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What do Type 1 Diabetes, Smores, and Vashon Island all have
in common? Camp Sealth! This last week I was out on Vashon Island at Camp Sealth working as a Dietetic Intern for the American Diabetes Association. I
was surrounded by many cute kids with Type 1 Diabetes that wanted to experience
the “normal” camp life. They swam, they played, they made tie-dye t-shirts, and
of course they ate camp food; smores, pasta, fish sticks, trail mix, and much
more. They were just like any other kid, except they had to manage a chronic
For those of you that do not know, Type 1 Diabetes is an
autoimmune disease. The immune system attacks the cells of the pancreas, which
produces and releases insulin. Insulin is a very important hormone that is
required by our cells to absorb glucose, the main form of energy for our body.
Glucose comes from the foods we eat and can be utilized immediately as energy,
stored in the liver and muscles as glycogen, or it can be stored as fat.
Glucose is very important for optimal brain function, as the brain
preferentially uses glucose as energy. Without adequate dietary glucose our
bodies enter a starvation mode, utilizing ketones as a secondary form of energy
to supply the brain.
In individuals with Type 1 diabetes, they are unable to
utilize the dietary glucose because their pancreas does not produce insulin.
Consequently, they need to administer insulin in order to utilize dietary
glucose and avoid extreme levels in the blood. If the insulin is not
administered correctly, or adequate carbohydrate food sources consumed do not
match the insulin dose, individuals can quickly become hypo or hyperglycemic.
Hypoglycemia is a state of very low blood glucose, whereas hyperglycemia is a
state of very high blood glucose. Both states are very dangerous and life
My role, as the intern, was to carb count each and every
snack and meal that the children would eat, allowing the medical staff to dose
them with insulin accordingly. It was imperative that I calculated each food
item as precisely as possible as the insulin dose was based upon the total
carbohydrates the campers chose to eat at mealtime.Since Camp Sealth has a mission to offer
campers a true camp experience, the children were able to indulge in the
traditional camp foods because of the close supervision of all the medical
staff, including providers, nurses, medical assistants, dietitians, and
interns. This way the kids could enjoy pasta for dinner and smores for dessert at
a total carb count of 188g without immediately entering a hyperglycemic state.
This trip not only made me thankful that I have a healthy
pancreas, but it also helped me understand and become aware of the time and
effort required to manage this chronic disease. I now truly empathize with this
With that being said, although I loved my experience at Camp
Sealth, and am thankful for everything that I learned, I am glad to be home to
eat my own food. I remember the days as a child, when I was ecstatic when my
parents brought home fish sticks as a treat. But today, I can live without them
and the super creamy coleslaw too.....
So in remembrance of Camp Sealth and our “Fish Sticks and
Coleslaw” dinner, I created Chipotle Lime Fresh Rolls. I guess the only
similarity in these two meals is the word “slaw”, but I just craved this
healthy, zesty take on the traditional American salad. And then I added turmeric tofu and wrapped it
all in a brown rice wrapper. Easy, peasy!
And just in case you are wondering one serving of 3 Chipotle
Lime Fresh Rolls has 47g of carbs :)
Chipotle Lime Slaw
Adapted from Sprouted
Makes 8 servings
FOR THE DRESSING
2 limes, juice and zest (about ¼ cup juice)
¼ cup extra virgin olive oil
1 ½ tablespoons honey
½ teaspoons sea salt
½ teaspoons chipotle chili powder
1 ½ tablespoons Vegenaise
Fresh ground pepper
FOR THE SLAW
1 medium head green cabbage
4 leaves lacinato kale, deveined
½ small red onion, finely diced
1 ripe mango, diced
½ bunch cilantro, chopped
1/3 cup raw macadamia nuts
Whisk together the dressing ingredients. Add fresh ground
pepper to taste. Set aside.
Remove the two outer leaves of the cabbage and then cut the
head of cabbage into quarters. With a large chef knife finely shred the cabbage
into thin ribbons until you come towards the last inch before the end. Compost
the thick end piece and toss the remaining cabbage into a large salad bowl.
Cut the lacinato leaves into thin ribbons and add to the
cabbage. Then top with the onion, mango, and cilantro. Over medium low heat,
toast the macadamia nuts, and then coarsely chop. Add to the salad ingredients.
Mix everything thoroughly. Set aside.
At this point you can
continue to make fresh rolls, or you can make a slaw. If you choose to make a
slaw, add the dressing to the salad ingredients and mix well. Allow to marinate
for about 5 minutes and serve immediately. You can also just toss the amount
that you want for the meal and cover the remaining ingredients for another
Turmeric Tofu Sticks
Makes 1 serving
3 oz sprouted super firm tofu, cut into sticks
½ teaspoon coconut oil
Sprinkle of turmeric
Sea salt and pepper to taste
Heat a well seasoned cast iron skillet over medium heat. When
hot add the coconut oil and the tofu sticks. Sprinkle with turmeric. Sauté on
each side until crisp. When done, season with salt and pepper to taste.
Chipotle Lime and Turmeric Tofu Fresh Rolls
Makes 1 serving of 3
3 brown rice paper wraps (original white ones work fine too)
3 handfuls slaw
1 ½ tablespoons chipotle lime dressing
1 serving turmeric tofu
Optional: sliced avocado
Mix together the slaw and the 1 ½tablespoons of dressing. Set aside
Fill a large skillet with water and heat over medium. Once
warm turn off the heat. Carefully dip 1 rice paper into the warm water for
about 5-10 seconds. Gently remove it from water and place onto a large plate.
Top the first rice paper with 1/3 of slaw mixture and 1/3 of
the tofu sticks. Add additional avocado slices if desired. Fold the bottom edge of the wrap over the slaw. Fold in both
sides and carefully, and tightly roll up the wrap. Set aside. Do the same with
the remaining two.
Cut each roll in half diagonally and serve immediately. You
can also serve the rolls with the creamy avocado dip or seasoned rice vinegar.