Think someone mentioned using leeks before. Have one in fridge, must try it.It maybe the one from the Hairy Bikers. They used leeks as pasta sheets cut into long strips. Some on here have made it and say its lovely
I've never used a roux in my life. Make a white sauce (using cornflour) as you would custard and then add the cheese - I don't like the taste when ordinary flour is used. Going to have to rethink the cornflour bit (is cornflour as bad as other flour? - must check my carbs book) Or maybe even MORE cheese (I already use a lot!Its lush with a thick low carb cheese sauce easier to make than a flour based roux
If you want to know what foods cause spikes you really have to test every hour for at least the next 8 hours. I thought I was ok with rice until I established a pattern where I found it spiked me 6 hours after eating it.
A lot of people are lulling themselves into a false sense of security by testing once 2 hours after a meal and seeing no spike.
Ok remember this is a cheating lasagne :) (I don’t do real cooking lol)C
Care to share the recipe ?
Ok remember this is a cheating lasagne :) (I don’t do real cooking lol)
Ingredients:
1 x 500g jar of Dolmio Original Light Bolognaise Sauce (5.9g carbs per 100g)
1 x 300ml Tesco’s Crème Fraiche (2.8g carbs per 100ml)
2 x 500g beef steak mince
1 punnet of mushrooms
Finely grated Parmesan cheese
Lasagne sheets (I wont add the carbs cos its scarey)
Basically you make the lasagne as you normally would by browning he mince (I add sliced mushrooms cos I love them) add your Dolmio sauce. Once the mince is cooked you layer your dish with the mince and pasta, I do three layers. Then over the top layer of mince you spoon on the Crème Fraiche so that it totally covers the mince (you may need a bigger tub of CF if you have a larger dish) and then cover the crème fraiche with Parmesan cheese – the more finely grated the better and it doesn’t have to be fresh!!
Put in the over on around 180 for about 30 mins or until the top goes golden brown. It’s amazing I personally think it tastes better than the real thing and its quick and easy to do. It’s also fabulous cold and I serve mine with a green salad.
Since being ‘good’ – I’ve not had it before as pasta has been a no no. But when I made it this time I only used enough pasta sheets to just cover the dish and I used double the mince as I wanted it to be meatier and full fat crème fraiche where as in the past I would have used the low fat variety. My dish serves 4 large portions or 6 small portions. I had a large portion and was 5.6 before dinner and 7.8 after dinner. I did also have a glass of red wine with the meal too.
I don't think they go without food for so long. Most are following low carb diets so some meals are virtually carb free. Many English doctors and dieticians still recommend eating carbs through the day but I think this is aimed more at people on medication to stop them having the lows you had. Many of us are diet controlled so our only way is to reduce carbs. Hope this helps you to understand. We do what works best for ourselves so as long as what you are doing works for you then that's what matters most.You mean you are 6, or even 8 hours without eating any carbs? And your BG is high?
Interesting. That's the exact opposite of what I've been told. I've been warned, by my doctor and other diabetics, that I must eat something (meaning carbs) every 3 hours, to avoid hypo. And I can already confirm it from my own experience - e.g. today I was on a business trip and I had dinner 6 hours after lunch (a steak with white rice, BG 7.5 two hours later), without any snack in between, and without any tests. My BG plummeted to 2.9. So to deliberately skip meals or snacks just to do these kinds of tests seem like a dangerous hazard to me.
I'm Preston, Lancashire tooGrand thread this one is
Full of great foody idea's, tips and support suited to us .
Less spikes too - super doooper !
Mmmmm, that sounds niceI once used a tub of seriously strong cheddar spread as the base for the sauce .added cheese and some cream and poured it over a vegetable bake till golden brown and bubbling
CoolI'm Preston, Lancashire too
Thanks AnnaCool
Here is a link of info for you in our area .
http://www.diabetes.co.uk/forum/threads/preston-district-diabetes-support-group.64925/
Feel free to join us ?
I don't think they go without food for so long. Most are following low carb diets so some meals are virtually carb free. Many English doctors and dieticians still recommend eating carbs through the day but I think this is aimed more at people on medication to stop them having the lows you had. Many of us are diet controlled so our only way is to reduce carbs. Hope this helps you to understand. We do what works best for ourselves so as long as what you are doing works for you then that's what matters most.
Those are my thoughts too (even if no other carbs are eaten between readings). Personally, I just test pre meals and 2 hours post. I don't understand how readings 6-8 hours on can be attributed to a specific food so much earlier. I posted a reply from my understanding of what others had said as I noticed no-one had commented. Try the thread "type 2s what we're your morning readings" that may not be the exact name. I'll try to tag you on the thread. Some very interesting discussions on there. Hope this helps. JanBut if you eat other carbs in the meantime, how do you know it's rice, or whatever you ate those 6 or 8 hours ago? Besides, there are so many other factors that influence BG - how much you drink during the day, if you have physical activity, if you're stressed or calm, etc.. How can you be sure it's that food's fault, if your BG is higher?
I've made, twice now, something I call a meatzza
Small toaster oven pan (mine is convection as well)'. Line with parchment paper, up the sides too. Start with a layer of your favourite meats ( over lapping). Cover with favourite cheeses, top with pizza sauce (no sugar versions). And add other toppings, keeping the ones that contain lots of water, such as mushrooms, at the top. Set the oven at 200C and let run for 30-35 mins.... Then I let it set for another 20-25 mins... (Hot fat not good!)
You have to eat with a fork, there is no picking up a slice of this, but it's really good! I used salami as the main base twice now, added some cooked bacon, ham... Mushrooms and hot peppers onions and of course lots of garlic, just avoided pineapple. BS 2 hours later were well under 6, and I never spiked long term.
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