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Sunday Roasts

Wayne36

Well-Known Member
Messages
97
Type of diabetes
Type 2
Just want to find out what people are having for their Sunday Roasts, at the moment i'm just having meat and veg. It takes a lot of will power not eating roast potatoes and Yorkshire puddings lol, so just need to find a tasty substitute
 
You can make Yorkshire puddings with coconut flour. My roast today was a lovely piece of cod wrapped up in grease proof paper with chilli oil and rosemary, in the oven 15 mins lovely.
 
Celeriac makes a very good substitute for roast potatoes, it also works great as an alternative to dauphins potatoes, thinly sliced celeriac and lots of cream butter and garlic - yum


As for the yorkshire pudding - have you tried having a very small one and testing after? you may be able to tolerate a small portion.

One thing to watch at Sunday lunches is the gravy, easy to overlook the accompaniments
 
Shar67 said:
You can make Yorkshire puddings with coconut flour. My roast today was a lovely piece of cod wrapped up in grease proof paper with chilli oil and rosemary, in the oven 15 mins lovely.
Click to expand...

I was thinking of making Yorkshires with Almond flour not sure how it compares with Coconut flour but any substitute would be good...thanks for the suggestion
 
What did your meter tell you about how your body tolerated what you ate?

I only eat Roast Dinners when we go to a carvery, mainly because I cannot face all the washing up!
I eat a good portion of the roast meat, all the veg, in large portions. I might have one small roastie - sometimes you can get away with small portions of carbs if they are buried in a large low carb meal.
And I substitute cauliflower cheese for the potatoes - which I prefer, anyway - but they have probably used a cheap packet mix cheese sauce at carveries, so I don't have much.
The stuffing, yorkshires and gravy I avoid like the plague.

If you are eating at home, then sausages, pigs in blankets, creamed caultiflower, buttered sprouts... they all make up for the pootling inconvenience of missing out on pappy carbs.

There are just two foods that I cannot resist. Powerless against. Utterly out of control...
  • Roast parsnips
  • Profiteroles
The rest, I shrug and reach for something enjoyable that I love.
 

Hi...not tried celeriac will have to give it ago and no not tried testing with a small yorkshire but will try, although i did have a small cheeky roast potato today and my BG went from 6.1 to 6.3
 
Last edited by a moderator:

Hi...i just had Roast Beef and Veg and i had 1 cheeky potato lol my BG went from 6.1 to 6-3
 
Today we had venison, red cabbage, sweet potato mustard mash, and spinach wilted with butter and lemon juice.
While everyone else was tucking into yorkshire pud and roast potatoes and parsnips, I just at bigger pirtion of spinach and venison. I adjust the portion of carb veg to keep to the minimum.
All washed down with a rather nice glass or three of Cab Sauv. I allow myself to indulge on Sunday. Back to auserity dinners rest of the week. BG absolutely fine.

Oh and I make a rule, when I cook I don't wash up.
 
I would think that if Yorkshire Puddings tasted better made with Coconut, Soya or Almond Flour than the usual recipe, then everyone would make them that way.

I have always taken the view that concentrating on, and enjoying the LC things you can eat, is a better policy than continually concentrating on what you can't have, and trying to find inadequate substitutes.

Low Carb is a lifestyle that people with T2D will have to follow forever if they want to keep the disease under control, and always concentrating on what you are missing will not help you continue with it long term.
 
One of my favourite parts of a Sunday Roast is the stuffing, and I don't think I should have any or much of it anymore? I suppose if I'm at home I can have a bit but when eating out I can't be sure what its made of. I didn't realise that gravy was a high carb though? I understand yorkshire puddings are and I will try making them with almond flour at home.
 
today we had a roast duck accompanied by spinach and chorizo which was really nice. Ate all the duck between the two of us. ones now simmering for stock.
 
Not really the cost is too much for catering industry, people don't like change.
When I 1st met my hubby I changed table salt to lo salt, decanted into a table salt bottle, he didn't noticed the difference, it was several years later before I was caught.
We don't buy either now, but it took cheating and hard work to get him away from it.
 
I normally don't have the roast potatoes. If I really want one though I have just one and save till the end of the meal
 
Its a bit warm yet for Sunday Roasts over here but I will miss the potatoes and stuffing. If I indulge it will probably be with the gravy as it can up the enjoyment of the other vegetables. At least I won't miss the Yorkshire pudding as I have never had it
 
If we go for a carvery I have 1 potato and 1 small roast, tested after and doesn't affect my BG readings much, got to have a treat sometime, and its not like I am having them every day. I eat the meat and veg first and leave the potatoes to the last and then if I am full I leave them.
 
I love a good roast dinner - as others have said, roast celeriac makes an excellent alternative to roast spuds. I have the meat, 5 or 6 vegetables and roast celeriac with a splash of gravy when I have a roast dinner now - it's been well over a year since I had any roast or mashed potatoes or Yorkshire pudding and I can honestly say I haven't missed them at all
 
We eat out most Sundays and if we have a roast I just miss off the Yorkshire and the mashed potato and have just one or two of the roasties depending on the size....can't resist them
 
I have roast celeriac and swede lots of veg and make my gravy from the meat juices from the roast with a slug of wine and a little water from the veg stock give it a quick fast boil ,you really don't need thickener which is what makes the gravy carby
CAROL
 
With me it is definitely the gravy that causes the rise. I have experimented with and without it. I now make a hole in the middle of the plate and pour a small amount in the hole and dip. Last night I over did it, and my BS suffered considerably. We had roast leg of lamb, veggies, I had 2 small roast spuds. No yorkies. The roast spuds don't affect me very much, so it had to be the combination of the spuds and gravy, knocking the total carbs over my personal threshold for one meal.
 
I roast meat with a good glug of wine (red, except for chicken), lots of herbs and garlic cloves. The juices from the tin are better than any gravy granules have ever tasted IMO. I am quite happy with a selection of LC vegetables (not just steamed, but mashed with cream and butter, sautéed with bacon or roasted with olive oil), and do not even think of roasties or yorkies. I do sometimes make LC stuffing (just minced pork with lots of mushrooms, herbs and spices, and some wine ) but not often, as portion control then goes through the window...
 
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