Tonight is mushroom & seitan stroganoff, with brown rice and steamed veggies on the side. I'm making a batch of mixed blueberry & cranberry muffins today, so that's dessert sorted out.
Lunch will be a Buddha bowl of veg/salad/seeds/parmegan & white truffle infused olive oil as a dressing.
If I can remember (and I am a bear of very little brain, so I might not) I will take pics.
I remembered - mushroom & seitan stroganoff with rice and edamame beans (slightly overdone because he microwaved them!)
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Today we went to Ask Italian, I tried the vegan spaghetti ragu and dark chocolate and blood orange tart with raspberry sorbet.
According to the nutritional sheet, the snack I had which was spicy nuts and beans - a mix of chickpeas, broad beans etc that was 39g carbs, the spaghetti was 29g carbs which I found hard to believe, carbs and cals would have said something different and the tart was 35g, the base was very thin, more chocolate than sorbet and base put together. All in all 11 units, split dose in between 3 dishes and over 1hr wait for food in between meals (we were there from 13:30 until 17:00), give of take I was hungry and possibly dying. I hypoed on my way home, so I guess it I could have tweaked the doses for everything and timed the dose right but who knew we had to wait over an hr for food.#competitivecarbcounting, Mei!
I'd call the main meal at around 50 to 60, the dessert at around 20 to 25 for the slice depending on how thick the pastry base is and maybe 5 to 10 for the sorbet, depends on the amount of water in it.
Would have pre-bolused about 4u in advance to get some insulin in stream but not too much to allow for service delays and uncertainty over portion sizes, then another 6 or so, as it doesn't really matter that much when you've got the plate in front of you as the main meal carbs are there, and you can leave adjustments for the dessert, which might be looking at either a 2 or 3u tweak, or nothing depending on how the earlier stacking is panning out.
Just my numbers, YDMV!
and over 1hr wait for food
True, it was waiting for diabetes to scream "WHERE IS MY FOOD? HELLO? I HAVE INSULIN ON BOARD."Lol, Mei, that never helps with our careful plans...
It's brown basmati, which is much slower for me. Tastes better, more filling and much better for you than white riceWhite rice seems to pop up a lot on the pics in this thread.
I've always found it very difficult to bolus for - either nothing much happens or I'll have a crazy spike at unexpected times - whereas brown/wild rice, presumably because of the fibre skin, has the opposite effect - stable, stable, stable.
Baked potato tonight with prawns in some peri peri mayonnaise, roasted asparagus and watercress, spinach & rocket to dip in any leftover mayo. Carbs were 66g from the potato and mayo mix.
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I needed to go shopping today but I didn't, so I'll have to make do with what I can find. Lucky thing I have guinea-pigs who want their veggies every day, I can always steal from what I bought them
I have bell pepper, cucumber, a small onion and garlic. And some diced bacon, olives, cashews, a Spanish sausage which I didn't really like in the freezer and of course hot sauce, mayonnaise, oil, vinegar, soy sauce and various powdered spices and herbs. And eggs of course, way too many eggs, thanks to the chickens.
Still need to decide what to make from these choices.