I found it!
I knew it had to be out there somewhere....
I'm just so impatient.
When I started looking for forums and/or blogs about diabetes, everything I found had been abandoned.
(Aside: shouldn't there be a rule that abandoned blogs don't get first place on Google after, say, 18 months?)
As in most searches, I haven't a clue as to how I found it but I did.
It's in English, despite the name.
And it's wonderful.
I've already asked loads of questions and received tons of helpful information back.
I even discovered that V is not considered a Type1.... He's an 'other'.
Which is important.
Not having a pancreas is different than having one that is not functioning as it should.
Which is totally different from a Type2 diabetic, who has a functioning pancreas but is resistant to the insulin it produces.
And then there's Type1.5 (LADA) or slow-onset Type1 adult diabetes.
Who knew there was so much to know?
I'm just thrilled that I found a place so full of pertinent information and wonderful people that are willing to share.
As to my own start-up forum, over the next few days I'll switch that to a food, recipe and diet forum... Then see what happens....
For now, how about a nice, low-carb summer salad?
Grilled Chicken and Courgette (Zucchini) Salad
2 chicken breasts, boneless, skinless, 300gr, 10.5oz
2 tbs Teriyaki sauce
Lettuce, for 2 salads, 200gr, 7oz
zucchini (courgette) 8". 25cm, 300gr, 10.5oz
mushrooms, 125gr, 4.4oz
1 medium red onion, 100gr, 3.5oz
garlic, 2 cloves
feta cheese, 30gr, 1oz
12 olives, green, 32gr, 1.1oz
2 tomatoes, medium, 125gr, 4.4oz each
1 tsp olive oil
1 tsp walnut oil
1 tbs soy sauce
Oriental Vinaigrette
1 tbs Balsamic vinegar
1 tbs soy sauce
2 tsp Dijon-style mustard
3 tbs olive oil
Pour Teriyaki sauce over chicken and allow to marinate for 10 minutes. Cook on barbecue grill for 7 - 9 minutes per side. Remove and slice.
Slice zucchini into 1/4", .5cm) rounds. Trim and thickly slice mushrooms. Slice onion. mince garlic. Heat oils and soy sauce over medium heat. Add onion and sauté 5 minutes. Add garlic, mushrooms and sauté 5 minutes longer. Remove and set aside. In same pan sauté zucchini rounds until they just start to become limp. Remove skillet from heat and let rest.
Make vinaigrette: Whisk vinegar, mustard and soy sauce in a small bowl. Slowly add vinegar, whisking until thick.
To assemble salad: Put the lettuce in a large bowl. Add half the vinaigrette and toss well to coat. Arrange on a large platter or 2 plates. Spread the onion/mushrooms mixture on the lettuce. Lay the sliced chicken and zucchini on top. Add tomatoes, feta, olives, drizzle with a bit more vinaigrette and serve
Nutrition information for: entire recipe / per serving, (2 servings)
Calories: 1145/ 572.5
Carbohydrates: 33.65 / 16.8
Fiber: 12.9 / 6.45
Fat: 102.5 / 51.25
Saturated: 12.6 / 6.3
Cholesterol: 174 / 87
Calcium: 390 / 195
Protein: 91.2 / 45.6
Sodium: 3748 / 1874
Glycemic Index: Low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
