I have been a diabetic since May 2015. I have worked very hard to keep my sugar in check. One of the biggest challenges is calculating out how many carbs are in my meals. We tried using cookbooks and websites. But, every recipe has such vague terms. What’s a medium potato? Or, it makes 4 servings — what’s one serving? So, my husband and I started taking recipes we found online and tweaked them to cut some of the carbs when possible. We usually create 3 meals a weeks — two for dinners and one for lunches and calculate the carbs as accurately as we can. Everything goes in the fridge. We then write all the carb counts for each meal on a big white board and, when I am ready to eat, I can just grab one of the meals and I am go to go. We thought maybe others might find this helpful — so this blog was born.
If you decide to try any of these recipes, here are a few things to know:
- You’ll need a scale to replicate what we did. Everything we do is in grams and most dishes are calculated to 100 gram portions. We have a great scale from Weight Watchers. It’s nice because when you use small containers, you can zero it out with the container, remove the container and fill it. It keeps the information between fillings.
- Some dishes require individual pans. I’ll list which pans we used and you can decide how that works for you.
- Desserts were a challenge because we try to stay away from artificial sweeteners. We decided that shot glass parfait glasses are the way to go — you get a nice sweetie after dinner, but don’t overdo it. Here is a link so you can buy them if you wish to try it yourself:
One more thing to keep in mind. We have done our best to make sure all the carb counts are accurate. However, we are only human and could have made a mistake. That being said, use the information found here at your own risk.
And, lastly, I would love to hear from you. If you find this helpful — let me know. If you have a recipe that you think would work on this site — pass it on to me. We’ll try it.