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.

Friday, April 26, 2013

MUSHROOM-ASPARAGUS QUICHE

1 sugar-free pie pastry
2 tsp Dijon mustard
1 1/2 lbs fresh asparagus, cut into pieces
1 medium-size sweet onion, chopped
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
1 stick unsalted butter, cut-up
3 large eggs, lightly beaten
2 cups shredded Mozzarella cheese
1/4 cup fresh parsley, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp basil
1/4 tsp oregano

Preheat oven to 350 degree.

Place pie pastry into a deep-dish pie plate and prebake for about 5 minutes.

Remove pie shell from the oven and spread the mustard over the bottom; set aside.

Steam the asparagus until tender; drain well if in water.

Melt the butter in a large skillet and saute the onion, garlic, and mushrooms until tender; add  the asparagus and stir to blend in well.

In a large bowl combine the eggs, cheese, parsley, salt, pepper, basil, and oregano until well blended.  Pour the vegetable mixture into the egg mixture, blending well.

Pour the mixture into the mustard-coated pie shell and bake at 350 degrees for approximately 30 minutes until the eggs are set.


Remove from oven and allow to set for 5 to 10 minutes before cutting to serve.

The idea for this recipe came from Eggland's Best Eggs.

Wednesday, April 24, 2013

TO YOUR HEALTH BANANA-NUT BREAD

This is one of my favorite banana bread recipes I have come up with.  It is tasty, it is moist, and above all it is healthy.

1 cup 100% whole-wheat white flour*
1/3 cup brown rice flour
1/2 cup Splenda Granulated**
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/3 cup ripe mashed bananas
1 tbsp coconut oil
1/3 cup buttermilk***
2 tsp vanilla extract
3/4 cup chopped pecans or walnuts

Preheat oven to 350 degrees.
Set out a 9-inch loaf pan and nonstick cooking spray.

In a large mixing bowl combine the two flours with the Splenda, baking powder, baking soda, and salt; set aside.

In a separate bowl combine the well mashed bananas, coconut oil, buttermilk, and vanilla until well blended.

Make a well in the center of the dry ingredients and pour the banana mixture into the well.  Stir with a wooden spoon or silicone spatula until well combined.  Stir in the chopped nuts until blended.

Spray the loaf pan with the nonstick cooking spray.  Pour the batter evenly into the pan.

Place in oven and bake at 350 degrees 45 minutes or until a wooden toothpick inserted in the center comes out clean and bread is pulling away from edges of pan.

Cool in pan on wire rack for 2 to 3 minutes.  Remove to the wire rack to cool completely.


*This is a flour that is 100% whole wheat.  It is made from white wheat rather than red wheat.  Available anywhere.  I bought mine at Walmart.

**Store brands are just as good.  I made the bread pictured above with Kroger's brand, Apriva.

***If you don't have buttermilk, make your own sour milk.  Put about 1 1/2 teaspoonsful of vinegar in measuring cup and add milk to make 1/3 cup.

Note: If you don't have coconut oil you can use canola oil.  But coconut oil adds to the healthiness of this bread.  We should all be eating coconut oil for health purposes.  Don't worry if you don't like coconut.  There is no coconut taste in the oil.




Sunday, April 21, 2013

CINNAMON SWIRL COFFEECAKE

1 cup cake flour
2 cups 100% white whole-wheat flour
1 tbsp baking powder
3/4 tsp baking soda
1/4 cup butter
1/4 cup ground flaxseed
1 1/3 cups Splenda Granulated
2 large eggs
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1 1/2 cups fat-free sour cream, divided

Filling:
2 tbsp Splenda Brown sugar blend
1 1/4 tsp ground cinnamon

Preheat oven to 350 degrees.

Sift the flours, baking powder, and baking soda into medium mixing bowl; set aside.

Cream the butter and flaxseed together in a large mixing bowl using an electric mixer.  Add the Splenda Granulated and the eggs.  Add the vanilla and beat briefly.  Add the applesauce and half the sour cream; beat until smooth.

Add the flour mixture to the batter and beat at medium speed just until smooth.  Add the remaining half of the sour cream and beat just until incorporated.  Set batter aside.

Make the filling by combining the Splenda and cinnamon in a small mixing bowl.  Stir in about a fourth of the cake batter, mixing well.

Spray a bundt pan with nonstick cooking spray and place half the remaining batter into the bottom of the pan.  Top with the cinnamon filling mixture and swirl the filling with a knife.  Top with the remaining cake batter.

Bake at 350 degrees for approximately 1 hour or until a toothpick inserted in the center comes out clean.  Remove from pan and cool completely on a wire rack.  Sprinkle lightly with powdered sugar, if desired.




To serve, cut cake into 16 equal pieces.

Friday, April 19, 2013

HEALTHY BLUEBERRY MUFFINS

1 cup 100% white whole wheat flour
1 cup brown rice flour
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup ground flaxseed
1/4 cup honey
2 large eggs
1 cup Splenda granulated
1 tsp butter flavoring
1/2 cup low-fat milk
1 cup fresh blueberries*

Preheat oven to 400 degrees.
Place paper liners into 12 muffin cups then spray lightly with nonstick cooking spray; set aside.

Sift the flours, baking powder, and salt together; set aside.

In mixing bowl, using an electric mixer, beat the canola oil, flaxseed, honey, and Splenda.  Add the eggs, one at a time, beating after each one.  Stir in the butter flavoring.

Alternately add the flour mixture and the milk, beginning and ending with flour.  Beat with mixer at low speed until blended after each addition.  Fold in the blueberries.

Spoon the batter, evenly, into the 12 muffin cups.  Bake at 400 degrees 20 to 22 minutes or until set and golden brown.  Immediately remove from the pans and cool completely on a wire rack.


Thursday, April 11, 2013

STRAWBERRY JAM

3 pints ripe strawberries, stemmed
3/4 cup water
1 pkg (1.75-oz) fruit pectin for lower sugar recipes
1/4 cup Splenda sugar blend (or 1/8 cup sugar & 1/8 cup Splenda granulated)

Cut regular-size strawberries in half, larger ones in quarters.  Crush berries using either a potato masher or food processor.

Measure 3 cups of the mashed berries into a large saucepan; stir in the water.  Gradually add the pectin, stirring until well blended.  Bring the mixture to a full boil (continues boiling even when stirred) over medium-high heat.  Boil for 1 minute while stirring constantly.  Remove from the heat.

Add the Splenda to the mixture; stir until completely dissolved.  Using a large spoon, skim off any foam that forms.  Allow to stand for 5 minutes.  (This will allow for sepa
ration of the fruit and the liquid.)

Ladle the hot jam into very hot (in boiling water) jars; wipe rims and threads of jars clean.  Screw the lids (also hot in boiling water) tightly.  Place jars into a canner or large cooker that has hot water.  Bring to a gentle boil and process for 10 minutes.  Carefully remove jars from hot water and place on towels to cool completely.  After jars are cooled, check lids to be sure they are sealed.  You should have heard lids "popping" as they sealed.  Lids that are sealed will have a slight indention in center and when lightly pressed in center with a finger tip, lid will not spring back.  Any jars that did not seal should be refrigerates.

Seals jars will keep in a cool dark place for up to a year.  Opened jars in refrigerator will last 2 to 3 weeks.


Tuesday, April 9, 2013

HOT WINGS

3 lbs large chicken wings
1 tbsp minced garlic
1/4 cup butter, melted
1/2 cup bottled hot sauce
1/4 cup spicy barbecue sauce, optional.
Large pot of boiling water
Canola or peanut oil in a deep fryer

Separate the wings at the joint and discard the tips. Drop the wings into the large pot of boiling water and cook for 10 minutes.  Remove and drain well.

Have a deep fryer of canola or peanut oil heated to 375 degrees.  Drop the drained wings into the hot oil and cook until brown and crispy, approximately 3 minutes.

Place the fried wings into a large heat-proof dish with a tight-fitting cover.

In a skillet, saute the minced garlic in the butter for about a minute; pour over the wings and stir to coat.  Pour the hot sauce over wings and fit the lid over the container.  Shake container vigorously to coat the wings well with the hot sauce.  If you want zestier wings, add the barbecue sauce and shake vigorously again.
Serve with ranch or bleu cheese dressing and/or celery and carrot sticks, if desired.