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S1, Ep4: Your ACTUAL Diabestie

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When you have a strong support system with diabetes, you can't overlook it. In this episode, I talk to my best friend, Katie Moreno. She knew me before my diabetes diagnosis, during some of the roughest periods of that transition, and has some great advice for those who love someone with diabetes. Get the full transcript, video episode, and more at diabestiepod.com. Here's where you can find Katie: OrganizedAdviser.com https://www.instagram.com/kthd.png/

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Mila Clarke: Welcome to Your Diabestie podcast the podcast that ensures that you never have to do diabetes alone. I live with Layton’s autoimmune diabetes in adults and today I have but I think this specialist guest that I’ll ever have on this podcast. She’s amazing. She does so many wonderful things. She’s the founder of a company called Organized Adviser. She’s a really talented designer. She’s great. She’s was my manager but I fired her at one time. We’ve known each other since we were 10 years old. So my guest today is my actual diabestie, Katie Moreno.

Katie Moreno: Hello. I’m so excited for this podcast because we’ve been talking about something like this for a long time. And I think that you are the best diabetes so many people and I’m excited for you to pursue this officially and I’m excited to be a guest on it.

Mila Clarke: I’m so happy that we have already talked about this for forever actually happening and…

Katie Moreno: Yeah.

Mila Clarke: this podcast is actually Katie’s idea. she has been telling me for a really long time that we should do a diabetes kind of like bestie podcast and then I Ignored her and then I texted her and I was like, hey, I have this great idea. She was like yo.

00:05:00

Katie Moreno: I was like I had that idea the two and a half years ago, but whatever, but I think there’s just a perfect timing for everything and I’m excited to see it come to fruition now because I think that you have established yourself so much as a valuable resource in the diabetes community. And so, to give personal side of things I think is so great. So

Mila Clarke: That just makes my heart happy. Thank you. So I always start out with asking my guests what their relationship to diabetes is. So what’s yours?

Katie Moreno: Good question. So I do not have diabetes. I am familiar with it though. my entire life growing up. She had diabetes and so I saw measuring out her insulin for the week. She had a little cup in the refrigerator with her syringes before they were pens and everything. And so I was always curious about it, but it was always just like, my Grandma does this thing it was never ever personal and then I became a high school teacher and I had some students with diabetes. And so I had to be aware of what to look for and there’s training on it and stuff like that, as a teacher so we can assist in the event that someone has higher low blood sugar and then my best friend you Mila God diagnosed in 2016.

Katie Moreno: And I want to say …

Mila Clarke: Yep.

Katie Moreno: it’s not a good friend of me. If I don’t know that I guess and so when you get diagnosed it brought it a lot more personal because I interact with you on a daily basis and then a couple years later you were my next door neighbor. And so, in the event that they’re wasn’t emergency whether it’s when we’re just hanging out and shopping or at lunch or you were living down the street from me. I think it’s important that I am knowledgeable about your condition. And so that’s actually a big reason why I thought this would be a good episode is what is the role of not just the person with diabetes and managing it? But what is the role of their close Community because I’m not part of your care team, but in the event of an emergency, I would like to be able to know, what to do and then finally enough I was on an airplane couple probably about a year ago now and somebody did have a diabetic emergency and I wasn’t able to help I’m not a medical professional I didn’t do anything, but I recognized it.

Katie Moreno: So I felt like in an emergency if there was no one else there, maybe I could help and so, I’ve watched Hangry Woman and grow I’ve learned from you and obviously I don’t have the conditions. I don’t know what it’s like to live with but I do think that I know more than average because you’re such a good educator and I pay attention. So I think that it’s important for people with diabetes though to have someone like me in their Circle that they can trust someone like a spouse or The best friend or whoever or multiple people and not be afraid to talk about it with them because I feel empowered knowing about it. I want to know how you’re doing and how to help if needed and I’m glad that you share that with me openly versus being ashamed of it.

Mila Clarke: Yeah, for sure and I’m curious from your perspective because you’ve known me almost my entire life. So, me before diabetes and…

Katie Moreno: No.

Mila Clarke: after and so from your perspective, what was Mila before diabetes

Katie Moreno: That’s a good question too. so you’re a very genuine person I wouldn’t say that you in the sense have changed other than the fact that you’ve grown up. I mean we’ve noticed into each other since you’re 10 years old so kid Mila versus adult Mila obviously is a different person but in relation to diabetes, we were roommates in college and we work together in college. So we think that a lot of time together and I would health conscious baby. you were always the one pushing me to go to the gym and trying to care about that and I was whatever and I am overweight I should care about that and you were always pushing for it. But once you became diagnosed with diabetes, especially after doing all of that work like you had a good balance with

Katie Moreno: your exercise and stuff. So it was really shocking that you got this diagnosis, which obviously came to find out was a misdiagnosis and you actually have type 1 which makes more sense. but you became even more health conscious and so I think that’s another reason why I feel so strongly about what you do like, obviously, I’m biased because I’m your best friend but there’s so much stigma with it and people think that people with diabetes don’t care about their health and they just eat sugar all day and you care more about your health more than anyone. I know you are aware of the things you’re putting in your body and how it affects you and there’s so much stigma that I think just needs to go away I think it’s just stupid. but it’s through people talking about it. you are that opens up that conversation up and gets rid of that stigma. but you also I think have become really

00:10:00

Katie Moreno: you have a focus on education and right now you’re even expanding or extending your education to get more credentials to help more people and you didn’t have an interest in that previously, but you always been a communicator you’ve always been a great marketer which I think is what’s gotten hang room and to where it is now, but this Focus now on education obviously as a former teacher like I love that and I’m excited to see the next chapter because more credentials means more eyes on your stuff and you can help more people which I think is your whole entire life’s Mission. So yeah.

Mila Clarke: yeah, and we talked about that so much how I feel like I know so much and I can do so much and I feel like I teach a lot and I have a lot of people that are always like you’ve taught me so much about diabetes, but then I feel like because I’m not the skinny white diabetic and I have no actual credentials except now, I’m a health Which is really cool and then I’m getting my masters in nutrition so that I can eventually become a dietitian but it’s really interesting how I don’t know. Sometimes those conversations have been like I know a lot and I know that I’m doing something for the world and even if it’s just making recipes, I feel like I need that additional background for that extra credibility. So you see me with that struggle that tug of war of I don’t know what to do here, but I’m curious also if you remember

Mila Clarke: The day that I told you that I had diabetes and what that was like.

Katie Moreno: I was driving my car because I think you called me right when you love the appointment you were in shock or maybe you took a couple minutes and then you called me because we do that. We have a life event or we have anything and we call each other what I always joke as soon as I drop her off or she drops me off at our house okay, I’ll text you in five minutes, but we’re constantly connected, but I think you called me pretty soon after and I was in the car and I was like

Katie Moreno: that’s wrong like you that’s like an old person’s is I thought it was cuz my Grandma had it like I was like, you’re 26, there’s no way like this doesn’t seem right and even back then it didn’t feel right the diagnosis of type 2 and I knew how much you were paying attention to what you’re eating and working out and obviously with PCOS also it’s difficult to lose weight. So even if you’re overweight that doesn’t necessarily mean you have diabetes and I that seems weird and it was kind of a slow progression of getting on medicine and then getting on insulin and then obviously years later getting the admit rediagnosis. but until that rediagnosis. It felt like you were on this uphill battle.

Katie Moreno: To prove that it wasn’t true you were trying so hard to take care of your health, but things weren’t working. And so that rediagnosed as I think was a huge pivotal point because it just didn’t accept none of it made sense, and even though it’s not an old person’s disease and that was absolutely a false belief or Stigma that I had it also wasn’t accurate so, maybe that was the right feeling for someone being diagnosed. So young and also actually working to counteract it like nothing was working. So.

Mila Clarke: Yeah, and I think one of the interesting things that you’ve seen too just in my whole entire Journey with diabetes and I’m so glad that you just said it because I think a lot of people are under this assumption that I’ve never worked a day in my life to take care of my help. and so I get these crazy ass comments on the internet and from people who just don’t know and don’t know my history kind of accusing me of being a fake and there’s no way you must eat pizza every day and drink five gallons of Pepsi

Mila Clarke: You have diabetes because you caused it. And so a lot of the education that I’ve done is around stigmas and around incorrect perceptions of diabetes and so from your perspective and I think you have a very specific time period but I would love to hear how you solve that affect just like me as a person with diabetes, but also as a friend that encouraged you maybe to be even extra supportive on top of how supportive you are already being

Katie Moreno: So I’m thinking of two specific events. One of them was before you got rediagnosed. I want to say and we were at an event and they were serving pizza because every freaking event serves pizza and this older lady knowing your work and knowing your websites like that really rudely interjected our conversation and said are you eating that pizza? Are you sure you should be eating that and it was shocking I can’t believe that anybody would ever say that to anybody but let alone someone they’re not close with if I said it out of love and I was like, hey, I know you had lunch high blood sugar earlier this morning and now can I get you a salad like that would come from a place of love but she doesn’t know she only knows of you you are an acquaintance at best and…

00:15:00

Mila Clarke: Yeah.

Katie Moreno: to say something like that. I was just like I wanted to throw hands. I was like, obviously I’m not gonna punch an old lady, but I was like that is so rude and I don’t even remember how you re

Katie Moreno: it’s fine shut up and we moved on and walked away from her I think because it wasn’t like you were gonna go and defend herself, but then a couple years ago probably right around the time that you got rediagnosed. there are a bunch of people in the comments coming for you and again I get my defense on and I’m like, you don’t even know she shares with you a lot of her life and she shares with you a lot of the background and In the day-to-day struggles, but you don’t see every minute of her life. even if you Vlogs all day and edits together, it’s a five minute video. you’re seeing a snippet you don’t see the rest of the meals you eat the workouts you do like none of it and it just makes me feel so sad because

Katie Moreno: I don’t know hard that is to see those comments and it makes you want to stop what you’re doing and not do hang room anymore because I mean you can have a hundred million good comments and have one negative one. And that’s the one that we’re gonna focus on. It’s human nature, and so I try really hard to be your cheerleader and remind you that you’re helping so many people and what you’re doing is important work, but at the same time I can’t take away those comments, and I think it’s so Just uneducated and ignorant for them to even make from behind their keyboard. they would probably never say it to your face maybe because that lady did. but they just don’t even know and then to comment from they’re probably eating Cheetos in their room, not eating healthy either but they feel like they can say something because it’s the internet and I just think it’s so

Katie Moreno: disgusting to be honest

Mila Clarke: Yeah, it is it is and it rolls off my shoulders now, I think more than it did like there would that think that one time when I was getting like that pile on I was like I’m gonna shove my website down.

Katie Moreno: Yeah.

Mila Clarke: I’m pulling the plug. I’m canceling my hosting I’m not doing this ever again. And now I just kind of approach it as thanks for the engagement. Thank you for the watch hours if.

Katie Moreno: But I blast though, if they’re posting these comments publicly like you share them and they put their name on it.

Mila Clarke: He yeah.

Katie Moreno: So they better own it like anything that’s good too because that discourages it also, but

Mila Clarke: yeah, I think people don’t believe that anyone would leave comments like that or they don’t believe that people would be that harsh or that critical and Especially in some of the channels that I’m on Instagram and YouTube people will create accounts just to be assholes. they’ll do just to be mean and…

Katie Moreno: It’s crazy.

Mila Clarke: it’s no skin off their back but they don’t realize that there’s a person on the other side of it that they are damaging or hurting and so now my quip back is always like I didn’t do this the way that you liked it. you can do it then why don’t you produce a video and edit it and research it and do all the work for it.

Katie Moreno: Yeah.

Mila Clarke: If you can do it better I please do it. Yeah.

Katie Moreno: go for it. And I think that that’s a unique challenge you have in being a content creator. But as a person with diabetes in general and me being your friend the lady with the pizza, I think that that’s a common experience like being judged for what you eat how you have diabetes? Whether it’s type 1 or type 2, it doesn’t matter of course, there’s lifestyle choices. that can improve it or can hold off the symptoms and that sort of stuff but regardless there’s lots of factors that lead to it and it’s not anyone’s fault for having it and I just think that it’s important to have that support system around you have your friends be knowledgeable enough in the event that something negative does happen to lift you back up because that is the opinion that matters not the random lady. That is gonna

Katie Moreno: Be pissed off because you’re eating pizza. her opinion doesn’t matter the people close to you does and so they need to be knowledgeable enough to know when you need that encouragement because they’re right and even though it’s really hard in that moment to believe them because you’re just feeling bad because of that jerk, but at the end of the day as long as you are doing the best you can do that’s all you can do. So get people that remind you of that.

00:20:00

Mila Clarke: Yeah.

Mila Clarke: Yeah, I think that’s something that’s definitely kept me going is you and our whole group of friends. I feel have shown up for me in a way that I never imagined that people would in my life. I just thought I’ve diabetes so nobody’s gonna really care but even when I was married my former mother in law would always ask me hey, what can we make sure that we have at Thanksgiving or at Christmas or whatever to make sure that you’re comfortable make sure that you’re good and your blood sugars are good. I know you guys do that all the time you and Daniel you guys ask me the funniest and most interesting questions that make me think a little bit deeper about diabetes. And so I can think of just honestly I would say hundreds of ways that you guys have shown up and really embraced the fact that I’m going through this thing all the time, but you’re still kind and so thoughtful and so

Katie Moreno: and good

Mila Clarke: about it and I don’t know even we make diabetes jokes together and stuff and I just think that’s such a Good Rapport and good kind of outlet that we have that’s really fun.

Katie Moreno: So that actually brings up two questions that I have for so the first one is we’ll talk about friends first,…

Mila Clarke: Yeah.

Katie Moreno: but then remind me about the diabetes jokes, but from a friend perspective you just found out that your friend has diabetes, in the beginning I think I have a good handle on it now because I’m intimately aware of how you’re doing mentally and Health Wise, but in the beginning it was like I didn’t want to offend you by offering help and so what would you say is what a friend needs to do to recommend a restaurant or to say do you want to go get obviously a bakery is gonna be maybe not the best choice but I don’t want to not say let’s go to this new bakery because you have diabetes and I am policing your food decisions as a friend what would be helpful or what would be hurtful for me, asking you or not taking care of you but considering you

Mila Clarke: Yeah, that’s a really good question. And I think there’s two ways that I think about it on one end. I would say let your friend or your family member or your coworker. Whoever that relationship is with come to you and say I want to tell you this I need help. Here’s what I need because then it puts the ball in their court for them to State how they feel what they need and how you can support them so that the burden isn’t on you to figure it out or to

Mila Clarke: Tiptoe around it and not offend and so an approach that I take is just I don’t give people advice until they ask me for it. And so they may complain about diabetes or whatever and the best thing you can do is support them. But if they haven’t asked for advice or they haven’t asked you for some kind of way forward. You don’t have to say anything. All you have to say is that sucks. I’m sorry and you can move on you can also ask them do you want my advice? I know it’s unsolicited and that’s always helpful and I think disarming too.

Mila Clarke: Because when you first tell people that you have a diabetes diagnosis, there are so many assumptions that end up flying around they can’t go do this thing or they can’t have this or they’re not able to do this and this or I have to change this whole entire meal because of this and I had a family member that I’m not super close to you but we had an interaction and she’s having a party and she was like, hey, I just wanted to make sure that I get some sugar free stuff for you and I was like don’t do that. I can have regular sugar stuff. I’ll be fine. Don’t worry about me and she was like, I’m always gonna worry and I was like that’s really kind of …

Katie Moreno: right

Mila Clarke: but it’s I’m normal just like everyone else aside from the fact that I just have to pay attention to my blood sugars. So I think that was even a supportive way of asking she kind of assumed that I needed this thing,…

Katie Moreno: 

Mila Clarke: but then I was able to be like, don’t worry about it. It’s cool. And then I think from the other angle is I think oftentimes because we have the diabetes diagnosis, like people exclude us from things because they think naturally she can’t

Katie Moreno: She can’t go to the cupcake store into the grand opening because it’s brand new because she’s diabetes. Yeah,

Mila Clarke: So like I would say just don’t assume that anything is off limits and the person in your life that’s dealing with diabetes will tell you that’s probably not the best idea for me or I would love to go and then they’ll make the decision on their own how they want to handle it in the aftermath. So I think that it’s just kind of keeping it open mind and letting the person tell you what they need as they need it sometimes and especially in the beginning they’re not gonna know because it’s shocking.

00:25:00

Katie Moreno: right

Mila Clarke: It’s a big life change. There’s a lot of just feelings involved with the diagnosis and stuff and it takes time to kind of find your flow and figure it out. I’m seven years and I still don’t think I’ve really figured it out in every day. It’s a little wacky but I think it just takes time to kind of feel out where you’re comfortable but also some people aren’t super comfortable advocating for themselves or asking for things because they feel like it puts a bur other people So it’s okay to ask what do you need? How can I help and…

Katie Moreno: Yeah.

Mila Clarke: that also puts the ball in their Court showing them that you care but also gives them the opportunity to really think about what they do need and what kind of space they need.

Katie Moreno: I think it’s a fine line though. And I think it’s something that a friend needs to be cognizant of is that you don’t want to ignore the condition and just invite you to ice cream everyday, that’s not really considerate but also don’t be afraid to ask or talk about it, because I think it shows that you care as long as it’s done in a way that’s not judgmental or putting the person with diabetes in a difficult position, where you do have options or you do have some balance if not that there is this but if there was a carb, Festival really all festivals are cards against

Mila Clarke: I want to go to a card for

Katie Moreno: But there’s probably no balance there, so finding a way to do that and something else is consider it. But don’t be rude about it. Yeah, so I think that’s a good answer is ask…

Mila Clarke: yeah.

Katie Moreno: but also help them advocate for themselves by asking what they need. so Okay,…

Mila Clarke: Yeah, for sure.

Katie Moreno: my other question was about diabetes jokes because this is something that I’ve like really wrestled with because I think humor has changed in the past decade things that used to be acceptable in a lot of ways are no longer acceptable which is a hard. Thing because humor is making fun of real life and I joke about things but it’s never in a way. That’s like this is your fault or how I think mainstream

Mila Clarke: Yeah.

Katie Moreno: Comedians, maybe make fun of diabetics people with diabetes. But what would you say I have an opinion about it and is that it’s never okay, except for people that have the condition and then obviously I have that trust built with my intentions, my heart behind it and…

Mila Clarke: Yeah.

Katie Moreno: there’s been a couple instances in the media that have come up that

Katie Moreno: Comedians have gotten in hot water about past jokes or current jokes. And then also I remember I bought a coloring book for one of my family members that graduated a medical degree and…

Mila Clarke: 

Katie Moreno: one of the beaches in there was about how Susie ate 26 candy bars. What is have Susie has diabetes and I ripped it out and I was like, I’m not giving this to her this is so rude and I felt really defensive and I crumpled it up and threw it away and I was like this and I felt a little crazy because I’m like, going on this Rampage, but also that’s not okay. And so that overall I can just rambling…

Mila Clarke: 

Katie Moreno: but what is your opinion on joking about chronic conditions such as diabetes?

Mila Clarke: Yeah, I kind of follow along the same lines as you is that if the person has a closeness or an intimacy with that chronic illness there are ways to make fun of that chronic illness without making fun of the people…

Katie Moreno: Okay. right

Mila Clarke: who have it and I can think of a really great diabetes meme account run by this woman Gillian. It’s called insulin and tonic and it is the funniest diabetes means it’s just literally pop culture and memes kind of reframed for diabetes and the jokes are so funny because they’re not like a personal attack or they’re not perpetuating diabetes stigma. They’re really poking fun at some of the just** things that we go through with diabetes one of my favorites that she shared a long time ago and I sent it to my boyfriend. It was like a skeleton kind of with it’s mouth open like my God, and then it was like what happens when I sleep over at this girl’s house.

Mila Clarke: Her glucose alarms are going off at 3 AM and so I was like, my God, this is so funny that just happened and it was something like fun to him. And so jokes like that I think are funny but jokes that perpetuate stigma or poke fun at the individual for something that is not their fault. I think is where I draw the line and where it’s super inappropriate and I just think to myself all the time with jokes. I would never make fun of Alzheimer’s or cancer or I’m trying to think of other illnesses heart disease or

00:30:00

Katie Moreno: Alright next ingredient someone that’s blind someone that doesn’t have a leg you’re not gonna go and make a joke about that.

Mila Clarke: right and for them experiencing that there may be in jokes that they feel like are funny because it’s the circumstance that they live with and they can find the humor in it, but I myself not living with any of those conditions wouldn’t Assume that I could make a joke about their condition and about the way that they have to live with a chronic Mission.

Katie Moreno: right

Mila Clarke: And so I think that was the long-winded way of saying I feel the exact same way as you like. I remember you sent me a picture of that coloring sheet and you were like look at this.

Mila Clarke: It was just and it was my gosh, it showed how stigma is so perpetuated that was a book for a healthcare professional and put that in there and it could be seen as a joke in the coloring book. I think was full of jokes and full of local humor.

Katie Moreno: Yeah, but it wasn’t disparaging jokes or anything that anyone’s expense for having a condition and that was like the one that I think is always attacked…

Mila Clarke: Yeah.

Katie Moreno: because especially for type 2 there are factors that lead to it and so because of that they latch onto that one thing and then feel it’s okay to make fun of and it’s again so ignorant you don’t even know background of anybody’s health history to be able to make fun of it and…

Mila Clarke: Yeah.

Katie Moreno: it’s attacking the person, and that’s never funny. So

Mila Clarke: Yeah, and my little segue and that also is that people will often blame people with type 2 diabetes and say you could reverse this or you could have not ever had diabetes if you just ate right and if you exercise and that lifestyle change is one not exclusive to people with diabetes. Everybody should eat right exercise drink water like you just did like They hydrated.

Katie Moreno: But thank It is unsweet so it’s basically water so.

Mila Clarke: It’s probably better for you because he has antioxidants and…

Katie Moreno: Yeah, exactly. Yeah.

Mila Clarke: stuff a caffeine though, but Kathy’s not bad inherently. but those kinds of things are not exclusive to people with type 2 diabetes and so a lot of times I often find myself thinking the person who’s pointing that finger are you doing all of those things or…

Katie Moreno: right

Mila Clarke: are you just pointing that finger because you feel Superior to people who have a chronic disease and then the other thing that I always think about is how people just

Mila Clarke: To judge people just and I think it happens in the diabetes Community too a long time before I was rediagnosed with type 1 so I can tell you people’s perception of me changed. Absolutely after I was rediagnosed and I was more acceptable to people in the diabetes Circle, but then I remember when I didn’t have my new diagnosis and I would call people out and be you are telling me that I have to advocate for type ones only to have access to insulin the majority of people using insulin are type 2,…

Katie Moreno: right

Mila Clarke: but then also you are immediately throwing people with type 2 under the bus by saying when people come back and say you wouldn’t need insulin if you did this this and then people type 1 being like why didn’t do anything to cause my diabetes or

Katie Moreno: Yeah, our super defensive of I have type 1 and it’s like okay then what are you saying about people that don’t have type 1 all the other millions of types of there that it’s so exclusionary too to be like mine’s better than your type.

Mila Clarke: Yeah. Yeah better or worse. It’s weird.

Katie Moreno: Yeah.

Mila Clarke: It’s weird when we talk to it’s framed differently every time…

Katie Moreno: right

Mila Clarke: but yeah, it’s one of those things where I’m kind of like. There is no superiority in this disease. We all have it.

Katie Moreno: it also

Mila Clarke: It all sucks. No matter how you’re diagnosed when you were diagnosed having it sucks. That’s the thing that we all have in common and so it’s like it more of an opportunities for each other and bridge the gap and be there for each other but I think sometimes people just get really defensive about being labeled a certain way and that’s why stigmatizing language and stigma has to disappear because it didn’t feel that stigma and…

Katie Moreno: yeah.

Mila Clarke: you didn’t feel that shame. You wouldn’t want to separate yourself from people who are labeled specifically with those stigmas. So I always think that’s…

00:35:00

Katie Moreno: I sent you a couple of them…

Mila Clarke: what thing.

Katie Moreno: but I’m on diabetic tiktok because of you. I’m sure but I always appreciate when I see another influencer who has Type 1 answer a question or something and always respond with I have type 1 but it doesn’t matter what type I have neither is caused by anything, purely by your own choices and I was appreciate that because that’s a little bit of advocacy from that side because some people with type 1 are very rude about it and go in about how that’s not their type and it’s either say nothing about it or advocate. The people that don’t have type 1 so yeah, I think that’s important.

Mila Clarke: It’s wild there’s just more advocacy in the world. Yeah.

Katie Moreno: just in general there’s lots of causes that need more attention outside of even diabetes, but We’re not gonna get on the soapbox about the American Healthcare System, so

Mila Clarke: I mean, that’s a whole other podcast. You’re American Diabetes,…

Katie Moreno: while That’s podcast number two.

Mila Clarke: and we’ll talk about feeling people with diabetes. I think I have two last questions for you one What is your favorite way that you have shown up for me when I’ve needed a friend who could just kind of soothe me about diabetes and I’ll tell you if it’s not the same. I’ll tell you what my favorite way is.

Katie Moreno: I’m an awesome friend. So I do a lot. Just No, I’m just kidding.

Mila Clarke: So I think what?

Katie Moreno: I do have two though. So one of them is more so related to you being like an influencer and one is directly related to diabetes. So one is whenever you receiving a lot of negative comments, I Had a bunch of people and I was your manager at the time too. So I had access to the back end of everything and I screenshotted hundreds of good comments, like sweet ones and printed them out. You’re gonna get it and…

Mila Clarke: Yeah.

Katie Moreno: put them in this brag book here and I decorated it a little kid would like paints and colorful stickers and stuff and I just wanted you to have that to remember when you were receiving hard comments, there were hundreds of sweet ones and I

Katie Moreno: I hope that you don’t need to look at it very often because I hope that there’s not a bunch of negative comments. But in those moments where you receive a negative one, remember that there are hundreds of positive ones and the same goes for people with diabetes that might have a negative experience or have a bad day or have a day where your blood sugars are just crappy remember all the other good days that you’ve had and good comments that you’ve received and the friends you’ve met through the diabetes Community because there’s lots of positives to it too. And then the second one is specifically die diabetes related, which I also highly recommend to people that are diabetes of people that have diabetes you added me as a user to your alerts for your CGM. And so I was receiving alerts that you were having lows in the middle of the night which by the way is terrifying I was like texting you immediately

Katie Moreno: Call you and you weren’t answering and I was like she’s dying. I immediately panicked and you were okay. You were fine. You were handling it was the first alert that I received and so I immediately went to panic mode. Also. The alarm is true

Mila Clarke: And I was just gonna say the alarm is like we’ll wake you up out of your coffin.

Katie Moreno: Yeah, I did not I should have asked…

Mila Clarke: What if so loud?

Katie Moreno: what it sounded like so I would know it to expect I thought the world was ending I thought it was like an emergency alarm for a hurricane tornado earthquake. I thought it was the end of the world but

Katie Moreno: Just low blood sugar and it wasn’t even that low, but it’s like the alarm and so the next day I went to the store and I bought a little tackle box and I put all a bunch of candies in it. And so that way you can keep it near your bedside to refuel or if you just need a snack but I think that was a good way to love you as a friend that I don’t know what it’s like but here’s something I can do that just tangibly shows you like I got you and I’m here to support you and I’m here to help you and you got to refill it on your own but keep this by your side because I don’t want any more lows is if you can help it and…

Mila Clarke: Yeah, yeah.

Katie Moreno: then also you told me a story of you were digging through trail mix one time to dig out the M&Ms or the chocolate or something because sugar and you had nothing and I was like, I got you we’re never doing that again you trail mix ever again?

Mila Clarke: I had to split out the chocolate from the pretzels and stuff because chocolate it has a fat in it. So it won’t rise your glucose as fast as you so I was sitting on the countertop just like Eminem pretzel home.

00:40:00

Katie Moreno: Fast enough. Yeah.

Katie Moreno: But in the middle of the low that’s not when you need to be doing that and so I was like we need candy ready and…

Mila Clarke: Yeah.

Katie Moreno: available, in additional dog. I’m sure you have other Jews and things like that, but I was like this is cute and fun. And so yeah.

Mila Clarke: Yeah, I was gonna be the story. I told was the diabetes tackle box. It’s literally still sits in my bedside. I refill it every so often I do snack from it sometimes But it was like the cutest thing…

Katie Moreno: Of course, you have to treat yourself.

Mila Clarke: because you basically were like I have a surprise for you and I was like, okay what is my birthday? what’s happening? And you came over you drove from your house four doors down look else forward that

Katie Moreno: Yeah.

Katie Moreno: I don’t know why I drove I was in my car though. I recorded it and I don’t remember why I was in my car because I wouldn’t have just drove down there. I think I was on the way somewhere coming back from somewhere. I don’t know.

Mila Clarke: Yeah, or maybe picking you at the time we would go to Starbucks and…

Katie Moreno: Yeah.

Mila Clarke: we take a little driver out of the neighborhood to Starbucks. So maybe it was that or…

Katie Moreno: Yeah.

Mila Clarke: something but then you handed me the box and I was like, what is this and it said no more hypos for angry woman.

Katie Moreno: And I put her logo on it.

Mila Clarke: So cute and yeah, I still have it. I love it. It’s such a good tool especially in the middle of the night when you’re disoriented and…

Katie Moreno: Good.

Mila Clarke: clumsy and you don’t want to walk out the kitchen to find something. It’s nice to just be able to sit up pop it open take a handful and just treat the low which is awesome. So it’s such a thoughtful gift so fun. I loved it.

Katie Moreno: Wait, yeah, that was one of my favorite gifts I’ve ever given and I was so excited. I woke up the next day. I parked up out of bed and I was like, I’m going to Michaels and I just made it. So yeah.

Mila Clarke: You must not like your Cricket and…

Katie Moreno: Did yeah.

Mila Clarke: everything work.

Katie Moreno: And I don’t do that every day, so.

Mila Clarke: No, you do not that’s very special occasion.

Katie Moreno: it’s

Mila Clarke: And so my last question to wrap up our time together, even though we’ll text each other in five minutes is…

Katie Moreno: mmm

Mila Clarke: what do you think that people can do to support their diabetes and what kinds of things from your perspective do you think are helpful and low lift from someone that wants to support their loved one with diabetes?

Katie Moreno: So there’s so much you can do the thing like The Tackle Box, that’s super just tangible help but also just listening to them and learning from them and asking them about their experience and knowing and obviously this is going to depend a little bit on your relationship to that person the closer you are the more access you’re going to have but as someone’s best friend or spouse you should be intimately aware of how they’re doing just in general. I think that’s good advice for friendships and relationships, but I think that it’s important that

Katie Moreno: are aware of how they’re doing mentally because it’s also a huge mental game of are you burned out with your diabetes at this time? Are you not putting your CGM back on because you just need a break. So you’re doing finger sticks, which means you have to be more on top of it and it’s not automated. Are you struggling to get your medicines refilled at the pharmacy? Because the pharmacy sucks all of that kind of stuff I think is important to be aware of and just talk to them about be there for them. just be the listening ear obviously there’s nothing you can do you can’t call the pharmacy and go advocate for them like you can’t do that, but you can

Katie Moreno: Listen, and be a shoulder for them when they need it. And then like I said with the education part, I think it is really important in the event of emergency 9% of the time. There’s never going to be something that you need to do in relation to their diabetes, but being able to recognize the symptoms of it what to do in the event that happens what kind of support or help they need when to call 911 or not because a lot of times you don’t need to call 911 but you need to get them a drink or get them water or have them take insulin or whatever. That’s really helpful. Because in that moment you don’t how much time and so being aware of that kind of stuff is really helpful and in learning that I think it’ll show your friend that you care. And so then they’ll probably be more likely to open up and share things with you and that’ll increase the depth of your relationship just in general and

Katie Moreno: Don’t Be a Jerk don’t make jokes about it don’t talk crap about their back behind their backup,…

Mila Clarke: it’s

Katie Moreno: for some reason it’s not their fault and it’s your job as their friends to be there for them and in the same way the way the world works like you’re gonna have a time in your life when they’re gonna be able to repay that and it’s great to have people like that in your life that actually care about you. So, there’s been multiple times in my life that you’ve been there for me And if I can get you a diabetes Tackle Box to show you that I love you, I’m happy to…

00:45:00

Mila Clarke: You love me.

Katie Moreno: because I know that you’ve been there and you would do that exact same thing for me. So Thank you.

Mila Clarke: I love you, too. Okay.

Katie Moreno: Kind of I guess.

Mila Clarke: We’ll find this was the worst guest ever undiabesty now.

Katie Moreno: my God.

Mila Clarke: She said

Katie Moreno: I’m throwing away this 20 four year old relationship. We’re done.

Mila Clarke: Gone in the trash. It’s not fine. I don’t know why I would do without you. Honestly, you’re literally like a staple of my day.

Katie Moreno: for real same

Mila Clarke: I don’t think I go a single day without texting you or talking to you and

Katie Moreno: Yeah, no, if we do, we have a couple times here and it’s weird. are you okay? Are you alive the next morning? We’re like hello. It’s definitely weird.

Mila Clarke: Hello, what things? my this was so good. And I’m so excited that people are gonna get to hear it. And also just learn how to support their diabetes and the people in their life. So thank you for giving me power of your time and…

Katie Moreno: Welcome. Thank you.

Mila Clarke: for talking about this and just kind of like reminiscing with me on how supportive you’ve been and also just to have it on record. Thank you so much for just being you and being my friend and basically being my sister we joke that we are like the alternate universe versions of each other because we’re literally the same so It’s

Katie Moreno: Yeah. Your dad calls us sisters and calls us salt and pepper.

Mila Clarke: salt and pepper

Katie Moreno: Which is true and I love it. So yeah,…

Mila Clarke: It is so true and…

Katie Moreno: thank you so much for having me on I really appreciate it.

Mila Clarke: he’ll always.

Katie Moreno: And I’m excited to see future episodes. Make sure you guys subscribe and comment or whatever the phrase is because I’m excited to see this podcast grow.

Mila Clarke: She just did my outro for…

Katie Moreno: Yeah.

Mila Clarke: I also want to give you an opportunity where can people find you and learn more about what you do.

Katie Moreno: So I do something very very specific. So I’m not sure if your audience will be interested, but I am a teacher of teachers. I used to be a high school journalism teacher and they do the yearbook and the newspaper and so I have a website called Organized Adviser with an ER calm, and I create resources that are free to journalism teachers. So if you happen to be a journalism teacher or of the journalism teacher at your local high school, that’s who I’m here to help so very very neat.

Mila Clarke: It is Niche, but somebody always knows somebody you never know.

Katie Moreno: You never know you never know.

Katie Moreno: So if you know someone I’d love to meet them and help them out.

Mila Clarke: Alright guys.

Mila Clarke: Thanks for listening. And we will see you in the next one. Love your, diabesties.

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Another serving?

Diabetes-Friendly Fluffy Egg White Omelet with Prosciutto and Asparagus

If you’ve ever had an omelet so fluffy it felt like biting into a cloud — you’ll love this one.

This Fluffy Egg White Omelet is proof that simple ingredients can create something totally satisfying. It’s one of my go-to breakfasts when I want to keep things light, protein-rich, and quick (because who has time for a complicated morning?).

If you’re watching saturated fats in your diet, this recipe also allows you the ability to add in fats to your taste.

Egg whites are naturally low in carbs and fat, and when whipped, they create that dreamy, souffle-like texture.

The asparagus adds a crisp, springy bite, and the prosciutto? Salty, savory, and indulgent without going overboard on calories. A sprinkle of Parmesan ties it all together with a hint of nuttiness.

Why This Recipe Works for Blood Sugar Balance

This breakfast balances lean protein and fat, which helps slow digestion and keeps you feeling full longer — meaning less of a blood sugar spike after eating. With just 2 grams of carbs per serving, it’s perfect for anyone watching their glucose levels or easing into a lower-carb morning routine.

Pair it with a side of fresh berries or half an avocado for a little extra fiber and healthy fats — both of which support smoother post-meal glucose curves.

Blood Sugar Benefits by Ingredient

IngredientBenefit for Blood SugarWhy It Matters
Egg whitesPure protein, no carbsHelps stabilize blood sugar and support muscle repair without affecting glucose levels.
ProsciuttoLow in carbs, adds flavorProvides satiating fat and protein, reducing cravings and quick spikes.
AsparagusNon-starchy vegetable rich in fiberSlows digestion, promotes fullness, and may help improve insulin sensitivity.
Parmesan cheeseFat + protein comboSlows carb absorption and adds umami flavor with minimal lactose.
ChivesContains antioxidantsAdds flavor without sodium or sugar, and supports overall inflammation balance.
Olive oil & butterHealthy fatsHelp delay glucose release into the bloodstream and keep you satisfied longer.

Ingredients

  • 2 slices prosciutto (0.7 oz / 20g), torn
  • 2 tsp unsalted butter
  • 3 egg whites
  • ½ tsp chives, finely chopped + extra for garnish
  • 2 tbsp Parmesan cheese, shredded
  • 1 oz (30g) asparagus, thinly sliced

Directions

  1. Heat 1 tsp olive oil in a small nonstick pan. Cook the asparagus until soft, then add prosciutto for 30 seconds. Remove and set aside.
  2. Melt butter in the same pan over low heat.
  3. Whisk egg whites with chives, salt, and pepper until frothy. Pour into the pan. Stir gently for about 10 seconds, then stop.
  4. Cover with a lid and cook for 2–3 minutes until the top looks just set.
  5. Add asparagus, prosciutto, and Parmesan to one side. Fold the omelet over and cook 30 seconds more.
  6. Slide onto a plate, garnish with extra chives, and serve warm.

Nutrition Facts (Per Serving)

EnergyCarbsProteinFat
306 kcal2 g37 g15 g

Recipe Details

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Diabetes-Friendly Fluffy Egg White Omelet with Prosciutto and Asparagus


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No reviews

Description

This breakfast balances lean protein and fat, which helps slow digestion and keeps you feeling full longer — meaning less of a blood sugar spike after eating. With just 2 grams of carbs per serving, it’s perfect for anyone watching their glucose levels or easing into a lower-carb morning routine.


Ingredients

Scale

2 slices prosciutto (0.7 oz / 20g), torn

2 tsp unsalted butter

3 egg whites

1/2 tsp chives, finely chopped + extra for garnish

2 tbsp Parmesan cheese, shredded

1 oz (30g) asparagus, thinly sliced

Instacart Get Recipe Ingredients

Instructions

  • Heat 1 tsp olive oil in a small nonstick pan. Cook the asparagus until soft, then add prosciutto for 30 seconds. Remove and set aside.

  • Melt butter in the same pan over low heat.

  • Whisk egg whites with chives, salt, and pepper until frothy. Pour into the pan. Stir gently for about 10 seconds, then stop.

  • Cover with a lid and cook for 2–3 minutes until the top looks just set.

  • Add asparagus, prosciutto, and Parmesan to one side. Fold the omelet over and cook 30 seconds more.

 

  • Slide onto a plate, garnish with extra chives, and serve warm.

Notes

Pair it with a side of fresh berries or half an avocado for a little extra fiber and healthy fats — both of which support smoother post-meal glucose curves.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 306
  • Sugar: 1.3 g
  • Sodium: 1782.2 mg
  • Fat: 15.5 g
  • Saturated Fat: 8.2 g
  • Carbohydrates: 2.2 g
  • Fiber: 0.6 g
  • Protein: 37.6 g
  • Cholesterol: 78.9 mg

More Diabetes-Friendly Recipes

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Diabetes-Friendly Pumpkin Puree

If there’s one ingredient that screams fall vibes louder than pumpkin spice lattes, it’s pumpkin purée.

Grabbing a can from the store is convenient (just double check to make sure it’s pumpkin puree, and not pumpkin pie filling!), making it yourself means you get to control the flavor, texture, and freshness.

Plus, you skip out on any added sugars or preservatives that can sneak into pre-made versions — a win for blood sugar balance!

Pumpkin is naturally rich in fiber, vitamin A, and potassium, all of which support healthy digestion and help your body maintain steady glucose levels.

Research suggests that eating foods high in fiber (like pumpkin!) can improve post-meal blood sugar control by slowing down digestion and glucose absorption.

So whether you’re prepping for a cozy pie, a creamy soup, or a smoothie that tastes like fall in a glass, here’s how to make it from scratch.

Pumpkin Puree on a trivet around fall flavors

Ingredients & Benefits

Ingredients
Pumpkin4 lbs. (1.8 kg), deseeded and halvedNaturally low in carbs and calories, high in beta-carotene and fiber. Helps support stable glucose levels.
Water (for stovetop method)Enough to cover pumpkin chunksKeeps the purée soft without adding calories or fat.

That’s it! No added sugar, no fillers — just pure, wholesome pumpkin goodness.

There are two methods for making your puree. I find them both easy to do, but depending on your kitchen setup, one way may be easier than the other.

Oven Method

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Remove the pumpkin stem. Cut the pumpkin in half and scoop out the seeds and fibers (you can roast the seeds later for a crunchy snack!).
  3. Place the halves flesh-side down on the prepared baking sheet.
  4. Roast for 30–45 minutes, or until a knife slides in easily.
  5. Let cool for about an hour. Scoop out the flesh and blend until smooth.

Stovetop Method

  1. Peel, deseed, and chop the pumpkin into chunks.
  2. Boil in water for 20–25 minutes, until tender.
  3. Drain well and let it cool slightly.
  4. Blend until smooth in a food processor or blender.

Storage Tips

  • Store in an airtight container in the fridge for up to 1 week.
  • Freeze in ½-cup portions for up to 3 months — perfect for smoothies or recipes that call for “just a bit.”

Diabestie Tip

Homemade pumpkin purée has about 7g of carbs per serving with no added sugar, making it a smart and satisfying base for your favorite fall dishes. Pair it with a protein source (like Greek yogurt, nuts, or eggs) to balance your blood sugars even more.

Try It In:

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Pumpkin Puree on a trivet around fall flavors

Diabetes-Friendly Pumpkin Puree


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No reviews

Description

Skip the canned stuff! Learn how to make silky-smooth, naturally sweet pumpkin purée right in your own kitchen — perfect for soups, pies, or cozy fall breakfasts. It’s low in carbs, diabetes-friendly, and oh-so-satisfying.


Ingredients

Units Scale
  • 4 lbs pumpkin (deseeded and sliced into smaller chunks)
  • Water – Enough to cover the chunks of pumpkin.
  • Optional – pumpkin spice, or ground black pepper
Instacart Get Recipe Ingredients

Instructions

Oven Method

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

  2. Remove the pumpkin stem. Cut the pumpkin in half and scoop out the seeds and fibers (you can roast the seeds later for a crunchy snack!).

  3. Place the halves flesh-side down on the prepared baking sheet.

  4. Roast for 30–45 minutes, or until a knife slides in easily.

  5. Let cool for about an hour. Scoop out the flesh and blend until smooth.

Stovetop Method

  1. Peel, deseed, and chop the pumpkin into chunks.

  2. Boil in water for 20–25 minutes, until tender.

  3. Drain well and let it cool slightly.

  4. Blend until smooth in a food processor or blender.

Notes

Store in an airtight container in the fridge for up to 1 week.

Freeze in ½-cup portions for up to 3 months.

Save and roast the seeds for a delicious snack.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Basics, Meal Prep
  • Method: Oven or Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 39
  • Sugar: 3.7 g
  • Sodium: 5.7 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 9.2 g
  • Fiber: 3.3 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

Diabetes-Friendly Make-Ahead Egg, Spinach & Feta Wraps

🥗 Why This Recipe works as a great diabetes-friendly breakfast

This breakfast wrap balances protein, fiber, and healthy fats — a trio that helps slow digestion and prevent blood sugar spikes after eating. Each ingredient plays a special role in making this both delicious and diabetes-friendly:

  • Eggs: Provide high-quality protein and essential fats that help keep you full and stabilize blood glucose. Eggs are also rich in choline, which supports brain and liver health.
  • Spinach: Low in carbs but high in fiber, magnesium, and antioxidants that can improve insulin sensitivity and reduce oxidative stress.
  • Feta cheese: Adds creaminess and tang while delivering protein and calcium — both great for satiety. The saltiness also balances the sweetness of the onions and tomatoes.
  • Sun-dried tomatoes: Offer a burst of umami flavor and antioxidants like lycopene, which may support heart health. Using the oil from the jar infuses flavor without needing extra butter or added fats.
  • Onions: Bring a gentle natural sweetness when caramelized — no added sugar needed — and contain prebiotic fibers that nourish gut health.
  • Cream cheese: Helps bind the wrap together and adds richness, making the meal more satisfying. Choose a light version if you’re watching fat intake.
  • Whole grain or low-carb tortillas: These add gentle, complex carbs for energy while providing fiber to slow digestion. If you want fewer carbs, go for a low-carb or high-fiber wrap.

Together, these ingredients create a flavorful, balanced meal that hits the Goldilocks zone for energy — not too high, not too low.

If you want to add this to your meal plan, be sure to visit heygigi.app to

How to Make It

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with ½ tsp oil and line with parchment paper, leaving some overhang. Spray the parchment with another ½ tsp oil.
  2. Cook the veggies: In a large pan, heat the sun-dried tomato oil over medium heat. Add onion and cook 8–10 minutes until golden. Stir in sun-dried tomatoes, then spinach. Cook just until wilted. Season with salt and pepper.
  3. Mix the eggs: In a large bowl, whisk eggs with 1 tsp salt and ¼ tsp pepper. Stir in the spinach mixture. Pour into your baking dish, top with crumbled feta, and bake 10–15 minutes until set.
  4. Assemble the wraps: Let the egg bake cool for 2 minutes. Lift it out and cut into 5 equal pieces. Spread cream cheese on each tortilla, add an egg slice near the bottom, fold in the sides, and roll up tightly.
  5. Toast: Heat a clean pan over medium heat. Place the wrap seam-side down and cook 3–4 minutes per side until golden. You can also air-fry these.

Storage Tips For These Wraps

Wrap individually in foil or parchment.

  • Refrigerate: Up to 3 days.
  • Freeze: Up to 3 months.
  • Reheat: Microwave for 1–2 minutes, or warm in a skillet or 350°F oven until heated through, or air fry for 10 minutes at 350ºF

💡 Diabestie Tip

If you’re using these as part of your morning routine, pair your wrap with a side of berries for extra fiber and antioxidants. You’ll get a gentle boost of natural sweetness — no blood sugar rollercoaster required

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Diabetes-Friendly Make-Ahead Egg, Spinach & Feta Wraps


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No reviews

Description

Packed with protein, fiber, and flavor, they’ll help you start your day with stable blood sugars and steady energy. Plus, they freeze beautifully — perfect for busy mornings when “homemade” feels impossible.


Ingredients

Units Scale
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tbsp. oil from sun-dried tomatoes
  • 1 onion, chopped
  • 5 oz. (140g) baby spinach
  • 10 eggs
  • 3 oz. (90g) feta cheese, crumbled
  • 5 tortillas (whole grain or low-carb recommended)
  • 4 tbsp. cream cheese
Instacart Get Recipe Ingredients

Instructions

  • Prep & Preheat:
    Heat the oven to 375°F (190°C). Lightly grease a baking dish with ½ tsp oil. Line with parchment, leaving overhang. Spray with another ½ tsp oil.

  • Sauté Veggies:
    In a large pan, heat the sun-dried tomato oil over medium heat. Add onion and cook 8–10 minutes until golden. Add sun-dried tomatoes and cook for 2 minutes. Stir in spinach and cook until just wilted. Season with salt and pepper.

  • Bake the Eggs:
    In a large bowl, whisk eggs with 1 tsp salt and ¼ tsp pepper. Stir in spinach mixture. Pour into the prepared baking dish and sprinkle feta on top. Bake for 10–15 minutes, or until just set. Let cool slightly.

  • Assemble Wraps:
    Lift the baked eggs from the dish and cut into 5 equal pieces. Spread 1 tbsp cream cheese on each tortilla. Place one egg slice near the bottom, fold in sides, and roll tightly.

 

  • Toast the Wraps:
    Heat a clean pan over medium heat. Cook seam-side down for 3–4 minutes per side until golden and crisp.

  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Category: Breakfast
  • Method: Stovetop

Nutrition

  • Serving Size: 1 wrap
  • Calories: 335
  • Sugar: 3.4 g
  • Sodium: 371.2 mg
  • Fat: 20.9 g
  • Saturated Fat: 8.6 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 18.5 g
  • Cholesterol: 398.9 mg

How Glucose Guide’s 18 million item food search database helps you pick better bites and carb count accurately.

At Glucose Guide, our goal is simple: help you understand how different foods affect your blood sugar, and show you the healthy swaps that can make a real difference.

We’re not just tracking calories here—we’re building a tool that helps you connect the dots between what’s on your plate and what happens in your body.

With over 18 million foods (everything from grocery brands to restaurant favorites), our database makes logging smarter, faster, and more useful for daily diabetes management.

a collage of different foods in stacked polaroid fashion

The Importance of Logging Accuracy

When it comes to food logging, accuracy matters—but perfection isn’t the finish line.

Tracking your food helps you understand carbs, protein, fiber, and fat (all of which influence blood sugar), but you don’t need to log every crumb or obsess over flawless entries to see progress.

Consistency is where the magic happens.

Even partial logs give you valuable insights—like which snacks send your glucose on a rollercoaster or which meals keep things steady.

📊 Fun fact: Users who log at least four days in their first week are more likely to show progress toward their health goals than those who don’t. So, do your best, stay consistent, and let go of the pressure to be perfect.

And when accuracy is your priority, Glucose Guide’s barcode scanner, smart search, and (coming soon) voice logging make the process faster and less stressful.

Common Challenges (and How to Beat Them)

If you’ve ever felt unsure about portion sizes or found two wildly different entries for the same food, you’re not alone. Here are some common challenges—and ways to outsmart them:

  • Portion guesswork: A giant burrito might look like “one serving,” but nutritionally, it could be closer to two, or even three.
  • Plate illusions: Bigger plates make portions look smaller, while smaller plates exaggerate size.
  • Food variability: “Chicken salad” at one café isn’t the same as “chicken salad” at another.
  • Crowd-sourced entries: Even in an 18-million-food database, human submissions can vary.

👉 Tips for tackling this:

  • Use a scale or measuring cups occasionally to “train your eyes.”
  • Learn the go-to visuals for your staples (what one tablespoon of peanut butter actually looks like).
  • Check packaging and restaurant nutrition info when available.
  • Remember: awareness is more important than perfection.

Where All Those Foods Come From

Think of our database like a giant food library—except instead of dusty encyclopedias, you’ll find nutrition info that directly supports your blood sugar goals. We build it with:

  • Official sources: Verified nutrition databases and food labels.
  • Restaurants & brands: Everything from chain menus to grocery staples.
  • Community submissions: Add your favorites—we review for accuracy.
  • Quality control: Tech + human review keep things clean and trustworthy.

Tools That Make Food Logging and Carb Counting a Breeze

Logging should feel quick and helpful, not like homework. Here’s how we make it simple:

  • Barcode Scanner: Point, scan, done.
  • Smart Search: Find foods by brand, restaurant, or keywords (“low-carb wrap” vs. “white bread”).
  • Custom Recipes: Save your homemade meals so you can log them again without extra work.
  • Future tools: We’re working toward AI meal recognition and predictive swaps—because logging should be as easy as snapping a photo.

Why This Matters for Your Blood Sugar

Food databases aren’t just about numbers—they’re about insight. With consistent logging, you’ll start to see:

  • Patterns: Which foods cause spikes, which ones keep you stable.
  • Smart swaps: Replace a 45g carb sandwich roll with a 30g wrap and watch the difference in your glucose line.
  • Confidence: Instead of guessing, you’re making choices based on real data and your unique response.

Tips for Getting the Most Out of the Glucose Guide Database

  1. Be specific in searches. “Starbucks Iced Latte Tall” beats “latte” every time.
  2. Use the barcode scanner. Fast + accurate.
  3. Check nutrition info. If a cookie shows “2g carbs,” you know something’s off—flag it.
  4. Log consistently. Even if you don’t log every meal, steady effort reveals patterns.
  5. Explore alternatives. If your fave burger spikes you, check for a bunless or lower-carb option.

The Future of Food Tracking and Carb Counting with Diabetes

We don’t just want to help you track—we want to help you predict and plan. That’s why we’re building toward:

  • Personalized swaps: Learn from your past logs and get smarter suggestions.
  • Glucose insights: Discover how your unique body responds to foods, not just what the label says.

Because your app shouldn’t just keep up—it should help you stay one step ahead.

Glucose Guide’s Diabetes Food Journal gives you tools to learn, experiment, and thrive with diabetes. Every log is another clue in your personal blood sugar story, helping you build habits that feel good and actually work.

Your blood sugar deserves accuracy, flexibility, and maybe even a little fun—and that’s what we’re here for.

👉 Try it today: Explore the database, log your next meal, and see how your choices stack up. And if you’re ready for more, upgrade to premium for custom meal plans, smarter swaps, and deeper insights designed just for you

Crispy Parmesan Eggs: A Low-Carb, High-Protein Diabetes-Friendly Breakfast

If you’ve been around here long enough, you know I love a breakfast recipe that’s quick, comforting, and won’t send my blood sugar on a rollercoaster. These Crispy Parmesan Eggs check all the boxes.

With just three ingredients—Parmesan, eggs, and olive oil—you can whip this up in under 10 minutes.

The best part? The crispy, golden edges of cheese that make it taste almost indulgent while still being friendly to blood sugar balance.

Why I Love This Recipe for Diabetes-Friendly Eating

I’ll be honest: mornings can be chaotic.

Between juggling blood sugars, meds, and just getting everyone out the door, I need something that fuels me without fuss.

Here’s why this recipe works so well: high in protein (26 grams) to help me stay full and keep blood sugars steadier, just 1 gram of carbs per serving so I don’t see big spikes, healthy fats from eggs and olive oil for richness and satiety, and big flavor with minimal effort.

The Parmesan gets golden and crispy and chewy, almost like the edge of a grilled cheese sandwich—need I say more?

Crispy Parmesan Eggs Recipe

Nutrition per serving

  • Calories: 351
  • Carbohydrates: 1 g
  • Protein: 26 g
  • Fat: 27 g

Ingredients (Serves 1, Ready in 10 minutes)

Instructions

  1. Brush olive oil over the bottom of a 10-inch nonstick or cast-iron skillet. Heat on medium.
  2. Evenly sprinkle 2 tablespoons of Parmesan over the base. Cook for about 2 minutes, until the cheese starts to melt.
  3. Crack the eggs on top, cover, and cook for 2–3 minutes until the whites are starting to set.
  4. Uncover, turn the heat to medium-high, and cook for another 1–2 minutes until the edges are crisp. (Careful not to over-brown the cheese—crispy is good, burnt is not!)
  5. Season with salt and pepper. Sprinkle with the last tablespoon of Parmesan before serving.

Tips and Serving Ideas

  • Add avocado slices on the side for extra healthy fats.
  • Pair with a small green salad or sautéed spinach for more fiber.
  • Want a little crunch? Try one slice of whole-grain toast to round out the meal.
  • If you want to do this with fewer eggs, you’re more than welcome to scale the recipe down.
  • If you’re more of a brunch person, this recipe also scales well—just make a bigger batch in a larger skillet, and your guests will love you forever.

More Low-Carb Breakfast Recipes You’ll Love

If you enjoyed this, check out a few more ideas from the blog: Zucchini Frittata, Leek & Bacon Quiche, Resistant Starch Chicken Porridge.

Final Thoughts

This recipe is proof that simple ingredients can make a big impact—on flavor and on blood sugar management. Whether you’re managing diabetes, looking for high-protein meals, or just want something delicious in under 10 minutes, Crispy Parmesan Eggs are a win.

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parmesan eggs on a plate

Crispy Parmesan Eggs: A Low-Carb, High-Protein Diabetes-Friendly Breakfast


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No reviews

Description

This recipe is proof that simple ingredients can make a big impact—on flavor and on blood sugar management. Whether you’re managing diabetes, looking for high-protein meals, or just want something delicious in under 10 minutes, Crispy Parmesan Eggs are a win.


Ingredients

Scale

1 tsp olive oil

3 tbsp Parmesan cheese, coarsely grated

3 eggs

Salt and black pepper, to taste

Instacart Get Recipe Ingredients

Instructions

  1. Brush olive oil over the bottom of a 10-inch nonstick or cast-iron skillet. Heat on medium.

  2. Evenly sprinkle 2 tablespoons of Parmesan over the base. Cook for about 2 minutes, until the cheese starts to melt.

  3. Crack the eggs on top, cover, and cook for 2–3 minutes until the whites are starting to set.

  4. Uncover, turn the heat to medium-high, and cook for another 1–2 minutes until the edges are crisp. (Careful not to over-brown the cheese—crispy is good, burnt is not!)

  5. Season with salt and pepper. Sprinkle with the last tablespoon of Parmesan before serving.

Notes

  • Add avocado slices on the side for extra healthy fats.
  • Pair with a small green salad or sautéed spinach for more fiber.
  • Want a little crunch? Try one slice of whole-grain toast to round out the meal.
  • Add a little hot sauce or salsa for good kick.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 317
  • Sugar: 0.7 g
  • Sodium: 2827.4 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 1.6 g
  • Fiber: 0 g
  • Protein: 24.5 g
  • Cholesterol: 568.8 mg

💌 If you make this recipe, tag me @thehangrywoman on Instagram—I’d love to see your crispy creations!

🥒 Diabetes-Friendly Zucchini Frittata (Low Carb, High Protein)

A fiber-rich, blood sugar-friendly dinner that’s as nourishing as it is delicious—this Zucchini Frittata is perfect for anyone managing diabetes or looking to stabilize their energy throughout the day.

When I think about the kinds of meals that keep me feeling full, satisfied, and balanced, a frittata almost always comes to mind. It’s quick, it’s flexible, and it checks all the boxes for blood sugar–friendly eating: protein, fiber, and healthy fats.

This zucchini frittata is one of those recipes that proves simple doesn’t mean boring. With just a few ingredients—zucchini, eggs, a little cheese, and shallots—you get a dish that’s rich in protein, light on carbs, and full of flavor. It makes an easy breakfast, a quick lunch, or even a light dinner paired with a side salad.

Finished Frittata on a table with a white background. Bowls of cheese, greek yogurt and zucchini surrounding.

Why I Recommend This Zucchini Recipe for People With Diabetes

As a nutritionist living with diabetes, I always look at food in terms of balance—not restriction. Here’s why this recipe works well:

  • Zucchini adds volume and fiber without much carbohydrate, which helps prevent big spikes in blood sugar.
  • Eggs bring protein and healthy fats, which slow digestion and keep you fuller longer.
  • Cheddar cheese adds protein and calcium, while also making the dish more satisfying.
  • Olive oil contributes heart-healthy fats that support satiety and steady energy.

When you pair these ingredients together, you get a nutrient-dense meal that feels comforting and indulgent while still being aligned with diabetes-friendly eating patterns.

If you’re curious about how different foods can impact your blood sugar, you might also enjoy my post on pairing carbs with protein and fiber—it breaks down exactly why this kind of balance works.

Nutrition Per Serving

  • Calories: 367 kcal
  • Carbohydrates: 9 g
  • Protein: 22 g
  • Fat: 27 g

Serves 3 | Total Time: 45 minutes | Gluten-Free | Low-Carb | High-Protein

Ingredients

  • 2 medium zucchinis, coarsely grated
  • 1 shallot, diced
  • 6 large eggs
  • 3.4 fl oz (100 ml) whole milk
  • 2.8 oz (80 g) cheddar cheese, grated
  • 1 tbsp olive oil, divided (½ tbsp for pan, ½ tbsp for baking dish)
  • Salt and black pepper, to taste

Optional for serving: Greek yogurt and fresh chives

Instructions

  1. Prepare the zucchini
    Wash and coarsely grate the zucchini. Place it in a mesh sieve, sprinkle lightly with salt, and let sit for 10 minutes. This helps draw out excess water so your frittata isn’t soggy. Use your hands or a clean towel to squeeze out as much liquid as possible.
  2. Cook the vegetables
    Preheat your oven to 340°F (170°C). Heat ½ tbsp olive oil in a pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the zucchini and sauté for another 6 minutes.
  3. Mix the eggs
    In a large bowl, whisk the eggs and milk. Season with salt and pepper. Stir in the cheese and cooked zucchini mixture.
  4. Bake the frittata
    Brush a baking dish or casserole pan with the remaining olive oil. Pour in the egg mixture and bake for 25–30 minutes, or until the center is set and the top is lightly golden.
  5. Serve
    Slice and serve warm. For a little extra protein and creaminess, add a spoonful of Greek yogurt and sprinkle with fresh chives.

Tips From My Kitchen

  • Make it your own: You can easily swap cheddar for mozzarella, feta, or goat cheese.
  • Add more protein: Crumbled turkey sausage, bacon, or smoked salmon work beautifully here.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Warm gently before serving.
  • Pairing suggestion: I love this with a leafy side salad or roasted veggies for an easy, balanced dinner.

If you’re looking for more meal prep inspiration explore my guide on making a healthy diabetes meal plan.

Final Thoughts

Meals like this zucchini frittata remind me that eating with diabetes doesn’t mean giving up comfort food—it means leaning into meals that satisfy both your taste buds and your body. With its balance of protein, healthy fats, and fiber, this recipe is a simple way to nourish yourself while keeping blood sugars steady.

👉 If you’re looking for another variation, check out my Zucchini Tomato Frittata recipe.

For more quick weeknight dinners, you might also like my diabetes-friendly chili recipe.

💡 Tips for Blood Sugar Success

  • Salt and drain your zucchini before cooking to prevent excess moisture and sogginess.
  • Use full-fat dairy for better blood sugar control and satiety.
  • Store leftovers in an airtight container and enjoy within 3 days for a ready-to-go, balanced meal.

❓ FAQs for this Zucchini Frittata

Can I make this dairy-free?

Yes! Substitute the milk with unsweetened almond or soy milk, and omit the cheese or use a plant-based alternative.

Is this keto-friendly?

Absolutely. With only 9g of carbs per serving and high protein/fat content, this fits into most keto meal plans.

Can I freeze the frittata?

Yes, freeze individual slices in airtight containers for up to one month. Reheat in the oven or microwave before serving.

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🥒 Zucchini Frittata (Low Carb, High Protein)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

This zucchini frittata is one of those recipes that proves simple doesn’t mean boring. With just a few ingredients—zucchini, eggs, a little cheese, and shallots—you get a dish that’s rich in protein, light on carbs, and full of flavor. It makes an easy breakfast, a quick lunch, or even a light dinner paired with a side salad.


Ingredients

Units Scale
  • 2 medium zucchinis, coarsely grated
  • 1 shallot, diced
  • 6 large eggs
  • 3.4 fl oz (100 ml) whole milk
  • 2.8 oz (80g) cheddar cheese, grated
  • 1 tbsp olive oil, divided (1/2 tbsp for pan, 1/2 tbsp for baking dish)
  • Salt and black pepper, to taste
  • Optional for serving: Greek yogurt and fresh chives
Instacart Get Recipe Ingredients

Instructions

  1. Prepare the zucchini. Wash and coarsely grate the zucchini. Place it in a mesh sieve, sprinkle lightly with salt, and let sit for 10 minutes. This helps draw out excess water so your frittata isn’t soggy. Use your hands or a clean towel to squeeze out as much liquid as possible.
  2. Cook the vegetables Preheat your oven to 340°F (170°C). Heat ½ tbsp olive oil in a pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the zucchini and sauté for another 6 minutes.
  3. Mix the eggs In a large bowl, whisk the eggs and milk. Season with salt and pepper. Stir in the cheese and cooked zucchini mixture.
  4. Bake the frittata Brush a baking dish or casserole pan with the remaining olive oil. Pour in the egg mixture and bake for 25–30 minutes, or until the center is set and the top is lightly golden.
  5. Serve Slice and serve warm. For a little extra protein and creaminess, add a spoonful of Greek yogurt and sprinkle with fresh chives.
Zucchini Frittata will have you fed for DAYS! #diabetesdiet #diabetesbreakfast #shorts #breakfast

Notes

  • Make it your own: You can easily swap cheddar for mozzarella, feta, or goat cheese.
  • Add more protein: Crumbled turkey sausage, bacon, or smoked salmon work beautifully here.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Warm gently before serving.
  • Pairing suggestion: I love this with a leafy side salad or roasted veggies for an easy, balanced dinner.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6th frittata
  • Calories: 152
  • Sugar: 1.2 g
  • Sodium: 557.8 mg
  • Fat: 11.5 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 2 g
  • Fiber: 0.1 g
  • Protein: 10 g
  • Cholesterol: 199.4 mg

About Mila

Hi! I'm Mila.

I’m a board certified health and wellness coach and a public health nutritionist with a Master’s degree in Applied nutrition.

I live with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

Picture of Mila Clarke, MS, NBC-HWC

Mila Clarke, MS, NBC-HWC

Mila Clarke is a Board Certified Health and Wellness Coach, an author, self-taught cook, nutritionist and Integrative Nutrition Diabetes Health Coach, diabetes advocate and founder of Hangry Woman and The Glucose Guide App. Hangry Woman aims to take away the shame and stigma that comes with a diabetes diagnosis and covers topics like diabetes management, cooking, and self-care from the perspective of someone living with the chronic condition. Her book –– The Diabetes Food Journal –– Is one of the most sought after diabetes self-management tools for patients. Her online community – Glucose Guide – offers affordable health coaching, hundreds of diabetes-friendly recipes and community peer support. Mila has been featured by CNN, The New York Times, Eat This Not That, USA Today, Good Housekeeping and WebMD. She contributes to Healthline, The Washington Post, DiaTribe, and EatingWell Magazine. Mila lives in Houston, Texas with her Miniature Poodle, Noodle.

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