Yeah, I'm not as thrilled with the results as I probably should be. I do tend to be all or nothing, sigh. But yes, overall, this is a good start. I've lost 3 pounds and my blood sugar dropped 95 points in a week even though I got rid of 2 out of 3 pills. I started out completely med free but added one back on the third day because it wasn't dropping at all.
It really hasn't been all that difficult to stick to. There have been a couple small moments when someone was eating something horrible and delicious and I thought, oh I wish, but I didn't and it passed quickly so no big deal. Having substitutes has really helped; for the most part, I don't feel like I'm on a diet or anything. If I'm wanting a little something bread-like, I have a few of my garlic cheese crackers, which, by the way, are more like flat little biscuits but they taste wonderful. I did go ahead and order some xylitol (birch sugar, doesn't raise glucose levels) and a "cooking with coconut flour" cookbook since my baking experiments with almond flour haven't been great. The zucchini bread I made tasted good but was so soggy by the second day, I couldn't bring myself to eat any more of it. It looked like canned dog food, yuck. So I should have my orders in by next weekend and I'll play around with a few recipes and review. If I can get several different substitutes for true bread-y items like muffins and pizza dough that actually taste somewhat like the real thing, staying on this should be a breeze. Woohoo! Healthy, thin and diabetes-free, here I come!
Sunday, September 7, 2008
Monday, September 1, 2008
NO MORE MUNG BEAN PASTA, DARNIT
Ok, so no more mung bean pasta for me. I was feeling so full of energy all day, no tiredness, no stomach issues and then.....dinner.....feta burger and mung bean pasta w/salad. About 20 minutes later, I was so tired I couldn't keep my eyes open. This morning, took my blood sugar and it was 279 - yikes! Oh well, it sure was tasty but will have to mark that one off my list.
Sunday, August 31, 2008
RECIPES
I scoured the internet yesterday and this is what I chose to eat for this week. It all sounds delish to me....I'll post reviews as I try them all.
BREAKFAST CUSTARD
Ingredients
6 eggs
3 C hot milk
2 tsp vanilla
1/4 C agave nectar (or you could use any sugar-free sweetener you have on hand)
1/4 tsp salt
nutmeg to taste
Preheat oven to 350.
Butter a 6 Cup casserole dish.
Beat eggs well.
Add vanilla, salt & agave and then hot milk a little at a time.
Mix well.
Pour into dish and sprinkle w/nutmeg.
Bake in water bath for 30 minutes.
ZUCCHINI MUFFINS
Ingredients
4 eggs, separated
2 zucchini, grated
1/2 C almond butter
1 C almond flour
1 tsp salt
2 TB agave
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cream of tartar
1/2 C chopped walnuts
Preheat oven to 325.
Line muffin tin with papers.
Beat egg yolks for 2 minutes, till lemon colored and frothy.
Add everything else but egg whites & cream of tartar and mix well.
In clean bowl, whip egg whites and cream of tartar till stiff.
Mix a big spoonful of egg whites into the other mixture.
Fold muffin mixture into egg whites until no more white streaks show.
Pour into muffin cups and bake 18-20 minutes, till browned on top.
CRACKERS
Ingredients
8 oz finely shredded sharp cheddar
1/4 C soft butter
2 egg yolks
2 tsp dried dill
1 tsp garlic salt
1/4 tsp paprika
1 C almond flour
Preheat oven to 350.
Using hands, cream everything together till you have a thick, uniform dough.
Press onto ungreased cookie sheet to about 1/4 - 1/8 inch.
Bake 8-10 minutes until edges are brown.
Let cool and break apart to desired size.
BISCUITS
Ingredients
2 C almond flour
1 tsp salt
1 egg
1/2 C butter, softened
Preheat oven to 325.
Line a baking sheet w/parchment paper.
Mix all dry ingredients then add egg & butter.
Knead dough with hands until fully mixed.
Form biscuit shapes on cookie sheet (biscuits will not rise or spread)
Bake 18-20 minutes.
BREAKFAST CUSTARD
Ingredients
6 eggs
3 C hot milk
2 tsp vanilla
1/4 C agave nectar (or you could use any sugar-free sweetener you have on hand)
1/4 tsp salt
nutmeg to taste
Preheat oven to 350.
Butter a 6 Cup casserole dish.
Beat eggs well.
Add vanilla, salt & agave and then hot milk a little at a time.
Mix well.
Pour into dish and sprinkle w/nutmeg.
Bake in water bath for 30 minutes.
ZUCCHINI MUFFINS
Ingredients
4 eggs, separated
2 zucchini, grated
1/2 C almond butter
1 C almond flour
1 tsp salt
2 TB agave
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
2 tsp cream of tartar
1/2 C chopped walnuts
Preheat oven to 325.
Line muffin tin with papers.
Beat egg yolks for 2 minutes, till lemon colored and frothy.
Add everything else but egg whites & cream of tartar and mix well.
In clean bowl, whip egg whites and cream of tartar till stiff.
Mix a big spoonful of egg whites into the other mixture.
Fold muffin mixture into egg whites until no more white streaks show.
Pour into muffin cups and bake 18-20 minutes, till browned on top.
CRACKERS
Ingredients
8 oz finely shredded sharp cheddar
1/4 C soft butter
2 egg yolks
2 tsp dried dill
1 tsp garlic salt
1/4 tsp paprika
1 C almond flour
Preheat oven to 350.
Using hands, cream everything together till you have a thick, uniform dough.
Press onto ungreased cookie sheet to about 1/4 - 1/8 inch.
Bake 8-10 minutes until edges are brown.
Let cool and break apart to desired size.
BISCUITS
Ingredients
2 C almond flour
1 tsp salt
1 egg
1/2 C butter, softened
Preheat oven to 325.
Line a baking sheet w/parchment paper.
Mix all dry ingredients then add egg & butter.
Knead dough with hands until fully mixed.
Form biscuit shapes on cookie sheet (biscuits will not rise or spread)
Bake 18-20 minutes.
DAY 1
Ok, so this is my plan. First, I'm going to start walking 15 minutes in the morning and 15 minutes in the evening. I'll work up to more as I can but that's a start. Second, I'm going grain and sugar free. Third, I plan to only eat when hungry and stop when I'm full - simple concept, I know, but somewhere along the way I stopped doing this - hence the 120 extra pounds and the diabetes. Anyway, yesterday, I sat down and wrote out a daily menu then went out and bought all of my ingredients. Today I'm cooking. Already had the breakfast custard with raspberries - YUM!! Half a cup of custard went a long way, I'm so full but I feel great; no sleepiness or low energy, yay!
Here is a run-down of the (loose) daily plan I put together for myself. Of course, if I'm not hungry at the time of meal or snack, I won't eat it but I need it on paper for now to get me started and keep me focused.
Breakfast - Custard w/fruit (This morning I had 1/2 C custard w/1 C raspberries)
Snack - Zucchini muffin made w/almond flour instead of wheat flour
Lunch - Small amounts of : cheese w/crackers made w/almond flour, black olives, carrots w/a little dip, fruit, small piece chicken w/mustard.
Snack - Small spinach salad & a small piece of super dark chocolate
Dinner - Meat and a couple different vegetables plus a biscuit made from almond flour or quinoa or mung bean pasta (which, by the way, despite how it sounds, is very tasty)
Dessert - Frozen fruit
Sounds like a huge amount of food but the key is just eating a little bit at a time, eating only until you're no longer hungry and then stopping till you get hungry again.
So we'll see...here's to day one and new beginnings.
Here is a run-down of the (loose) daily plan I put together for myself. Of course, if I'm not hungry at the time of meal or snack, I won't eat it but I need it on paper for now to get me started and keep me focused.
Breakfast - Custard w/fruit (This morning I had 1/2 C custard w/1 C raspberries)
Snack - Zucchini muffin made w/almond flour instead of wheat flour
Lunch - Small amounts of : cheese w/crackers made w/almond flour, black olives, carrots w/a little dip, fruit, small piece chicken w/mustard.
Snack - Small spinach salad & a small piece of super dark chocolate
Dinner - Meat and a couple different vegetables plus a biscuit made from almond flour or quinoa or mung bean pasta (which, by the way, despite how it sounds, is very tasty)
Dessert - Frozen fruit
Sounds like a huge amount of food but the key is just eating a little bit at a time, eating only until you're no longer hungry and then stopping till you get hungry again.
So we'll see...here's to day one and new beginnings.
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