Traveling diabetic

Knysna

Hi,

Jan here.

A tad listless. Can’t imagine the spare ribs with their bbq basting had that much of an impact? Certainly my fasting sugars were a bit elevated at 6.5mmol/L, but nowhere near crazy levels.

Thrilled that the ‘lifestyle’ management of my diabetes is handling the occasional food that I know is off the the rigid dietary guidelines without flying outside the safe limits.

It did mean that instead of heading out for my morning run (the day grey with a slight chill), I did the Border Collie meander, with Prince, around Harbour Town visiting the important ‘sniff spots’. Tea to warm my cold hands.

Tea is not my best, and certainly hasn’t been able to excite like a glass of good red wine does! However, at East Head Cafe I had a cup of TWG rooibos (Crème Caramel Tea), which is blend of delicate French spices and red tea/rooibos. Delicious. I’m hunting a supply.

Blood sugars

(30 day averages)

Low 5.7 mmol/L (Fasting target 4 – 6mmol/L)

High 6.0 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 87kg

Diabetic Carbs 38g (daily target, less than 50g)

Traveling diabetic

The Table
De Meye Estate, Stellenbosch

Hi,

Jan here.

The utmost care is taken to source the highest quality organic ingredients for the country cuisine served at The Table restaurant. Limited seating under ancient oak trees ensures that the service matches the care taken with food preparation.

While the Beetroot Tarte Tatin starter wasn’t an option for me, the green and sour-cream salad was tasty, and the olives delicious. It’s accompanying stone-ground bread very tempting!

I didn’t understand the slow roasted Karoo lamb, with a cold aubergine tagine and roasted veg dish. While perfect for my diabetic needs, the cold veggies made the tender lamb ‘soapish’. Something even the delish Merlot couldn’t sort.

The panna cotta with raspberry gelato looked amazing and there were a bunch of takers to ensure my serving wasn’t wasted.

Blood sugars

Low 5.0 mmol/L (Fasting target 4 – 6mmol/L)

High 5.8 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 86Kg

Diabetic Carbs 45g (target, less than 50g)

BEETROOT TARTE TATIN (serves 4)
ingredients:

  • 8 – 10 small to medium sized beetroots
  • 60g butter
  • 120g brown sugar
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • fresh thyme leaves or oregano
  • sea salt and black pepper
  • ready rolled puff pastry
  • sour cream to serve

method:

  1. Place the beetroots in a saucepan and cover with cold water. Bring to a simmering boil over medium heat and cook until a knife pierces through the beetroots easily. Drain from the water and allow to cool before peeling and cutting in half.
  2. Preheat oven to 200C. Melt the butter in a heavy based 24cm pan or skillet. Add the sugar and cook until golden and caramelised. Add the red wine vinegar (be careful of hot steam!) as well as the garlic and fresh herbs,
  3. Arrange the beetroot halves evenly over the caramel. Season with salt and pepper. Trim the pastry into a disc or square big enough to cover the beetroots. Tuck in any excess pastry edges, and prick the pastry lightly with a fork.
  4. Bake for 20 minutes or until puffed and golden. Cool in the pan for a couple minutes, then carefully turn out onto a serving plate. Top with sour cream.

Traveling diabetic

Knysna

Hi,

Jan here.

The daunting task of negotiating the menu at our Italian restaurant on a late summer evening. A table alongside the canal with a glorious sunset. A hint of the coming winter in the air.

As pizza and pasta on the menu were not options, I settled for an oven roasted veal ilvoltini (“involtini.” usually refers to something rolled up around a savory filling, and is also known as Braciole) with prosciutto, cheese and spinach. Served with oven roasted veggies.

On the carb log, veal ilvoltini has anything from 3grams to 72grams per serving, depending on whether a home made or commercial (with a large sugar component) sauce is used.

As Mario’s is a family owned and run restaurant, I was comfortable that Genaro made his own sauces. However, there was no doubt that it was on the sweet side and a carb number of 17 was probably more reflective of the dish.

Raats Cab Franc, a magical pairing.

Fasting blood sugars a tad in the high side, even after a run, but nothing crazy.

I’ll ask for the tomato sauce as a side dish next time.

Blood sugars

Low 6.2 mmol/L (Fasting target 4 – 6mmol/L)

High 7.0 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 86Kg

Diabetic Carbs 50g (daily target, less than 50g)

VEAL INVOLTINI

YIELD: SERVES 4 PREP TIME: 15 MINS COOK TIME: 1 HR 15 MINS

ingredients:

8 Thin Slices Veal Scallopini

8 Thin Slices Prosciutto

2 Cups Cooked, Chopped Spinach

1/3 Cup Grated Pecorino Romano Cheese

Salt & Pepper

8 Tablespoons Olive Oil, Divided

FOR THE SAUCE:

2 Tablespoons Extra Virgin Olive Oil

1/2 Cup Chopped Onion

2 Cloves Garlic, Minced

1 (28-ounce) Can Crushed Tomatoes

2 Tablespoon Finely Chopped Fresh Parsley

1/2 Teaspoon Dried Oregano

3 Tablespoons Finely Chopped Fresh Basil

Salt & Pepper To Taste

directions:

. Use a meat mallet if needed to even out the thickness of the scallopini.

. Use your hands, or a nut bag to squeeze out as much liquid from the spinach as possible, then place in a bowl.

. Add the cheese and two tablespoons of oil to the spinach and stir to mix.

. Season the spinach mixture with salt and pepper.

. Lay out each slice of veal, then cover with a slice of prosciutto.

. You can either cut the prosciutto to fit, or fold it over.

. Divide the spinach filling equally onto each slice of veal spreading evenly.

. At the narrowest end, tightly roll up the veal and square with two toothpicks, or if you prefer, tie with kitchen twine.

. Place the veal rolls on a plate and refrigerate until needed.

. Heat the olive oil in a heavy saucepan over medium heat until lightly smoking, then cook the onions, stirring often until translucent, about 7 to 8 minutes.

. Add the garlic and cook another minute or two or until fragrant.

. Add the tomatoes, parsley, oregano, basil, salt and pepper, and bring to a boil.

. Reduce the heat to a simmer, cover, and cook for 20 m minutes.

. Preheat oven to 350 degrees F.

. In a frying pan, heat the remaining olive oil and heat over medium heat until lightly smoking.

. Brown the veal rolls on all sides, turning as needed.

. Place a scoop of sauce into the bottom of an oven-proof casserole dish that will hold all of the veal rolls.

. Place the veal rolls side by side into the dish, then cover with the remaining sauce.

. Cover casserole dish, then bake until very tender, about 45 minutes.

. Remove toothpicks or twine, then serve warm with sauce.

http://www.italianfoodforever

Traveling diabetic #27

Knysna

Latest painting from the studio

Hi,

Jan here.

Great news with my HbA1c blood tests(An indication of blood glucose control over the previous 2–3 months) showing a decrease in blood sugars from 18 to 5.7

No adverse effects from a week without Metformin slow release tablets, used to increase the absorption of insulin in my system. Insulin also reduced as I creep towards the target of totally relying on diet and exercise to control my diabetes. The ‘carb tracker’, while a nuisance to keep updated, ensuring that I’m aware of how I’m managing to stay within the carb limits for each day.

The cooler weather as Autumn approaches does mean that I’m back to cold fingers and copious quantities of tea to keep my hands warm. I do have warmer gloves for running and cycling that I now keep in my ‘grab-bag’ to wear whenever I start to get cold hands.

Blood sugars

Low 4.1 mmol/L (Fasting target 4 – 6mmol/L)

High 6.2 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 85Kg

Diabetic Carbs weekly average 38g (50g target)

Traveling diabetic #26

Kommetjie

Hi,

Jan here.

There is something special about being on the road at sunrise. How to deal with fingers that get increasingly frigid on the steering wheel while driving something I will need to think about. Particularly as winter approaches.

Road works added an extra hour and a half to the trip. Fortunately, Terry had packed a box of cold braai bits so we could eat at one of the long ‘stop-and-go’ points, which kept my blood sugars from plummeting on the six hour trip.

Bistro 1682 at Steenberg. Mouth watering options. The risotto with pecorino cheese and Steenberg Sauv Blanc too tempting to resist. It didn’t disappoint. Terrifyingly morish. I did limit the damage to the starter portion and didn’t succumb to the equally tempting dessert menu

Blood sugars

Low 5.3 mmol/L (Fasting target 4 – 6mmol/L)

High 6.9 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 85Kg

Traveling diabetic #25

Johannesburg

Hi,

Jan here.

Larger than normal jump in my blood sugars after my morning run. Body screaming for extra energy to cope with the hills and unaccustomed altitude?

Some good news as elevated blood sugars only seems to kick in when exercising above ones VO2 max (maximum or peak volume of oxygen consumed in exhaustive exercise). Although this does make me wonder if I’m only ‘coasting’ the rest of the time!

Jenny made a delicious diabetic sensitive meal on the Weber with boereworse wrapped in cheese and bacon. Served with cold grilled veggies and a tomato and avocado salad. Mum’s cream and strawberry cake not an option.

A lazy Border Collie puppy.

Blood sugars

Low 5.3 mmol/L (Fasting target 4 – 6mmol/L)

High 7.3 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 86Kg

Traveling diabetic #24

Knysna

Hi,

Jan here.

High blood sugar readings in the morning, decreasing during the day, with little change after exercise. The ‘dawn phenomenon’?

Some days, anyway with others completely the reverse and crazy low levels after exercise. Without being able to pinpoint a link to what I’m eating, it makes the goal of managing my LADA (Latent Autoimmune Diabetics in Adults) through lifestyle and minimizing the need for medication a tad more complicated.

Soufflé, the French classic. Cheese, eggs, butter, cream. Timed perfectly so the aroma hyperdrives tastebuds as the door is opened. Decadent, light and airy.

Blood sugars

High 6.9 mmol/L (Fasting target 4 – 6mmol/L)

Low 5.8 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 85Kg

Diabetic Sensitive Three-Cheese Soufflé Recipe

Servings: Makes 1 souffle (serves 4)Prep Time:15 minutes Cook Time:55 minutes

Recipe by Jim Tuttle of Mount Dora Historic Inn

Ingredients:

7 large eggs

4 ounces sour cream

1/3 cup whole milk

freshly ground black pepper

1 teaspoon dry mustard

¼ teaspoon ground nutmeg

¼ teaspoon Tabasco (or other hot sauce)

1 tablespoon butter, softened

1 ounce grated cheddar cheese

1 ounce grated muenster cheese

1 ounce grated gruyere cheese

equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it’s the #4 size)

Directions:

Pre-heat your oven to 350F.

Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.

Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.

Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.

Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.

Present immediately to guests, as this dish will begin to fall in about 45 seconds.