Carbs w Veggies

I think I have solved a very vexing problem. Rather than have the tantalizing carbs on my plate, pathetically small and lonely, I have decided to mix in the veggies in a variety of ways. That way I am not faced with cups of vegetables that definitely add to my feeling of carb craving.

Don’t get me wrong. I love vegetables. I love to eat them raw with dip or cheese, or steamed. I just don’t like them staring at me every singled night at dinner. I mean, come on, where’s the variety? Where’s the verve? Where’s the call to my taste buds?

My new approach is to start with the carb. Let’s say it’s rice. Rather than just dump it in a mound on my plate, how about making that rice into something I truly want to eat? And something that is going to be filling? How about some salsa or pico de gallo in there? How about some butter – aka fat – or a bit of a gravy made with a quick roux and some stock? How about some sautéed mushrooms or some wilted spinach cut small? The only limit is your creativity.

For me, starting with the carb and putting my vegetables in with the carb has become a sort of contest: How many different ways can I start with 30g of a carb and wind up with something that makes me wishing for more?

This is my Type2 hack. How about you?

 

Recipes Recipes Recipes

It’s probably clear by now that I am a wannabe organized person. I try. I honestly do, but by midweek, things start to fall apart. The trick for me is proving to be to anticipate this, to plan for this, and to view this as a Plot Twist rather than a failure of character. This new approach has gotten me a LOT further than self-recrimination and frenzied attempts to stick to the plan. Planning to go off plan actually is now part of the plan. Genius.

This section is dedicated to meal planning and recipes of all kinds. My glucose is hard to anticipate because I am often on prednisone at some dose or another. With that in mind, I eat 30g of carbs at a meal and 20g at a snack. I also realized in my diabetes class, that I tend to cook without fat. Not a good idea. As a result, I include healthy fats in the recipes whenever possible. One caveat: I’m not a nutritionist, so please check that my carb counts make sense to you. I’ll include all relevant info so that it’s simple for you to do.

I’m going to come up with things that make me happy. That means delicious breakfasts, some type of snack, good lunches, dinners that keep the family cheering, and late night mini-snacks. Eventually, I hope to include desserts, but I know my limits! I’m going for the soups first.

Abbondanza!

~Mia

 

 

 

 

Carb Counting Made Easy

I have had the Eat Smart Nutrition Scale for several years but never used it until last week. I have to say, it’s a game changer. I don’t know why I ever thought it was too complicated. I can get the carb count for a handful of strawberries as easily as I can weigh out 10 grams worth of wheat crackers.

EatSmart

So this scale has two modes. I use one made to calculate the carbs in a given amount of a food that does not have a label. (Mostly that’s fresh produce.) To do this, you enter the product code and the carbs are displayed. I use the other mode for foods that come with a label. I enter the grams in a serving, then the number of carbs in a serving. Then it gives me the carbs for a given amount of that food.

If I’m creating a meal or something as simple as yogurt with fresh strawberries, I can use the M+ function to add the carbs from each ingredient. I can also put a bowl on the scale first and zero it out for the bowl. This makes is simple to custom-make a 20g carb snack or a 30g carb dinner.

The scales is not inexpensive, but it has certainly been worth the cost for me. I can fine-tune my carbs to meet my 30g per meal and 20g per snack goal without guessing or stressing out or doing the math to calculate the carbs in a serving. I mean, I can start with the serving and work backwards to get to the carb count, or better yet, build the serving size to meet my carb goal.

This is one of my Type 2 hacks!

~Mia

For the visual among us, here is a YouTube review.

Carb Counting

I have finally mastered the art of carb counting – I think. I mean, it’s not as simple as just knowing the number of carbs. That provides the most bare bones meal possible. Totally unsatisfying to my mind, and not the least bit conducive to adherence.

What I’m up to these days that is making a HUGE difference is adhering to 30 g of carb a meal and 20-30 for snacks. Plus 20 at bedtime to prevent a morning high.

My old process was to take my all-too-scant amount of rice or pasta and put it on my plate. Then add my pathetic chicken breast. Then dutifully add a few slices of avocado for fat. Honestly, who wants to eat that way for one day. Forget about for a lifetime.

New plan. I decide on the carb and then dress it up. I do things to it that I’m not even sure I like. For instance, I add Pico de gallo or salsa, I sautee onions and mushrooms and put them on top, I sprinkle some bell peppers – other than green because those are bitter – into the rice. In short, I keep the carb count but expand the volume.

Then I tackle the chicken breast. I poach it in chicken broth. I put a bit of bbq sauce on it and cook it that way. I marinate it in a garlic and olive oil mixture. I make a quick roux and create a gravy with chicken stock. In short, I make it juicy. Then I add some actual flavor in the form of chili flakes, or paprika, or garlic. SOMETHING to make it appetizing.

I then add a veggie to the dish. It can be sauteed cauliflower, broccoli, a mix of veggies. It can also be fruit if I’d like, but then it needs to be a bit filling so I find it’s best to go for veggies here. And I mix some fat in, in the form of cheese of some sort, or butter, or sour cream.

If I’ve taken less rice than the full 30 g of carb, I use it for dessert of sliced berries or other fruit.

All of this turns out to be far more than I have been eating. It results in far better glucose control. My highs are lower (also due to Tresiba) and my swings are far less dramatic. And I lost 5 pounds this month, eating better than I have in more than five years.

If you try this, let me know how you do!

~Mia

Dexcom Life

Is it Doing Anything
I’ve been wearing this Dexcom Continuous Glucose Monitor (CGM) for more than a week now. Mostly, I’m loving it. There are times when it is definitely 20% different from my meter, but then there are times when it is dead on accurate. Mostly, it helps me to know when I’m heading beyond whatever level I set – at the moment, more a problem for me than heading too low – so that I can use a correction does of insulin to keep things sane. Between the Tresiba at night, the new dosing schedule for Humalog, and the ability to see my glucose levels without 15 or more finger pricks per day, I definitely have my glucose under better control – and we’re just getting started.

Here are answers to your Dexcom questions

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Dexcom This Week

I have a new endocrinologist. I like her very much! She is thorough, approachable, and informative. She also has a problem-solving attitude and makes me feel that we are a team. She is not just about “the numbers,” as was my most recent endo. All in all, I’m excited to work with her. So, when she suggested a CGM (Continuous Glucose Monitor), I was excited to give it a try.
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