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Cheri[_3_] Cheri[_3_] is offline
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Default What do you non-insulin T2's eat for breakfast?

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Todd" wrote in message ...
>>
>> On 03/22/2013 06:23 PM, Ozgirl wrote:
>>> I just remembered something. I just saw a recipe for meat loaf
>>> "cupcakes" that jogged my memory A late poster here, JC Hartmann,
>>> used to make batches of meat loaf in muffin tins at night and heat up a
>>> couple every morning for a quick business person's breakfast. Another
>>> friend "Adam" cooks up hard boiled eggs by the dozen for quick and easy
>>> breakfasts and snacks. When low carb meals and snacks are already
>>> prepared it makes it easier to eat right in my opinion. At times when
>>> there is nothing prepared in my fridge I have been known to take the
>>> easy way out and make a peanut butter sandwich.... At good times I have
>>> hard boiled eggs, muffin size frittatas, crudités, olives, meats etc. at
>>> the ready in the fridge. Another poster, Alan S, often has his low carb
>>> beef stew for breakfast. Yesterday at lunch, when my mouth was so sore
>>> and that one sensitive tooth howled every time I accidentally chewed
>>> with it, I opened a can of salmon, poured a bit of balsamic vinegar over
>>> it on the plate and scarfed it down. Afternoon tea was some ice-cream
>>> and tub of WW mango jelly with peaches Dinner was fried eggs and
>>> mushrooms, unfortunately the mushies hurt the tooth too much to eat.

>>
>> Hi Oz,
>>
>> Ouch! Get that tooth looked at.
>>
>> Thank you for the tips! I make soft boiled eggs occasionally,
>> but can only eat a few and I am still hungry afterward.
>> Maybe I just don't know what to prepare them with?
>>
>> That meat loaf thing sounds interesting. Any favorite
>> formulas/recipes?
>>
>> ______________
>>
>> There was an infection under the tooth, had it x-rayed yesterday,
>> antibiotics have kicked in Add any low carb veggie to eggs to fill it
>> out. Maybe a bit of full fat cheese to much on as well. I don't have a
>> favourite meat loaf recipe as I toss in whatever I have at the time. I do
>> always mix in some "sausage mince" to use as a binder. Do remember though
>> that to make in a muffin tin you need fairly low fat ingredients or you
>> get a pool of fat around each muffin. Sausage mince is fatty. From
>> memory, JC used either Graham crackers or low carb bread as the binder
>> with some egg. So start with lean beef mince (what you call hamburger?),
>> some kind if binder like the bread or crackers, chopped onion, herbs of
>> your choice, one beaten egg, salt and pepper. I used a bit of
>> Worcestershire sauce sometimes and chopped tomatoes. I always taste my
>> raw mince mixtures before cooking to make sure they taste right,
>> especially with the salt.
>>
>> As with most things, I sauté things like onion and garlic first for more
>> flavour. I would probably cook for about 20-25 mins at 350?F. We are
>> metric here, someone might suggest a different temp as I am guessing. I
>> haven't made these for a while but I do remember I loved them for lunch,
>> nuked, and with the salad veggies we have on hamburgers here (lettuce,
>> tomato, beetroot, lol) plus a dash of ketchup.
>>
>> -T

>
> I learned here to cook the veggies first. Chop finely or put through the
> food processor, then sauté in a little olive oil until they're soft and
> the liquid has cooked out. If you don't do this, they will give off
> liquid as the meatloaf cooks and it can make a mess in your oven. I
> always use peppers and onions. Usually some spinach, zucchini, maybe some
> carrots, tomatoes, perhaps mushrooms.


Not really true. I seldom do saute the veggies, and never had a mess in my
oven. I imagine it depends more on the pan you use. I use a foil lined sheet
pan and shape the loaf. No runover like can happen with loaf pans.

Cheri