A diagnosis of DIABETES is NOT the end of GREAT EATING
The purpose of my website and the cookbook that is in the works is to celebrate our limitations, reinvent our diets, and applaud every positive step we make, every ounce we lose, every point our numbers go down and to let you know that:
YOU ARE NOT ALONE – IT WILL GET EASIER – LIFE WILL BE DELICIOUS AGAIN!
I hope to share with you that a DIABETIC COMPATIBLE RECIPE does not have to be a stand in for the “good stuff” but can stand alone as something wonderful.
Enjoy, be Healthy, BE Happy, Be Creative, Be DECADENT !
TO ACCESS MY RECIPES AND PAST ARTICLES, LOOK ON THE BLACK BAND UNDER THE PICTURE OF MY KITCHEN COUNTER AND CLICK ON EITHER POSTED RECIPES OR PAST ARTICLES
Disclaimer: I do mention some brand name brand products in some articles. I am not paid by the companies that make or distribute these products, nor do I own any stock in any of the companies. I mention them because…THE PRODUCTS WORK FOR ME!
Article # 261
Living with Diabetes: I hate to complain but…
Many years ago as I was checking in for a doctor’s visit, I told the receptionist that I have type 2 Diabetes. I was gob smacked by the response:
“Well thank goodness it is only Diabetes.”
Hell, it may ONLY be Diabetes, but it was MY Diabetes. Yes, it could be worse. I could have any number of other diseases that also have no cure. But the comment really rankled.
Everybody’s disease is personal to them. It is not that we are unaware that there are other people with other serious diseases out there. We can be capable of feeling empathy or sympathy for others. It is simply that whatever the condition we have is our condition and we have to deal with it. Sometimes we deal with it alone. Other times we have some kind of support system that assists us in making it more livable. No matter how “small” our disease may seem to someone else, to us it is a BIG deal. It is not a competition.
What brought this up for me are comments I have received from friends during these horrific few weeks with hurricanes Harvey and Irma. These are from people lucky enough to have come through the worst without catastrophic consequences, but not without some degree of disruption to their lives.
“A few trees are in bad shape and I lost some of my property fencing. It is gonna be a huge job to clean up. It is a mess. But I suppose I shouldn’t complain.”
“We still don’t have power (which means everything in the freezer has to be thrown away and that BUGS ME!), but it feels silly to complain about that (although I think I just did) when so many people have so lost so much over the last few weeks.”
My question is ”Is it silly or selfish to complain?”
As I said it could be worse. If we choose to ignore our Diabetes it could get worse.
There are other horrible diseases. Many have treatments which ravage the body more than Diabetes medications. But isn’t Diabetes enough?
Are we NOT allowed to kvetch and moan about what we can or can not eat?
Are we not allowed to be distressed by the side effects of a medication that has been prescribed for us?
Is having orange juice that we should not drink available in the fridge “just in case” of a low, not only a tease but an annoyance when we toss out the expired and untouched container?
Are we not allowed to worry about what lies in store for us?
Isn’t the worry about our latest reading or A1C not a serious concern?
Isn’t the worrying about what the eye doctor will tell us enough to unsettle us for a day or three?
Sure it is “just” Diabetes. There are millions out there that are seeing the ends of their life coming all too soon.
What we can do is respect and support others with other conditions.
You might want to remember that someone out there is saying: “I shouldn’t complain about my ______ , my friend Debbie has Diabetes.
An occasional complaint now and then is not so bad. It IS all about us…don’t you know?
ENJOY!!! Be happy, be healthy, and BE DECADENT! –w!
Oven poached chicken
0 grams carbohydrates
Chef’s note: This is a great way to prepare chicken for chicken salad, chicken casserole, chicken pot pie, chicken tortillas, and for the best ever chucky chicken soup ever. You can prepare it for a meal but It looks bland and boring on the plate. It is a great way to use the jumbo chicken breasts that ONLY seem to be available these days, or even the part you cut away to get a normal serving.
2 boneless chicken breasts OR 4 boneless chicken thighs
Salt and pepper to taste (and your doctor’s advice)
1 medium garlic, grated or finely minced
1 large shallot or 4 scallions, finely chopped
1 tsp. dry tarragon (or thyme or basil)
1 TBSP. olive oil
HOW TO PREPARE THE RECIPE:
Preheat oven to 400 °F.
Combine all the ingredients together in an oven proof dish.
Cover TIGHTLY with aluminum foil.
Bake for 34 minutes. Allow to cool covered.
Either shred or dice the chicken. Add to any of the above dishes or create a chicken masterpiece of your own.
Article # 260
Diabetes eating: Regional Foods, Memories, and Diabetes
As many of you know, I am originally from New Yawk City.
New York, like other cities all over the world, has some amazing foods. But it is the memory foods that still stick with me.
What could be more natural for a guy living in New York than to grab a bagel with butter or cream cheese on his way to work? I now have a couple of problems with this.
1- I now live in New Mexico, home of the…green chile bagel. No self-respecting person would even consider this an acceptable variety. But it gets worse. What passes for bagels here in New Mexico is closer to doughy/squishy white bread with no flavor or texture. Hey guys, a bagel is SUPPOSED to bite back at you. Wait, it does get worse. The other day I walked into an office and on the desk was this 6 inch long twisted and frosted thing. I asked what it was and was told: “it is a cinnamon twist bagel”. Whoa! Folks, to paraphrase Julia Child: “A bagel is round and has a hole in the middle”. A cinnamon raisin bagel in New York bears no kinship with this thing. So my taste memories will just have to wait until I get back to New York for a visit.
2-There is another little problem. Bagels are a high carbohydrate food. The recommended serving size is ¼ of a bagel. I don’t even want to think about that small of a portion. On the bright side, I can save a fortune on cream cheese.
So as a person with Diabetes, and a person that remembers what things are supposed to taste like, I will just have to wait until I visit New York and make my treat really count. I work very hard to manage my Diabetes and I do deserve a reward (treat) from time to time.
Southern Comfort foods
As I said, food memories are everywhere. A nice lady from the South commented on a post of mine on another site. She has just been diagnosed with Diabetes and said that as a “Southern Girl” she was used to her comfort foods. She wanted to have stuffing not just for Thanksgiving but also for her pork chops. Her other request was for rice. It really is easy peasy.
For her stuffing, I suggested replacing the bread she was using with a lower carbohydrate variety and adding more mushrooms and nuts to the mixture. Rice. No problem if you keep an open mind. “Riced” Cauliflower works pretty well for me. Like rice it is a neutral flavor. It does look like rice, has the same texture as rice, and supports a strongly flavored dish just like rice.
So if you are from Wisconsin and it is grilled cheese you miss, try it on a lower carb, higher fiber bread like Sara Lee “Delightful” or Arnold Double Fiber or on a Joseph’s Lavash or Pita (our lunch today).
Philadelphia your home town … and you are missing cheese steak? Try it on a low carb pita bread folded over to form the bun.
Maryland your home … where Crab cakes are King? Try a little (and I mean little) panko in the mix. Just remember you are making crab cakes not pancakes. Commercially crab cakes contain a lot of “bread”. It is not for the flavor but to keep the price lower. I have always made my crab cakes with very little bread.
I could go on area by area but you (and I) would get bored.
There is a funny memory for me. It is called a Charlotte Russe. No not that incredible confection of creams and lady fingers (that is great too) but this little cardboard cup with a little sponge cake and swirls of whipped cream topped with a maraschino cherry. The whipped cream is no problem if it is sweetened lightly. The cake part can be replaced by a disc or cupcake made from any number of my yellow cake recipes. I am particularly fond of my House of Orange cake for this dessert.
For many of us we are the children or grandchildren of immigrants. We remember the flavors of the “old” country even if we never stepped foot on that hallowed soil. I was lucky to have grown up in the melting pot of New York. I remember the wonderful sniffs and tastes of my friends’ homes. On the down side, many of those flavorful dishes were recipes made on a budget. They often used less expensive filer foods like noodles, rice, potatoes, and pasta to stretch the dollar. Many of those dishes can be made Diabetes-compatible by using lower carbohydrate replacements. For example: my Chicken Parmesan is just as good as the old recipe. It has less breading and more parmesan cheese to create the crust. The rest hasn’t changed much. It is still that amazing Italian combination of tomatoes, spices and tons of gooey melted cheese.
We can do the same thing for other ethnic taste treats. All it takes is a lot of thought and a little creativity.
ENJOY!!! Be happy, be healthy, be creative, and BE DECADENT! –w!
Net Carbohydrates….5-7 grams
Chef’s Note: The only thing missing from this recipe is the breading which is why it is so low in carbohydrates. The flavors and textures are exactly what you remembered. It is much faster to prepare.
You can use a commercial tomato sauce or diced San Marzanno tomatoes drained and mixed with garlic, minced onion, parsley, basil and oregano, or use roasted tomatoes for the sauce. Better yet…try all the possibilities.
2 – boneless, skinless chicken breasts (5-7 ounces each)
Salt and pepper to taste (and your doctor’s advice)
1/3 – cup tomato sauce (see suggestions above)
2- thick slices of the best mozzarella you can find
¼ cup grated parmesan cheese
2 Tbsp. olive oil
How I prepare this recipe:
Place the chicken breasts between two pieces of waxed paper or plastic wrap. Using a rolling pin or heavy skillet, pound the chicken breasts until they are about ¼ inch thick.
Heat a large frying pan and add heat the olive oil just to the point it starts to slide in the pan. Cook the chicken over medium heat for 5-6 minutes per side.
Remove to a baking dish and let cool. Top with sauce and cheeses. Bake for 25-30 minutes in a 350° F. degree oven. Serve over seasoned raw spinach, shirataki noodles, or spaghetti squash.