I thought that if this blog was to be helpful to anyone else on a similar journey to mine that maybe I should make it a little more than just how I was feeling on any given day.
So I will share some recipes that I have found give me a good BG result. Now these recipes are not mine so please know that there is probably a copyright issue somewhere, but hopefully I will avoid that by acknowledging where the recipe came from.
The recipe as written below serves 4, given that there are only 2 of us, we divided all the ingredients by half except the sauce which we left as stated. It was a filling meal, tasted delicious and gave me a good result 2 hours after dinner.
Ginger Pork and Rice Lettuce Cups (Page 32 of Better Homes and Gardens Australian Diabetic Living, September/October 2012).
Prep Time : 15 minutes. Cooking Time : 20 minutes. Serves 4 (as a main)
Nutrition info per serve : 1735kJ, protein 33.5g, total fat 11.2g (sat. fat. 3.6g) cholesterol 102.5mg, carbs 40.5g, fibre 8.5g, sodium 422.8mg. Carb exchange 2 2/3. GI estimate low. Gluten free option.
105g (1/2 cup) Doongara rice
1 tsp olive oil
500g lean pork mince
4cm piece of ginger, peeled and finely grated
2 cloves of garlic, crushed
100g green beans, trimmed, sliced diagonally
100g button mushrooms, sliced
2 carrots, chopped
2 sticks of celery, chopped
1 corncob, kernels removed (hubby substituted a small tin of corn)
100g snow peas, thinly shredded
225g can sliced water chestnuts, drained and chopped (I loved the little pieces of these)
160g (2 cups) finely shredded cabbage
2 Tblsp water
2 Tblsp sweet chilli sauce or gluten free sweet chilli sauce
1Tblsp salt-reduced soy sauce or gluten free, salt-reduced soy sauce
8 iceberg lettuce leaves (we actually didn't bother with these as we forget to get a lettuce).
Step 1. Cook rice in small saucepan of boiling water for 10-12 minutes or until tender. Drain well and set aside.
Step 2. Meanwhile, heat half the oil in a large wok over a medium-high heat. Add mince, ginger and garlic. Cook, stirring often to break up the mince, for 3-4 minutes or until mince changes colour and is just cooked through. Transfer to a bowl and set aside.
Step 3. Add remaining oil to wok and increase heat to high. Add beans, mushrooms, carrot, celery, corn, snow peas and water chestnuts. Stir-fry for 3-4 minutes or until vegetables are almost tender. Add cabbage, rice and water. Toss to combine. Cover and cook for 2 minutes or until vegetable are just tender.
Step 4. Mix sweet chilli sauce and soy sauce in a bowl. Add mince mixture to wok with sauce mixture. Toss until combined and heated through.
Step 5. Put 2 lettuce leaves on each plate. Spoon mince mixture into leaves and serve.
I hope you enjoy and that it helps your blood glucose levels as well. xxx