I’m so thankful to God for guiding me in the right direction so I can manage my type 2 diabetes. I’ve been committed to exercising 3 days a week and have embraced a low-carbohydrate, high protein diet. I’ve lost 13 pounds so far and have not needed to take a shot of Levemir at night – for the most part. My blood glucose has been consistently from 82-110 throughout the day. I’m also thankful for the prayer support from friends on facebook and in the DOC. Our facebook group, A Second Helping of Wellness… with a Dash of Humor and a Pinch of Faith, has been so wonderful and supportive – thank you!
I want to share some of the recipes that have made my blood glucose happy. I wanted to wait until I knew for sure that this would work before sharing. I’ve seen positive results, so I’m going to post them here for you.
I love Mexican food! I was so happy to find this recipe because even though it’s a salad, it is a taco salad – and I’ll be honest – I like that “taco” part!
LOW CARBOHYDRATE TACO SALAD
Makes 4 servings, (approx. 2 cups ea)
9g carbohydrates / 31g protein per serving
1 lb. extra-lean ground beef
1 pkg. low-sodium taco seasoning
3/4 C. water
2 Tbs. olive oil
4 C. shredded lettuce
1/2 C. chopped tomatoes (omit if you want to lower the carbs even more)
8 Tbs. sour cream
1 C. shredded cheddar cheese
With olive oil, brown ground beef in skillet. Add taco seasoning mix with water. Simmer until reduced.
Mix with remaining ingredients. You can layer them in a big clear bowl – but I’m not fancy – I just mix it all up and serve.
Sometimes I pick up a little bag of Nacho flavored Doritos from the checkout line at Walmart to crush up and put on top. Yeah, it adds a little carb, but you can add just a few for flavor. It’s a small bag and there’s 4 servings – don’t sweat it. I also add about 1/2 Tbs. of Catalina salad dressing sometimes. Yes – I know… I know. Shh… don’t tell.
I did say LOW carb – not NO carb, right? 😉