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?
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.
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.
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