Pinto, Courgette & Mushroom Bake - is it okay?

Hi, I have a favourite recipe that I couldn't eat under the Slimming World regimen, because of the sauce. I was wondering if under the diabetics guidelines it might be okay - yes, I know I should test to see, my test meter should be here at the end of the week, but until then - is there any hope do you think?
Here's what's in it:

britishpub said:

Check the Carb content of the Ingredients, and the you will know how many Carbs each portion will be.

Click to expand...

Er, how? Is there an app or something?

bulkbiker said:

Sauce would be a no-no due to the flour... I just make a cheese sauce by melting cheese (grated cheddar) into warmed double cream .. what's not to like?

The Pinto beans look a bit carby 26g per 100 so just have the courgette and mushroom.. maybe add some aubergine?
Fry off the veg in butter then add to a dish pour over creamy cheese sauce and stick it in the oven for 20 mins..
Who needs recipes?
Just for your info tomato puree is also quite high in carbs.

You can look up the carb content of ingredient using our friend Mr Google just add "nutrition" after the ingredient.
Or the app MyFitnessPal will give you a good carb counter.

Click to expand...

But would you be able to get the sauce to rise like a soufle with the egg in it? - that's the best part.

I've made this with dwarf green beans instead of Pinto Beans before, for someone who couldn't eat pulses - not quite the same, but... shrug.
I'm still trying to figure out how to use the "MyFitnessPal" app. I've found out how to add a recipe I've made myself - but mostly the ingredients I've used have not been found by it, so I'm a bit uncertain about its efficacy.

kesun said:

@FranOnTheEdge , what I did when I first went low-carb was to avoid complex recipes such as this one and try something I knew was zero or very low carb (for example an egg) plus single ingredients, testing my BG before, one hour after and 2 hours after. For example, I'd have and egg plus cheddar cheese, then having tested I might try egg, cheese and courgette, then perhaps courgette, cheese and tomato. That way I got to know what raised my BG. That way I worked out what I personally can eat without raising my BG. Once you know about separate ingredients then you can confidently approach complex recipes.

I found that there are some things that others here can tolerate but I can't - porridge, for example. I've also found that there were things I used to be able to tolerate but can't any longer - carrots, parsnips and pumpkin are some. But that's because I'm progressively losing insulin production: it probably won't apply to you, so once you know what you can eat you'll be set.

Kate

Click to expand...

Loosing insulin production is something that the doctor warned could happen... That's depressing.

bulkbiker said:

Sauce would be a no-no due to the flour... I just make a cheese sauce by melting cheese (grated cheddar) into warmed double cream .. what's not to like?

The Pinto beans look a bit carby 26g per 100 so just have the courgette and mushroom.. maybe add some aubergine?
Fry off the veg in butter then add to a dish pour over creamy cheese sauce and stick it in the oven for 20 mins..
Who needs recipes?
Just for your info tomato puree is also quite high in carbs.

You can look up the carb content of ingredient using our friend Mr Google just add "nutrition" after the ingredient.
Or the app MyFitnessPal will give you a good carb counter.

Click to expand...

But would you be able to get the sauce to rise like a soufle with the egg in it? - that's the best part.

I've made this with dwarf green beans instead of Pinto Beans before, for someone who couldn't eat pulses - not quite the same, but... shrug.
I'm still trying to figure out how to use the "MyFitnessPal" app. I've found out how to add a recipe I've made myself - but mostly the ingredients I've used have not been found by it, so I'm a bit uncertain about its efficacy.

Kyi said:

Fran I use myfitnesspal and although it does have a lot of mismatch of ingredient I find it useful. When you search for food put the brand name in as well as the food eg Asda Smartprice cream cheese or Tesco Everday Value Chickpeas. You are more likely to get the correct values. If you every need help there Ill send you my account details in a pm.

Click to expand...

Hi Kyi,
I've been trying to use that app, Kyi, and I can't get my head around it very well. I've discovered how to add ingredients to a recipe of my own but I don't usually get the right ingredient come up on the list and even when I do it won't let me (for instance) use a whole can of red kidney beans. I'm making these recipes to freeze so I have something to eat when my husband is eating his gorgeous curries. sob! wail!
I also can't figure out how to scan the bar code of a dinner I want to eat (or have already eaten - I save the packaging.) I did find the barcode scanner on the ingredients list for my own recipes but that still will only let me add half a can at the most - Off topic, I know but I couldn't send you a PM, it wouldn't let me say what I wanted to say and MyFitnessPal is driving me potty! can you help?

kesun said:

@FranOnTheEdge , what I did when I first went low-carb was to avoid complex recipes such as this one and try something I knew was zero or very low carb (for example an egg) plus single ingredients, testing my BG before, one hour after and 2 hours after. For example, I'd have and egg plus cheddar cheese, then having tested I might try egg, cheese and courgette, then perhaps courgette, cheese and tomato. That way I got to know what raised my BG. That way I worked out what I personally can eat without raising my BG. Once you know about separate ingredients then you can confidently approach complex recipes.

I found that there are some things that others here can tolerate but I can't - porridge, for example. I've also found that there were things I used to be able to tolerate but can't any longer - carrots, parsnips and pumpkin are some. But that's because I'm progressively losing insulin production: it probably won't apply to you, so once you know what you can eat you'll be set.

Kate

Click to expand...

Yes, I will try that when I get my meter.

SunnyExpat said:

@FranOnTheEdge

You have my undying gratitude.
I tried your recipe. (You had me at 'soufle' )

I had to make a few mods, based on what I had available.

No pinto beans, so a 240g tin of red kidney beans, and 240g tin of butter beans. (drained weight)
I had a courgette, but no mushrooms, and I had an onion, and half a leek. No basil, but a lot of tomatoes.
Strong white flour, and a chili mustard in the cheese sauce.

And I ate maybe a quarter to a third of it, with a glass of a very nice rose bordeaux.
Eaten on it's own, no sides.
The rest (of the bake) will be refrigerated/frozen.

Now, I'm not LC as such, I certainly don't 'HF', and I try to avoid saturated fats if possible, so it ticks all the boxes.

And one hour later, (sitting down, watching TV, no exercise at all) 7.5,
One and a half hours later, 6.2

Result!!!!

Click to expand...

Wow! That's a lot of beans! I'm glad you liked it. Got my test meter today, reading the book now. My husband has volunteered to do the stabbing part - I'll just bet he will...! Not looking forward to it - at all.