I went to the dr. today for the first time since stopping metformin.
I started the drug about two years ago and had terrible side effects, including heart problems, anxiety and upset stomach. It also occurred to me that while on metformin I was actually in a state to conceive a baby, which totally blew my mind and I panicked. So I stopped taking it and instantly felt better and gained back all the weight I had lost.
The dr is a little older than I am, which one of the reasons that I like going to her. She recommended acupuncture (I live near Boulder, so this is not such an off the wall idea for the area). She prescribed Metformin but at a lower dose and encouraged me to eat 6 small meals a day and to actively try for 6 months before we revisit the topic.
I have had acupuncture in the past, and I can say that it helped with what was bothering me, so I am not against the idea. I am willing to go back on the Metformin and try to balance out my blood sugar and lose some weight. I will try to come up with some snacks I can take to work so I can eat a few meals there. Ha what a laugh, I have no idea how I will manage that, but you all can follow along as I put my ideas up here.
But the main obstacle I think I might need to overcome is the actuality of wanting a baby. I don’t think I am there yet. I don’t have a bone in my body that feels like it “needs” a baby to complete my life. I need to get my head in the game, and that’s a sports reference for a girl that doesn’t watch sports.
Roast Pork Loin with Apple Bacon Compote (adapted from Martha Stewart and The Girl and the Fig)
- 1 bone-in pork loin roast (3 1/2 pounds)
- 2 tablespoons Maldon sea salt
- 2 cloves garlic, coarsely chopped
- 2 tablespoons fresh, coarsely chopped marjoram leaves
- 3 Gala apples, peeled, cored, and each cut into thin slices
- 2 tablespoons + ¼ cup lime juice
- 2 onions sliced thin
- 2 slices of bacon cup into small bits
- 1/4 cup cranberries
- ¼ cup dried cherries
- ½ cup water
- 1 cinnamon stick
- pinch nutmeg
- 1 teaspoon mustard seeds
- Preheat oven to 475 degrees.
- Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
- Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
- Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
- Meanwhile, render bacon in a medium saucepan until crisp. Remove bacon leaving the fat.
- Add onions to bacon fat and cook stirring often until carmelized (20 min)
- Toss apple pieces with the 2 tablespoons of lime juice in a bowl. Set aside. Simmer cranberries cherries, water, the remaining lime juice, cinnamon, nutmeg, onions, bacon and mustard seeds in a sauce pot for 10 minutes. Add apples and simmer for an additional 5 minutes. Remove from heat.
- Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.