I was vegetarian for decades, but not since shortly after I was diagnosed T1. I tried & couldn't do LC vegetarian. In order to get sufficient protein from non-animal sources, I had to eat too may carbs. My BG was all over the place & my insulin doses were high. I haven't seen a LC/HF vegetarian diet. With eggs & unflavored, unsweetened whey protein protein powder you might be able to have enough protein, but it's going to take a lot of whey. Here's the one I use http://www.swansonvitamins.com/swanson-ultra-grass-fed-certified-rb....
I try to eat low carb. Sometimes, it doesn't work but I still try. Having said that, I have no idea how one can eat a very low fat diet as well. Protein comes mostly from meat and nuts. Yes, I eat almonds, cashews, peanuts and the like, but like my meat too. Meds keep my chloestrol in check. I am probably killing myself, but I like the good blood sugar control that a low carb diet gives.
It is really difficult because I like a good cookie every day and believe that a Milky Way bar is one of nature's most perfect foods, along with a cheeseburger and a vanilla shake.
Just realized that coconut butter is the same as coconut cream. Ooo, I love it. Kind of a pain to liquefy & stir every time, but worth it. I don't have a microwave & put the jar in a bowl of hot water. I order from Tropical Traditions. I have recipes using coconut butter/cream & yummy right out of the jar.
I know exactly how you feel. i am constantly eliminating and manipulating my diet...i lost 25 lbs in the beginning..about 2 years ago. As of yesterday I am back up to my original weight, but have not touched carbs, grains, sugars, ect, in forever. i blame the protein!! i maybe will cut out the nuts until i hopefully lose the weight...maybe they are good for maintaing?
There are different kinds of cooks. I am a "gut" cook. I while I look at recipes for ideas, but I rarely measure or directly use recipes and instead make stuff up and change it all the time.
My basic approach is to use a vinaigrette mixer as shown below:
The core of a vinaigrette is oil and vinegar, I use a ratio of 2:1 to 3:1 (oil:vinegar). I use extra virgin olive oil (from costco) and balsamic vinegar (also from costco). Balsamic vinegar has carbs, a quarter cup I count as 8g. To this mixture I will add various ingredients, usually Italian seasoning, garlic or garlic powder, pepper and either a can of chopped anchovies or salt. This all goes in the mixer and is then mixed at the table before dressing your individual salad. I will add a variety of different things to change the recipe each time, different spices, lemon juice, soy sauce, sherry, etc. Regular vinegar is somewhat diluted, so you may find 2:1 works well, but more natural vinegars are often more acidic, so you should use a 3:1 ratio.
The alternative to this approach is to emulsify the vinaigrette which will enable the dressing to hold the mixed oil/vinegar in solution for an extended time avoiding the need to mix before serving. In order to do this you need to add something that will enable the oil and vinegar to stick, mustard (dry or not) works as does eggs (yolks, whites or whole). Eggs work best. I then use a hand mixer. When emulsifying this way the result is much thicker, so I always "water" down the result typically adding water or sherry to the mixture before mixing.
And if you are willing to eat fish, adding anchovies does give the dressing a rich savory flavor. Some say it is Umami.
You can up your fat by choice of cuts of meat. Try a chicken thigh with skin on in place of a skinless chicken breast. Replace cuts from the pork loin, which is lean, with cuts from the pork shoulder which tend to be well marbled. Chuck roast in place of round etc.
I bought the same whey powder as Gerri recommends on her recommendation, and like it very well. Had trouble finding one without added sugar. I also use it as an ingredient in low carb waffles along with almond flour. the waffles are a nice change from my usual egg based breakfast.
Don't know if you are familiar with the Low Carb Dietician website, but it may have some information that can answer some of your questions. The author is a RD and CDE as well as a member of tuD and she has blood sugar issues of her own. You might find it interesting to read her blog posts starting at the beginning to trace her evolving approach to diet. Unlike some of the advice some dieticians dispense concerning diabetes(fat bad, carbs good), her advice is based on published research. She has also published in a peer reviewed journal herself. The "Ask the Dietician" page might also be of help.
Please let me know how it goes, Andrea. I totally know how it feels to eat healthy and still gain weight. I try and not get annoyed at those people who "eat whatever" and can control both their BG and their weight. (Though I know that some of them gain as well, and some develop IR - that is my worst fear).But we all get the body and the metabolism we get. I'm working on sorting out my stomach issues and need to cut down the nut butter for sure. Good luck!
I also add whey powder to baking. Works great for LC recipes that use almond or coconut flour to replace some of the properties of gluten. I make pancakes using 1.5 scoops of protein powder, 2 eggs & 3 TBS cream cheese. Maria's blog has wonderful recipes using whey to make all kinds of LC breads. http://mariahealth.blogspot.com/
I drink whey protein shakes frequently. Mixed with unsweetened almond milk, unsweetened cocoa powder & sweetener it has few carbs & is filling. Sometimes I throw in decaf espresso, or peanut butter, or vanilla & a couple of strawberries.
The measure of a true cook is how many times they have injured themselves in the kitchen. By that measure I guess I qualify. And I a agree, following a list of specific measured ingredients isn't as much fun.
Is it possible to achieve weight loss even when insulin requirements are rising. I need to bolus for exercise and coffee…the 2 things that are supposed to be weight loss friendly. I don’t want to limit these…but don’t want them to be problematic. My TDD is about 24 units. Mostly basal.
