Intro

Out of the blue, without having any symptoms, my husband was diagnosed as diabetic and told by his doctor to follow the South Beach diet. After three years of eating a low-carb diet his glucose numbers have not gone down, his diabetes medication has been increased, and we are both on medication to lower our cholesterol levels.

After reading "Reverse Diabetes Now" by Neal D. Barnard, MD, we have decided to try instead, a low-fat vegan diet. According to the book, we can expect to see a change in as little as three weeks.

Both of us being life-long meat and dairy eaters, this is big change in our lives, but I don't think it will be a particularly difficult one. I have always been a bit uncomfortable thinking about exactly where our dinner comes from anyway, and I look forward to the challenge of creating delicious, satisfying meals in a new way.

We've been easing into the change by trying out some vegetarian dishes the past few weeks while we use up all the 'animal products' we have around the house, because once we start, we want to be very strict for the entire three week period.

Through this blog I plan to chronicle our journey to a vegan lifestyle and any changes in my husband's glucose levels; and hopefully, our cholesterol will go down and I will drop a few pounds!








Tuesday, February 22, 2011

Day 4 - 225

Well, even though it's really too soon to expect to see a difference, 225 is the lowest so far!

Breakfast: Oatmeal and fresh strawberries

Lunch: Leftover stir fry from last night

Dinner:  Roasted butternut squash and a recipe found on the back of the box of A Taste of Thai Wide Rice Noodles


Drunken Noodles:
1/2 lb wide rice noodles
4 tablespoons vegetable oil
3 tablespoons chopped garlic
2 small onions, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
2 cups cleaned and cut green beans
juice from 1 lime
1/4 cup A Taste of Thai Garlic Chili Pepper Sauce
1/3 cup soy sauce
1/2 cup brown sugar, firmly packed
1 tsp salt

Soak noodles in very hot tap water for 30-35 minutes.  Do not over soak.  Drain noodles and set aside.
In a large skillet or wok heat oil.  Add garlic and brown lightly.  Add onion, tomatoes, red bell pepper and green beans; stir fry lightly 1-2 minutes.  Add drained rice noodles, stir to combine.  Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender.
Serves 4.

Verdict:  Delicious!  Just a tad hot for us, though.  I doubled the recipe, by accident really, because I soaked the whole 16 ounce package of noodles.  I doubled everything except the brown sugar.  Maybe I should have left the chili sauce at 1/4 cup.  It really was delicious and I would definitely make it again, but not for a while... we have plenty left over tonight!

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