>Better late than never, right?
Though the gestational diabetes went away with the birth of Eames, the pictures still linger. I meant to document the trials and tribulations that went along with the condition, but I could barely get it together enough to go to work everyday and then drag my ass to bed–blogging was a no go.
In reality, I had an easy pregnancy. The gestational diabetes was the one annoyance and complication that I had to deal with.* Essentially, I had to make sure that I consumed a certain number of carbs at every meal throughout the day: less than 30 at breakfast and 45 for lunch and dinner and 2 snacks of less than 15. Technically, it’s not supposed to matter what kind of carbs, but I quickly found out that my pregnant body wasn’t fond of many processed carbs or grains of any kind (and bananas…). Rice, quinoa, and tortillas in any amount made me feel like death, for instance. As a result, most of our meals consisted of a protein source and vegetables.** Though I should’ve eaten more grains for balance, I couldn’t seem to make it work and I finally gave up. The sweating and racing heart and worry about the baby that resulted from a couple bites of rice just wasn’t worth it. I never thought it would be so hard to live without tortillas, but it quickly became obvious that I wrap almost everything in a lovely flattened, flour package of joy.
In retrospect, I think even those without diabetes of any kind can learn a lesson from this. Processed carbs are hard on the body and I think we’d all do well to limit them even when our insulin is working just like it should. So, here’re some of the meals that worked for me when my insulin wouldn’t:
Josh’s Special: Potato Tofu Beans and Greens
VSK’s Rosemary Roasted Tofu Cubes w/ Roasted Asparagus and FUN-Kay Mashed Potatoes
Mustard Crusted Tofu and VSK’s Citrus Collards w/ Raisins Redux
*And, frankly, it’s one that worked out in my favor. The strictness with which I followed the diet resulted in “inadequate weight gain” and I ended up only gaining a total of 13 pounds. So, within 5 weeks of giving birth, I’m actually 16 pounds below where I started and I have a cute healthy baby.
**It’s also important to note that the dietitian I saw had only one concern about my veganism: getting enough fat. I can’t remember what role fat plays in insulin production now, but it’s an important one and she insisted I consciously add fat to my diet in the form of oils, avocado, and the like. The sacrifices I make…