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Gestational Diabetes Thread - Page 5

post #81 of 87

WLL - how did you add it to your oatmeal, out of curiosity? While cooking? I'm also glad to hear you normally hate coconut, because I don't like it either. I was planning on eggs for lunch, maybe now I'll try it with coconut oil. I have it in the house because I use it rather extensively as a skin moisturizer (which works incredibly well, by the way). orngbiggrin.gif

post #82 of 87

I don't know if this is what WLL did but I used to make baked oatmeal that had coconut oil in it and it was AWESOME.  Here's the recipe:

 

Baked Oatmeal (It turns out like an oatmeal cake.)

1/2 cup coconut oil
1/4 - 1/2 cup honey
2 eggs
1 cup milk
1/2 cup plain yogurt
1 tsp baking powder
1/2 tsp salt
2 1/2 cup oatmeal (Scottish Oatmeal or steelcut oats work best)
1/2 cup rye flour or whole wheat flour
1 tsp cinnamon
1/2 cup raisins or chopped dates (optional)
2 tbsp brown sugar or sucanat (unrefined evaporated cane juice) (optional)

Combine all the ingredients more or less in the order they're listed except the brown sugar/sucanat. It's best to have all your ingredients at room temperature, otherwise it's hard to mix. Pour into a greased cake tin, cover with plastic wrap and leave in the fridge overnight. Next morning, sprinkle the brown sugar/sucanat over the top and bake at 350 for 35 minutes. It'll be crumbly when it first comes out, but if you let it cool and keep it in the fridge, it's easy to slice pieces.

The rye or wheat flour is technically optional. You could use another 1/2 cup of oats instead, but oatmeal needs another grain to soak with to break down the phytates in it so you can absorb more of the minerals.

post #83 of 87

Ooh, that sounds good! And then you have "oatmeal" for on the run!

post #84 of 87
Quote:
Originally Posted by spughy View Post

I don't know if this is what WLL did but I used to make baked oatmeal that had coconut oil in it and it was AWESOME.  Here's the recipe:

 

Baked Oatmeal (It turns out like an oatmeal cake.)

1/2 cup coconut oil
1/4 - 1/2 cup honey
2 eggs
1 cup milk
1/2 cup plain yogurt
1 tsp baking powder
1/2 tsp salt
2 1/2 cup oatmeal (Scottish Oatmeal or steelcut oats work best)
1/2 cup rye flour or whole wheat flour
1 tsp cinnamon
1/2 cup raisins or chopped dates (optional)
2 tbsp brown sugar or sucanat (unrefined evaporated cane juice) (optional)

Combine all the ingredients more or less in the order they're listed except the brown sugar/sucanat. It's best to have all your ingredients at room temperature, otherwise it's hard to mix. Pour into a greased cake tin, cover with plastic wrap and leave in the fridge overnight. Next morning, sprinkle the brown sugar/sucanat over the top and bake at 350 for 35 minutes. It'll be crumbly when it first comes out, but if you let it cool and keep it in the fridge, it's easy to slice pieces.

The rye or wheat flour is technically optional. You could use another 1/2 cup of oats instead, but oatmeal needs another grain to soak with to break down the phytates in it so you can absorb more of the minerals.

I have all these ingredients... i think I might mix this up tonight.  :)   Thanks, Spughy!  (and chocolate chip for the delicious looking picture!!)

post #85 of 87

I just scared the poop out of myself. I don't know whether I didn't wash my hands good, or touched something before I pricked my finger, or my meter has just gone stupid.. I ate sushi and tested. Said my sugar was 213. Walked because I was panicking, came back and tested, my sugar was 111. I know my sugar didn't go down >100 pts on a little walk and in 15ish minutes.. but somehow it still is making me worried, that like my pancreas just gave up on me. I guess tomorrow I'll just see if I get any ridiculous numbers and go from there. :\

post #86 of 87

I think it's safe to ignore the 213.  Don't worry.  It's okay.  One transient high result - even if it WAS accurate, which I doubt - is not a cause for concern.  If you tested that high after every meal (and you're waiting at least an hour to test, right?) it would be a problem.  One dose of sushi (which conceivably *could* cause a spike, given that it's largely white carbs and pure protein with very little fat) is NOT going to cause a monster baby with a sugar problem.

post #87 of 87

Sushi does weird things to my sugars. I'll think that I bolused for it just fine and 2-4 hours later, my sugars are up around 200. I agree, though, that to go from over 200 to 111 in 15 minutes with a short walk is not realistic. It's just a blip. Don't stress over it too much. If your numbers were consistently that high, then I'd start to worry, but one number out of however many you're testing for? Not a big deal. 

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