Learning to cook differently is hard

Cooking for a diabetic AND someone who can’t have sodium at the same time is proving to be my cooking challenge of a lifetime. Yesterday’s dinner was fine. It needed more saltyness but it was fine. Today I’m making roasted chicken with veggies and a brown sugar and rosemary roasted acorn squash. I’m using the swerve brown sugar alternative for the first time. It tasted fine when I tasted it after mixing the topping up. Less sweet than with real brown sugar. I used a shit ton of seasoning on the chicken and more salt alternative than yesterday. It smells really good cooking. But one can really never trust that. It’s definitely a learning curve. Hopefully my kids take it in stride too. Because this is our new life.

Show your support

We had to cut soy, dairy and gluten for my husband and it was a HUGE learning curve for me lol I’ve done dairy and gluten free at separate times but together has been hard

@Tessa I’m a vegan who developed coeliac disease postpartum and wow it’s hard doing both dairy and gluten free. 😅 I think a lot is trial and error for sure, @SquishyMommy1 it sounds like you’re doing an amazing job at figuring out how to make everyone healthy and happy. They’re definitely very loved!

@Aggs it all cooks differently too. So it’s definitely a learning process. The brown sugar alternative doesn’t really work like its counterpart so that’s interesting 😂😂😂😂

@Aggs ok have you seen Julian solomita on YouTube though? He’s a celiac vegan and has some great recipes. He’s utter chaos and I love it 😂

@Tessa omg I forgot all about him, it’s been years! Now I’m excited to revisit his content, had no idea he was coeliac😅

@SquishyMommy1 I’ll be following along for any updates, they seem like healthier alternatives even for those without specific medical needs but I could be wrong. Good luck 😅

i’m not a nutritionist, just a mom who tries to provide healthy meals, but maybe try maple syrup or honey as sweeteners…. they have lower glycemic indexes and the body processes them differently than sugar

@Tessa does he cook with no sodium or sugar?

@Thaisa honestly her diabetes is not well controlled. So we are doing all the no sugar alternatives for right now. She showed me her log of blood sugars over the last couple months. I’m like 😳😳😳😳😳. Because when I cook her meals she’s never over 100 fasting and is 110-120 2 hours after meals. Her making her own food. She’s like 120 fasting and over 200 after meals 😒😒😒😒😒

@Aggs it’s going to be an adventure. Dinner turned out pretty good. The salt alternative is still getting me. Maybe I just need to learn to like things less salty. Because I cannot seem to find the balance of normal salt saltiness with the alternative

We use date sugar for most things. Diabetics still need to consume it in moderation but it’s a healthier alternative. Stevia is also a good one for certain things.

Have you tried allulose ? I only use it in baking but it’s not too bad and has minimal impact on blood sugar. It’s less sweet than sugar but not too bad.

@Kim the swerve wasn’t to bad. It was less sweet but turned out pretty well.

When I was pregnant, I had gestational diabetes and it was so hard to try to adjust my diet. I craved everything I couldn’t have 😭

‌

‌
‌

‌

‌
‌

‌

‌
‌

‌

‌
‌

‌

‌
‌

‌

‌
‌