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Tried not to eat on the schedule. Did not work very well. I did not feel hungry. So I decided to skip the snack and wait until dinner. Big mistake. Ended up dizzy and irritable both times though still not "hungry". Had to quickly staff myself with fruit and snacks to raise blood sugar while still cooking dinner. I cannot come home after work or in the evening and start cooking. Meal gets ready by 8:30 or 9 and I normally do not eat that late and am famished by then. I have to have something in the fridge that I can just reheat quickly like soup or stew. I need to see if three large meals can do the same trick at controlling my blood sugar as 4 smaller meals. Don't want to go on low carb again though it does help me control my hypo over time.
View Diet Calendar, 12 November 2013:
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1286 kcal
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Fat: 63.76g | Prot: 87.03g | Carbs: 94.29g.
Breakfast: Tea (Brewed), Egg, Butter, Dill, Trader Joe's Pecorino Romano. Lunch: Pork Steak or Cutlet, Yam (Without Salt, Drained, Cooked, Boiled, Baked), Frieda's Kabocha Squash, Cooked Green Peppers and Onions (Fat Added in Cooking), Olive Oil. Dinner: Cooked Green Cabbage, Beef Stock (Home Prepared), Cooked Tomatoes (from Fresh), Cooked or Sauteed Mature Onions (Fat Added in Cooking), Beef, Sour Cream. Snacks/Other: Candy, Pork Shoulder (Whole), Golden Delicious Apples, Fage Total Yogurt, Satsuma. more...
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