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Aug
03

Diabetes – a Guide to Eating Well for Diabetics – Diabetic Recipes and More

By regst
Diabetes - a Guide to Eating Well for Diabetics - Diabetic Recipes and More

When you are diabetic you are not restricted by the myths of ‘no sugar’ ‘no carbohydrates’ and so on. Rather you need to make sure that you have a healthy balanced diet. The best way of doing this is to cook your own food using special diabetic recipes, and to bear in mind some simple tips and advice when cooking.

When you are diabetic you should try to eat regular meals each day. This means never skipping a meal, including breakfast. This helps to control blood sugar levels as well as your appetite. Each meal should include starchy carbohydrates which is also a way in which to control your blood sugar levels.

As well as regular meals, you should try to avoid fats and eat more fruit and vegetables. Fruit is a great snack choice in between meals, and you should try to keep your portions up to at least five servings a day. This is easy to do when using it as a dessert, using bigger portions of vegetables with main meals, or eating fruit at breakfast. In the case of fats, you should always choose low fat products where available, and grill or steam foods instead of frying.

Your weekly diet should also include portions of oily fish, ideally two per week. This helps to protect against heart disease due to the presence of omega 3 fats. Sugar can be avoided by cutting out sugary drinks and leaving it out of recipes where appropriate. These are just a few tips for eating well, and are all incorporated into diabetic recipes that you find on the internet. You can still enjoy tasty meals by following these ideas, so find some recipes that you enjoy to cook.

Watch the video related to diabetic recipe

www.libertymedical.com This recipe for Butternut Squash and Carrot Soup takes 40 minutes to prepare and has only 70 calories per serving. Sponsored by Liberty Medical, your source for no or low-cost diabetes supplies.

Help answer the question about diabetic recipe

I need a good diabetic lemon ice cream recipe (for an ice cream maker)?
My Pappaw is a diabetic, and he used to always take me to get homemade lemon ice crem before he was diagnosed. The ice cream parlor has recently been shut down, and since then…we haven't been able to find a good recipe. I have an ice cream maker.

Please make sure it is a DIABETIC RECIPE, but is still delicious.

THANKS for any and all help!!
I want to make this in an ice cream maker!

Got it 4 him last xmas

About Author

This is a much healthier and cheaper option than buying specially made ‘diabetic food’ and is often much tastier too!

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Categories : Diabetes Diet

12 Comments

1

diabectic recipes usually have less sugar or calls for sugar sunstitues or the sugar comes from another source, example fruit juices added etc…Check this site for every and any type of question you might have along with recipes, tips for eating out etc..its awesome..
http://www.diabetes.org/home.jsp

a few good sites with recipes are:
http://www.diabetic-recipes.com/recipes.htm

http://www.dlife.com/dLife/do/recipe/RecipeMain

http://www.recipezaar.com/recipes/diabetic

2

Thank you for your excellent info.

3

Coconut Dream Pie

The most 'un-diet-like' diet friendly dessert ever!
Ingredients
2 envelopes Kraft Dream Whip Topping – dry mix (unprepared)
2 3/4 Cup Milk, nonfat
1 tsp Vanilla Extract
1 tsp Coconut Extract (optional)
2 (4 serving) boxes Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla
1 cup Coconut, toasted
Pie crust, graham cracker, 1 pie shell (9" dia) (may use any type shell you wish, or serve this as a mousse without a shell)

Directions
Beat whipped topping mix , 1 cup of milk and vanilla on high for 6 minutes till very stiff (6 minutes … don't under beat)

Add remaining milk and pudding mixes, and coconut extract (if using) beat on high for 2 minutes. Fold in coconut, pour into pie shell.*
Reserve 2 TBSP of coconut for garnish if desired.

Chill at least 4 hrs. Sprinkle with reserved coconut or a few very fine chocolate curls to garnish.

*** To save almost 100 calories per serving … do not make in a pie shell. Instead, fill individual dessert cups with pie filling and sprinkle ligtly with low fat graham cracker crumbs (toasted).

Number of Servings: 12
********************************************************************************
Sugar-Free Coconut Cream Pie (Diabetic)

Sweetened with stevia.
SERVES 8 , 1 pie (change servings and units)

Ingredients
4 teaspoons stevia (blend) or 3/4 teaspoon liquid stevia or 1/2 teaspoon pure stevia
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups milk
1 cup unsweetened coconut

1 (9 inch) baked pie shells
whipped cream
toasted coconut

Directions
1Mix together stevia, cornstarch and salt in saucepan.
2Stir in milk gradually. Add coconut.
3Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
4Remove from heat. Blend in 1-1/2 teaspoons vanilla.
5Cool 10 minutes; pour into pie shell. Refrigerate.
6When cool, top with

4

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5

CHOCOLATE MILLIONAIRES (DIABETIC)

1/3 c. non fat dry milk
4 pkgs. equal (not as good with Sweet and Low)
2 tsp. cocoa
1/3 c. uncooked oatmeal
1 tbsp. peanut butter
1/4 tsp. vanilla
2 1/2 tbsp. water
2 tbsp. raisins

Mix dry milk, Equal, cocoa. Stir in oatmeal. Add peanut butter, vanilla and water. Stir until well blended. Add raisins last. Roll into small balls and flatten with fingers. Chill for at least 30 minutes.

OR

DIABETIC COOKIES

1 stick butter
1/4 c. milk
1 block unsweetened chocolate
1 box ground dates (optional)
1 box chopped raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick cooking oatmeal
1 tsp. vanilla

Cook butter, milk and chocolate for 1 minute. Stir while cooking. Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla. Mix together with hands. Roll into walnut size balls. Makes 40 cookies at 120 calories each. Do not bake. May be frozen.

OR

DIABETIC PEANUT CLUSTERS

1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal

Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve.

JM

6

Unbelievable Pecan Pie
lngredients:
|How To Prepare:
11/2 cups almond flour, 1/half stick melted |
butter, for crust
3 beaten eggs, 1 cup Splenda, 1 tsp. vanilla,!
2 tbls. melted butter, 1 cup STEEL'S SUGAR
FREE COUNTRY SYRUP,1 1/2 cups pecans.
for crust..add almond flour to butter, mix. Press into 8 or 9" pie plate. Ref idgerate. Beat eggs, add Splenda. Beat. Then add ' vanilla, butter and syrup. Mix well, then add pecans. Bake at 350* for about 45 minutes.

Preparation Time: 30 min.
Effort (Easy,

Recipe source: Kolleen

I

I
Low Carb Quick Chocolate Almond Ice Cream
Recipe courtesy George Stella
.Recipe Summary
I. Prep Time: 15 minutesCook Time: 7 minutes
Inactive Prep Time: 2 hours Yield: 4 servings * Nutrition Info: Low Carb 2 tablespoons sliced almonds 1 cup heavy cream
1/2 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract 1/8 teaspoon no sugar added almond extract
1 tablespoon unsweetened cocoa powder
2 tablespoons whole milk ricotta cheese Preheat oven to 350 degrees F.
Spread almonds out on a sheet pan and bake for about 5 to 7 minutes until just golden brown. (Watch them carefully as they can burn easily.) Remove and cool.
With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the sugar substitute, extracts, cocoa powder, and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
Fold in toasted almonds. Using a 3-ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as "faux" ice cream or serve refrigerated as a parfait. If desired, garnish with low carb whipped cream, toasted almonds, a strawberry fan, cocoa powder, and a sprig of fresh mint.
Episode*: LL1A03
Copyright © 2003 Television Food Network, G.P., All Rights
Reserved

I Make the ice cream all the time

7

Hi, try this link:
http://fabreviews.net/Recommends/american-diabetes-services-recipes
they've got free diabetic recipes for appetizers, entrees, sides, and more.
My favorite is the oatmeal cookies

http://wildcashflow.com

8

Even if you leave sweetener out altogether, the cornmeal itself is very high in carbs. I can usually get away with a handful of corn chips with salsa at a Mexican restaurant, but a corn muffin? I wouldn't dare!

10

Toasted Coconut Cream Tart
1 frozen 9" pie crust (or homemade)
1/3 cup sugar
2 tbsp cornstarch
1 1/2 cup Milk, 2%, with add vitamin A & D
1 eggs , slightly beaten
1/4 cup unsweetened coconut flakes , toasted

1 Prepare pie crust; bake as directed. Let cool.
2 Combine sugar and cornstarch in a pot and whisk in milk. Heat until boiling over medium heat. Whisking continually, boil mixture 1 minute.
3 Mix 1/2 cup of hot mixture into egg; whisk egg mixture back into pot. Heat over low heat, whisking continually until thick. Add in 3 tablespoons of coconut.
4 Spoon custard into pie crust. Top with the rest of the coconut. Let cool. Chill 2 to 4 hours

Makes 8 servings
Amount Per Serving
Calories 151.1
Total Carbs 21.9g
Dietary Fiber 0.3g
Sugars 10.6g
Total Fat 7.3g
Saturated Fat 3.8g
Unsaturated Fat 3.5g
Potassium 8.5mg
Protein 3.5g
Sodium 103.3mg
…………………………………………………………………………………………………………..

Coconut Custard Pie
3 eggs , slightly beaten
1/4 tsp salt
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cup lowfat milk
1 cup unsweetened coconut flakes (shredded)
3/4 cup SPLENDA® No Calorie Sweetener, granulated (not the "baking" kind)
1 Crust, pie, ready to bake, 10" , or any pie crust of your choice

1 Preheat oven to 400 degrees F. In a bowl, whisk together the eggs, Splenda, salt, nutmeg, and vanilla extract.
2 Heat the milk on the stovetop until hot, and slowly add to the egg mixture, stirring rapidly to prevent the eggs from scrambling.
3 Stir in the shredded coconut. (If desired, you can toast it first, or toast a small amount to sprinkle on top of the pie when finished baking as a garnish).
4 Pour custard into pie crust (or baking dish if not using the crust) and bake for approximately 30 minutes, until set. Cool and serve either warm or chilled. Store in the refrigerator.

Makes 12 servings
Amount Per Serving
Calories 191.4
Total Carbs 14.4g
Dietary Fiber 0.9g
Sugars 2.1g
Total Fat 13.1g
Saturated Fat 6.1g
Unsaturated Fat 7g
Potassium 17.5mg
Protein 3.8g
Sodium 177.8mg

11

Honey Cookies

1/2 cup honey
2 egg whites
1/2 cup unsweetened applesauce
1 tsp baking soda
1 cup white all purpose flour
1 1/2 tsp ground ginger
2 tbsp Frosting, vanilla (Snackwell's preferred)

1 Preheat oven to 350 degrees F. Spray cookie sheets with nonfat cooking spray and set aside.
2 In a large microwave-safe bowl, heat honey for 15 seconds. Stir in egg whites and applesauce with a spatula until well blended. Gradually stir in baking soda, flour, and ginger.
3 Drop by rounded teaspoonfuls onto prepared cookie sheets, about 1 1/2 inches apart.
4 Bake at 350 degrees F for 10 to 12 minutes or until lightly golden brown.
5 Microwave frosting in a small bowl 10 to 15 seconds or until melted. Lightly drizzle frosting over cookies with a spoon.

Makes 48 servings
Amount Per Serving

Calories 13.1

Total Carbs 2.4g

Dietary Fiber 0.1g

Sugars 0.4g

Total Fat 0.2g

Saturated Fat 0g

Unsaturated Fat 0.1g

Potassium 6.5mg

Protein 0.4g

Sodium 29.3mg

I acquired this recipe from a site called – http://www.dlife.com – they have all kinds of recipes for diabetics and each recipe also tells you the nutritional information. All I typed in their recipe search bar was 'cookies' and I got 171 recipes. This is a great site for diabetics, check them out.

12

DIABEETUS

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