Going to see the diabetes educator this afternoon!

Good Luck Ruth!

Let us know how you make out: sandy

Lanie       

Hi Joules, congratulations on your own progress.  I understand what you mean by boring chicken and steamed vegetables.  I'm controling my numbers by diet and exercise only - so far!  I'm "pre" diabetic and I'm not on any meds.  Another way to eat those vegetables is to quickly saute them in either olive oil or Smart Balance spread.  I find that gives a lot more flavor to them.  Also, on the chicken you could slice up a mozzarella stick (I recently put a slice of the fresh mozzarella on 1/2 chicken breast with about 2 spoons of homemade tomato/basil sauce and my fasting number the next morning was in the 80's.) and melt the cheese on it in the oven.  I cook from a list of "good" vegetables and always add some onion, mushrooms and bell pepper pieces.  This way the combinations are so varied that I don't get bored with them.  In my case, I don't eat peas or carrots as I've found they drive the numbers up.  Well, let's put it this way, I might take a couple of pieces for a taste at the table but that's all.  It's been a challenge finding what works and what doesn't but since October, my fasting numbers have come down about 20 points or more and that's been motivating me to keep it up.  My next app't is at the end of March and my goal is to surprise the doctor - in a good way.   This site has been so helpful to me, too.  Good luck to you, too!

Lanie

2 cups of lentils ( mixed colors rinsed and sorted)

8 oz shredded carrots

2-3 celery stalks slices diagonally

3 cans of low salt diced tomatoes ( I throw in the juice) or 1 quart of canned tomatoes

8 oz small, waxy fingerling potatoes ( sliced very thin across the potato)

1 onion- chopped large

1 pepper - chopped large ( I use red or orange)

1 quart of lo salt broth ( I used Pacific Organic or my own)

4 bay leaves

Sweet basil (dried) to taste

Greek oregano (dried) to taste

Top off the crockpot with bottled spring water

Cook on high until it boils - then I slice up 1 package of Morningstar Farms Meal Starter Steak Strips and throw it in the pot- stir it up and turn it down to low until I'm ready to eat it (about 7-8 hours total)- This makes 20 cups and 1 cup has:

116 calories: 1 gram of fat; 130 mg of sodium; 18 grams of carbs; 7 grams or fiber-so 11 net carbs; 4 grams of sugar; and 9 grams of protein  ( I used nutritiondata.com to analyze the recipe) 

I use the Insulin resistance carb-protein link method to eat carbs and this recipe has 1 carb:1 protein so I generally have 2 cups at a meal. It's very hearty. Nice for this ice cold Ohio day.

Sandy