T2 recipe help

Hi, are you looking for pre-made sauces you can buy in the supermarket or sauces to make from scratch?

A lot of fruit is high in natural sugars and the normal recommendation is to avoid fruit except for berries.
For veg avoid root veg and things like sweetcorn and peas which are high in natural sugar. I tend to live on cauliflower in many different form, and green leafy veg. If you go on to Pintrest and search for LCHF recipes you will discover all sorts of fab things to eat - definitely no need to get bored!

Hi, have look in our low carbs section, both at the recipes and the "What have you eaten today?" threads.

I use double cream, sour cream, yoghurt as a basis for sauces, with additions offlavourings in the form of grated cheese, ready made mustard, tomato paste, various herbs and spices. I can manage a small portion of pureed apple with pork, and over Christmas I made a low carb cranberry sauce (thanks to inspiration from a slightly different version from @CollieBoy) with a little Sukrin Gold sweetener, juice and zest of an orange and a couple of cinnamon sticks. I've had this with my roast chicken Christmas dinner, and high meat sausages, but it would also go well with gammon, pork, or ham.

I won't use it but you might be willing to try a little arrowroot or cornflour for thickener - though you may want to test to see if it causes you any problems.

Most non-root type vegetables are fine to eat, and the best low carb/sugar fruits are berries. But look at the total carbohydrate content which includes sugars but not fibre if you're in the UK (USA uses net carbs), and again use a meter to test how you can manage - different people can cope with different fruits and veggies.

Robbity

On the nutrition values label look for the total carbs figure, not just the sugars content. As a very broad rule of thumb I look for things that are less than 5g carbs per 100g. Of course some things will have a higher content and you will only use a very small quantity. I do spend a long time in the supermarket reading labels!

I use a lot of coconut milk as well as cream when making sauces. A couple of recipes from useful websites for you:
http://www.ibreatheimhungry.com/2015/02/low-carb-beef-stroganoff-meatballs-recipe.html
http://www.mygourmetconnection.com/...lfish/brazilian-style-shrimp-coconut-milk.php
http://www.bbcgoodfood.com/recipes/1841643/harissa-chicken-traybake-with-peppers-and-feta
http://www.ditchthecarbs.com/2014/05/07/low-carb-shepherds-pie-cauliflower-mash/

Have a read around paleo diet: http://paleogrubs.com/ Lots of good recipes, you just need to adjust them a bit to stick to LCHF. They do use natural sugars but you can replace with sweeteners. Of course avoid all pasta/rice/potato/couscous served with some of these recipes. Cauliflower can be turned into mash, rice or roasted and makes a great substitute. Don't worry if you don't have all the ingredients for some recipes - leave them out or substitute for what you do have. LCHF eating is really easy and a great opportunity to experiment! Don't forget to test the effects of food on your BS levels. It won't take you long to figure out what you can and can't eat.

The LC beef stroganoff looks delicious, funnily enough this was the dish my daughter made the day I ended up in A&E and found out I had diabetes, oh the irony.

If you're doing LCHF, double cream (whipping cream for us north americans) sauces are quick and easy in a small frying pan and a little goes a long way. Just sauté some garlic or onions in a little butter, add about 1/2 to 1 cup cream and let simmer. Add anything you want for added flavour (fresh herbs, spices, parmigiana, etc) experiment. If you want a low fat alternative, use yogurt instead.

For veggies, i like olive oil, fresh garlic, black pepper, lemon zest, lemon juice, and dill. Just toss to combine. Great on green beans