Good tasting, simple recipes

gbierbaum5

I am new to this pre-diabetic - 1 week. Dr wants me to be on 50g of fat per day. Looked on line a little for some simple recipes that taste good. Anyone have any recipes to share or sites to look at?

kommodevaran

Why so little fat? I thought carbs was the thing to watch if you're pre-diabetic. Are you overweight? You lose weight when you eat fewer calories, period. What's simple and good tasting, will be subjective. The simplest meals usually need no recipes. When I need a recipe, I google recipe name, meal name, or ingredient(s)+recipe.

Fitmom_Jornee4

I’m pre-diabetic as well it’s hard to find really good recipes but I usually just stay away from carbs and try not to stuff my plate. I usually just do a meat and veggies. You would want to do more veggies then meat. Just try to do smoothies as well as meal replacements which I’m still looking into for myself and be sure to eat your fruits everyday as well as your veggies.

lorrpb

Grill your protein, with spices or marinade. Steam or roast your veggies with desired seasonings. Make a salad with evoo and flavored vinegar dressing. Yogurt & fruit for dessert. There are many ways to vary up this basic template .

enickma1221

gbierbaum5 wrote: »

I am new to this pre-diabetic - 1 week. Dr wants me to be on 50g of fat per day. Looked on line a little for some simple recipes that taste good. Anyone have any recipes to share or sites to look at?

It's gonna cost you half your daily fat, but a really awesome, easy thing to do is take a bunch of veggies like potatoes, onions, carrots, zucchini, yellow squash, mushrooms, asparagus, etc., chop them into bite-size pieces, heat 2tbsp of olive oil in a big pan/skillet on medium-high heat, and throw in the veggies. Lightly sprinkle pepper and salt over the whole thing, then continue to saute and stir at medium-high heat until they're nicely seared with some dark edges; exactly like you'd expect to receive them at a decent restaurant. If you're doing potatoes, either blanch them for 3 minutes in advance or throw them in the pan first ahead of the other veggies for a few minutes, as they take longer to cook than the others. I've actually interviewed a few cooks regarding the quality of their sauteed veggies, and they've all said the same thing. The secret is simplicity. Don't over-season it. Veggies have amazing flavor on their own. All they need is a little salt and pepper and you're good. If super-low-fat is what they want you doing, read a book called "Prevent and Reverse Heart Disease" by Dr. Caldwell Esselstyn. Quite an eye-opener, and has a bunch of recipes. I am a big fan of his work and message.

Good Luck!