The GOAL of this site is to help people with Diabetes transform what we can or should eat, into what we WANT to eat!
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!
Finding YOUR way to fill YOUR Diabetes-Compatible Desires
The other day I was in the checkout line at my local “stupidmarket.” The person ahead of me was buying a product I have seen advertised specifically for people with Diabetes. It is a drink (shake) that isn’t supposed to spike your blood sugar. I HAVE NEVER TRIED this product. Not for any other reason than that I don’t like the taste of the pre-packaged shakes that I have tried in the past. Even as a kid I didn’t like packaged chocolate milk or strawberry milk. Made fresh to order, that is an entirely different story.
Being the nosey (I like to think inquiring) shopper that I am, I asked this person about the product and if she liked it.
“I am a chocoholic and this allows me my daily bit of chocolate without eating a candy bar or a power bar and does not spike my sugars.”
What a great approach to feeding her cravings. Find something that works for YOU!!!
She went on to say that she was not as vigilant about her eating as she should be, especially since she is a nurse and thought that she should know better. Good thing none of us, except you and me ARE perfect. I see perfection in what she is doing: MAKING IT WORK FOR HER.
I pulled one of my cards out of my wallet and handed it to her. I mentioned to her that I use Hershey’s Special Dark cocoa powder to make my chocolate, but Diabetes-Compatible desserts. Her eyes lit up like Christmas. No dreams of Sugar Plums for this lady….just chocolate in abundance.
Now, it isn’t that I particularly endorse this brand of cocoa powder. It is NOT made for people with Diabetes. What is so is that it is very widely available. It is made for anybody who likes that deep dark chocolate taste. It just happens to fit into MY carbohydrate budget with 3 grams of carbohydrates and 1 gram of fiber for a tablespoon. A tablespoon of dark chocolate gives you a big chocolate bang for very few carbohydrate grams. As a kid, I used to separate the dark chocolate minis from the big bag of candy. They were my favorite. I know, I know, some people hate dark chocolate. Lucky for me I am not one of them.
I told this lady to look at this website and click the desserts tab and scroll down to all of the chocolate possibilities. I told her I shared her passion for chocolate and that even though I had type 2 Diabetes, I make chocolate cakes, and crèmes, and even a sauce to drizzle over my chocolate cake.
My point is that there are a lot of everyday foods out there that YOU can incorporate into your daily meal plans. Some of them like the cocoa powder are special treats. Some things are just as decadent like mayonnaise or butter that are low or carbohydrate free and are made for everybody that wants them. Chicken or tuna salads are a little dry without a bit of mayo.
Some of the breads that I buy and enjoy are not made specifically for people with Diabetes. They may be designed to have fewer calories or high fiber content. That they fit into my carbohydrate plan is just a LUCKY coincidence.
The few things that are promoted as “Diabetic-Friendly” are not always as tasty as they might be. What, are we being punished?
I must tell you that some of the low or reduced carbohydrates are not so wonderful. I tried some low carb tortilla here in New Mexico. They tasted sorta alright, but were dry and mealy. On the other hand, Joseph’s and Tortilla Factory both make a very good product that I use fairly often.
It is trial and error. I am talking about flavor here. I know, I always talk about flavor and texture. What good is a low carbohydrate product if YOU don’t like it?
The rest is up to you. I can’t tell you how many grams of carbohydrates a day are going to work for you. I am NOT going to tell you what products to use. I just share with you my experiences with recipes and products that have kept me on track for the last seven years and have helped me maintain a healthier lifestyle and a comfortably low A1C. It was up to me….and it is up to you.
In honor of this nice lady that shared her experience with me, I dedicate this recipe to her. I love chocolate, I love pecan pie and they say…bippity bobity boo!
ENJOY!!! Be happy, be healthy, and BE DECADENT! –w
Chocolate Pecan Pie
Net carbohydrates 11g.
Chef’s note: I have been trying for years to make a more than acceptable pecan pie. The problem is the corn syrup. In the past, I often added chocolate chips and/or a chocolate liqueur to the batter so I thought: Why not just make a chocolate crème and pour that over the pecans?
I love chocolate, but this comes out sooo chocolate, I like to serve it with a lightly sweetened whipped cream or sweetened sour cream.
Spray for the pan
(9-10 inch removable bottom fluted tart pan)
2/3. cup flour ( you can use whole wheat)
½ cup toasted Pecans
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
½ tsp. baking powder
4 tbsp. butter
1 large egg
3 large eggs
2/3 cup GRANULATED SUGAR SUBSTITUTE
3 TBSP. coffee (I use powdered espresso)
½ cup. Sour cream or heavy cream
1 tsp. pure vanilla extract
2 TBSP. bourbon, brandy, or coffee liqueur (OPTIONAL)
3 TBSP. Hershey’s Special Dark Cocoa powder
1 cup pecan halves
HOW I PREPARE THE RECIPE:
In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Remove the dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit sections of the crust into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.
Beat the eggs until smooth. Add GRANULATED SUGAR SUBSTITUTE and beat until incorporated. Add the coffee, vanilla, and Sour cream. Beat until well mixed. Add the cocoa powder and mix well. Allow to sit for 20 minutes so some of the air from the beating is released (this will help keep the filling from cracking).
Arrange the pecans in concentric circles. Slowly (so not to disturb your pecan design), pour the chocolate mixture into the crust.
Preheat oven to 350°
Bake at 350 for 25-30 minutes until a toothpick comes out clean. Transfer to a rack and cool. Refrigerate for 2-3 hours.
I like to serve with lightly sweetened whipped cream or sour cream
Loving and hating Diabetes-Compatible foods
When I was signing up for local health insurance, my agent told me that Diabetes is rampant in this area. Both the Native American and Hispanic populations are prone to Diabetes.
We are everywhere
The other day I was purchasing a ceiling fan. How it came about I don’t know, but the salesperson turned to me and said: I just found out that I have Diabetes. The sadness in his face broke my heart. We are everywhere. He also said he was at fault. Boy did he ever have the wrong person to say that to. I could not help myself. I laid into him like a bat out of hell, “You have Diabetes, I have Diabetes, 30 plus million people in the United States alone have Diabetes and….we are not the cause of it”. It hits some ethnic groups more than others. Diabetes is not contracted by something you did. Oh you say you ate badly and did not exercise. That may be part of it but so many people that ALSO did not eat right or exercise DO NOT have Diabetes. It is how our body reacts to those practices.
I commiserated with him and told him how I felt when I was freshly diagnosed. I also shared with him that it will get easier and better. I told him who I was and what I did in the Diabetes community and to give him a glimpse of hope, mentioned this spectacular Almond crème cake I pulled out of the oven that morning.
“Oh I wouldn’t like that. I like almonds but not anything flavored with almonds.”
No way was I going to argue with him. Some like them, some do not.
And I mean everywhere
The next day I am looking at window coverings for the house. You guessed it, another person with Diabetes in their life. I gave her my card. On it is a picture of my Almond Vanilla crème. She gushed.” I love almond. I love vanilla. She almost hugged me when I explained that it took less time to make this fantasy dessert than it does to clean the food processor I make it in.
“That is my kind of recipe.”
Two days, two people one to hate almond, one to love almond. Hey, everyone can’t like everything.
Even at the deli counter
The young man at the deli counter mentioned to me that his dad has Diabetes. I gave him my card. The next time I was in he said
“I looked at your site. My dad is really going to like some of those things.”
I told him about the Almond cake and a lemon cake I make. WOW- He was so excited for his dad.
Now the reason that I mention the almond thing is that I use a lot of toasted and ground almonds to substitute for some of the flour in my cakes and crusts. This cuts down the amounts of carbohydrates in the recipe and allows us to have a people sized portion. For the fan sales person, I suggested making a walnut crème or pecan crème cake. Both work EXACTLY the same way (and in truth the cake tastes almost the same. The thing is that he did not have to even think about the almonds he does not like. Is everybody happy now?
And then there is the Dentist
I found myself a new dentist. Part of all those things you have to do when you move. I am in his chair and having my teeth worked on. I tell him that I have Diabetes and write articles and share Diabetic-Compatible recipes for others with Diabetes. He is worried about his mother that has Diabetes. He isn’t sure if she is taking the best care of herself.
“She knows that if she has a tortilla for lunch she should not have a lot of carbohydrates for dinner.”
I recommended a couple of low carbohydrate tortilla products to him and gave him my card so his mom could go online and see if my work can be of assistance to her. I think his concern was that the lower carbohydrate tortillas might not satisfy mom. She is used to what she is used to.
I know that we all like what we like and hate (too strong a word?) what we hate. I am not about telling you to love everything I share recipes for. I hope you will give some of them a try and love them. If you don’t…remember, you NEVER have to make it a second time.
ENJOY!!! Be happy, be healthy, be creative, and BE DECADENT! –w
(or mini soufflés?)
Net carbohydrates 9 grams
Chef’s Note: I just heard the collective groan. Is nothing sacred? NO not when it comes to making things Diabetes-Compatible that you remember as a child and miss as a person with Diabetes. I make this in big batches and freeze what I don’t plan to use that meal. Funny thing is that as kid-like as this dish is, it is also an elegant side for a grown-up meal. Just place the mixture in a pastry bag fitted with a star tube and press out the “tots”. To quote my friend Michael: “Who doesn’t like a good “tot?” The answer is:…his wife, Sarah.
1 – large head of cauliflower
2-3 cloves of garlic, peeled and sliced thinly
2 – TBSP. Butter
Enough salted water to cover the cauliflower by about 2 inches.
1 medium shallot (you may substitute ¼ red onion or 6 scallions)
Salt and pepper to taste
1/3 cup. grated parmesan cheese
2 – tsp. fresh dill (optional)
2 – tsp. fresh parsley
2 TBSP. whole wheat flour (you may substitute white flour)
1 egg, well beaten
HOW TO PREPARE THIS RECIPE:
Sauté the shallots (or onion or scallion) in the butter until just barely golden in color. Set aside.
Bring salted water and garlic slivers to a boil. Cut cauliflower into florets.
Add the cauliflower to the water and cook for 10-12 minutes until the cauliflower is very soft. Drain and return to the pot. Keep the heat on and allow the excess moisture to evaporate a little.
Remove to a mixing bowl or the bowl of a food processor Whip the cauliflower until it is smooth. Add the dill and parsley, salt and pepper then whip until combined. Add the parmesan cheese, egg and flour and combine well. Add the sautéed shallots and stir in by hand.
PREHEAT OVEN TO 400°
Using either a small ice cream (1 ounce) scoop or two teaspoons, scoop out the mixture and round out the “tots” Place on a sheet pan lined with parchment paper or oiled aluminum foil.
Bake for 10-12 minutes until the “tot” start to turn golden brown.