35 carbs: no more, no less.
When V first went on insulin, after his pancreas was removed, the dietitian was adamant that he eat 35 carbs of bread, potatoes, rice or pasta with every meal.
She then confused me even more by telling me he must also eat a yogurt at every meal, which is another 16 carbs.
I asked why he couldn't have rice and beans instead of the yogurt and she would just say 'non'.
Only 35 carbs per meal.
To say that we were confused is an understatement. The fact that the whole diabetes, insulin, counting carbs thing was new, and we were trying to learn about it in French didn't help. It's not that we didn't understand the words, we did. It's just that what she was saying didn't make sense.
I now realize that they were not used to working with someone without a pancreas and they put him on a supposedly standard insulin regimen where he took x units and ate accordingly.
A bit of research helped us discover a different insulin regimen, which he is now on, where he eats what he wants and takes the insulin accordingly.
For a couple for die-hard foodies, this is better.
Still, for 6 weeks everything I made was carefully measured to result in the desired 35 carbs.
We never found out if he was meant to eat 35 carbs.... or 51 (with the yogurt).
We have learned that the yogurt helps to even out the absorption of carbs - as would milk, but this is France. Adults don't do milk, they do yogurt!
2 medium potatoes 300gr, 10.5oz
1/3 red pepper 55gr, 1.9oz
1/3 green pepper 55gr, 1.9oz
1 medium onion 145gr, 10.5oz
1 tbs olive oil 13.5gr, .48oz
Peel and chop onion. Sauté in oil in nonstick skillet over medium heat until just transparent. Chop pepper, add to onion and continue to sauté until just starting to brown. Meanwhile, slice the potatoes into bite-size pieces (see slicing for a salad in techniques). Remove onions & peppers from pan and add potatoes - with a drop more oil if needed. Sauté potatoes until light brown and cooked through (taste one). Return onions and peppers to pan and continue to sauté another 5 minutes. Salt & pepper if desired, and serve.
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Entire Recipe / per serving
Calories: 430 / 215
Total Carbohydrates: 71 / 35.5
Dietary Fiber: 11 / 5.5
Total Fat: 14 / 7
Saturated Fat: 2 / 1
Cholesterol: 0 / 0
Protein: 8 / 4
Calcium: 80 / 40
Sodium: 27 / 13.5
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
