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Good morning everyone. it has been a few days on the new medication regiment and I am still adjusting. Both physically and emotionally. the plus side is that I have not had any low crashes and having to add carbs after dinner. the other observation is that my glucose numbers are trending a little higher. everything is still in the "normal" range. We made a frittata for breakfast on Sunday and it was amazing - I put the recipe in my cook book if you are interested. I am off to get some coffee and then on to my Diabetic nutrition class here at the VA. I hope you all had a great weekend and have an amazing week following your life goals.
Diet Calendar Entries for 19 March 2018:
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2204 kcal
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Fat: 78.85g | Prot: 141.21g | Carb: 243.96g.
Breakfast: Fairlife Fat Free Milk, Philadelphia 1/3 Less Fat Cream Cheese, Dave's Killer Bread Raisin' The Roof, Salad Pizazz Raspberry Cranberry Walnut Frisco, Premier Nutrition High Protein Shake - Chocolate, Bob's Red Mill Quick Cooking Steel Cut Oats, Raspberries, Blueberries. Lunch: Milk (2% Lowfat with Added Vitamin A), Ken's Steak House Lite Italian Dressing, Lettuce Salad with Assorted Vegetables (Including Tomatoes and/or Carrots), Cooked Summer Squash (from Fresh), Asparagus, Private Selection Multi-Grain Bread, Roasted Potato, Pork Loin (Tenderloin, Lean Only). Dinner: Skim or Nonfat Milk (0.5% or Less Butterfat), Corned Beef Brisket (Cured), Dave's Killer Bread Thin-Sliced Organic Bread 21 Whole Grains & Seeds, Red Potatoes (Flesh and Skin), Carrots. Snacks/Other: Sonoma Creamery Parmesan Crisps, RxBar Peanut Butter Chocolate, Plain Pancakes, Scrambled egg with vegtables. more...
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3054 kcal
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Activities & Exercise:
Walking (moderate) - 3/mph - 3 hours, Standing - 6 hours, Sitting - 3 hours, Resting - 4 hours, Sleeping - 8 hours. more...
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