Info for

Whether you’re a New Patient, a Parent of a Patient or a Healthcare Provider, we’re in this together. We’re here to not only get you the Products you need, but the support to help you live life to the fullest.

  • Time Change.  Fall Back.

    (from Prevention)

    Butterflied Turkey with Herb Gravy

    No Thanksgiving table is complete without an herb-roasted turkey. This recipe calls for garlic, fresh thyme, parsley, sage, and reduced-sodium chicken broth, which add flavor and depth. Just be sure to remove the skin from the turkey to cut back on fat and cholesterol.

    Herb Gravy Recipe


    1 14 lb turkey (giblets removed), split and flattened10 cloves garlic, lightly crushed

    12 sprigs fresh thyme or 1 tsp dried

    1/4 C extra virgin olive oil

    6 C turkey or chicken stock or reduced-sodium chicken broth

    6 tbsp. butter

    4 tbsp. freshly chopped parsley

    1 tbsp. freshly chopped sage

    1/3 C cornstarch (optional)


    1. Heat oven to 450°F. Put turkey in roasting pan. Tuck garlic and thyme under bird and in nooks of wings and legs. Rub with oil and salt.
    2. Roast. Baste with pan juices after 20 minutes. Begin to check temperature 15 minutes later. The turkey is done when thigh meat measures 165°F. Remove from pan and set aside.
    3. Spoon off excess fat. Add stock and cook on high, scraping brown bits from bottom of pan, until reduced to about 4 cups, 5 to 10 minutes. Simmer 5 minutes. Add salt and pepper as desired. Strain into saucepan.
    4. Stir in butter, parsley, and sage over medium heat. Mix cornstarch, if using, with 1/4 cup cold water. Add, stirring, until thick.
    Continue reading →

    See why nobody gets your diabetes products to you faster than Pumps It.

    STEP 1 : Get a Referral

    We get a referral from your Doctor, review your documentation and enter your information so you don’t have to.

    Info for New Patients

    STEP 2 : Get Your Info

    We verify your insurance. If it’s the first order of the year, we’ll also call your insurance provider. We use this information to get the best results for you.

    Understanding Insurance

    STEP 3 : Get In Touch

    We contact you, usually within half-a-day of receiving your referral, to discuss everything – from what your insurance provides to other diabetes products.

    Shop for Products

    STEP 4 : Get It Done

    We ship your order and email the tracking number. We ship UPS Ground and FedEx. You should receive order within 3-5 days.

    Contact us to learn more!

    Continue reading →

    Thank you to all the Men and Women that have served and those that are still serving.

    Continue reading →

    You won’t hear this from a lot of medical equipment suppliers, but it’s true – there’s no one “right way” to order your diabetes supplies.

    Every diabetes patient is different and the “right way” to order your products is as individual as you are.

    Lots of our customers love the ease and convenience that comes with automatically reordering their products.

    Is “Auto-Reorder” right for you?

    Here’s how it works:

    1. As a customer, you’re already signed up to reorder. We contact you about 3 weeks before your supply is scheduled to run out to remind you to reorder. We remember for you!
    2. If you don’t want to be contacted beforehand, simply sign up for “Auto-Reorder.” We’ll skip the phone call and ship your supplies as soon as they’re scheduled to run out.
    3. You’ll receive an email notifying you once your order has shipped, as well as the tracking number so you can follow its progress.

    Yes, it’s that quick and easy! But here’s our friendly advice – you should only sign up for “Auto-Reorder” if you consistently order the same product.

    If you prefer the personal touch or have other products you’d like to order, you shouldn’t sign up for “Auto-Reorder.” We call you regardless to touch base and make sure you’re getting everything you need. If you know what you want but need to order it after normal business orders, we have online ordering as well.

    At Pumps It, we believe the personal service we offer is just as important as the products we provide. So we pride ourselves on making it as easy as possible for you to order the products you need, whatever way is most convenient for you.

    Is “Auto-Reorder” right for you? Contact us or speak to your Patient Advocate to find out more.

    Continue reading →
  • March 23 is Diabetes Alert Day.

    This one-day “wake-up call” reminds us about diabetes and the serious health issues it can cause. Diabetes can lead to heart disease, vision loss, kidney disease and loss of toes, feet or legs.

    Sometimes you don’t even notice the symptoms of diabetes. Symptoms can occur gradually over several years, especially if you develop type 2 diabetes.

    In the United States, about 1 in 10 people has diabetes and prediabetes affects 1 in 3 people. Prediabetes means your blood sugar is higher than normal but not high enough to be considered type 2 diabetes.

    Take Control of Your Health.

    Take the one-minute Prediabetes Risk Test to check your risk. If you score high on this risk test, there is a strong chance you could have prediabetes. However, only a blood test by your healthcare provider can determine an official diagnosis.

    The good news is that prediabetes can be managed. Joining a CDC-recognized lifestyle change program can help you take steps to manage prediabetes and prevent or delay type 2 diabetes.

    “It’s not about how long you live. It’s about how well you live,” said program participant Cynthia Johnson. See short video testimonials, including Johnson and other participants.

    If you are at risk for type 2 diabetes, you can take steps to take control of your health.

    Continue reading →
  • Oh No!  My Child May Have Diabetes! (Part 1)

    (A three (3) part miniseries blog)

    Part One

    It was a typical 6-year check-up until the end when the doctor mentioned that she wanted to send my son to get blood work to check his glucose levels among other tests.  The thought of my son having diabetes took over my mind. What did I do wrong? Why my son? Will he need insulin shots? All these questions filled my mind. 

    Could this be because of his diet?  He was after all a 6-year-old boy! Very picky!  He would not eat vegetables, but he loved Fruit!  This was not going to be easy.  

    I thought of the symptoms of diabetes and he only had 3 of the 6 (the first 3 on the list).  Also, our family has a history of diabetes.

    • Increased thirst
    • Frequent urination
    • Fatigue
    • Unintended weight loss
    • Irritability and other mood changes
    • Blurred vision

    Can diabetes be managed by pills? I hope he won’t need shots! How was I going to change his behavior and routine so quickly without getting the resistance from him? No matter what the results, I know that I need to get him on the healthiest habits. I cannot change the present, but I can at least make sure he has a future. 

    Continue reading →
  • Oh No!  My Child May Have Diabetes! (Part 2)

    (A three (3) part miniseries blog)

    Part Two

    In my research, I found that nutrition for kids is about the same for adults.  Everyone needs the same nutrients.  Children, however, need different amounts and specific nutrients at different ages. 

    Consider these nutrient-dense foods:

    • Protein. Choose seafood, lean meat and poultry, eggs, beans, peas, soy products, and unsalted nuts and seeds.
    • Fruits. Encourage your child to eat a variety of fresh, canned, frozen or dried fruits — rather than fruit juice. If your child drinks juice, make sure it’s 100 percent juice without added sugars and limit his or her servings. Look for canned fruit that says it’s light or packed in its own juice, meaning it’s low in added sugar. Keep in mind that one-quarter cup of dried fruit counts as one cup-equivalent of fruit. When consumed in excess, dried fruits can contribute extra calories.
    • Vegetables. Serve a variety of fresh, canned, frozen or dried vegetables. Aim to provide a variety of vegetables, including dark green, red and orange, beans and peas, starchy and others, each week. When selecting canned or frozen vegetables, look for options lower in sodium.
    • Grains. Choose whole grains, such as whole-wheat bread, oatmeal, popcorn, quinoa, or brown or wild rice. Limit refined grains such as white bread, pasta and rice.
    • Dairy. Encourage your child to eat and drink fat-free or low-fat dairy products, such as milk, yogurt, cheese or fortified soy beverages.

    Aim to limit your child’s calories from:

    • Added sugar. Limit added sugars. Naturally occurring sugars, such as those in fruit and milk, are not added sugars. Examples of added sugars include brown sugar, corn sweetener, corn syrup, honey and others.
    • Saturated and trans fats. Limit saturated fats — fats that mainly come from animal sources of food, such as red meat, poultry and full-fat dairy products. Look for ways to replace saturated fats with vegetable and nut oils, which provide essential fatty acids and vitamin E. Healthier fats are also naturally present in olives, nuts, avocados and seafood. Limit trans fats by avoiding foods that contain partially hydrogenated oil.
    Ages 4 to 8: Daily guidelines for boys
    Calories1,200-2,000, depending on growth and activity level
    Protein3-5.5 ounces
    Fruits1-2 cups
    Vegetables1.5-2.5 cups
    Grains4-6 ounces
    Dairy2.5 cups

    Info above from Mayo Clinic

    Now, to include this info into a meal plan for my 6-year-old.

    Continue reading →
  • Oh No! My Child May Have Diabetes (Part 3)

    Oh No!  My Child May Have Diabetes!

    (A three (3) part miniseries blog)

    Part Three

    The results from the blood work are in.  My son DOES NOT have diabetes BUT I DO have to get my son on a healthier diet and more exercise.   I am thrilled but changing his diet, isn’t going to be easy.

    I have to say I consider myself lucky with my son.  He does not like sodas, but he does like chocolate milk.  He drinks a lot of water and he loves fruit.  He HATES vegetables.  He LOVES chicken, does not like beef.  He LOVES sweets! That’s the downfall.  But all I need to do is limit his sugar intake.

    My plan is to incorporate what he loves into a meal plan.  Make him try different thing.  Not so easy.  I turn to the internet once again for help.  So many awesome healthy recipes for children.  I have placed below the recipes for breakfast, lunch and dinner that my son has loved and asked for again and again.  My son is on his way to a healthy future (recipes below are


    (recipe courtesy of “Woman’s Day”)

    Sprinkling the pan with cornmeal keeps the dough from sticking and gives the crust that crunchy pizza-parlor texture. Do not have any on hand? Place your pie on parchment paper instead.

    YIELDS: 4      
    PREP TIME: hours 10 mins         TOTAL TIME: hours 25 mins


    • Cornmeal, for the baking sheet
    • Flour, for the surface
    • 1 lb. pizza dough, thawed if frozen
    • 1 tbsp. Dijon mustard
    • 4 oz. Gruyère, coarsely grated (about 1 cup)
    • 4 oz. thinly sliced deli ham
    • 1 bunch spinach, thick stems discarded
    • 4 large eggs
    • Green salad, for serving

    This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.


    1. Heat oven to 450°F. Lightly dust a large baking sheet with cornmeal. On a lightly floured surface, shape pizza dough into a 16″ oval or circle. Place on prepared sheet.
    2. Spread mustard over dough, then sprinkle with 3?4 cup of cheese. Top with ham, spinach and remaining 1?4 cup cheese.
    3. Working with one egg at a time, crack eggs into a small bowl, then slide onto pizza. Bake until egg whites are set, and crust is golden brown, 15 to 17 minutes. Serve with a salad, if desired.

    PER SERVING 508 CAL, 17.5 G FAT (7 G SAT FAT), 230 MG CHOL, 1,056 MG SOD, 31 G PRO, 55 G CAR, 3 G FIBER


    (courtesy of

    Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots. Source: EatingWell Magazine, July/August 2010


    • 1 cup fresh blackberries or raspberries, finely chopped
    • 1?½ tablespoons whole-grain mustard
    • 2 teaspoons honey
    • 1 pound chicken tenders, cut in half crosswise (see Tip)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 3 tablespoons cornmeal
    • 1 tablespoon extra-virgin olive oil


    • Step 1:  Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
    • Step 2:  Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
    • Step 3:  Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.


    Tip: Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”


    Per Serving:

    201 calories; total fat 7g 11% DV; saturated fat 1.3g; cholesterol 63mg 21% DV; sodium 459mg 18% DV; potassium 259mg 7% DV; carbohydrates 8.6g 3% DV; fiber 2g 8% DV; sugar 5g; protein 23.6g 47% DV; exchange other carbs 1; vitamin a iu 99IU; vitamin c 8mg; folate 13mcg; calcium 23mg; iron 1mg; magnesium 33mg; thiaminmg; added sugar 3g.


    1 Starch, 4 Lean Meat, 1 Fat


    (courtesy of

    Pineapple Teriyaki Chicken

    Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas. Source: EatingWell Magazine, September/October 2008

    • 1/3 cup dry sherry, (see Note)
    • ¼ cup reduced-sodium soy sauce
    • 2 tablespoons brown sugar
    • 1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
    • 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
    • 1 teaspoon cornstarch
    • 1 tablespoon butter


    Step 1:  Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.

    Step 2:  Meanwhile, preheat grill to medium-high.

    Step 3:  Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.

    Step 4:  Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.


    Note:  Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets–it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

    Tip:  You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

    Tip:  To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

    People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

    Continue reading →
  • Peanut Butter Energy Balls

    (From EatingWell)

    These healthy peanut butter and chocolate energy balls deliver a mixture of simple and complex carbohydrates to help fuel you up whenever you need a little boost. They are  no-bake and easy to make with ingredients you probably have on hand, like oats and nut butter. Feel free to experiment with different mix-ins–for example, dried fruit or chopped nuts–in place of the chocolate chips and coconut.

    Active: 20 mins

    Total: 20 mins

    Servings: 17

    Nutrition Profile:

    Heart Healthy


    Diabetic Appropriate

    Egg Free



    Low Sodium



    2 cups rolled oats (see Tip) 

    1 cup natural peanut butter or other nut butter 

    ½ cup honey 

    ¼ cup mini chocolate chips 

    ¼ cup unsweetened shredded coconut


    Step 1 Combine oats, peanut butter (or other nut butter), honey, chocolate chips and coconut in a medium bowl; stir well. Using a 1-tablespoon measure, roll the mixture into balls. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


    Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

    To make ahead: Store in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.

    Continue reading →