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Just getting started and seeking a wee bit reassurance

M

Margarettt

Well-Known Member
Messages
367
Type of diabetes
Type 2
Treatment type
Diet only
Hiya I was diagnosed Friday and adopted low carb Monday afternoon, so I am brand new to this. I posted on the newbie threads and got lovely responses but thought here was appropriate for food related questions.
I have (almost) grown children at home so am still going to be responsible for a number of family dinners. I see tweaks (I have spiralised courgette or cauli rice when they have pasta etc)
but I'm a bit stumped for replacing the carb heavy jars of pasta sauce that I use for bolognese, meatballs etc. Any thoughts?
I'm enjoying all the eggs and cheese etc. but wondering about quick easy breakfasts on work days, I see yoghurt and berries is there anything else?
Also I have to take packed lunches most days and sometimes there is no access to microwaves etc. For years I've heated soup in the morning and taken a flask and ate with wholemeal bread. On Monday this took my numbers from 8.2 before to 12.1 two hours later so I'm hoping to find low carb alternatives.
I think I have meals planned for the coming week so toe in the water here we go.
Loads of great advice from this forum already.
Isn't the internet a wonderful thing ?
M
 
Eggs for breakfast are about as quick and easy as it gets, but if a cols breakfast is OK then you can boil eggs the night before (or even earlier).

Yogurt can have more than just berries, there are lots of different nuts and seeds you can add to it. If you want it non-savoury then you can add some grated dark chocolate to it provided you don't go overboard with the carbs.
For lunch at work, is cold 'Deli' meat like Ham or Pastrami OK for you? I often add some Olives or a Guacamole dip or smashed Avocado dip (both very low carb) as a way to add some veg (well fruit really) to my otherwise meaty lunch.
 
Margarettt said:
replacing the carb heavy jars of pasta sauce that I use for bolognese, meatballs etc. Any thoughts?
Click to expand...
How many carbs do you feel is carb heavy for your sauce?
I buy tinned tomatoes to make my sauces (and soup), they are 3.6 grams of carbs per 100 grams, although there are some differences per brand, woth comparing in the store.
Little carbs in the onion, garlic, minced meat, herbs, salt, and sometimes other veggies I add.

The same for the soups for in your flask, you can make any soup as low carb as you like, there is no need to add carby stuff to soup. If you find soup without the bread not filling enough, add cream. This makes for tasty and filling soups.

You can also make something like a well filled omelet/frittata to be eaten cold, either as a quick breakfast or to bring with you for lunch.
 
Trying this tonight. Thank you.
 
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