Utica Greens made with Kale

[clarencebunsen]

Definitely on the right track. I usually substitute zucchini for pasta. Last night we had seared sesame tuna with ginger aioli and argula radish salad. Our son got us some frozen tuna steaks, cryo peaked and pre-cut into 3/4 inch cubes. Barb found a recipe and we went to work. For the salad we had a mix of spinach and arugala with radishes and onion. The sauce was mayo, garlic, ginger and vinegar. The tuna was seasoned with salt, pepper and sesame seeds thean pan seared. Barb had a small side of rice. I used the sauce both for the tuna and as salad dressing. The flavors were intense but I found it quite satisfying,

[Clipper]

Thanks for posting the links CB. I will be reading the first link www.phlaunt.com/diabetes/ later today. As far as recipes go, there are many sources where I can find low carb recipes. The info in the link is much more critical to well being than a passing glance at recipes. I started to read it, and scrolled a ways down the page. I became aware that I will have to set aside a significant amount of time to properly digest the information provided.

I gain useful knowledge from other people's posts and informational articles I read on line. I always welcome valuable health information culled from someone else's experience or reading. I put out information learned from various sources, such as the program I completed at the VA in order to simply share the info, not to suggest that anyone necessarily follow what I found useful to MY particular needs.

Kit, your egg plant lasagna sounds great. Kathy has made it a couple of times. In her particular case she used a basic recipe for moussaka and substituted ricotta cheese mozzarella and marinara sauce for the cream sauce in the moussaka recipe, basically ending up with a lower carb dish without the pasta. I read somewhere that egg plant contains a high amount of some anti oxidant that makes it very good for the heart. We love eggplant. In summer I occasionally grill it along with strips of zucchini or summer squash, brushed with a bit of olive oil and sprinkled with salt and pepper. I think Kathy slices it on a mandolin and lets it soak in a salt water solution for a few minutes to take away any bitterness.

I am of the opinion that eating healthy is great, but a person can also occasionally enjoy a dish in moderation that is not so healthy, as long as it isn't something that is going to have serious consequences such as a gout flare of gall bladder issues. I am rather new to the idea of taking care of myself. I have led a life of overeating and eating a diet that was certainly not healthy. I now find myself in my early 70's, recently becoming aware of the dangers of continuing to eat the way I used to. It is only in recent years, that I have seriously paid attention to my cardiac health, blood sugar, and weight issues. My goal is not to look like a 40 yr old fitness instructor. I simply want to eek a few more good years out of the broken down and abused body.

[Clipper]

Well I spent a considerable amount of time reading the info provided at www.phlaunt.com/diabetes/ I found it very informative to say the least. I saved the link to go back and refer to if I wish to.

The second link, the link to myfitnesspal.com seemed familiar. I remembered that I was already a member but had not visited the site in quite some time. I simply had to go back and change my password seeing as how I had not been to that site in a couple of years, and had forgotten my password. It was interesting to see that I was following their recommended diet of about 1600 calories a day at that time, and that through the MOVE program at the VA it was recommended that I eat 2000 to 2100, and still had remarkable success in losing more weight by simply making healthier choices rather than placing the main focus on just restricting caloric intake under the fitness pal program.