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!
Article # 152
The possibility of GREAT Diabetes-Compatible eating
(or from eweee to ahh with a flick of your mind!!!
The other day I was enjoying a ham salad sandwich for lunch. It was only the third ham
salad sandwich I had ever made. I love ham and cheese sandwiches. I love mustard and mayonnaise on my ham & cheese sandwiches. I love chomping into celery. So why did I never make ham salad before? I make tuna salad, chicken salad, and egg salad all the time. I make them simple (on low carbohydrate breads). I make them fancy (inside tomatoes or on slivers of toasted lavash). Why not ham salad? Over the years, I have seen ham salad in deli cases. For no good reason what so ever, I deemed it: not to be eaten or considered. As I thoroughly enjoyed this sandwich, I had to wonder why I or anybody would decide something was not good to eat without ever trying it. Even more, with restrictions in my diet, why would I decide to eliminate a dish that works for my carbohydrate budget and intentionally decide not to eat it?
All kinds of folks don’t like stuff. That is perfect.
I know hundreds of people that won’t eat:
Fish-mushrooms- eggplant-broccoli- eggs-….
Cool, if they don’t like the flavor, texture, concept (mushrooms are fungi) smell, as long as they don’t like it because they have tried it at least once and found it unacceptable.
Please remember I don’t like lima beans. It is not from lack of trying. My grandmother never made a fresh vegetable because in Austria-Hungary where she grew up, they were in short supply and very expensive. My ancestors were poor. But even if they had funds, they had never been exposed too much in the way of fresh foods. No local market at the end of their street. They relied on meat, chicken, dried beans and root vegetables for a good part of their protein and “vegetable’ budget. When Bella came to the United States, she brought her mother and her mom’s methods of cooking with her. My mother was raised with her mother’s recipes and personal preferences. It is what they knew. The end result was I got feed lima beans. While I don’t enjoy VERY spicy foods, the dullness and the texture of lima beans never sat well with me. So, I feel it is fair after years of trying, to eliminate them from my diet.
How to explain my thinking that the ham salad was not edible?
Let me use my friend Linda as an example. She loves blue cheeses, onions, artichokes, and parmesan cheese. When I told her that one of my favorite stuffings for pork and chicken was an artichoke and blue cheese mixture, she all but went green. Each item separate on a plate was wonderful to her, but combined, she could not get her mind or her tastebuds around it. I don’t force anybody to eat anything, so I have never made the dish for her. I have made it hundreds and hundreds of times and it is always met with a very positive response. No many of you will say: “I love chocolate and I love potatoes but not together”. Give me a break folks. Lots of people like chocolate dipped potato chips, I don’t.
A recipe of mine was featured on Diabetes Support. It was my zucchini and tomato sautee. Thousands of people like and shared the recipe on Facebook. There was one comment that made me chuckle:
Oh great, two food items that make me gag
I guess you can’t win. The point of that recipe, and all recipes is as much to give you an idea of a different approach to creating a new dish as it is a map to a new taste.
ENJOY!!! Be happy, be healthy, be creative, keep your eyes and mind open and BE DECADENT! –w!
Broccoli and walnut Salad
4 enormous servings
Net carbohydrates 8g.
2 – medium broccoli crowns
1-2 – cloves garlic crushed or grated
½ – cup walnuts, toasted
¼ cup pitted black olives (cut in half)
6 Sun dried tomatoes (diced)
½ cup Parmesan cheese
3 Tbsp. white wine or apple cider vinegar
½ cup olive oil
½ tsp. Dijon mustard
½ shallot (minced)
Salt & pepper to taste (and your doctor’s advice)
HOW TO PREPARE THE RECIPE:
Cut broccoli into florets and blanch in a large pot of boiling salted and sweetened water for 45 -60 seconds. Shock in ice water. Drain very well on paper towels. Combine the broccoli, garlic, walnuts, olives and sun dried tomatoes. Using a sharp knife, break the parmesan cheese into shards and add to the other ingredients.
In a jar with a tight fitting top, combine the vinegar, oil, mustard, shallots, and salt and pepper. Shake to combine. Pour over the salad and toss to coat.
Pizza ETC. on a Diabetes-Compatible budget
Ok, you have been diagnosed with Diabetes. You are now ABSOLUTELY certain that every food you ever enjoyed is forbidden to you. In SOME ways, you are correct. SOME foods, in the way you ate them before, can be poor choices for you. MOST foods are just fine. Steak works, pork works, eggs work, chicken and (the hated) fish work. Even potatoes in smaller, but more delicious portions will work in your carbohydrate budget. Hey, life may not be soooo bad after all?
So you want mashed potatoes with your steak. You have two choices. 1- make a smaller amount of them, flavored so well that the small portion will work, especially if you add a delicious vegetable to your plate (try string beans and almonds) to fill in the spaces, or 2- make mashed cauliflower. It is really delicious. It is not the same, it is different. Treated with sour cream, onion, and dill, it just might be even more delicious and interesting than the same old same old. I can’t promise you that. My next door neighbor (also has Diabetes) and the ONLY thing I have had him taste that he didn’t like was mashed cauliflower. Remember that was just him. Everybody else I have ever served this dish to just loves it.
Is pasta your downfall? Sorry, good news on that front as well. Again you have a few choices. 1- That darned smaller portion. 2- Spaghetti squash (but not with spaghetti sauce, but with fresh tomatoes, roasted tomatoes, sun dried tomatoes and especially pesto sauce) Try my recipe for “Almost” Mac & cheese, it may not contain any macaroni, but still has the same cheesy gooeyness like the old “blue” box. 3- A bean based pasta. These are pretty low carb and very filling. They unlike the spaghetti squash, look, and taste like spaghetti. I warn you that they are much more filling, so a little will go a surprisingly long way.
Do you crave cake? Chocolate cake, cheese cake, apple pie, carrot cake are all possible in people sized portions …if you use toasted ground nuts or almond flour to replace a third of the flour in the recipe…and choose to use a sugar substitute. If you have nut allergies, this won’t work for you. If you have a horror of sugar substitutes, this will also not work for you. I just given you some options. You get to make your own choices.
Full disclosure: As a kid I thought pizza was, well, icky!! Pre-Diabetes, I jokingly called pizza the “perfect meal”. Hey, cheese and meat for protein, tomato for the vegetable, and crust for the grains. Times have changed. In the cooler months we have pizza once a week. I use a low carb pita bread as the base. There are other good choices as well. That mashed cauliflower with an egg beaten in, will make a pretty good crust. Just bake it on a high (400°) oven until it crisps and pile your toppings on. My recipe for baked zucchini pancakes will work just as well, I would make it as it appears in my recipe list, onions and all.
I just saw a recipe for mini pizzas made with eggplant as a base. I gotta tell you that I do this all the time as a side dish. For me, while it tastes great…it just ain’t pizza.
For me, pizza is not pizza unless you can pick it up and eat it. I am not saying anything bad about a knife and fork…but few self- respecting New Yawkers would consider such a thing. Then again, I am not so sure they (me/we) would consider breakfast pizza a thing. Making up for what I perceived as lost time, I make pizza for breakfast, lunch and dinner. No, not in one day!
My point is that there is very little that you can’t fit into your eating that you can’t make work for your carbohydrate budget!
Here I go, back to my oven, rose colored glasses firmly planted on my head and set to create a Diabetes-Compatible meal that tastes like a million bucks!
ENJOY!!! Be happy, be healthy, be creative, and BE DECADENT! –w
Chicken Pesto Pizza
1 Individual Pizza
net carbohydrates 8 g
Chef’s Note: I love chicken with pesto sauce. It is a great change from Chicken parmesan. So I thought …why not try this as a pizza. The result is beyond wonderful.
1 – JOSEPH’S Flax, Oat bran & Whole Wheat Pita
2 – tbsp. pesto sauce
2 oz. shredded cooked chicken
1 – Tbsp. parmesan cheese
2 – thickly cut slices of mozzarella cheese ( or 1/3 cup shredded)
HOW I PREPARE THE RECIPE:
Preheat oven to 450°
Poke pita bread with a toothpick. Place on a baking sheet lined with parchment paper. Place in pre-heated oven for 4-5 minutes until it just starts to crisp. Remove from the oven and spoon the pesto sauce over the pita bread and even it out with a pastry brush. Top with the shredded chicken and mozzarella cheese, and parmesan cheese. Raise the heat to 475 and bake until the cheese is melted and bubbly.