Thank you SO much guys! I really appreciate your comments and suggestions!
I really want to try and curb this appetite as I'm sick to death of eating - the thought of having to eat is sickening in itself - morning sickness aside! So I figured low-GI foods would be the way to go (and at least that way I figure I'll be eating healthily also IYKWIM?).
Overnight, I've found milk and yoghurt together REALLY helps.
I will try the suggestions you guys have made WRT to different bread (I'm currently having multigrain but will try an alternative) and also switch from having savoy biccies with low fat cheese to having the cheese with vita wheats (I actually don't mind those from memory - it's been a few years since I've had them!).
A question though.....how does full fat yoghurt compare with low fat yoghurt? I have found that the low fat yoghurt isn't as filling and doesn't sustain me for as long???
What kind of nuts could I eat??? I don't suppose I could get away with eating salted peanuts could I?! LOL
The rice you mentioned - does that taste very different to normal white rice?
What about spreads - like vegemite, peanut butter etc - are they suitable or not?
Do you guys have 5 - 6 smaller meals a day instead of the normal 3 larger ones? Since being PG I've found that having 5 - 6 smaller meals a day is helpful.
Thanks for your help guys - I want to try and eat healthily as much as possible, but to also feel satisified in between meals IYKWIM? I really hate feeling constantly sick or hungry - and it's a nasty kind of hungry!!
Kelli has great advice too! Vita Wheats and Ryvita are the best! other crackers are medium to high GI.
Re Nuts - I was told anynuts are ok, but I read peanuts are bad in pregnancy? I eat vegemite every day!!!
The best low fat cheese is Cracker Barrel (blue label) tastes just like normal cheese!!!
With Yogurt Mel, look at the sugar content, I found the best one for me with low sugar is Jalna or traditional yogurt, or Atiki.
I havent tried Dongarra, but Basmatti rice is excellent and always cooks only for 10-12 mins and is always not gluggy! tastes like normal rice, If you like indian food this is the type of rice they use.
Heres my typical day:
Breakfast
Toast (2 slices of sourdough)
or Scrambled Eggs (well done of course as preggers) on 1 slice of sourdough with tomato.
morning tea
Fruit or raisin toast (1 slice or 2 depending how hungry I am) raisin toast is LOW GI
Lunch
- Salad with Tuna or
- Sourdough sandwich with tuna or cheese or tomato or salad made from home or
- small Pasta serving (1/2 cup uncooked) with Tomato based sauce
afternoon tea
- fruit
Dinner
- I try and eat no carbs at dinner if possible
- red meat & veges
- fish & salad or pumkin or sweet potato and green veges
or
- Chilli con carne with meat and kidney beans and 1/4 cup of uncooked rice
The GI lowers when you add veges.
However must be noted if you have double serving of a low GI food it makes it high GI. Confusing I know.
Wot sort of cake are you after Dach....I have heaps of recipes that will fit the bill.......27 years with type one D means lots of acummulated 'stuff'.....hehe
One of FIL's friends is diabetic and he's a really nice person. I wanted to ask him to Yasin's birthday and I thought it would be a bit sad if he couldn't eat the cake so I was hoping to make low GI birthday cake so something choclatey would be great but if that's too much to ask maybe a carrot cake ...... anything that would be ok with icing on it as a birthday cake (is the such a thing as low sugar icing?)
BTW is the sugar free soft drink ok for diabetics or is the artificial sugar a no-no?
thats really sweet of you chloe....sugar free soft drink is fine. I will have a hunt thorugh my recipes and post something up later...gotta run and take my folks to the airport, they are going ot cnaberra to visit my brother for the week
Okay Chloe.......I finally have the time for a mammoth recipe post so bear with me. I will post up a couple of recipes and you can see what you might like. Just so as you know chocolate naturally has a low to moderate GI rating anyway - basically the darker the chocolate the lower the GI. With icing you are looking to eliminate the icing sugar part so I will include a chocolate ganache recipe as well. I tell you what it so made my day when they discovered chocolate was no longer a taboo food - it even has a lower GI than cooked potato!!!!
One Bowl Chocolate Cake
200g wholemeal flour
12 tbsp sugar substitute (that is the equivalent of 12 tbsp read the concentration ratio on the relevant packet eg 1tsp equals 2tbsp normal sugar)
40g cocoa powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1 large egg
1 egg white
160ml buttermilk
1 small can (110gm) unsweetened apple sauce
2tbsp vege oil
1 tsp vanilla essence
zest of 1 orange
1. Preheat the oven to 180degrees celsius. Grease a 20cm round cake pan and line.
2. In a mixer or food processer, whiz all ingredients together till just smooth.
3. Pour the batter into tin and bake for 20 - 25 minutes or until top springs back.
4. Allow to cool for approx 30 mins then remove from tin onto rack etc.
5. May be iced with ganache or split and sandwiched with ganache as well.
Ganache Icing
200g dark chocolate (70% cocoa solids)
250 ml soya milk
Melt chocolate slowly in a double saucepan (wtare in bottom half etc). Remove from heat and whisk in soya milk till smooth. Allow to cool and beat again before using.
Apple Upside Down Cake
60gms butter or margarine
12tbsp sugar substitute
1 large egg
1 egg white
1tsp vanilla essence
190g wholemeal flour
1tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp ground ginger
1/4 tsp sea salt
120ml buttermilk
180ml apple juice
6 apples peeled and sliced
16tbsp sugar substitute
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves (optional)
1. Grease a 23cm spring form pan. Preheat oven to 180 degree celsius
2. In a large frypan heat the apple juice. Add the apples and other ingredients, toss to combine and heat for 6 - 8 minutes over a medium - high heat until the liquid is absorbed and the apples have softened. Pour apples evenly into bottom of spring form pan and set aside.
3. for the cake: In a bowl beat the butter and sugar substitute until creamy then beat in the egg and egg white separately, then the vanilla. In a separate bowl mix the dry ingredients, add half to the butter mixture. Mix in the buttermilk, then add the remaining flour mix.
4. Pour into the pan on top of the apples spreading evenly. Bake in the centre of the oven for 40-45 minutes or until top springs back. Allow to cool then de-mould onto cake plate.
Serve warm with a scoop of low fat yoghurt or ice cream. This cake is just as delicious made with pears.
With regard to sugar substitutes some are better than others. You want one that is fairly heat stagle so it won't go bitter in the baking process.....I think splenda has a cooking one but don't quote me on that. If you look for ascelphame K (potassium) in the ingredients list you should be okay as this is a good heat stable sugar substitute. Equal is not good for cooking with in my experience as nutra sweet goes bitter when cooked.
I hope this helps. I also have a carrot and a fruit cake somewhere. If you would like them let me know and I will try and find the recipe books.
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