Happy Birthday. Hope all is well tomorrow. Ive actually got 22 months to go so weight loss can be slow and steady but Im impatient by nature which has often been my downfall weight wise. Have a great day today Andrew x
Husbo is hungry and has gone for CHIPS!!!!!!!!! Can I resist. I will report back in an hour :-(
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Yes, a friend wanted to eat Peking Duck so we ended up going..I've been watching my diet carefully and prepare food at home. I also do stir fry veg at home all the time. Last Sunday I made Spanish Paella with rice and seafood with chorizo (inspired by you @AndBreathe, I remember you saying you had them too and didn't spikeI also think anything with dumpling in its title is worthy of a cautious approach, but we each react differently.
I haven't had Chinese for well over a year. It was never a regular; we prefer Indonesian, Indian, Hispanic or creole for our spicy food.
Actually I have had the odd stir-fry, so the last para might be a bit bold, but nothing take-away or commercial sauces.
My tea was horrible :-( you should be able to have a do-over if you dont like it. Started walking today. 1.5 miles. Not as fast as I'd like coz my trainer is 7 and pushed her dolly pram the whole way whilst asking unanswerable questions all the while!
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I have lost 3 stone since Christmas. Quite slow I guess, but given I am eating loads and am never hungry, I call it a result. My priority is good BG, anything else is a bonus
That's really excellent Adelle. The used in cooking, and released by the chorizo can slow down the spike, so be mindful of that. But, yes. For me it's a "Yes" meal.Yes, a friend wanted to eat Peking Duck so we ended up going..I've been watching my diet carefully and prepare food at home. I also do stir fry veg at home all the time. Last Sunday I made Spanish Paella with rice and seafood with chorizo (inspired by you @AndBreathe, I remember you saying you had them too and didn't spike) blood sugar was back to 4.8..I was very happy...Lesson learned, you never know what preservatives or additives they put on your food or sauces when you go to restaurants. Choose wisely
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Yes I do like the spice--gives the meal a great "kick". I love, love rendang!was trying to look for the post, but couldn't find it. Would you mind reposting it for us?That's really excellent Adelle. The used in cooking, and released by the chorizo can slow down the spike, so be mindful of that. But, yes. For me it's a "Yes" meal.
If you like punchy flavours have you tried the rendang I posted the recipe for? We had the leftovers of that this evening. Some of these things taste even better on their second go.
There appear to be a lot of ingredients, but it's worth it, and I bet you'll want to make it again anyway, especially with the thickener being desiccated coconut. I could almost convince myself it's a low-ish carb meal, if it wasn't for the rice or noodles. http://www.bbc.co.uk/food/recipes/beefrendang_78767Yes I do like the spice--gives the meal a great "kick". I love, love rendang!was trying to look for the post, but couldn't find it. Would you mind reposting it for us?@AndBreathe, yes I've noticed that too they do taste good after you've kept them for awhile, or even after a week, the flavours infuse more on the meat. Was thinking of doing an osso buco with gremolata but instead of mashed potatoes, will be using cauliflower mash this week I'm salivating!
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Thank you, @AndBreathe! xx *hug*There appear to be a lot of ingredients, but it's worth it, and I bet you'll want to make it again anyway, especially with the thickener being desiccated coconut. I could almost convince myself it's a low-ish carb meal, if it wasn't for the rice or noodles. http://www.bbc.co.uk/food/recipes/beefrendang_78767
Actually, @Avocado Sevenfold does a mean Thai (I know rendang is Indonesian, not Thai) faux rice dish that would work really well. Hopefully she might look in.
Enjoy!
Excellent. Don't panic when well into the cooking time it's still very runny. Once the toasted coconut is added, it thickens up before your eyes.Thank you, @AndBreathe! xx *hug*
We're having guests at home for dinner tonight, thinking of squeezing this dish in
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