On day five of Diabetes Blog Week, we are writing about one of my favorite things: food. The prompt is:
Taking a cue from Adam Brown’s recent post, write a post documenting what you eat in a day! Feel free to add links to recommended recipes/shops/whatever. Make it an ideal day or a come-as-you-are day – no judgments either way.
I read Adam’s food posts recently and was surprised to see how similarly we eat. Below are some of my typical meals.
- Yogurt and granola – Plain Greek yogurt with berries and nut granola (I LOVE this Grain Free Chocolate Granola from Delighted Momma).
- Avocado toast – One piece of whole grain bread toasted and topped with half an avocado and a couple of fried or poached eggs.
- Roasted veggie bowl – Roasted veggies with a little brown rice or quinoa, and some kind of protein (often a poached egg). Roasted veggies are great because you can prepare a huge batch and use leftovers for days. I just toss raw vegetables with olive oil and sea salt, and then roast them in an oven set at 400 degrees.
- Kitchen sink salad – A big bowl of salad greens with whatever else you have in your fridge – a variety of veggies (fresh or leftover roasted), nuts, cheese, and maybe a little fruit. The more items you add, the more interesting the salad. I make my own dressing with olive oil, balsamic and Dijon mustard.
- Roasted chicken and veggies – Roast chicken thighs (this is a delicious and super speedy rub), alongside veggies like cubed sweet potatoes and Brussels sprouts.
- Stir-fry – Throw together bite-sized meat and loads of veggies, and serve with a little brown rice. Lately I’ve been making a cashew chicken recipe that I learned to make in Thailand.
- Whole grain pasta – For a heartier meal, pair whole grain pasta with meat and veggies. I just made this New York Times recipe for whole grain mac and cheese with broccoli, and added ham.
- Dark chocolate – I love dark chocolate and usually have a square or two in the evening.
- When I need a snack, I eat nuts, Nuts & Spices KIND Bars, or an apple with almond butter.
Like Adam, I find that managing my blood sugar is easiest when I eat about 120 grams of carbs or less a day. I cook most of my meals myself, focus on whole foods, and always include protein. When I bake, I tend to use almond flour (see my recipe posts for a Chocolate Torte and Double Chocolate Cherry Cookies), which is low carb a has a very low glycemic index.
*Read other Diabetes Blog Week Day Five entries here.