Easy Gourmet Dinners

Tournedos with Creamy Brown Sauce; Can Vegetarian be low-carb?

Can a vegetarian diet be low-carb?

V and I were having an on-going but ever changing discussion this morning. 

He announced that he didn't want to eat pasta ever again. 

I said, okay, fine.  I can do that.... Why?

He said because his blood sugar was high.

I said but we had rice last night.

We had pasta the night before, when you woke up in the middle of the night with low blood sugar.

I actually measure quite carefully to make certain that, regardless of whether it's pasta, rice, potatoes, bread or beans, the carbs are, if not the same, at least known so he can take insulin accordingly.

Then he said that maybe he should just quit eating carbs.  

I said, okay, fine.  I can do that.... but do you realize what you'll be eating?

He didn't.... And he's not willing to give up his fruits and veg; bread and cereals.

We are actually eating more meat now than we have in a long time, because of his diabetes.  And he's eating more cheese, as well.

All of which started me thinking.... Are a healthy vegetarian diet and a healthy low-carb diet mutually exclusive?

Anyone?

One of those topics that I'll be working on at 3am....

In the meantime, this is not only low-carb but delicious and perfect for that special occasion....

This is based on a main course from years ago, at one of my favorite restaurants 'on the Lake' in Minneapolis. They didn't give me the recipe.... 

The steaks are sliced thinly, for tenderloin, and cooked quickly to stay medium-rare.

Tournedos with Creamy Brown Sauce

4 slices beef tenderloin, each 1 inch thick (2.5 cm)          340gr, 12oz
1 tbs olive oil           13.5gr, .48oz
2 shallots           45gr, 1.6oz
2 cloves garlic           6gr, .2oz
1 tsp dried thyme
1/2 cup red wine           120gr, 4.2oz
1/2 cup beef stock          112.5gr, 4oz
1 tbs ketchup           15gr, .53oz
1 tbs Dijon mustard           15gr, .53oz
1 tbs cornstarch           8gr, .28oz
1/4 cup milk or cream           60gr, 2.1oz 2% milk

Finely chop shallots and garlic. Heat oil in a nonstick skillet over medium-high heat. Sauté beef 1 1/2 - 2 minutes per side and remove. Do not cover or they will be too done. Add shallots, garlic and thyme and sauté 1 - 2 minutes. Reduce heat to medium and add red wine, scraping up any browned bits on the bottom of the pan. Simmer until reduced by half. Add beef stock and simmer until reduced by half. Add ketchup and mustard and mix well. Dissolve cornstarch in milk or cream and add to sauce, stirring until thick. Return beef to pan, cover, and heat through. To serve put 2 steaks on each plate and spoon a little sauce over top. Put the rest of the sauce in a sauce boat and serve on the side.

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Entire Recipe / per serving
Calories:    1191 / 595
Total Carbohydrates:    27 / 13.5
   Dietary Fiber:    1 / .25
Total Fat:   78 / 39
Saturated Fat:   28 / 14
Cholesterol:    229 / 114.5
Protein:    73 / 36.5
Calcium:   203 / 101.5
Sodium:    910 / 455

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Quinoa with Mushrooms and Shallots; to carb or not to carb....

A lot of diabetics follow a low carb diet; many of the Type 2's because they need to loose weight, many of the Type 1's because they can control their blood sugar more easily.

For my carb-loving husband it's simply not an option.  He would be very unhappy if I took away his fruits and vegetables, not to mention his breakfast cereal and lunch sandwich.

We do, of course, carefully count them all so he can take the right amount of insulin.

I also try to make the carbs he eats as healthy as possible....

Like quinoa.

This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. Here it's paired with the earthy taste of mushrooms and shallots.

Quinoa with Mushrooms

1/2 cup quinoa           100gr, 3.5oz
1 cup beef stock           225gr, 8oz
2 shallots              60gr, 2.1oz
2oz mushrooms an interesting, forest variety if possible           60gr, 2.1oz
2 tsp olive oil           9gr, .3oz

Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Finely chop shallots and mushrooms. In a small skillet heat olive oil. Add shallots, mushrooms, and sauté until tender, about 5 minutes. Stir into quinoa. Spoon into a serving dish and serve.

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Entire Recipe / per serving
Calories:   492 / 246
Total Carbohydrates:    83 /41.5
   Dietary Fiber:    11 / 5.5
Total Fat:   15 / 7.5
Saturated Fat:   2 / 1
Cholesterol:    0 / 0
Protein:    18 / 9
Calcium:   39 / 19.5
Sodium:    744 / 372

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

O'Brian Potatoes; 35 carb rule

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!

O'Brian Potatoes

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Spinach Burgers; the Pizza Phenomenom

There is something undocumented but widely accepted among diabetics called (by me, anyway) The Pizza Phenomenon.

Basically, it's this:  A diabetic can have one slice of pizza, take the appropriate insulin, an all is well.  Most can even have 2 slices, take the right insulin, and still be fine. 

But, for some reason, for most, more than 2 slices and the blood sugar goes through the roof.

The last time we had pizza for lunch, V's blood sugar hit 350 shortly after lunch.  He took more insulin, waited an hour and it was higher.  He took more again, waited an hour and it hadn't moved.  He took more again and it came down 10 points.  Roughly 6 hours later he finally had it under control again.

That's the Pizza Phenomenon.  V is not unique.

The problem, of course, for V and most people, is to stop eating the pizza when it's staring back at you from your plate.

Yesterday I convinced him to split the pizza with me (In Europe, the pizzas are for one person). 

We had an accommodating server:  We each had a rather large salad and split the pizza.  

The result:  He said he would have happily eaten more pizza.

But he was very happy that, 2 hours later his blood sugar was right on target.

Lesson learned!

Spinach Burgers with Mushroom Sauce

Don't let the greenish tinge to these burgers put you off. They fry up to a lovely dark, proper burger color, they taste fantastic and you get a healthy dose of vegetables almost without noticing!

1 large onion           175gr, 6.2oz
2 cloves garlic           8gr, .28oz
2 ribs celery           100gr, 3.5oz
4oz mushrooms           125gr, 4.4oz
1 egg           65gr, 2.3oz
12oz ground beef           350gr, 12.3oz
3/4 cup cooked, chopped spinach - or frozen, thawed, & squeezed dry           225gr, 8oz
3/4 cup red wine - 2 tbs for the patties, 2 tbs for the cornstarch and the rest for the sauce           180gr, 6.3oz
1/2 cup bread crumbs          54gr, 1.9oz
1 tsp thyme
1 cup beef broth           225gr, 8oz
2 tbs tomato paste           30gr, 1oz
1 1/2 tbs cornstarch (maizena)           12gr, .42oz
4 tsp olive oil           18gr, .64oz

Finely chop onions, celery, mushrooms and garlic. Heat 2 tsp oil in a large non-stick skillet over medium heat. Sauté half of onions, celery, garlic and mushroom about 5 minutes or until tender. Remove from heat and set aside. Thaw and squeeze all moisture out of spinach.
In a large bowl lightly beat egg. Add bread crumbs, 2 tbs of red wine and thyme. Mix well, then add the beef, spinach and sautéed onion mixture. Mix well - hands work best, and form into 4 patties.
Heat remaining 2 tsp of oil in same skillet, add patties and sauté about 5 minutes per side. Remove, put on oven-proof plate or platter and put in 250F (125C) oven to keep warm while you finish sauce.
Add remaining onions, celery, garlic and mushrooms to skillet and sauté about 5 minutes or until tender. Add 1/2 cup red wine, beef stock and tomato paste to pan and bring to a boil. Dissolve cornstarch in remaining 2 tbs of red wine (or water) and add to sauce, stirring constantly until thickened. Remove patties from oven, pour some of the sauce over and serve with remaining sauce on the side.

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Entire Recipe / per serving
Calories:    1632 / 816
Total Carbohydrates:    98 / 49
   Dietary Fiber:    16 / 8
Total Fat:    82 / 41
Saturated Fat:    26 / 13
Cholesterol:    513 / 256.5
Protein:    100 / 50
Calcium:   548 / 274
Sodium:    1574 / 787

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Sesame Chicken; The Big Blue Test, World Diabetes Day

The Big Blue Test

So.....

What's that all about?

Today is World Diabetes Day.

At 1400 (2pm) local time (your time, wherever you are) diabetics the world over are taking part in the Big Blue Test.

It's a simple thing:  Test your blood glucose levels at 2pm.  Go exercise for 15 minutes; then test again.

A diabetic can lower their blood sugar levels one of two ways:

Inject insulin
Exercise

Particularly, if one is only a little high, exercise can be an effective way of getting one's blood sugar down. 

And with less of a risk of lowering it too much. 

Correcting a high with insulin can cause a low.

Then one corrects the low with some carbs - and runs the risk of a high.

It can get to be a bit of a roller coaster.

Next time you're high - try a brisk walk.

Then, as a reward, try this.

Stir-fried Sesame Chicken

Peanut butter adds a creaminess to stir fries, as well as a subtle, almost sesame flavor. The finish of toasted sesame seeds carries the flavor through. You can buy toasted sesame seeds or toast them yourself in minutes.

2 chicken breasts           300gr, 10.6oz
2 ribs celery           100gr, 3.5oz
2 carrots           180gr, 6.4oz
1 onion           145gr, 5.1oz
2 cloves garlic           8gr, .28oz
2 tsp minced, fresh ginger           5gr, .17oz
2 tsp olive oil           9gr, .32oz
1 tsp sesame oil           4.5gr, .16oz
1 tbs soy sauce           16gr, .56oz
1 cup chicken stock           225gr, 8oz
1 tbs cornstarch (corn flour, maizena)           8gr, .28oz
2 tbs sherry           30gr, 1oz
2 tbs peanut butter           32gr, 1.1oz
2 tbs sesame seeds, toasted           18gr, .64oz
Basmati rice

Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown. Set aside.
Slice celery at an angle. Cut carrots into matchsticks. Cut onion into quarters, lengthwise, then slice thinly. Mince garlic. Peel a small section of ginger, cut into thin slices, then mince. Cut chicken into bite-size pieces.
Heat oils in large skillet. Add onion and sauté 3 minutes. Add garlic, ginger, celery, carrot and sauté 5 minutes longer. Remove to a plate. Add chicken to skillet and sauté 5 minutes. Return vegetables to skillet. Add soy sauce, stock, cover and simmer, 5 minutes.
To finish: Dissolve cornstarch in sherry. Increase heat under skillet. Add peanut butter and stir until dissolved. Add cornstarch and stir until thickened. Add half of the toasted sesame seeds, stir. Spoon over rice, sprinkle with the remaining sesame seeds and serve.

Basmati Rice

1/2 cup Basmati rice 90gr, 3.2oz
1 tsp butter 5gr, .18oz
1 cup chicken stock 225gr, 8oz

Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water. Cook rice for length of time on package. When done fluff with fork and serve.

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Entire Recipe / per serving
Calories:    1370 / 685
Total Carbohydrates:    128 / 64
   Dietary Fiber:    16 / 8
Total Fat:    52 / 26
Saturated Fat:    11 / 5.5
Cholesterol:    218 / 109
Protein:    91 / 45.5
Calcium:   386 / 193
Sodium:    2358 / 1179

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Chicken Breasts with Onion, Bay and Thyme

When V was told to start counting carbs, and to pay attention to how many he ate (so he could inject accordingly), I thought we would be carefully monitoring pasta, rice, grains, potatoes....

I never gave a thought to onions.

They told us that fruit had to be included but said vegetables were fine.

Apparently no one ever gave a thought to onions.

Or leeks, garlic, shallots....

Or any other vegetable. 

All vegetables, I'm learning, have carbs.... Some more than others.

Like onions. 

Four months ago I would have looked at this dish and assume no, or at least, very few, carbs.

Of course, I never really paid attention...

There are a few carbs in the tomato, cornstarch, and wine, but most of the carbs in this dish come from the onion and garlic.

Well....

I can give up some things, but cook without alliums?   Impossible!

Chicken with Onions, Bay and Thyme

2 chicken breasts, boneless, skinless           300gr, 10.5oz
1 large or 2 small onions           175gr, 6.2oz
2 cloves garlic           6gr, .2oz
2 tsp olive oil           9gr, .32oz
1 tsp thyme
2 bay leaves (laurel)
1/2 cup chicken broth           112gr, 4oz
1/2 cup white wine           120gr, 4.2oz
1 tbs tomato paste           15gr, .5oz
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water           8gr, .28oz

Slice the onion and finely chop the garlic. Sauté onion in oil in nonstick skillet over medium-high heat, about 5 minutes. When onion starts to brown add garlic and sauté 1 minute longer. Move onion and garlic to the sides of the pan, add chicken breasts, and sauté until lightly browned, about 7 minutes. Stir in thyme, bay leaf, wine, stock and tomato paste. Cover, reduce heat and simmer until chicken is done, about 15 minutes.
Dissolve cornstarch in chicken stock. Uncover, increase heat and remove bay leaves. Remove chicken to small platter. Add cornstarch to onions and stir until sauce is thickened. Spoon onions around chicken and serve.

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Entire Recipe / per serving
Calories:    624 / 312
Total Carbohydrates:    32 / 16
   Dietary Fiber:    4 / 2
Total Fat:    13 / 6.5
Saturated Fat:    2 / 1
Cholesterol:    174 / 87
Protein:    73 / 36.5
Calcium:   99 / 49.5
Sodium:    496 / 248

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Stir-Fried Cabbage with Peanut Sauce; nutrition surprises

Doing the nutrition information for all of my recipes has really been an eye-opener!

Lots of things that I thought were high in calories and / or carbs really aren't.

So that's a good thing.

Lot's of things that I thought were, more or less, free food aren't.

That's not a good thing.

Well....

It's good that I finally know but I'm continually being amazed.

Like leeks, for instance:  50 calories and 12 carbs per leek.

Neither is very much, but it all adds up.

In the past I would look at a pasta dish, for example, estimate the pasta, sauce, meat and cheese at about 450 calories, 40 carbs and be done.

Now I'm finding out that the onions, leeks, peppers and tomatoes have added another 200 calories and 35 carbs.

Like I said.... It all adds up.

1 large onions: 70 calories and 17 carbs.

Who would have thought?

Stir-Fried Cabbage with Peanut Sauce

2 cups shredded cabbage           140gr, 5oz
1 carrot           90gr, 3.2oz
1 rib celery           50gr, 1.7oz
1 tsp soy sauce           5.3gr, .19oz
1 tsp walnut or sesame oil           4.5gr, .16oz
2 tsp olive oil           9gr, .32oz
1/3 cup chicken stock           75gr, 2.6oz
1 1/2 tbs peanut butter           24gr, .85oz
1 tbs sherry vinegar or red wine vinegar           16gr, .56oz
1/2 tsp chili powder
1 tbs (toasted) sesame seeds           9gr, .32oz

Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Thinly slice celery. Heat oil in a large nonstick skillet. Add chili powder and sauté briefly. Add cabbage, carrot and celery. Stir-fry 5 - 8 minutes, until cabbage start to wilt. Add soy sauce and chicken stock. Stir well to combine, cover, reduce heat and let cook for 5 more minutes. Combine peanut butter and vinegar. Uncover cabbage and increase heat. Stir in peanut butter/vinegar mixture. Continue cooking and stirring until most of the liquid has evaporated. Sprinkle with sesame seeds and serve.

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Entire Recipe / per serving
Calories:    524 / 262
Total Carbohydrates:    28 / 14
   Dietary Fiber:    10 / 5
Total Fat:    30 / 15
Saturated Fat:    5 / 2.5
Cholesterol:    1.5 / .75
Protein:    12 / 6
Calcium:    212 / 106
Sodium:    622 / 311

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Ricotta Risotto; adult indulgences.... Stand aside, Mac & Cheese

Yes, diabetics have to count their carbs carefully.  The amount of insulin injected is based on carb consumption.  Fat and protein don't count.

Many diabetics find it's easier to maintain their control on a low carb diet.

Many Type 2 diabetics, who are also on weight loss diets, are supposed to limit their carb intake.

But that all doesn't mean that they can't occasionally indulge in something luscious and decadent like this Ricotto Risotto.

And while half of the recipe is 53 carbs, if one added some nice roast chicken to the meal, a serving would be more reasonably 1/3 or 1/4 of the  recipe.

Which is why I am also giving you the recipe for Rissot al Salto - that's what we did with our leftovers.

This is based on a recipe from the cook book 'Risotto'. This is a very white, very creamy, very rich risotto. As always, the end result should be almost soup-like, never stiff. Add the spinach at the end so that it just wilts.

Step aside, Mac & Cheese

Ricotta Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)     112gr, 4oz
1/3 cup dry, white wine           75gr, 2.6oz
2 1/8 cups chicken stock          500gr, 17.6oz
2 shallots           45gr, 1.6oz
1 tsp butter           5gr, .17oz
1 tsp olive oil           4.5gr, .15oz
1/3 - 1/2 cup spinach           30gr, 1oz
1/3 cup whole milk ricotta            90gr, 3.2oz
1/3 cup Parmesan cheese - freshly grated           33gr, 1.2oz

Heat chicken stock and keep hot over low heat. Slice the spinach into strips. Peel and chop shallots. In medium saucepan heat butter and oil over medium heat. Add shallots and sauté until tender, about 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock, stir. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Reserve 1/4 cup to add at the end. Taste the rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You can add a bit of water at this point if needed but you shouldn't have to.
Add the rest of the stock, the spinach and both cheese. Stir vigorously over heat to combine well and wilt the spinach. Spoon into a bowl and serve.

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Entire Recipe / per serving
Calories:    912 / 456
Total Carbohydrates:    106 / 53
   Dietary Fiber:    5 / 2.5
Total Fat:    32 / 16
Saturated Fat:    16 / 8
Cholesterol:    101 / 50.5
Protein:    40 / 20
Calcium:    634 / 317
Sodium:    1452 / 726

Glycemic Index:  medium

This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables. I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn. If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.

Risotto al Salto

1 cup leftover risotto, room temperature
1 egg           65gr, 2.3oz
2 tsp olive oil           9gr, .32oz
2 tsp butter           9.5gr, .34oz

Remove risotto from fridge and let warm to room temperature. (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it) Lightly whisk egg in a medium bowl. Add risotto and mix. Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat. Add the risotto to the center of the pan and spread it out with the back of the spoon. Sauté 10 - 20 minutes, until it holds together and the top starts to look dry. You should be able to carefully lift up the edge with a spatula. Once you can, take a peak to see how brown it is. It should be a nice medium-dark brown before turning.

I turned it using 2 plates: slide it onto one plate, put the other on top. Flip it over and slide it back into the skillet, to which you have add the remaining butter and oil, uncooked side down. Cook an additional 5 - 10 minutes, until browned. Remove, cut into quarters and serve.

Note: Nutrition information is based on 1/4 of the Ricotta Risotto

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Entire Recipe / per serving
Calories:    468 / 234
Total Carbohydrates:    57 / 28.5
   Dietary Fiber:    1 / .5
Total Fat:    31 / 15.5
Saturated Fat:    12 / 6
Cholesterol:    320 / 160
Protein:    15 / 7.5
Calcium:    194 / 97
Sodium:    510 / 255

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Vieux Carré Scampi; the mystery of the unexplained high

Will we ever understand all of the high blood sugar readings?

The low's are pretty easy to grasp - too much exercise, too much insulin. 

They seem to march in lock-step with reason.

But the highs seem to march to their own drummer.

The other day, after a perfectly normal dinner; a perfectly normal night; V's morning blood sugar was 305.

It should be somewhere between 80 and 100.

There are reasons for the, occasional, pre-breakfast high, so we accept and go on.

He treated the high, took his regular morning insulin with breakfast and got on with his day.

Two hours later, when we expected it to be around 150, it was at 350.  It had gone UP.

How could that be?  It always goes down after breakfast and he'd taken enough insulin to knock it to 50! (not really, just an expression)

He injected another correction dose - the same amount as the first time.

Now we were both worried that he had taken too much and he would go low.

He tested in an hour and it was still above 300.

We had no clue as to what was going on.  It was too soon to take any more so we waited.

An hour later it was finally starting to go down, but only to 245.

He wanted to to another correction, and he was below 250, so he had lunch, along with the correction and his regular lunch insulin.

An hour later he was finally below 200.

It's not enough that the high's are a so often mystery...

Now, apparently, the secret of treating them is going to elude us on occasion, as well.

Welcome to our world.....

Here is a luscious shrimp dish that is bound to make us all feel better.

Perfect for the low-carb diet, this is based on one of a 'box' of recipes I got years ago. It's a bit heavy on the butter, which makes it ideal for serving over rice or pasta...or Quinoa.

Vieux Carré Scampi

12oz (350gr) cleaned shrimp (prawns) 16oz (500gr) if they need to be cleaned   350gr, 12.4oz cleaned
1 tbs lemon juice          15gr, .53oz
1 clove garlic           3gr, .1oz
2 shallots          45gr, 1.6oz
1 tbs dried parsley
2 tbs butter           28.4gr, 1oz
1/2 cup shredded cheese          60gr, 2.2oz Gruyère

Divide shrimp into 2 buttered, shallow, individual baking dishes or 1 larger one, arranging nicely. Peel and finely chop shallots and garlic, divide and sprinkle over shrimp. Sprinkle parsley over shrimp. Drizzle with lemon juice, dot with butter and sprinkle the cheese over all. Bake at 375F (190C) for 15 - 20 minutes, until hot, bubbly and shrimp are done. Time varies depending on size of shrimp. Serve.
I put the small dishes on a baking sheet for easier handling.

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Entire Recipe / per serving
Calories:    862 / 431.5
Total Carbohydrates:    13 / 6.5
   Dietary Fiber:    .2 / .1
Total Fat:    48 / 24
Saturated Fat:    27 / 13.5
Cholesterol:    660 / 330
Protein:    91 / 45.5
Calcium:    752 / 376
Sodium:    892 / 446

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.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Egg Fu Yung; highs and lows

We seemed to have tamed the mysterious highs.... but now we have more mysterious lows.

One thing at a time.

How, you may wonder? 

Strangely enough we decreased the insulin and that seemed to decrease the highs.  Very counter-intuitive, but, sometimes a high can be caused by the liver spitting out glucose after an untreated low.

Nothing about this marches in a nice straight line.  It drives my precise little self bonkers!

As I add the nutrition info to my favorite recipes I am continually amazed at how many carbs are in vegetables, and how many calories are in the foods we eat.  Sometimes, I'm pleasantly surprised; sometimes, not so much....

But, as we should be eating between 250 and 350 (female; male) carbs per day for a healthy diet, so far, everything still fits nicely into our diet.

If you cook the rice with water or vegetable stock, you have a lovely vegetarian main course. The rice adds 'substance' to the egg although you really can't tell that it's there. The cabbage retains just enough crunch. They go together quickly if the rice is cooked in advance.

Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice)

1/2 cup brown rice cooked, yielding 1 1/2 cups cooked rice           90gr, 3.2oz
1 cup stock or water           225gr, 8oz chicken broth
2 cups finely shredded cabbage           140gr, 5oz
1 medium onion           110gr, 3.9oz
1 rib celery           50gr, 1.8oz
3/4 cup water chestnuts, optional           100gr, 3.5oz
2 tbs soy sauce            32gr, 1.2oz
6 eggs          390gr, 13.8oz
4 tsp olive oil           18gr, .64oz

Cook brown rice in stock or water according to package instructions. (Or remove from fridge.)
Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Finely chop onion, celery and water chestnuts.
In large nonstick skillet heat 1 tsp olive oil and sauté cabbage, onion, celery and water chestnuts until cabbage is wilted and onions tender, 7 - 10 minutes. Put vegetables in a large bowl. Add rice to vegetables along with soy sauce and mix well. If rice was just cooked, let it cool a few minutes while you make the sauce - see below. In another bowl whisk 6 eggs. Add the eggs to the vegetable/rice mixture and stir well.
In same skillet heat remaining 1 tbs olive oil over medium-high heat. When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties. Fry until nicely browned, 5 – 7 minutes. Gently turn and brown the other side. When done, remove to a platter and keep warm in 250F (125C) oven while you make the rest. Serve with the sauce on the side.

Sauce

1 1/2 cup chicken broth           340gr, 12oz
1 1/2 tbs soy sauce           24gr, 8.5oz
1 tbs molasses (brown sugar could be substituted ...not as good, but...)           50gr, 1.8oz
2 tbs cornstarch (maizena) dissolved in 2 tbs water          16gr, .56oz

Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses. When hot, stir in cornstarch to thicken. Keep warm while making pancakes.

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Entire Recipe / per serving
Calories:    1530 / 765
Total Carbohydrates:    153 / 76.5
   Dietary Fiber:    15 / 7.5
Total Fat:    60 / 30
Saturated Fat:    15.3 / 7.65
Cholesterol:    1668 / 834
Protein:    70 / 35
Calcium:    424 / 212
Sodium:    4694 / 2347

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.