Type 2 on Metformin..

[buddysgirl50]

My name is Hilda and I am a type 2 diabetic and back again to get my self back on the ATkins DANDR 2002 plan. My reading were terrible and my weight is back. anyone one here in the same boat that would like to share their ups and downs about this disease and also maybe we can keep each other on track with regards to our carbs..share a recipe or two or maybe just what works for you and what doesn't

I couldn't find a really update group here so maybe we can start a good thread going..

[imagood1]

hi and welcome Hilda!!! Glad you found us. I'm Type 2 - diagnosed last June. At the time my A1C was 10.3 -- 2 weeks ago (after starting Atkins Jan 5, 2009 and losing 32 pounds so far) my A1C was 5.0. I've been on glyb/metformin 5/500 in the morning and metformin 1000 mg at bedtime practically since I was diagnosed. Was hoping to be able to get my meds reduced OR stopped completely but that didn't happen. My cholesterol and trigliceridenumbers are still a little too high so they are going to keep me where I am for a little longer.

You may have a little trouble losing quickly because of the metformin -- it's one of the drugs that likes to hold weight on us. But with some patience and a lot of hard work we do loose weight - just at a much slower pace.

I do real well then I seem to stop loosing for awhile....a couple weeks back I sort of lost my way (not badly but I wasn't being diligent on a daily basis) and gained 3 pounds back....I've lost them again thank heavens!! I just need to get back on track and make sure I'm doing everything by the book again.

Make sure you eat foods on the acceptable food list -- count your net carbs daily and keep them under 20 during induction. I seem to do better the closer to the top of the net carbs rather than lower - but you'll have to find where you loose best. I've gone up the rungs a couple times already but once I start staying the same I go back and see where I need more help. I seem to do alright with most of the rungs but there is a place where I need to stop for now - I'm hoping once I get closer to goal I'll be able to get to the higher rungs and find where my body is comfortable.

As far as recipes I'll tell you a couple of my favorites that I eat over and over. I try not to eat the same thing more than once a week because I don't want to get tired of the same thing and I don't want my body to expect just a few things. The stuffed green peppers on Linda's site are delicious! It was actually the first Atkins meal I had on my 1st night. My husband loves stuffed peppers (I didn't care for them) so he was happy when I made them. I was amazed at how much I liked the taste and wanted them again!!! Another is Mockafoni & Cheese Linda's Low Carb Menus & Recipes, or fried radishes (they taste like fried potatoes and onions!! Linda's Low Carb Menus & Recipes ; or Linda's Low Carb Menus & Recipes

I can't find the link for the stuffed peppers but here is the recipe:

Stuffed Peppers (*****)

2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
2 cloves garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.
Makes 4 servings
Can be frozen
Per Serving: Calories 388; Fat 27g; Protein 30g; Carbohydrate 6g; Dietary Fiber 2g;
Net Carbs 4g

I had 4 ounces of pepper-jack cheese and a 2 ounce chunk of cheddar that needed to be used up so I put the jack in the the meat mixture and the cheddar on top. These were very good. Do not use pre-shredded cheese. The powdery coating doesn't allow it to melt properly.


hope you like these!!! Glad you're here - keep posting

[buddysgirl50]

I am an avid fan of Linda's recipes but these look like new ones. I will be trying them that is for sure. I really do get tired of eggs though..

[imagood1]

have you had a mock danish? I swear you won't believe you're eating an egg!

Mock Danish
one serving

2 oz cream cheese (2)
1 large egg, beaten(0.6)
1 packet Splenda(1)
1/2 teaspoon vanilla extract(0.3)

Put cream cheese in a small, microwave-safe dish. Microwave on high for about 1 minute or until softened. Remove from microwave. Stir in the egg, Splenda and vanilla extract into the cream cheese. Put back into microwave and cook on high for 2 minutes.

Total carbs: 3.9 grams
Fiber: 0 grams
Net carbs: 3.9 grams
Cheese allowance: 2
Sweetener allowance: 1

*Note: Cream cheeses vary in carb count. So be sure to check your packages. Also note that some people add a tablespoon of fiber supplement to their Mock Danish to give it a more "bready" (sturdy) texture. If you do this, you MUST include the the fiber supplement carbs.


there is also a recipe for an eggnog shake that people really like - here's the link: http://www.atkinsdietbulletinboard.c...breakfast.html (eggnog shake for breakfast!!!) - I'm just not an eggnog kinda girl!

How are you doing?