Blog Entries With Tag: vegan

Posted: Apr 3, 2012
I love pasta - I mean - who doesn't?  Except for diabetics - it can really muck up our blood sugars (BG) depending on how much we eat.  I try my best to have no more then 1 cup of pasta - but sometimes - I can't resist abit more.  I try my best to cover the correct amount of insulin - and like we all notice - sometimes it works - other times - it doesn't.

I was watching a Canadian show today - that has these two cute adorable guys called Steven and Chris.  They are such a hoot to watch - and they often have really great/informative guests - that talk about healthier ways of eating - and sometimes evil decadent foods (hey - just because we have diabetes doesn't mean we can indulge abit ... sometimes - we're only human).  So,  as I was munching on my lunch (not a healthy one today I'm afraid) and watching their show on my PVR - they had an interesting segment on foods that cleanse your liver, kidney, skin - and then the nutritionist showed us how to make this simple "pasta" recipe - using zucchini (an affordable vegetable in my food budget). On the show they used this unique device for making the pasta called a spirooli - but it's probably way expensive for me to buy - plus I don't have much storage space. I make up a similar recipe - using Kraft Italian dressing (or whatever is on sale) - and make my strands using a potato peeler - bit time consuming - but well worth it for your taste buds.

Here's the link for the recipe - and also below is the full text version - go check out their website - you may learn a new thing or two - and want to try something different for the daily "Hey Ma, what's for dinner" situation.

1/2 cup walnuts
1 tbsp hemp seeds
2 cups fresh basil
3 cloves garlic
1/2 cup extra-virgin olive oil
1 tsp sea salt
4 medium-sized zucchini or yellow summer squash
3/4 cup grape tomatoes, sliced in half
3/4 cup kalamata olives, pitted
1/2 cup sun-dried tomatoes (not packed in oil), julienned

  1. For the pesto, add walnuts, hemp seeds, basil, garlic, olive oil and salt to food processor; process until well combined.
  2. Cut ends off zucchini then cut in half. Sandwich 1 segment of zucchini between mettle nose of spirooli and spiked handle; start spinning. Repeat with remaining zucchini segment. Voila, instant pasta!
  3. Toss zucchini pasta with remaining ingredients and pesto, to taste.
Zucchini and blossom
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Posted: May 13, 2010

To carb or not to carb – that is the question:

Whether 'tis nobler in the mind to suffer

The ups and downs of blood sugar fortune

Or to take arms against a sea of cheese sauce on broccoli ...

Broccoli with cheese sauce

I feel like I’m in London at the Globe Theatre getting ready to watch Hamlet holding a high carb banana in one hand and a cheese curd in the other.  What fate befalls us as we contemplate their destinies!

When I was younger, my Mum followed the Canadian Diabetes Association way of eating (aka American Diabetes Association).   It was what all diabetics followed, and as a child, full of energy I had no problems with the diet which was maybe higher in carbs then what the CDA recommends today.  This is all my Mum had to follow on, since young children with diabetes were a very small percentage of diagnosed diabetics (less then 1%).  She was VERY strict with measuring out my food, no seconds, even if I was hungry, you ate what you had on your plate.  Going to friends house was my way of escaping her careful food planning.  It seemed that my friends had food like there was no tomorrow, but then, none of them had diabetes.  Even worse, going to a birthday party was something that my Mum had I think a hard time dealing with, as there was really no control with what I ate again.  So, birthday parties, sleepovers, didn’t happen too often.  I keep on wondering, if I had been a Mum with a diabetic child like myself, if I would have been the same way, maybe not so much now, but still I can understand her worry. 

When I left home at 19, it was hard to not break the “training” my Mum had taught me, with measuring out food since the age of 7.  Though as most of us know, with time, we eyeball what we are eating, but still, we always are calculating in the back of our minds.  Take for instance the spaghetti (tossed with tomato pesto sauce) that I just had for lunch.  It’s about ¾’s of a cup, so I’m “guesstimating” about 30 grams of carbs.  My blood sugar (BG) at the time was 4.9 mmol/l or 88 mg/dl – so I took a few units of fast acting insulin and hopefully I’ll stay within range.  That’s one thing I miss with my pump holiday – the combo bolus – where you can spread out the insulin coverage.  I’ll probably be checking my BG’s in about 2 hours and a correction may have to be made.  I am a human dart board for the pen needle these days, but it’s okay, 32 gauge needle, way better then needles of the “Stone Age” when I first got diagnosed.

My pasta tossed with tomato/pesto sauce

 So, as you can tell, I love to eat carbs with a limit (though sometimes I go hog wild and don’t feel bad about it as it’s only once in awhile)!  I try not to go over 30 grams of carbs per meal if I can help it.  I do tend to eat smaller portions then what my friends would eat.  I find that this way of eating, to me is subconsciously done (calculate, calculate), is how I have kept my diabetes in control of 43 years.  I’m not sure if a really low crab (LOL on Kerri Morrone Sparling blog post today)  diet would work for me since I do cook a few vegan meals, and of course, beans are high in carbs, so those meals generally are >30 grams or more. 

Off to test my BG's - as I have a feeling the insulin is doing it's job a wee bit too well for what I just ate!  The Roller Coaster Ride of Diabetes - Whoo! Whoo!

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Related posts:

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