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?


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.


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!


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!


Pita Pizza

So yesterday I decided to try a spin on pizza for lunch. I made a personal pizza with vegetables and chicken and a pita. I didn’t open the pita because it made a sort of cup for the stuff on top. I put mozzarella on top, placed it directly on the oven rack so that it wouldn’t be soggy, placed a cookie sheet on the rack below in case it leaked, and broiled it until the cheese was just right. I was happily stuffed! Continue reading

Step 2

I cannot believe that I have walked 10,000 steps each day for nearly two weeks. I think I’ve done it’s because there’s really no reason I can’t do it if I’m not wheezing my brains out from asthma. True, I’ve walked about 60 miles and not gone anywhere. True, it’s hardly been exciting. However, looking at the bar chart on my FitBit app is making me exceedingly happy. I’m keeping at this for two more weeks and then I’m going to try the Treadclimber. Continue reading