Ellen K. > wrote:
: Soyrizo.

So it sounds like it is also parev. I get wonderful italian sausages(mde
with real beef) in hot or sweet from Glatt Mart in Brooklyn, which amakes
them themselves. They are what I use in my diabetic spagetti, which iI
make with whole steamed (microwave) string beans, defatted and browned hot
sausages, sliced, a pasta sauce of your choice. Very ymmy.

My Mom used to use ssteamed or poached halibut in making a fake crabmeat
appetizer, putting sm elumps on a leaf of lettue in and old time wide
mouthed champaign glass adn topping it with traditionsal ketchup or chili
saauce adn horserradish cocktail sauce. Hm.

Wendy

"W. Baker" > wrote in message
...
> Ellen K. > wrote:
> : Soyrizo.
>
> So it sounds like it is also parev. I get wonderful italian sausages(mde
> with real beef) in hot or sweet from Glatt Mart in Brooklyn, which amakes
> them themselves. They are what I use in my diabetic spagetti, which iI
> make with whole steamed (microwave) string beans, defatted and browned hot
> sausages, sliced, a pasta sauce of your choice. Very ymmy.
>

I don't think we get the Glatt Mart ones here, but we have a local kosher
sausage outfit all the kosher foodies rave about. Never tried them myself.
I can't remember the name of it right now, but I think they have a retail
outlet in Farmer's Market.

Do you mean you use string beans instead of pasta in your "diabetic
spaghetti"? Because I can imagine the dish being quite tasty without any
actual pasta...

Back to sausage, as I previously posted I am not interested in the fake
chorizo one, but I have recently discovered a pareve Italian "sausage" made
by Trader Joe's that I quite like, they call it "Italian Sausageless
Sausage" and the ingredient list is much more appetizing than the Yves
brand. I slice one and sauté it in a tiny bit of olive oil in a nonstick
pan and after turning over the slices I pour two beaten eggs over it. Last
time I made it I also included a green onion. Usually the other part of the
meal is half a raw green pepper. I find it quite satisfying.

> My Mom used to use ssteamed or poached halibut in making a fake crabmeat
> appetizer, putting sm elumps on a leaf of lettue in and old time wide
> mouthed champaign glass adn topping it with traditionsal ketchup or chili
> saauce adn horserradish cocktail sauce. Hm.
>

They have kosher fake crab now, I think it might be called surimi? I know
it's made from fish, but don't know what kind. Personally I'm perfectly
happy eating regular fish.

> Wendy

Ellen K. > wrote:

: "W. Baker" > wrote in message
: ...
: > Ellen K. > wrote:
: > : Soyrizo.
: >
: > So it sounds like it is also parev. I get wonderful italian sausages(mde
: > with real beef) in hot or sweet from Glatt Mart in Brooklyn, which amakes
: > them themselves. They are what I use in my diabetic spagetti, which iI
: > make with whole steamed (microwave) string beans, defatted and browned hot
: > sausages, sliced, a pasta sauce of your choice. Very ymmy.
:
Of course, no pasta. the stringbeans are i lieu of any pasta. there is
also spghetti squash, which, after b aking or nuking n halves cut side
down, can be scraped into strings with a fork and plated and sauces as you
like. It is the lowest in cars of the hard shelled winter squashes.

: Do you mean you use string beans instead of pasta in your "diabetic
: spaghetti"? Because I can imagine the dish being quite tasty without any
: actual pasta...

: Back to sausage, as I previously posted I am not interested in the fake
: chorizo one, but I have recently discovered a pareve Italian "sausage" made
: by Trader Joe's that I quite like, they call it "Italian Sausageless
: Sausage" and the ingredient list is much more appetizing than the Yves
: brand. I slice one and saut? it in a tiny bit of olive oil in a nonstick
: pan and after turning over the slices I pour two beaten eggs over it. Last
: time I made it I also included a green onion. Usually the other part of the
: meal is half a raw green pepper. I find it quite satisfying.

Ha! There is a breakfast suggestin for you insead of the 3 oz of cheese.


: > My Mom used to use ssteamed or poached halibut in making a fake crabmeat
: > appetizer, putting sm elumps on a leaf of lettue in and old time wide
: > mouthed champaign glass adn topping it with traditionsal ketchup or chili
: > saauce adn horserradish cocktail sauce. Hm.
: >

: They have kosher fake crab now, I think it might be called surimi? I know
: it's made from fish, but don't know what kind. Personally I'm perfectly
: happy eating regular fish.

Surimi is quite high in carbs as they add sugar to duplicate the natural
sweetness of teh shellfish. Don't try it.

Wendy

"W. Baker" > wrote in message
...
> Ellen K. > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Ellen K. > wrote:
> : > : Soyrizo.
> : >
> : > So it sounds like it is also parev. I get wonderful italian
> sausages(mde
> : > with real beef) in hot or sweet from Glatt Mart in Brooklyn, which
> amakes
> : > them themselves. They are what I use in my diabetic spagetti, which
> iI
> : > make with whole steamed (microwave) string beans, defatted and browned
> hot
> : > sausages, sliced, a pasta sauce of your choice. Very ymmy.
> :
> Of course, no pasta. the stringbeans are i lieu of any pasta. there is
> also spghetti squash, which, after b aking or nuking n halves cut side
> down, can be scraped into strings with a fork and plated and sauces as you
> like. It is the lowest in cars of the hard shelled winter squashes.
>

Yep, I'm familiar with it... but for myself I think I would just julienne
some zucchini, probably even leave it raw, just nuke long enough to get it
hot. (Another change in my body chemistry since going low-carb, I used to
only like zucchini steamed, now I prefer it raw!)


> : Do you mean you use string beans instead of pasta in your "diabetic
> : spaghetti"? Because I can imagine the dish being quite tasty without
> any
> : actual pasta...
>
> : Back to sausage, as I previously posted I am not interested in the fake
> : chorizo one, but I have recently discovered a pareve Italian "sausage"
> made
> : by Trader Joe's that I quite like, they call it "Italian Sausageless
> : Sausage" and the ingredient list is much more appetizing than the Yves
> : brand. I slice one and saut? it in a tiny bit of olive oil in a
> nonstick
> : pan and after turning over the slices I pour two beaten eggs over it.
> Last
> : time I made it I also included a green onion. Usually the other part of
> the
> : meal is half a raw green pepper. I find it quite satisfying.
>
> Ha! There is a breakfast suggestin for you insead of the 3 oz of cheese.
>

I think it's too many carbs for breakfast, the sausage has 6 gm net (7 gm
minus 1 gm fiber) and the green pepper would be another net 3 compared to
net 2 for the romaine. Usually I use it as a lunch meal.

>
> : > My Mom used to use ssteamed or poached halibut in making a fake
> crabmeat
> : > appetizer, putting sm elumps on a leaf of lettue in and old time
> wide
> : > mouthed champaign glass adn topping it with traditionsal ketchup or
> chili
> : > saauce adn horserradish cocktail sauce. Hm.
> : >
>
> : They have kosher fake crab now, I think it might be called surimi? I
> know
> : it's made from fish, but don't know what kind. Personally I'm perfectly
> : happy eating regular fish.
>
> Surimi is quite high in carbs as they add sugar to duplicate the natural
> sweetness of teh shellfish. Don't try it.
>

Well, as noted it doesn't interest me, I'm perfectly happy eating regular
fish.


> Wendy
>

"W. Baker" > wrote in message
...
>
> : Back to sausage, as I previously posted I am not interested in the fake
> : chorizo one, but I have recently discovered a pareve Italian "sausage"
> made
> : by Trader Joe's that I quite like, they call it "Italian Sausageless
> : Sausage" and the ingredient list is much more appetizing than the Yves
> : brand. I slice one and saut? it in a tiny bit of olive oil in a
> nonstick
> : pan and after turning over the slices I pour two beaten eggs over it.
> Last
> : time I made it I also included a green onion. Usually the other part of
> the
> : meal is half a raw green pepper. I find it quite satisfying.
>
> Ha! There is a breakfast suggestin for you insead of the 3 oz of cheese.
>
>

Just to be clear, I am perfectly *happy* eating 3 oz of cheese, I am just
wanting to know if it is the fastest way to cut off the dawn phenomenon
thing.

On Sun, 29 Aug 2010 14:20:19 -0700, "Ellen K."
> wrote:

>Just to be clear, I am perfectly *happy* eating 3 oz of cheese, I am just
>wanting to know if it is the fastest way to cut off the dawn phenomenon
>thing.

Trick there is to delay the start of the rise by eating
fat/protein/carb combo at night, then to turn off the volume of it by
eating the right amount of carbs at breakfast. Exactly what that is,
varies hugely from person to person - I need 6g of carbs in the
morning, and a handful of nuts and a glass of wine at bedtime. That
took a lot of experimenting...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26

It needs CARBS to turn it off in the morning?

Oh boy.

So how did you figure this out? And what is your current breakfast?

"Nicky" > wrote in message
...
> On Sun, 29 Aug 2010 14:20:19 -0700, "Ellen K."
> > wrote:
>
>>Just to be clear, I am perfectly *happy* eating 3 oz of cheese, I am just
>>wanting to know if it is the fastest way to cut off the dawn phenomenon
>>thing.
>
> Trick there is to delay the start of the rise by eating
> fat/protein/carb combo at night, then to turn off the volume of it by
> eating the right amount of carbs at breakfast. Exactly what that is,
> varies hugely from person to person - I need 6g of carbs in the
> morning, and a handful of nuts and a glass of wine at bedtime. That
> took a lot of experimenting...
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 150ug thyroxine
> Last A1c 5.2% BMI 26