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Comment by Jesus Ingles on January 17, 2011 at 2:06pm

Hey guys, glad to have found this group. I'm always looking for great recipes and wouldn't mind sharing a few of my own. :)

Comment by Judith on December 23, 2010 at 8:50pm

Cheryl and Emmy---thanks for ideas! Knew I could count on you all!.....Happy Holidays and Good Eating to us all!......

Comment by Emmy on December 23, 2010 at 5:39pm

I guess you could buy one of the sugar free Maple syrup substitutes and use that instead.

Its not going to come out the same if done in the oven, so I would just heat it, and put it in a small gravy boat on the table with the ham and let everyone decide if they want to use it or not.

 

I wouldn't use real maple syrup because its so high in natural sugars. We don't even have it in the house anymore. You can buy maple extract, which is used the same way as vanilla extract. I use it in my pancakes.

Comment by Cheryl on December 23, 2010 at 2:49pm

Judith,

We use maple syrup and if you have to go sugar-free for what actually sticks to the ham, you could try a sugar-free syrup.

Cheryl

Comment by Judith on December 23, 2010 at 2:22pm

Anybody have a suggestion for a brown sugar-free ham glaze. I used to make the classic that we all learned from our Moms......Thanks

Comment by Kristin on November 19, 2010 at 12:08pm

Hi Latvianchick!

For breakfast, I eat two eggs and 60g of dark whole grain bread, cheese and veggies. It only takes 3 minutes to cook and I change the way that I cook the eggs when I get bored of it. My favorite way is:

Put a little butter (not oil!) in the pan, put cut up green onion in and cook it for half a minute, scramble two eggs with a little bit of milk and salt, cook then flip and put shredded cheese on. I prepare the onion and cheese the night before if I know I won't have time.

I have the same problem as you -- I need a lot more insulin for breakfast than I do at other times of the day. I try to take my insulin 15-20 minutes early for breakfast when I can. I am now able to do breakfast without going above 8 mmol/L (=140 mg/dl), but it took me a while to figure out how much insulin I need. I also eat the same amount of carbs everyday.

Another idea is natural peanut butter (just ground peanuts) on whole grain bread. I avoid milk and fruit at breakfast time.

Comment by latvianchick on November 19, 2010 at 11:17am

Marinades can be totally savoury using just a little lemon and soya sauce or something to give fluid and does not need to contain any carbohydrates at all, but a teaspoon of honey throughout the marinade (say for the whole family) is not going to hurt any. Relax. I do understand your anxiety. I was like that at the beginning too. Even started reading the ingredients on a pack of washing powder!!! If you want to be super vigilant, just replace sugar or honey with a little sweetener.

Comment by Joe Dennis on November 19, 2010 at 11:10am

Hi T1Naomi's mommy , Welcome to are not so little family . Try to relax with all this stuff. We're all in this together ,you're not alone. I agree with Krstin don't worry tomuch about marinade not only is little absorbed but much is burnt off the outside . If you're using a glaze then count the carb of the glaze.

Comment by latvianchick on November 19, 2010 at 11:02am

Ok, I wonder if people here could help me. I am bored with boiled eggs and toast, porridge (no flavour) or cornflakes (ditto) and wonder if anyone could let me know what they have for breakfast? I find my sugars might be normal at breakfast time and shoot to 18 or 19 after breakfast even though I take the insulin (pork) before eating! At that time of day I have zero time for cooking so nothing too complicated please.
Also some advice on homemade diabetic friendly snacks - I do prefer savoury to sweet.

Many thanks!

Comment by Alissa on November 18, 2010 at 4:33pm

Thanks!

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