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Thursday, January 27, 2011

9 weeks

Only 31 (probably less) to go!!  Still struggling with lows.  I had my endo appt yesterday and my supercool laid back dr was not so awesome this time.  He is no longer on board with my diet (same ole schpiel about depriving my baby of nutrients.  Since when are carbs nutrients?).  He also change my basal rates.  I had about 7 different ones going to adjust for my different needs through out the day.  He wanted to switch me to one single basal rate that is lower than the others I was taking. He's trying to use cookie cutter diabetes treatment on me and that's not gonna cut it.  I ran 200 all night have been chasing my blood sugars up and down all day.  He asked me to try it for two weeks.  Yeah that is not gonna happen. Got my official HgbA1c back and it was 6.2 which he is not happy with.  He wants me below six which I agree with. I don't think it will be too hard to get it  down further.  I have been referred to Savannah Perinatology for my OB treatment.  The dr who's name is on the referral is one of the two dr's I found online who do vbac's so I'm hoping I can talk him into it.  First appt is on the 8th and I get another ultrasound!  Hopefully Matt can come with me this time.  The nausea has abated some, the zofran and phenergan are helping.  Pretty good week all in all.

Thursday, January 20, 2011

8 Weeks

  I had my OB registration appt yesterday which I thought would be a normal "first" ob appt but all they did was paper work and drew blood.  They took around 10 vials of blood (12 tests!) and the girl who stuck me was a student.  I saw her hands shaking and thought "oh boy this should be fun". First she's trying to find a vein and can't and then I have to remind her she hasn't put on the tourniquet yet.  She proceeds to stick me and actually hits the vein (I'm a hard stick).  After getting 2 vials, she pulls back the needle too far and it comes out.  Blood is going everywhere.  I calmly say "you're out of the vein" and popped the tourniquet.  She was freaking out, poor thing.  The instructor who usually sticks me took over and got the rest of the blood.  I was supposed to go today for them to determine if they are keeping me or sending me to the Perinatologist, but the nurse says "undress from the waist down" and hands me a sheet.  Great, I have Aidan with me.  The Dr comes in and says that he wants to do an ultrasound to date the pregnancy and would go ahead and do my Pap Smear as well.  Fun times.  So we saw and heard the heartbeat which was around 150 bpm.  The doc is sending me to the peri even though I pretty much begged him to let me stay.  He was all for VBAC, acknowledged that ACOG has lowered their restrictions and agreed with me about waiting until 39 weeks. He said I was up on my info and that inducing early is an outdated practice based on old data.  I'm sure I'll have no such luck with the peri.  He told me to be my own advocate and if they don't give me a chance to find somebody else.  Kind of difficult when I have to have a referral from them! It sucked Matt had to be home to be there for Diana coming home from school so he missed seeing the ultrasound.  Aidan thought it was really cool though even though he stated that it did not look like a baby!

Friday, January 14, 2011

7 weeks

Well the lows kicked in at 7 weeks just like they always do.  I'm out of glucose, gotta go get some more.  I've been up all through the night for the last two nights treating lows.  Bumped down the late night basals after just bumping them up with all the highs.  Frustrating.  I got an at home a1c and I'm down to 6.3, much better than before.  I'm afraid of gaining too much weight treating all these lows.  My pants are getting uncomfortable.  I really wanted to hold off on maternity clothes for a while but I don't know how long I'm gonna make it.  I'm gonna try the rubber band trick and belly band and see how long that lasts me. Morning sickness is still going strong.  I cannot wait until my doctor's appt. Definitely need meds.  Like with Aidan, the smell of cooking meat makes me gag.  This should be interesting.

Tuesday, January 11, 2011

Primal Pizza!

Gonna make some cauliflower crust pizza and breadsticks tonight.  They are awesome and don't spike my blood sugar like regular pizza and breadsticks do.  Here is the recipe:(From the Lighter Side of Low Carb)

You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese
Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.


*I use fresh cauliflower but you can also use frozen.  I just pop it in the microwave for 7 minutes and it's good to go.

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

Thursday, January 6, 2011

6 weeks

Pretty good week so far.  I had a great birthday, we went to Savannah so I could spend my Target gift cards.  I bought new bedding and a few other things.  We went out to eat at a place called "The Smokestack" or something like that.  It was a barbecue  place and was very good.  They even had fried pickles!  Blood sugars are still very hard to control.  I've raised my basals 3 or 4 times already and have had to lower my insulin to carb ratio down to 1:6.  This is gonna be interesting.  How low can you go?  I'm super carb sensitive.  Had a cup of coffee (half caff) with HWC and Stevia and went up to 150. The lows kick in around 7 weeks in my past pregnancies so I'm actually looking forward to that.  Got my Dexcom and it has been very helpful.  I have my high setting at 140 so I can start correcting before things get out of hand.  I've been on the phone constantly trying to get that darn referral.  I'm supposed to hear back today by 2:00.  Morning sickness is starting to kick in and the Queasy Drops I ordered were not sugar free!  I guess they're trying to claim that since they are sweetened with "cane juice" that there is no sugar.  Haha.  I did get a refund though and found a (hopefully) truly sugar free variety.  Another reason I want to get into the OB soon.  I will definitely be needing some Zofran and Phenergan.

Monday, January 3, 2011

Happy Birthday to Me!

So it's my birthday and I feel like I'm gonna hurl.  Birthday cake does sound good and I think I found a recipe I can use.  Called Winn today and they say I have to go to regular OB before they can refer me out and they don't have an appt til Jan 31.  That will put me close to 10 weeks grrrrr.   She did put a note in that I need to be seen earlier so hopefully they will have a cancellation or something.  Dexcom should be coming today so I'm super excited (yes I'm a dork I know).  Here's the cake recipe if anyone is interested.

Only 3 net grams of carbs without the honey!
  • 2 cups almond meal or almond flour
  • 1/2 cup (1 stick) butter at room temperature 
  • 4 eggs
  • 2 Tablespoons honey (optional) - get the darkest honey you can, for more flavor (NOT USING THIS)
  • 1 Tablespoon unsweetened cocoa powder (optional)
  • 1 and 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch ground cloves
  • 3/4 cup sugar equivalent in artificial sweetener (USING STEVIA)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
      • 3/4 cup coffee, about room temperature
  • Preparation:
    Preheat oven to 350 F.

    1) Grease a 8-inch round or square cake pan. If you plan to remove the cake before serving, line the bottom with parchment or wax paper, and grease the top of the paper as well.

    2) Cream butter until light and fluffy. Add honey, spices, sweetener, cocoa, and salt, and beat until blended.

    3) Add eggs and beat until well-blended.

    4) Add almond meal, baking powder, and coffee. Stir or beat until blended and pour into prepared pan. Cook about 30 minutes, or until center springs back or toothpick comes out clean.

    Cool, and cut into 8 pieces for a round pan or 9 for a square pan.

    Nutritional Information: With Honey: Each of 8 servings has 7 grams effective carbohydrate plus 3 grams fiber, 8 grams protein, and 296 calories. Without honey, subtract 4 grams carbohydrate and 16 calories per serving.

    For 9 Servings Without Honey: Each has 2.5 grams ECC, 3 grams fiber, 7 grams protein, and 249 calories.