Yesterday I visited a dietician. I told her that I was going on the diabetic eating plan in preparation for the cookathon in New York. I gave her my blood work and we did an on the spot test of my blood sugar. She got a lot of information and then gave me a 'suggested diet plan'.
It is no wonder diabetics have such a low compliance rate when it comes to eating plans. Knowing I am a chef and love FLAVOR among my recommended breakfasts "cottage cheese, wheat toast with margarine, oatmeal, skim milk, half a banana".
...And dinner "Broiled chicken breast, baked yam with margarine, steamed green beans." Yuch!
Is there an assumption that once one is diabetic they no longer want flavor in their food.
Here I am at breakfast, knowing I have a maximum of 45 grams of carbohydrate and a total of 2,200 calories per day I stared at that chicken breast(my least favorite part of the chicken) and wondered if fried chicken could have a place in the diabetic diet?
Since this is an experiment guess what I had for breakfast?
Fried chicken. I could not help myself. Cottage cheese and toast was too depressing to contemplate.
Already I make a not very healthy choice because I am so worried about having food that tastes good.
However...I did keep my carbohydrate at 39 grams though my calories were at about 900 for one meal. with 1.2 grams of fiber it probably was not a good breakfast choice.
It is clear I am going to have to work on creating recipes that work for a diabetic AND taste good. I am not going to be able to follow the menu of the dietician, the more I look at it he more depressed I become. It is blander than bland.
Did I make a better choice at lunch, somewhat. A safe choice, 1.5 cups of pinto beans with one ounce of provolone on top. I mashed them up a little and warmed them in the oven without fat. It was pretty good, but my fruit and vegetable quotient was pretty low.
I went shopping. It was clear I was going to have to lay in some specific foods. I read every label and realized how difficult this process must be for someone living with diabetes. I counted carb grams and learned a lot. For instance the DIABETIC pasta that costs 4 times as much as the regular has 40 grams of carb per serving. The normal pasta has 43 grams per serving. It is hardly worth the money to buy something that has an awful taste and texture for 4 times the price to save on 3 grams. Pasta will have to be eaten sparingly and paired with the right food but it can be done.
Being a diabetic is both difficult and expensive. Quinoa is significantly more expensive than rice. Risotto in a small portion is an okay type of rice to consume. And on and on and one I went down the aisles reading labels and making notes.
So for dinner I had 1/4 cup quinoa with 1 cup of broccoli with a touch of olive oil and garlic. This was followed by one really good slice of 100% whole wheat bread and one ounce of brie along with a glass of red wine, a nice California Cabernet.
And while one can certainly judge my day by my beginning with fried chicken (not recommended)overall I did okay.
My total calories were 2076. I had 139 grams of carbohydrate which comprised 27% of my total calorie intake. I did okay in the nutrition department.
...and already I am thinking about breakfast.
It is no wonder diabetics have such a low compliance rate when it comes to eating plans. Knowing I am a chef and love FLAVOR among my recommended breakfasts "cottage cheese, wheat toast with margarine, oatmeal, skim milk, half a banana".
...And dinner "Broiled chicken breast, baked yam with margarine, steamed green beans." Yuch!
Is there an assumption that once one is diabetic they no longer want flavor in their food.
Here I am at breakfast, knowing I have a maximum of 45 grams of carbohydrate and a total of 2,200 calories per day I stared at that chicken breast(my least favorite part of the chicken) and wondered if fried chicken could have a place in the diabetic diet?
Since this is an experiment guess what I had for breakfast?
Fried chicken. I could not help myself. Cottage cheese and toast was too depressing to contemplate.
Already I make a not very healthy choice because I am so worried about having food that tastes good.
However...I did keep my carbohydrate at 39 grams though my calories were at about 900 for one meal. with 1.2 grams of fiber it probably was not a good breakfast choice.
It is clear I am going to have to work on creating recipes that work for a diabetic AND taste good. I am not going to be able to follow the menu of the dietician, the more I look at it he more depressed I become. It is blander than bland.
Did I make a better choice at lunch, somewhat. A safe choice, 1.5 cups of pinto beans with one ounce of provolone on top. I mashed them up a little and warmed them in the oven without fat. It was pretty good, but my fruit and vegetable quotient was pretty low.
I went shopping. It was clear I was going to have to lay in some specific foods. I read every label and realized how difficult this process must be for someone living with diabetes. I counted carb grams and learned a lot. For instance the DIABETIC pasta that costs 4 times as much as the regular has 40 grams of carb per serving. The normal pasta has 43 grams per serving. It is hardly worth the money to buy something that has an awful taste and texture for 4 times the price to save on 3 grams. Pasta will have to be eaten sparingly and paired with the right food but it can be done.
Being a diabetic is both difficult and expensive. Quinoa is significantly more expensive than rice. Risotto in a small portion is an okay type of rice to consume. And on and on and one I went down the aisles reading labels and making notes.
So for dinner I had 1/4 cup quinoa with 1 cup of broccoli with a touch of olive oil and garlic. This was followed by one really good slice of 100% whole wheat bread and one ounce of brie along with a glass of red wine, a nice California Cabernet.
And while one can certainly judge my day by my beginning with fried chicken (not recommended)overall I did okay.
My total calories were 2076. I had 139 grams of carbohydrate which comprised 27% of my total calorie intake. I did okay in the nutrition department.
...and already I am thinking about breakfast. 
4 comments:
Karl, is it possible to post the recommended daily intakes the dietician gave you? I'm curious about the carb-protein-fat ratios currently being recommended. Thanks!
I was given a per meal intake of 45 grams of carb and for a snack (one per day) 15 grams of carb. Not to exceed a total of 33% of my total calories.
Is that helpful?
Yes, thanks. Equal parts carb-protein-fat? I'm guess you are shooting for about 2500 calories per day?
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