We managed to spend 4 days in Paris with no ill effects.
Travel can be challenging with diabetes.
One doesn't know when or what one will eat.
For dedicated foodies, like us, travel is all about eating well. We often book the restaurant first, then get a hotel close by. Finding a 'restaurant with rooms' is even better.
With the good food comes the good wine.
Add in the long days of walking, cafe food and general stresses of travel, and we had no idea what it would be like.
We had a few blips, but on the whole it went well. We decided that V's blood sugar could run on the high side for a few days and he tested and corrected frequently so that it didn't get totally out of control.
He even snuck off by himself and had an ice cream.
We've dipped our toes into the seas of normalcy and it was good.
Let's hope it continues.....
Warm Courgette Pasta Salad / Peanut Ginger Dressing
Everyone looks for new, interesting ways to use the summer abundance of zucchini. With the red peppers, it makes a colorful, warm, summer salad, especially good with the slightly hot/spicy Peanut Ginger Dressing
300gr (10.5oz) zucchini (courgette), 1 about 8 " long (20cm)
6gr (.2oz) garlic, 2 cloves
100gr (3.5oz) red onion, 1 medium
80gr (2.75oz ) red bell pepper, 1/2 medium
4.5gr (.16oz) olive oil, 1tsp
4.5gr (.16oz) sesame or walnut oil, 1 tsp
5gr (.18oz) soy sauce, 1 tsp
90gr (3.15oz) pasta, penne, rigatoni, 1 cup
Peanut Ginger Dressing
Cook pasta according to package directions. When done drain.
Slice onion, mince garlic. Slice the red pepper the long way then cut slices in half. Cut zucchini in half the long way, then into 1/4" (6cm) slices. Heat oils in large nonstick skillet over medium-high heat. Add onion, sauté 5 minutes. Add garlic, pepper and zucchini; turn heat to medium and sauté 8 - 10 minutes longer (or however long you want). When done to your liking add Dressing and pasta, toss to combine and serve.
Peanut Ginger Dressing
22gr (.75oz) peanut butter, 4 tsp I used creamy
20gr (.7oz) Dijon-style mustard, 4 tsp
10.5gr (.38oz) soy sauce, 2 tsp
9gr (.32oz) sesame or walnut oil, 2 tsp
18gr (.64oz) olive oil, 4 tsp
5.4gr (.19oz) white Balsamic vinegar, 4 tsp
.45gr (.78oz) powdered ginger, 1/4 tsp
Combine peanut butter, mustard, ginger and soy sauce in small bowl. Whisk to combine completely. Add vinegar and oils, whisk well.
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Nutrition information for: entire recipe / per serving, (2 servings)
Calories: 896/ 448
Carbohydrates: 94.5 / 47.25
Fiber: 14.6 / 7.3
Fat: 157 / 78.5
Saturated: 6 / 3
Cholesterol: 0 / 0
Calcium: 146.8 / 73.4
Protein: 19 / 9.5
Sodium: 1352 / 676
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.
