I’ve done Greek and Italian lowish carb without a problem.
But I like my cooked rapini and spinach, as a said with the veal or chicken piccata/Milanese/etc.
I have no issues cutting my pasta, risotto and polenta down to small portions
The higher end Italian restaurants make it easier- order a salad, a secondi and some lower carb contorni .
Unbreaded Calabrese style eggplant parm- but that’s a vegetable.
Rotisserie chicken is a staple for me , canned tuna is something that I have avoided since childhood but how are sardines? Big staple in Portugal.
I don’t know you but you must be a terrific person for taking the time to explain to me in such detail how to relearn eating.
Thanks
Thanks for recommendations, however cooking is not my thing and I am looking for other options such as meal plans , prepared foods.
I am meeting with a diabetics team in about 2 weeks. So I am taking advantage of the great group here for some “ instant knowledge “ Started meds today.
I am not a fan of the supply chain in US of vegetables. Unless I know the source & the Chef vegetables are not my thing.
Are you diabetic?
No, but I’ve been watching my sugar and complex carb intake carefully to avoid becoming diabetic. I see a dietitian once a month. My diet, if I stuck to it, would be around 1250- 1500 calories a day. (I’m a female so probably less calories than you’d require)
If you’re able to drop some weight, you might see an improvement in your numbers. I haven’t been able to drop weight, but I’ve kept my A1C steady.
No need to drop weight, so I am more worried about maintaining my weight.
I’m not sure how stressed you should be at this point. Wait until you speak with your specialists.
I’m not sure where your A1c level is, but type 2 diabetes is often a slow process to cause damage to the body. If you are just moving into the type 2 range at 75, weight is well controlled, and running marathons … there may not be a lot your diet will change … and that might be fine.
If your A1c has spiked into the 12-15 range that may be very different. As someone else mentioned, diabetes is a very individualized disease.
One thing that helped me adapt to a new dietary lifestyle was to change one menu aspect at a time. I started with beverages and breakfast, focused on that for a week, and then I moved on to lunches, and then I finally focused on dinners. Snacks are an ongoing issue. . . I went cold turkey and changed everything in the beginning, and I was so stressed and miserable because it felt like I couldn’t eat anything
Also, take what the nutrition advisers say with the proverbial grain of salt. The one I was sent to had an excellent reputation, but I was less than impressed. We are nut free due to allergies and she didn’t know how to deal with that. She also didn’t know what a CSA was- and she was trying to convince me to eat more veggies. Good luck!
Snack Ideas: Hard boiled eggs (either cook your own or buy premade), mashed with some mayo/mustard/relish to make egg-salad. Enjoy with 6-8 crackers. String cheese. Nuts.
Chicken-pizza - Using a piece of chicken in place of crust. Pound a chicken breast thin and grill it. (Or take a slab of rotisserie chicken breast. ) Top with pizza sauce, pepperoni, mozzarella cheese, other toppings of choice and heat thru.
Breakfast ideas - Eggs. Cooked oatmeal with dried fruit. Half an English muffin with peanut butter.
Your nutrition team should give you individualized guidance. As you read product labels look at the grams of carbs per serving (and the serving size). 15 gm = 1 carb unit. Guidance may be to have not more than 3-4 carb units per meal. And to have mid-morning, mid-afternoon snacks with 1 carb unit. The goal is to spread out your carbs across your day, not have them all at once.
Not that high, nowhere near that high.
Not worried about long term damage at this point in my life.
The reason why I posted was to find easy alternative foods that would either easy to prepare or resources to obtain them.
Thanks, fyiw I have probably been through almost as many nutritionists as sneakers. I have found most don’t get my lifestyle.
Meringue is light in the airy sense but has a ton of sugar
Sounds reasonable & some good ideas, thanks
Great staple on a low carb regime. Any tinned seafood is excellent - smoked mussels, octopus, etc. Pâté and meat terrines can be good as well, just watch for hidden carbs.
This has been a most informative thread.
Y’all are seriously great.
Yeah, you have to watch portions with yogurt if you’re being strict with carb counts - lucky for me I am not inclined to eat a big bowl of yogurt in a sitting. A bowl of ricotta cheese, on the other hand… 
Could use granulated Splenda.
A portion of pavlova is usually going to have less calories and less sugar than a portion of cake or pie, because of its whipped and airy nature.
I love this thread, thank you all! I am curious where beans, lentils and chickpeas fit in. Carbs but not simple carbs and high in fiber. Not sure if @Ragtopssk counts them as vegetables but I’d like to know for myself. I get mine from Rancho Gordo.
Depends upon your daily carb limits. At 50g daily it’s hard to find room for them them as more than a garnish on a salad or something. If your limit is higher, you can incorporate them like any other complex carb, with the caveat that everyone reacts differently to different foods, so you should pay attention to their effect on your blood sugar (if you test).
