Awesome Low-Carb Recipes and the First Day’s Run

This morning was beautiful. I did my HIIT training which I talked about here. I ate this burrito thing that I have had a few times…but only once before on CGM. It is a vegan frozen couscous burrito that says on the back that there are 36 carbs in it. Both times I have eaten it, with CGM I have noticed a spike to over 275, so I don’t think I am going to eat it any more. I ran and my CGM was buzzing saying that my sugar was spiking. I waited for the drop from exercise, but it never happened. When I checked after the run I was at 188, though my CGM was saying 250…I am not really sure how that worked. The upside to this is that I think I don’t have intense sugar drops from exercise as much any more because I do it all the time.

I experimented with two amazing recipes tonight! Both of them are from Blogilates. I slightly tweaked them, but literally have had completely stable sugar from eating them. I barely spiked!

For the first recipe I used the Peanut Sauce from Blogilates.

Here are the ingredients:

I forgot to take out the red wine vinegar that is also in the recipe…oops.

Anyway, I halved the amounts called for in the Blogilates post, because it was only for Nick and me. Also…that peanut butter (which is the best peanut butter on earth) is really expensive.

So I used:

1/2 cup smooth peanut butter

1/4 cup vegetable broth

1/3 cup tamari or other soy sauce

1/8 cup dark sesame oil

2 teaspoons red wine vinegar

2 teaspoons agave syrup or sugar

2 teaspoons minced ginger

1 1/2 minced garlic cloves

1 tablespoon hot sauce

I kept the amount of hot sauce in the original recipe, as Nick and I like things a little spicy. However, add or subtract from that as per your taste!

I just mixed all of this in my Bella food processor (a Christmas gift from my mom) until smooth. The I left it in the fridge while I prepared the rest of my dish.

Then I just used ingredients that I have in my house. I am a vegetarian, so I used cubed super firm tofu, but you could use chicken if you wanted.

I steamed 2 cups of broccoli. In a separate large pot (or wok if you have it) I sauteed some onion, green and red peppers, and zucchini in a very light amount of olive oil. I put an extra tablespoon of garlic in after the veggies got soft.

Then, I simply added the tofu and broccoli. I stirred it for an additional minute and added the peanut sauce. I also chopped up a few fresh basil leaves and threw them on the top. It was SO EASY. Plus this recipe is packed with protein and vitamins from the veggies. The veggies really filled me up! I bolused 15 carbs for this meal and my sugar went from 90 before dinner to about 105 and stayed there for a few hours. I know that Type 1 diabetics can eat whatever as long as there is insulin to cover it…but with my sugars actually behaving like a person with out diabetes, it makes me see the benefit of staying low-carb. And the sauce…it was AMAZING. Nick literally licked his plate…and also took all the left over sauce from my plate.

I will probably make this at least once a week now. Once you stock up on all the ingredients to make the peanut sauce, its a relatively cheap recipe. And you can add or subtract any ingredient you want. I think this would be good with cabbage, corn, or carrots (woah alliteration).

A few hours later Nick’s friend Allen came over and I decided to test this recipe out on them:

Blueberry Cheesecake Muffins! These things are amazing! I was a little skeptical, but now Nick and I are debating over how many he can take to work with him tomorrow. They are soooo good. They only have 15 carbs per serving, so I had two!

The ingredients are as follows:

  • 1 cup of nonfat plain Greek yogurt
  • 2 tbsp of nonfat or 1-2% fat cottage cheese (I used 2%)
  • 1 tbsp of whole wheat flour (orig. recipe called for coconut flour, but I didn’t have any)
  • 1 whole medium lemon
  • 2 fresh organic eggs
  • 1/4 cup of vanilla whey
  • 1/4 cup Stevia
  • 1/2 cup berries

Crust part:

  • 1/2 cup of walnuts
  • 6-7 pitted medjool dates

For my modifications, I used regular packaged dates, added some cinnamon to the recipe, and used liquid egg whites. Oh…and I forgot to buy a lemon. Next time I would love to add bananas or raspberries.

For the crust, I used the Bella blender again. I needed more dates than the recipe called for in order to have enough crust for 12 cupcakes.

Then I simply blended the rest of the ingredients in my regular blender and poured them over the crust in my cupcake pan.

I baked them for 20 minutes and then put them in the freezer for a bit so that we could eat them faster. 😉

And though we were all a bit skeptical…I think I am going to make them all the time now!

At 120 calories and 15 carbs per serving, you really can’t beat it!

My test subjects (and Luna)

A very genuine post-bite face 🙂

Allen loved them too!

I am so excited! I have a lot of other recipes to try for you guys tomorrow. In the meantime, check out my diabetic stomach! (CGM and Pump included…and a nice shot of all our toilet paper lol)

Have a great Tuesday!