Dreamfields Pasta | D-Feast Friday

Dreamfields Pasta

This is not a recipe, but a tip.

Pasta.  It’s a bit of a curse word to some.

Caleb loves pasta.  Pasta does not love Caleb’s blood sugar.  Regular pasta is tough.  We’ve tried some of the whole wheats – still tough.  Dreamfields – not so tough.

The box says “5g digestible carbs per serving”.  We ignore that when it comes to dosing.  For Caleb, we weigh his pasta on the Salter scale as regular pasta.  I back off about 15% of that to bolus him up front.  This may sound a little crazy, but 4.5 hours after he eats, I give him a an extended bolus of .45 units over the next 5 hours.  That’s about 30% of his basal rate at that time although I have no idea if it correlates to his basal insulin.  What I do know is that if I don’t add this seemingly minute amount of insulin, I’m dealing with hours of non-correcting 300s in the middle of the night.

I’ve heard other people back off a little at the initial bolus and do nothing later and BGs are hunky dory.

I’ve also heard people just bolus like regular pasta and that’s it.  Easy peasy.

So, as so many things with D, everyone is different.  If you love pasta but the thought of what it does to your BGs makes you cringe, Dreamfields may be worth a little trial and error.

Special Fried Rice | D-Feast Friday

This is the recipe that spurred Elizabeth’s idea of D-Feast Friday!

If rice does not agree with your BGs, move along.  There’s nothing to see here.

If brown rice works well for you, use that in this recipe.  I used long grain white rice.  Rice is not an issue for Caleb’s BGs.  So many other things are, but not rice.  We eat it freely.

The reason I tweeted this as “bg friendly” even though rice is often anything but, is because of the classic issues that restaurant prepared Chinese food is known to wreak on blood sugars.  Chinese food is something we’ve incorporated into our routine, but it took much trial and error to figure out a bolus combination that worked (similar to pizza, Caleb needs extra insulin for 8 hours after he eats it).

So although rice may not sound bg kind, this recipe is a nice substitute for the restaurant version without the need for a special bolus combination.  It’s not an exact replica, but it’s got the spirit of Chinese fried rice, it’s made from lovely fresh ingredients and I think it’s yummy.

It starts with Rachel Ray’s recipe, but I’ve tailored it a bit to increase just about everything but the rice.  Feel free to add/replace whatever vegetables are to your liking.  I vary it based upon what I have on hand.  But to me, the most important ingredient is lots and lots of diced, fresh ginger.

Special Fried Rice

Serves a family of five

I estimate the carbs at about 12 grams per 1/3 cup or 36 per cup.

Use whatever veggies you prefer. This is what I had on hand. The ginger, however, is a MUST!!

  • 6 cups prepared and chilled white rice (replace with brown if you prefer)
  • 6 T oil
  • 4 eggs
  • 4 cloves chopped garlic
  • 4 inches (or more) fresh ginger root, minced (this is what makes the recipe IMO)
  • 1 cup or more chopped/diced carrots
  • 1 bell pepper or more, color of your choice, chopped/diced
  • 1 cup chopped broccoli or whatever other vegetable you choose
  • scallions galore thinly sliced
  • 1 c frozen peas
  • Optional – diced, cooked meat of your choice (great opportunity to use up some leftovers)
  • 1/3 to 1/2 cup of soy sauce

Heat LARGE wok or skillet.  Add dollop of oil.

Add eggs and scramble.  Set aside.

Add another good dollop of oil to the pan.  Add garlic and ginger and saute briefly.

Add all the veggies (except peas) and cook until tender.

Add meat if you are including it and heat through.

Add rice and incorporate.

Add egg and peas and incorporate and heat through.

Finally, add soy sauce to your likely using 1/3 t0 1/2 cup as a gauge.  You may want to start with less and taste and add more if desired.

Ready to serve – enjoy!

Also great as a side dish.  Just half the recipe.

Various serving sizes for various appetites.


D-Feast Friday

It began with a Tweet.  Lorraine was making pork fried rice for dinner, and while stir-frying the pretty, chopped ingredients, she was compelled to take a picture.  Then when it was all finished, she took another picture and tweeted it with the message:

Homemade & bg friendly Chinese pork and veggie fried rice.

It started a conversation in which Elizabeth tweeted:

Maybe we should have a d-blog day where we all post our favorite carb-friendly recipes. I know @diabetesalic has an AMAZING soup.

Which led to a rapid exchange between Elizabeth, Karen and Lorraine, (with several other excited DOC interjections, which of course included references to bacon), finally leading to this kick off of D-Feast Friday!

Together we invite you to blog about your favorite recipes next Friday, July 23rd.  Does your recipe have to be low carb?  Not necessarily, since we know that everyone’s BGs react differently to foods.  Our hope is that by sharing ideas, we can each walk away with a few new wonderful recipes, although we know not all recipes will work for everyone.

Feel free to include pictures of you cooking, and/or of the final meal, and any special techniques you use.  Have fun with it! (If you’d rather simply link to a favorite recipe that’s already online, feel free to do that as well.) Nutritional information is always welcome, particularly carb counts with defined serving sizes, but also calories, fat and protein if you know it. If your recipe is low carb, gluten free, low calorie, vegetarian or vegan, please indicate this in your title so that people looking for these types of meals will be able to reference pertinent recipes quickly.

Link to your D-Feast Friday blog post by visiting Lorraine, Elizabeth or Karen’s blog (URLs are noted below), and clicking on the button all three blogs will have on the 23rd.  Include the name of your recipe where it asks for “your name.” That title, along with the link to your blog post, will be listed and accessible to anyone looking for a good recipe. You’ll also find all the D-Feast Friday recipes by clicking on that link for easy reference.

If you don’t have a blog, we’d still love for you to participate! Just comment on Lorraine, Elizabeth or Karen’s blog, and we’ll contact you for the recipe, and post it on one of our blogs (attributing you), so that it can be included in the final list of recipes.

Feel free to continue posting and linking to recipes whenever you feel the urge. The list will be ongoing, and the more recipes the better.

Let’s get cooking!

Elizabeth, Idea Master (Pieces of My Life)

Karen, Button & Blog Day Master (Bitter-Sweet Diabetes Blog)

Lorraine, Initial Recipe Tweeter (This is Caleb)