There is an enormous amount of information one needs to keep track of to properly manage diabetes (if such a thing is possible - but, that's another post)
We need to keep track of all the daily blood sugar readings to try to spot trends.
Like the fact that he almost always goes low about 4 in the afternoon.
Not always, but almost.
We need to keep track of everything he eats to try to spot cause and effect.
Like the fact that even though one would expect all carbs to be equal, the carbs in pizza have a much longer lasting effect than the carbs in pasta....As well as raising the blood sugar higher.
I found one site to help Glucosurfer.org
It has graphs and color charts to help visualize the numbers.
I've started my own charts and graphs to track the things that site doesn't.
I highly recommend any sort of system that allows you to visualize what's happening. With so much to keep track of everyday, having visual aids really helps to spot trends of problems.
Besides, the colors are pretty.
Scallops are rich, sweet, and often expensive. But we can still indulge. Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.
12oz (350gr) large scallops 350gr, 12.4oz
3 slices Prosciutto or other dry-cured ham, Bayonne, Serrano 60gr, 2.1oz
1 tbs olive oil 13.5gr, 4.8oz
1/2 tsp paprika
Mix olive oil and paprika. Add scallops and stir to coat. Cut ham slices in thirds. Combine ham and scallops. Heat large nonstick skillet over medium-high heat . When hot add scallops and ham. Stir-fry quickly until scallops turn opaque and ham starts to crisp. Remove and serve on Tarragon Cream.
Note: Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don't start to sizzle.
Tarragon Cream
1/3 cup white wine 75gr, 2.6oz
1/3 cup chicken stock 75gr, 2.6oz
1/3 cup Greek yogurt, crème fraiche or sour cream 100gr, 3.5oz Greek yogurt
1 tsp dried tarragon
1 tsp dried basil
1 tbs cornstarch (maizena) dissolved in 2 tbs water 8gr, .28oz
In a small saucepan, over medium heat, bring stock and wine to a boil. Add tarragon, basil and simmer 5 minutes. Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in yogurt / crème fraiche.
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Entire Recipe / per serving
Calories: 567 / 283.5
Total Carbohydrates: 8 / 4
Dietary Fiber: 0 / 0
Total Fat: 26 / 13
Saturated Fat: 6 / 3
Cholesterol: 156 / 78
Protein: 75 / 37.5
Calcium: 84 / 42
Sodium: 1824 / 912
Glycemic Index: low
Tarragon Cream only / per serving
Calories: 224 / 112
Total Carbohydrates: 15 / 7.5
Dietary Fiber: .5 /.25
Total Fat: 10 / 5
Saturated Fat: 6 / 3
Cholesterol: 22 / 11
Protein: 4.5 / 2.75
Calcium: 161 / 80.5
Sodium: 79 / 39.5
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.
For more recipes check out my internet cook book: Easy Gourmet Dinners
