Yes, I am still here….

The tune of the blog is about to change here due to the requirement that information about the trials at Faustman be held private. My wife thought it a good idea to possibly talk about how our routine helps me to live life even with the constraints of having diabetes, share recipes for some of my favorites, and ask for your input on which recipes you would like made in a healthier manner without giving up delicious taste. Please feel free to respond to her here, she likes the input!

My wife has told me many times that my having type one has helped her to be healthier. Odd concept, I know, but her explanation made sense to me. She said helping me to improve my dad-to-day numbers and overall A1C meant she was healthier as well. Because my numbers are showing less fluctuation as evidenced by my doctor visits 3 or 4 times a year, this meant she was probably having less fluctuation as well. While she does not have either form of diabetes, her goals for health and nutrition have helped me to live a less drab life when it comes to her making food that is not only palatable, but delicious. Last night she made chicken-mushroom curry that was amazing, low carb, low fat, and extremely low in sodium (less than 300 mg for the entire batch!) She is currently working on a e-cookbook that will be low sodium and have full macros counted for each recipe. Again, feel free to respond to her with any requests for healthy recipes.

Below is a picture and the recipe of the chicken-mushroom curry with a few shreds of mozzarella atop. Somewhere below that is a small serving of Jasmine rice.

Chicken Mushroom Curry

Recipe for Easy Curry Sauce:

2 Butternut squash, peeled and seeds removed, cut into large cubes

4 Granny Smith apples, medium size, peeled and cut into cubes

3 Onions, medium, peeled and cut into chunks

Put all into a large bowl and toss with:

1 Tablespoon of olive oil

1 tsp black pepper

1 tsp of no salt seasoning (Mrs. Dash or Trader Joe’s 21 seasoning salute)

Roast for approximately 40 minutes at 425º until very tender

Remove from oven and puree in processor or high speed blender

Pour into a pan over medium heat and add:

1 cup plain, fat free Greek yogurt

1 cup unsweetened almond milk (can use coconut milk/water here)

Add more liquid if desired.


2 Tbsp curry

1 Tbsp garlic

2 Tbsp turmeric

1 tsp red pepper

1 tsp smoked paprika

Simmer on low for 15 minutes and add more seasoning if desired.







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