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.

Monday, August 29, 2011

PUMPKIN OATMEAL RAISIN NUT COOKIES

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/3 cups quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
1/2 cup Splenda Baking Blend
1/2 cup packed Splenda Brown Sugar Blend
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts or pecans
3/4 cup raisins

Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.

In a medium bowl combine the flours, oats, baking soda, cinnamon, and salt; set aside.

In a large mixer bowl beat butter, Splenda both white and brown, until light and fluffy. Add pumpkin, egg, and vanilla extract mixing well. Add th flour mixture and mix in well. Stir in the nuts and raisins. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets.

Bake at 350 degrees for 14 to 16 minutes until cookie are lightly browned and set in the centers. Allow to cool on baking sheets for a couple of minutes then remove to wire racks to cool completely.

Yield: 4 dozen cookies


Saturday, August 27, 2011

HEART ATTACK

As we diabetics know, diabetes over the long term causes damage to other areas and makes us more likely to suffer heart disease along with other problems. Did you know that many people, especially women, who have heart attacks do not have any or severe chest pain? In addition to chest pain, other signs of heart attack can include chest pressure, shortness of breath, nausea, indigestion, excessive sweating, fainting, dizziness, heart palpitations, and left arm pain. If you think you or a loved one may be suffering a heart attack, call 911 and chew an aspirin-full dose 325 mg. The sooner heart attacks are treated, the better. When blood flow is cut off to any part of the heart during an attack, that heart muscle may become damaged or die.

SHRIMP SALAD

21 to 25 shrimp peeled and deveined
1/4 cup + 1 tbsp fresh lemon juice,halves reserved
1 tsp minced fresh parsley
5 parsley sprigs
1 tsp minced fresh tarragon leaves
3 sprigs fresh tarragon
1 tsp whole black peppercorns
2 cups cold water
fresh ground black pepper
1 tbsp sugar
salt
1/4 cup light mayonnaise
1 small celery rib, minced
1 tbsp minced shallot

Combine the shrimp, 1/4 cup of the lemon juice, the lemon halves, parsely sprigs, tarragon sprigs, whole peppercorns, sugar 1 teaspoon salt, and water in a medium saucepan. Place over medium heat and cook the shrimp, stirring several times, until they turn pink and the centers are no longer transluscent - about 8 to 10 minutes. Remove from the heat, cover, and let shrimp sit in the broth for 2 minutes.

Fill a medium bowl with ice water. Pour the shrimp into a colander and drain, discarding the lemons, herbs, and spices. Immediately transfer the shrimp to the ice water to stop any cooking and pat dry with paper towels.

In a medium-sized bowl, whisk together the mayonnaise, celery, shallot, remaining tablespoon of the lemon juice, minced parsley, and minced tarragon.

Cut the shrimp in half lengthwise and then each length into thirds. Add shrimp to the mayonnaise mixture and toss to combine. Season with salt and pepper to taste, if desired.

Friday, August 26, 2011

CHICKEN ROLLS ITALIAN-STYLE

4 (1 to 1 1/2-lbs) skinless, boneless chicken breast
4 thin squares of mozzarella cheese
4 thin squares of prosciutto (Italian ham)
1 tsp paprika
6 tbsp fine dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter

Pound each piece of chicken breast to 1/4-inch thickness.

Preheat oven to 350 degrees.

For each chicken roll, layer a square of mozzarella cheese then prosciutto atop each chicken breast. Roll tight to enclose the filling and secure with toothpicks or kitchen string.

In a shallow dish, mix together the paprika, bread crumbs, Parmesan cheese, garlic salt, oregano, and basil to thoroughly combine. Dip the chicken rolls in the melted butter then roll in the crumb mixture to coat all sides.

Place the chicken rolls, seam side down, in a baking dish that has the bottom very lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until the rolls are golden brown and the chicken juices run clear.

Tuesday, August 23, 2011

CARBS TO PROTEIN RATIO FOR DIABETICS

Diabetics should generally eat snacks and meals having one-third as many proteins as carbs! For example, if you have a snack that contains 21 grams of carbs you want to balance that with 6 to 8 grams of protein. This is not a hard and fast rule but something that should be done as often as possible. It will help you control your blood sugar in almost all cases.



NEUROPATHY AND THE DIABETIC

Neuropathy is a functional change or pathological disturbance in the peripheral nerves. Know anymore than you did? Probably not. Let's see if we can get a better understanding of what all that mumbo-jumbo means!

The human body's nervous system has two main parts with the Central Nervous System being the one we hear the most about. This is the part of the nervous system that includes the brain and spinal cord. The one we hear less about is also a very important one. The Peripheral Nervous System is made up of the nerves that connect the Central Nervous System to the other organs and muscles in the body. As you can imagine, the peripheral nerves affect a lot of areas of the body. Now back to our original definition of neuropathy, a functional change or pathological disturbance in the peripheral nerves, one can see how neuropathy can become a big problem.

The peripheral nervous system is made up of three different types of nerves. They are motor nerves, which are responsible for voluntary movements such as waving goodbye, walking, etc. Another is sensory nerves which allow us to feel pain, hot and cold, etc. The third type is the autonomic nerves. As the name implies, these nerves control our involuntary movements such as breathing, heart beats, etc. Obviously, the nervous system is very complex and one of more nerves may be involved in neuropathy.

Symptoms of neuropathy can come on suddenly or gradually over time, depending on the types of nerves involved. Unfortunately, diabetes is the most common cause of neuropathy so we diabetics need to be aware of the symptoms because early intervention is important in treatment and recovery. In most cases, the early symptoms are weakness, pain, or numbness. Symptoms such as difficulty walking, stumbling or tiring easily, muscle cramps, trouble holding onto objects, an unsteady gait, dizziness when standing up may be symptoms. Some people complain of their hands and feet feeling as though they are wearing gloves or slippers when they are not. Because the peripheral nerves involve so many areas, there are many different types of symptoms. This can lead to problems getting a diagnosis since so many of these symptoms also relate to other illnesses. If you notice one or more of these symptoms for an extended time, check with your doctor. He or she may refer you to a neurologist, a doctor whose specialty is the brain and nerve disorders. A complete history of the symptoms should be presented and such tests as an EMG (electromyography), blood tests and urine tests will probably be done.

The key to recovery is to seek help as soon as you suspect problems. Recovery time depends on how much damage has been done and if nerve damage is left untreated for a long period of time, the symptoms could become irreversible. Don't ignore the symptoms! This is your life, your future and your comfort we are talking about here. Most of us human beings have a tendency to think it's our imagination, it will get better on its own, the doctor will think I'm just a complainer, I'll mention it when I see the doctor in six months, etc. Wrong! At the risk of repeating myself, I feel that I must stress early diagnosis and treatment is important for this one. Don't let yourself have permanent nerve damage because you waited too long to admit you had a problem.

Sunday, August 14, 2011

Carb Choices

When you see Carb Choices in the nutritional information of a recipe or a product label, 1 carb choice is equal to 15 carbs. So if something has 29 or 31 carbs it would be equal to 2 carb choices.

Saturday, August 13, 2011

SMART BALANCE OMEGA BUTTERY SPREAD

Information on another margarine spread:

1 tablespoon of this spread = 80 calories, 5 grams (2.5 g sat)fat, 85 mg sodium

This product is made from a natural blend of soybean, palm fruit, fish, flaxseed, canola, and olive oils. Due to the fish oil there is a small amount of omega-3 fats which are heart-healthy fats.

Works well as a topping, and also for cooking and baking.

NOTE: This same product in the "Light" version has 30 calories less, 1 gram less saturated fat, and should not be used for baking as it has a high water content.

Wednesday, August 10, 2011

KEEP MEALS EVEN

One thing diabetics should never do is eat small meals or skip meals during the day so they can eat a big dinner/supper! Nutritionists warn that diabetics need to keep their carbs leveled out over the day. Skipping meals or eating light so one can eat a big meal later will cause a definite roller coaster of blood sugar levels.

Tuesday, August 9, 2011

NO MAYO BEAN SALAD

2 cans kidney beans, drained
1/2 cup diced onion
3/4 cup pickle relish
3 hard-boiled eggs, diced
2 tbsp cider vinegar
2 tbsp Splenda

In a medium mixing bowl, combine all ingredients. Mix well.

CHEWY CHOCOLATE CHUNK AND CHERRY COOKIES

1/4 cup soft vegetable oil spread
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup Splenda Granular
1/2 tsp baking soda
1/8 tsp salt
1/4 cup egg substitute or 1 egg
2 tbsp cocoa baking powder
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white baking chocolate, chopped
1/2 cup dried tart cherries, coarsely chopped

Preheat oven to 350 degrees.

In a large mixer bowl on medium to high speed, beat the vegetable oil spread. Add the Splenda Brown Sugar Blend, Splenda Granular, baking soda and salt. Beat until the mixture is well mixed, scraping down the sides of the bowl occasionally.

Beat in the egg, cocoa powder, and vanilla until combined. Beat in the flour. Using a wooden spoon or large plastic spoon, stir in the oats and flaxseed. Stir in 3/4 of the chopped dark chocolate and 2 tablespoons of the chopped white chocolate along with 1/3 cup of the chopped cherries.

Drop the mixture by rounded teaspoonsful 2-inches apart on ungreased cookie sheets. Top with the remaining chocolates and cherries. Bake 8 to 10 minutes or until the edges are set. Allow cookies to cool on baking sheets for 1 minute. Remove cookies to wire racks to cool completely.

To store cookies, layer them between sheets of waxed paper in an airtight container at room temperature. Will keep for 5 days or a month in the freezer.

Yield: About 28 cookies.
Per cookie: 84 cal, 4 g (2 g sat)fat, 0 mg cholesterol, 53 mg sodium, 14 g carbs, 1 g fiber, 1 g protein (If you use egg substitute, that lowers the calories to 70 and the carbs to 10 grams.

IT'S IN THE EYES OF THE BEHOLDER

The eyes are the window to the brain. You can trick your mind into thinking you are eating more simply by using a smaller size plate. Forget the huge dinner plates and go for the smaller ones. Also, cut your food into smaller pieces and spread the food out on the plate. Suddenly your mind will believe you have more food than you actually do. Put these tips into practice daily and you will be surprised how quickly you become adjusted to eating less.

Sunday, August 7, 2011

NO CLEAN PLATES!

Do you remember your parents telling you to clean your plate? Were you told to be thankful for your food and not waste it because kids all over the world were going hungry? Those old adages need to be thrown out the window! With the obesity epidemic and diabetes being at epidemic levels, you should teach your children to take smaller portions of food and to stop eating when they feel full. Children used to be busy from the time they got up until they went to bed. They rode bikes, took walks with grandparents, played in the backyard on swingsets, played neighborhood games of stickball and baseball, etc. Now they sit in front of a TV or video game. Too much food on their plates and being forced to eat every bite could be setting them up for a lifetime of health problems.

Saturday, August 6, 2011

SPLENDA BROCCOLI SALAD

4 cups broccoli florets
1/4 cup chopped red onion
2 tbsp Splenda granular
2 tbsp cider vinegar
2 tbsp mayonnaise
2 tbsp sunflower seeds,roasted
3 tbsp seedless golden raisins

Discard any broccoli stems and finely chop the florets; set aside.

In a large mixing bowl, combine the onion, Splenda, vinegar, mayonnaise, seeds, and raisins. Add the broccoli and toss until well coated. Chill until serving time.

Yield: 6 servings
Per serving: 3 grams protein to 10 grams carbs


Thursday, August 4, 2011

GINGERED NOODLE SALAD

4 oz dry whole-wheat spaghetti or linguine

Cook pasta according to the package directions. Toss with the dressing below:

NOODLE DRESSING:
1 tbsp minced ginger
3 tbsp Splenda granular
1 tbsp catsup
1/4 cup lite soy sauce
1/4 tsp Chinese chile paste*
1 tbsp water
2 tbsp lime juice
1 tsp canola oil
2 cups mixed salad greens
4 lime wedges for garnish, if desired
In a medium saucepan combine the ginger, Splenda, catsup, soy sauce, chili paste, and water. Bring to a simmer over medium-low heat and simmer for 1 minute. Remove from the heat then add the canola oil and lime juice. Using a wire whisk, blend well.

Add the cooked and drained noodles to the dressing and stir in well to coat.

To serve, divide the salad greens evenly among 4 salad plates. Top with the noodles. Garnish each with a lime wedge, if desired.

*If you don't have the Chinese chili paste, substitute a small amount of crushed red pepper to taste.

COMPLEX CARBS TO BOOST YOUR MOOD

Feeling down or depressed? Eat more whole grains, fruits, vegetables, and legumes. Yes, these are carbohydrate foods but they are the complex (or good) carbs. These carbs boost your serotonin levels. Serotonin is a mood-elevating chemical in the brain.