The Traveling Diabetic

Knysna

Higher than expected fasting BS levels.

Insides churned to mush from the jarring cycle along the contours through the forest.

Nothing in my daily food tracker that should have pushed my blood sugars to such levels. Nuts with a couple of glasses of wine at friends and the cappuccino after the cycle being the cause of my daily carbs being above the 20gram level I’m trying to maintain.

It does mean a day of vigilance and while the colder weather may have been an excuse to hide in the studio (read, lazy), I will need to schedule vigorous exercise into the day.

Perhaps it’s the moon?

Blood sugars

Fasting 7.4 mmol/L (target 4 – 6mmol/L)

2 hours after meals 6.4 mmol/L (target, less than 7.8 mmol/L)

Weight 87Kg

Diabetic Carbs 48g (daily target, less than 50g)

The Traveling Diabetic

Knysna
Headaches, with a tad of grumpiness and more than the usual clumsiness that resulted in knocking over my coffee cup that scared, an already sensitive, Border Collie.
Colder weather increasing my insulin sensitivity? At least that’s the excuse I’m using for my tougher than usual cycle up the hills to Buffels!
Nuts on my new list of foodstuffs to be careful about as I look to get my average daily carb count down to below 30. The target level (rather than the 50 I have been using) indicated in a new study on diabetic control through lifestyle changes.
Despite the red warning zone around milk, a cappuccino is still special.

Blood sugars

Low 3.4 mmol/L (Fasting target 4 – 6mmol/L)

High 5.9 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 87Kg

Diabetic Carbs 23g (daily target, less than 50g)

Traveling diabetic #21

Knysna

Hi,

Jan here.

40km Highway West cycle. Gentle up Phantom Pass, before tearing through along the roads through the farms. Corrugated roads, a rodeo, fighting to stay on the bicycle, keep my feet on the pedals and maintain any sort of peddling rhythm. Sun blazing out of a blue sky, the green countryside ablaze with summer flowers. Quite magnificent.

A diet of crustless quiche, with avo and Weber grilled chicken. Coreta made a stunning bobotie for dinner that was both low in carbohydrates and without sugar to keep it diabetic sensitive. Served with cauli-rice and a green salad. That second helping irresistible as was the Raats Cab Franc.

Blood sugars

High 5.7 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 4.6 mmol/L (Fasting target 4 – 6mmol/L)

Weight 84Kg

Diabetic Sensitive Bobotie Recipe

Preparation time: 20 mins Cooking time: 45 mins Serves: 6 – 8

Method:

1. Melt the butter in a wide-based pot and gently fry the onion, carrots, red pepper and courgette until soft. Stir in the ginger and the garlic and fry for minute or so. Add the spices and fry for another minute to release their flavour.

2. Pour in the vinegar and tomato, and bring to the boil.

3. Mix in the remaining ingredients, ensuring that everything is combined well; you don’t want meatballs in your mince.

4. Cook for about 15 minutes, stirring all the time. When it’s done, season well with salt and pepper.

5. Spread the mixture in a greased ovenproof dish.

6. To make the custard, lightly beat together the milk and the eggs.

7. Press the bay leaves into the bobotie mixture and carefully pour over the custard.

8. Bake for about 30 minutes, until the egg topping has set.

Ingredients:

5 tablespoons butter

1 onion, chopped

2 carrots, peeled and chopped

1 red pepper, seeded and chopped

1 cup grated courgette

1 tablespoon grated fresh ginger

3 cloves garlic, crushed

1 tablespoon mild curry powder

1 teaspoon turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

3 whole cloves

5 whole allspice

2 tablespoons honey (optional)

1 tablespoon red wine vinegar

1 x 400g tin whole peeled tomatoes, blended

800g beef mince

1 teaspoon dried mixed herbs

salt and pepper

For the custard

1 cup milk

2 eggs, beaten

8 bay leaves