My Chronic Disease
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When I was diagnosed at the age of 14 with Type 1 Diabetes, my relationship with food altered tremendously. It KILLED me to see kids literally eating giant cookies for lunch and then just waltzing on with their day with enough energy to slay a dragon.
Me? I was learning to cope with finger pokes, insulin injections, and GNARLY highs and lows in my blood sugar. I was also learning that I could NOT eat a giant cookie for lunch without falling asleep in my next class and feeling drained for the rest of the afternoon.
Flash forward like, 17 years and here I am, mamas. Still kicking it with the good old betes, still jabbing myself for my blood sugar readings (however, now I use my arm), and I’m rocking an insulin pump like a b-o-s-s. (Buh-bye injections, you are the devil.)
I think, well, at least I really hope, that most people mature and come to recognize that eating like a nasty teenager is not going to serve you well as you hurtle towards adulthood. And what I recognize now is that out of sheer necessity, I was forced into healthier eating habits much earlier in life than my peers. It made me SO freaking mad… but I understand now that it has helped me in life, for sure.
I KNOW there are many people out there that just lovvvve food. They love the prep, they love the presentation, and the actual consuming the food is like, a love affair. And I get that, and I respect that, but that sure as hell is not me. I’m one of those people where if I could just press a button and not be hungry, BOOM, button pressed, and I’m on to my next task.
So I started experimenting with how I could ensure that I got enough protein, calories, and carbs from my breakfast, while making sure that I could throw it together lickity-split.
In Search of the Perfect Breakfast
Because my chronic disease impacts my relationship with food so much, without even realizing it, over the years I have definitely come to view the food I consume as fuel. Okay, DO NOT punch me because I KNOW the whole “food is fuel” tagline is seemingly tre popular right now. But really, at this point in my life with kids and a full time job, a dog, errands for days, laundry… I just want my food to fuel me so I can do the things I need to do.
Before I started my teaching career I was lucky enough to be a stay at home mom, so I would prepare myself scrambled eggs (protein) and eat this with some type of carb. But when I started teaching, mama could NOT take the time to make scrambled eggs every morning, ya know what I’m saying? So I started experimenting with how I could ensure that I got enough protein, calories, and carbs from my breakfast, while making sure that I could throw it together lickity-split.
Enter my WEIRD af breakfast that provides me everything I need nutrition-wise, keeps me full for HOURS, and takes me literally 2 minutes to make. I call it my peanut butter egg toast. WAIT. Don’t click out of the tab. Hear me out, mama. This breakfast keeps my blood sugar stable (which is awesome for non-challenged pancreas people too, I assure you) and it just tastes like… peanut butter toast.
Because I’m all about time efficiency, I use my handy-dandy Dash Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature – Black“>Egg Cooker, shells would stick to the egg and it was impossible to peel, or the egg itself would be too hard or too mushy. Anyone else? With this thing, I swear to you, PERFECT eggs every darn time. Score.