The insulin resistance is full on – but for once in my pregnancy, I feel pretty good and on-top of things.  I’ve increased my insulin pump basals and now every-time I eat, I dose with plenty of time in advance (30 minutes – 50 minutes depending on the time of the day) and usually use a dual bolus. If you are reading this post for insight on your own situation, I of course advise talking with your health care team before making any changes. The dual works well for me as my meals are moderate carb and protein and high fat. A sample of my meals lately below.

Breakfast – 3 pasture-raised eggs, cooked over easy (yes, this is a pregnancy no-no, but I trust where I source my eggs), 2 pieces of breakfast meat, usually Applegate chicken sausage and vegetables (mushrooms maybe something fermented). All paired with a black coffee and organic cream.

Yup – I also drink coffee. I didn’t with my first pregnancy but have a cup in the morning with baby #2.

Lunch – Vegetable meat muffins – I have been making mini meatloafs and having 2-3 depending on their size and pairing with a green apple or salad.

Snack – nuts or organic cheese and maybe some melon or gluten free pretsels.

Dinner – bunless, lettuce wrap burger – homemade with grassfed beef paired with either green beans cooked in bacon, onion, garlic or a side of warm organic berries.

This is pretty much the backbone of my meals but there are typically some lows that I have to treat as I continue to tweak my basals.