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Showing posts with label Menu. Show all posts
Showing posts with label Menu. Show all posts
Delicious Thanksgiving recipes for everyone at the table, including people with diabetes
These Thanksgiving recipes are updates of classic dishes and twists on traditional fare, made healthy by using high-impact flavors like fresh herbs, spices and seasonal fruits and vegetables to minimize the need for gobs of butter, cream and salt. Enjoy!
Apple-Shallot Roasted Turkey
From EatingWell: November/December 2007 
Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.
Ingredients
- 1 10- to 12-pound turkey
- 2 tablespoons canola oil
- 2 tablespoons chopped fresh parsley, plus 3 sprigs
- 1 tablespoon chopped fresh sage, plus 3 sprigs
- 1 tablespoon chopped fresh thyme, plus 3 sprigs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 pounds shallots, peeled and halved lengthwise, divided
- 1 tart green apple, quartered
- 3 cups water, plus more as needed
Preparation
- Position rack in lower third of oven; preheat to 475°F.
- Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
- Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.
Nutrition
Per serving: 155 calories; 5 g fat ( 1 g sat , 2 g mono ); 63 mg cholesterol; 25 g protein; 0 g fiber; 115 mg sodium; 258 mg potassium
Cider Gravy
From EatingWell: November/December 2007 
Ingredients
- 4 cups Turkey Giblet Stock, or reduced-sodium chicken broth, divided
- 3 tablespoons all-purpose flour
- 1 1/4 cups apple cider
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
- Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
- Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
- Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
Nutrition
Per 3-tablespoon serving: 28 calories; 0 g fat ( 0 g sat , 0 g mono ); 7 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 28 mg potassium.
Cornbread & Sausage Stuffing
From EatingWell: November/December 2007 
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.
Ingredients
- 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
- 2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 1/2-3 cups reduced-sodium chicken broth
Preparation
- Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
- Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
- Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.
Nutrition
Per serving: 242 calories; 8 g fat ( 3 g sat , 0 g mono ); 29 mg cholesterol; 34 g carbohydrates; 10 g protein; 2 g fiber; 692 mg sodium; 79 mg potassium.
Brussels Sprouts with Chestnuts & Sage
From EatingWell: November/December 2007 
Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons reduced-sodium chicken broth
- 3/4 cup coarsely chopped chestnuts, (about 4 ounces; see Tip)
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Preparation
- Bring a large saucepan of water to a boil. Add Brussels sp
routs and cook until bright green and just tender, 6 to 8 minutes. Drain well. - Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.
- Tip: You don't need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.
Nutrition
Per serving: 68 calories; 3 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 117 mg sodium; 308 mg potassium.
Maple-Roasted Sweet Potatoes
From EatingWell: November/December 2007 
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup pure maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- Preheat oven to 400°F.
- Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
Nutrition
Per serving: 96 calories; 2 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.
A free Diabetic Meal Planner
Diabetic Meal Planner Diabetic Meal Planner
just click the link and download
Natural Remedy for Helping Diabetes
The importance of regulating blood sugar is clear: stabilizing blood sugar can prevent lots of health problems, one of the most obvious being diabetes, which is often a result of years of unstable blood sugar. Fortunately, for most of us it is within our power to take control of our blood sugar levels by remaining active & making the right "food choices" and also by drinking chamomile tea.
Chamomile tea has long been prized for its ability to quiet & relax, making it a favored tea for bedtime, but now a recent study in the Journal of Agricultural & Food Chemistry shows chamomile may serve another purpose: regulating blood sugar.
At the University of Toyama in Japan & at the Institute of Grassland & Environmental Research in the United Kingdom, researchers studied the effect of chamomile tea on diabetic rats. Half of the rats got a dose of chamomile extract for three weeks. Another set of diabetic rats was given a traditional diet with no addition of chamomile.
The study observed that when chamomile was given to the rats, a lesser amount of glucose was turned in to sorbitol (a sugar alcohol). Excess sorbitol may cause destroy to kidneys, eyes & nerve cells. The enzymes primarily responsible for this sort of destroy in diabetics were also inhibited in the chamomile rats. The rats who were fed chamomile extract also showed an overall decrease in blood glucose compared to the other rats.
Chamomile tea's benefits are not only for those with diabetes. For diabetics, stabilizing blood sugar is crucial for lovely health, but the truth is even people without diabetes can benefit from maintaining normal blood sugar levels. Blood sugar swings are associated with fatigue, sugar cravings & insulin resistance, among other signs. Taking measures to regulate blood sugar can actually prevent the onset of diabetes in healthy individuals, & it will also help you feel more energetic & maintain a healthy weight.
The authors of the study stated there's a clear link between the every day consumption of chamomile tea & stopping the progression of diabetes & hyperglycemia. As usual there's those who say more research needs to be finished to select how effective this treatment can be, but to someone looking for a natural way of regulating blood sugar, the results of this study are over enough encouragement to start drinking chamomile tea.
Of coursework, if you are thinking about drinking chamomile tea solely to regulate your blood sugar, keep in mind it is a healthy addition to an overall lifestyle that naturally contributes to healthy blood sugar. Other steps which should be included in this lifestyle are regular exercise, eating balanced meals, avoiding refined foods & getting lots of sleep.
Kombucha Tea for Diabetes and Health
Kombucha Tea has been used around the world for hundreds of years. Originally formulated in Eastern China, Kombucha was drank for its medicinal properties, and probiotic qualities.
Much controversy has been lateen with the consumption of this fermented tea drink. Many rave about its natural homeopathic benefits where as others say its just ‘another diet fad’. 
So what is Kombucha? Kombucha is a Fungus like growth that looks like a mushroom. Although frequently referred to as a mushroom, Kombucha is not a mushroom — it's a colony of bacteria and yeast. Kombucha tea is made by adding the colony to sugar and black or green tea and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds. Kombucha tea is commonly prepared by taking a starter sample from an existing culture and growing a new colony in a fresh jar. Health benefits attributed to Kombucha tea include stimulating the immune system, preventing cancer, and improving digestion and liver function.
It has also been said to help with aiding Diabetics in maintaining their glucose levels. I personally have tried this, and have seen more improvements in my overall well being. Kombucha creates a natural vinegar which like Apple Cider Vinegar, helps in weight loss, and lowering sugar levels.
This is strange because of the amount of sugar that you need to add to the mixture, however, the Kombucha ‘eats’ the sugar, so the content really isn’t all that high. I have found that the best way to get started growing Kombucha is to go on Craigslist.org and ask if anyone has some that they would like to pass on or try Freecycle.org
HEALTH BENEFITS :
* Removes toxicity from the body
* Improves eyesight
* Eases the pain of arthritis
* Boosts Energy
* Improves Digestion
* Strengthens at a Cellular level
* Prevents Acid Reflux
* Assists With Weight Loss
* Improves Sleep
* Relieves Constipation
* Strengthens and restores hair
* Beautifies the skin
* Improves Circulation
The Extraordinary Components of Kombucha:
Enzymes contained in Kombucha:
* Bromelain
* Papaia
Organic Acids :
* Glucuronic Acid
* Hyaluronic Acid
* Lactic Acid
* Malic Acid
* Chondroitin sulfate
* Tannic Acid
* Usnic Acid
B Vitamins found in Kombucha:
* B1 - Thiamine
* B2 - Riboflavin
* B3 - Niacin
* B6 – Pyridoxine
* B9 - Folic Acid
* B12 – Cobalmin
Thanksgivings over now Christmas
Well I hope you all had a great Thanksgiving. This year was the first year that we had a sugar free meal, and I have to say that the taste was not lacking as many had thought that they might.
We had Apple Pie made with Swee-D-Pie Pie Fillings which was a real big hit with the family, and a sugar free pumpkin pie which was very moist and just as good as any other.
So after having ate so much that it made me almost sick, I am looking forward to monday when I will resume my exercises to work off the feast.
Christmas which is now right around the corner is another time for great meals and over eating. If you do partake in the holiday meals, feel free to reward yourself but dont forget your need for watching sugars and getting back into the swing of working out.
Thanksgiving Recipes
Here are some great recipes to get your Thanksgiving meal off to a great start. Have a safe and Happy Holiday.
SUGAR FREE PUMPKIN PIE
1 sm. box sugar free butterscotch instant pudding
1 sm. box sugar free vanilla instant pudding
2 c. milk
1 sm. can Libby's pumpkin
1/2 tsp. pumpkin pie spice
1 pre baked pie shell, cooled
In large bowl mix boxes of pudding mix and milk. Fold in pumpkin and spice. Pour into pre baked pie shell and chill until firm. This pie can be frozen. Simply thaw 15 minutes before serving
SUGAR FREE CRANBERRY SAUCE
2 c. fresh cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind
Combine all ingredients. Simmer gently until cranberries are all popped. This may be served warm or chilled.
TURKEY GRAVY
10 tablespoons roast turkey drippings
4 cups chicken or turkey broth
2 cloves garlic, minced
1 onion, thinly sliced
1-2 tablespoons minced celery (optional)
1/2 cup thinly sliced mushrooms (or 1 small can)
8 tablespoons flour
1 teaspoon Gravy Master
salt and pepper, to taste
onion and garlic powder, to taste
1 tablespoon fresh Italian parsley, minced (optional)
Remove cooked turkey to heated platter.
Pour off as much of the top fat as possible from roasting pan. Remove all but 10 tablespoons of pan drippings from roasting pan. Using a baster, obtain the dark flavorful drippings from the bottom of the pan, discarding the clear fat portion. Return the drippings to the pan.
Add 1 onion, thinly sliced and 2 cloves garlic, minced. A few tablespoons of finely minced celery and 1/2 cup thinly sliced mushrooms may optionally be added.
Blend in 8 tablespoons flour and stir, scraping up bits from the bottom of the pan, until mixture bubbles.
Add 4 cups of chicken or turkey broth and simmer for 5 minutes. (If you have turkey or chicken soup base, this can be used; follow directions on container to reconstitute to make 4 cups).
Stir in 1 teaspoon Gravy Master. After simmering for 15 minutes, adjust consistency as desired by adding more flour if the gravy seems too thin, or more water or broth if the mixture is too thick. Simmer another 5 to 10 minutes after adding flour to give it a chance to cook.
Add salt and pepper, onion powder and garlic powder, to taste. Stir in parsley during the last 2 minutes of cooking.
Makes 8 - 10 servings.
Variations: Add green onions, coarsely chopped, or scallions. A pinch of rubbed sage or Bell's Seasoning goes well with turkey. Wondra Flour may be used to thicken the gravy; less may be needed; add half as much and check consistency, adding more if you like. Add 1/4 cup dry sherry or port wine and simmer for another 10 minutes. Use up to 1 lb. fresh mushrooms.
GREEN BEAN CASSEROLE
30 ounces green beans, canned, drained *
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper
Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.
Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.
Serving Size: 6
TURKEY STUFFING
1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base
In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.
Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.
Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.
Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.
Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.
Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.
Baste top with turkey juices from cooked turkey or gravy before serving.
MAPLE CANDIED YAMS
1 stick butter
4 or 5 large fresh yams or sweet potatoes
1/2 cup maple syrup
1/4 cup dark brown sugar
1 tsp. cinnamon OR 1 tsp. vanilla
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly grated ginger root
1/2 tsp. sea salt
2 to 2 1/2 cups mini marshmallows (optional)
Preheat oven to 400°F.
Butter a 9x13-inch baking dish generously.
Arrange yams in baking dish.
In a saucepan, melt butter, and stir sugar until dissolved over medium heat. Add 1/4 cup water and spices.
Bring to a boil, add maple syrup; reduce heat to a simmer and cook for 2 minutes. Pour butter mixture over the yams, turning them over to coat well. Cover the yams tightly with aluminum foil and bake on center rack in oven, basting the potatoes with the butter syrup once or twice during the baking for about 45 minutes or until fork tender.
Cooks Note: If adding mini-marshmallows, spread them evenly over the top of the potatoes at this time, and broil for 5-10 minutes or until lightly browned, otherwise proceed with next step.
When the potatoes are done, remove foil. Bake on the upper third of the oven at 475°F until the syrup has thickened and the potatoes are just beginning to caramelize (about 20 minutes - but watch carefully and do not allow them to burn; if they are browning too quickly reduce oven temperature).
Baste with additional butter before serving.
Variation: Use honey or Karo syrup instead of the maple syrup; add 1/4 cup frozen orange concentrate. Omit cinnamon; use vanilla.
The Holidays a Sweet Treat
![santa%20&%20turkey[1]](http://www.hellocupcakeitsme.com/wp-content/uploads/2010/11/santa2020turkey1.gif "santa%20&%20turkey[1]")
But what about the Diabetic in your life? Will there be sweets and treats for them? Many times when we are cooking we forego any variations to the old traditional recipes that were passed down through the generations. But for Diabetics, this time of year can mean high glucose levels. Being Diabetic myself (and a food junkie) I know what a Siren Song a great spread of food can be.
In my house we have begun transforming our favorite dishes into sodium/sugar free culinary creations. We use Wal-Mart’s brand of Spelenda, and salt substitutes which in many cases you can not ever tell the difference.
This allows me to eat what everyone else is eating with out having to take larger dosages of my short acting insulin. Of course this also means that you have to hit the gym harder afterwards but that is another post all together.
Below are some links to some holiday recipes with Diabetics in mind.
Almond Cheesecake Bars
Chocolate Chip Cookies
Double Chocolate Brownies
Making The Switch – Reducing Sodium
![getimage[1]](http://www.hellocupcakeitsme.com/wp-content/uploads/2010/10/getimage1.gif "getimage[1]")
Well I have officially made the switch from plain salt to a salt substitute.
I LOVE my salt, I have always been a heavy salt eater. So it was hard for me to make the switch from regular salt to a substitute.
I have found that I can not tolerate things that are salted with traditional salt, as it is to bitter for me. I must admit at first the weird chemical taste of the sub was really hard to get use to, but now I find that I reach for it before the table salt. As an added bonus I have filled all of the salt containers in the house with the sub, and I dont think the family has even noticed.
I really recommend trying to switch. Its hard, but so worth it. I am not retaining the water that I use to, which is causing me to be more thirsty, but drinking water and other fluids is something that I typically didn’t do anyways.
Free Diabetic Cook Book
I just uploaded the best Diabetic Friendly Cook Book I think one can find on the net.
It is 142 pages of delicious recipes, and best of all the measurements are in both standard and metric units.
You can download this PDF by clicking here or by going to the Free Download section located at the top of this page. I hope you enjoy it as much as I do, and make some great dishes. Let me know what you cook up :)
Food Diary Week #5
This was one of the goals setup by my Diabetes Educator and myself. I am not really missing them, so this is a good thing. I need to cut back even more on my eating, but like I always say “baby steps.”
Caprese Salad and Half Sandwich YUMMY!
I just had a nice lunch of caprese salad (mozzarella with tomato and basil) and a half sandwich. I was the first time that I have ever craved tomato, mozzarella, and basil. I love mozzarella and basil, but not to hip on tomato's. But still it was really really good.
Food Diary Week 5
Well week 5 ends with some great meal options. You will see that for my mid-morning snack that there was none. And that for my bed time snack there was cookies and milk. Now before you say "well that's not a very good diet" the cookies were sugar free, therefore a good choice.I also haven't used any ACV this week as I ran out, but will start using it again starting next week.
Great new dish I made.
Ok so I have made this killer new dish. Its kinda like stir fry, but you use Portobello mushrooms, shredded brocoli and carrots, bean sprouts, spinach and garlic.You take 2 Portobello mushrooms and dice them into little cubes
Add 1/2 cup extra virgin olive oil
and let those cook on medium heat for a few minutes
Then add the brocoli and carrots, and cook those until they begin to soften
Then add in your sprouts, and cook all of that for another 2 - 3 minutes
Add ground black pepper and onion powder to it. The more pepper you add the spicier its going to be.
Then add some minced garlic (garlic powder is ok too)
let that all cook down, by this time you should have some water in the pan from all the veggies.
Next you add in the spinach, and wait for it to wilt and after about 5 minutes its ready.
This is a really awesome dish that is sure to make you extremely happy. You can add chicken or shrimp to it to make it really stellar.
Food Diary
Ok so I have heard alot about food diaries lately, and I thought that it might be something worth looking into. A Food Diary is a detailed record of what you have eaten and drunk over a period of time, and is usually to help you monitor what problems certain foods are causing you.Well, as far as I know the only thing that bothers me is fish, as I have a weird allergy to it. Unlike most allergic reactions, my allergy to fish is different. I can only eat it, when and if I have a craving for it, otherwise it will make me violently sick and bed ridden for a day or two.
I am using this food diary as a mean's to further keep account of the things that I eat, as well as a visual log of what I've eatten. This way I can modify my eating if need be. You can download your very own copy of this Food Diary by right clicking the picture and selecting Save As.
Tai Chi and Raw Veggies
Well I decided to do some Tai Chi today and along with it I added a lunch of raw veggies, and turkey breast, with Green Tea. I also walked about 2 blocks today as well. This coming week I am going to start doing weigh-in's so that I can track my monthly progress.I am hoping that all that I'm doing is paying off, but we shall see!
Today's Lunch | Portabello Mushroom with Feta and Tomato
Yum Yummy! I got some portabello mushrooms at my local store, and put some feta and tomato on them, and let me tell you they were freakin' good.I highly recommend this for anyone who is looking for something new and delicious to try.
Drizzled in olive oil would be really good too, but I used light fat free ranch, which gave it an awesome creamy texture.
Good Morning Brunch!
Well because today is monday I did my Gentle Tai Chi
Workout, and added running a few laps in my back yard. Now I think that Im going to do some Yoga and then have a nice bowl of Oat Meal, take a shower and get ready for my day.Todays Lunch Bean and Cheese Burrito
Today's lunch was a Bean and Cheese Burrito, with All Corn Chips.The burrito was made on a reduced fat, carb friendly tortilla, stuffed with reduced sodum pento beans, and american cheese. And the corn chips were cooked in canolia oil, and I only had 1 cup of them.
It was a very tasty and filling meal....now what am I going to have for dinner?
So using my Carb counter that is found on the Bayer Didget website the break down is as follows:
Tortilla(s), flour, 1
19 Carbohydrates
Beans, cooked, 1/2 Cup
5 Carbohydrates
Cheese, 1 Ounce
0 Carbohydrates
Salsa, 1/4 Cup
0 Carbohydrates
Tomato Sauce, 1/2 Cup
5 Carbohydrates
Total Carbs = 36 out of 150 daily
Sweet-N-Low vs. Splenda
Well there is some debate on which is better in both taste and in effectively helping with sugar cravings. It is my opinion BOTH.At first it takes some getting use to, but after about 2 days of using both of these sugar substitutes you forget about regular sugar all together. I love Splenda for cooking and baking with. The people over at Splenda have compiled a wonderful recipe guide filled with hundreds of tasty recipes.
Personally even before I had diabetes I use to use Sweet 'N Low to sweeten my drinks. Now that I have diabetes, it just seemed the natural choice to continue using. You can use both to sweeten drinks, but I personally like super sweet drinks like Kool Aid and Iced Tea, and only use Sweet 'N Low for those.
I have found that when baking, that nothing really compares to Splenda, as it really does take the place of sugar in recipes, and makes it just as sweet if not more so. I have found at times that I've had to cut back on it some because its made a dish to sweet. This is a good thing, because unlike some of the other brands of artificial sweeteners that you have to double, by cutting back you are saving more.
The only thing I wish the good people of Sweet 'N Low would do is produce bagged products like Splenda does. As far as I know SNL only comes in individual packets. But either way I love them both.
