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, January 30, 2015

DOUBLE CHOCOLATE PIE

1 pkg (1.4-oz) sugar-free instant chocolate pudding mix
2 cups cold fat-free milk
1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 sugar-free pie crust, baked or 1 reduced-fat graham cracker pie crust
1 pkg (1-oz) sugar-free white chocolate instant pudding mix

Beat chocolate pudding mix with 1 cup of the milk for 2 minutes with a wire whisk (mixture will be thick). Stir in half the whipped topping and spread in the prepared pie crust.

Repeat the process with the white chocolate pudding mix, remaining milk and whipped topping. Spread this mixture over the chocolate layer.

Refrigerate for at least 4 hours before cutting to serve.

Top each slice with a dollop of whipped cream or additional whipped topping, if desired, before serving. Garnish with additional graham cracker sprinkles and fresh berries, if desired.




Sunday, January 25, 2015

LOADED CAULIFLOWER

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise made with olive oil
1/2 cup low-fat Sour Cream or plain yogurt
2 cups Colby Jack Cheese (Best to use low-fat cheese.)
8 oz container sliced mushrooms 

Preheat oven to 425°
Lightly spray an oblong casserole dish with nonstick cooking spray; set aside.

In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cup of cheese, mushrooms and cauliflower: mix well. Place a in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.



Note: A friend gave me this recipe and I reworked it a little to make it more diabetic-friendly. Even better, cut back on the cheese if you want to.

Friday, January 23, 2015

SPINACH WITH CHICKPEAS

I love spinach and I love chickpeas. I am not crazy about raisins so I omit them. This is a healthy recipe I got from LifeScript.
  • 2 pounds baby spinach
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19-ounce can chickpeas, rinsed
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot paprika
  • 1/2 cup golden raisins
  • 1/2 cup reduced-sodium chicken broth, or vegetable broth

1
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
2
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.


HOMEMADE SWEETENED CONDENSED MILK

  1.  2 cups milk
  2. 1 cup Splenda
  3. 1 pinch baking soda

  4. Pour the milk in a pan and add the Splenda.
  5. Bring to a boil and then simmer on a medium-high flame, stirring regularly. It needs to reduce by half its volume.  This should take about 20 minutes.  The milk can boil over anytime, so keep watching it.
  6. After about 17-18 minutes, the milk will turn a very vibrant color and the texture will be very frothy.
  7. Switch off the flame and add the baking soda. Stir well and let it cool.
  8. Once cooled, stir well and store in an air tight container or use immediately.

Note: My diabetic version of a recipe from Manu's Menu.

Thursday, January 22, 2015

STRAWBERRY GINGER ALE SALAD

1 pkg (4-serving size) sugar-free strawberry gelatin
1 cup boiling water
1 cup sugar-free ginger ale
1 cup sugar-free frozen sliced strawberries, thawed and drained

Dissolve the gelatin in the boiling water, stirring until completely dissolved; stir in the ginger ale. Refrigerate until mixture is partially thickened.

Remove from refrigerator and stir in the well-drained strawberries; mix well. Pour mixture into a prepared mold or square glass dish and chill until firm.

Yield: 4 servings

Variation: Add a small sliced banana, if desired.


Wednesday, January 21, 2015

CREAMY CUSTARD SAUCE

For a light dessert serve this creamy custard in individual dessert dishes garnished with a handful of fresh berries.

3 cups cold low-fat milk
1 pkg (4-serving size) Vanilla-flavored sugar-free instant pudding mix
1/4 tsp ground cinnamon (remember cinnamon is a blood sugar stabilizer)

Pour milk into a large bowl; add pudding mix and cinnamon. Beat with a wire whisk for 2 minutes until thickened.

Cover and refrigerate until ready to serve then top with the berries, if using.


Tuesday, January 20, 2015

SOME NUMBERS ON DIABETES

These are numbers from 2014:

29.1 Million Americans have Diabetes - are you one of them? If so are you taking your meds, exercising and eating a healthy diet?

86 Million Americans have Prediabetes - are you one of them? If so are you doing everything the doctor tells you to take care of your health?

$245 Million is the annual cost in America of diabetes caused lost wages and diabetes medications.

Did you know that 1 in 4 Americans over the age of 65 have diabetes?

If you fall into either of the above catagories or if you have a family history of diabetes I suggest you pay attention to your health by eating a healthy diet, exercising - something as simple as walking will do, and faithfully take any medications your doctor prescribes. Complications from diabetes are serious but with proper meds and taking care of yourself you can live a normal life.

If you don't know where to start in changing your diet there are many healthy tasty recipes on this site.


Monday, January 19, 2015

AUTHOR KAREN KINGSBURY'S NO CARB SPAGHETTI

My NO-CARB SPAGHETTI!
* Spiralize 6-8 zucchini
* Sautée in 4 T butter
* Separate pan - Brown 2-3 lbs of grass fed beef. Drain fat. Season. 
* Combine cooked zuchinni "noodles" and cooked beef.
* Add 2 jars no-sugar organic pasta sauce.
* Place mixture in casserole dish
* Sprinkle grated cheese on top
* Bake at 350 - 30 minutes.
(Ok - not No Carb. But less than 2 carbs per Cup ... 😀)

Note: I got this from Karen Kingsbury's fb page. Yum!

Saturday, January 17, 2015

JALAPENO CORN CASSEROLE

Remember to serve with a protein source.

2 (3-oz each) low-fat cream cheese, softened
1/8 cup fat-free milk
1/4 cup butter
2 cans shoe peg corn, drained
1 small can chopped jalapenos, drained
1/4 cup red bell pepper, finely chopped

Preheat oven to 325 degrees.
Lightly spray casserole dish with nonstick cooking spray; set aside.

In a medium saucepan, heat the cream cheese, milk, and butter over low heat until butter and cream cheese are dissolved. Stir in the corn, jalapenos, and pepper; mix together well.

Pour mixture into the prepared casserole dish and bake at 325 degrees for 30 minutes.

Note: File Photo




Thursday, January 15, 2015

LATEST POLL RESULTS

In our latest poll results 100% of you said you have promised to improve your diet this year. Good for you!

ORANGE CARROT PINEAPPLE GELATIN SALAD

1 pkg (3-oz) orange-flavored sugar-free gelatin
1/2 cup grated carrots
1 can (8-oz) crushed pineapple in its own juice, well drained
lettuce leaves for serving
fat-free sour cream for serving, if desired

Prepare gelatin according to the package directions; refrigerate until partially set. Remove from refrigerator and gently stir in the carrots and pineapple.

Chill salad until completely set before serving. To serve, cut into squares and place on a large lettuce leaves. Top each serving with a small dollop of sour cream, if desired.

Yield: 4 servings

Wednesday, January 14, 2015

YELLOW CUPCAKES

1 1/4 cups cake flour
1 cup white whole wheat flour
1 cup Splenda Granular
3/4 cup unsalted butter, softened
1/2 cup nonfat instant milk powder
3/4 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3/4 cup low-fat buttermilk
3 large eggs
2 tsp vanilla extract
1/2 tsp almond extract

Preheat oven to 350 degrees.
Line 18 muffin cups with paper liners; set aside.

In a large bowl, combine the flours, Splenda, and softened butter. Mix with an electric mixer at medium speed for a couple of minutes or until the butter is mixed into the flour mixture.

Add the dry milk powder, baking powder, baking soda, and salt; mix on low speed until blended.

In a small bowl,  mix the buttermilk, eggs, vanilla and almond extracts; stir well until thoroughly mixed. Add 2/3s of the buttermilk mixture to the flour mixture and mix on medium speed just until blended. Scrape down sides of bowl. Mix on medium-high speed for about 1 minute until batter appears lighter in color. Reduce mixer speed to low and add the remaining buttermilk mixture. Mix on medium speed just until blended; scrape down bowl then mix on medium speed for about 30 seconds.

Spoon batter evenly into the 18 prepared muffin cups. Bake at 350 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Frost with your favorite sugar-free frosting.


Monday, January 12, 2015

SUGAR-FREE BROWN 'SUGAR'

When a recipe calls for brown sugar you can make your own sugar-free substitute. NOTE: This recipe will make enough to substitute for 1 cup of brown sugar although it will not measure as 1 cup.

1 cup Splenda Granular
1/4 cup sugar-free maple-flavored syrup

Place both ingredients into a small mixing bowl and mix together well.

Note: File Photo

Thursday, January 8, 2015

SCRAMBLED EGG MUFFINS

This basics of this recipe are from a Quick Cooking 1999 magazine.

1/2 lb Premium Jimmy Dean Premium Pork roll sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/2 cup shredded low-fat cheddar cheese

Preheat oven to 350 degrees.

In a large skillet, cook the sausage over medium heat until no longer pink. Stir while cooking to break up into crumbles; drain well.

In a large bowl, beat the eggs until fluffy. Stir in the onion, bell pepper, and spices until combined. Stir in the drained sausage and the cheese.

Lightly spray 12 muffin cups with nonstick cooking spray. Place 1/3 cup of the egg mixture into each muffin cup.

Bake at 350 degrees for 20 to 25 minutes or until a knife inserted in the center comes out clean.

Yield: 12 muffins


Note: Also good with fried, crumbled bacon along with or in place of the sausage.

DR. PEPPER BROWNIES

4 large eggs
1/2 cup Diet Dr. Pepper (or Dr. Pepper Ten)
1/2 cup baking cocoa powder
1 cup unsweetened chocolate chips, divided
1/4 cup chopped pecans

Preheat oven to 350 degrees.
Line a 9-inch loaf pan with parchment baking paper; set aside.

Beat eggs with an electric mixer until doubled in quantity.

Add Dr. Pepper and cocoa powder; mix together well.

Fold in 1/2 cup of the chocolate chips. Pour batter into the prepared pan.

Bake at 350 degrees for 20 minutes.

When brownies are only slightly cool melt the remaining half cup of chocolate chips; pour over brownies. Sprinkle the pecans over the top.

To serve, cut the brownies down the middle lengthwise then make 4 equal cuts crosswise creating 8 brownies.


Note: The basis of this recipe and this picture are from Runnin Srilankan

Wednesday, January 7, 2015

SALMON ORZO SALAD

This is a recipe from former first lady Laura Bush.

¼ cup crumbled feta
2 tablespoons olive oil plus one tablespoon for drizzling on salmon before cooking
1 small jar capers, rinsed
½ cup parsley, chopped
1 yellow squash, washed and cut with melon baller or make a small circles
1 medium zucchini, washed and cut with melon baller to make small circles
¼ red onion, diced
1 bunch asparagus spears, ends removed and cut into thirds
2 cup cherry tomatoes, assorted colors
½ kalamata olives, pitted and sliced
1 cup fresh spinach
1 cup orzo, cooked and drained, about 8 minutes. Do not rinse pasta.
1 small jar artichoke hearts, quartered
Note: reserve ½ the juice in the artichoke hearts jar for the salad
4 lemons, halved
4 four-ounce salmon filets (bones removed)
Adam’s reserve citrus seafood rub from HEB (If you can’t find Adam’s reserve seafood rub easily, I recommend using another seafood rub, which are usually found in the spices section of your grocery store.)

For the Dijon vinaigrette dressing:
1/3 cup red wine vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
salt and pepper to taste

For the orzo:
Sauté all vegetables except spinach in 3 tablespoons olive oil, until tender.
Laura Bush's Salmon Orzo Salad Asparagus
Laura Bush's Salmon Orzo Salad Zucchini and Squash
Pour all ingredients into a large bowl, including the spinach.
Top with hot orzo, which will wilt the spinach.
Pour half jar of artichoke hearts juice to salad.
Add Dijon vinaigrette dressing.

For the herbed salmon filets:
Drizzle filets with olive oil.
Grill over medium heat, 2 minutes per side
Grill four lemon halves until charred.
Laura Bush's Salmon Orzo Salad Salmon

Put orzo salad onto plates, place salmon on top of salad and garnish with charred lemon.
- See more at: http://americas-table.com/food/laura-bushs-salmon-orzo-salad/?utm_source=Facebook&utm_medium=Newsfeed&utm_content=Laura+Bush+Salmon+Orzo+Salad&utm_campaign=Food#sthash.l2OUbpNC.dpuf
Grill four lemon halves until charred.
Laura Bush's Salmon Orzo Salad Salmon

Put orzo salad onto plates, place salmon on top of salad and garnish with charred lemon.
- See more at: http://americas-table.com/food/laura-bushs-salmon-orzo-salad/?utm_source=Facebook&utm_medium=Newsfeed&utm_content=Laura+Bush+Salmon+Orzo+Salad&utm_campaign=Food#sthash.l2OUbpNC.dpuf

CHOCOLATE CHIP BARS

1 pkg (2-layer size) yellow sugar-free cake mix
2 large eggs, beaten
3 tbsp melted butter
2 tbsp unsweetened applesauce
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans, optional (But I always recommend adding nuts to diabetic desserts.)

Preheat oven to 350 degrees.
Lightly spray a 9X13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, using a large spatula, combine all ingredients until well blended. Pour batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack. When cooled cut into bars.

Store in an airtight container.


Monday, January 5, 2015

CHEESY CAULIFLOWER PATTIES

1 head cauliflower
2 large eggs
1/2 cup grated low-fat cheddar (or other) cheese
1/2 cup panko
1/2 tsp cayenne pepper
salt to taste
olive oil for frying

Cut cauliflower into florets and cook in boiling water approximately 10 minutes or until tender; drain. Mash while still warm.

Stir the remaining ingredients, except oil, into the mashed cauliflower. Shape mixture into patties about 3-inches in diameter.
Heat oil in skillet and cook patties in the oil about 3 minutes per side or until browned.


Sunday, January 4, 2015

FLOURLESS SUGAR-FREE BROWNIES

Ingredients
  • 12 ounces unsweetened chocolate
  • 1 cup butter
  • 1 1/2 cups Splenda sugar substitute
  • 4 eggs, large
  • 4 egg yolks, large
  • 1 tablespoons vanilla
  • 1/4 cup unsweetened cocoa
Directions
  1. Preheat the oven to 350 degrees.
  2. Melt the chocolate and butter together on stovetop or in microwave.
  3. In large bowl add the chocolate/butter mixture, Splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
  4. Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
  5. Bake at 350 degrees for 30 minutes.
Yield: 36 Brownies
Per brownie: Calories 110, Carbs 3.5 g, Protein 2.4 g

Note: Recipe and picture from Diabetic Connect

Friday, January 2, 2015

GELATIN FRUIT SPARKLES

1 pkg (4-serving size) sugar-free strawberry-flavored gelatin
1 cup boiling water
1 cup chilled sparkling water or sugar-free lemon-lime soda
1 cup combined sliced banana and sliced strawberries
6 whole strawberries, for garnish if desired
6 nice firm banana slices, for garnish if desired

Completely dissolve the gelatin in the boiling water. Add the sparkling water or soda, stirring to mix well. Chill until slightly thickened.

Stir in the 1 cup of fruit and pour into 6 small individual serving dishes or a medium serving bowl.

Chill for around 1 hour or until firm.

Garnish with the strawberries and bananas, if desired.

Variation: Use orange-flavored gelatin with 1 cup well drained mandarin oranges and unsweetened crushed pineapple, well drained.


WARM ARUGULA BREAD SALAD

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups)
  • 1 cup cherry tomatoes, halved
  • 8 cups arugula, (7 ounces)
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 3/4 ounce Parmesan cheese, shaved (1/4 cup) or grated (1/2 cup)
 
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute. Push the mixture to one side. Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds. Stir into the bread mixture. Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine. Serve warm, topped with Parmesan.

Yield: 4 servings
Per serving: 195 calories, 15 g carbs, 12 g fat (2 g saturated), 6 g protein

Source: lifescript