listen for all you need to know about type 1!

  

 

Annie’s Banana Chocolate Chip Mini Muffins: Low-Carb, High-Love

Hi Bakers! Team Reilly has been koo-koo lately to say the least. Our youngest child Annie (age 2 3/4) was diagnosed with type 1 diabetes in February, joining the ranks with our son Jake. Just like Jake, she was diagnosed at home when I got worried about the fact that she peed her pants twice in a row and was developing a yeast rash in her diaper area (she still wears a diaper at night). Her fingerprick blood sugar after eating a bowl of dried cranberries was 418. Luckily, her A1C was 7.8% and according to our doc, we caught the diabetes earlier than any other patient (Yay? Not necessarily a claim to fame that I was striving for!). And since she had only trace ketones, we put her to sleep and headed to the hospital the next day. Once we saw Annie’s high blood sugar, Jake (age 7 now) immediately took Annie to “Diabetes Camp” in the basement and secretly whispered to me that he’s glad he’s no longer the only kid in the family with type 1. On the bright side, these 2 kids will have each other for the long haul and that gives us amazing comfort.

While I dreaded the possibility of another type 1 diagnosis in our family, Annie has been unphased and was immediately put on a Dexcom continuous glucose monitor and the Omnipod insulin pump making our lives incredibly easier and making it so that she basically doesn’t even know she has diabetes. In fact, check out my blog on type 1 diabetes on KrisCarr.com – it was written before Annie’s diagnosis, but talks about the tricks and tips that have helped us with Jake’s diabetes management. And apparently the universe congratulated us in February for our mad skills in managing diabetes! Yikes.

So! Inspired by Annie and her minuscule needs for insulin right now, I created these mini muffins that she (and we!) could snack on all day long without needing insulin. They are full of healthy ingredients, taste amazing, are gluten-free, and go down really easily. I hope you enjoy them as much as we do!

Annie’s Banana Chocolate Chip Mini Muffins
Makes 30

2 bananas, mashed (can be fresh or thawed frozen)
1/3 cup Smart Balance or Earth Balance margarine, melted
1/4 cup almond butter
2 Tbsp ground flax seed meal
1/3 cup unsweetened non-dairy milk
1 cup almond flour
1/3 cup Swerve sweetener (Erythritol, found cheapest at Vitacost)
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 tsp apple cider vinegar
1/3 cup Lily’s mini chocolate chips (Stevia-sweetened, but regular dark choc chips work too)

Mix all ingredients together except chocolate chips. Once mixed, stir in the chips and pour into lightly sprayed mini muffin tins 2/3 of the way, or regular muffin tins half way.

Bake at 350 degrees for 20 minutes. Let cool before removing from tins (if you can!).

Per muffin: 70 calories, 6 g fat, 0 mg cholesterol, 5 g carbs, 2.4 g fiber (2.6 g net carbs), 1 g sugar, 2 g protein. 

Now I want to hear from you! Post your favorite low-carb snacks and recipes — Annie and her blood sugars will thank you!

xo, Jen

Almond Flour: Where Have You Been All My Life?

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I love baking. LOVE it. I love changing recipes, adding veggies and beans to cakes and brownies, tricking my family with nutrient-rich chocolate chip cookies, making the house smell a bakery, and I get giddy when I’m declared the best mom ever for feeding my tribe secretly healthy desserts.

Now, as some of you know, my son Jake has type 1 diabetes. He’s nearly 7 years old and also happens to be one of my pickiest eaters. This stinks (in a non-bakery nice smelling way) because I’ll make or bake something that has lots of healthy protein from hemp seeds or chia seeds, is low in white carbs, and will be perfect for preventing roller coaster blood sugars, and everyone will love it but him. Makes me CRAZY!!!

Until finally…. the stars aligned and I was clued into Simple Mills gluten-free, handful-of-natural-ingredient baking mixes based on almond flour. Not the crunchy, coarse almond meal that was in my fridge, but a fine, delicate, rare gem-quality flour made from blanched almonds. The Simple Mills mixes are pricey, so after I tried making one of each of their offerings, I decided that all I really needed to do was replace regular flour with almond flour in my favorite (and Jake’s favorite) recipes. This is why:

almond-flour-table

Almost 1/4 the carbs, 6 times the fiber (so 1/7th the net carbs) and twice as much protein. I knew right away that if this simple substitution worked, I would have discovered the Holy Grail of diabetic baking.

So. I learned that Jake doesn’t care for pumpkin anything (no son of mine). But, if chocolate chips are involved, he’s all in (definitely my child!). I’ve redone my famous marriage-inducing and TJ’s-published Chocolate Things recipe, with Jake, health, and flatline blood sugars in mind. Now presenting!:

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Chocolate Things: Almond Flour Version

Makes 9 large squares

This is a lower carb, lower sugar, higher protein version of my classic “Chocolate Things.” It may look like there’s a bizarre combo of sweeteners. There is! While I tried to make these 100% sugar-free, too much erythritol or stevia gave them a not-so-funky funk. Feel free to replace the erythritol, sugar, and maple syrup with 1/2 cup sugar plus 1 teaspoon maple extract (optional).

2 cups fine almond flour (like Bob’s on Amazon here)
1/2 cup white, wheat, or oat flour (blend gluten-free rolled oats to make oat flour)
1/2 tsp baking soda
1/2 tsp iodized salt
1 tsp baking powder
1 Tbsp ground flaxseed meal
2 Tbsp Swerve (erythritol)
2 Tbsp sugar
2 Tbsp lite maple syrup (like Wholesome! brand with 33 g carbs per 1/4 cup)
1/4 cup melted Smart Balance, Earth Balance, or other non-hydrogenated margarine
3 tsp vanilla
3/4 cup unsweetened soymilk or other nondairy milk
1/2 cup (100 g) semi-sweet chocolate chips

Preheat oven to 350 degrees. Sift dry ingredients together. Add wet ingredients to the dry and stir to combine. Stir in chocolate chips. Pour and spread into a lightly greased 9 x 9-inch baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Per square: 21 g total carbs, 4 grams fiber (17 g net carbs), 7 grams protein

And here is Jake’s blood sugar graph after eating one of these sweet little thangs at 10am. No spike! And no crash! We did it!

Let me know how almond flour works for you. It’s been a baking lifesaver for us.

xo

Jen