WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Thursday, June 30, 2011

NO BAKE DATE-OAT BARS

1 pkg (8 oz) pitted dates, chopped
1 tbsp white whole-wheat OR garbanzo bean flour
1/2 cup water
3/4 cup unsweetened grated coconut
1/2 cup unsalted butter
1/3 cup Splenda Granular or equal amount of your favorite sweetener
2 1/2 cups quick-oats, uncooked
1/2 tsp vanilla extract
Non-stick vegetable cooking spray

In a large mixing bowl, combine chopped dates and flour. Toss lightly to coat. Place water in a 1-cup glass measuring cup and microwave on high until boiling. Pour water over dates. Add coconut, butter, and Equal to dates. Mix well. Spray a square baking pan with vegetable spray. Spoon mixture into pan. Cover and refrigerate until set. Cut into 24 bars. Store in refrigerator in an airtight container.

Monday, June 27, 2011

FEET

Diabetics always have foot checks when they see the doctor. Taking care of ones feet is very important. But did you know that over 10% of the body's 206 bones are in the foot? That's right, 26 bones are in the foot. Eat properly to protect your bones, even standing requires good bones.


Saturday, June 25, 2011

DIABETIC FRIENDLY HAM AND BROCCOLI QUICHE

1 sugar-free pie shell, unbaked
1 1/2 cups cooked and cubed ham
1 1/2 cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed and drained thoroughly
4 large eggs
1 cup low-fat milk
1/4 tsp dried onion flakes
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper

Preheat oven to 350 degrees.

Layer the ham, cheese, and broccoli in the pie shell in order given. In a medium bowl, combine all the remaining ingredients; beat well. Pour this mixture gently over the ham, cheese, and broccoli in the pie shell.

Bake quiche at 375 degrees for 35 to 45 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting to serve.

Note: File Photo

Note: This is a great item to add to your brunch table.

Friday, June 24, 2011

PORTION CONTROL WHEN EATING OUT

To help you control portion size when eating out (since most restaurant serve a meal equal to at least two servings), ask for a to-go box when the waiter or waitress brings your meal. Immediately put half of the meal in the box out of sight. And the bonus, another meal ready to be warmed up tomorrow!


Thursday, June 23, 2011

DIABETICS AND STROKE

Did you know that diabetics are more likely to have a stroke than the general population? Since immediate care after a stoke is urgent, it is important to know the signs of stroke. Remember the word FAST to help you remember the signs. They are:
Face: Numbness in the face, changes in vision, uneven smile
Arm & Leg: Weakness or numbness, trouble walking
Speech: Slurred Speech, Inappropriate words, Mute (words won't come)
Time: Time is of the essence; call 911 at the first signs!

Did you know stroke is the 3rd leading cause of death in the United States?
Approximately 800,000 suffer a stroke each year.

There is one drug that can reverse symptoms and reduce long-term disablility in those who suffer an ischemic stroke (abstruction of blood flow to the brain). However it must be administered within 3 hours of symptoms and test must be run to determine if the stroke was ischemic before the drugs can be administered. Thus the need for getting to a hospital immediately.

F.A.S.T. stands for:
  • Face drooping—Can the person smile normally, or does one side of the face droop?
  • Arm weakness—When the person raises both arms, does one drift downward?
  • Speech difficulty—Can the person speak normally, or is speech slurred?
  • Time to call 911—If you see or experience any of these symptoms, call 911 immediately.
A person does not have to be experiencing all these symptoms to be having a stroke. Any one symptom is enough to call 911 immediately. The faster treatment can be started, the better.

Wednesday, June 22, 2011

BLUEBERRY LEMON BREAD and SUGAR-FREE POWDERED "SUGAR"

The lowly little blueberry is one of our most nutritious foods. This antioxidant-rich little berry packs a big wallop of a nutritional punch and we should all make blueberries a part of our diet. The good thing is they are very tasty and can be a great addition to our diet. One of the best ways to incorporate blueberries is by using them in baking. This delicious Blueberry Lemon Bread is proof of that. Directions for making the sugar-free powdered sugar glaze follows.

2 cups white whole wheat flour
2/3 cup Equal Granular
2 tsp baking powder
1/2 tsp salt
1/4 cup egg substitute or 1 egg
1 egg white
1/2 cup unsweetened applesauce
1/2 cup skim milk
3 tbsp butter, melted (or canola or coconut oil)
1 cup fresh blueberries
2 tsp grated lemon peel

GLAZE:
1/3 cup unsweetened powdered sugar*
2 tbsp lemon juice
Preheat oven to 350 degrees. Spray an 8-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the flours, Equal, baking powder and salt. In a small mixing bowl, beat the egg substitute, egg white, applesauce, milk and butter together. Stir into the dry ingredients just until moistened. Fold in blueberries and lemon peel. Put batter in prepared pan and bake for 60-65 minutes or until a toothpick inserted in the center of loaf comes out clean.

If desired, combine the glaze ingredients and pour over loaf while it is warm. Cool in the pan 10 minutes then remove to a wire rack to finish cooling.

To make sugar-free powdered sugar:

* Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Now don't tell. Most people won't know the difference.




Sunday, June 12, 2011

BABY STEPS

Do you have a hard time eating right? Take baby steps and you will be amazed how easy it is. Start with something as simple as choosing healthy foods more often than unhealthy ones. Each time you succeed it will give you confidence to do it again.

A few simple examples are to have a sugar-free cookie rather than a regular one. Or when baking, substitute a small amount of whole-wheat flour for an equal amount of the called for all-purpose. If fresh vegetables aren't available to you, choose frozen over canned. Choose fresh fruit over baking them into a pie. Once you get used to the small changes, you will find yourself going with the healthy choice.






Saturday, June 11, 2011

BLUEBERRY BRAN MUFFINS


1 1/2 cup white whole-wheat flour
1 tbsp baking powder
1 1/2 cups bran flakes cereal
1 large egg
1/4 cup less 1 tbsp Splenda granular
1 tbsp sugar
1/4 tsp salt
1 cup skim milk
1/4 cup vegetable oil
1/2 cup fresh or frozen blueberries

In a medium bowl stir together the flour, sugar, baking powder, and salt; set aside.

In a large mixing bowl, combine the cereal and milk. Let mixture stand about 3 minutes or until the cereal softens. Add the egg and vegetable oil; mix together well. Add the flour mixture, stirring only until combined. Gently stir in the blueberries. Divide the batter evenly into 12 muffin cups that have been sprayed with nonstick cooking spray. Bake at 400 degrees for about 20 minutes or until golden brown.




Thursday, June 2, 2011

OATS AND NUTS ARE IMPORTANT TO DIABETICS

Oats and nuts should be major foods in diabetics meal plans. That is not to say you have to eat loads of either. Oats are easy to work into the diet through morning cereal, snack bars and mixes, etc. When you eat nuts, use the unsalted variety and do not smother them in candy coatings. Try to work a portion of both oats and nuts into you diet everyday.