20181029 - Monday - Susie J - Fay Berry

20181029 – Monday – Susie Johns.

This morning I got up early, around 6 am and dressed and got ready for swimming.

I got there and into the pool by 8.30 and exercised until 9.30 am.

Then I drove to Glenelg to the organic butcher’s shop to check out the sausages.

I questioned the butcher about the sausages and he said they were made on site out of the scraps of meat and packed into intestines.

He said that everything was organic and grass fed and everything, even the pies he sells, is made on site.

I purchased 1 kilo of beef sausages and 1 pie.

The pie crust is uncooked so the pastry can be peeled off before heating in a microwave.

So, I looked forward to eating the pie for lunch.

I then went to have breakfast in the organic cafe, and was halfway into eating my poached eggs on salad when someone sat down in the seat of my walker which was beside my chair.

I looked up, and it was Susie J!

She has been to Bright for a couple of weeks and is now home again.

She was at the cafe with Jazzy S her daughter and grandson.

They went out into the courtyard to have their breakfast, and after I had finished drinking my green tea, I went out to join them in the bright sunshine.

I didn’t know there was a courtyard out the back, and it is lovely there.

Susie and Jazzy are such fun.

Susie and I have been good friends since Woodville days, back in the 60’s and she has been making me laugh ever since.

She asked me how my trailer was and I told her I was getting it insulated.

Also told her I was planning what foods to take with me on my travels to have when there is nothing much available on the road.

Steve is on his way up to Qld to work on a kitchen for David? Oliver.

He is such a hard working guy.

This is Darren, first on the left, after coming 1st in his level in the Northern Territory in a rowing competition.

Now for my Sunday’s diet story.

Fay: I woke a 8.45 am and I felt disturbed on wake up, don’t know why.

Have filled in form for Saturday.

Darren: Good work. Have you had some food now?

Fay: No.

Darren: Hopefully that will settle U.

Fay: 9.41 am at 13.2 sugar level

Breakfast; 2 soft-boiled eggs, spinach, tomato, avocado, q small slice watermelon.

Note the fruit!

Darren sent me a couple of photos of him at CrossFit

He said he came first in Northern Territory today in his level.

1.42 am at 16.5 sugar

10 units of insulin.

Congratulations Darren for coming 1st in NT.

Darren: Thanks.

Fay: lunch. Small tin of fish, spinach, 1/2 avocado, tomato, 1 boiled egg.

1/4 cup coconut milk, 1 tsp chia seeds, 1 tsp maca.

Went to bed for rest.

3.16 pm at 14.5 sugar level

Darren: Feel good after your sleep?

Fay: Lot better and now am going to do some work.

Dinner, Chicken soup and boiled egg.

Some nuts.

Darren: Thanks.

How many is “some?”

Fay: About 20.

Darren: What kind of nuts?

Fay: 6.02 pm at 13.8 sugar level

10 units of insulin

Macadamia nuts.

11.05 pm at 13.6 sugar level.

Darren: That’s a better result.

Bed time 8.18 pm

I have been asleep. And yes, it is a better result.

Darren: U took the 10 units of insulin 3 hours ago, yea?

Fay: Yes

Darren: Ok remember to book your appointment with the doctor this Friday.

I really want to share the results and have questions around insulin management, particularly over this period.

Fay: 1.14 am at 13.1 sugar level

This Friday??? Too soon.

You need to write me a script or what I should say to my doctor.

I will muff it otherwise!

You have my responses on the daily forms so tell me what to say.

2.32. Am at 13.9 sugar

6.19 am at 15.3 sugar level.

Woke up at 6.19

10 units of insulin

Have filled in form.

Darren: Friday is definitely NOT too soon and, yes, I will write up some questions.

Fay: Ok. I went to that butcher to investigate the sausages and they are in intestine skin. Thee are no added carbs or fillers.

They are made out of scraps of meat butchered on the property.

The pies are made out of their own meat ( I could eat the meat and not the pastry).

Everything in their shop they claim is made out of good quality grass fed meat and butchered on their property.

Anything that is not, or is grain fed is marked as being so.

I purchased 1 kilo of sausages.

Now I am at Organic cafe and having 2 poached eggs on mixed salad and green tea for breakfast.

I have been thinking about what food I could eat on the road next time I travel.

I could have a box on the seat beside me and have in it small tins of fish and avocados and tomatoes and spinach to go with the fish.

Need to buy something to boil eggs on the way and that would cover most of my dietary needs.

I can’t take my sugar levels till I get home.

Have been swimming.

Darren: OK, that all sounds good.

Do you know how much each sausage weighs?

You want around 100 grams.

That would be between one and two sausages, generally.

Fay: There are 10 sausages to a kilo.

Darren: Ok, so only 1 sausage max per sitting.

That will do you for your total protein requirement in that sitting too.

So just need some vegetables, a few nuts or avocado.

Or cook the sausage on the grill with 1/2 tbsp coconut oil.

Here is an option for the road.

This would be a meal replacement.

Blue Dinosaur Protein bar chocolate 60 g online at Chemist warehouse.

https://www.chemistwarehouse.com.au/buy/88753/blue-dinosaur-protein-bar-chocolate-60g?gclid=EAIaIQobChMI7YnDgZ-q3gIV046PCh3eNAYzEAQYAiABEgJNTfD_BwE&gclsrc=aw.ds

Darren: They are about $4.50 each.

They are easy to take with you and cover fats, protein and carbs inthe one meal.

Fay: I would be putting cooked sausage into soup.

I would make vegetable soup and add a fried sausage in coconut oil or olive oil.

Darren: Leves of each would be bout right for you too.

Well as long as you don’t do more than the e1 sausage and 1/2 tbsp of the oil, then that’s fine.

Fay: Good. Gradually working it all out.

There is an IGA next to the butcher so if I eat at organic cafe on occasion, I can do all my shopping in the one spot.

Darren: That’s handy.

Fay: I also feel very good today and slept very well.

Darren: That’s great.

So this is our first week of getting it all on point.