lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
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Post by lynn on Oct 8, 2005 4:24:35 GMT 10
Lucie, How did you kick the sugar habit? Did you do it cold turkey or wean yourself off? Do you use sugar replacements? I know sugar is my downfall.  I would love to eliminate it as much as possible. Any tips or advice will be greatly appreciated. love and blessings, lynn |
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Post by lucie on Oct 8, 2005 10:49:56 GMT 10
Hi Lynn  I stopped eating sugar cold turkey, like you said. I quit about a month ago...I got scared because I felt really awful, sleepy and slept alot and I saw that my sugar level was always high, even if I had not eaten in 3 hours and it was high even early in the morning when I woke up....I guess I have no real advice because in reality I have been trying to stop eating sugar for a long time, because I knew I was borderline diabetic but I just couldn't stop...I love chocolate and sweets so much. I regret pushing the limits of my health...I know now, I won't be eating sweets anymore. My father starting being diabetic at age 40 and the same thing is happening to me--I'm 41. I do use Splenda in my coffee and I add it to my Raisin Bran cereals. Now for desserts, I eat yogurt with Splenda and a bit of whole grain cereal or a bowl of Raisin Bran....Sometimes I feel it's boring but I don't want to risk it anymore. I'm feeling so much better now, I just don't want to feel like I used to. I'm wanting to search for desserts to make with Splenda, so I can have some once in a while. I am no longer eating any white bread, only multi grain bread and I read the list of ingredients on everything I buy now...looking for sugar and if I see some, I don't buy it. To make it less difficult, when I go grocery shopping, if I see a special cheese I would not normally buy, I do. So far, that's all I found to buy to treat myself, but eventually I'll find other things that are good to eat and which are good for me, too. Well, I hope all this helps you, Lynn. I completely understand how hard it is to stop eating sugar. I empathise completely with you. Do you have problems with diabetes or hypoglycemia?...or are you wanting to stop sugar for your health?... Maybe we can encourage each other if you want... and post ideas and healthy recipes... What do you think? |
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Post by braided-rug on Oct 8, 2005 12:13:53 GMT 10
I would be happy to post recipes from my Recipes for Good Health book that I got at dd's nurse the other day. It is subtitled "ideas for controlling weight, diabetes, cholesterol and high blood pressure. DH is supposed to be watching his cholesterol.
Do you know all about low GI foods?
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Oct 8, 2005 13:16:18 GMT 10
Lucie,
My mom has diabetes and her mom before her. I just don't want to go down that road, if I can help it. I am a sugar junkie.....I would rather have the dessert than a full meal. That sounds awful, I know, but it's the truth. I am trying to curtail my sugar intake before it controls me. I'm 42 and yes, I do need to lose some weight. I see a new dr on Monday and I know that is the first thing she is going to tell me. lol And you know, every afternoon, around 4 p.m., I do get so sleepy.....I just feel miserable. Is that from sugar, do you think?
Yes, I am all for encouraging each other. Great idea.
BR, would you mine posting those recipes just when you get a few minutes? I have looked for a GI index list online....do you know of one you could share?
love and blessings to you both.
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Post by braided-rug on Oct 8, 2005 16:16:25 GMT 10
I found this one: www.weightlossresources.co.uk/diet/gi_diet/glycaemic_index_tables.htmThere is one on this site as well: www.glycemicindex.com/I noticed lentil soup is good. I love lentil soup. I have one with bacon bones, one with zucchini and curry, a greek one with dill, and I think I found another not long ago. They are all basically the same, yum. I make it with brown lentils. And sure I will post some recipes, do you have a preference of what kind of things? |
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Oct 9, 2005 1:01:16 GMT 10
soups are great, main dishes would be nice also. But please, don't put yourself out, just whenever you get a few minutes.
What are bacon bones? I am not familiar with that!
love and blessings to you!
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Post by braided-rug on Oct 9, 2005 8:51:42 GMT 10
Sweet Corn & Zucchini Soup
Serves 6
1 onion, chopped
14oz zucchini, chopped
1 14oz can creamed corn
1 cup water
2 cups buttermilk
cracked black pepper, to taste
snipped chives, for garnish
Fresh Tomato & Thyme Soup
Serves 4
2 cloves garlic, crushed
3 onions, chopped
1 carrot, diced
2 celery stalks, sliced
4 ripe tomatoes, diced
2 1/2 cups water
1/4 cup natural or low fat yogurt (I use Jalna although I don't know what you have there)
1 teas cornflour
1/4 cup finely chopped fresh thyme
Cook garlic and onion in a small amount of water in a large saucepan until softened. Add carrot, celery, tomato and water, cover and simmer for 30-35 minutes or until vegetables are tender. Remove from heat and stir through combined yogurt, cornflour and thyme. Reheat without boiling. Serve with crusty bread.
Cook onion in a small amount of water in a large saucepan until softened. Add zucchini, corn and water and bring to the boil. Cover and simmer for 15 minutes or until zucchini is tender. Puree and return to a clean saucepan. Add buttermilk and reheat without boiling. Season to taste and garnish with chives.
Cream of Potato & Leek Soup
Serves 6
2 leeks, sliced and washed
1 large potato, peeled and diced
3 cups water
1 cup light evaporated milk
1/4 cup chopped fresh parsley
black pepper, to taste
Cook leeks in a small amount of water in a large saucepan until softened. Add the potato and water and bring to the boil. Cover and simmer for 40 minutes or until potatoes are tender. Puree until smooth. Return to a clean suacepan and stir through milk, parsley and peper. Reheat without boiling.
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Post by braided-rug on Oct 9, 2005 9:09:48 GMT 10
Bacon bones I am having trouble describing. I found another recipe with bacon bones and sweet potato which I beleive was on the list of foods, but double check the low GI list. www.maori-in-oz.com/kai-kumara-bacon-soup.htmlIt is a site all about Beth2's new home of New Zealand. Maori is the native race in NZ and oz means Australia. www.maori-in-oz.com/kai-kumara-bacon-soup.htmlSome of my lentil soup recipes are links so that will be no problem posting the lentil soup recipes. I have started to really enjoy sweet potato as well, maybe I came across some nice recipes. Will try and share those as well. |
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Post by braided-rug on Oct 9, 2005 9:32:42 GMT 10
I think bacon bones are ham bones. If anyone can describe a ham bone maybe we could work it out.
My Lentil Soup
1 carrot
1 onion
1 stick celery
1/2 oz butter
1 tab oil
8oz bacon bones
8oz brown lentils
14oz can tomatoes
4 cups water
2 beef stock cubes/bullion?
pepper
2 tabs chopped parsley
OR variation
no bacon bones
more water 2 cups
4 zucchini
1/2 teas curry powder
no parsley
Peel and chop onion and carrot, chop celery, heat butter and oil in pan, add onion, celery and carrot, cook, stirring until onion is transparent. Add bacon bones, lentils, undrained tomatoes (crush tomatoes with fork or potato masher), water and crumbled stock cubes. Cover, bring to boil, reduce heat, simmer covered 1 1/2 hours or until lentils are as tender as desired. Remove and discard bacon bones, season with pepper, add parsley. Serves 4.
Lentils don't have to be soaked which is great I think!
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Post by braided-rug on Oct 9, 2005 9:40:03 GMT 10
Greek Lentil, Spinach and Dill Soup
Serves 6
2 tabs olive oil
3 medium brown onions, chopped finely
1 stick celery, chopped finely
1 medium carrot, chopped finely
2 cloves garlic, crushed
1/2 fresh long red chilli, seeded, sliced thinly
2 bay leaves
6 stalks fresh parsley or 1/3 cup chopped
1 1/2 cups brown lentils
12 cups water
3 teas sea salt flakes
freshly ground black pepper
5oz baby spinach leaves or chinese cabbage
1 tab red wine vinegar, approx.
1/2 cup lightly packed fresh dill springs or 1/3 cup chopped
Heat oil in a large saucepan, cook onion, celery and carrot, stirring, for about 5 minutes or until softened. Add the garlic, chilli, bay leaves and parsley stalks, cook, stirring until fragrant.
Add the lentils, stir to coat, add the water, bring to the boil. Reduce heat, simmer, uncovered, for about 20 minutes or until lentils are tender.
Remove the bay leaves and parsley stalks. Season soup to taste with the salt and pepper. Add the spinach, stir until wilted. Stir in viengar to taste and sprinkle with dill. Suitable to freeze.
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
|
Post by lynn on Oct 9, 2005 13:21:41 GMT 10
yum....thanks, BR. I'm off to print!!
love and blessings!
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Post by braided-rug on Oct 10, 2005 12:34:30 GMT 10
No problem Lynn.
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I would love to eliminate it as much as possible. 
