There is something well know among diabetics called the Dawn Phenomenon.
The Dawn Phenomenon is an unexplained, sharp rise in blood glucose levels upon first rising in the morning. It's experienced by a large number of diabetics and the methods used to counteract it are as unique as the individuals.
It's recognized by the medical community.
There is another, lesser known phenomenon that V experienced this week.
The Pizza Phenomenon.
It's equally well known amongst diabetics but not recognized by the medical community.
The Pizza Phenomenon is the explainable and expected, long, slow, steep rise in blood glucose after eating a pizza. The only reliable method to counteract it, is to not eat pizza.
So far we have not found another food that does this.
Our solution?
Well.....
Not have pizza as often; accept and be prepared for the problem when we do.
And the day after we have salad.
Traditionally (besides being served on lettuce) this should have the small, black Niçoise olives but I use the dry-cured Greek - because I didn't want to bother pitting the small ones. Get the best canned tuna you can find. Salade Niçoise always uses canned, never fresh. The pasta takes the place of the potatoes.
And, yes, I know, I would be driven out of France with a wet noodle if the food police discovered this
Niçoise Pasta Salad6oz (170gr) green beans 170gr, 6oz
1/2 cup cherry tomatoes 90gr, 3.2oz
1/2 yellow bell pepper 80gr, 2.8oz
9oz (270gr) canned tuna 255gr, 9oz
2 eggs, hard boiled 130gr, 4.6oz
1/2 cup black or green olives, (or both) pitted and halved I used dry-cured Greek black 50gr, 1.8oz
2 tbs fresh snipped chives
1 1/4 cups pasta, bite-size, penne, fusilli 113gr, 4oz
4 anchovy fillets, optional 16gr, .6oz
Vinaigrette
1/4 cup olive oil - the good stuff 54gr, 1.9oz
2 tbs tarragon white wine vinegar 32gr, 1.2oz
1 tbs Dijon-style mustard 15gr, .5oz
1 tbs lemon juice 15gr, .5oz
1 tbs fresh tarragon
2 tbs snipped chives
Boil eggs. Cook pasta according to package directions. Top and tail beans and cut in half. Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. Add beans and blanch for 3 minutes. Drain and rinse with cold water.
To make vinaigrette whisk vinegar, mustard and lemon juice. Slowly whisk in oil and whisk until it emulsifies. Add tarragon and chives and put into a large salad bowl.
Add beans to vinaigrette. Cut tomatoes in half and add to vinaigrette. Clean pepper by cutting in half and discarding seeds. Slice half of the pepper and add to vinaigrette. Snip chives and add. Cut olives in half and add (you get the picture.. - stir gently after each addition.). Drain tuna, and add. When pasta is cooked, drain and add to mix in salad bowl. Toss lightly to combine. Quarter eggs and arrange on top. Garnish with anchovies, if desired, and serve.
Nutrition Information: Entire Recipe / per serving - serves 2
Calories: 1560 / 780
Total Carbohydrates: 108 / 54
Dietary Fiber: 17.5 / 8.75
Total Fat: 79 / 39.5
Saturated Fat: 14 / 7
Cholesterol: 638 / 319
Protein: 106 / 53
Calcium: 728 / 364
Sodium: 2268 / 1134
Glycemic Index: medium - 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.
