- Easy Mac -

[Delphinus]

Jason + Easy Mac = BG spike from here to Pluto.

Next time someone offers you Kraft Easy Mac, look at them and say in your best Bugs Bunny voice, "Whatever Mack".

[foxl]

Hee! I had a feeling, with that quality of pasta, that that was what you were gonna say!

Dreamfields only, here, baby!

[Granny Shanny]

http://i20.photobucket.com/albums/b202/sneezytwo/ROFL1.gif, Jason!

My Dreamfields is on order . . . hope it gets here soon, cuz mac & cheese is calling to me too!

[Penny]

I miss Mac and cheese. Dreamfields still gives me too big a spike, so I just took it out of my diet. I recently made some pasta salad with Dreamfields, thought I could get by with a cup serving....I hate this....Pasta salad is one of my favorites! :( Don't know what the difference is, but I can eat a cup of Dreamfields with Spaghetti sauce and spike, but go down quickly. Maybe it is the veggies in the pasta salad??????

[yannah]

today I had a stare down with a bag of marshmellows

now mind you, this does not really happen to me.

I usually I say something like "I spit on you, marshmellow."

but I made it without eating those things.

don'tya wonder why there are marshmallows in this house.

they are from the s'mores i couldn't eat while we were camping.


maybe if I hang these 3 bags of marshmallows on the cloths line, she will rethink this whole marshmallow thing.

[e||ement]

I miss Mac and cheese. Dreamfields still gives me too big a spike, so I just took it out of my diet. I recently made some pasta salad with Dreamfields, thought I could get by with a cup serving....I hate this....Pasta salad is one of my favorites! :( Don't know what the difference is, but I can eat a cup of Dreamfields with Spaghetti sauce and spike, but go down quickly. Maybe it is the veggies in the pasta salad??????

i get a bigger spike from dreamfields if i eat the pasta cold in a pasta salad. i think it has something to do with not eating it hot?

oh yah. mac and cheese. my mom makes the best homemade mac and cheese. we would always fight over the "crunchy" pasta shells on the top. *droooool*

[Abra]

Has anyone tried to make mac and cheese with shiratake noodles?

[plattb1]

I haven't tried mac & cheese. I'm not sure the texture would work. But, they are great in soup & for fake spaghetti!

[andypoo]

I still never got my free sample of dreamfields,I guess I'm not going to,its been a few months. It'd probably spike my bgs up anyway. I love ,love,love pasta and it hates me. You guys talking about it makes me so hungry for pasta,its my weakness and enemy.

[foxl]

Shirataki in Mac n chz is just wrong.

Dreamfields kinda would be too -- esp. if you like it baked. I only eat my DF immediately after cooking exactly 10 min!

I use cauliflower in fakarooni and chz and we are quite happy with the outcome of that! Including my 6 year old son.

[Penny]

i get a bigger spike from dreamfields if i eat the pasta cold in a pasta salad. i think it has something to do with not eating it hot?

oh yah. mac and cheese. my mom makes the best homemade mac and cheese. we would always fight over the "crunchy" pasta shells on the top. *droooool*

My grandkids used to say I made "the best Mac and Cheese". LOL Their mother's were mystified, until they finally caught me making it......the blue box, with velveeta cheese melted into it. :D They also liked it with my famous baked beans mixed in with it......a can of pork n' beans, a dab of mustard, a little ketchup and a scoop of brown sugar mixed together and cooked down on top of the stove. It's easy to cook for kids! They thought I was a gourmet cook! :)

[jenafl]

I give you alot of credit!!! We just came back from camping.Took our 4yo grandson for the first time.You just know that we had hime make smores..I had one too.I don't cheat very often at all,and wanted to be part of the memory making.The marshmellows are in the house waiting for another camping trip.(3 more weeks).I'm good not really tempted..,but will remember the smores for awhile LOL...today I had a stare down with a bag of marshmellows

now mind you, this does not really happen to me.

I usually I say something like "I spit on you, marshmellow."

but I made it without eating those things.

don'tya wonder why there are marshmallows in this house.

they are from the s'mores i couldn't eat while we were camping.


maybe if I hang these 3 bags of marshmallows on the cloths line, she will rethink this whole marshmallow thing.

[lorilei]

did you really just figure that one out jason??????? even looking at it drives me up and makes me sleepy...

life was a bit easier for me when i banned pasta altogether...now if only i could find that resolve again...i've been dying for thai noodles...omg...

[Chef Barrae]

If you can't find your Dreamfields pasta you might try any whole wheat pasta. It is loaded with fiber, which helps. Also, just to let those who are surprised know, but a 1 cup serving of pasta is the most you should have. A one cup serving of a cooked dried pasta is equal to 45 grams of carbs. More than that and you will likely experience a spike in your BG. That's what I've experienced anyway.

[davef]

I've discovered that I can eat a small portion of egg noodles with an negative impact on BG.

When it comes to pasta, I've found something that actually works for me using real pasta (not Dreamfields, which I can't get in Ireland). I'm not sure if it's a combination of the lemon juice and cream in the dish that helps but it's working. Any interested in trying its:

Chicken Tarragon, Djion & Cream
Skinless chicken breasts
Fresh (or dried) tarragon leaves
2 teaspoons of Djion mustard
Juice of one lemon
1 Onion
2-3 cloves garlic minced (or to taste)
Half teaspoon Dried chilli flakes (or to taste, should only have a slight hint of chilli)
half pint full fat cream

Cube the chicken and then brown it in some vegetable oil, add chilli flakes, garlic and finely sliced onion. Cook for few minutes to soften onion (don't burn garlic). Drain off about half to third of juices. Over low heat add cream, tarragon (to taste) and Djion mustard. Allow to cook for about 10-15 minutes. Boil up some penne or fusilli pasta. Drain the pasta and add it to the chicken mixture, stir well to coat pasta with sauce. Serve.

As I say this works well for me, if my pre-dinner BG is about 100-110, I don't raise higher that 120-130 after 2 hours. Have checked at 3, 4 and 5 hours later and no late spike. Next morning BG is within my normal range 95-105.

Okay so it does have the same "comfort factor" as Mac & Cheese but it's nice.

[ant hill]

Jason + Easy Mac = BG spike from here to Pluto.

Next time someone offers you Kraft Easy Mac, look at them and say in your best Bugs Bunny voice, "Whatever Mack".

You know Jason, This is where the big guns come with big caliber rounds of ammunition and that's the long life bolus!!!

Let say the total amount is 60U Yeah It's sizeable, Then just take 30U now and take the other 30U 2 and a half hours later. Of course test!!!

Pasta is the great long lasting carbohydrate there is and unfortunately our Bolus don't last that long. :( So we have to do that ourselves.

[GretchO]

I've discovered that I can eat a small portion of egg noodles with an negative impact on BG.

When it comes to pasta, I've found something that actually works for me using real pasta (not Dreamfields, which I can't get in Ireland). I'm not sure if it's a combination of the lemon juice and cream in the dish that helps but it's working. Any interested in trying its:

Chicken Tarragon, Djion & Cream
Skinless chicken breasts
Fresh (or dried) tarragon leaves
2 teaspoons of Djion mustard
Juice of one lemon
1 Onion
2-3 cloves garlic minced (or to taste)
Half teaspoon Dried chilli flakes (or to taste, should only have a slight hint of chilli)
half pint full fat cream

Cube the chicken and then brown it in some vegetable oil, add chilli flakes, garlic and finely sliced onion. Cook for few minutes to soften onion (don't burn garlic). Drain off about half to third of juices. Over low heat add cream, tarragon (to taste) and Djion mustard. Allow to cook for about 10-15 minutes. Boil up some penne or fusilli pasta. Drain the pasta and add it to the chicken mixture, stir well to coat pasta with sauce. Serve.

As I say this works well for me, if my pre-dinner BG is about 100-110, I don't raise higher that 120-130 after 2 hours. Have checked at 3, 4 and 5 hours later and no late spike. Next morning BG is within my normal range 95-105.

Okay so it does have the same "comfort factor" as Mac & Cheese but it's nice.

oooooooo, this sounds so yummy Dave...thanks for the recipe. i find i do pretty well w/ Dreamfields if I under cook it by at least a couple of minutes. It's not crunchy at that point, but al dente. if i recook it (leftovers) it's like eating regular pasta. i still do have to bolus for it, but at a significantly reduced amount as compared to regular pasta. i think in smack 'n cheese (stove top or baked) it would be like eating regular pasta.

[Delphinus]

I've discovered that I can eat a small portion of egg noodles with an negative impact on BG.

When it comes to pasta, I've found something that actually works for me using real pasta (not Dreamfields, which I can't get in Ireland). I'm not sure if it's a combination of the lemon juice and cream in the dish that helps but it's working. Any interested in trying its:

Chicken Tarragon, Djion & Cream
Skinless chicken breasts
Fresh (or dried) tarragon leaves
2 teaspoons of Djion mustard
Juice of one lemon
1 Onion
2-3 cloves garlic minced (or to taste)
Half teaspoon Dried chilli flakes (or to taste, should only have a slight hint of chilli)
half pint full fat cream

Cube the chicken and then brown it in some vegetable oil, add chilli flakes, garlic and finely sliced onion. Cook for few minutes to soften onion (don't burn garlic). Drain off about half to third of juices. Over low heat add cream, tarragon (to taste) and Djion mustard. Allow to cook for about 10-15 minutes. Boil up some penne or fusilli pasta. Drain the pasta and add it to the chicken mixture, stir well to coat pasta with sauce. Serve.

As I say this works well for me, if my pre-dinner BG is about 100-110, I don't raise higher that 120-130 after 2 hours. Have checked at 3, 4 and 5 hours later and no late spike. Next morning BG is within my normal range 95-105.

Okay so it does have the same "comfort factor" as Mac & Cheese but it's nice.


Thank you! I am currently eating my hand because I am so hungry after reading that. :D

[davef]

Thank you! I am currently eating my hand because I am so hungry after reading that. :D

Oops ... sorry. Glad I didn't tell you about the meal I'm making tonight then :D

[GretchO]

Oops ... sorry. Glad I didn't tell you about the meal I'm making tonight then :D

no way, give us more, more!!

[davef]

no way, give us more, more!!

:evil:

Slow roasted pork belly (on the bone)
Grilled Ribeye beef
Balsamic roasted potatoes (not for me)
Spicy chicken on grill (marinated in Veg oil, chilli flakes, onion, garlic, dash of honey, soy sauce)
Chicken breast marinated in Coconut milk, ginger, garlic chopped chilli
Sausages in some form of basic BBQ marinade (oil, soy, honey)
Chorizo with mushrooms, thyme, shallots
Roast veg & peppers
Various dips and chips

I think that's the menu, it may change when I get to the butchers and supermarket ;)

[Josselyn]

I've discovered that I can eat a small portion of egg noodles with an negative impact on BG.

When it comes to pasta, I've found something that actually works for me using real pasta (not Dreamfields, which I can't get in Ireland). I'm not sure if it's a combination of the lemon juice and cream in the dish that helps but it's working. Any interested in trying its:

Chicken Tarragon, Djion & Cream
Skinless chicken breasts
Fresh (or dried) tarragon leaves
2 teaspoons of Djion mustard
Juice of one lemon
1 Onion
2-3 cloves garlic minced (or to taste)
Half teaspoon Dried chilli flakes (or to taste, should only have a slight hint of chilli)
half pint full fat cream

Cube the chicken and then brown it in some vegetable oil, add chilli flakes, garlic and finely sliced onion. Cook for few minutes to soften onion (don't burn garlic). Drain off about half to third of juices. Over low heat add cream, tarragon (to taste) and Djion mustard. Allow to cook for about 10-15 minutes. Boil up some penne or fusilli pasta. Drain the pasta and add it to the chicken mixture, stir well to coat pasta with sauce. Serve.

As I say this works well for me, if my pre-dinner BG is about 100-110, I don't raise higher that 120-130 after 2 hours. Have checked at 3, 4 and 5 hours later and no late spike. Next morning BG is within my normal range 95-105.

Okay so it does have the same "comfort factor" as Mac & Cheese but it's nice.

This sounds GREAT. Thank you for posting it, Davef. I'm going to try it with the Dreamfields (your lack of Dreamfields is the only negative thing I can contemplate about living in beautiful Ireland!) and will post my BG response(s).

Yum!

[Jae]

Jason + Easy Mac = BG spike from here to Pluto.

Next time someone offers you Kraft Easy Mac, look at them and say in your best Bugs Bunny voice, "Whatever Mack".

uh huh and just say "no" to pizza too!!

[Josselyn]

I miss Mac and cheese. Dreamfields still gives me too big a spike, so I just took it out of my diet. I recently made some pasta salad with Dreamfields, thought I could get by with a cup serving....I hate this....Pasta salad is one of my favorites! :( Don't know what the difference is, but I can eat a cup of Dreamfields with Spaghetti sauce and spike, but go down quickly. Maybe it is the veggies in the pasta salad??????

What kind of veggies did you use? Time of day eaten? Did you eat it alone, or as a side dish to something else? Mayo or oil-based...or "salad dressing" in a jar that looks like mayo and is filled with sugar?

I've found that my response to starchy carbs, even oatmeal, has much to do with time of day eaten (NEVER in the morning), quantity (of course), and what I'm eating it along with. For instance, if I have a starchy carb (a rare thing, that, and generally a whole grain thing), but I'm also eating a fair portion of protein and or fat (could be cheese, mayo or oil), that it doesn't elevate my BG excessively in either numbers or duration.

Alas, I have yet to develop a taste for whole wheat pasta. :( I do like the 51% whole wheat spaghetti, though but haven't yet tested its effect on my BG - I haven't eaten it in a while.

But the Dreamfields caused only a twenty four point change that came down in well under three hours...and I wasn't on the suppertime Metformin then. I find that acceptable for an occasional, calculated indulgence.

I'm using it in a macaroni salad this weekend (along with a steak, chicken breast, or cheeseburger), and will keep you posted on its effects on me.

OH! P.S. You'd be AMAZED at what a 20-30 minute walk after eating your beloved pasta salad can do! What's it worth to you??? ;)

[ant hill]

Aww you guys, I am laughing my head off here, Dave, The Irish in you is coming out with great humor. :D And great ideas too. ;)
With all that great food. What would you have with that in a wine or other things. :confused:

[Penny]

What kind of veggies did you use? Time of day eaten? Did you eat it alone, or as a side dish to something else? Mayo or oil-based...or "salad dressing" in a jar that looks like mayo and is filled with sugar?

What's it worth to you??? ;)

Josselyn, I tend to think it might be the eating it cold thing that that Ellement suggested. I put tomato, cucumber, onion, and green pepper in our pasta salad, use Italian salad dressing and some parmesan cheese. I don't have any kind of pasta often, so I have a small serving of this even though I know it will cause a problem. My family is big on Pasta, they have it at least once a week, usually spaghetti or Rigatoni with a tomato based sauce. I fix a small serving of Dreamfields and do a little of the sauce and seem to do OK with it. :)

[davef]

With all that great food. What would you have with that in a wine or other things. :confused:

At the moment I'm in a Shiraz mood. Enjoying some from South Africa right now :)

[Kathy Brown]

Wonder if using almond flour will make a good pasta? I got to find some of that stuff.

:T

[foxl]

Wonder if using almond flour will make a good pasta? I got to find some of that stuff.

:T

Probably not -- you need the gluten in wheat to effectively hold it together (well of course there are rice noodles, but!). If you try it, please let us know!