recipes posted

testalot
By testalot Latest Reply 2015-02-28 04:10:28 -0600
Started 2015-01-30 12:12:42 -0600

not really much 2 say…just an irk really. I keep glancing through all the diabetic recipe's sent 2 my email and have 2 say that 90% percent of them are so high in carbs they would put me in a coma. I guess I'm just sick of eating in such moderation and such limited variety that this vent seemed worthwhile. lol! not so much anymore. guess I'll go munch on "a" cracker. unsalted of course and made from almond-meal.


13 replies

Fefe12
Fefe12 2015-02-28 04:10:28 -0600 Report

I grew up with a gourmet cook in the house. So I although I hav a million cook books and recipes, I don't use them very often. I see something I like and just try to copy it the best I can. So of course it will have less sugar, pasta, etc. For example, i lov clam chowder, but i want a bowl not a half cup serving with potatoes. So I made clam chowder without potatoes. Didnt miss them at all. There are too many foods and too many countries of food to try to get bored. I use a zucchini cutter to make strands like pasta for sauce. I cut zucchini long ways to make lasagna. I don't eat much bread, when I do its one slice of sourdough. My burgers are lettuce wrapped. And with a good hot dog get all the fixings and eat it with a fork and leave the bun. love potatoes, try using the small Yukon golds, boil them with skin on, take ur hand and smash them just till they come out of thier skins, but just a bit, u don't want them falling apart. Then brown n a bit of olive oil, salt, peper and any topping you like. 1 small potatoe should be 1 serving. Don't be too strict with your recipe, use it to get the combination of spices. Try using fish instead of beef, chicken instead of pork. Try Mexican instead of Thai. I can talk about food for hours. I Lov where it transports me when I experience the different flavors. Food shouldnt be scary, it should be fun. Give it a try, but most of all have fun.

testalot
testalot 2015-02-02 19:04:46 -0600 Report

hey there. hope i didn't sound 2, um… truculent with my post. I suppose the dietary limitations of my life have changed so drastically over the past few years its sometimes hard 2 accept. moving forward with limited negativity is easier said than done but I am learning…every day. thanx for ur feedback.

aleahk
aleahk 2015-02-02 13:58:12 -0600 Report

Hey testalot,
We send out recipes that work within guidelines provided to us by a dietitian. However, we realize that different meal plans work for different people. We really want to understand what works for our members. What exactly are you looking for in the recipes we provide? I would love to hear opinions from a variety of people! Thanks for your feedback

Gabby
GabbyPA 2015-02-02 12:15:30 -0600 Report

This is why I simply find a recipe that I really would like to try. Then I just make my adjustment to it to bring it more into my realm of carb allowances. I have made some things in the past that end up being too expensive "carb wise" that I have to pawn them off on the rest of the family. But sometimes I find I can turn a high carb recipe into a little low carb gem. It's part of the fun of it all.

jayabee52
jayabee52 2015-02-01 02:15:54 -0600 Report

Howdy Testalot
I believe that a lot of the recipes published elsewhere (and a few here on DC) follow more closely the Am Diabetes Assn (ADA) carbohydrate allowances.

I disagree with the ADA and have a more restricted meal plan. I have been following my meal plan for multiple years and have managed my T 2 diabetes without the use of diabetes meds or insulin for that length of time.

I have even been able to "cheat" and treat myself occasionally as long as it was not too often or too carb heavy.

Best to you

James

lilleyheidi
lilleyheidi 2015-01-31 00:31:08 -0600 Report

I always take the time to give a cursory glance over the recipes that come to my email, especially from DC, but your right, they are all higher in carb than I can eat as well. I do find some I can make substitutions for, but it is few and far between. Mostly, I just eat fresh. I've been fortunate enough to keep my BG low enough that I can have an occasional splurge without my sugar going overboard high. Best of health to you. Heidi

Pegsy
Pegsy 2015-01-30 15:45:54 -0600 Report

I appreciate your vent! Way too many carbs from most "published" sources for me too. I don't bother with any of the diabetic magazines. I find a few keepers here and on other websites but not many. One book that I have really found useful is The Metabolism Miracle Cookbook by Diane Kress. I don't really use a lot of recipes anymore. I just try to eat fresh and healthy. I have a few snack and dessert recipes for "those moments". If I could find a way to make truly low carb pasta (soy noodles just don't get it nor does Dreamfield's pasta) and ice cream I would be so happy. I am going to experiment this summer making ice cream from almond milk and who knows what(?).

Type1Lou
Type1Lou 2015-01-30 12:38:50 -0600 Report

Diabetes is such a variable and individual disease that some can tolerate many more carbs than I can. I agree with you that many of the recipes here and in many diabetic cook-books are way too high in carbohydrate count for me…but they may not be for others. Before I even consider any recipe, I look at the serving size and carbohydrate content. If it doesn't meet my acceptable limits, it's out of consideration… I also adapt many recipes by substituting lower-carb ingredients…it's all about learning and determining what is acceptable for me.

Jibber Jabber
Jibber Jabber 2015-01-30 12:21:03 -0600 Report

I know…I think the recipes here and on other sites as well as the diabetes magazines have way to many carbs…when I feel like eating something I cant have..I just google…if I want lasagna I google super low carb lasagna…and I get a recipe…works every time!!!!

Type1Lou
Type1Lou 2015-01-30 12:41:38 -0600 Report

My husband loves his pasta. I've learned to meet his needs while not sabotaging my control. When I make spaghetti for him, the sauce on my plate goes over french style green beans or spaghetti squash while his is served over pasta. For lasagna, I make a regular one for him and a smaller dish for me, substituting the pasta with parboiled cabbage or spinach. In both cases, he gets his pasta while I indulge in a lower-carb yet palatable version of comfort food.

Jibber Jabber
Jibber Jabber 2015-01-30 18:24:11 -0600 Report

sounds yummy to me..love my veggies…my son and I laugh about it sometimes..because I really enjoy my diet now…BUT if I were eating this way all along I probably never would of gotten diabetes…thank God my children have learned from my mistakes…and are being very careful now..

Pegsy
Pegsy 2015-01-30 15:51:08 -0600 Report

Tomorrow my hubby is making his family's traditional Chicken & Noodles served over mashed potatoes. That leaves me out but I cannot rain on their parade so…I bought tofu noodles today for myself and I will just have to make due with that and skip the mashed potatoes. That's OK. It has been several years since they have indulged in this family tradition. I'll just indulge in my own personal low carb dessert afterward. :~)

Jibber Jabber
Jibber Jabber 2015-01-30 18:26:43 -0600 Report

So many wonderful low carb desserts…I made chocolate chia pudding the other night…it was so good I am thinking of making a big batch and having it with lunch ALL WEEK…I mean it has dairy..plus all the benefits of chia and 100% cacao…

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