french toast!

So, now that I have that delicious FREEEEEEEEE maple-ish syrup, from walden farms, I decided to go for french toast.  Surprisingly awesome!  I even went decadent and tried it stuffed!

I'm posting both recipes below

Low Carb French Toast
2 slices st method no sugar /no fat added multigrain bread 24g carb
1/3 cup egg whites (or 1 egg) protein
1/2 cup almond milk 1g carb and 1g fat
 2 TBSP Splenda 3g carb
1/8 tsp cinnamon
1/2 tsp vanilla
dash salt

In a shallow bowl, use a fork to beat together all the ingredients except the bread
Spray a large nonstick pan with PAM
Heat on med-hi until hot (and water sprinkled sizzles)
Thoroughly dip/soak the bread in the egg mixture then place in frying pan
Flip once side is brown (about 4 minutes)

Serve with walden farm maple syrup or low carb jam

Total carb: 30g for 2 slices

OR, be decadent and first, make a sandwich by smearing the bread with 1 Tbsp fat free cream cheese 1g carb followed by 1 generous tsp of jam in the middle of the 'sandwich' that's o carb for Walden farms apple butter jam or 5g carb for any regular sugfar free jam
Soak both sides of the sandshich in the french toast egg batter then fry up and flip as above

This becomes creamy melty deliciousness and the entire sandwich is 36 g of carbs
IT'S LIKE HAVING CAKE FOR BREAKFAST!

Enjoy!!!

pancakes for breakfast, yay!!!!

As any carb watcher, dieter, or diabetic knows, pancakes are a minefield of forbidden delights.  But not for me!!!!  I focus on the protein without sacrificing the deliciousness.  My baby likes these too, though his are doused with real maple syrup and mine are with carb free maple "flavored" syrup, but it's all good!

Ricotta is smooth cottage cheese.  I've already taken the hand held blender to regular low fat cottage cheese in order to 'ricotta-size' it.  My favorite Ricotta is the light Saputo.  It's 5% MF, 2g carb per 4 tbsp and very creamy.  Also like the President Choice Light offering available at Loblaws and Provigo, because of creaminess.  Same carb count.  For this recipe you can use low fat ricotta for the entire 1 cup or you can go 3/4cup ricotta +1/4 cup sour cream (which I think gives the tastiest results) 


Ricotta Pancakes
1 cup low fat ricotta 8g carb and the rest counts as protein
(or 3/4cup ricotta + 1/4 cup sour cream)
1/2 cup rolled oats 27g carbs
2 eggs or 4 egg whites protein
1 tsp vanilla
1/2 tsp cinnamon

whip the whole thing in a blender until smooth

Then, spray a non-stick frying pan with PAM and heat on med-high until sprinkled water sizzles.
  Drop pancakes into the hot pan by the tablespoon: 2 tbsp per pancake.  Flip them when edges are golden

So good!

You should get about 8 pancakes.  and it's 4 pancakes per serving.  I like to drizzle mine with Walden Farms pancake syrup which is carb FREE!!!!!

So, half this recipe plus syrup has a grand total of 18g carb, count it as 24g if you drench them

How's that for low carb yumminess

Enjoy!!!!

thanksgiving themed baking -Diabetic friendly pumpkin pie!

So it was holiday monday, and I decided to bake a pumpkin pie!
Sugar pumpkins have started to be sold everywhere: these are the small very round pumpkins.

Pumpkin is quite easy to prepare and so tasty!
SO,
preparing the pumpkin:
Cut in half
place cut side down onto a sprayed baking pan
bake for about 40 minutes in oven at 350F until soft to the touch
then scoop out the strings and seeds
Then scoop out the pumpkin flesh.  Puree and serve as a side dish, OR bake a pie!!!!!

Or you can be lazy and pierce it and microwave it until soft (about 7-8minutes) or buy pure pumpkin puree (unsweetened)

Ginger crust
1/2cup Robin Hood Nutri flour 44g Carb
1/2 cup rolled oats 27g Carb
1tsp ground ginger (or 1tbsp fresh)
3 Tbsp light butter - cold and cut into cube/chunks 27gFat
1tbsp Splenda brown sugar 12gCarb

1beaten egg (you will use less than half of this to brush the pie crust before baking, the rest will go into the pumpkin filling)

Combine all the ingredients except egg, and rub with fingers until meally.  Form into a ball (you may need to drizzle with 1-2 tbsp of ice cold water)
Press into a sprayed 9'' pie pan
 brush with beaten egg
Bake at 350F for 10 min until golden

Pumpkin Filling
2 cups pureed pumpkin 25gcarb
3/4cup skim milk 9gcarb
1Tbsp skim milk powder 4gCarb
3/4cup splenda 18gcarb
1tsp cinnamon
1tsp ground ginger
1/4tsp nutmeg
2 eggs beaten (one of which is leftover from crust)

Beat pumpkin puree with milk and milk powder.  Add eggs and spices and beat until  smooth.  Pour into pie crust.  Bake at 350F for 45min until firm.  Allow to cool then refridgerate

Serve with dollop (about 1 tbsp Cool Whip)
So good!!!!
The whole pie clocks in at 139g carb and 27g fat.  You can be a little bit of a piggy and cut into 6 very generous slices of 23g carb each and about5g Fat.  The tbsp of cool whip adds about 1g carb

Delicious!!!


Happy Thanksgiving!

Carrots and baking for 2 types of eaters!!!

Last week we went grocery shopping and they had these massive bags of carrots, onions, and beets.  All looked so good we bought one of each.

I was inspired to bake carrot muffins.  It occurs to me that in the future will need to bake with sugar so the baby can eat it too.  I have a plan though! I will buy 2 brand new identical bowls.  I will mix the recipe without any sweetener of any kind.  Then I will weigh the empty bowl and hit zero on my scale, then I will put the bowl filled with batter on the scale (because of the bowl switcheroo, now my scale will show only the weight of the batter).  I will then remove a third of the batter.  THEN, I will sweeten the larger portion with raw sugar (for my husband and baby) and I will sweeten my portion with splenda.  SO, if the recipe calls for 1 cup of sugar (which is 16 TBSP), my portion will be 5Tbsp + 1tsp of Splenda, and their portion will be 10Tbsp + 2tsp of sugar.

Sounds good in theory, but we'll see...

OK, so I baked Carrot muffins!  Normally I use pineapple chunks, but didn't have any so added a grated apple instead (the bruised apple in my fridge got a chance to shine!).

Carrot Muffins

The wet ingredients:

2 eggs  protein

1/2 cup canola oil  8 portions of fat

1/2cup unsweet vanilla almond milk  1g carb

1tsp vanilla

The fruits & veggies:

1 small apple peeled and grated 15g carb

1 cup grated carrots (basically 1 big fat carrot) 15g carb

The dry ingredients (sift these together):

1 cup Robin Hood nutri flour 88g carbs

1/4 cup soy flour 11g carb

1/4 cup rolled oats 13g carb

1 cup Splenda 24g carb

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

Spray a 12-cup muffin pan with Pam and set aside.  In a large bowl, beat eggs with oil.  Add soy milk, vanilla and beat well.  Add in the fruits & veggies and mix well.  Then add in all the dry ingredients at once and just mix to combine.  Spoon into a the muffin pan (I actually got 11 muffins)

Bake at 350F for 30 min.

Carb count is 15g per muffin

I've been eating 2 for breakfast.  So nice not to have to think about what to eat!

Enjoy!

baking with my overripe peaches

Yesterday evening I noticed that my peaches were almost beyond saving.
So I peeled them, and mashed them and baked a Ginger Peach loaf cake for breakfast

Ginger Peach Breakfast Cake
the dry ingredients, Sift all of these together:
1/2cup Robin Hood Nutriflour :44g carb
1/2cup soy flour: 22g carb
1/2cup large flake rolled oats: 27g carb
1 cup Splenda: 24g carb
2tsp baking powder
1tsp baking soda
2 tsp ground ginger

The wet ingredients, beat them all together with a fork
2 peeled peaches mashed 25g carbs (according to me salter scale)
1 large egg: protein
1/2cup canola oil: 8servings of fat
1 cup unsweetened almond milk: 2g carb

combine the wet with the dry and pour into a sprayed loaf pan
Baked at 325F for 40min and then close heat and leave in the oven (this helps it NOT to fall!)
The total count: 144g carb and 8 servings fat so for 8 slices 17g carb and 1 portion fat each


It was delicious this morning!

sneaky carbs and fat

Last night was one of my favorite dinners:
Grilled veggies: yellow zucchini, fennel, and pepper in red and yellow (all were marinated with balsamic vinegar, a few tbsp of olive oil, and herbes de provence)
fish on the side: another variety of trout
We went to this middle eastern grocery store and bought a square type thin pita bread 20g for 1 bread and a container of labneh (soft, unrippened, spreadable cheese)
The labneh fat count is 12%MF, so on the high side, but still falls below the 20%MF limit

So, the way I love to eat this meal is to tear off pieces of the bread and put a little bit of all the food on it, a dollop of labneh, and roll it up!

I counted 20g for the bread, 10g for the veggies, and 10g for the labneh
I bolused dual wave which means I split the dose of insulin.  I chose 70% right away, and 30% spread out over an hour.  a few hours later, my blood sugar was about 9.2 and I had enough active insulin coursing through me to cover it.  But at 2AM I hit 16.4 and needed 3.0 units to cover it.  And at 6AM, I was still out of range at 11.8mmol/L needing 1.5 units to cover.  2 hours later I was at 7.4mmol/L, and decided I could eat breakfast then. 
Normally I trend towards lows as of 8AM because my dose is so high to counted dawn phenomenon.  

Last time, I had a similar effect, hence the dual wave bolus decision.
So I have decided the following:
I probably ate more labneh than I thought.  Next time I will set out my portion for the evening
Next time, perhaps I should increase temporary basal for 2 hours at bedtime????

oh well, good thing I test and fix often.

I fought the carbs and the carbs won

I love ice cream.  Normally I am quite good at finding a good carb choice (relatively low fat) and also adhering to the recommended portion.  Chapman Frozen yogurt comes to mind, always a decent choice.
Most ice cream portions are 1/2cup.  I actually eat my portion directly out of a measuring cup (where I flatten the serving to get the most out of that 1/2cup!!!)  Or even drizzled with Walden Farms chocolate syrup which is FREE FREE FREEEE!!!!!!
In the United States, I was overwhelmed bny the assortment at the Publix grocery store.  I still dream about the Publix Brand Key Lime frozen yogurt....

Yesterday I bought the Nestle Parlour Heavenly Hash.  1/2cup is 21g carbs and 4.5g fat.  Quite decent.

except that I kept bolusing for a little more, and a little more...
I prayed I would go low and fix with this ice cream! (even though that's a terrible idea because the  fat content would fix too slowly)
In any event, my generosity caught up with me. At 1AM my blood sugar was 9.9, so I gave the suggested 0.7units to correct.  Not a terrible number, but not in range either.
I am seriously considering eating celery the rest of the day and just eating ice cream!
Don't think it's safe to bring this flavor into the house again!