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<blockquote data-quote="WuTwo" data-source="post: 2097196" data-attributes="member: 87354"><p>I'm T1 and vegan. I have maintained an HbA1C in the high 30's for years now.</p><p></p><p>I do it by meal planning, and although I am wholly plant based I am moderately carb based, some days work out to about 50g others to about 120g. It all depends on who cooks what. I have home made seitan bacon, scrambled tofu and mushrooms or tomatoes for breakfast, sometimes with a slice of toast but usually not. Lunch will be a large bowl of assorted chopped/sliced veg (usually raw) and/or salad. I use parmegan as a topping (whizzed engevita and nuts -gives a very savoury flavoured topping), usually some sunflower seeds and usually some sprouted seeds. Often I'll add a dollop of oil - usually flavoured olive oil - to that. Yesterday I was tired and had a pot of M& cauliflour dahl with some cherry tomatoes, cucumber and parmegan.</p><p></p><p>Dinner depends hugely on which of us is cooking and what they feel like doing. Always includes a lot of veg - think huge stir fries, curries, etc. Afterwards I'll have berries & yoghurt.</p><p></p><p>My snacks are nuts or vegan dark chocolate.</p><p></p><p>I eat about 10 portions of salad and veg a day, with one portion of fruit. And try not to add more processed vegan food ie. processed stuff ie shop bought pies etc. than you have to. If you don't like cooking then OK, but read the labels so that you can see if you're taking in healthy bought food. The more natural, the better.</p><p></p><p>This is just my way of eating, and I'm lucky because I like cooking and have a husband who into the lifestyle too.</p><p></p><p>It works for me.</p></blockquote><p></p>
[QUOTE="WuTwo, post: 2097196, member: 87354"] I'm T1 and vegan. I have maintained an HbA1C in the high 30's for years now. I do it by meal planning, and although I am wholly plant based I am moderately carb based, some days work out to about 50g others to about 120g. It all depends on who cooks what. I have home made seitan bacon, scrambled tofu and mushrooms or tomatoes for breakfast, sometimes with a slice of toast but usually not. Lunch will be a large bowl of assorted chopped/sliced veg (usually raw) and/or salad. I use parmegan as a topping (whizzed engevita and nuts -gives a very savoury flavoured topping), usually some sunflower seeds and usually some sprouted seeds. Often I'll add a dollop of oil - usually flavoured olive oil - to that. Yesterday I was tired and had a pot of M& cauliflour dahl with some cherry tomatoes, cucumber and parmegan. Dinner depends hugely on which of us is cooking and what they feel like doing. Always includes a lot of veg - think huge stir fries, curries, etc. Afterwards I'll have berries & yoghurt. My snacks are nuts or vegan dark chocolate. I eat about 10 portions of salad and veg a day, with one portion of fruit. And try not to add more processed vegan food ie. processed stuff ie shop bought pies etc. than you have to. If you don't like cooking then OK, but read the labels so that you can see if you're taking in healthy bought food. The more natural, the better. This is just my way of eating, and I'm lucky because I like cooking and have a husband who into the lifestyle too. It works for me. [/QUOTE]
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