We are expected to be thankful at all times and for every situation in which we find ourselves. Today, I would like to take the time to give thanks, in-spite of diabetes and I would also like to encourage those of you with diabetes to join me this Thanksgiving Day in saying thank you.
Let me first thank you for taking the time to visit this page. You are appreciated. I write and share my journey because you keep reading. I am eternally grateful for this opportunity.
A Sacrifice of Praise
I also get a huge bonus from writing. I am encouraged to keep my blood glucose controlled, so that I can continue to share, with the prayer that as I research and experiment on myself, I am helping others to control their diabetes as well. For this I am thankful.
This Thanksgiving Day is much anticipated for me, as it will be the first one in a few years when I will have a normal, or close to normal blood glucose reading. I thank God for this opportunity and I thank you, my faithful readers.
Not only is this my first Thanksgiving for some time now with a more controlled diabetes, but also a normal blood pressure and the ability to walk briskly as I have more energy and my Achilles’ tendon is less inflamed. Lord, I thank you.
Life and Loved Ones
If you are reading this post, then you are alive and so you have a wonderful reason to give thanks. My friend, you have the special gift of life. Be thankful, even if this life is painful because of diabetes. You have life and hope to be diabetic-free. Be thankful.
Let us pause to remember the life of those we loved, but they were taken away from us. Let it not bring sorrow this thanksgiving, but smile and laughter when we remember the good times we had with them when they were alive.
Today I would like to do something super special for our loved ones who have departed. Please use the box below, in the comments section to list their names and the relation. Here is my example:
- Venturia Crawford (Mother)
- Lex Campbell (Brother)
- Maxine Reid (Friend)
- Sister Lowe (God Mother)
I truly thank God for the time I had with my loved ones above. The laughter, the quality time spent the love, the care, the concerns, the pep talks, the disappointments, the tears, the surprises, the pain. Lord, I feel super special that you chose me to be a part of their lives and that we enriched each others’ lives. On this Thanksgiving Day, I give you thanks, Lord.
Please go ahead and make your list below in the comments section.
I will now spend a little time on some thanksgiving recipes for diabetics and their families to ensure that on Black Friday morning, our readings will not be spiked. Please continue to read for recipes.
- 6 cups peeled, diced pumpkin
- 3 large carrots, washed and diced
- 2 tablespoons butter
- 1/4 cup diced purple onions
- 1/4 cup finely chopped scallion
- 2 sprigs thyme
- Salt to taste
- 1 scotch bonnet pepper
- 2 sprigs of parsley
- 5 to 6 cups of water
- Melt butter in a large saucepan with the flame turned on medium.
- Add pumpkin, carrots, onions, scallion and cook on low flame with pot covered, for about 5 minutes.
- Stir every 2 minutes.
- Add water and turn the flame on high until it boils, then reduce the flame to low.
- Add thyme and scotch bonnet pepper.
- Simmer for the next 30 minutes or until the vegetables are cooked. Note, the pumpkin will cook until it breaks into tiny pieces. This will add body, flavor, and color to the soup.
- Remove the thyme and the scotch bonnet pepper and blend the soup until smooth.
- Warm in the saucepan and serve warm garnished with the parsley.
Chicken Casserole with Cashew and Garlic
- Chicken breast (1 pound, no skin, no bone, cut in small strips).
- 3/4 cup cashew.
- 1 cup cooked brown rice.
- 1 cup chow mein noodles (broken into 3-inch pieces and cooked).
- 1 cup carrots (thinly sliced).
- 1 cup celery (thinly sliced).
- 1 cup bok choy (sliced).
- 1 small green onion (thinly sliced).
- 1 medium purple onion (thin wedges).
- 3 tablespoons finely chopped scallion.
- 4 cloves of garlic (minced).
- 1 cup sweet pepper, green, yellow and red (chopped).
- 1/2 teaspoon red pepper flakes.
- 1/2 tablespoon turmeric.
- 1/4 cup coconut oil.
- Salt to taste.
- Black pepper to taste.
- 1 tablespoon ginger (grated).
- 1/2 cup water.
- Spray oil.
- Pre-heat oven to 350 degrees F.
- Heat half the coconut oil in a Dutch Pot (use medium flame).
- Sear the chicken breast strips golden brown. Set aside.
- In the same pot, add the remainder of the coconut oil, onions, garlic, scallion, turmeric, red pepper flakes, and cashew.
- Cook for about 4 minutes, or until the onions are soft and transparent.
- Add the cooked rice, chow mein noodles, carrots, celery, bok choy, salt, black pepper, and ginger. Stir and add water 1 teaspoon at a time.
- Pour this mixture (#6) into a casserole dish which has been sprayed with cooking oil, then add the chicken breast to the top.
- Place in the pre-heated oven and bake for about 15 minutes.
- Add the sweet peppers on the top and place in the oven for another 10 minutes.
- Serve and enjoy.
Turkey for All Times
Thanksgiving without the turkey is unheard of. Right? I will not give you the impression that I roast the best turkey in town. It is not a popular food in my country and it is very pricey when you do see these birds in the supermarket.
Be not angry. I do not have a recipe of my own, but I will give you a link to one I saw on the Internet, which I tried with my chicken and just loved how it turned out.
This recipe is courtesy of Ina Garten and was aired on the Barefoot Contessa show. The episode was “Turkey-Not just for Thanksgiving. Here is the Thanksgiving Turkey Link. Enjoy.
Dr. Fuhrman suggested that we should eat some green vegetables every day in order to receive all the required vitamins, minerals and phytochemicals we need to be healthy. Here is a review I did about his book “The End of Diabetes.” You may also want to read what he said about fats for diabetics.
With that said, let me give you one of my favorite green salad recipes.
- Romaine Lettuce washed and torn into bite-size pieces
- Iceberg Lettuce washed and torn into bite-size pieces
- Cucumber washed and thinly sliced into round pieces
- Shredded purple cabbage
- Shredded green cabbage
- Kale washed and torn into bite-size pieces
- Finely chopped red onion
- Thinly sliced red, green and yellow sweet peppers
- Your favorite salad dressing
- Place the romaine and the iceberg lettuces into a large salad bowl.
- Add the cucumber, shredded cabbages and kale.
- Sprinkle some of your favorite salad dressing.
- Give it a gentle toss.
- Add the sweet peppers and flaxseed at the top for both nutrition and for decorative purposes.
- Serve and enjoy.
Pinto Bean Stew
As we prepare to celebrate Thanksgiving with our families, friends, and neighbors, let us focus on the gift of life and remember our loved ones who are no longer with us, but let us focus on the time we spent with them, but more importantly, let us commit to spending quality times with those who are still with us.
Food brings us together and there is no reason for spiked blood sugars and blood pressures as we celebrate Thanksgiving. Some recipes were shared and we are reminded to celebrate with moderation in mind so that we will live to see many more days such as this and be diabetic-free.
Remember that diabetes can be reversed, but we must adhere to a certain lifestyle of eating whole foods and becoming more active. I thank you for making the time to read my post and I am truly grateful for you.
I pray that God will continue to favor you with the gift of life, love, money and happiness, just to name a few. Do continue the struggle to rid your life of illnesses which can be avoided and be healthy and happy.
Remember to reach out to those who are less fortunate and bless them with whatever you can afford to give so that they too will have a wonderful Thanksgiving day. Happy Thanksgiving!
Some Thanksgiving E-Books