The Traveling Diabetic

Montagu

Snow on the mountains. Blue finger pads. That’s when they are warm enough to move beyond their frozen state. The result of trying to coax blood icicles to measure my sugar levels.

Last minute trip down to Montagu. Grab bag. Toys and food for Prince. Extra jackets for rain and cold. Books. Quick clean out of the fridge for bits that would grow. Jar of French pate and a couple of bottles of wine for emergencies. Riedel travel glasses and Nespresso machine, because why deal with bad wine glasses and coffee.

A decent prosciutto and pecorino salad for lunch. Even if the pasta dishes were tempting in the cold weather.

A veggie, packed bobotie dinner (made without the optional honey) with Dad and Mary for their 8th anniversary. A compulsory extra glass of wine.

https://realmealrevolution.com/recipe/veggie-packed-bobotie/

Blood sugars

Fasting 5,4 mmol/L (target 4 – 6mmol/L)

2 hours after meals 5,3 mmol/L (target, less than 7.8 mmol/L)

Weight 87Kg

Diabetic Carbs 27g (ideal daily target, less than 20g)

Veggie-Packed Boboti

5 tbsp butter

1 onion , chopped

2 carrots, peeled and chopped

1 red pepper, seeded and chopped

1 cup grated courgette

1 tbsp grated fresh ginger

3 cloves garlic, crushed

1 tbsp mild curry powder

1 tsp tumeric

2 tsp ground cumin

2 tsp ground coriander

3 whole cloves

5 whole allspice

2 tbsp honey (optional)

1 tbsp red wine vinegar

400 g tin whole peeled tomatoes, blended

800 g beef mince

1 tsp dried mixed herbs

salt and pepper

for the custard

1 cup milk

2 eggs, beaten

8 bay leaves

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 honey, 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.

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

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

Graaf Reinert ‘Our Yard’

Fabulous wine selection. Art, a tad scary. Maria’s coffee roaster on the premises, ensuring stunning espresso at an unbelievable price.

Karoo lamb. Flavored by sparse, arid plains, fragrant ‘rhinosterbos’. (Memories of which, are festering wounds under my skin caused by hours of ‘fire and movement’ drills as a soldier during the crazy years)

Overpowering tomato sauce that screamed with sugars. A bucket full of vegetables, perfectly cooked. Shaded, comfortable courtyard. Attentive service that was accommodating to a puppy who has spent six hours being buffeted by howling winds confined in his ‘mobi-kennel’.

The ‘onion rings’, sublime!

Blood sugars

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

High 6.5 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 87kg

Diabetic Carbs 53g (daily target, less than 50g)

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

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 #23

Knysna

Hi,

Jan here.

Merry Christmas to all.

Christmas season. Bombarded with delicacies that are no longer special, or optional. Christmas mince pies, out of the question. Chocolate roulade a disaster and even the traditional cherry trifle a stretch. But not impossible!

Of course, there is always the super-size insulin option, if you don’t mind feeling as if you have been kicked in the stomach by a mule.

Two diabetic sensitive, flour and sugar free, sponge cakes made (one more simple than the other), to use as the base for the trifle.

Creme Anglaise, as all the custard options were loaded with sugar.

Didn’t manage the egg-yolk separation thing very well, with a fair degree of mess. At least it didn’t turn into scrambled egg!

After looking at various options to serve the trifle in, settled on small French desert bowls.

Diabetic sensitive, although I’m sure the calorie count is through the roof!

Blood sugars

High 6.7 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Low 6.0 mmol/L (Fasting target 4 – 6mmol/L)

Weight 85Kg

Banting, Diabetic Sensitive, Fresh Blueberry and Strawberry Trifle

This is best if left to stand overnight, so make the entire recipe and refrigerate.

Prep Time 20 minutes

Cook Time 120 minutes

Total Time 150 minutes

Ingredients

• Sponge cake – Recipe below

• Creme Anglaise – Recipe below

• Fresh strawberries, rinsed and quartered

• small punnet blueberries

• 250ml cream, whipped to the soft peak stage

• 90ml dry sherry

• fresh mint, to garnish

• roasted almond flakes, to garnish

Cube and arrange the sponge cake at the bottom of your individual serving glasses, and pour the sherry equally over the 4 portions. Top with creme anglaise and a layer of cream. Top with strawberries and blueberries, then another layer of cream, and berries and fresh mint to garnish. It’s a good touch to roast almonds flakes and scatter them on the top.

This is best if left to stand overnight, so make the entire recipe and refrigerate.

Simple banting almond and lemon sponge cake

Ingredients

• 6 eggs

• 250 g almond meal/flour

• 1 tsp baking powder

• 1 lemon

• 4 tbsp granulated sweetener of choice or more, to your taste

• 1 tsp vanilla

• 1/4 tsp Salt

1. Add all the ingredients, and the juice from the lemon in a mixing bowl and mix until smooth.

2. Pour into greased sponge tins.

3. Bake at 180C/350F for 20-25 minutes. Test the centre with a clean fork or skewer to ensure it is cooked thoroughly.

https://www.ditchthecarbs.com/almond-and-orange-flourless-cake/

Simple banting creme anglaise

Ingredients

• 15 grams zylatol

• 3 egg yolks

• 1 teaspoon vanilla

• 250ml milk

1. In a bowl, whisk together sugar, egg yolk and vanilla.

2. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).

3. Stir over low heat, stirrig constantly, for 5 – 8 minutes or until slightly thickened. Do not boil.

4. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

http://www.geniuskitchen.com/recipe/simple-creme-anglaise-269305