Most people probably have a favourite quiche recipe and this (or should say these?) comes into that category for me. It's nice and soft as a quiche should be but firm enough to be stable without the crust. It's great to take on a picnic.
Monday 30 May 2016
Page 38
Even though this journey started out as me determined to become the expert in MY diabetes, the more I learn, the more I realise it's about so much more! I've always believed in the holistic approach and this way of eating and life is exactly that. It doesn't just look after my diabetes, it looks after ME and my husband too. I've said it before and I don't doubt I'll say it again - I wish I'd known about this 30 years ago! LCHF rocks!
Saturday 28 May 2016
Page 37
The link to the Eggplant Gratin recipe is on the recipe page above and it's worth asking your local butcher if they do a rusk free sausage - I suspect most do these days and they're usually marketed as gluten free.
Wednesday 25 May 2016
Pages 33, 34 & 35
Here is the link to the diet doctor cauliflower lasagna that I used for the actual lasagne sheets. There is nothing wrong with the rest of the recipe and you may prefer it, but I thought I might as well share mine with you and give you a choice. Cauliflower lasagna a la low carb
Tuesday 24 May 2016
Page 31
Oopsie bread is also sometimes known as cloud bread. There is a link to the recipe mentioned above and also to the mayonnaise one mentioned on the recipes page. We love this one.
Pages 28 & 29
Some of the recipes mentioned above are already linked on the Recipes page above. The page was written with a paper journal in mind.
Page 27
This is still a favourite recipe and was probably the one that converted Tom to the LCHF way of eating. He tasted mine and said "make enough for two next time please" We've had it several times since then. The only thing I do differently now is to cook the slices of aubergine in the oven instead of frying them. I liberally brush both sides with olive oil and put them onto some baking parchment. Depending on how thick the slices are, they'll take between 20-30 minutes on 200 fan.
Sunday 22 May 2016
Page 24
Just in case you're wondering, the sticky toffee cupcake was homemade and yes I did enjoy it! Haven't had one since though up to the time of writing this on 22nd May 2016 and I don't feel deprived at all. I love how my mindset seems to have changed.
Page 23
I had a debate with myself about whether to share this recipe because as my research had progressed, I realise just how much damage this previously-considered-to-be-healthy food actually isn't for a great majority of people. (See the various links on the reading list and useful links pages to see why the dietary advice we've been given for the last 30-40 years has actually been wrong. I'm not a professional and I would rather that you got your information from people who are.) However, it is a good recipe that works well and plenty of people still enjoy bread so in that spirit, I've decided to share it and let you all make your own decisions. If you choose to make it, I sincerely hope you enjoy it.
Saturday 21 May 2016
Page 17
Since I wrote this page and I rarely have chips made from potatoes at all any more, but that's because of what I'm learing with regard it diet and health. I've added links in the page at the top of the blog to some very informative talks and seminars from some very knowledgeable people and will keep adding more links as I come across things.
Friday 20 May 2016
Page 15
If you don't want to use the number of carbs that are in peas, some chopped green beans could be used instead in this dish - or maybe some aspagagus?
Link to page 16
Link to page 16
Page 14
Of course, since I wrote this post, I've come to realise that the carbs we need are the vegetable based ones. Other than that they are not essential to good health and as time goes on, I want them less and less. We treated ourselves last night to fish from our favourite fish 'n' chip shop because it's always a good piece and beautifully cooked we both did a daft thing. Tom ate all the batter on his and I ate half the batter on mine then spent the next several hours feeling horribly bloated. We're obviously not tolerating wheat very well any more - either that, or we now have something to compare the reaction to and so are noticing it in ways we didn't used to. It's all part of life's rich tapestry though and another thing on the learning curve.
Tuesday 17 May 2016
Page 12
When I wrote this page, I was following the advice of our then practice who (like many!) don't recommend that T2s do blood glucose readings. It's to do with money but in my view is short sighted. How else are we to know how what we eat affects us? I've since bought my own meter and self fund my test strips and am very pleased I did. However, I've pretty much stopped eating rice and pasta and feel a lot better for it (no bloating!) so I can't say what doing this would do to my BG levels other than that they are better without these types of carbohydrate. I do enjoy the cauliflower rice though!
Sunday 15 May 2016
Page 9
Once again, I do the white sauce differently now. If I'm using milk I use full fat but more often than not I use cream and no cornflour - it's still delicious either way and the yoghurt topping is full fat.
Link to page 10
Link to page 10
Friday 13 May 2016
Page 7
This is another recipe that's changed over time. Now I use full fat yoghurt and grate a small amount of 85% cocoa solid chocolate over it. I leave the honey out too. I'm definitely losing my sweet tooth!
Link to Page 8
Link to Page 8
Page 5
Ironically, I rarely make this recipe now but it can be adapted by using less root veg and adding some cream or coconut cream and definitely ditching the 0% products. If I think it needs them I'll be using the full fat version!
Page 4
My thinking has changed quite radically since I wrote this journal page as will become more obvious in later pages but as I said, this journal is about my journey and how my knowledge is evolving. I have to say that it's a fascinating process.
Click for Page 5
Click for Page 5
Page 3
Since I wrote this journal page I've learned a lot more and whilst there may come a point that I'll add potato again, I don't now. I usually add some lentils and this recipe falls into the liberal low carb category - still nice on a cold day, but not every day. I have learned a LOT more about how carbohydrates affect the body and I'm finding the less I have, the less I want.
Click for page 4
Click for page 4
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