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Author Topic: Menu plan  (Read 460 times)

Offline Grammabear

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Menu plan
« on: May 14, 2016, 07:49:10 AM »
Do any of you have a menu plan and find that it helps you to 'stay on track' better with your food choices?
Type 1, April 2003
Dexcom CGM Sep 2007
Tslim pump Oct 2015
A1C 6.5% - March 2018
"Doctors are men who prescribe medicines of which they know little, to cure diseases of which they know less, in human beings of whom they know nothing.".....Voltaire

Offline skb

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Re: Menu plan
« Reply #1 on: May 14, 2016, 09:02:10 AM »
We eat the same foods day in & day out with variations in styles of cooking. It's usually eggs & coconut milk for breakfast & meat, poultry or fish in the other two meals.
No meds since June 2011
Controlled by Diet & Exercise
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Offline walkerwally1

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Re: Menu plan
« Reply #2 on: May 14, 2016, 10:25:42 AM »
I don't have a menu plan myself, if I tried I wouldn't follow it anyway.  After starting LCHF I learned what foods I can eat and base my meals on that.  I would rather like to fix what I am in the mood for at the time.  I do make my purchases based on the kinds of foods that I know that I tolerate well and that is what I have in the house to make meals depending on what I feel like that day.  I have a collection of LC recipes and will purchase what I need if I don't have it and that is about the only planning I do.  There are three other people in this household that have no problem with diabetes so there is always plenty of  items that I cannot eat but fortunately I don't have a problem with passing on them.  I just make sure that I have plenty of "friendly" foods for me in the house.
Type 2 since 1993.  Control with Metformin and LCHF diet.  75 YY
A1c June 2013   7.7%   Start of LCHF,    A1c 4.5% February, 2018
Living in Mojave Desert, California, USA
Nothing is foolproof to a sufficiently talented fool !

Offline Shanny

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Re: Menu plan
« Reply #3 on: May 14, 2016, 10:51:26 AM »
I operate more like Wally does . . . I keep foods that are safe, but I don't follow a specific menu at an given time. We're eating out a lot more often than we ever did before, and I have a little more trouble with that than I did in the beginning, but I keep trying to behave myself.

Offline bigskygal

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Re: Menu plan
« Reply #4 on: May 14, 2016, 01:26:36 PM »
I am like Wally, fix what I feel like.  I live alone so there is nothing in the house that can be a problem for me.  I fix what I feel like eating on any given day. I do use lots of different spices, so that protein and cauliflower can be Italian one day, Indian another, and Oriental on yet another.
grammaB
T-2 dx 2/2012 FBG 243 A1c 9.5%
6/2012 A1c 5.7%  In the 4% A1c club since July 2013. 12-2016 A1c 5.1%
No meds since 3/2015, diet controlled.  Minimal exercise.

Offline patdart

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Re: Menu plan
« Reply #5 on: May 14, 2016, 06:47:35 PM »
Did I suggest following Atkin's Induction diet?  I think I did but in case I didn't Google it and/or look for the '72 book and find it at a thrift store for it.  It's what I did almost 6 years ago and it made it so simple for me until I learned the ropes.

Just a protein like beef, etc. and two or even one large helping of a green vegetable will do you fine.  Be sure you are full.  Eggs and bacon for b'fast, meaty salad for lunch and a good supper.

Offline Maggie

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Re: Menu plan
« Reply #6 on: May 17, 2016, 02:21:24 AM »
Maybe a meal plan is what I need too. I have not had a lot of success sticking with low carbing so far. I am feeling a lot better now, but that UTI knocked me for a loop and even the physician's assistant mentioned my high BG figuring into it since I had sugar and protein in the urine specimen.

Offline skb

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Re: Menu plan
« Reply #7 on: May 17, 2016, 02:26:13 AM »
Maggie,

It IS the carbs in food that convert to sugar (glucose) in the system. You can browse through our Recipes threads to look for food ideas. Keeping your BG low will not only ensure you better results with your blood-work, it'll also help resolve the UTI issues. 

And, I'm moving this thread to the Food / Queries board.
No meds since June 2011
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Offline Kelly

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Re: Menu plan
« Reply #8 on: May 17, 2016, 12:57:03 PM »
Pat, thanks for that suggestion.  I am going to check out some thrift shops looking for that book.  I am not very structured in my way of lc/hf eating maybe the book will help me.

Offline Rhiannon

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Re: Menu plan
« Reply #9 on: May 17, 2016, 02:27:15 PM »
I'm not organized enough to have a menu plan  :)  But here is what I buy on almost every weekly trip to the grocery store, in no particular order:  butter (I now buy Kerrygold butter, from grassfed cows), 2-3 packages of cream cheese, cheddar cheese, heavy whipping cream, whipped cream in a can (Land O Lakes puts one out that is delicious), eggs, ground beef (the highest fat level), chicken, cabbage, broccoli, celery, avocados, a few cherry tomatoes, bacon.  As needed, I also buy freshly ground peanut butter from a locally owned grocery store, almond flour, coconut flour, coconut oil, pecans or walnuts, salmon or other fresh fish, mayonnaise, pickles, bologna.

I usually stop on my way to work and pick up a black coffee and an egg and bacon biscuit or croissant.  I toss the biscuit/croissant and eat the egg, bacon and cheese.  I add HWC to my coffee and enjoy that very much, thank you!  I sometimes bring a couple pieces of celery along to munch on, with either cream cheese or pnut butter filling.

I often don't eat lunch.  I don't feel hungry.  When I get home around 3:00, I will either prepare a light snack (maybe a piece of homemade cheesecake, maybe a couple pieces of bologna topped with sliced cheddar cheese and a dill pickle slice) or if I'm feeling hungry, I go ahead and make my dinner.

Monday night - I made hamburgers.  Topped mine with half an avocado, sliced; melted cheddar cheese, dill pickle, dijon mustard.  Side of steamed broccoli topped with a little melted cheddar cheese.

Tonight:  I cooked up the rest of the ground beef, so I will make crack slaw.  That will be enough for tonight, with the other half being eaten perhaps on Thursday night for dinner.

Wed:  I bought a rotisserie chicken.  If it remains hot here, I'll make a simple chicken salad with chopped celery, chicken, walnuts, onion, and dill pickle and put it in half an avocado.  Maybe a side of green beans.

Thursday:  Crack slaw.
Friday :  anybody's guess.  Maybe some type of fish topped with Shanny's tartar sauce.

For dessert lately, I've been having cheesecake.  I make a cheesecake once a week and then have a slice or two every day. 

I do allow myself to snack on 5-10 saltine crackers topped with a bit of peanut butter, but not every day.  Maybe 3 times per week.  I also like to make bullet proof coffee in the evenings - it's kind of messy to clean up, but oh so good.  I also allow myself about a 1/4 cup of fruit 2 times per week.  This week, I bought blackberries and strawberries.  My son will eat most of them, but I get one serving of each, and today it's the blackberries :)  I like to top them with a huge dollop of whipped cream.