It wasn’t until I was pregnant and diagnosed with borderline gestational diabetes that I really started to pay attention to how many carbs I was eating in a day. At first, I thought they were crazy. I eat healthy, for heaven’s sake! Oh my gosh, I was so surprised. I mean, I eat a lot of what my kids eat now – Cinnamon Toast cereal, chicken nuggets and mac & cheese, etc., but I do eat healthy, too. Just not as frequently as I thought! Pile on my cravings for lemon and ice…in the form of Frozen Lemon Juice Bars (read: sugar) at 2-3 a day. Yes, 2-3 a day on top of so many other carb and sugar laden foods, it’s no wonder my body was struggling. Just looking at that list is enough to make my blood sugar spike. It just simply isn’t healthy. And at 41, I can’t get away with eating like that anymore – pregnant or not.
Since then, I started walking – a lot – and for 20 minutes after every meal. Lots of low fat cheese, lean meat, greek yogurt, Sunbutter, peanut butter, and eggs are staples around my house. Bread or crackers, when I eat them, are always whole grain or at least whole wheat. Vegetables are a huge part of my diet and I eat a fair amount of berries, too. If I want something sweet, I eat high cocoa chocolate or sugar free mini Reese’s PB cups – although not more than 1-2. Splenda and Truvia are my go-to sweeteners along with Agave Syrup (less so). My spiral slicer gets even more of a workout as it makes all of my zucchini noodles now. My lemon cravings are satisfied with slices upon slices in ice cold water. Just smelling my water makes my poor kids’ mouths pucker. It doesn’t even phase me. Haha…I could go on and on, though, really..
If you’re on a low carb or carb controlled diet, for whatever reason, I don’t need to tell you any of this. You already know it! I can, however, commiserate with you about some of the not-so-fun changes. Rice, specifically, white rice. You probably miss it. Well, at least a little. I mean, who doesn’t want to eat a big pile of rice now and then? I know I do, but it just isn’t healthy. There are tasty alternatives, though, that work just as well. My favorite is Cauliflower Rice. Each CUP contains 5 grams of carbs and 2.5 grams of those are fiber, making your net carb count 2.5 grams. Awesome! Know how many grams of carbs are in 1 CUP of white rice? 45. Yeah, I like rice…just not THAT much. So, let’s get right to it! This is the way I make my cauliflower rice and I can eat a cup at a time. Yep, it’s a pregnant thing. I can also eat 3 cucumbers a day and not die. And if I haven’t told you, as of around 24 weeks, my stomach problems that have been plaguing me for 3 years went away. I almost can’t wait to not be pregnant anymore to find out if maybe it wasn’t fiber but sugar that has been causing me trouble all this time. If it isn’t, I’ll be sad to have to go back to living with chronic nausea. Being normal feels really good.
- Head of Cauliflower
- Preheat oven to 350 degrees
- Line a cookie sheet with foil. Set aside.
- Cut off all the green stem from the cauliflower head.
- Cut cauliflower in half and cut off more of the stem.
- Cut into smaller pieces and place them into a food processor.
- Pulse until the cauliflower resembles rice.
- *Don’t over-pulse otherwise it will turn into crumbs.
- *Spread cauliflower onto foiled cookie sheet. Spread in all over the sheet so that it gets evenly cooked.
- Cook for 10 min. Stir around cauliflower and then spread it out again like it was before.
- Cook for 10 more minutes.
- Once cooked, you can sprinkle some salt over it and serve it with any traditional Chinese food, etc.
- *When using cauliflower as a ‘rice’ substitute, you don’t use as much as you would with regular rice. For each serving, I would recommend ½ C of the cauliflower rice.