[Evermont]

The idea with this thread is to share thoughts on ways to change favorite foods a bit rather than eliminating them all together.

Are you avoiding any foods that you wish you didn't have to? Maybe there's a good way to make it OK again.

Got any tips or recipe tweaks that make tricky foods easier on BG? I've picked up lots of great ideas here, and there. Many right here on DF. Adding acid (lemon or vinegar) to recipes or adding fats for example.

Apples spike you? Did you know that different varieties of apples have different effects? Did you know that as fruits ripen more carbs are converted to sugars increasing the glycemic index? Don't give up on apples, try a different variety, eat it early and add some cheese (fat) to slow down the spike!

Almond flour versus white wheat flour, agave nectar versus sugar, darker chocolate versus milk chocolate and so on. We know a bunch of tricks - lets have some give and take.

So challenge us, or help out.

[ant hill]

This can turnout to be a good thread Keith , I have fried tomato on toast and instead of butter I would use olive oil and I must try that with making scrambled eggs.

[davef]

Nice one Keith!

I'm experimenting with some pasta at the moment. I tried before and it did not work well but recently I've made a "Chicken and Taragon with pasta" and it's working for me. It could be that there is cream (fat) in the dish or perhaps its the lemon juice.

Anyhow here's my recipe if anyone wants to try it (serves 4):

4 Chicken breasts (skin removed) diced into small cubes
2 Tablespoons of chopped fresh taragon (adjust to taste)
2 Teaspoons of Djion mustard
Juice of one lemon (2-3 teasspoons)
2 Cloves of garlic, crushed or chopped finely
1 Onion sliced finely
1/2 Pint of fresh cream (full fat), not sure what it's called in US/Canada, possibly whipping cream.
Olive oil
0.5Kg (1lb) Fusilli Pasta

1. Fry off chicken in a pot with olive oil until cooked.
2. Add onion and garlic, cook until onion is softened
3. Add half lemon juice, taragon and half the mustard allow to simmer for 2-3 minutes
4. Remove pot from heat and cream, remaining lemon juice and mustard
5. Return pot to heat and simmer of low heat for 10 minutes - while the pasta cooks
6. Strain the pasta and add it to the chicken/sauce, stir it in gradually with pot still on the heat, make sure pasta is well coated.

Serve on warm plates with a nice glass of Chianti Classico (oh yeah maybe the wine is helping).

It's tasty, filling and I find it is not spiking me about my (own) upper limit of 7.7 (140), in fact start out around 5.5 (100) after 2 hours I rarely go above 6.9 (125). I have checked after 3 and 4 hours and I have never seen a spike higher than at the 2 hour mark.

Darn now I'm hungry !

[ErikaA]

lol I think it all depends on your needs...so my treats are probably not great for low carbing or calorie restricting.

I make a banana bread using ground oats instead of flour. One slice is still pretty much my carb limit though. Still changing it up as I go.

I have chilli with salad instead of rice. Or tacos as a salad ie just leave out the shell bit.

Real chocolate mousse... with eggs, 70-85% Lindt and cream.... doesn't even show as a blip on my meter. The same recipe can be used to make chocolate mousse cake as well. So haven't needed to tweak that one.

Fruit salad with vanilla yoghurt and a dash of frangelico works okay too.

[Mich]

Well, since I cracked up over Shuttle Cat (thanks for the laugh) I'll add this one if I haven't already.

Pizza with Meat Crust

1 pound hamburger or ground turkey
1/2 pound italian sausage or turkey sausage patties,
1 large egg
1/2 cup pork rinds, crushed
1 1/2 tsp oregano

2 pkg dry spaghetti sauce mix
1/2 c water
4 cups mozzarella cheese grated
1/2 cup green onion, chopped
pepperoni slices

Preheat oven to 400°F.

Combine meats, oregano, pork rinds and egg. Mix Well. Put meat mixture on a 12" pizza pan and pat to the edges. Bake for 12 minutes. Remove and drain grease.

Mix water with packets of sauce mix. Shoould make a thick sauce. Spread on pizza crust and add toppings. Make it to your taste. Add the cheese (I add a little parmesano.) Return to the oven long enough to melt the cheese and it's bubbling.

Cool, cut an serve.

Not exactly like a pizza, but sure tastes good with no spike!

Mich

[RedRD]

Originally Posted by ErikaA

Real chocolate mousse... with eggs, 70-85% Lindt and cream.... doesn't even show as a blip on my meter. The same recipe can be used to make chocolate mousse cake as well. So haven't needed to tweak that one.

Ooooh. I want that full recipe.

I have found that with snacks, it is hard to include a protein with everything. Snack foods just tend to be carb-y (the ones I like, anyway). What seems to work for me, is peanut butter or cheese with most fruits. I even put a dollop of pnut butter in oatmeal.

I LOVE PEANUT BUTTER!!!!

[ErikaA]

lol my bad it's not quite as simple as just baking choc mousse..I'm not much of a recipe follower. I tend to butcher them as I go....so try at own risk...

Choc mousse:

4 eggs separated
200-250g Dark chocolate
125ml cream

whisk egg yolks until pale (a hefty dash of orange liqueur added here is good), whisk in melted chocolate. Mixture will be stiff. whisk in lightly whipped cream. whisk egg whites to stiff peaks and fold into chocolate mixture. pour into cups and chill for at least an hour. Or pour onto cooled choc cake base of choice and chill till set.

How much chocolate and what kind of chocolate you use will vary the texture of the mousse. I like mine really dark and firm. But I mess with the egg:choc:cream ratios to make a lighter mousse for the faint of heart.

The mousse bit I do all the time...let me get back to you on the baked bit. It's been a while since I did it.

[tkl]

My husband has type II, but I am on a mission to cure. I work for a natural path and am experimenting with Hemp Hearts. The ratio of fat to protein is almost 1 to 1. It is great added to any carb dish, heaped on salad - checking to see how it does with the prick test. May be a good cheese and pnut butter alternative with added omega balancing health benefits.