I was working away, planning to get a small quilt close to finished today, when I got a last minute phone call to go to a diabetic cooking class. Someone had cancelled and I took their place in a limited class.
I was hoping to learn how to put together a menu plan based on a diabetic diet but using my own frugal recipes. I know how to do a menu plan... just not how to do it for a diabetic diet. Basically what I've done for the last few years is just barely eat enough to say I'm full then stop eating. I can't say I got what I was looking for in the class. It was a good class though.
They had some great food, (at least it smelled good). I didn't eat any because I had already eaten lunch. Also, I usually won't eat other people's cooking because I don't know their sanitary conditions or habits at home. Plus, the class was held at a medical clinic. Lots of sick people in clinics these days. You know.... the h1n1 flu and other illnesses are found in clinics. I'm allergic to the flu shots so I have to be extra, extra cautious around other people during flu season.
I want to learn more about HOW the people who write diabetic recipe books come up with a serving size. There HAS to be a formula for figuring it out because all the books tell the fats, sugars, carbs, and all that stuff at the end of the recipe. I want to know how to figure out my own recipes. Not just use those in a book.
I couldn't explain to the people there what information I needed. Maybe if I put it here some of my readers will have the answer? For example: One of the things served today was a tomato soup. The person who made the soup used a quart of low fat half and half in the soup. I looked at the nutrition label on the cream. (The little box of information all products have.) It said a serving size was 2 tablespoons of the cream then gave the nutrition information based on those two tablespoons. So if a person made the soup.... using a whole quart..... how much would be the serving size of soup? Two tablespoons? Then there are the other ingredients in the soup. I didn't get a chance to read the labels of the other stuff to know what a serving size was.
You see what I'm getting at? If I create a dish based on what's in my pantry, what's on sale at the store, or picked from a garden..... how do I know how much to eat of it? I think the nutrition labels on food are a bunch of hooey. I think I'll stick with my just barely full technique..... even if I always feel hungry.
I did get some books at the class. Maybe the formula will be in there someplace? When I find some time I'll sit down and read through them.
The 30 minute meals sounds interesting. Kind of the way I plan meals already. Might be a recipe or two in there I'll use. The fast lane book is the nutrition information for many, many fast food restaurant items. The outlook book describes diabetes and the treatments. All interesting information but none look like they will supply the formula I'm looking for. Anyone know the answer? (formula)