Long time, no post

So, let's see what's happened in the last two months:

1. Tripped and fell in the parking lot of Enloe outpatient center, and fucked up my knee pretty badly. I'm still not 100% sure it won't need surgery but it seems to slowly be coming back. Before that, though, I was up to 359 miles for the year. I don't think I should try any sort of walking for at least another week (it's been two weeks so far), so my exercise goals are rather bollixed for the moment. The good news is I was afraid I would regain a bunch of weight and my blood sugar would go up; so far that hasn't happened, knock wood.

2. Speaking of Enloe outpatient education...if I had known it would cost me $300 a visit, I don't know if I would have gone the second time, though the first time was helpful with some diet stuff. I would never have guessed about sourdough bread, for example. And I seem to be able to eat small servings of brown rice pretty well, as well as quinoa, but not really whole wheat pasta, even al dente with very small servings.

On the low-carb vegetarian front

One of the interesting things I learned from the diabetes dietician is I can subtract fiber from carbs, but only if it's more than 5 grams of fiber. Beans are good, though.

One of my staples has become a pasta substitute: Pick a cruciferous vegetable (generally cabbage since it's easiest, but occasionally broccoli or cauliflower, add either 1/2 cup of beans or a slice of lowfat cheese, depending on my mood, plus 1/2 cup spaghetti sauce; nuke for two minutes.

My other big staple is greens and beans. Start with whatever greens I have this week (kale, collards, spinach) + add beans, usually either black or garbazo, depending on the spice profile. Typically: saute onions and garlic with cumin and chili pepper; add some frozen peppers and tomato sauce; then saute the greens until wilted, add beans and cook a few minutes longer. If I'm using garbanzo beans I generally replace the tomato sauce with some kind of nut butter (tahini, almond butter, cashew butter) and lemon or lime juice. Tonight's variation was cabbage which I sauteed until almost caramelized, with garbanzos, tahini and lime juice. Yummy.