This topic was posted , thanks ChicagoConservative27.
Posted on 11/18/2024 5:26:52 PM PST by ChicagoConservative27
These all look great! Thanks for posting.
I'm working with a dietician to improve my blood sugar (I'm a type 2). The key to the most successful recipes that don't spike my blood sugar are ones with low or no carbs. I.e., keto or keto-like recipes. Use almond flour in lieu of wheat flour for baking. It's a hard transition, making nearly all my own food instead of being able to just get a slice of pizza, but I have more energy and other people are noticing. They also tell me I've lost weight in my face (haven't been working with nutritionist very long). It's a daily challenge to stock the foods you need to make the right kind of food, but I feel so much better, it's worth it.
A Youtube site I've found useful is Insulin Resistant1, or something like that. This guy has a continuous glucose monitor and tests a wide variety of foods as to whether they cause a glucose spike. Of course, everyone is different, but I find the site useful to give me a hint without taking the time to test what foods to avoid and which don't cause a problem.
The way mr. mm found out is one time I couldn’t find any turnips in the store to put in the soup so I used potatoes instead.
He commented on how mushy the potatoes turned out that time. I said that that was probably because I used real potatoes this time.
There was this pause. Then he asked *What had you been using?* I told him *Turnips*. And he says, *But I don’t like turnips...... I think.*
I went back to turnips and he hasn’t complained since. And that was over 20 years ago.
FWIW, turnips are beyond ridiculously easy to grow. They grow better than weeds and will grow anywhere. I’ve got several softball sized ones in my garden right now.
I’m thinking of taking some for Thanksgiving and making mashed turnips for people to try. IIRC, add enough salt and butter, and they’d make a passable substitute for potatoes.
You are welcome
That’s a great story. I’m going to give them a try.
I agree with you that transitioning isn’t that easy, especially the having to make everything and not grab something at the spur of the moment. I’ve also been using a lot of keto-ish recipes since last Spring and have started to use almond flour in some things, too. I cook regularly for myself and my son and his family, who are here with me. They’ve been pretty tolerant of what I come up with, although I think they’ve been happier since I started adding in some carbs this Fall. I’m still very low carb for breakfast and lunch but am taking a break from it for dinner. Mama is a different matter, though, as her tastes are different. I might go back to just adding something like some potatoes or breads on the side for the gang, and feeding mama and I the meats and low carb veggies. Life is interesting. Wouldn’t have it any other way. :)
I like turnips. I also like parsnips but they’re more flavorful and probably wouldn’t fool anyone. haha Looks as though parsnips are somewhere in the middle between turnips and potatoes carbs wise. I could see replacing the potatoes with turnips in my beef stew, which I think I’ll make again soon.
It’s getting to be soup and stew weather for sure.
Thanks for the thought, I’m endeavoring to persevere. Have a good Thanksgiving.
This topic was posted , thanks ChicagoConservative27.
At a party last week, there was some high-class folks
Ev’rything on the table, an’ that ain’t no joke
They had barbecue possum, rattlesnake gravy
Chicken fried skunk, an’ it smelt real crazy
Ev’rything went fine, but one thing made me blue
A cat reached across my plate, for some armadillo stew
Now when you at the table, you act real nice
You say, “pass me that” or “pass me the platter”
But just because you hungry, an’ happen to come in late
Don’t you go reachin’, across MY plate!
h/t Albert Collins
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