Yes. Immediately on waking (while chewing the Brazil)
Then again, immediately before breakfast.
All the figures are on that thread I linked to.
Yes. Immediately on waking (while chewing the Brazil)Do you do fasting bloods before?
Please see post #1158 on this thread.Please can I have the cheesecake recipe?
Oh, sure.
Although (like all my recipes), it is rather an approximate thing... And very much the cheat's version.
Low Carb Moussaka
The way I usually guesstimate quantity is by deciding how many portions I want to serve.
4? 8? If so, how much mince feeds that number? How much aubergine? And so on...
I aim for each portion of the mince mix to be at least 50% veg. That way, you don't have to cook extra veg to serve with it - but a green side salad is always good.
Mince (should be lamb or goat, but I usually use beef)
Courgettes
Aubergines
Onions
Garlic
Tinned tomatoes
Tomato paste
Stock cube
Seasoning to taste
Cream cheese - adds creaminess
Grated cheddar
Parmesan - adds depth to the topping
Sweat the onions and garlic in a pan.
Add the mince. Brown thoroughly.
Chop/slice the aubergine and courgette and add to the pan.
Add the tinned tomato and paste, the stock cube and any additional seasoning.
Simmer until it gets that lovely intense red colour and well-cooked mince soft texture.
At this point you can cool it and freeze in portions, or go straight to next steps.
Put hot mince* mix into a baking dish, dot with cream cheese, scatter with cheddar and top with a sprinkle of Parmesan. Grill till cheese is melty/crispy.
Serve.
*if the mince is cold from fridge, or just defrosted, then microwave it up to piping hot before adding the cheese, if you don't you'll end up with brown cheese on top of still chilly mince.[/QUO
Yum! One for the recipe book!
Yum too!@Scandichic I make my moussaka with a different topping from @Brunneria Mix some natural yogurt with a big handful grated cheese( cheddar and parmesan work well) , season and beat in two eggs. Pour over mince mixture and bake in oven till cooked through and topping fluffy and browning at edges. I also like to top mince with layer of courgettes and feta cheese.
Thank you!25g butter
1 large onion
1 pepper (any largeish ones)
600g white fish (bl**dy expensive)
75g of any Philadelphia cheese -mine garlic n herbs and chives!!)
50g fresh breadcrumb
2tablespoon fresh chives
1/2 tsp fresh chives
Some flour for coating pre frying.
Literally sauteinion n pepper then mix with everything else...
Little oil in pan for 8-10 mins.
This makes 6 big fishcakes...
I also added a splash of philly sauce pre seeving... 200g of any philli with 145ml of milk n pepper... But that makes enough for 12 servings of sauce.....
Great with any salad or any veg....
White fish is costly though... Cod.. Waitrose..585g.... Massive £11.11... Mind you got 6 fishcake meals, so not too bad I suppose....
Sent from the Diabetes Forum App
Philly fishcakes.. Try... You can't beat them..and I hate fish!!!!Thank you!
How much of it did you have, for heavens sake?
I follow dr Bernstein's suggestions of having small amounts of glucose at regular intervals throughout a workout.Blimey Charles - lots of Dextrose tablets. Isn't there a more enjoyable way to support your blood scores, or is it just expedient to take Dextrose?
Stop with the temptations. At the risk of being a partypooper, low carb doesn't always mean low calorie and I have a dumper truck's worth of weight to shift!! Back to falxseed and yogurt.
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