Diabetic cooking/recipes
After reading the thread on the food stamp recipients in Alabama, I realized there are a lot of us diabetics on the board! I know everyone is different, and high blood sugar can be triggered by a food in one person but not in another. For example, I can't handle any sort of coffee creamer-- but my DH can; some folks can eat beans without a raise in blood sugar, some can't.
Here's what I eat nearly every day: 1-2 lean proteins, usually 1 beef, fish or chicken and the other is 1 or 2 eggs, usually hard-boiled. I also have 2-3 servings of vegetables, almost always roasted in olive oil & a little kosher salt, wrapped in foil & roasted until I can smell it cooking. I cook by smell, go figure I save fruit for when my BS is on the low side, or I'm very hungry. Eating like this, I've lost 18 lbs in the past 2 months, and my 30 day BS average is 125. Cholesterol is beyond great-- I think it's all the vegetables!
So, what do you do for meals, especially low-cost ones?
Last edited by Hermantribe; 08-28-2011 at 03:19 PM.
Reason: spelling *sigh*
~Kate
Mary is the Mother of Jesus and the Mother of all of us even though it was Christ alone who reposed on her knees… If he is ours, we ought to be in his situation; there where he is, we ought also to be and all that he has ought to be ours, and his mother is also our mother. —Martin Luther, Christmas Sermon, 1529.