[Diabetes-talk] Lunch

Mon Nov 11 02:04:20 UTC 2013

Greek yogurt is awesome. In fact, my 14 month old son won't eat anything
else. We've been having trouble getting him to eat foods outside the
dairy category, and Greek yogurt is his favorite. Nuts like almonds are
great. I always buy raw, unsalted. I never cook with salt at home,
subbing other spices like garlic.

-----Original Message-----
From: Diabetes-talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf
Of Gregory D. Rosenberg
Sent: Sunday, November 10, 2013 4:05 PM
To: Debbie Wunder; Diabetes Talk for the Blind
Subject: Re: [Diabetes-talk] Lunch

Good afternoon Debbie and the List,

I hope everyone is having a great day.

I carry a small day pack on my should or sometimes a small waste pack.
In it I keep my diabetic supplies, a few Kind bars (Almond, Apricot,
Vanilla Yogurt or one of the Nuts and Sea Salt), a bag of a mixture of
dried fruit and nuts, One or two pieces of fresh fruit (Apples, Pears, 8
to 10 grapes, half a banana, even fresh or frozen berries (that will
though by the time I want to eat them, .) what ever is in season. I keep
my lunch between 300 and 400 calories and around 75 carbs. 

I try to avoid gluten, salt, and sugar. I always get raw nuts (Almonds,
Walnuts, or Pistachio.). If they are salted it must be with Sea Salt. I
always try my best to stay in the lower half of the Glycemic Index with
my choices. 

I am a big fan of home made soups. Especially in the cooler months of
the years. A thermos of soup or frozen container of soup. I freeze my
soup in small one cup or one pint screw top containers.

I will refrigerate a sandwich wrapped in foil and store it in an
instated container to keep it cold for lunch. I buy rye, multi-grain /
whole grain (make sure that wheat flower is listed first on the
ingredients. Otherwise you are likely buying white bread in a wolfs
disguise.), or other breads in the lower have of the Glycemic Index. I
do periodically have Sour Dough bread or English Muffins / loaf. 

I prefer not buying sandwich meat at the dell unless it is a very top
shelf brand. Sliced chicken or turkey breast, pork roast or tenderloin,
and London Broil cooked at home are the best way to control what you eat
and how many preservatives are in it. Canned tuna or Salmon in water
that is drained with a little Miraclewhip or other condiment of your
choice. I stay away from Catchup. I am a big fan of mustards on my
sandwiches. Tomatoes, Lettuce, bean sprouts, pickles, thinly sliced
olives, sliced grapes, or chopped almonds are favored toppings for my
sandwiches. Sliced or chopped almonds with sliced grapes work very
nicely in a chicken or tuna salad.

I drink mostly water or tea. Occasionally a cup of coffee. If you can
drink milk I will put 6 to 8 Ounces of milk in a small insulated wall
screw top container or thermos with a few ice cubes. This should only be
kept for four hours unless you have a refrigerator to put it in. 

On Nov 10, 2013, at 14:45 CST, Debbie Wunder
<debbiewunder at centurytel.net> wrote:

> What do you take on your lunch travels?
> ----- Original Message ----- From: "Steve & Shannon Cook" 
> <cookcafe at sc.rr.com>
> To: "'Diabetes Talk for the Blind'" <diabetes-talk at nfbnet.org>
> Sent: Sunday, November 10, 2013 10:36 AM
> Subject: [Diabetes-talk] Lunch
> 
> 
>> Hi All,
>> 
>> I sometimes travel for my job and take lunch with me on the road.  
>> What do others take on the road with them for lunch?  Thanks in 
>> advance!
>> 
>> Steve
>> 
>> 
>> _______________________________________________
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>> er%40centurytel.net
> 
> 
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--
73' & 75'
Gregory D. Rosenberg AB9MZ
gregg at ricis.com

RICIS, Inc.
7849 Bristol Park Drive
Tinley Park, IL 60477-4594
http://www.ricis.com

708-267-6664 Cell 
708-444-2690 Office
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