November: Diabetes Awareness Month

As you may already know, November is Diabetes Awareness Month. If you've been following my blog, of my social media, for long, you may also know already that I usually post something about diabetes, especially Type 1, nearly daily throughout the month of November each year.

Today I will share some links to some articles that help explain the difference between Type 1 and Type 2.

Type 1 vs. Type 2 Diabetes: Diagnosis, Treatment, and Symptoms

The Difference Between Type 1 And Type 2 Diabetes

Type 1 Diabetes vs. Type 2 Diabetes

Over on Instagram and Facebook, I also share a daily graphic from Project Blue November.

Here are the graphics from the first four days:

In addition, this month, I'm taking on 34 miles for the American Diabetes Association! My Fitbit tracker is a great help with that! I already have a total of 9 miles toward that!

October--I Took a Photo a Day for American Cancer Society

During the month of October I participated in a Facebook fundraiser, for the American Cancer Society. During the month, I took a photo a day. Below you will find my photos, not necessarily in the order they were posted on my Facebook.

Also during October, I had my radiation treatments. I only needed four. But I will have periodic check ups with the oncologist for the next two years.

This trio of pictures was on the wall of the exam room at the oncologist's office.

Sully was my parents' cat. We inherited him when they passed away. Jen says he has claimed ME as his person now.

These pictures were in the waiting room at the oncologist's office.

These were our photos from the solar eclipse.

Additional photos from the waiting room at the oncologist's office.

Thank you for journeying along with me!

Delicious Ways to Detoxify

Delicious Ways to Detoxify

Chickpea Omelet {recipe}

I am sill struggling to perfect this one! I don't know how thick the batter is supposed to be, but it always seems too thick to me. The recipe indicates it serves one, but I think it can easily serve two. Usually instead of being omelet-ish, it turns out more like scrambled! LOL

This morning when I made it, I forgot to put the salt in. (duh!) I don't use pepper (another of my allergies), and I didn't have the full amount of the nutritional yeast. I added peppers and onion to the batter. I piled diced tomato and avocado on top, with a drizzle of Cashew Jack Cheese to top it all off. It turned out rather tasty! Steven (my youngest son) doused his in ketchup! 

Print Recipe

Chickpea Omelet

This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner. From The Prevent and Reverse Heart Disease Cookbook. Find this recipe and more in the Forks Over Knives Recipe App.

Source: forksoverknives.com

Course: Breakfast

Main Ingredient: Legumes

Serves: 1

Ingredients

• 1 cup chickpea flour
• ¹⁄₂ teaspoon onion powder
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₄ teaspoon white pepper
• ¹⁄₄ teaspoon black pepper
• ¹⁄₃ cup nutritional yeast
• ¹⁄₂ teaspoon baking soda
• 3 green onions (white and green parts) chopped
• 4 ounces sautéed mushrooms (optional)
• Optional toppings: Tomatoes spinach, salsa, hot sauce, microgreens

Directions

1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
2. Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
3. Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.

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Researching Cancer Treatments, etc.

As is my nature, I am doing some researching of cancer, cancer treatments, diet during cancer treatment, diet to prevent cancer, and to prevent recurrence of cancer.

Naturally my first go-to source is Wildwood Lifestyle Center. I came across their category of cancer information. The articles are informative, and helpful.
 

Frankly, that's as far as I got! 

A New Journey Begins

Back in May of this year, I posted that I am trying to going vegan/whole food plant based. I have since learned that is imperative that I do go whole food plant based.

In April, during a pelvic exam, a polyp was removed from my cervix, and tested precancerous. Off to the gynecologic oncologist I was sent, and an appointment set for a complete hysterectomy (uterus, ovaries, fallopian tubes, cervix and all), for July 31. They also did biopsies of 3 lymph nodes. 

This past Monday (August 14) I had a two-week follow up. My incision sites are healing well. There hasn't been a tremendous amount of pain, which I've managed with acetaminophen. There was tremendous bruising on my abdomen, though. At one point it was such a dark purple, it almost looked black. Now, though, the bruising is nearly all gone.

At my follow up, I learned that, yes, I do have cancer. It sounds like it was mostly contained within the uterus and endometrium. But they want me to have radiation, to make sure to kill all the cancer cells, and to keep them from coming back.

In the meanwhile, I am also planning to go completely whole food plant based. At the moment, our finances will make it quite challenging, but for my health, I need to do this! Your prayers will be much appreciated!!     

Wendy

Microwave Mug Carob Brownie {recipe}

Sometimes the sweet tooth just must be satisfied. Here's a quick way to take care of that! The original recipe calls for cocoa powder, but I use carob instead. The original recipe does not call for the peppermint oil nor the carob chips. It certainly is tasty with those added, though!

Print Recipe

Microwave Mug Brownie

Source: The College Vegan Cookbook

Course: Desserts

Prep Time: 5 min

Cook Time: 1 min

Total Time: 6 min

Yield: 1 mug

Serves: 1

Ingredients

• 1 ¹⁄₂ tsp coconut oil
• 3 Tbsp non dairy milk
• 2 Tbsp carob powder
• 2 Tbsp brown sugar
• ¹⁄₄ tsp baking powder
• 2 Tbsp all-purpose, unbleached flour
• 1 Tbsp carob chips
• 1 drop peppermint essential oil

Directions

1. In a microwave safe mug or ramekin, combine the coconut oil, milk, peppermint oil, carob powder, sugar and baking powder. Whisk with a fork until smooth. Add the flour and stir until fully combined. Add carob chips, and fold in gently.
2. Heat on high power for 1 minute.

Amount Per Serving (1)

• Calories: 260
• Protein: 6 gr
• Carbohydrate: 45 gr
• Fat: 9 gr
• Saturated Fat: 7 gr
• Fiber: 7 gr

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