Yesterday was my first full day of monitoring my blood sugar levels as a momma with #gestationaldiabetes . So here’s the breakdown in how it works. First thing in the morning, before I have any breakfast, I test my blood sugar level and log it on a recording sheet. To prep for that test, all I have to do is make sure my hands are clean and that I have inserted a new lancet in the finger pricker. I can then have breakfast, and from the moment any food touches my mouth, I have to set a timer so that I can take another test exactly 1 hour after the start of eating. I’m learning a lot about controlling the carb intake at various times throughout the day. For those of you who have never gone through this or any other type of diabetes, it’s interesting to note that, although you have to be aware of your carb intake throughout the day, morning time is of the upmost importance. My diabetes educator explained to me that at breakfast time, I can have between 15 and 30 g of carbs (but no more than that). That basically eliminates any type of cereal (due to the carb count in the cereal, as well as the milk). It also eliminates traditional pancakes, French toast, bagels...pretty much everything most Americans have for breakfast (except for eggs). The focus during breakfast, she explained it to me, should be to have a lot of protein. Yesterday morning, rather than cook up an egg, I opted for half of a 100% whole wheat sandwich thin With 1 tablespoon of all natural peanut butter. I also had a quarter of a cup of cottage cheese, and approximately 1 ounce of Colby Jack cheese. For that breakfast my carb count was around 17 1/2 g. I was aiming to... #blogpost

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