Tag Archives: keto

Low Carb Eggplant French Fries

Low Carb Eggplant French Fries. I can’t think of anyone I have ever known who doesn’t love them and they are certainly just as good if not better, than regular ole fries, so so easy to make, and they go with about anything. Do not mistake these low carb eggplant French fries for some baked-in-the-oven version, these are the real deal fried in lard but most often, and when I have it, I use duck fat.

Is that ketchup you ask? Yes it is, a Sugar-Free Ketchup. I do use it in recipes of all stripes but with fries I use it just naked.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Eggplant French Fries

2013-08-13 05:27:44

Ingredients

1 Medium-Large Eggplant
1 Egg
1 C Parmesan Cheese
Oil For Frying (I Use Lard Or Duck Fat)
Salt

Directions

Peel eggplant and cut into “fries”.
Whip egg and coat eggplant fries.
Put cheese in a one gallon plastic bag, add fries and shake until coated.
Heat oil to 350-360 degrees and carefully add ½ cheese covered fries. Let fry undisturbed for several minutes and then carefully turn them. Let them get a little past golden brown.
Remove from oil, place on a paper toweled sheet pan and put in warm oven.
Repeat with last ½ fries.
Sprinkle with salt.
4 Servings
250 Calories, 10.8g Protein, 16.6g Fat, 7.6g Carbs, 3.1g Fiber, 4.5g Net Carbs

Notes

I eat these dipped in sugar-free ketchup***.
If you end up needing a little more Parmesan cheese no big deal. It will only add a few more calories and really, who cares if you eat a bit more cheese-I certainly don't.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto New York Cheesecake

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Keto New York Cheesecake. The secret to this Keto New York Cheesecake is definitely the Crust-I mean seriously, how tough is it to make a good keto cheesecake for Pete’s sake?

April 7^th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base. It won some contest and I received a free case of the product. I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while but the one below is far, far better. So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake? Maybe the Best Ever, Ever?

You will not be able to tell the difference between this keto New York cheesecake and any dense, stick to the roof of your mouth, New York cheesecake. It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture is a piece of must have equipment. I use it to tamp down the crust in this recipe, crush juniper berries, meats and to pound all kinds of things. It is very heavy and I have not found any other meat pounder that begins to compare. Norpro Meat Pounder.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

New York Cheesecake

2013-08-13 03:03:18

Crust

2¼ C Almond Flour
¾ C Ground Pecans
½ C Allulose*** Paleo Or 12 drops EZ-Sweetz Liquid Sucralose*** or Equivalent Sweetener
¾ C Melted Butter

Filling

24 Oz-3 Packages Original Philadelphia Cream Cheese
1 T Vanilla Extract
¾ C Allulose*** or 18 Drops EZ-Sweetz Liquid Sucralose***
¼ C Heavy Cream
3 Eggs

Topping

½ C Sour Cream
½ t Vanilla Extract
1 Drop EZ-Sweetz Liquid Sucralose***

Crust

Preheat oven to 350°.
Put almond flour into a medium bowl.
In a small processor add pecans and Allulose and process until pecans are ground.
Add pecan mixture to almond flour and mix in melted butter.
Spread crust around bottom and up sides of 9" spring-form pan.
Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool.

Filling

Beat cream cheese, vanilla, and sweetener until smooth.
Add eggs 1 at time and blend on low only until mixed.
Add heavy cream and just blend.
The idea is to have as few air bubbles as possible.
Fill baked crust. It will be full-but have no fear.
Bake 10 minutes at 325°, turn down heat to 300° and bake 30-35 minutes longer or until just barely set in center.
Remove from oven, cool completely, on counter top.

Topping

Mix well and cover top of cooled cheesecake being careful not to get on crust.
Return to preheated 400° oven for 8 minutes.
Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top my cheesecake. If any topping is added it will increase carbs just slightly.
16 Servings
323 Calories, 7.0g Protein, 31.9g Fat, 5.4g Carbs, 2.2g Fiber, 3.2g Net Carbs

Notes

Sour Cream topping is optional but traditional and included in nutritionals.
I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

For a smaller crust:

Smaller Crust

2013-09-19 07:35:55

Ingredients

1¾ C Almond Flour
½ C Ground Pecans
6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
½ C Melted Butter

Notes

I personally use EZ-Sweetz Liquid Sucralose to make my cheesecakes.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto Hazelnut Parmesan Crackers

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Keto Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them. I have tried various almond meal crackers and I didn’t like them. I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this). Now I boil whole nuts in water & baking soda and actually peel my own. Here is a Video showing exactly how to peel your hazelnuts and this is just another mindfulness practice for me. It takes a long time, I enjoy it, and I am glad when the last nut is done. For those of you who do not want to take the time to peel your nuts you can buy already blanched hazelnuts nuts Here. I have never ordered from them so cannot attest but it is an alternative.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers. Everything smelled good. But there was a problem. As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time. Yikes! So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat keto hazelnut Parmesan crackers with lots of things. Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam Dip, Ham Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird. Enjoy.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Hazelnut Parmesan Crackers

2013-08-13 01:58:09

Ingredients

2 C Hazelnut Flour (Meal)
1 C Parmesan Cheese
4 T Sesame Seeds
2 T Poppy Seeds
2 t Chili Powder
1 t Garlic Salt
1 t Dried Crushed Rosemary
1 t Onion Powder
½ t Marjoram
½ t Thyme
½ t Oregano
½ t Pepper
¼ t Salt
3 Egg Whites

Instructions

Preheat Oven to 250°
Combine all ingredients except egg whites.
Beat egg whites to combine, add to dry ingredients and mix thoroughly.
Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
Roll very thinly all directions to completely cover Silpat.
Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
Bake for 1½ hours. Cool in turned off oven.
When cool break at scoring.
Yield 56 Crackers
40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto Yogurt

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Super High Fat Low Carb Keto Yogurt Made With 40% Heavy Cream.

Keto Yogurt. So, I got myself a new toy to make yogurt. It’s a Sansaire Sous Vide Stick and the cool thing about this is…it does not need to be done on the stove or in the oven. I know it looks like it has ice cubes in it but I can assure it keeps the circulating water temperature at a steady 118° for 18 hours. All you need is just any flat surface with access to a plug and your counter will fit the bill perfectly. We eat this keto yogurt every morning with my Granola and blueberries, come rain or shine. (for myself, I have come to realize that blueberries are not low carb and I have not had them in a long time). (In Portland, Oregon that would be mostly rain). I don’t exactly know how to tell you what the nutritionals are (See Notes Below) for this yogurt because 1.) I strain mine to make real Greek yogurt (Labne) (the whey has carbs), and 2.) I use 40% heavy cream which has fewer carbs than 36% heavy cream. Anyway, I know it is very low carb keto yogurt with a very high fat content.

I had a really long tirade regarding yogurt and I’m mostly dropping it. People are going to eat sugary low fat yogurt no matter what I say. I used to want to preach to the choir and over the years I have come to realize that people are going to either educate themselves…or not.

This recipe will double with no trouble to make one gallon and the only difference is that you need 1 quart glass jars instead of 2 cup glass jars and a deeper stock pot to fit the height of the jars. I have saved enough 2 cup & 4 cup jars to wad a shotgun & I use them for so many things. If you love this yogurt you may also like Creme Fraiche which is a first cousin to yogurt.

Cooled keto yogurt will be relatively thick and as you can see in the picture and…I strain mine to make Greek yogurt, but it is not necessary. If you decide to strain it, this is what real Greek keto yogurt is-not the crap that passes for Greek yogurt in grocery stores. The whey does have carbs in it and I get a little over 2 cups per this recipe. And now there are these two tricky little pieces of equipment that I think are really nifty-fifty. The 1^st is a complete 2 Quart Yogurt Maker which includes a hanging strainer bag, and the 2^nd is a companion 2 Quart Very Fine Strainer and the recipe below is for 2 quarts or ½ gallon so it’s the perfect size. Using either of the methods described above you will have the best Real Greek Yogurt you can begin to imagine. If I can come into in the 21^st Century so can you, and this really is such a much better, cleaner, and faster way to make yogurt. The above pieces of equipment are sold at many large stores all over the country and readily available on the internet. The yogurt maker can also be purchased with an additional 2 quart glass container for larger families and to keep the yogurt flowing.

Comparing the 2 systems: The Sous Vide stick is more versatile as you can cook meats and all kinds of things in a water bath with it, but…the cost is around $200. The yogurt maker & strainer will only make yogurt but…it is half the cost at $100. I will tell you this though, restaurants worldwide use the Sous Vide method to cook their steaks, fish, & veggies and you probably have had food cooked Sous Vide and not known it. They come in all shapes and sizes but they all have one thing in common-they slowly cook at a very low temperature with the food submerged in water and I do use my stick to cook steaks.

If interested this is a test I did with Chobani: My Chobani Experiment Apples To Apples.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Yogurt

2013-08-13 01:39:13

Ingredients

4 C 40% Heavy Cream
4 C Whole Milk
2 Pkgs. Yogourmet Starter

Instructions

Pour heavy cream and milk into a sauce pan that will hold a little more than 2 quarts, heat on medium, stirring often, and monitoring with a digital thermometer, heat until mixture reaches 180°.
Remove from stove, stir occasionally, and cool to 120°.

Method 1-Sous Vide

In a small mixing bowl add 2 cups of cooled mixture to 2 packets of Yogourmet, stir well, add back in, and stir well again.
Funnel into four 2 cup glass jars and screw the tops lightly.
In a pot large enough to hold the 4 two cup jars and the Sous Vide stick, add enough warm water to bring it to the level of the cream in the jars.
Set stick to 118° and it will bring the water to temperature very quickly.
After 18 hours (your incubation period) take jars out of water, (you may have to top the water every 4-5 hours as you are incubating for 18 hours) dry them, and put in the refrigerator. If you are tempted to taste it-go for it. Warm yogurt is divine. I try to start the whole process about 11:00AM, have it cooled, jarred, and into the water by about 1:00PM, incubate over night, and refrigerate in the morning about 7:00AM.
If you plan to strain the yogurt then you may begin with the first 2 jars before refrigeration as it will slide out of the jars most easily when warm. (It thickens in the fridge). I do not have the 2 Quart Strainer-I have my own system. (See Picture) Carefully remove yogurt into appropriate size container and I have a much used 1.5 lb Daisy sour cream container. If you are doing this for the first time it is a learning experience and after that, it will be second nature and Easy Peesy Japanesy. Remember, as you are sleeping there will be magic happening in your kitchen.
Un-strained cooled yogurt will still be relatively thick. I strain mine 4 cups at a time to make Greek yogurt but it is not necessary. I hope you decide to strain it because this is what real Greek yogurt is-not the crap that passes for Greek yogurt in any grocery store.

Method 2-Yogurt Machine

You will follow the heating and cooling instructions and then follow the manual instructions. This option is less expensive than the Sous Vide stick but...the Sous Vide stick is a far more versatile piece of equipment as it also cooks all kinds of other things so please look it up before deciding which system you wish to use.
20-¼ C Strained Servings
194 Calories, 2.6g Protein, 19.2g Fat, 3.5g Carbs, 0g Fiber, 3.5 Net Carbs

Notes

It is my best guess that the carb content in this yogurt is closer to 2g-3g because it is incubated for so long. The long incubation period breaks down the lactose sugar and in the end there is not much sugar left, especially after straining but the nutritionals do include the whey.
If strained it will be the richest creamiest yogurt you ever have.
Try straining Chobani yogurt and see what you get. A lot of whey with left over chalk-believe me I tried it.
Lastly, if you have 4 tall 1 Qt jars and the right size stock pot you can double this recipe and make 1 gallon of yogurt at a time. This is the way I used to make it and it lasts two people for about 3 weeks so you can see the advantage if you have a larger family than includes kids who want to eat healthy yogurt every morning. And you would still have to make it once a week or so.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto Lemon Curd

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Keto Lemon Curd. When I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree. Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 74 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary. Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Lemon Curd

2013-08-13 03:31:06

Ingredients

2 Egg Yolks
¼ C Lemon Juice
5 Drops EZ Sweetz Liquid Sucralose
6 T Butter

Instructions

Have all ingredients at room temperature.
Put egg yolks, sucralose, and lemon juice is small metal bowl.
Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
This recipe may easily be doubled or tripled.
If ¼ C of lemon juice is not enough then add a little more 1T at a time.
Divide into two small bowls.
Serves 2
370 Calories, 3.2g Protein, 38.6g Fat, 2.5g Carbs, .1g Fiber 2.4g Net Carbs

Notes

I use my egg whites to make the Hazelnut Parmesan Crackers or...just dump 'em down the drain.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Cheesecake Pumpkin Pie

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Low Carb Cheesecake Pumpkin Pie. We can all make a low carb cheesecake or pumpkin pie but this is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual of the swirled cream cheese. This will easily serve 12 and up to 16. Pumpkin pie shouldn’t be just for Thanksgiving anymore. If by chance you want to skip the crust I also have a Keto Crustless Version of this pie as well. (2^nd Picture)

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cheesecake Pumpkin Pie

2013-08-09 07:46:49

Crust

2¼ C Almond Flour
¾ C Ground Pecans
½ C Allulose***
¾ C Melted Butter

Filling

8 oz Cream Cheese
6 T Sour Cream
½ C Allulose***
2 Eggs
1 C Libby’s Pure Pumpkin
¾ t Cinnamon
¼ t Ground Ginger
⅛ t Ground Cloves

Crust

Preheat oven to 350°.
Put almond flour into a medium bowl.
In a small processor add pecans and Allulose and process until pecans are ground.
Add pecan mixture to almond flour and mix in melted butter.
Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan unless you have a large deep tart pan.
Blind bake in preheated 350 degree oven 10 minutes.
Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
Put back in oven until it just begins to lightly brown.
Remove from oven and maintain heat.

Filling

Beat cream cheese, sour cream and sweetener until smooth.
Add eggs 1 at time and blend only until mixed.
Reserve ½ C.
Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
Fill baked crust.
Take reserved cream cheese mix and dot the pie generously 1T. at a time.
Use the tip of a toothpick to ‘swirl’ the dots.
Bake 30 minutes until just barely set in center.
Remove from oven, cool completely, cover and refrigerate.
Serve with whipped cream.
12 Servings
351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
16 Servings
271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs

Notes

Crust is included in nutritionals.
I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".

Adapted from Bon Appetite

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Keto Chicken Liver Pate

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Keto Chicken Liver Pate. Many restaurants serve Chicken Liver Pate & terrines and charge an arm and a leg but you can make them for pennies. Chicken livers are cheep, cheep, cheep. You might see it served looking like a thin slice of bread because it is mostly made in loaf pans and then served with toast. This keto chicken liver pate is food for the Gods.

As you look at this recipe you may say what?…juniper berries? The answer is a resounding yes. They are the secret ingredient and make the difference between a good chicken liver pate and a great one. You can eat this, love it, and if you didn’t know the berries were in it you would most likely not be able to identify or name the flavor but you will sure taste it.

I often serve this on Hazelnut Crackers. If you want to doll it up for a party or just gild the lily for yourself you can stick capers into the pâté and put three or four strands of Pickled Red Onions on top.

For the more traditional restaurant style make yourself some Carbalose Flour Bread, toast it, butter it, and top with pate, capers and Pickled Red Onions.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Chicken Liver Pate

2013-08-13 02:38:28

Ingredients

½ Lb Chicken Livers
2 Shallots Diced
1 t Garlic Paste
1 Bay Leaf
½ t Dried Thyme
8 Crushed & Minced Juniper Berries
¼ C Water
½ C Heavy Cream
3 T Soft Butter
1 T Brandy Or Cognac
½ t Salt
¼ t Pepper

Directions

In a medium saucepan, combine the chicken livers, shallots, garlic, bay leaf, thyme, salt, pepper, juniper berries, and water. Heat on medium-low and cook, uncovered and stirring occasionally, until the livers are barely pink inside, about 3 minutes and the water is almost gone.
Remove the livers, add cream & brandy, bringing to a simmer until slightly thickened.
Remove from heat and discard bay leaf.
Transfer everything to a food processor; process until coarsely pureed. With the machine on, add the butter, 1 tablespoon at a time, until incorporated. season with salt and pepper to taste and process until completely smooth. Scrape the pâté into 2 or 3 ramekins for guests to share or as you can see in the picture, for us I use that brown bowl you see. Press a piece of plastic wrap directly onto the surface and refrigerate until firm.
Serve semi-chilled.
Serving Size 1 T
24 Servings
45 Calories, 1.9g Protein, 3.9g Fat, 0.6g Carbs, .0 Fiber, 0.6g Net Carbs

Notes

What I do. I fix chicken livers for dinner the night before and make an extra ½ pound for the pâté. I salt and pepper them, dredge in peanut flour, and fry them in ½ olive oil and ½ butter and no, they do not taste like peanuts.
This pâté is one of those foods that is better after sitting in the fridge for at least 4-6 hours and if you can keep your hands off of it a couple of days even better. This allows plenty of time for the flavors to mellow and come together.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Deborah Krueger

My name is Deborah Krueger, I am 74 years old, a diabetic chef, and I live in Portland, OR.

My (real) working life was in all phases of the restaurant business. Until about 5 years ago, I had been making quilts for ten years, selling them to people around the world. You may see many of these quilts at www.kingsizequilts.com

In 1972 my parents, already in their early 50’s, opened The House of Health in Greensboro, NC and had it for over 20 years. They are gone now but that store is in the same location and is still in my family today, owned and operated by one of my parents’ grandsons. My brother and sister-in-law have two health food stores, one in Winston-Salem, NC and the second in Cana, VA. Most of my adult life has revolved around food in some way.

I was a chef most of my foodie life and it has been very easy for me to take recipes and make them KETO~LCHF so I hope you at least enjoy reading the recipes and certainly trying some of them. Some may look more complicated than others but really, most come together quickly. I use lots of herbs & spices and tried a lot of them with my restaurant customers so I know they are good…Please Enjoy.

My life took a drastic turn when on September 17th, 2010 I was served with the diagnosis of diabetes after three shots of steroids within a one year period prior to my diagnosis. (Sadly, I was ignorant of the effects of steroids and doctors pass them out like candy). Starting that day I began a food diary and testing my glucose levels 3-4 times a day. Though I now know pretty much what I can and cannot eat, to this day I still diary all of my food and test 2-3 times a day. I wanted the opportunity to see if I could turn this around with a huge lifestyle change. I was 5’6” and weighed 175 lbs which, though not grossly overweight, was way too much. I lost 40 lbs. and have maintained 135-137 lbs. for the last 9+ years. In the past year and a half I lost an additional 15 lbs. (illness) and am now back to my very respectable 135-140 lbs. I have chosen a keto, low carb lifestyle which may not be for everyone but it has worked very well for me. When faced with taking medication or worse, injecting insulin, I wanted to try controlling my diabetes with what I ate and to this day, I am very carbohydrate sensitive and drug and insulin free. The foods I eat are all of the many recipes posted.

If you are interested, all my personal statistics are listed and charted on Odds & Ends
And Personal Statistics

I do not adhere to much of anything the American Diabetes Association advocates and I certainly do not believe eating “whole grains” is the answer to anything but your lifestyle and what you chose is your business. This is not about what I believe. The whole purpose of this website and my keto~lowcarb recipes is to give you the opportunity to eat in the best ways possible while eating great foods.

The above label says the diabetes resource you can trust? I say, would you trust this toilet paper? Well not me baby, not me, but I think I would trust the toilet paper before I would trust the ADA. When you put your trust in what they say you will be put on & stay on drugs for the rest of your life. Is that what you want? A drugged up life? Well, it was not what I wanted and I put my diabetes in my own hands where it remains almost 10 years since being diagnosed. No drugs for this old chicky-at least not yet.

This chart is taken from the ADA website. Are you kidding me 180 1-2 hours after eating?

Glycemic control
A1C	7%
Preprandial plasma glucose (before a meal)	70–130 mg/dl
Postprandial plasma glucose (1-2 hours after beginning of the meal)*	<180 mg/dl

In the early 1970’s when the original late Dr. Atkins’ book appeared I thought the premise made sense and I tried it. My weight as the time was what I weight now-135 lbs. I went from this weight to 118 lbs and being the idiotic 24 year old that I was, I thought I looked great while my friends were telling me I was too thin. When I started eating (normally?) again I went back up to about 130 lbs. which I maintained for many years. Yes, I worked in and owned restaurants and it was also a demanding life and my weight seemed to stay in check without much thought. Things changed for me at about age 60. The reasons could be many but as we age our metabolisms slow and so did mine and in conjunction, I was living a more sedate (sane) life making quilts. I slowly (it is always slowly) gained weight. Today, I can pretty much eat as much as I want. I use heavy cream (40%) by the half gallon and so much butter, lard, tallow, coconut oil, and olive oil that it’s almost obscene. Because of my life’s involvement with food, and my vast repertoire of recipes, it has been very easy for me to convert just about any recipe to low carb. I feel so, so grateful that as a chef, I can so easily cook. Too many people struggle with the business of work and/or children that they don’t have time to cook and in far too many cases they don’t know how to cook.

Diabetes is a progressive disease and rarely is the person taking drugs or injecting insulin ever able to get off them. Something to remember as you look at my personal glucose testing results of various products dotted throughout this site: I have never taken either oral drugs or injected insulin so I am a perfect diabetic candidate to test any purported low carb food item. Many diabetics, when on one medication or another, can and do eat many carbs at a time. The medications they take are designed to allow this. If a non-diabetic tests a product and their insulin systems are working well they will not see an appreciably significant blood glucose increase. I have a dear friend who can easily eat 75-100 carbs at a time and her glucose level stays within 20-30mg/dL of what it was before she started eating and is then back down from her small increase within 1-1½ hours. She has what’s called very tight glucose control. When you see different people on the internet who have tested various supposed low carb products it is very important to know if they are diabetic and if they are, do they take medication or inject insulin. Otherwise any product can indeed be stated and tested as low carb and not actually be.

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