bbqgeekess
Babbling Farker
- Joined
- Jul 6, 2013
- Location
- Oklahoma
Hi, it's been a while. Lately I've been focusing on getting healthy. I've gotten my diabetes under control with a low carbohydrate, high in fat diet.
Along with the meats, I also eat a lot of fatty fish for omega 3's (salmon, tuna, mackeral, trout, etc..) Eggs are great too! Not affraid of them.. I probably eat like 15 eggs a week.
I quit eating all refined carbs: sugar, HFCS, white flour, corn, cereals, pasta, potatoes, bread, crackers, chips, cookies, candies, juices, sodas etc.. I replace all the refined carbs with lots of above ground non-starchy vegetables like salad greens, spinach, asparagus, brussel sprouts, broccoli, green onions, zucchini, egg plant, green beans, portabella mushrooms etc. I usually steam them and cover with lots of butter. Or I might roast them with a bunch of olive oil. I use plenty of salt as my blood pressure has gone down from 140/80 to 110/60 due to change of diet and normalized blood sugars.
I also eat moderate amount of nuts & cheeses. Occasionally some garbanzo, black beans & lima beans (but I have to be careful with this for now -- just eat them in small quantities maybe twice a week).
The only fruits I eat are berries (and in moderation), because they are the lowest in sugar and highest in fiber. Many of the other fruits are just so large and sweet.. selectively cross-bread for decades/centuries to become larger and larger, sweeter and sweeter, until they are these huge fructose bombs. Our bodies didn't evolve [or weren't created] to eat such fructose loads (or so I've read here and there).
Reading a lot of low carb books like the Gary Taubes ones, Dr. Jason Fung. Eric Westman, Phinney, Volek, etc..
No longer injecting insulin and off all meds. Blood sugars are normalized.
Regarding BBQ, I just have to use sauces & rubs with no sugar in them -- wasn't big on them anyways. Well I did like BBQ sauce on chicken.. the sweet red kind. But I can live without it.. any substitute recommendations would be appreciated.
Just dropped in to say hi, and glad I can still BBQ
Baking bread, one of my other hobbies, well .... it has been put on hold for a while.. maybe after I lose some more weight and diabetes control becomes effortless (if that day ever comes). Maybe I can bake a loaf once a year or something say during the holidays... I can feast for a day, what's a day out of 365 right?
Take care y'all and stay healthy.
Jennifer
P.S. I just ate a portabella mushroom for the first time today.. OH MY amazing! Stuffed it with feta, pistachio nuts, broiled (or grilled) with olive oil.. garnished with thinly sliced scallions, Mediterranean style. It was heavenly--the textures and flavors were insane! I am thinking a portabella mushroom stuffed with bbq'd pulled pork butt might be delicious! Good substitute for a hamburger bun? Pulled Pork Portabella Slider?
Along with the meats, I also eat a lot of fatty fish for omega 3's (salmon, tuna, mackeral, trout, etc..) Eggs are great too! Not affraid of them.. I probably eat like 15 eggs a week.
I quit eating all refined carbs: sugar, HFCS, white flour, corn, cereals, pasta, potatoes, bread, crackers, chips, cookies, candies, juices, sodas etc.. I replace all the refined carbs with lots of above ground non-starchy vegetables like salad greens, spinach, asparagus, brussel sprouts, broccoli, green onions, zucchini, egg plant, green beans, portabella mushrooms etc. I usually steam them and cover with lots of butter. Or I might roast them with a bunch of olive oil. I use plenty of salt as my blood pressure has gone down from 140/80 to 110/60 due to change of diet and normalized blood sugars.
I also eat moderate amount of nuts & cheeses. Occasionally some garbanzo, black beans & lima beans (but I have to be careful with this for now -- just eat them in small quantities maybe twice a week).
The only fruits I eat are berries (and in moderation), because they are the lowest in sugar and highest in fiber. Many of the other fruits are just so large and sweet.. selectively cross-bread for decades/centuries to become larger and larger, sweeter and sweeter, until they are these huge fructose bombs. Our bodies didn't evolve [or weren't created] to eat such fructose loads (or so I've read here and there).
Reading a lot of low carb books like the Gary Taubes ones, Dr. Jason Fung. Eric Westman, Phinney, Volek, etc..
No longer injecting insulin and off all meds. Blood sugars are normalized.
Regarding BBQ, I just have to use sauces & rubs with no sugar in them -- wasn't big on them anyways. Well I did like BBQ sauce on chicken.. the sweet red kind. But I can live without it.. any substitute recommendations would be appreciated.
Just dropped in to say hi, and glad I can still BBQ
Baking bread, one of my other hobbies, well .... it has been put on hold for a while.. maybe after I lose some more weight and diabetes control becomes effortless (if that day ever comes). Maybe I can bake a loaf once a year or something say during the holidays... I can feast for a day, what's a day out of 365 right?
Take care y'all and stay healthy.
Jennifer
P.S. I just ate a portabella mushroom for the first time today.. OH MY amazing! Stuffed it with feta, pistachio nuts, broiled (or grilled) with olive oil.. garnished with thinly sliced scallions, Mediterranean style. It was heavenly--the textures and flavors were insane! I am thinking a portabella mushroom stuffed with bbq'd pulled pork butt might be delicious! Good substitute for a hamburger bun?
Pulled Pork Portabella Slider?
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