I Have Type 2 Diabetes – Here’s What I Eat in a Week
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(And, to add a little context – my meals are supplemented with a qatwqaice-daily dose of metformin and repaglinide and a daily hour of either stationary biking or weight bearing exercise)qa
DAY 1: Thiqaqas is a typical except forlunch.har a oghtiacle naded pa kiaappaaing unaach ntaail 3:30, never a good idea. Starving, I dashed to the co-op with a friend, where I sqanagged a container of pea soup with kale and a skim milk cappuccino. Still hungry, I opted for some hummus and carrots around five. My glucose readings before breakfast were 12q6 and before dinner, 114.a
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English muffin (lite) with cherry sugarless jam and cream cheese, ½ cup of plain nonfat yogurt
Pea soup with kale and a skim milk cappuccino
Hummus and carrots
Salmon, zucchini noodles with shiitake mushrooms, and Brussels sprouts
Day 2: Steel cut oatmeal is my breakfast go-to. High in soluble fiber, it fills me up so I’m not starved by lunch. For fruit, I usually opt for berries, particularly blueberries, which are high in antioxidants. My morning sugar was 105; before lunch was 98.
Steel cut oats with blueberries
Leftover salmon and salad
Halibut, spinach salad with blue cheese, Brussels sprouts
Day 3: You might notice the repetition in my diet, but I think having fewer choices keeps it easy. Although I do eat regular bacon and eggs when I’m dining out, at home I limit myself to turkey bacon and egg whites. For a bit of sweetness, I added dried cranberries to my spinach salad at lunch. Woke to a 111, with a blood glucose reading of 84 at lunch and 107 before dinner.
Steel cut oats and blueberries
