Ketherian's Profile

I'm a type-II diabetic on insulin & meds. I do best on a relatively low carbohydrate diet. I regularly clip recipes from this website. Most savoury dishes that are not based on starch (rice/potatoes/pasta) are things I'll try to make. Sweet dishes work too - but I'll reduce the amount of sugar in them; and like others who've posted previously: I don't like sugar-substitutes. I'll use them, just not often.

I'm always looking for new recipes (all kinds really; like the Indian recipes you posted last week. Yum!). So what should you serve me (as a diabetic): food, not too much, mostly plants. :D

Great timing! I recently purchased a mixed green salad (with lots of kale) and it came with a salad dressing much like yours. We loved it. I think this recipe will make a good replacement.

Dipping sauce : use a ratio of 2:1 of sour cream and cream cheese as a base, then stir in 1 or more tablespoons of bbq sauce to taste.

Sandwich spread : if the sauce won't coat a spoon, thicken it by either baking or slow boiling it down by 1/3. Then use instead of ketchup or mustard on your favorite sandwich. Surprisingly, most bbq sauce tastes great with sharp cheese.

Marinade : I love to marinade chicken (any cut) in BBQ sauce, then grill on an indirect heat.

As with a previous commenter, I would like to see the recipe you use.

Go ahead and make a delicious chocolate cake (rich and creamy); but bake it in a pint-sized mason jar and label it as a serving size of 2. Cutting down on the size of the serving is an easy way to still have your cake and eat it too. So - thimble sized cookies, or brownie bites, pie pops (please don't use the canned pie fillings), and other baked good recipes should all work.

By the way - making them soups, stews, chili, etc - all from scratch is a great idea too. There's just not that many healthy, low-sodium and low-carb options in ready-made food. A roasted root vegetable casserole (use root vegetables instead of potatoes or rice), or any other from scratch meal (where you concentrate on fibre and protein rather than carbs and fat) is a great gift.

I rarely roast my own; never seems to come out just right. Way back when I started buying roast chickens from the grocery store and using them to make broth, the fat was almost a fluorescent orange. Fortunately that now only happens when I use Portuguese roast chicken (they use paprika in their rub). Price here is between 8 and 10$ a bird.

Montreal has amazing roast chicken and cheap roast chicken, but never bad roast chicken. Every mom and pop deli sells roast chicken with their own spice rub or herbs, most grocery stores sell a plain version, and we have 2 chains of restaurants that specialize in rotisserie (St-Hubert's, and Au Coq), and many rotisserie restaurants in the city that don't really serve anything else. The local newspaper even calls it the Sunday-night standby.

For 3/4 of the year I mostly eat oatmeal for breakfast. To keep it interesting, I run the gamut of dried fruits, coco nibs and/or nuts as additions. When I start to get tired of it, I add other cooked grains (leftover rice, quinoa, barley, ...) even couscous. I sometimes eat cooked oatmeal cold with greek yoghurt or labneh and either fresh fruits or savoury herbs and feta. It's still just after lunch for me, so I'm not really excited about food right now; although I always love the savoury taste of labneh and za'atar.

We eat a lot of salad on hot nights. Cheese, nuts, even beans go great in a salad. If you need to top it with a meat, try roast chicken (bought at the deli counter), bbq fish fillets, or slow-cooker pulled meats.

I do this pretty regularly too. I love to cook a roast (chicken, turkey, duck, whole fish, beef or pork) with potatoes and make gravy from the drippings. Other mains: goat cheese rounds in marinara sauce (serve with bread), bean soups (they're thick and versatile enough to be modified for your crowd), labneh, zatar & pickles (served with fresh flat bread), stir fries (my fav's beef & broccoli), a pot of meatballs (or chicken balls, or veggie balls) with gravy.

If there's a bite of citrus to the dish, some color (say from diced bell peppers, cheese, or deep leafy greens), I seem to crave it in the spring.

My go-to meals are:
* Chicken tacos with lime (using this mix of herbs & spices) served on a bed of romaine salad or freshly wilted greens.
* Lemon herb haddoc with brown rice (cooked with butter in chicken broth), and steamed corn (steamed atop the brown rice in the last 5-10 min of cooking).

Although I'm still making soups, stews, and roasting chickens & root vegetables until it's too hot to contemplate having the stove on for that long.

I just replaced my old, pitted and dented pan with a shiny new one. It seems to live as much in my oven as in my dish rack.