Garden Tip

To prevent accumulating dirt under your fingernails while you work in the garden, draw your fingernails across a bar of soap and you’ll effectively seal the undersides of your nails so dirt can’t collect beneath them. Then, after you’ve finished in the garden, use a nailbrush to remove the soap and your nails will be sparkling clean.

Thank you for reading 🙂


Upcycle This~Windows


It should come as no surprise that with our passion for old items and repurposed treasures, we are also mad about collectables. Vintage trays, antique keys, He-man and the Masters of the Universe collection, if it’s from an era bygone we are into it. But with this kind of hobby comes a need for display cabinets, and the best kinds of display cabinets are multi-functional. Enter the window coffee table. This clever unit combines our love for collecting with our passion for upcycling, turning an old window into a display coffee table. Brilliant.

window coffee table

When you take a good look at this window coffee table you will see that the construction is actually quite simple. It is comprised of a salvaged window placed on top of a wooden frame with some unfinished wood as the backing. Add some table legs and you’ve got a complete window coffee table. It’s so simple and so gorgeous that we’ll bet you’re gonna start looking at old windows a bit differently. Here’s how to make your own.

How to make a window coffee table

To make your own window coffee table first measure your window. Now decide if you’d like your table to have a lip with the top of the table hanging slightly over the bottom.  If so subtract an inch from the length and width from the measurement and build your window base to this specification. Otherwise cut your 2x4s to the exact measurements. These 2x4s will become the box that the window rests on. Cut a sheet of plywood to the same size as the 2×4 base. Screw the 2x4s together, attach the sheet of plywood to the bottom and flip this box over. With the plywood sheet on top, pre-drill holes in each corner and screw in the wooden coffee legs. For this project you can use salvaged coffee table legs or even buy ready made ones.

window coffee table

Now flip the table back onto it’s legs and attach the hinges to the window frame and top of the 2×4 frame.

Next prepare the window coffee table for paint by sanding down the window frame and wooden box. Prime the wood and let it dry. Next prep your window for paint by lining the window panes with tape to avoid getting paint on the glass. Choose your paint treatment and decide how much of a vintage look you’d like your coffee table to have. From crackle paint to high gloss it’s up to you.

Paint and then allow time for your window coffee table to dry. Complete the project by adding a handle to the window pane top. Place your collectibles inside and admire your handiwork. Ready for more upcycling ideas?

Image source: Oh Glory Vintage

Thank you for reading 🙂

Health Benefits of Gardening

Health Benefits of Gardening

The book is out! Heart Chimes!

Link to the book, just published it. Fourth in my Heart Series!

Heart Chimes

Thank you for reading 🙂

Garden Tip

To prevent accumulating dirt under your fingernails while you work in the garden, draw your fingernails across a bar of soap and you’ll effectively seal the undersides of your nails so dirt can’t collect beneath them. Then, after you’ve finished in the garden, use a nailbrush to remove the soap and your nails will be sparkling clean.

Thank you for reading 🙂

Thank you for reading 🙂

Week-Long Meal Plan, Shopping List, and Recipes

A 1-Week Meal Plan and Shopping List for Your Family of 4 (or More!)

Meal planning can seem like a daunting task, especially when you’re on a budget.

What’s more, coming up with delicious, nutritious, and kid-friendly meals can be quite the balancing act.

Still, plenty of recipes are not only scrumptious and nutritious for the whole family but can also get your kids engaged in the kitchen. Moreover, it’s possible to do all your shopping at once instead of constantly stepping out to the store.

To help, this article provides a 1-week meal plan and shopping list for a family of 4 or more.

excited family at the dining table



Egg sandwiches with sliced oranges


  • 4 eggs (one per sandwich)
  • 4 whole grain English muffins
  • Cheddar cheese, sliced or shredded
  • 1 tomato (one slice per sandwich)
  • lettuce
  • 2 oranges (slice up and serve as a side)

Instructions: Crack each egg and add gently to an oiled or nonstick pan over medium heat. Cook until the whites have turned opaque. Gently place a spatula underneath, flip the eggs, and cook for another minute or so.

While the eggs are cooking, cut the English muffins in half and toast them until golden brown. Add the egg, cheese, tomato, and lettuce to one half, then place the other half on top and serve.

Tip: It’s easy to expand this recipe to yield more servings. Simply add additional eggs and English muffins as needed.


Lettuce wraps with milk


  • Bibb lettuce
  • 2 bell peppers, sliced
  • matchstick carrots
  • 2 avocados
  • 1 block (350 grams) of extra firm tofu
  • 1 teaspoon of mayonnaise, sriracha, or other condiments as desired
  • 1 cup (240 mL) of cow’s milk or soy milk per person

Instructions: Slice the tofu, peppers, carrots, and avocado. On a large lettuce leaf, add the mayonnaise and other condiments. Next, add the vegetables and tofu, though try not to add too many ingredients to each leaf. Finally, tightly roll the lettuce leaf with the ingredients inside.

Note: Cooking the tofu is optional. Tofu can safely be eaten from the package. If you choose to cook it, add it to a lightly oiled pan and fry until golden brown.

Tip: For a fun family event, prepare all the ingredients and place them on a serving platter. Allow your family members to prepare their own wraps. You can also swap out the tofu for chicken or turkey slices.


Sliced apples and peanut butter


  • 4 apples, sliced
  • 2 tablespoons (32 grams) of peanut butter per person


Rotisserie chicken with roasted vegetables


  • store-bought rotisserie chicken
  • Yukon Gold potatoes, chopped
  • carrots, sliced
  • 1 cup (175 grams) of broccoli, chopped
  • 1 onion, diced
  • 3 tablespoons (45 mL) of olive oil
  • 2 tablespoons (30 mL) of balsamic vinegar
  • 1 teaspoon (5 mL) of Dijon mustard
  • 2 garlic cloves, minced
  • salt, pepper, and pepper flakes to taste

Instructions: Preheat the oven to 375°F (190°C). In a bowl, mix the olive oil, balsamic vinegar, Dijon mustard, garlic, and spices. Place the vegetables on a baking pan and drizzle them with this mixture, then bake them for 40 minutes or until crispy and tender. Serve with chicken.

Tip: Refrigerate the leftover chicken for tomorrow.



Oatmeal with fruit


  • 4 instant packets of plain oatmeal
  • 2 cups (142 grams) of frozen berries
  • 3 tablespoons (30 grams) of hemp seeds (optional)
  • a handful of chopped walnuts (optional)
  • brown sugar (to taste)
  • 1 cup (240 mL) of milk or soy milk per person

Instructions: Cook instant oatmeal in a large pot using water or milk as the base, following packet instructions for measurements. Just before it’s ready, mix in the frozen berries. Serve with 1 cup (240 mL) of milk or soy milk.


Chicken sandwiches with tomato soup


  • leftover chicken (from the day before) or sliced deli chicken
  • 4 whole grain ciabatta buns
  • lettuce, torn
  • 1 tomato, sliced
  • Cheddar cheese
  • mayonnaise, mustard, or other condiments as desired
  • 2 cans (10 ounces or 294 mL) of low sodium tomato soup

Instructions: Follow the directions on the tomato soup package, which may require stovetop cooking. For additional protein, use milk or soy milk instead of water.

Tip: You can let your family members make their own sandwiches. If you don’t have leftover chicken from Monday, use sliced deli chicken instead.


Hummus and sliced veggies


  • 1 large English cucumber, sliced
  • 1 bell pepper, sliced
  • 1 package of hummus

Tip: To get your kids involved, let them choose the type of vegetables.


Vegetarian tacos


  • 4–6 soft- or hard-shell tacos
  • 1 can (19 ounces or 540 grams) of black beans, rinsed well
  • Cheddar cheese, grated
  • 1 tomato, diced
  • 1 onion, diced
  • lettuce, shredded
  • salsa
  • sour cream
  • taco seasoning

Instructions: Cook the black beans in a lightly oiled pan with taco seasoning. For additional protein, use plain Greek yogurt instead of sour cream.



Cheerios with fruit


  • 1 cup (27 grams) of plain Cheerios (or similar brand)
  • 1 cup (240 mL) of cow’s milk or soy milk
  • 1 banana, sliced (per person)

Tip: While you can use other types of milk, soy and dairy milk have the highest protein content.


Egg salad sandwiches with grapes


  • 8 slices of whole wheat bread
  • 6 hard boiled eggs
  • 3 tablespoons (45 mL) of store-bought or homemade mayonnaise
  • 1–2 teaspoons (5–10 mL) of Dijon mustard
  • 4 lettuce leaves
  • salt and pepper to taste
  • 1 cup (151 grams) of grapes per person

Instructions: Peel the hard-boiled eggs and cut them into quarters. In a medium-sized bowl, add the eggs, mayonnaise, Dijon mustard, salt, and pepper. Using a fork, mix the eggs and condiments. Make sandwiches using the whole wheat bread and lettuce.


Air-popped popcorn with drizzled dark chocolate


  • 1/2 cup (96 grams) of popcorn kernels
  • 1 cup (175 grams) of dark chocolate chips, melted

Tip: If you don’t own an air popper, simply add 2–3 tablespoons (30–45 mL) of olive or coconut oil to a large pot, then the popcorn kernels. Place a lid on top and cook until almost all of the kernels have stopped popping. Watch it carefully to avoid burning.


Pasta with tomato sauce, ground turkey, and veggies


  • 1 package (900 grams) of macaroni or rotini noodles
  • 1 jar (15 ounces or 443 mL) of tomato sauce
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 cup (175 grams) of broccoli, chopped
  • 1 pound (454 grams) of lean ground turkey
  • Parmesan cheese, to taste

Instructions: While the pasta is cooking, add ground turkey to a large pan and cook it over medium heat. Prepare the vegetables and add them to the pan. Pour in the tomato sauce near the end. Drain the noodles, add the sauce, and serve.

Tip: Make an extra batch of noodles or save extras for leftovers tomorrow.



Whole wheat bagel with peanut butter and banana


Tip: Give your kids a glass of cow’s milk or soy milk for additional protein.


Pasta salad


  • 4–6 cups (630–960 grams) of cooked, leftover pasta
  • 1 medium red onion, chopped
  • 1 English cucumber, chopped
  • 1 cup (150 grams) of cherry tomatoes, halved
  • 1/2 cup (73 grams) of black olives, pitted and halved
  • 3 garlic cloves, minced
  • 4 ounces (113 grams) of feta cheese, crumbled
  • 1/2 cup (125 mL) of olive oil
  • 3 tablespoons (45 mL) of red wine vinegar
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 1 tablespoon (15 mL) orange or lemon juice
  • 1 teaspoon of honey
  • red pepper flakes (to taste)

Instructions: In a medium bowl, mix the olive oil, red wine vinegar, orange or lemon juice, honey, black pepper, salt, and red pepper flakes. Set aside. Prepare the veggies raw and stir them into the cooked pasta in a large bowl. Add dressing and stir well.


Boiled eggs and celery sticks


  • 8 hard-boiled eggs
  • celery sticks, chopped


Homemade burgers with french fries


  • 1 pound (454 grams) of ground beef
  • 4 hamburger buns
  • 1 package (2.2 pounds or 1 kg) of cut french fries
  • Monterey Jack cheese slices
  • lettuce leaves
  • 1 tomato, sliced
  • 1 onion, sliced
  • several pickles, sliced
  • mayonnaise, mustard, relish, ketchup, vinegar, or other condiments as desired
  • salt, pepper, and other spices to taste

Instructions: Prepare 4 patties with the ground beef, salt, pepper, and other spices. Place them on a baking sheet and bake them at 425°F (218°C) for 15 minutes. Prepare the toppings and place them on a serving tray. Cook the french fries according to package instructions.

Tip: Allow your kids to choose their own toppings and dress their own burgers.



Cottage cheese with fruit


  • 1 cup (210 grams) of cottage cheese per person
  • strawberries, sliced
  • blueberries
  • kiwi, sliced
  • drizzle of honey (optional)

Tip: Allow your kids to mix and match the fruit of their choice.


Mini pizzas


  • 4 whole wheat English muffins
  • 4 tablespoons (60 mL) of tomato sauce
  • 16 slices of pepperoni (or other protein)
  • 1 cup (56 grams) of shredded cheese
  • 1 tomato, thinly sliced
  • 1/4 of an onion, diced
  • 1 handful of baby spinach

Instructions: Preheat the oven to 375°F (190°C). Cut the English muffins in half, then add the tomato sauce, pepperoni, cheese, tomato, onion, and spinach. Bake for 10 minutes or until the cheese has melted.

Tip: To involve your children, allow them to assemble their own pizzas.


Fruit smoothie


  • 1–2 cups (197–394 grams) of frozen berries
  • 1 banana
  • 1 cup (250 mL) of Greek yogurt
  • 1–2 cups (250–500 mL) of water
  • 3 tablespoons (30 grams) of hemp seeds (optional)

Instructions: In a blender, add the water and Greek yogurt. Next, add the remaining ingredients and blend until smooth.


Tofu stir-fry


  • 1 block (350 grams) of extra firm tofu, cubed
  • 2 cups (185 grams) of instant brown rice
  • 2 carrots, chopped
  • 1 cup (175 grams) of broccoli, chopped
  • 1 red pepper, sliced
  • 1 yellow onion, diced
  • 1–2 tablespoons (15–30 grams) of fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1–2 tablespoons (15–30 mL) of honey (or to taste)
  • 2 tablespoons (30 mL) of low sodium soy sauce
  • 1/4 cup (60 mL) of red wine vinegar or orange juice
  • 1/4 cup (60 ml) of sesame oil or vegetable oil

Instructions: Prepare the brown rice according to box instructions. While it’s cooking, slice the veggies and tofu and set them aside. To make the sauce, mix the ginger, garlic, honey, soy sauce, oil, and red wine vinegar or orange juice in a medium-sized bowl.

In a large, oiled skillet, cook the tofu until light brown. Remove from heat and place on a paper towel. Add the broccoli, pepper, onion, carrots, and 1/4 of the stir fry sauce to the skillet. Cook until tender, then add the cooked tofu, rice, and remaining sauce to the skillet.

Tip: You can use any leftover veggies in the stir fry to reduce food waste.



Baked frittata


  • 8 eggs
  • 1/2 cup (118 mL) of water
  • 1 cup (175 grams) of broccoli
  • 2 cups (60 grams) of baby spinach
  • 2 garlic cloves, minced
  • 1/2 cup (56 grams) of shredded cheese
  • 1 teaspoon of thyme
  • salt, pepper, and pepper flakes to taste


  1. Preheat the oven to 400°F (200°C).
  2. Whisk the eggs, water, and spices in a bowl.
  3. Lightly oil a large skillet, cast-iron pan, or oven-safe pan with cooking spray.
  4. While the oven is preheating, sauté the veggies in a skillet or pan over medium heat.
  5. After a few minutes, add the egg mixture to the pan. Cook for 1–2 minutes or until the bottom is cooked and the top is beginning to bubble.
  6. Sprinkle grated cheese on top.
  7. Bake it in the oven for 8–10 minutes or until done. To check, place a cake tester or knife in the center of the frittata. If the egg continues to run, leave it for another few minutes and retest.


Peanut butter and jelly sandwiches with strawberries


  • 8 slices of whole wheat bread
  • 1 tablespoon (15 mL) of peanut butter or nut-free butter
  • 1 tablespoon (15 mL) of jam
  • 1 cup (152 grams) of strawberries per person


Turkey roll-ups


  • 8 mini soft-shell tortillas
  • 8 slices of turkey
  • 2 medium avocados (or a package of guacamole)
  • 1 cup (56 grams) of shredded cheese
  • 1 cup (30 grams) of baby spinach

Instructions: Lay tortilla shells flat and spread avocado or guacamole on top. Next, add one slice of turkey, baby spinach, and shredded cheese to each tortilla. Roll the tortilla tightly and cut in half.

Tip: To keep the roll-ups from falling apart, add a toothpick. Be sure to remove the toothpick before serving it to small children.


Homemade chili


  • 1 pound (454 grams) of ground beef
  • 1 can (19 ounces or 540 grams) red kidney beans, rinsed
  • 1 can (14 ounces or 400 grams) of stewed tomatoes
  • 1 jar (15 ounces or 443 mL) of tomato sauce
  • 1 yellow onion
  • 2 cups (475 mL) of low sodium beef broth
  • 1 tablespoon (15 grams) of chili powder
  • 1 teaspoon of garlic powder
  • 1 tablespoon (15 grams) cumin
  • 1/4 teaspoon of cayenne pepper (optional)
  • salt and pepper to taste
  • shredded cheese (optional as a garnish)

Instructions: In a large soup pot, sauté the onions in oil until translucent. Next, add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the meat has browned. Add all spices, tomato sauce, stewed tomatoes, and red kidney beans.

Next, add the broth and bring it to a bowl. Reduce the temperature to medium heat and cook for 30 minutes. Top with cheese if desired.



French toast and fruit


  • 6–8 eggs
  • 8 slices of whole wheat bread
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of vanilla extract
  • 1 cup (151 grams) of blackberries or strawberries, frozen or fresh
  • maple syrup (to taste)

Instructions: In a wide bowl, whisk the eggs, cinnamon, nutmeg, and vanilla extract until combined and fluffy. Oil a large skillet with butter or oil and bring it to medium heat. Place the bread into the egg mixture and coat each side. Fry both sides of the bread until golden brown.

Repeat this process until all the bread is cooked. Serve with fruit and maple syrup.

Tip: For an extra treat, top with whipped cream or powdered sugar.


Cheese, crackers, and grapes


  • 5 whole grain crackers per person
  • 2 ounces (50 grams) of Cheddar cheese, sliced (per person)
  • 1/2 cup (50 grams) of grapes

Tip: Many crackers are made with refined flours, oils, and sugar. For a healthier option, select 100% whole grain crackers.




  • 4 medium-sized soft-shell tortillas
  • 1 pound (454 grams) of boneless chicken breasts, sliced
  • 2 red bell peppers, sliced
  • 1/2 of a red onion, chopped
  • 1 avocado, sliced
  • 1 cup (56 grams) of Monterey Jack cheese, shredded
  • 1 cup (56 grams) of Cheddar cheese, shredded
  • 1 package of taco seasoning
  • salt and pepper to taste
  • olive oil, as needed
  • sour cream, as needed
  • salsa, as needed

Instructions: Preheat the oven to 375°F (190°C). In a large skillet, add the oil, peppers, and onion. Cook them for about 5 minutes. Add the chicken and spices and fry until completely cooked through and golden on the outside.

Place each tortilla shell on a baking tray. Add the cooked veggies and chicken to one side of the tortillas, then top with avocado and cheese. Fold the other side of the tortilla over. Bake for 10 minutes or until golden brown. Serve with sour cream and salsa.

Tip: For a vegetarian option, you can use black beans instead of chicken.

Shopping list

The following list can be used as a shopping guide to help you gather groceries for this 1-week meal plan. You may need to adjust the portions depending on the size and needs of your family.

Vegetables and fruit

  • 4 medium tomatoes
  • 1 package of cherry tomatoes
  • 1 bunch of celery
  • 1 package of baby spinach
  • 1 large head of Bibb lettuce
  • 2 oranges
  • 2 large English cucumbers
  • 1 large piece of ginger
  • 2 packages of strawberries
  • 1 package of blueberries
  • 1 package of blackberries
  • 2 kiwis
  • 6 bell peppers
  • 1 pack of matchstick carrots
  • 5 avocados
  • 1–2 heads of broccoli
  • 7 yellow onions
  • 2 red onions
  • 4 bulbs of garlic
  • 3 large carrots
  • 1 bag of Yukon Gold potatoes
  • 1 large bag of frozen berries
  • 1 bunch of bananas
  • 1 large bag of grapes
  • 1 jar of black olives
  • 1 jug (33 fluid ounces or 1 liter) of orange juice

Grains and carbs

  • 8 whole grain English muffins
  • 4 packets of plain, instant oatmeal
  • 1 bag of hemp seeds (optional)
  • 2 loaves of whole wheat bread
  • 1 package (900 grams) of macaroni or rotini noodles
  • 1 package of whole wheat bagels
  • 4 whole grain ciabatta buns
  • 1 package of hamburger buns
  • 1 package of instant brown rice
  • 1 package of mini soft tortillas
  • 1 package of medium-sized soft-shell tortillas
  • 1 box of whole grain crackers
  • 6 hard-shell tacos


  • 2 dozen eggs
  • 2 blocks (450 grams) of Cheddar cheese
  • 1.5 gallons (6 liters) of cow’s or soy milk
  • 4 ounces (113 grams) of feta cheese
  • 1 package of Monterey Jack cheese slices
  • 24 ounces (650 grams) of cottage cheese
  • 24 ounces (650 grams) of Greek yogurt


  • 2 blocks (500 grams) of extra firm tofu
  • 1 store-bought rotisserie chicken
  • 1 can (19 ounces or 540 grams) of black beans
  • 1 can (19 ounces or 540 grams) of red kidney beans
  • 1 pound (454 grams) of ground turkey
  • 2 pounds (900 grams) of ground beef
  • 1 pound (450 grams) of boneless chicken breasts
  • 1 package of pepperoni slices
  • 1 package of turkey slices

Canned and packaged items

  • 2 cans of low sodium tomato soup
  • 1 can (14 ounces or 400 grams) of stewed tomatoes
  • 2 jars (30 ounces or 890 mL) of tomato sauce
  • 1 bag of chopped walnuts (optional)
  • 1 package of hummus
  • 1 box of original, plain Cheerios (or similar brand)
  • 1/2 cup (96 grams) of popcorn kernels
  • 1 cup (175 grams) of dark chocolate chips
  • 1 jar of peanut butter
  • 1 jar of strawberry jam
  • 1 package (2.2 pounds or 1 kg) of cut french fries
  • 2 cups (500 mL) of low sodium beef broth

Pantry staples

Since these items are usually pantry staples, you may not need to buy them. Still, it’s best to review your pantry inventory before shopping.

  • olive oil
  • balsamic vinegar
  • red wine vinegar
  • Dijon mustard
  • mayonnaise
  • sriracha
  • salt
  • honey
  • pepper
  • thyme
  • soy sauce
  • sesame oil
  • vegetable oil
  • pepper flakes
  • brown sugar
  • salsa
  • sour cream
  • taco seasoning
  • Parmesan cheese
  • pickles
  • chili powder
  • garlic powder
  • cumin
  • cayenne pepper
  • cinnamon
  • nutmeg
  • vanilla extract
  • maple syrup

The bottom line

Coming up with a weeklong meal plan that meets the needs of your whole family can be tricky.

Notably, this 1-week meal plan provides your family with delicious, nutritious, and kid-friendly meals. Use the shopping list as a reference and adjust it based on your family’s needs and budget. When possible, involve your kids and other family members in cooking.

At the end of the week, ask your family members which meals they liked best. You can then revise this list or use it again for another week.

Written by Katey Davidson, 

Thank you for reading 🙂

What Happens When You Take Insulin~Diabetes Information

The effects of insulin on the body

Insulin is a natural hormone produced by your pancreas that controls how your body uses and stores blood sugar (glucose). It’s like a key that allows glucose to enter cells throughout your body.

Insulin is a vital part of metabolism. Without it, your body would cease to function.

When you eat, your pancreas releases insulin to help your body make energy out of glucose, a type of sugar found in carbohydrates. It also helps you store energy.

In type 1 diabetes, the pancreas is no longer able to produce insulin. In type 2 diabetes, the pancreas initially produces insulin, but the cells of your body are unable to make good use of the insulin. This is called insulin resistance.

Unmanaged diabetes allows glucose to build up in the blood rather than being distributed to cells or stored. This can wreak havoc with virtually every part of your body.

Blood tests can quickly indicate whether your glucose levels are too high or too low.

Complications of diabetes include kidney disease, nerve damage, heart problems, eye problems, and stomach problems.

People with type 1 diabetes need insulin therapy to live. Some people with type 2 diabetes must also take insulin therapy to control their blood sugar levels and avoid complications.

If you have diabetes, insulin therapy can do the job your pancreas can’t. The following types of insulin are available:

  • Rapid-acting insulin reaches the bloodstream within 15 minutes and keeps working for up to 4 hours.
  • Short-acting insulin enters the bloodstream within 30 minutes and works for up to 6 hours.
  • Intermediate-acting insulin finds its way into your bloodstream within 2 to 4 hours and is effective for about 18 hours.
  • Long-acting insulin starts working within a few hours and keeps glucose levels even for about 24 hours.

Insulin injection sites

Insulin is usually injected into the abdomen, but it can also be injected into the upper arms, thighs, or buttocks.

Injection sites should be rotated within the same general location. Frequent injections in the same spot can cause fatty deposits that make delivery of insulin more difficult.

Insulin pump

Instead of frequent injections, some people use a pump that regularly delivers small doses of insulin throughout the day.

The pump includes a small catheter that is placed in the fatty tissue underneath the skin of the abdomen. It also has a reservoir that stores the insulin and thin tubing that transports the insulin from the reservoir to the catheter.

The insulin in the reservoir needs to be refilled as necessary. To avoid an infection, the insertion site must be changed every 2 to 3 days.

Produced in the pancreas

When you eat, food travels to your stomach and small intestines, where it’s broken down into nutrients that include glucose. The nutrients are absorbed and distributed via your bloodstream.

The pancreas is a gland located behind your stomach that performs an essential role in the digestion process. It creates enzymes that break down the fat, starches, and sugar in the food. It also secretes insulin and other hormones into your bloodstream.

Insulin is created in the beta cells of the pancreas. Beta cells comprise about 75% of pancreatic hormone cells.

Other hormones produced by the pancreas are:

  • glucagon, which alerts your liver to raise your blood sugar if it gets too low
  • gastrin, which stimulates the production of gastric acid in your stomach
  • amylin, which helps control your appetite

Energy creation and distribution

The function of insulin is to help transform glucose into energy and distribute it throughout your body, including the central nervous system and cardiovascular system.

Without insulin, cells are starved for energy and must seek an alternative source. This can lead to life threatening complications

Liver storage

Insulin helps your liver take in excess glucose from your bloodstream. If you have enough energy, the liver stores the glucose you don’t need right away so it can be used for energy later.

In turn, the liver produces less glucose on its own. This keeps your blood glucose levels in check. The liver releases small amounts of glucose into your bloodstream between meals to keep your blood sugars within that healthy range.

Muscle and fat storage

Insulin helps your muscles and fat cells store extra glucose so it doesn’t overwhelm your bloodstream.

It signals your muscle and fat tissue cells to stop breaking down glucose to help stabilize your blood sugar level.

The cells then begin creating glycogen, the stored form of glucose. Glycogen provides your body with energy when your blood sugar level drops.

When your liver can hold no more glycogen, insulin triggers your fat cells to take in glucose. It’s stored as triglycerides, a type of fat in your blood, that can be used for energy later.

Balanced blood sugars

Blood sugar, or glucose, is used by your body for energy. When you eat, it’s created by many of the carbohydrates you’re consuming. Glucose is either used right away or stored in your cells. Insulin helps keep the glucose in your blood within a normal range.

It does this by taking glucose out of your bloodstream and moving it into cells throughout your body. The cells then use the glucose for energy and store the excess in your liver, muscles, and fat tissue.

Too much or too little glucose in your blood can cause serious health problems. Besides diabetes, it can lead to heart, kidney, eye, and blood vessel problems.

Healthy cells

Cells in every part of your body need energy to function and remain healthy. Insulin provides the glucose that cells use for energy.

Without insulin, the glucose remains in your bloodstream, which can lead to dangerous complications like hyperglycemia.

Along with glucose, insulin helps amino acids enter the body’s cells, which builds muscle mass. Insulin also helps cells take in electrolytes like potassium, which keeps your bodily fluids level.

In the bloodstream

When insulin enters your bloodstream, it helps cells throughout your body — including in your central nervous system and cardiovascular system — to absorb glucose. It’s the circulatory system’s job to deliver insulin.

As long as the pancreas produces enough insulin and your body can use it properly, blood sugar levels will be kept within a healthy range.

A buildup of glucose in the blood (hyperglycemia) can cause complications like nerve damage (neuropathy), kidney damage, and eye problems. Symptoms of high blood glucose include excessive thirst and frequent urination.

Too little glucose in the blood (hypoglycemia) can make you feel irritable, tired, or confused. Low blood sugar can lead to loss of consciousness.

Ketone control

Insulin helps your cells use glucose for energy. When cells can’t use the extra glucose, they begin to burn fat for energy. This process creates a dangerous buildup of chemicals called ketones.

Your body tries to get rid of the ketones through your urine, but sometimes it can’t keep up. This can lead to a life threatening condition called diabetic ketoacidosis (DKA). Symptoms include sweet-smelling breath, dry mouth, nausea, and vomiting.HEALTHLINE CHALLENGESLooking to cut back on sugar? We’ll give you some sweet tips

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DIY Picture Holder

River Rock Picture Holder
  • Rocks
  • Crafting Wire
  • Paints (whichever colors you would like)
  • Paint Brushes

Easy Step-by-Step Directions:

  1. Wrap the base of the rock in wire, extending the wire upward and forming a loop for images.
River Rock Picture Holder
  1. Paint the entire form (rock and wire) and allow it to dry fully.
  2. Insert your photo or table number to the picture holder placing on display at home or at your event!
River Rock Picture Holder

Thank you for reading 🙂