Swede has been suggested to me. It's one of those vegetables I've never tried (eating with my eyes as a kid)@retrogamer try the site of sugarfreelondoner - it seems to get quite a bit of approval.
I steam frozen cauliflower and chop it roughly to have with curry instead of rice.
Mashed swede takes the place of potato also used for bubble and squeak.
I suppose it is my age - I was born in 1951, but I eat a lot of things which are considered unusual - actually I eat anything at all food like to be honest - but as all my mother's family tend to put on weight really easily and they are also prone to diabetes it might be something in our nurture as well as nature.Swede has been suggested to me. It's one of those vegetables I've never tried (eating with my eyes as a kid)
I've been told it's just as versatile as potato though, or at least almost.
Well I was born 20 years later and unfortunately was allowed to be a little too picky. Probably one of the reasons I've ended up where I am now. If it wasn't convenience food I wasn't interested.I suppose it is my age - I was born in 1951, but I eat a lot of things which are considered unusual - actually I eat anything at all food like to be honest - but as all my mother's family tend to put on weight really easily and they are also prone to diabetes it might be something in our nurture as well as nature.
Swede, celeriac, - that aniseed tasting stem - oh yes, fennel and some rather medieval vegetables were all on the table at my grandmother's house.
I'm another vote for swede. IIRC 3g carb/100g, and available as ready prepared mash in Lidl (no carbs like carrot, sweet potato, or anything else added) in their "Scottish Sides" section.Swede has been suggested to me. It's one of those vegetables I've never tried (eating with my eyes as a kid)
I've been told it's just as versatile as potato though, or at least almost.
I no longer have quite such a sweet tooth as I did when younger, but (like most people, probably) have retained a lifelong love of certain food - currant buns, for example. School milk was always accompanied by wooden trays of fragrant freshly-baked buns from the bakery next door, which we would order and pay for (three maximum!) as we arrived at school. (I later discovered our wonderful headmaster personally, and very discreetly, funded buns for poorer pupils.)Well I was born 20 years later and unfortunately was allowed to be a little too picky. Probably one of the reasons I've ended up where I am now. If it wasn't convenience food I wasn't interested.
I thought that anything with leaves should be fed to rabbits, not humans and I just wouldn't touch them. Not sure if it's because of my reliance on carbs and other sweet tasting foods but now, anything considered healthy for me tastes bitter or just plain tasteless.
Hopefully abstaining from carbs will rectify some of that.
My Achilles heel is many of the old school puddings with custard. Jam sponge/rolypoly, chocolate concrete and so on.I no longer have quite such a sweet tooth as I did when younger, but (like most people, probably) have retained a lifelong love of certain food - currant buns, for example. School milk was always accompanied by wooden trays of fragrant freshly-baked buns from the bakery next door, which we would order and pay for (three maximum!) as we arrived at school. (I later discovered our wonderful headmaster personally, and very discreetly, funded buns for poorer pupils.)
I haven't touched a currant bun since diagnosis, but they might feature in a BG test at some stage in the future.
One of my favourites is adding double cream to the juice left in the pan from a steak, chops, or a salmon fillet, sometimes I add a bit of blue cheese as well. Heavenly..... gravy couldn't hold a candle to this decadenceMy Achilles heel is many of the old school puddings with custard. Jam sponge/rolypoly, chocolate concrete and so on.
I hope to get everything under control so I can at least test the results from the occasional treat such as this but time will tell.
One of the biggest problems I'm facing at the moment is sauces. I used to have gravy, Chinese curry, beans or other tinned products with a tomato sauce.
Since being diagnosed I am very aware that these items contain lots of carbs. I'm on the lookout for alternatives but not really found anything to my liking yet.
Depending on how the gravy is made it can be quite carby, but if your testing and your seeing numbers your happy with you may be able to tolerate it, we are all different p,I do occasionally have a little bit of gravy thickened with arrowroot but only a small portionDumb question #99: What is the problem with gravy? I appreciate we all have different triggers, but I've never seen a spike which could be attributed to gravy.
Most people add flour or a gravy thickener such as bisto to thicken it. I think both are around the 60g/100g mark, so it all depends on how much you have.Dumb question #99: What is the problem with gravy? I appreciate we all have different triggers, but I've never seen a spike which could be attributed to gravy.
Srsly Low Carb do a bun that might work for you. It has a few sultanas and a bit of cinnamon. They are under 5g/bun, and go well with plenty of butter.I no longer have quite such a sweet tooth as I did when younger, but (like most people, probably) have retained a lifelong love of certain food - currant buns, for example. School milk was always accompanied by wooden trays of fragrant freshly-baked buns from the bakery next door, which we would order and pay for (three maximum!) as we arrived at school. (I later discovered our wonderful headmaster personally, and very discreetly, funded buns for poorer pupils.)
I haven't touched a currant bun since diagnosis, but they might feature in a BG test at some stage in the future.
I usuallyMost people add flour or a gravy thickener such as bisto to thicken it. I think both are around the 60g/100g mark, so it all depends on how much you have.
If you do gravy old-style and mash the veg through a sieve, no flour or thickener means no problem - for me anyway. I usually roast meat on a bed of veg (usually a cupful of onions/carrot/celery, all grated) that's going to become the gravy. It just takes a lot more time, so I generally use the hand blender on it first.
I usually deglaze with vegetable water, crumble in an Oxo cube, and thicken with cornflour. So far, so good - no spikes yet.Most people add flour or a gravy thickener such as bisto to thicken it. I think both are around the 60g/100g mark, so it all depends on how much you have.
If you do gravy old-style and mash the veg through a sieve, no flour or thickener means no problem - for me anyway. I usually roast meat on a bed of veg (usually a cupful of onions/carrot/celery, all grated) that's going to become the gravy. It just takes a lot more time, so I generally use the hand blender on it first.
Thank you for the information.Srsly Low Carb do a bun that might work for you. It has a few sultanas and a bit of cinnamon. They are under 5g/bun, and go well with plenty of butter.
https://srslylowcarb.com/collections/loaves-rolls/products/seriously-low-carb-hot-cross-buns
Due to the fact I'm going very low carb toDumb question #99: What is the problem with gravy? I appreciate we all have different triggers, but I've never seen a spike which could be attributed to gravy.
Well I don't know about the takeaway chilli sauces so I would probably refrain from adding these but apparently Franks redhot cayenne pepper hot sauce, available in lots of shops is totally carb free so may be a good alternative. Just depends if it tastes as good as hot chilli sauce.The hot chillies peppers you can buy whole are low carb and you would normally use very little anyway.
But chilli sauces vary - so you have to read the label and work out how much you will be using of it.
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