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.

Monday, August 31, 2020

SUGARLESS AND FLOURLESS CITRUS CAKE

NOTE: THIS RECIPE POPPED UP ON MY FACEBOOK PAGE TODAY. I AM SAVING IT HERE TO TRY LATER. THE ( ) PERSONAL REMARKS ARE MINE. THIS POSTING IS NOT A RECOMMENDATION ONE WAY OR THE OTHER AS I HAVE NOT YET TRIED THIS RECIPE.

Ingredients
  • 2 cups almond meal or almond flour
  • 1/4 cup stevia, or a sugar substitute of your choice (personal note: I never use Stevia for baking as I find it bitter at high temperatures. My favorite is Splenda Granulated)
  • 1 tsp baking powder
  • pinch sea salt (or table salt)
  • 6 eggs at room temperature
  • 1/2 cup honey (personal note: honey is a sugar, a natural one but still sugar)
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 Tbsp lemon zest
  • 1 Tbsp orange zest
Directions
  1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond meal/flour, stevia, baking powder and salt.
  2. In a separate bowl, beat the eggs and then add to the almond mixture.
  3. Melt the honey. Add the honey to the mixture along with the olive oil, lemon juice and zests.
  4. Mix well and pour into a well-greased pan.
  5. Bake for 45-55 minutes.
  6. Let the cake cool slightly in pan (type and/or size?) and then invert it onto a plate. Allow it to cool completely. Cut the cake into 18 slices an inch and a half thick.
Note: I believe this recipe is from Diabetic Club Diet.

Sunday, August 30, 2020

OVEN FRIED FISH FILLETS

It is important to use the flour and bread crumbs called for. Do not use regular white flour and regular white bread crumbs as they are not good for diabetics.

2 tbsp unsalted butter
1 tbsp olive oil
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour or almond flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain bread crumbs or your favorite low-car crumbs.

Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.

In a medium bowl, combine the egg, water and lemon juice.


In a shallow pan or dish, combine the flour, onion salt and pepper.

Coat the fish fillets with the flour mixture then dip in egg mixture. Roll in the bread crumbs. Place fillets in the baking dish, turning to coat with the butter/oil mixture.

Bake at 350 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Yield: 4 servings.
Note: File Photo

Saturday, August 29, 2020

BABY SPINACH-BACON SALAD

1 bag (7-oz) baby spinach
1/2 cup whole-grain or low-carb croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Place spinach and croutons in a large bowl; set aside.

To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.

Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.

Add the vinegar mixture to the saucepan and simmer a couple minutes. Pour over the spinach and croutons. Toss together and serve immediately.

Yield: 4 servings
Per serving: 80 calories, 5 g protein, 8 g carbs

file photo



Friday, August 28, 2020

RED PEPPER HUMMUS

Olive oil cooking spray
2 cups chopped red bell pepper
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp cumin
2 tbsp Splenda Granulated
1 can (19-oz) garbanzo beans, drained

Spray a nonstick saute pan with the olive oil cooking spray. Add the bell pepper and saute 4-5 minutes; set aside.

In a food processor, combine the remaining ingredients, add sauteed peppers. Puree 1 minute, scrap down sides and continue to puree until smooth.


Place in a covered bowl and refrigerate until serving time. Garnish with additional chopped parsley, if desired.

Yield: 15-16 servings

Note: Garbanzo beans are excellent for diabetics.
the file photo

Thursday, August 27, 2020

APRICOT GINGER PRESERVES

4 quarts water
1/2 cup lemon juice
4 1/2 lbs ripe apricots
1/4 cup lemon juice
2 tsp grated fresh ginger
1 pkg (1.75-oz) low methoxyl pectin with calcium
1 1/2 cups Splenda Granulated

Put clean jars in boiling water in a canner, bring to a simmer. Only remove jars one at a time for filling. Put 2-piece lids in a saucepan of hot water, simmer until ready to use. Remove only as needed.

Combine the water and 1/2 cup lemon juice in a large bowl; set aside.


Fill a Dutch oven 3/4 full of water; bring to a boil. Immerse apricots in this water for 20 seconds or until skin will peel off easily. Remove apricots with a slotted spoon and immediately plunge into ice water to stop the cooking process. Using a paring knife, slip the skin from apricots; cut in half and remove the pits. Place in the lemon juice water to prevent browning; drain. Place apricots in a food processor in batches and process until finely chopped. Measure out exactly 6 cups of apricots.

In a large Dutch oven, combine the chopped apricots, 1/4 cup lemon juice, ginger and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full boil over medium-high heat. Boil for 1 minute while stirring constantly. Remove from heat and add the Splenda, stirring until completely dissolved. Using a large spoon, skim off any foam.

Ladle the hot preserves into the hot jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with the lids, screwing bands on tightly. Place jars on rack in the canner. Be sure water covers jars by an inch or two. Add boiling water if necessary. Cover and bring the water to a gentle boil. Process the preserves for 10 minutes.

Remove jars and place in an upright position on a towel to cool completely. You may hear popping as the jars cool and seal. After the jars are cooled, press the center of each lid with a finger. If lid doesn't spring back it has not sealed and must be refrigerated.

Sealed jars may be stored in a cool dark place for up to 1 year. Unsealed jars and opened jars may be kept in the refrigerator for 2 weeks.
file photo

SUGAR-FREE RANCH DRESSING

I saw this recipe on another diabetic facebook page. It is tasty and easy. My fb friend who posted said he substituted 3/4 sour cream and 1/4 cup 1%  milk for the buttermilk and he enjoyed it that way. This is an equal recipe. You can use the equivalent of your favorite sweetener, if desired.

Ingredients
  • 1 cup light OR fat-free mayonnaise (I use olive oil mayo)
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped green onion
  • 2 tablespoons Equal® Spoonful*
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
    * May substitute 3 packets Equal sweetener
Directions
  1. Combine all ingredients, except buttermilk. Stir with a wire whisk until well blended. Whisk in buttermilk until combined.
  2. Cover and refrigerate 1 to 2 hours to allow flavors to blend. Use as a dressing for mixed green salads or as a dip for fresh vegetables.

NOTES:

An easy to make dressing that can also be used as a dip, with a sweet/tart flavor. Great with fresh vegetables and salad greens.
Recipe Yield: Yield: 16 servings
Nutritional info per serving:
Calories: 26
Fat: 5 grams
Sodium: 193 milligrams
Cholesterol: milligrams
Protein: 1 grams
Carbohydrates: grams

DIABETIC EXCHANGES

1 fat

Wednesday, August 26, 2020

GLUTEN-FREE ALMOND CHICKEN BAKE

4 skinless, boneless chicken thighs
1/2 cup almond meal
1 tsp salt
1 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees.
Spray a glass baking dish with nonstick cooking spray; set aside.

Combine the almond meal, salt, pepper and paprika together in a resealable plastic bag. Add thighs, one at a time, to the bag and shake to coat. Place in a glass baking sheet.

Bake 25-30 minutes until chicken is cooked through and the juices run clear.

Note: File Photo

Tuesday, August 25, 2020

BUFFALO CHICKEN MEATBALLS

1 lb lean ground chicken (or turkey)
1 tbsp dried parsley
2 garlic cloves, grated
1 small onion, grated
salt to taste
pepper to taste
1/2 cup Frank's Hot Wing Sauce
2 tbsp butter
low-fat ranch or blue cheese salad dressing for serving
carrot sticks and celery sticks for serving, optional

Preheat oven to 350 degrees.
Lightly spray a baking sheet with nonstick cooking spray; set aside.

In a small bowl, combine the chicken, parsley, onion, garlic, salt and pepper. When mixture is combined well, shape into 16 meatballs. Place meatballs on the prepared baking sheet.

Bake meatballs at 350 degrees 12-15 minutes or until cooked through.

Meanwhile, combine the hot sauce and butter in a small saucepan. Bring to a simmer over low heat.

Place meatballs in a bowl and coat with the sauce.

Serve with the salad dressing and carrot and/or celery sticks, if desired.

file photo

Monday, August 24, 2020

RASPBERRY COCKTAIL SAUCE WITH CHILLED SHRIMP

This is a SPLENDA brand recipe.
2 lbs cooked, peeled and deveined shrimp
Sauce:
1 cup no-sugar-added raspberry preserves
1/4 cup prepared horseradish
3 tbsp Splenda Granulated
2 tbsp tomato paste
3 tsp sherry wine vinegar
2 tbsp Worcestershire sauce
1 garlic clove, minced
1 jalapeno pepper, (seeded), minced
1/2 tsp salt
1 pinch black pepper

Place sauce ingredients in a blender or food processor. Blend or process 30 seconds or until smooth.

Chill sauce at least a couple hours before serving. Sauce will keep in the refrigerator for 5 days.

Yield: 32 servings
Per serving: 45 calories, 6 g protein, 4 g carbs
Dietary Exchange: 1 lean meat
Note: File Photo

Sunday, August 23, 2020

SAUTEED ZUCCHINI

1 tbsp butter or olive oil
4-5 zucchini, sliced thin
1 tbsp chopped chives
Parmesan cheese for garnish

Melt the butter in a large skillet; add zucchini and chives. Saute 4 to 5 minutes until crisp tender. Place on serving platter and sprinkle with the Parmesan cheese.
file photo

Saturday, August 22, 2020

APRICOT ALMOND BARS

As I always say, dessert recipes are not for all diabetics. Those whose blood sugar is under control should be able to eat a serving of this. Otherwise, skip this recipe. This is a good dessert recipe for large gatherings or to take to a meal that is shared with others. These are delicious for anyone, you can enjoy a piece of dessert with the others and you aren't tempted to over-indulge as you would be if this was sitting in your kitchen.


Bottom:

1 box (2-layer size) sugar-free yellow cake mix
1/2 cup butter, melted
1/2 cup finely chopped almonds
1 cup sugar-free apricot preserves

Filling:
1 brick (8-oz) fat-free cream cheese, softened
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
Dash of salt
1 tsp vanilla extract
1 large egg
1/3 cup sugar-free apricot preserves
1/2 cup unsweetened flaked coconut
1/4 - 1/3 cup sliced almonds, optional

Preheat oven to 350 degrees.
Generously grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.

In a large bowl, combine the cake mix and butter at low speed of electric mixer until crumbly. Stir in the almonds. Reserve 1 cup of the mixture. Press the remaining mixture in the bottom of the prepared pan. Carefully spread the 1 cup of preserves over the mixture. (Easier to spread preserves if warmed for a few seconds in the microwave.)


Using the same large bowl, beat the cream cheese, Splenda, flour, salt, vanilla and egg until mixed well. Lower speed to low and blend in the 1/3 cup of preserves. Carefully spread the filling over the base.

Combine the reserved bottom mixture and the coconut; sprinkle over the filling. Sprinkle sliced almonds overall, if using.

Bake at 350 degrees for 30 to 40 minutes or until golden brown and the center is set. Cool completely on a wire rack then refrigerate until serving time.

Store any leftovers in the refrigerator.

Note: Only you and your doctor know the status of your blood sugar readings. Remember this is a dessert and should be treated as such. Do not over indulge.
Note: File Photo

Friday, August 21, 2020

BALSAMIC TOMATOES

3 to 5 (depending on size) fresh tomatoes, sliced
1 cup balsamic vinegar
1/2 cup crumbled feta cheese
1 tbsp snipped fresh basil for garnish

Place tomatoes in a shallow dish and pour the vinegar over them. Cover and marinate at room temperature for 1 to 2 hours. Place tomatoes on a serving platter and sprinkle with the cheese then basil before serving.

Note: File Photo
Note: Feta is one of the saltier cheeses. If you have a sodium problem try using a lite version of another cheese.

Thursday, August 20, 2020

RASPBERRY-LEMON SMOOTHIE

I do not normally recommend smoothies for diabetics but for those who do drink them, here is a recipe you might enjoy.

1 cup frozen no-sugar-added raspberries
1 carton (8-oz) low-sugar or no-added-sugar lemon-flavored Greek yogurt
1/2 cup low-fat milk
1 tsp vanilla
(add a dash of ground cinnamon to make it more diabetic friendly)

Place all ingredients in a blender; cover and blend until smooth.

Garnish with fresh raspberries and/or lemon slices, if desired.

Yield: 2 servings of approximately 3/4 cup each
file photo

Tuesday, August 18, 2020

WHITE WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic-friendly. Remember as diabetics we should only have desserts such as this occasionally or for special occasions. And only 1 serving!

STREUSEL TOPPING:
  • 1 cup chopped walnuts or pecans
  • 2 tbsp Splenda Brown sugar Blend
  • 1 rounded tsp ground cinnamon
CAKE:
  • 2 cups white whole wheat flour
  • 1/2 cup firmly packed Splenda Brown Sugar Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat milk
  • 1/3 cup unsalted butter, softened
  • 1 large egg
GLAZE:
3/4 cup 'fake' powdered sugar (recipe below) OR Swerve 'powdered sugar'
1 - 2 tbsp water

Preheat oven to 350 degrees.
Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'
1 cup Splenda granulated
1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings. Tip: You can wrap one of the cakes in Saran-type wrap then place in a gallon baggie and freeze for another time.

file photo

Monday, August 17, 2020

CHICKEN SALAD WITH DIJON VINAIGRETTE

My version of this recipe from California is quick and easy when you buy and use a rotisserie chicken from your local deli.
2 tbsp champagne vinegar or rice vinegar
4 tsp Dijon mustard
1/4 tsp salt (optional, I suggest you omit)
1/4 tsp freshly ground black pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed and chicken roughly shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds

In a small bowl, whisk vinegar, mustard, salt, and pepper. Gradually whisk in oil until blended.

In a large salad bowl, combine the lettuce, chicken, cheese and almonds.  Drizzle the vinaigrette over the salad; toss to coat.

Yield: 8 servings
Per serving: 275 calories, 17 g fat(4 g saturated), 74 mg cholesterol, 275 mg sodium (if salt is used), 4 g carbs, 1 g fiber, 26 g protein
Diabetic Exchanges: 3 lean meat, 2 1/2 fat
Note: Remember olive oil is a healthy fat!

Note: File Photo