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Type 1'stars R Us

Hi everyone

Sad day for me as I had to go to hospital this morning due to waking up with chest pain which I have never had before, the doctors have done ecg, chest X-ray and a number of bloods and cannot find any issues.

I just feel generally unwell, wondering if could be a - or the virus. Just want to catch a break I only just left hospital with this diagnosis 3 weeks ago lol

Dreaming of better times but also trying to stay positive and remember everything I have to be grateful for and try not to worry too much!

hope everyone is okay!!
 
@Choosehappy I am sorry to hear that, I hope you feel better soon. If it keeps up, get stubborn about it and go back to the doctors.....the squeaky wheel thing usually works.

I haven't gotten to go swimming for over a week.We have had rainy and windy weather. We have had sunshine too, it's just after rains its murkier and winds make it choppier. Our trades keep us cooler but they have been stronger this past week. My hubby is getting desperate and wants to go try it out anyways lol............even though it rained all night and is cloudy. It is 25-26c (78-80f) outside though, I am not as excited as I have been spoiled. But might try because oh, for a nice long swim!!!!!
 
I went snorkeling/swimming. A lot of work as it was very strong currents right now. I only lasted 2 hours and then I was getting tired. But the turtles were out there so that was worth it.

Had vegan pizza from the pizzeria that makes it. Yum, and I am getting closer to figuring it out. I only went up to 9.1 but it was 3 hours later lol..............I kept bolusing every hour. Why on earth does pizza take so much extra???? I had 3 large slices without the outer crust edges and sure I don't know the carb count and sure it can vary who makes it but I bolused for 120 carbs over a 2 1/2 hour time period. I had to take more at 3 hours after I ate. I'm nicely sitting at a 4.6 right now. So I guess I need to add some more to those last couple of boluses. Wow it seems a lot, but I am getting closer since it was just one adjustment that solved it.
 
Happy Monday all,
Woke to a lovely 4.4 and no idea why except perhaps because of yesterday's bike ride. I'm going to try and be a bit healthier from now on as I caught sight of myself in a full length mirror and didn't recognise the fattie who looked back at me.
The sun's out so another bike ride might be on the cards.
Anyone got a recipe for a spicy tofu recipe please?
 
Yeah pizza is quite a lot! I buy a vegetarian pizza from Asda, thin crust stone baked. It’s lovely with lots of peppers on it, but I only eat half and it’s 4 units just for that!
 
 
Last edited:
Clivethedrive said:
Hmm....
Click to expand...

Crispy and Spicy Tofu
Author: David Hood
Recipe type: Appetizer Cuisine: Asian
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 4

Ingredients
1 tbsp of butter for frying
1 tbsp of olive oil for frying
500 grams of extra firm tofu, diced
½ chopped onion
1 chopped jalapeno
1 thumb size ginger, chopped
2 cloves of garlic, chopped
2 tbsp of oyster sauce
¼ cup of mayo
Instructions
Melt the butter in a preheated pan over medium high heat. Add in the olive oil which will prevent the butter from burning.
Add in the diced tofu and fry, turning occasionally, until golden brown and crisp. This should take approximately seven to ten minutes.
Put the onion, jalapeno, ginger, and garlic in. Saute them for 2 or 3 minutes.
Now, add in the oyster sauce and mayo. Stir and fry for another couple of minutes.
Serve and enjoy your crispy and spicy tofu.
Ps squish your tofu to get most of the water out for best results
 
A bit of a crazy day today, school is closed tomorrow as a child has tested positive for covid and two of my escort children are in the same class !!
Trying times for many.............
Hope you've all had a good start to the week
 
Reactions: hh1
Just so you have some more choices! @Clivethedrive recipe sounds great! (Without the oyster sauce for me)

I am more of the throw in a skillet and add until I like the flavor type person. I like to stir fry tofu cubes in sesame oil with Braggs aminos (soy sauce flavor) and some garlic and ginger, and add cayenne for spice when I want a kick.. Then I stir fry veggies in same and mix together. The tofu takes on more flavor if done separately. But they can be cooked together at the same time.

Here is one of my favorite tofu recipes, these disappear fast. For a spicy kick just add cayenne to the mixture or dribble with your favorite hot sauce, eat as they are or add to any dish.

https://itdoesnttastelikechicken.com/baked-tofu-bites/



These are recipes for tofu marinades. This ladies recipes are always good and usually very easy.

https://itdoesnttastelikechicken.com/12-seitan-or-tofu-marinades/
 
Hello there, I got a unicorn this morning, 6.8 on my CGM and 6.8 on my blood meter. Work was hectic but that’s nothing new, so I’m now waiting for a late dinner.
I’ve been hypoing at work, the problem is I treat it, rest and return to my work, my BG drops again. I do have a biscuit after my sweeties but it’s not enough to keep it up. I don’t know what else I can do? Nibble more frequently?

I got the vegan fruit pastilles and it tastes like the original.
 
Thanks for these @Marie 2 This is my second attempt at liking tofu but the first one, I didn't like the texture, just wondering if I should marinade and then bake it
 
I usually marinate tofu in soy sauce, sugar (or sweetener or honey), minced garlic and ginger, you add a bit of chilli if you like a bit of a kick.

OR if you want that Chinese perking sauce or “capital sauce”, you can mix ketchup & HP sauce, water, and sugar to rub the tofu in, any stuff left, heat it up and it’s a sauce for fried rice etc.
 
@SueJB What in the texture you don't like? If it's the softness, get extra firm and baking especially at low temperatures for longer can make it chewier. The website I gave you, if you put in tofu all sorts of options come up. Also press out as much liquid as you can without mushing the tofu for better results.

But this is a jerk tofu recipe for a chewier tofu.
https://itdoesnttastelikechicken.com/4-ingredient-jerk-tofu/

If you don't like it firm. You get the silken tofu which is a very soft creamier texture, It breaks apart easier under cooking, so you either throw it in at the last minute or marinate it and throw it in at the last minute. It is highly prized by some. I actually like the firmer kind better for cooking. But I love both.

But the most important thing to remember is tofu is really sort of tasteless, it picks up the flavors you're cooking with or from a marinade. So while I enjoy it cubed and thrown on salads as I've been eating it since I was teen, most people will not enjoy it like that.

I haven't made this recipe but it shows you the steps with tofu for stir fries
This is actually a spicy tofu dish and you can just leave out the sugar from the recipe if you want.
 
Sending hugs, hope you can resolve the hypo's at work.
Have you done a basal test to check that's ok on a work day? Are you hypoing at the same time every day you're at work, or is it random?
If basal is ok, I'd try reducing bolus for food, and also any corrections you may make if high. Also, maybe try using something liquid to treat your hypo, especially if you're dropping quickly, then follow up with slower acting carbs.
We're all different and it's finding what works best for us.
 
@MeiChanski I sometimes lower my basal by a temporary basal decrease by up to 50% when I swim or the night after I swim. Have you tried a reduction in your basal rate starting an hour before you start work?
 
@Marie 2, thanks again for this. I want to give tofu a go but I'm so used to my protein having flavour. It's odd for me that tofu is bland and understand that a marinade is essential. I know there are different "textures" and have tried firm and silken but think I need something with a bit more bite so I'll see if I can get the extra firm stuff. Thanks to @MeiChanski for your ideas.

Morning to everyone, a super badge day for me 4.2
 
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