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FREE STUFF FRIDAY WITH SCOTT BENNER!

  
  
  

FREE STUFF FRIDAY GIVEAWAYAll week long, we've been talking, posting, tweeting, and sharing about World Diabetes Day, which was Thursday, November 14. To wrap up this special week and continue our Diabetes Awareness Month efforts, we've asked one of our favorite authors to join us for Free Stuff Friday: Scott Benner of the blog Arden's Day and the award-winning memoir, Life Is Short, Laundry Is Eternal: Confessions of a Stay-At-Home Dad. Check out the end of this post for entry instructions. TWO LUCKY WINNERS WILL RECEIVE A $50 LAUREN'S HOPE GIFT CERTIFICATE AND A SIGNED COPY OF SCOTT'S BOOK! 

Yesterday, Scott tweeted and posted on Facebook all day in a #DayofDiabetes, helping raise awareness of #T1D by sharing every diabetes-related moment in his (and Arden's) day. You can see the posts on his Facebook page or by checking him out on Twitter. Today, however, Scott turns his thoughts toward Thanksgiving in a guest post for us. We think it's so good, you'll want seconds. 

T1D Awareness Month

Here’s a little tidbit that I’ve literally never told anyone, ever. When I see a turkey, I hear the Sesame Street character Snuffleupagus in my head. He says, “Buuurrrd.” Not a huge revelation perhaps, but it’s weird enough that it shouldn’t be shared. In the past, as the father of a child with type I diabetes, I’ve conjured other words while preparing Thanksgiving dinner. Those words were R rated and not appropriate for this blog post. These inappropriate words would pop into my head as I tried to imagine how many carbohydrates were in a scoop of mashed potatoes, homemade stuffing, dinner rolls, fruit, gravy and all the rest of the seemingly unquantifiable holiday treats that cover every inch of counter top in my kitchen.

I say in the past because I was finally able to get out of my own head last year and find a way to give my daughter Arden insulin on those long, food-heavy holidays without making myself crazy or causing Arden to feel like a science experiment.

I think I will call the result of my revelation, Snuffleupabolus. 

Could I measure everything that Arden eats on Thanksgiving? I could. But I’m cooking and cleaning, while socializing with family, trying to sneak a look at a football score and balancing the preparation times of more dishes than I normally prepare in a week. I’ve tried unsuccessfully in the past to count each morsel, but too often the results were uneven. I found that putting in so much effort and care without achieving the desired result to be defeating, and the end of the day brought blood glucose results that made me wish that we skipped Thanksgiving.

Catalog CTAAll of the day’s tasks are secondary to keeping my daughter’s blood glucose in range. Too low, too high, too inconstant. Each possibility comes with its own physical punishment for my sweet girl. I bet that you know what I want more than a golden brown buuurrrd, perfect stuffing or a well placed table. I want Arden to enjoy her holiday with minimal diabetes interaction or the unpleasant feelings that come with riding the diabetes roller coaster. The enemy of that desire, especially on Thanksgiving, is the difficult to count mixture of complex and simple carbs that tempt at every turn.

During the day we employ a cadre of slick diabetes moves. Increased temp basal rates to combat snacking, pre boluses to help get ahead of carb-heavy meals, and we lean heavily on Arden’s DexCom CGM for guidance (If you don’t have a CGM, frequent testing can produce similar data). But when that meal plate comes with its potatoes steaming and stuffing so plentiful that covers Arden’s slice of buuurrrd - I Snuffleupabolus. I do my best to guess at the carbs, but honesty, Arden’s belly only holds so much food. So if my estimate doesn't match the insulin amount of the largest meal that I’ve seen her eat in recent history, I increase the bolus to match that number. Likewise, if the suggested amount of insulin is greater than the largest recent meal, I decrease the insulin. The odds that Arden won’t eat much more than on a normal day are pretty good. Thanksgiving or not, that little kid can only eat so much food and I’ve found that historically most of her large meals need a similar amount of insulin. There is nothing scientific about this method, and I only whip it out on days like Thanksgiving… but I’m getting good results. 

After the malay, I watch Arden’s CGM closely and test, we aggressively tend to high numbers and treat lows with pie and other desserts. The only real time-sensitive planning that I do around food? I like to pre bolus the main course 15-20 minutes before it’s served (DexCom admittedly makes that easier) and I make sure that dessert is finished and the eating frenzy is over, three hours before bedtime. I want Arden’s active insulin to be finished before bed so that decisions can be made about overnight care from a fresh perspective. This is something that I strive for everyday but is extra important on days that contained high amounts of exercise, stress or eating. Thanksgiving day contains all three of those variables in our house, as I’m sure it does in yours.

I hope that your family has a wonderful Thanksgiving, that your home is warm and full of good friends, loving family and one Snuffleupabolus that allows you to enjoy it all with a light heart.

buuurrrd

Scott Benner is the author of the award-winning memoir, Life Is Short, Laundry Is Eternal: Confessions of a Stay-At-Home Dad, and a type I diabetes caregiving blogger who people think sounds like actor Vince Vaughn. He is not a healthcare professional and does not pretend to be one. He's simply the father of a child with type I diabetes that hopes that through his experiences, yours get a little easier. Nothing that you read here constitutes advice (Except that you should pick up his extremely well received book). Always consult with a healthcare professional before making changes to a healthcare plan.

Facebook CTA

Free Stuff FridayAnd now ... it's time for FREE STUFF FRIDAY! Two lucky winners will each receive a $50 Lauren's Hope gift certificate AND a signed copy of Scott's fantastic book! To enter, please do one of the following:

1. Share a tip that helps you navigate and enjoy a hectic holiday like Thanksgiving when managing a chronic health condition (yours or a loved one's).

2. Share a recipe you love for the holidays! 

That's all, folks! We'll announce the winner over on Facebook on Monday, November 18th, and the contest is open through midnight, Sunday night, November 17th. If you want to see all the rules and regulations, which are super boring and basically just say we try to be fair, click here

 

 

winnerAnd the winners are...

Leigh Fickling 

and

Christa Whisenant

Congratulations, ladies! Please email tara@laurenshope.com by close of business Wednesday to claim your $50 gift certificates AND your autographed copies of Scott's fab book! 

 

 

 

 

 

 


Comments

Love my Laurens hope bracelets ! 
As a school nurse in a high school and the Varsity Cheerleading Coach it brings up the reason I wear one almost daily. Teaching everyday about chronic health issues and kindness to each other !
Posted @ Friday, November 15, 2013 9:17 AM by Christine Stutsman
My daughter wears her ID everyday and I share lauren's hope with everyone I know. I also volunteer in the school to help out when other allergy mom's can't. I am happy that the nurse and teachers take me up on my offer and that mom's trust me knowing that i know the fear they face everyday when they send their children to school. I will be making Pumpkin Chocolate Chip muffins for my daughters class 
1 cup plus 2 tablespoons all-purpose flour 
2 teaspoons baking powder 
1 teaspoon cinnamon 
1 teaspoon pumpkin pie spice 
1/2 teaspoon allspice 
1/2 teaspoon nutmeg 
1/2 teaspoon ground cloves 
pinch salt, optional and to taste 
3/4 cup granulated sugar 
1/4 cup light brown sugar, packed 
3/4 cup pumpkin puree (not pumpkin pie filling) 
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted) 
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow) 
2 tablespoons mild or medium molasses 
1 tablespoon vanilla extract 
1 cup mini semi-sweet chocolate chips (regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate) 
1.Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins) 
2.In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside. 
3.In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined. 
4.Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it. 
5.Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have) 
6.Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here. 
7.Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. 
Posted @ Friday, November 15, 2013 9:26 AM by Marisol Gutierrez
My daughter is severely gluten intolerant. Like if she has any she is on the floor in pain with a migraine. So planning is my tip. You can never has too much advance planning so she is safe. Advance planning and not being afraid to ask many questions and to help educate people. Love Lauren's Hope.
Posted @ Friday, November 15, 2013 9:34 AM by Christine
Have your Christmas cards done by Thanksgiving that way you can enjoy the holidays. Do I dont forget to mail them I put them in my bills baskets with a note mail Dec 15. Then all I have to do is drop and go. I ahve even been known to fill my cards out in the car during a long trip while my husband drives.  
Posted @ Friday, November 15, 2013 9:41 AM by Christy Wageman
Although I'm not diabetic, I do have blood glucose issues... I'm hypoglycemic. Too much sugar can produce a reactive hypoglycemic bout; too little and I can drop to low suddenly. More than any of my other health conditions, it was the hypoglycemia, and realizing I could pass out somewhere and no one would know my medical history or suspect what to do, that made me aware of the necessity of medical alert jewelry. 
 
During the holidays I have to watch every carb, every sugar. My diet is more restrictive than many diabetics, and it's not a case of calculating insulin shots afterwards. My magic number for carbs is 19. That means I have to limit some of the holiday favorites to small tastes, or eliminate them all together. 
 
For me it's all about finding those things I CAN eat, and enjoying them. For example, a small slice of pumpkin pie is wonderful, while a slice of apple might be dangerous. At the holidays I will eat foods I normally wouldn't while the focus is on maintaining a healthy weight. At the holidays, I do allow myself some unsweetened whip cream... little luxuries like that make the holidays still feel like a celebration while avoiding foods that are risky for my health! 
 
My tip: Adjust what you eat rather than deprive yourself. You'll enjoy the holiday food and celebration without risking your health!
Posted @ Friday, November 15, 2013 9:43 AM by Fab Kate
Carmelized Carrots 
 
I lb bag of baby carrots 
 
Boil in water on the stove until they are tender (approx 10 mins). 
 
Remove from stove and drain.  
 
Melt 4 Tbsp of real butter in the same pan with carrots. 
 
Stir in 1/8 cup brown sugar. 
 
When all has melted move into serving bowl and ENOJOY. 
 
The carrots are so easy. My kids LOVE them. Although who doesn't love butter and sugar.
Posted @ Friday, November 15, 2013 9:45 AM by CHristy Wageman
During the holidays it is so important to test the BG really frequently and check in for highs and lows in blood sugars. 
Recipe? 
Love the Rosemary Turkey recipe 
1 Turkey Breast bone in 
Marinade: 
4 cloves of minced garlic 
1/3 C honey 
2Tbsp Dijon Mustard 
2Tbsp olive oil 
2Tbsp lemon juice 
1 tsp dried rosemary 
Rinse and pat dry turkey breast. 
Mix up marinade ingredients and rub over turkey-in and on the skin. 
Refrigerate for 8 hrs or overnight. 
Bake in preheated 350F oven for 45 -60 minutes(or more depending on turkey size) basting occasionally. 
Cool. Carve. Enjoy heated or room temp.
Posted @ Friday, November 15, 2013 9:57 AM by Sarah Sherman
Everyday is difficult when you have a illness you deal with everyday but holidays are a little even more. Luckily they are spent with the ones you love who UNDERSTAND that if I need to lie down, or whatever else may go on- THEY GET IT....where as others may not if it where just a gathering with friends or something- HERE IS MY RECIPE- FINGERS CROSSED! LOVE Lauren's Hope :)) HERE IS A LINK TO ONE OF MY FAVORITE SUGAR FREE RECIPES- HERE IS MY RECIPE- <a>http://www.pillsburybaking.com/products/sugar-free/frosting?gclid=CNmcqtaV57oCFTBnOgodNE0AxA 
 
THANKS FOR THE CHANCE FOR SUCH AWESOME PRIZES!!!
Posted @ Friday, November 15, 2013 10:06 AM by Johnna Grabowski
(nut free recipe for holiday desert- A huge hit every time!)  
Pear Cheesecake Mini-tart 
 
Bottom Crust  
1/2 Cup Butter 
1/3 Cup Sugar--mix these well 
 
Add  
1/2 tsp Vanilla 
3/4 cup Flour 
 
Pam the pan of a 9x9 pan or pyrex baking dish (double the recipe for a 13x9x2 pan)  
Pour and press the mixture down 
Bake at 350 degrees Should look golden. 
Set Aside. 
 
Filling (again double recipe for bigger dish) 
1 8oz cream cheese package 
1 egg 
1/4 cup sugar 
1 tsp Vanilla 
Beat until smooth and pour evenly onto crust. 
 
 
Topping  
1 large can of Bartlet Pears, drain, slice into solvers and arrange on top. Sprinkle 
with cinnamon and Bake for another 40 minutes @ 350 degrees. 
 
+++++++++++++REFRIGERATE OVERNIGHT++++++++++++++++++++++++++++++++ 
slice and serve -or put in cupcake papers for cleaner display
Posted @ Friday, November 15, 2013 10:09 AM by Yael Kozar
For us, this is the first holiday season where we have a confirmed diagnosis for a food allergy so we are still in the learning process for how to manage. However, I always try to make certain that at least one dish/dessert is completely nut free. However, it is still a learning process, and we are constantly learning what is safe, and what is not, and have taught our daughter to always ask and if they don't know... to not eat it.
Posted @ Friday, November 15, 2013 10:27 AM by Brandie
The main thing during the holidays is to take care of yourself...get the rest you need, exercise, and eat right for your own body...things will get done and don't fret...relax and enjoy... 
Posted @ Friday, November 15, 2013 10:31 AM by darlene furtado
and ENJOY THE HOLIDAYS!!!!
Posted @ Friday, November 15, 2013 10:34 AM by Darlene furtado
My tip for holiday success is to allow my four year old (type 1 Diabetic) to focus on spending time with family....and not on diabetes. We will monitor her blood sugar and dose insulin but hopefully allow our focus to be on family....and not on this terrible disease. 
 
My recipe is for potato casserole! Always a favorite at potlucks and family get togethers: 
 
1 bag of frozen hash brown potatoes (cubed) 
1 can cream of chicken soup 
1 can cream of celery soup 
1 8 oz container sour cream 
1 bag shredded cheese (2 cups, divided) 
1/2 stick butter 
 
Combine all ingredients together in a bowl (using only one cup of the shredded cheese). Bake at 350 for 45 minutes. Remove from oven...sprinkle remaining 1 c. cheese on top. Bake another 15 minutes until hot and bubbly!
Posted @ Friday, November 15, 2013 10:45 AM by Leigh Fickling
The main focus for my 11 year old boy with T1D is to have fun and be thankful for all we have. We absolutely love sharing time together especially in the kitchen. My son is a foodie and loves to prepare meals himself with a little help. Here is one of his all time favorites we would like to share! 
 
PASTA ROMA made in the microwave in a deep covered baker(stone baker) 
 
1 box spaghetti - thin or regular 
 
2 - 15 ounce cans of chicken broth 
 
BIG bunch of basil leaves (fresh) 
 
3 Roma Tomatoes 
 
4 cloves of garlic (more if desired) 
 
1/2 cup olive oil 
 
Salt/Pepper to taste 
 
Parmesan Cheese 
 
Directions: 
1. Break the spaghetti in half and place in the stone baker. 
 
2. cover dry spaghetti with chicken broth 
and microwave 8 minutes on high - with lid. Stir. Continue to microwave an additional 8 
minutes on high – with lid. ( TOTAL 16 MINUTES ) 
 
3. Wash basil leaves, then place in a manual food processor or you can chop it up with a knife in small pieces 
 
4. Peel and slice 4 garlic cloves and mix it up with the chopped basil leaves. 
 
5. Cut all three tomatoes. 
 
6. Add 2 of the wedges into the manual food processor and chop. 
 
7. Add olive oil, salt and pepper to taste and chop. 
 
8. Add the rest of the tomatoes into the food processor and finish chopping. 
 
9. Carefully take top off the stone baker, and separate the spaghetti strands (in case they are sticking). grate about 1/2 cup of fresh parmesan over the pasta and stir and toss.  
 
Add more Parmesan Cheese (and/or salt and pepper) to individual servings and  
 
ENJOY!!
Posted @ Friday, November 15, 2013 11:03 AM by Mary Jane Byrd
My T1 daughter is 3 so getting her to understand why she can't hang out and graze at the goody table with all the other kiddos is hard. So she gets nuts...like crack open with the nutcracker nuts to make it special.
Posted @ Friday, November 15, 2013 11:08 AM by Stephanie Wells
I'm a 23 year old Type 1 Diabetic and this year is my first holiday season w/ T1!  
 
I know that holiday parties and "snacking" will be challenging, but my biggest tip for myself and others is to put everything on a plate instead of standing over the hor d'oeuvre table and nibbling. This way I can bolus more accurately and have tighter control of my blood sugars.
Posted @ Friday, November 15, 2013 11:09 AM by Kayley
My daughter has Type 1 diabetes. For the holidays, I try to offer a lot of low carb options, so she can enjoy the rolls, pie and cookies that she loves.
Posted @ Friday, November 15, 2013 11:10 AM by Dawn Kaminksi
I also prebolus but I use the dual wave bolus on my pump we tend to graze. 
Macadamia white choc cookies: 
2 sticks butter softened 
3/4 brown sugar 
3/4 cup white sugar 
2 eggs 
1 tsp vanilla 
1 tsp salt 
1 tsp baking soda 
2 1/4 cup flour 
1 1/2 cup mac nuts 
1 1/2 cup white chocolate 
Cream butter and sugar. Mix in eggs, salt, bkg soda, vanilla. Mix in flour then nuts and chocolate bake at 350* for 14 minutes
Posted @ Friday, November 15, 2013 11:11 AM by Amber Gentry
I have Type 2 Diabetes and the holidays always create a challenge. I make sure that I limit the amount of carbohydrates in my meals. If you are invited to a potluck dinner, bring something like a green salad or a vegetable dish. I even sometimes eat before I go to a party; so I do not overload on appetizers and sugary treats.
Posted @ Friday, November 15, 2013 11:19 AM by Kimberlee Yee
I also have type 1 diabetes and my tip to make the holidays easier would be to not expect perfection. You will see weird numbers because you are eating things you don't normally eat. And if you are watching your carbs only eat your favorite dessert
Posted @ Friday, November 15, 2013 11:46 AM by Brianna Fredrickson
If you are a pizza person and need to watch you intake this pizza is for you I use low fat cheese and you can add all the veggies you like try I think you will like it. 
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!! For when you absolutely want pizza but not all the carbs!!!!!!! Crust 1 (8 oz) package of full fat cream cheese, room temperature 2 eggs 1/4 tsp ground black pepper 1 tsp garlic powder 1/4 cup grated parmesan cheese Topping 1/2 cup pizza sauce 1 1/2 cups shredded mozzarella cheese toppings - pepperoni, ham, sausage, mushrooms, peppers Garlic powder Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted
Posted @ Friday, November 15, 2013 11:51 AM by Donna L Smith
I have been T1D since I was 11. I have always just "taken more insulin." This year, my hubby and I made the decision to change our lifestyle to make it healthier all over. I plan on still enjoying the holidays, but in more moderation and also focus on foods that don't seem to raise my glucose level. To go along with our lifestyle change, the recipe I want to share is a Vegan Quinoa and Sweet Potato Chili which is great for the fall/holidays.  
 
 
Vegan Quinoa and Sweet Potato Chili 
makes 6 hearty bowls of chili 
one 29 oz can black beans, rinsed and drained 
one 6 oz can tomato paste 
32 oz vegetable stock 
1 onion, chopped 
5 cloves garlic, minced 
1 tablespoon chili powder 
1 tablespoon cumin 
1 teaspoon oregano 
1 tablespoon olive oil 
1 sweet potato, peeled and cut into bite sized chunks 
1 cup dry quinoa 
salt and pepper to taste 
avocado, cilantro for garnish (optional) 
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious! 
Posted @ Friday, November 15, 2013 12:03 PM by Melinda C
Love Lauren's Hope and all the giveaways you guys are involved in! 
My tip: let yourself have what you want......in moderation. There is room for everything in everyone's diet as long as you mainly eat healthfully and portion control.
Posted @ Friday, November 15, 2013 12:11 PM by Marjorie
I probably shouldn't post this recipe only because it's totally against a diabetic diet. But man it is so good. Ingredients  
2 bags of Chinese fried noodles 
2 bags of Butterscotch chips 
1 can of unsalted peanuts. 
 
Melt Butterscotch chips in pot over medium heat. Stir constantly. Once melted turn heat off. 
 
Add Chinese Noodles, stirring constantly 
 
Add Peanuts, stirring constantly. 
 
Once everything is mixed, scoop up desired amount and place on wax paper. Let freeze. Enjoy! 
 
Serving Size depends on how big your scoops.  
 
Does not have to have Peanuts if there are allergies. I usually make a batch with peanuts and a batch without. Cooking the batch without Peanuts first! 
Posted @ Friday, November 15, 2013 12:14 PM by Evelyn Olive
My recipe would be shortbread cookies 
 
2 cups butter 
4 cups flour 
1 cup icing sugar 
 
Mix together 
 
Roll in to balls then flatten with spoon, or roll and cut out shapes 
 
Bake at 400f for 8-10 mins
Posted @ Friday, November 15, 2013 12:14 PM by Marjorie
For big, carby meals I know that my sweet girl can only process up to a certain amount of insulin at a time. Maybe that's not the medical term...but she can only bolus up to enough for 70 carbs at a time. So if she's having more than that (VERY rare...think holiday or maybe birthday with cake) I only bolus for 70 up front. Then an hour to two hours later she will get the rest of the bolus to match the carbs she ate. All of this with a close eye on the CGM.
Posted @ Friday, November 15, 2013 12:32 PM by KarenW
Often mealtimes are off-schedule during the holidays, so for the Type 1 diabetics in our family we make sure there are lower carb snacks on hand, like raw veggies and whole grain crackers and dip, to make sure their blood sugar doesn't drop too low while waiting for the main meal. We also try to use low carb options in the meal.
Posted @ Friday, November 15, 2013 12:44 PM by Susan Kraus
I love Snuffleupabolus!! Will use that this Thanksgiving.  
 
Holidays tend to bring parties and lots of opportunities for grazing. That's difficult when you have to account for everything that goes in your mouth with insulin. My daughter is 10 with type 1 diabetes. She will fill a special plate of her own to graze off of. We still allow her to graze, but by grazing from her own plate, we can see how much she has eaten and it makes it easier for us to cover with insulin. 
 
We love Lauren's hope medical alert bracelets! Would love for her to be able to choose a new one as she wears it every day!
Posted @ Friday, November 15, 2013 12:53 PM by Misty
Ingredients: 
 
1 cup canned pumpkin (not pumpkin pie mix) 
1/2 cup Original Bisquick® mix 
1/2 cup sugar (i sub with Equal!) 
1 cup evaporated milk 
1 tablespoon butter or margarine, softened 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon vanilla 
2 eggs 
Whipped topping, if desired 
 
Directions: 
 
1-Heat oven to 350ºF. Grease 9-inch pie plate. 
 
2-Stir all ingredients except whipped topping until blended. Pour into pie plate. 
 
3-Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Posted @ Friday, November 15, 2013 1:11 PM by Christa Whisenant
My no-fail holiday recipe is Sauteed Brussels Sprouts w/ Lemon and Parmesan  
 
http://www.thehinzadventures.com/2011/08/18/sauteed-brussels-sprouts/ 
 
xoxo
Posted @ Friday, November 15, 2013 1:50 PM by corey @ Learning Patience
I am a Gastric Bypass patient, and have learned over the years that if I want to enjoy Thanksgiving without my sugar induced hypoglycemia raising it's ugly head I need to make sure at least one of the desserts is sugar free (I usually make a sugar free pumpkin pie), and I follow a two to one ratio in what I eat. Specifically, I need to eat twice as much protein and veggies as carbs. As long as i stick to that ratio, I can enjoy my dinner. Even the stuffing! ;-)
Posted @ Friday, November 15, 2013 3:53 PM by Linda Mouat
For myself I bring along something safe I know I can eat and for my dad, the diabetic, I make sure to ask about how things were prepared and monitor how much of the things with fruit he eats.
Posted @ Friday, November 15, 2013 4:23 PM by Krys H
This year Thanksgiving will be extra special and relaxing because my family is going on a cruise that we've been saving up for.  
 
This is what I do to help with my Lupus during the holiday season. Each year I hit the after Christmas sales to get the next year's Christmas cards which I put in my Halloween decoration box. This way when I go to take out the Halloween decorations I begin to address labels & stamp as well asstart signing the cards. This way by the weekend of Thanksgiving I have my card in the mailbox. I try and make the holidays as stress - less as possible and select what events I will be attending.  
 
This year being on the cruise will be stress free! What I will need to watch is being out in the sun, wearing sunscreen regardless as well as a hat and long sleeve shirt and to scope out any shady areas. And of course I always wear my Lauren's Hope bracelet! Thanks and happy holidays everyone.
Posted @ Friday, November 15, 2013 4:49 PM by Kym Lundy
I use a temp basal of about 135% for 2-4 hrs to help even out the likelihood of underbolusing for a carb heavy meal. I also try to eat the meat 1st. I've found this to be the best strategy for slowing the glucose rise.
Posted @ Friday, November 15, 2013 5:44 PM by Autumn
My tip for the holidays is to slow down, simplify and try not to stress out. My recipe is easy. Reese Cup Cookies: You only need sugar cookie dough, Reese Cups, and mini muffin pan. Put the muffin papers in the pan, put sugar cookie dough in each and place a miniture Reese cup in the middle of each dough. Bake by the cookie dough directions.
Posted @ Friday, November 15, 2013 6:23 PM by cindy calvert
Congratulations to the lucky winners, I hope that you love 'Life Is Short, Laundry Is Eternal'! Don't be fraud to ask Tara if you would like your book personalized... I love to sign it any way that you'd like. 
 
Best,
Posted @ Monday, November 18, 2013 11:11 AM by Scott Benner
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