I am NOT a doctor, dietician or expert. Do I know everything there is to know about diabetes? Heck no, but I do know what it’s like to live with it.
Saturday, November 1, 2014
It’s a matter of taste
I have spoken before how, over
the course of several years, I’ve slowly changed what I eat. I have always
adored bread. I used to eat too-large portions of pasta. Muffins. Potatoes.
Cookies. Other stuff. Things have changed. I’ve found replacements or
adjustments to a lot of my previous carb-heavy cravings and my portion sizes
have reduced dramatically. I can still overeat stuff like a boss now and then,
but I have found that my tastes have changed, slowly, and I often don’t get as
much satisfaction out of those previous splurges as I used to. They just don’t taste
as good. I don’t feel like they are worth the splurge.
I love to share ideas and foods
in the hopes that someone else might find benefit in their D lives as well.
Remembering that everyone is different, and so is their diabetes, I very much dislike it when someone
touts a certain food or carb level or widget that “will make all the difference
in your diabetes”. That makes it difficult for me to share recipes etc. since I
have no idea if others will like it as much as I do and I don’t want anyone to
think I’m saying that “this is the way”.
I decided to begin sharing some
of these foods with you, along with the caveat that they might not work for
you. You might not like the flavor. You might not appreciate the texture. You
might still be at a stage where you just can’t let go of your
bread/pasta/potatoes/sweets. I realized that that’s ok. I’m just going to put
it out there and let you decide for yourself.
I have been following some low-carb/paleo folks on FB just
so I can find some new recipes. I’m not following a specific diet, especially
not paleo, but you can find some great low-carb recipes on these websites. Here
are a few I follow that often have great ideas: DJ Foodie, Holistically Engineered and The Low Carb Test Kitchen. These folks will often post
recipes from other food blogs, not just their own. I’m not telling you that “you
simply must follow them!” I’m recommending them as a way to find new, low-carb
recipes if that’s your desire.
Bread. I like me some bread but I can’t eat “regular”
bread without seeing blood glucose spikes, even the touted whole wheat variety.
I’ve already shared with you a bread recipe that I like that is made with eggs
and parmesan cheese. (It’s remarkable to me that it comes out like bread when
there is no flour in it. Chemistry is amazing.) Yesterday I tried a different
variety of bread and I like it. It’s “rye” bread, without the rye. It is higher
in fat and only 1.8 grams of carbs per serving (based on what the author of the
recipe says.) This bread is moist, but that can be dealt with in your toaster
if you prefer. Non-grain breads are a lot denser than breads made with flour.
It is an acquired taste/testure, but I’ve acquired it. You could too, if you
want. Here is the link to the recipe.
I had an egg sandwich this
morning. That is one breakfast I truly enjoy and can no longer do with “regular”
bread. It was yummy. I feel that I would be remiss if I didn’t share this
recipe with you. You might not like it, but maybe you will. It’s a matter of