I just put this recipe in the low-carb recipe swap:
This is what I ate for dinner tonight. You may use other precooked meat if you wish.
Hamburger Stuffed Bell Peppers
1 pound ground beef, seasoned lightly with seasoned salt and precooked
1 roma tomato, chopped
1 thick slice red onion, chopped small
1 pickle, chopped
some bell peppers for stuffing
some grated cheese if you want it to be more like a cheeseburger (optional)
Mix all ingredients for the filling. Put it in the peppers and top with the cheese if desired. Cook in the microwave until the cheese melts and peppers are soft if desired, or serve as is. Serves up to 4. May freeze leftovers...
I noticed some Stevia plants at my local Home Depot on Saturday while I was there to buy some paint and an outlet plate, but I didn't have enough extra money on me to buy it. The Stevia plants at my local Home Depot are only $3.33 plus tax, compared to about $5 for the packaged Stevia powder at Lucky's. According to what I read online, Stevia is supposed to be easy to grow and propagate from cuttings. I think I'll try to buy some before they run out!
I recently tried steaming some eggplant in the microwave. It tasted sweet like squash, so I posted the method that I used for that under the Veggie dish catergory in the Low Carb Recipe Swap group. Did you know that Home Depot carries Stevia plants from time to time? You can grow them and make your own sweetener from them! You could also order Stevia seeds and/or plants online.
Good morning:) Great to hear from you..and yes, fresh is best. I grew up on a family farm in MO and have now returned. I love the big garden, fresh eggs, etc. We feed our chickens high omega 3 foods and let them "run." The eggs are fabulous and I have an omelet almost every morning;) We have grass fed beef and get our dairy from a neighbor who does not feed corn, etc. We are lucky and I suspect healthier for it. We also have a great little local farmer's market so we can get all the stuff we do not grow right there from folks we know. I think that makes a difference. People are becoming more aware of the risks of using pesticides, etc. and neighbors would never put people they know at risk.
I think I'm going through perimenopause and that is complicating things. Also my life is too stressful for me to handle with D on top of it. I'm in the process of requesting an accommodation at work so I can reduce my hours and take better care of my health. I wish I had known about this option earlier, but ok, I'm VERY glad that it is there. To get D when you're in middle age with 2 young kids and a full time job is well... a surprise of sorts. Yes, I guess I'm still adjusting... to everything! :)
No, I didn't make it there, otherwise I would have looked for you for sure. I've been having real weirdness with my numbers lately, they're becoming unpredictable, and that has caused me not to feel well much of the time. This weekend I just wanted to get some rest... I'm on MDI and my numbers are fine, although my A1C went from 6.2 up to 6.7 which is proof that I've been having trouble controlling them more lately... sigh...
I have been on the low CHO way of eating for about 2 years and love it. I do occasionally long for bread but when I also found out I have celiac...it was easier to avoid. We live on a farm and I love fresh eggs, meat and vegetables. Enjoy fruit occasionally:) just in much smaller portion sizes. I try to stick to under 50 g/day...best control is at about 30 g. With CGM I realized how little the fast acting insulins covered my postprandial increases! Low CHO is the only way to bring down those fluctuations and get my HgA1c anywhere near 6.0 mg/dl. Sounds like you had the same experience! Good to be friends. Hope you are having a great weekend:)
haha! yep, I think my MIL thinks northwestern MD is the south. cracks me up! It's funny, I tell people I am from New York and they think the city. I clarify that I'm from "upstate" and they say I'm not a true New Yorker. unbelievable!
I used to read solely Gourmet. But as it became more of a travel mag I broadened to Cooks Illustrated and am currently hooked on Bon Appetit.
I should totally make some fried chicken! My husband will love it! great idea, onesaint :)
I appreciate the offer! Don't laugh out loud (but a snicker or a guffaw would be appropriate) - but I carry around a composition notebook that I write everything in. The notebook has been covered with super cute scrapbook paper and snappy magazine cut outs. Yep, I literally made it with a group of high school girls that I work with :)
So, almost 3 weeks with the Ipad 2. I was sooooo resistant to iOS. I LOVE it. It comes on when you turn it on, not 'in a bit'. The only thing I miss is flash, and I understand there are apps to allow it. Will explore. It holds a charge for ages, like days, unlike my Evo which needs charging multiple times a day even with a slightly larger capacity battery than the factory one.
I have a Kobo (B & N) ereader. Everything transferred beautitully to the Ipad. In fact, I'm not at all limited... I can get the app for any ebook format. It's light - fits in my purse which is big enough to hold D stuff.
I use diasend with the animas, so can access it anywhere, any time with wifi or 3g. Can also access Holger's glucosurfer. I haven't had time yet to explore any D apps that will translate to excel or something that I can u/l to my win 7 laptop.
How to Make Powdered Eggs
X Contributing WriterThis article was created by a professional writer and edited by experienced copy editors, both qualified members of the Demand Media Studios community. All articles go through an editorial process that includes subject matter guidelines, plagiarism review, fact-checking, and other steps in an effort to provide reliable information.
By an eHow Contributor
. Eggs Powdered eggs are not only easy to make from home, they can also be used in many different recipes. Having them handy can also save time if you are baking in a hurry. Follow these simple steps to making your own powdered eggs.
Things You'll Need
Saute Pan and Spatula
Plastic Bags or Jar with Lid
How to Quickly Make Powdered Eggs
1 Scramble your eggs in a bowl. Pour them in a saute pan and cook until done.
2 Drain the excess grease for a few minutes on a paper towel.
3 Break the eggs into tiny pieces.
4 Spread the eggs out onto a baking sheet.
5 Dry at 135° F for at least 10 hours.
6 Run the eggs through a blender until they form a fine powder.
I used Assi Brand soybean powder (which smells kinda like chocolate or coffee), and I added 1 package of Splenda to the recipe. Turned out so good that even my 3 year old son likes it. I don't eat soy very often, but I'm getting tired of eggs for breakfast every day, so I figured why not try it. I can't eat too much soy though, as it messes up my PCOS by adding phytoestrogens to my hormone imbalance. I'm thinking that I should try dehydrating some eggs and using their powder as a substitute for flour...
Thanks for the tip on flax muffins. Ehow also has a recipe for flax bread on their website. Unfortunately, most seeds keep my BG elevated for hours, although I haven't tested flax yet. I guess I'll try making the recipe with soy flour and see how that tastes, since soy is ok for my BG.
We're going to be featured on the main Mubi site, probably toward the end of the year, and then who knows? Hopefully some festivals.
Ha, I haven't been doing much on TuD for so long I had forgotten I belonged to the LA area group! Thanks for the info., hope that I can make it, but if I can't do write me and let me know how it went. I should be on here more often, so glad to be in touch! :)
Hey - here's my next carb question :) You posted that you are eating 35 carbs a day. Am I correct to assume that is not including the fat and protein you eat? How many f & p converted carbs do you account for? hmmm, let me know if that doesn't make sense...I haven't had any coffee yet. Thanks for all your feedback and suggestions on going lower carb. I really appreciate it, onesaint!
Ha ha! The hat was a LONG time ago. :D Well let me know if/when you guys are going, there may be a chance I can come but not sure... All else, very busy, working on this:http://mubi.com/garage/projects/26 My clips are the only ones uploaded right now, once I've got the whole script filmed I have to edit things down and streamline them for the amount of time we've all agreed on (think it's way over that right now, lol). Making lots of film friends both in SoCal and around the world. It's been intense but fantastic. What are you up to of late?
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