Diabetes – A blessing or a curse?
The first client I had when I was training was a woman in her 80s who had just been told she was pre-diabetic. She was quite fit and mobile for her age and carried a bit of extra weight round her middle.
I asked her to complete a food and drink diary, something all my clients now do, and then we talked about her history. It became obvious that she had been caring for a sick husband and had then lapsed into poor habits after he died. Not surprising and very common. Carers find it hard to take time for themselves. Is that you?
The changes this client made were simple ones. Being sure to eat a decent meal at least once a day, this meal needed to include protein and vegetables. These are really important because they slow down the release of sugar into the bloodstream. Another change was to introduce nuts for snacks when she needed them, these contain good fat and protein which again release more slowly.
Introducing a bit more water was vital and at first reducing the refined sugar and then getting rid of it altogether. This sounds hard but if you eat good food then the need for sugar is less.
When this dear lady came back for her follow up we were all so impressed. She had just had a blood test and her levels were considerably down, she had lost weight and was feeling loads better. Her energy was better and also her cholesterol and blood pressure had reduced. So her diabetes diagnosis turned out to be a blessing, she took notice of the warning signs and is now fitter and healthier than before at 87 years old. If she can do it, anyone can!
Do you know anyone with diabetes who might benefit from this kind of help? If you do please let them know that I do a FREE 30 minute call to talk about what they might be able to do to help themselves.
Book your call here
Enough preaching, recipe for this month is a beautiful courgette/zucchini dish inspired by Ottolenghi.
Can be eaten as a starter or a side dish.
3 large, 6 small or 12 baby courgettes (zucchini)
A few sprigs of fresh basil or mint
One lemon, one slice and juice of half.
a large knob of butter
2 tbs olive oil
Dukkah – see separate recipe
Top and tail the courgettes then cut them into thick lengths, see image.
Heat the oil in the pan and add the courgettes.
Cook for 3-4 minutes or until golden then turn, add a slice of lemon cut into two halves.
Now cook again for 3-4 minutes until the other side of courgette is golden. Add the butter and let sizzle for a few seconds. Now take off the heat and add the juice of half the lemon. Give the whole thing a good toss in the pan to take on the juice and the butter then transfer to a serving dish. The dukkah can be added to the dish or put on the table for people to help themselves.
Look after yourselves and remember if you or anyone else would like to have a chat about their health I would be happy to book in a FREE 30 minute chat.