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Pinto, Courgette & Mushroom Bake - is it okay?
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<blockquote data-quote="Brunneria" data-source="post: 1089241" data-attributes="member: 41816"><p>From what I can see, you have 2 carby things in that recipe. The flour and the pinto beans. </p><p>Some people find tomato puree too sweet too, but there is only 1 tablespoon of that, so don't worry about it.</p><p></p><p>You say you have tried it without the beans before, and it has been nice. So that swap is easy.</p><p></p><p>The flour... well, it really just depends on your personal tolerance for flour.</p><p>2 tablespoons in a pint of milk for the sauce isn't that much, but you have to divide it into portions.</p><p>How many does the recipe serve?</p><p>Personally, I couldn't have the whole pint, but I could probably have 1/4, if the recipe is designed for 4.</p><p>See what I mean?</p><p></p><p>Honestly, with a recipe like that, that you know, love, and are happy with, I would make it, eat a normal sized portion and test my blood glucose like a hawk, testing every 20-30 mins until it returns to fasting level.</p><p></p><p>If your bg goes too high, you have 3 choices:</p><p>- never eat it again</p><p>- eat a smaller portion</p><p>- swap the flour for something else, and accept that it won't ever look and taste quite the same</p><p></p><p>But there is always the chance that your body can tolerate it fine - and it would be sad to lose a lovely dish without testing it at least once... <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Brunneria, post: 1089241, member: 41816"] From what I can see, you have 2 carby things in that recipe. The flour and the pinto beans. Some people find tomato puree too sweet too, but there is only 1 tablespoon of that, so don't worry about it. You say you have tried it without the beans before, and it has been nice. So that swap is easy. The flour... well, it really just depends on your personal tolerance for flour. 2 tablespoons in a pint of milk for the sauce isn't that much, but you have to divide it into portions. How many does the recipe serve? Personally, I couldn't have the whole pint, but I could probably have 1/4, if the recipe is designed for 4. See what I mean? Honestly, with a recipe like that, that you know, love, and are happy with, I would make it, eat a normal sized portion and test my blood glucose like a hawk, testing every 20-30 mins until it returns to fasting level. If your bg goes too high, you have 3 choices: - never eat it again - eat a smaller portion - swap the flour for something else, and accept that it won't ever look and taste quite the same But there is always the chance that your body can tolerate it fine - and it would be sad to lose a lovely dish without testing it at least once... :) [/QUOTE]
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Pinto, Courgette & Mushroom Bake - is it okay?
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