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Members shared their personal weight ranges and confirmed that maintaining a healthy weight as an aging diabetic depends more on doctor... Read more
I am 5'7, 69 years old and weigh 145lbs. My physician assistant does not want me to lose any weight.
@A DiabetesTeam Member Glenn, I'm 6'0", 78 years old and weigh between 162-165. I guess that's okay. Thanks.
Unless your doctor says you need to gain weight I wouldn't worry about it. I am 5 feet 5 inches and weigh 180 pounds. I am considered obese by my doctors.
I’m just under 5’ 7’ and my weight fluctuates between 145-150 which my Dr is fine with. I’ve got a large bone structure. Everyone tells me I’m to skinny.
4eggs
1/4 cup almond flour
1teaspoon vanilla extract
Coconut oil to grease pan
Optional 1t cinnamon
Recipe calls for 2t sugar but I find it unnecessary .
In a medium bowl, whisk the eggs, ground almond, vanilla extract, ground cinnamon, and sugar-free crystal sweetener of your choice. Whisk until all the ingredients are perfectly combined and no lumps form. Set aside.
Warm a 9-inch crepe pan under medium heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
Scoop the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/4 cup is what you need to make a 9-inch crepe.
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
Fill with berries and roll up too with whipped cream
Less than 2net carbs per crepe. Plus the berries and cream still comes in under 20 total carbs.
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