The goals in mind, when created a meal, are both simple and complicated. Often puzzling, the brain is exercised to stay in//around simple guidelines. It’s not always easy.
- Vegan//Vegetarian
- Between 20-40 g Carbs – depending on my Blood Sugar prior to deciding meal based on inventory in kitchen
- High Protein
- Lower Fat
- Medicine timing with meal prep//cook time
Counting Carbs is the most important thing other than always eating Vegan//Vegetarian. Serving sizes are often a struggle when I’m hungry and preparing a meal. I make extra. And I’m getting better at saving food rather than eating the extra food. A ballpark Carb count has been implicated in satisfying my hunger and my glucose levels. I don’t want to dive into my medical complexity in this posting, but I’ve been taken off of the Insulin sliding scale that I was originally prescribed. The sliding scale is now the Carb count in a sense. Salad and Veggies are given slack – rounding the Carbs down. The mindset is to always consume more Veggies. I’ll dive more into my Diabetic rollercoaster on my next blog – after my next doctors visit;)
EAT YO VEGGIES:)
I was excited to see the new MorningStar Farms Steakhouse Style Burger online and notice the nutrition facts, actual size of the patty and its Veganism. It’s a Hearty ingredient to build a wonderful meal with.
These ‘Burgers’ were cooked in the oven with deliciously Ⓥegan additions:) to create a Southwestern style Taco slider – paired with a side salad and panfried Carrots. Four sliders were made. Two sliders were saved for a different meal.
MorningStar Farms Steakhouse Style Burger = TWO THUMBS UP
CHEERS.
VeggHead BeerCyclist 