August 30 at 8:22am
Quick post (for me), have a lot of errands today. I looked over the
stats of my food and I have been having too much protein and not quite enough
fat, so in addition to feeling naughty for eating fats that ADA has said are
bad for me, I have to break the high protein mindset:) So this photo, titled
"breakfats", originally a typo but I decided not to change it, has
coffee with full cream, one farm egg cooked in butter into which a tablespoon
of creole mix was sauteed first (onions, peppers, spices) and topped with
monterey/colby cheese and served along side FOUR pieces of bacon. I was going
to only eat 2 pieces but I got the raw microwave bacon and t comes in a pack of
four and it was cooked so well that if I saved it the fat would be tto hard and
even with warming it would be way too crisp. Of course the thought did not
occur to me to save it for garnish or flavoring for another dish until I ate
every last bite. lol.
August 30 at 8:34am
The fat, carb, protein ratio is 65:2:33. I think some of the discomfort
I was feeling was due to too much protein as much as the lowering of the carbs
(remembering the hi pro regimes of my athletic youth) With that in mind, this
regime (not DIET) will not be as expensive as I thought
August 30 at 8:39am
OOPS, correction, i forgot to add in the butter, so the ratio is
72:1:27 should easily hold me for several hours!
August 30 at 9:39am
Trying to figure out how to make low carb mousakka or parm for Sunday
using some of my homemade tomato sauce, while my son and his girlfriend chow
down on linguine and meatballs. I don't usually bread the eggplant anyway
before I fry it, just dip it in egg but the sauce is quite concentrated.
August 30 at 11:30am
(A friend in one of my diabetic support groups suggested xanthan gum) ?xanthan
gum? Lol my Italian ancestors are turning in their graves! All kidding aside,
I've yet to add tomato paste to the sauce. It's 16 grams per cup (thick sauce
either cooked to thickness or paste added) that would make a generous serving,
I could halve it and add a lot of Mozzarella (I can get full fat polly-o at
Publix) and still have a good filling meal. It would be a once in a while
treat. How would I use the xanthan gum? This is very new to me - using it to
thicken with, actually using it at all.
From my friend:” Easiest way to
use xanthan gum is sprinkle into hot sauce and whisk, whisk, whisk. Although
using mozzarella is an excellent idea or parmesan should work too. Netrition
sells a product called "thick it up" which is a combo of locust bean,
acacia, xanthan and guar gum, which works very well too. Psyllium husks might
work too, although I have not really played with them yet. I have recipe for
psyllium crackers I have been meaning to try.”
“If it is just a once in a while
thing, I would and you can bring it in at 16 grams a cup, I think I might just
go with the real thing”
“There is a really good article
on xanthan here: http://www.modernistcookingmadeeasy.com/.../more/xanthan-gum”
August 30 at 3:28pm
My PP BG after breakfast (only 1 gm carb) was 120. I was a little
sleepy after running around this morning and decided to take a nap before
Lunch. After about 30 minutes I realized it was time for lunch but wanted to
get another 30 minutes in, Bailey, my dog, was not having it and climbed up on
the bed sweetly nudging me, climbing on top of me (she's 70 lbs) and I thought
she had to go out, so I got up to let her out and it wasn't really what she
wanted, I felt a bit fatigued so I decided to take my BG and start lunch. BG
was 75 at 1:10p, ate lunch ad since I had that scary episode Monday, couldn't
wait two hours so at an hour and twenty minutes after lunch my BG was 120, at 2
hours PP 129. Ok, I feel better and I did eat more carbs because of the BG of
75. I am still learning. Still not used to BGs below 90 yet. Now I shall resume
my nap:) i think I am going to shoot for 15 gms at each meal for right now
since I am still taking quite a bit of insulin.
August 30 at 4:26pm
Lol, Low carb ice cream isn't bad but the flavors are few, no sugar
added or sugar free are like eating laxatives but I don't have the craving
anymore, possibly because my choices do not include Cherry Garcia:) Here's a
low carb recipe using ricotta: http://healthyindulgences.net/2008/08/low-carb-low-fat-ice-cream-with-a-secret-ingredient-shh/
August 30 at 4:43pm
I used to use this recipe on the south beach diet, it is 7.8 gm for an
occasional treat. I used whole milk polly-o ricotta because it is very smooth,
not grainy or lumpy and it was delicious! http://www.food.com/recipe/south-beach-diets-mocha-ricotta-creme-phase-i-110938
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