Wednesday, November 13, 2019

Back to work!

I remember the day I quite my job to become a stay at home mom.  I agonized so much over that decision.  I felt all the emotions.  What if I am a terrible stay at home mom?  What if I got bored? Financially would we be ok? What if I never was able to find a job after being home?
Mike's Aunt told me not to worry.  She said when the time is right something will work it self out. 
So over the summer I was approached about a subbing position at the elementary school that the child attend. I started on the first day of school and have been there since.  I work the library as a clerk.  I get to see both Evelyn and Jack daily.  They come in early with me and stay with me until I finish up my day.  It has been great.  
I am feeling the struggle of working and feeling like the home projects, like laundry are getting done.  We are all busier since I have been working and everyone has had to help out.  I think it's going well though.  
It has been a transition for sure.  I am able to monitor Evelyn and be there for her diabetes care which has been great and of course I love seeing the kids througout the day.  
This position is full time until December and I am not sure yet if it will be available after that.  I am not totally convinced that working full time is what is right for our family but as of right now I am enjoying the new challenge.  I loved being home full time too though.  
There is probably not a right answer.  Both working and staying home have it's rewards and challenges.  

I guess I will just have to see what the future holds...

Friday, February 8, 2019

Pancakes and more pancakes

Let's talk breakfast.
When Evelyn was first diagnosed a couple of years ago we kept her diet exactly the same.  She is a healthy eater in general.  Lot of fruits and vegetables but breakfast has been our most difficult meal.  Like most type 1 diabetics she is more insulin resistant in the morning.  Requiring more insulin to carb ratio than the rest of the day.
In the past her go to choices were frozen waffles, cereal, milk, and breakfast bars.  High carbs, high sugar and a rough way to start the day.  These foods unfortunately sent her blood sugar through the roof making the rest of the day a game of catch up.  Her moods fluctuate greatly when her blood sugar is roller coasting with highs and lows.  It makes school difficult.  She has trouble concentrating and feels over all not good.
After lots of failed attempts at keeping that meal the same I knew we had to make a change.  The change also needed to be something she looked forward to eating and was similar enough to what she is used to.
 I have been experimenting with low glycemic index foods.  We have cut out all processed carbs in the morning and exchanged it with homemade waffles and pancakes made with almond flour She also likes yogurt with fruit yogurt.
So far the mornings have been pretty steady and I am happy about that.  With school in full swintright  I am going to need all the help I can get to keep her blood sugar in range since I will not be there to make the small changes that she sometimes needs.

This is the recipe we use.  It has been great and so super easy to make.  I use it for pancakes and waffles. She dips them in sugar free syrup.  I like them with peanut butter on top.

Low Carb Pancakes