I’m feeling very headless chicken these days. I have grand plans of getting things crossed off that to-do list. But those plans do not work out half the time. By this time, I should be working on laundry, school lists, marathon plans, crossfit goals, spiritual goals, and finally getting that brown table done….or maybe watching Stephen put a gazillion layers of stain while I time the applications.
But here it is, the end of my last week of summer, and I’m in just as much limbo as I was two weeks ago. I still have clothes from Colorado that need to be washed. I have 1 bowl of soup frozen for school lunch. I need a good two weeks’ worth of soups, stir frys, and protein bowls done by now. I have a spare bedroom full of stuff to donate to a local charity for community outreach. What have I accomplished??? And this circle of insanity continues.
But, that’s ok. I have done some things this week that I’m proud of. Like marathon training. I’m still on schedule and still feeling AMAZING with no leg pain. I could write a dozen tributes to my foam roller. CrossFit classes are back in full swing and I will hit 4 of them this week (a nice little shoulder something or other may interfere…but no use borrowing THAT trouble). And I’m finally figuring out why my blood sugar has been wildly swinging up and down. I’m adjusting carbs again and while I HATE counting carbs, I know from past years that as the stress level goes up in August, I have to keep an even tighter control on the carb grams. One day this week, my morning fasting level was over 400. I had to run a couple of miles BEFORE going to crossfit. It’s insane but I’m not missing a workout if I can help it.
In order to keep those levels lower, I’ve been grazing a lot on mostly protein and vegetables. I’m basically doing a modified South Beach phase 1 which means I eat zero bread, pasta, flour, sugar (ahem…semi-sweet tea), but eat 1-2 servings of fruit. I need the fruit carbs for workouts. I’ve used this method a few times over the past few years since my diagnosis and it works like a charm in keeping those glucose levels more stabilized especially during high stress times.
This afternoon, I made one of my favorite high protein snacks. I adore chicken salad, but I’m very picky about how I like it. I hate a lot of mayo. I don’t like grapes or pineapple IN it, but love either WITH it, if that makes sense. And instead of eating it on bread or crackers, I grab a few cucumber slices.
I only use 4 ingredients: chicken breast, pecans, celery, light mayo (olive oil mayo)
1. 2 cups of finely diced chicken breast
2. add 1/2 cup of chopped pecans and 1/2 cup of diced celery
3. Mix with 1/4 cup of mayo. Add more if desired.
4. Season with salt, pepper, greek seasoning
5. Makes 6 servings (1/2 cup per serving)
This will stay fresh and crunchy in the fridge for 3-4 days.
On the heat front…hurry October. Seriously. I’m done with the heat.