After blood test been informed I am diabetes 2 prediabetic,

[benjibutton]

Leadinglights I'm never going to eat that rubbish again. I like Italian food, stirfries, curries ( got to check on that one). I love cottage pie, stews and sausages and I don't think they are ok.Portion control I know nothing about so I'm going to use a smaller plate size. Fortunately I have a raven who eats all the leftovers!

 

[Leadinglights]

Leadinglights I'm never going to eat that rubbish again. I like Italian food, stirfries, curries ( got to check on that one). I love cottage pie, stews and sausages and I don't think they are ok.Portion control I know nothing about so I'm going to use a smaller plate size. Fortunately I have a raven who eats all the leftovers!

Curries are OK there are many curry sauces (Pataks are pretty good) which are pretty low carb or the pastes or dry spices, and you can add whatever meat or veg you want. Cottage pie also ok if you use mashed butternut squash or celeriac or swede for the topping. High meat content sausages are also OK usually 2g carb per sausage.
You can get blackbean or edamame bean pasta which is low carb, a bit bland but with a spicy sauce is not bad.

 

[benjibutton]

Leadinglights
Thank you - very good info
benjibutton

 

[Leadinglights]

Leadinglights
Thank you - very good info
benjibutton

I think it is a matter of changing your thinking of always having to have things like potatoes, bread, rice and pasta as an accompaniment to the meat and veg. I may have half a bread roll or slice of bread but would not have anything else substantially carby in the meal.

 

[Drummer]

I could never understand the reason for the existence of curry sauce - they are not even traditional to English curries which are a law unto themselves.
I use frozen cauliflower, steam it until about 80% cooked, then chop it roughly, not as fine as rice and then use that as a base for the curry.
As you seem to be fairly low in the range of Hba1cs and intend to cut out a lot of carby stuff you might find that is all you need to do. The brown pasta and bread will not contribute to the reduction but you might not need to.
I am very sensitive to carbs, but I can do stirfries eat sausages and stews and be in the limits I need to set for myself. I find that swede is just as good as potato to make mash - possibly even better for bubble and squeak.
I have been using a pressure cooker to cook the swede as gas is so expensive at the moment but it is a big time saver - I had forgotten just how fast it is.

 

[benjibutton]

Leadinglights That makes sense, I am still trying to get my head around carbs' etc.

 

[benjibutton]

Drummer good suggestions of alternatives thank you

 

[benjibutton]

Anybody mind telling me what smartphone apps you use and why? thinking calorie counters and blood sugar etc

 

[Leadinglights]

Anybody mind telling me what smartphone apps you use and why? thinking calorie counters and blood sugar etc

Carbs and Cals is a book and also an app but I think you have to pay for that but there are some free ones around Nutracheck I think is one.

 

[benjibutton]

Thank you I will check it out
Best
benjibutton

 

[Leadinglights]

I could never understand the reason for the existence of curry sauce - they are not even traditional to English curries which are a law unto themselves.
I use frozen cauliflower, steam it until about 80% cooked, then chop it roughly, not as fine as rice and then use that as a base for the curry.
As you seem to be fairly low in the range of Hba1cs and intend to cut out a lot of carby stuff you might find that is all you need to do. The brown pasta and bread will not contribute to the reduction but you might not need to.
I am very sensitive to carbs, but I can do stirfries eat sausages and stews and be in the limits I need to set for myself. I find that swede is just as good as potato to make mash - possibly even better for bubble and squeak.
I have been using a pressure cooker to cook the swede as gas is so expensive at the moment but it is a big time saver - I had forgotten just how fast it is.

Careful selection of a curry sauce or paste can give a pretty authentic curry or at least fairly similar to the ones my son in law (from Pakistan) makes from scratch.
Cauliflower, butternut squash and chickpeas make a good curry and you can add paneer if you want or boiled eggs.