So I was too exhausted to post last night.  I was going non-stop from 4:30 in the morning until about 11 at night.  I’m finally off today and I couldn’t be happier!

Earlier this week I knew that I would have a really early morning and I would have time or even want to make anything for breakfast, so Thursday, when I made my pancakes, I also made breakfast muffins for Friday.  They were really quick and delicious.  I brought them into work (didn’t tell any of my co-workers that I used a diabetic recipe) and they disappeared immediately.

Breakfast: Banana Blueberry muffins

Pre-meal BS reading: 277

Post-meal BS reading: 237

Ingredients:

-Banana

-Blueberries

-Whole Wheat Flour

-Cinnamon

-Baking Power

-Baking Soda

-Vanilla extract

This is the perfect grab and go breakfast.  It has 22 carbs and I feel really good about eating it.  Since I had made the muffins the day before so they had already been cool by the time I ate one.  I nuked it for about 30 seconds once I got to work, and it was really good warm.  I’m sure they would have been even better fresh out of the oven.  I think these muffins are something I’ll try to keep in the fridge, ready to go for early mornings just like this.  My only problem with this breakfast is that it didn’t keep me full as long as I would have liked.  I ate at around 7:30 and by 11:30, my stomach was growling.

Lunch: Beef tacos (2)

Pre-meal BS reading: 234

Post-meal BS reading: 247

Ingredients:

-2 corn tortillas

-1 large scoop shredded beef with onions and spices

Usually at work Friday’s are Fish Fridays, so I was really happy to see that we had something different, because to be honest, the fish is never good.  I calculated about 10 grams of carbs per tortilla and had a small side of steamed veggies, so my total estimation was 25 grams of carbs.  My sugar was pretty steady afterwards so I think it was a good estimation, I probably should have given myself a little more to bring my BS down to below 200.  I felt full, but not stuffed and wasn’t hungry until dinner time.

After work I went to the Third St. Promenade to shop for a few things for my anniversary trip with Sean.  We’re going to Monterey, and I’m really excited.  It’s going to be hot in July so I needed some new tanks and shorts.  I kept an eye on my BS and had glucose tablets and an apple in my bag.  Trying on clothes seemed to make my BS drop and when it got down to 104 I ate my apple and started heading home.  Of course once I got home I changed into running clothes and decided to go for a quick 3 mile run.  At that point my sugar was just below 200, but I ran with glucose and my sensor anyway.  Just as I was wrapping up I checked my sensor and saw that I was just below 100.  Not too bad.

Poor Sean was working until about 9:30 so I had plenty of time to get dinner started.  In my rush this morning I forgot to take the chicken out of the freezer so I had to wait a bit for everything to thaw.

Dinner: Apply Thyme Chicken with Onion and Red Bell Pepper

Pre-meal BS reading: 257

Post-meal BS reading: 213

Ingredients:

-Chicken breast

-Apple slices

-Thyme

-Balsamic Vinegar

-Red Bell Pepper

-Onion

This was a quick and delicious dinner.  I wanted to make something extra because the chicken only had about 7 grams of carbs.  I know a cup of cooked veggies has about 15 grams so I decided to use some of the bell pepper I had chilling in my fridge.  It probably took about 30 minutes to make everything, and I calculated about 22 grams of carbs total.

After my busy, early day on Friday, Saturday couldn’t have come soon enough!