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Thursday, 30 May 2013

Cooking for a Diabetic

As Andrew has had some bad news about the progress of his diabetes (sad face), it seems to be about the right time to start eating a little more healthily again.

A few weeks ago I was discussing the difficulties of balancing a full-time job with eating as a family in a healthy, nutritious, and (most importantly) time-efficient way.* In the course that conversation my friend mentioned that she had started her family on a reduced-meat set of meals.

I won't go over all the arguments for this again here, but you can read the following article in The Guardian if you are curious:

So, I started to do that this week. The result? I just seem to have made dishes with cheese and egg in them. I don't think that's quite the point. Not only is it still an animal product, it's not at all healthy for a diabetic at increased risk of heart disease. I blame Nigella Lawson because the recipes are mostly from her Nigellissima Italianish cookery book. The macaroni cheese had four different kinds of cheese in it! It was the most delicious macaroni cheese ever, but still, four... Which four? Parmesan, mascarpone, mozarella, and mature cheddar, since you ask. It was actually supposed to be Gruyere, but my Tesco didn't have any, so I used mature cheddar instead. Seemed to work.

I also ran out of food to make meals with by Tuesday. Clearly my skills with shopping and cooking with less meat need work.

Back to the drawing board for next week!

*If you're wondering why I chose to use an Oxford serial comma, then I will direct you to Bigglethwaite and Windermere's Guide to Proper and Exquisite English. . The context seems to fit their rules.

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