QUICK AND EASY STRAWBERRY-RASPBERRY DESSERT

2 pkts sugar-free Hazelnut-flavored coffee creamer

1 cup thawed sugar-free nondairy whipped topping
3 cups sliced fresh strawberries
1 cup raspberries

Mix the coffee creamer with the nondairy whipped topping; set aside.

In a large bowl, toss the strawberries and raspberries together.  Place berries into individual dessert dishes and top each with a dollop of the flavored whipped topping.

Option: For a light, refreshing patriotic red, white, and blue dessert replace 1 cup of the strawberries with 1 cup of blueberries.

Note: File Photo

WHOLE-WHEAT PASTRY

When you need pastry for a special occasion (should not be a regular part of a diabetic diet) this is better for you than regular pastry.

1/2 cup all-purpose flour

3/4 cup whole-wheat flour
1/4 tsp salt
2 tbsp unsalted butter
2 tbsp canola oil
4 tbsp cold water, divided

In a medium bowl combine the two flours and salt.  Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.  Stir in the canola oil and sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. 

Push the moistened dough to the side of the bowl and repeat the process with the additional water, 1 tablespoon at a time, until all the flour is moistened.  Shape the mixture into a ball.  Roll out dough as you would with any other pastry recipe.

Note: File Photo - mine are never this pretty!

PUMPKIN PENNE

Pumpkin is a very healthy food and should not be put on the back shelf until Thanksgiving and Christmas.  Eat it year round.  This Pumpkin Baked Penne is a good way to enjoy pasta and get the benefits of pumpkin. 

1 pkg (14.5-oz) multigrain* penne (always use multi-grain or whole-grain pastas!)
1 tsp canola or olive oil
1 small onion, chopped
3 garlic cloves, minced
3/4 cup low-fat ricotta cheese
1/2 cup reduced-sodium chicken broth
1 can (15-oz) pumpkin
1 can (28-oz) crushed tomatoes
1 tbsp Italian seasoning
3/4 tsp red pepper flakes
1 cup shredded reduced-fat mozzarella cheese
1/3 cup grated Parmesan cheese

Preheat oven to 375 degrees.

Cook the pasta according to package directions leaving out any salt or butter/oils; drain.

In a large saucepan or a Dutch oven, heat the olive or canola oil.  Add the onion and garlic, cooking and stirring for about 3 minutes to soften.  Add the ricotta cheese, chicken broth, pumpkin, tomatoes, Italian seasoning, and red pepper flakes.  Bring the mixture to a boil then reduce heat and simmer for 5 minutes.  Remove from the heat and stir in the drained pasta.

Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.  Pour the pasta mixture into the dish and sprinkle with the mozzarella and Parmesan cheeses. 

Bake pasta at 375 degrees for approximately a half hour until bubbly and the cheese is melted and turned a golden brown.

Serve as a side dish to a lean protein item.

*May substitute veggie pasta or your favorite low/no carb pasta.

Yield: 9 servings

Note: File Photo

DIETITIAN QUOTE

"The way a person with diabetes should eat is the model we'd like everybody to follow." By Rebecca Fliszar, RD. 

DIABETIC-FRIENDLY OATMEAL-BLUEBERRY MUFFINS

I do not recommend muffins as a regular part of a diabetic's diet. However, for special occasions or just to satisfy a longing, this recipe should work for most diabetics whose blood sugar is under control.

1 cup + 2 tbsp white whole-wheat flour

6 ounces uncooked regular oats

1 tbsp baking powder

2 tbsp Splenda Blend

1/2 tsp salt

1 cup lowfat milk

1 egg or 1/4 cup egg substitute

1/4 cup canola or coconut oil

1 cup fresh blueberries

Vegetable cooking spray

1 tsp ground cinnamon

In a medium mixing bowl, combine flour, oats, baking powder, Splenda and salt. Make a well in the center of the mixture.

In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray or line with paper liners. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.

Note: File Photo

DIABETICS AND DEPRESSION

The holidays often see cases of depression on the rise. This year we add the stress over covid-19 and the isolation it brings. If you are a diabetic or know one, don't let depression set in. See your doctor if you start to feel depressed. This information applies to anyone, not just diabetics.

Did you know that diabetics may be more prone to develop depression? If you are a diabetic (info below applies to anyone) and have 3 or more of the following symptoms, talk about it with your doctor. If you only have one or two of these symptoms but they have lasted longer than two weeks, you should also talk to your doctor. 

1. You know longer find pleasure in the things you used to enjoy.
2. Changes in your sleep pattern ie trouble sleeping or wanting to sleep more than usual.
3. You wake earlier and can't get back to sleep.
4. Change in appetite - not hungry or want to eat often.
5. Trouble with concentration; you can't concentrate on what you are reading or watching.
6. You feel tired all the time.
7. You wake up feeling tired and sad.
8. Nervousness to the point you can't sit still.
9. Guilt; you feel you can never do anything right or that you are a burden to others.
10. You feel you would be better off dead and have the desire to hurt yourself.

Note: This is a file photo!

HAPPY THANKSGIVING

 

FAKE OR SUGAR-FREE POWDERED SUGAR

Diabetics often come across recipes calling for powdered sugar. You can make your own substitute for powdered sugar that works very well in recipes.  Since I first started making my own, Swerve has come out with a good product. Since I use it so seldom, I still prefer to just make my own.

3/4 cup of Splenda Granular
2 tablespoons cornstarch

Place both ingredients in a blender and blend until it is a very fine powder. Use as you would powdered sugar.

0 grams of sugar and only 4 carbs per tablespoon.

WHAT WE EAT AFFECTS BODY CHEMISTRY

‎"Everything you eat and drink changes the chemistry of your blood. Our cell membranes are lined with fats that are comprised primarily of those we've eaten in the last 90 days." Keith I Block, MD, Medical Director of the Block Center for Integrative Cancer Treatment and Director of Integrative Medical Education at University of Illinois College of Medicine. Did you note he says "in the last 90 days"? You cannot change your body overnight. You do it steadily over time!

file photo

Diabetic Stars