Diet planning is getting a bit more challenging.  About a week ago we found out that we would have to take into account a new kink when planning our menus.  Not only do we need to plan around the Feingold Diet restrictions (no gluten, preservatives, corn syrup, etc. etc.) but now need to make the diet diabetes friendly.  (Not that I think of diabetes being friendly.)

So, like Pat and The Tinker, off we went to the internet to get information.  There are many sites that have been helpful like that of the American Diabetes Association and Diabetic Living to name just a couple.  Several times a week during even more normal times, we comment on how blessed we are to have the internet!

To accommodate The One (who has very high blood sugar) in getting used to making diet choices out in the world during the work day, we are planning ultra low carb choices for dinners this first week.  Many of the options are from a cookbook we have used for years: The Fix It and Forget It Diabetic Cookbook.  I got it years ago when The Bearded One was pre-diabetic but have used it for years when there was no direct need…just many of the recipes are tasty and slow cooking is a lifestyle around here.

So, the meal planning began.  My daughter does the great bulk of the work in meal planning.  She has to take into account school and hockey schedules along with the preferences of three kids and a husband.  I just have the much more meager appetites of The Bearded One and I to plan for with a much less rigorous schedule.  For convenience, most days we cook together but eat separately to give each of us some family dinner table time.

The first night we had Dilled Pot Roast from this cookbook.  It is a lean roast seasoned with dill, salt and pepper slow cooked in a dilute vinegar then low fat/no fat sour cream or yogurt is added to make a sauce at the end.  We served it with oven roasted green beans and carrots.  The meal was a hit!  Off to a good start!