When we first learned that V was going to be a Type 1 diabetic, we were inundated with all the foods he could / could not eat and all the new restrictions on his diet.
He could eat this rice but not that rice.
He couldn't eat any rice but pasta was okay.
He could only eat whole grain pasta.
He could eat potatoes but only if they were boiled or fried or baked or whatever.
He could never eat a potato again.
And so on.
It turns out, this information was mostly wrong.
First, and most important, the only thing a Type 1 cares about are carbs. Fat and protein can be consumed at will. Carbs have to be counted. So, the following info is only related to carbs.Knowing that, there are 2 things that are true for a Type 1 diabetic regarding food:
1. Each person is different. Each person has to figure out what they can / cannot eat and it may vary wildly from every other Type 1.
2. Regardless of what it is you're eating you have to know how much. If you don't know how much you won't be able to calculate the right amount of insulin to take.
The biggest modification we have made to our diet is not what we eat but how much.
When I start cooking the first thing I do is start weighing.
Because I only make what will be eaten we no longer have accidental leftovers (planned, yes)
Because I carefully plan the portions we have excellent portion control.
And, if we decide to have fruit for dessert (a carb) it will be planned for, and we'll still be hungry for it.
All in all.... Not a bad way to plan and prepare your meals.
This is a case of planned leftovers: Serve half, refrigerate half. It's a recipe that I have been making so long the origin is lost. I prefer it to the traditional gratin potatoes. With out the milk and heavy cream it's much lighter in calories, (for me) but the Gruyère keeps it cheesy and the onions add another layer of flavor.
4 medium potatoes 700gr, 24.7oz
1 large onion or 2 small 175gr, 6.2oz
2 cloves garlic 6gr, .2oz
1 tbs olive oil 13.5gr, .48oz
4 oz (125gr) Gruyère, sliced (10 slices app. 1" x 3" x 3/16th", cm=2.5x7.5x0.3) 120gr, 4.2oz
1/4 cup chicken stock, (2oz, 60ml) 56gr, 2oz
Pinch of nutmeg
1/3 cup grated Parmesan 33gr, 1.2oz
Thinly slice the onions and garlic. Heat oil in a small skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown. Remove from heat and set aside.
With a sharp knife thinly slice the potatoes or use a mandolin. In a glass baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes, spread half of the sautéed onions over the potatoes and lay half of the cheese on the onions. Repeat once. Top with remaining 1/3 of the potatoes. Sprinkle the nutmeg over the top. Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (215C) for 30 minutes. Reduce heat to 400F (200C) and continue baking another 30 minutes. Remove foil for last 15 minutes of baking. Remove from oven, let rest 5 minutes, then serve.
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Entire Recipe / per serving
Calories: 1378 / 344.5
Total Carbohydrates: 133 / 33.5
Dietary Fiber: 19 / 4.75
Total Fat: 60 / 15
Saturated Fat: 30 / 7.5
Cholesterol: 161 / 40
Protein: 64 / 16
Calcium: 1714 / 428
Sodium: 1046 / 261.5
Glycemic Index: medium
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
