Tag Archives: Breakfast

The Perils of a Hotel Mini-Fridge

Two Bottles of Frozen Insulin

We took a road-trip North to Great Wolf Lodge (aka, Kid Paradise) yesterday to celebrate the end of the school year. The boys were in charge of packing the cooler at home before we left, and unpacking it into the hotel room’s mini-fridge when we arrived.

What I neglected to do is double-check their work.

What I found when I went to pull out yogurts for breakfast this morning is that my efficiency-minded little boys had packed all the smallest things into the smallest part inside the fridge. We grown-ups know this part as The Freezer.

Another small thing from the cooler? The little container that held the insulin bottles I brought with us for Luke’s site change he’s going to need this morning. *stomach drops*

Yes, my friends, this is what frozen insulin looks like. And consequently, now completely useless insulin. Dead insulin on vacation? Awesome. Let the trouble-shooting begin….

All For A Free Shower

“Mom, I only have 6.7 units left in my pump.”

These words were uttered during breakfast this morning, about five minutes before we were set to leave for school. Five. Minutes.

Evie is fairly self-sufficient with her insulin pump. Self-sufficient in that she knows how to perform the operations herself, not so self-sufficient that she notices and acknowledges things like low-reservoir and missed-bolus alarms. This happens a lot. Luckily, we’re pretty quick with the set changes.

Ok. FIve minutes. I can do this. She has to finish eating anyways.

But then, Evie made an impassioned plea to save her set change for after her pre-birthday-party shower this afternoon. Could she do an injection bolus for breakfast and lunch and save the rest of her pump insulin for her basal needs for the day? After my shower? Please?

Oh, sweet girl.

I take for granted the ability to simply take a shower without having a medical device adhered to my body. If you’re a pump wearer, it must feel really, really great to be able to soap up without worrying about scrubbing your infusion set off in the process. To have your body completely free of adhesive tape and invasive plastic cannulas, if only for the time it takes for a good, long shower.

So we’re doing a combination of injections and pumping today to get her through to that highly-anticipated free shower. It’s sure to confuse the Bolus Wizard–the name given to the complicated algorithms the pump uses to calculate dosages–but that’s what our backup brainpower is for.

If that’s the normalcy she is craving today, then we’ll do the extra work to help her find it.

Banana Oatmeal Blueberry Get-Out-The-Door Muffins

Mmmmm…..the smell of breakfast.

Faced this morning with a surplus of rapidly ripening Costco bananas and a freezer full of last summer’s blueberries, I set out to make a large batch of breakfast muffins…..that I could return to the freezer for later.

Admittedly, things get a little hectic around here before we leave for school, and sometimes, sometimes Evie takes her breakfast to eat in the car (okay, at least once a week). I need a few more quick–and not too messy if it happens to go out the door in a napkin–breakfast foods.

So voilá. A large batch of freezer-ready muffins, chocked full of fruit and oatmeal and breakfasty goodness. If you try these out let me know what you think!

Banana Oatmeal Blueberry Get-Out-The-Door Breakfast Muffins
Makes 30 muffins

Per Muffin: 123 calories, 20 gm carbohydrate, 4 gm fat, 2 gm protein.

(Note: Reducing the amount of sugar by half would reduce carbohydrate to 17 gm. You can also use whole wheat flour to replace up to half the amount given for some additional fiber.)

1 cup nonfat milk
1 cup rolled oats, regular or quick-cooking
2 cups (about 4 large) bananas, mashed
1 cup sugar
½ cup butter, melted
2 eggs
1 T lemon zest
2 cups flour
¼ cup fresh ground flaxseed
2 tsp cinnamon
1 ½ tsp nutmeg
1 tsp salt
1 T baking powder
1 tsp baking soda
1 ½ cups fresh or frozen blueberries

Preheat oven to 350 degrees F. Grease and flour (or use muffin cups) muffin tins.

Combine oats and milk in a small bowl and set aside to soften.

Combine mashed bananas and sugar in medium bowl. Stir in melted butter, followed by eggs, and then milk. Add lemon zest, stir, and set aside.

In large bowl, mix flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg. Combine well.

Add softened oatmeal to the wet ingredients and mix well. Pour wet ingredients onto flour mixture and fold a few times. Add blueberries and fold again, until just combined. Do not overmix.

Fill muffin cups ¾ full and bake for 20-22 minutes, until browned on top. Cool completely on wire rack or dish towel. Serve immediately or freeze for later use.