I have found that trying to combine eating low-carb and feeding my diabetic husband to be a bit of a challenge. I fell into a trap of my own making several months ago, opting to eat what HE ate. NOT GOOD! Mostly now, I can fix low carb meals and then add extra things he can also eat into the mix.
I have found that getting a husband to try new foods, substitutions, and new recipes is a character-building exercise. For example, the substitutions of spaghetti squash for pasta and riced cauliflower for rice just won’t work for him. He’s like a little kid, making faces and being quite dramatic. Happily, though, he is very supportive of my trying new recipes.
I tried one for chicken thighs in the crock pot last night. You’re supposed to thicken the juices with xanthan for use as a gravy. I made rice for him and I ate spaghetti squash. I like anything with a gravy-like sauce, so I thought it was pretty good. He praised the tenderness of the chicken, and he liked the rice, but the sauce, not so much.
I’ll cut up the leftover chicken tonight, combining it with cream of chicken/mushroom soup that he particularly likes, and serve it over rice for him and cauli-rice for me. It’s not quite as low-carb with the soup, but I can work around it to make my day come out under my limits.
Meanwhile, I’m glad we’ve found some substitutes for things he loves so he doesn’t feel deprived and walk around looking hangdog:
- Arizona Zero Peach Tea
- Alpine Sugar-Free Apple Cider Mix
- A&W Sugar-Free Soda
- Sweet Freedom Blue Bunny Ice Cream Sandwiches
- Sweet Freedom Blue Bunny Ice Cream Cones
- Jello Sugar-Free Cups
Now I just have to practice NOT feeling deprived MYSELF when he eats without having to worry about carbs…. (I’ll try to make a list of good things I have found that make eating low-carb much easier and post them for those who might be interested.)