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25 April 2014



Frittada Friday! Can't wait 'til lunch.

Paleo Fritada Recipe:

Ingredients:

8 eggs
8 oz coconut milk
1 lb of bacon, sausage or ham (you could use some of each if you like)
8 baby Potabella mushrooms (120g)
1 sweet red pepper (120g)
1/2 avocado
Coconut oil for sautéing the onions and peppers
Paleo spice blend to taste (equal parts tumeric, cinnamon, garlic, ginger, and pepper)

Directions:

1. First, begin by preheating the oven to 375 degrees, and oil a 9 inch pie pan (or 8" square pan) with coconut oil.

2. While the bacon is frying, crack your eggs into a large bowl, add coconut milk and mix well. You can add 1/4 tsp baking powder if you want to make your fritada fluffier.

3. Sauté veggies (except avocado) lightly (they will finish cooking in the oven).

4. Chop meat into bite sized chunks and add with veggies (including avocado) to the egg mixture, and mix well.

5. Pour mixture into greased pan and bake for 30 minutes, or until a toothpick comes out clean. Top will brown.

6. Remove from oven and cool to room temperature, then serve.

Makes 4 servings.

This dish tastes even better if it is refrigerated overnight and reheated. You can change up the veggies for variety.

Nutrition per serving:

Fat = 54g
Total Carbs = 4.8g
Fiber = 1.7g
Net Carbs = 3.1g
Protein = 22g
Kcal = 593
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23 April 2014

n=1 Test Great Low Carb Bread Company "Everything" Bagel 04/22/2014

Last food or insulin 6hrs ago. Consumed with meal of one 4oz Angus beef patty, 40g Romaine, 40g tomato, 20g avocado, 15g red onion, 1 tsp French's mustard.
Injected .6u humalog insulin immediately prior to eating to cover carbs of burger ingredients (4g) plus bagel's advertised "net" carbs (2g).
BG measurements were taken with a Freestyle Freedom Lite meter that has been very consistent in the past.

Time BG
1830 103 (start)
1900 100
1930 103 (1hr)
2000 117
2030 132 (2hr)
2100 140
2130 155 (3hr)
2200 155
2230 155 (4hr)

Total rise = 52mg/dl
My glucose correction factor = 6.5mg/dl for each gram of carbohydrate
52 ÷ 6.5 = 8g

So, the Everything bagel actually raises my blood glucose like 10g of pure glucose (2g originally bolused for + 8g equivalent rise). This is still 30% of that of a standard 2 oz bagel. The blood sugar spike is also delayed a bit over a standard bagel. As you can see, my BG readings didn't start to climb until the 1 1/2 hr reading, then continued rising for another 1 1/2 hrs before leveling off. I am an insulin dependent diabetic, so my blood sugars will stay high for a very long time unless corrected with a bolus insulin injection.

Diabetics should take note that the delay that the GLCBC bagel has in its blood sugar spike puts it toward the end of the useful life of humalog insulin. So, if you decide to eat one of these products you should consider either: Delaying your insulin bolus, using a slower acting insulin like NPH or Regular, or, if you have a pump, try a square bolus that extends your bolus over a 4 hr period.

Also, this is NOT a gluten free product and contains a large quantity of wheat gluten and wheat flour. This is my major concern, as recent clinical trials and studies have shown that wheat (especially modern wheat) is not a healthy food for many, if not most humans, causing a myriad of health problems for us.
Weigh-in: 167.0 lb lost so far: 5.0 lb still to go: 0 lb Diet followed 100%
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20 April 2014

Weigh-in: 166.0 lb lost so far: 6.0 lb still to go: 0 lb Diet followed 100%
   add comment on diet The Paleo Diet   losing 2.0 lb a week

18 April 2014


I tested the Great Low Carb Bread Company (GLCBC) bagel last night. Though I can't testify to the BG effect, as my basal BG's have started running berserk since my Rx for metformin ran out, I was able to test the taste. I must say, this is the best GLCBC product yet. It has wheat products in it, so it is probably wreaking havoc on my body, but it truly is an amazing product for a LC (2g net carbs) bagel. Same chewy texture of a regular high carb version, but not as tough. It chews more like a fresh bagel, if you've ever had one of those (I used to get them at the Western Bagel bakery while still warm from the oven and eat a whole dozen in a matter of hours). I used it as a hamburger bun with my standard patty and veggies recipe. The items I have (1/2 doz for $8) are the "Everything Bagels" and they are fantastic. I sure hope that when I have a chance to n=1 trial them that they will result in a true 2g carb load as advertised. Also, I hope they don't induce any wheat related problems with inflammation and other grain related maladies. I'm not holding my breath on that last one, knowing what I know about the evils of modern wheat. Anyhow, as soon as I get my Rx refilled and get my BG's back under control, I'll do a single cohort clinical trial of this item and report back. Just wanted y'all to know how delicious they are.

18 April 2014

Weigh-in: 166.0 lb lost so far: 6.0 lb still to go: 0 lb Diet followed 100%
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