Big Fat Queer

October 2, 2011

I Satisfied a Craving

Last week I passed the sixth week after my weight loss surgery, and one of the things that was added to my approved foods list was pasta. Now, I’m supposed to focus on proteins and minimize carbs, but occasionally I can have some pasta. And now, with the smaller stomach, I can only eat a fraction of what I could before, so it isn’t much pasta at that.

A little over a year ago I saw Scott Conant, the celebrity chef at Scarpetta (among other restaurants), make his famous spaghetti with tomato sauce on the Food Network. I tried it and loved it. In fact I blogged about it.

Tonight I made it again, pictured above, and it satisfied a craving I have had for about a month. I froze enough sauce for two more servings, which I will not have anytime soon because if I eat too much of this I can undo all of my progress. Speaking of which, for those of you who have followed my YouTube postings, you know I have been at a plateau (not losing any weight) for three weeks. Well, over the last four days I lost five pounds, so the plateau seems to have ended. Oddly enough it ended when I increased my caloric intake, which apparently took my body out of starvation mode – or it was coincidence. Hard to know for sure.

The thing about this tomato sauce, is that once you try it you won’t be satisfied with any other tomato based pasta sauce. It is simple, but rich, creamy, unctuous and full of fresh flavor. If you want to make this sauce yourself, follow this link for details.

August 26, 2010

Eggs in Purgatory

A couple of days ago my dear friend Diana (PrincessDiana161 on YouTube, @PDi161 on Twitter) posted a picture on facebook of a dish called Eggs in Purgatory. I had never heard of it, but it looked delicious. I looked it up and found several recipes, but it is basically taking your favorite marinara sauce and putting eggs in it and letting them poach 3-5 minutes depending on how well done you want them. Diana suggested adding onions, garlic and pepper flakes, which I did. I really onioned it up. You can serve it over mashed potatoes, pasta, whatever you like. I had it over angel hair pasta (Dreamfields low carb).

I am of the opinion that most food is better with a little runny egg yolk on it, so I poached them for only about three minutes. As is the case any time you make something for the first time, there are improvements I can make. First, my sauce was a little too thin. Not too thin for pasta, but I coudln’t make wells in the sauce to put the eggs in, so I just poached them on top of the sauce. It worked, but it would have been neater with wells. Also my heat was not evenly distributed, so one egg was runny and one was not so runny. Also my plating was not as neat as I would have liked.

Nevertheless, it was delicious. I have lots of marinara left over, so I froze it and will use it again. I had a red leaf lettuce salad on the side with balsamic and olive oil.

I walked a mile and a half today.

My three day weekend has started. The weather is supposed to be nice and I have a couple of video projects in mind, so I will be doing a lot of walking.

March 30, 2010

Pasta Follow-up

Filed under: Eat Less; Move More — bigfatqueer @ 8:37 am
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This morning my fasting blood glucose was 114, which for me is outstanding. This seems to verify that Dreamfields pasta has not only a low glycemic index (the amount that it spikes glucose soon after eating), but a low glycemic load (the total amount that it raises glucose over the full period of digestion). I am happy when I can get my morning reading under 150. To measure 114 the morning after having two cups of pasta is very, very good.

March 29, 2010

Pasta and Data

Filed under: Eat Less; Move More — bigfatqueer @ 10:27 pm
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Over many years I have frequently visited a site by David Mendosa, for information about diabetes. A while back  on his site I learned about Dreamfields brand of Pasta, which as made so as to reduce the amount of digestible carbs significantly. How they sequester the carbs is a mystery to me, but the label doesn’t seem to have anything mysterious or dangerous listed. I love pasta so I decided to try it. I bought some about a year ago at a supermarket nearby, but I looked for it recently and they didn’t have it. So I ordered some from The shipment arrived today, so tonight I decided to collect some data. Those of you who know me know that I love empirical data.

I used an amount of pasta that, according to the box, was about 380 calories. Let’s round it to 400. The box indicated that while the total carbs were 82 grams, the digestible carbs were 10g. Hard to believe. While I boiled the water I sautéed some onions and mushrooms in about a tablespoon of olive oil (120 calories). I added half a cup of Muir Glen organic Cabernet marinara sauce, 60 calories and 9 grams net carbs (11g-2g of fiber). Altogether dinner totaled about 600 calories and 30g of carbs. My blood glucose level before eating was 231, a bit high. I didn’t take my meter to work today and I didn’t inject any insulin at work. I had a light carb load for lunch, but I didn’t know my baseline and I didn’t want to risk a crash. I injected 40 units of insulin before dinner. For two cups of normal pasta, with a baseline of 231, I would usually inject 60 units (my insulin resistance is pretty high).

Dinner was delicious. Here is a picture of the actual dish:

An hour after eating my glucose reading was 198. Remarkable. Usually pasta would put me in the high 200s or even over 300. Two hours after eating it was 177. Starting at 231, eating 2 cups of pasta and two hours afterwards at 177 is stunning, in my experience.  In fact, I probably over estimated the insulin, which usually continues acting 3 to 4 hours for me. I will have some fruit before bed. I am a little low on the daily calorie target anyway.

Like all things results will vary. This is just anecdotal and large as I am, I’m not a large enough sample to have any statistical meaning. But for me, it was pasta, it was good and it was guilt free.

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