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.

Friday, August 16, 2013

UPSIDE DOWN APPLE-WALNUT CAKE

1 small Granny Smith or Rome Beauty apple, peeled, cored, sliced thin
4 tbsp Splenda Granular (or sugar if your blood sugar levels allow)
1 cup white whole-wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3 tbsp butter, softened
1/2 tsp vanilla extract
2 large eggs or 1/2 cup egg substitute
2 small apples (same as above), peeled, cored, finely chopped
1/4 cup coarsely chopped walnuts, lightly toasted

Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray.  Line bottom of pan with parchment paper.

Place the apple slices in a medium bowl and toss gently with 1 tablespoon of the Splenda or sugar; set aside.

In a large bowl sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.

In a separate large bowl cream together the other three tablespoons of Splenda and the butter until smooth. Add the vanilla and mix well.  Add the eggs, one at a time, mixing well after each egg; mix until smooth.  Add the chopped apples and mix in with a large silicone spatula.

Place the apple slices on the bottom of the prepared pan and sprinkle with the walnuts.  Spoon the batter over the apples and walnuts, smooth with the spatula.

Bake at 350 degrees for approximately 30 minutes or until firm in the center.  Remove from oven to a wire rack.  Using a thin knife, go around edges to loosen cake; quickly invert cake onto serving plate.

file photo

To serve, cut with a serrated knife.

Yield: 9 servings.

NOTE: I use Splenda because that is what my doctors recommend and it has worked great for me for 16 years. However, you may use an equivalent of your favorite sugar substitute.

Monday, August 12, 2013

HOMEMADE SWEETENED CONDENSED MILK FOR DIABETICS

Make your own Sweetened Condensed Milk for baking recipes.

1 cup Splenda Granulated
1 cup dry powdered milk
1/2 cup water
1 tbsp butter

Place Splenda and powdered milk in a blender.
Place water and butter in a large microwave-safe bowl and bring to a boil in the microwave.  This will take a minute or less with most microwaves so keep your eyes on it so it doesn't boil away.

Add water mixture to the blender and blend until combined.  Scrape sides if necessary and blend again.  Blend until the sugar/powdered milk is dissolved in the hot water.

Will thicken as it cools.

May keep in the refrigerator a week to ten days.

Yield: about 1 1/2 cups.  (A 14-oz can of sweetened condensed milk holds 1 1/4 cups.)

Monday, August 5, 2013

MY FAVORITE STUFFED CABBAGE ROLLS

This is a recipe I got 45 years ago when we lived in Las Vegas, Nevada during our Air Force years.  I loved it then and I still love it.  The good thing is I still enjoy this even as a diabetic.  I did make a few changes after my diabetes diagnoses, I now use brown rice and low-sodium tomato soup.  Once I was diagnosed with diabetes and started studying nutrition, I did away with all refined grains and use only whole-grains.

8 large cabbage leaves
1 can condensed tomato soup
1 lb lean ground beef*
1 cup cooked brown rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper

Cook cabbage leaves in a large pan of boiling, salted water for a few minutes, just until softened; drain and allow to cool enough to handle.

In a large mixing bowl combine 2 tablespoons of the soup with the beef, rice, onion, egg, salt, and pepper. Divide the mixture among the 8 cabbage leaves. Fold the sides of the cabbage leaves in over the mixture and roll up.  Secure rolls with toothpicks.

In a large skillet with a lid, place the cabbage rolls seam side down. Pour the remaining soup over the rolls.

Place lid on skillet and bring to hot over medium-low heat.  Reduce heat to low and simmer 40 minutes.  Stir occasionally, spooning sauce over the rolls.


* Or chicken or turkey if you prefer.

Thursday, August 1, 2013

Grandma's Slow Cooker Recipes Post

I have a recipe on my http://grandmasslowcookerrecipes.blogspot.com blog that is a great recipe for diabetics.  It is for Apple Chicken Meatballs.  Click on the link above and check it out.  When you get to the blog type Apple Chicken Meatballs in the upper left hand corner search box.  That should bring up the recipe for you.