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.
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)
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
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)
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.