diabetes

[Healthy_Recipes_For_Diabetic_Friends]15 Minute Turkey Chef's Salad - 17.32g Carbs, 6.50g Fiber, 3.47g Sugar

2009-11-30T11:52:00.000+07:00

If you don't know what to have for breakfast today ...

Add this great tasting Mediterranean- style salad to your Healthiest Way
of Eating. It only takes 15 minutes to prepare, and you will enjoy a
rich concentration of health-promoting nutrients including 84% of the
Daily Value (DV) for health-promoting nutrients such as vitamin A,
58% DV for protein, and 41% DV for vitamin. Enjoy!

Prep and Cook Time: 15 minutes

1 1/2 lb mixed salad greens
1 cup fresh basil leaves torn into pieces
3/4 lb sliced turkey breast
1 small jar of prepared roasted peppers (about 7 oz)
4 oz Kalamata olives
1 1/2 basket cherry tomatoes, cut in half
1 medium avocado, cut into cubes
*Optional: 4 oz goat cheese

-> Dressing
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
Salt and cracked black pepper to taste

1. Rinse and dry salad greens. Drying is best done in a salad spinner.

2. Divide the greens and rest of ingredients equally on 4 plates.

3. Top with goat cheese, if desired.

4. Whisk together vinegar, oil, salt, and pepper and drizzle on top
of salad.

Serves: 4
Serving Total Weight: 342.01g
Nutrition per Serving:
372.23 Calories, 195.60 Calories from Fat, 30.44 Calories from Saturated Fat,
29.17g Protein, 17.32g Carbs, 6.50g Dietary Fiber, 0.69g Soluble Fiber,
1.13g Insoluble Fiber, 3.47g Total Sugar, 0g Monosaccharides, 0g Disaccharides,
6.50g Other Carbs, 21.73g Total Fat, 3.38g Saturated Fat, 11.25g Mono Fat,
1.83g Poly Fat, 0g Trans Fatty Acids, 70.59mg Cholesterol

Mexican Diabetic Recipes - Xnipec Salsa - Mexican Sweet and Sour Habanero Salsa - 4g Carbohydrate; 1g Dietary Fiber

2009-11-01T09:30:00.000+07:00

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for people who do diet and a vegetarian. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics.

Xnipec Salsa - Mexican Sweet and Sour Habanero Salsa

Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 red onion -- chopped
3 vine-ripened tomatoes -- peeled, seeded, and chopped
1 habanero chile -- or other red chile, seeded and chopped
1/2 cup fresh bitter orange juice -- (Seville) or and equal mixture of lime juice and orange juice
salt

Combine all the ingredients in a bowl, with salt to taste, and leave for 30 minutes, for the flavors to infuse.

Makes 2/3 cup (about 10 one-tablespoon servings).

This is a sweet-and-sour habanero chile salsa from the Yucatan peninsula in Mexico. Habanero, usually red or yellow, is an extremely fiery chile, often confused with the infamous Scotch bonnet, which is also lantern-shaped. Despite its intense heat it has a fruity tome that goes particularly well with fruits and tomatoes. Use it sparingly, and take care when handling it. If you prefer, use milder chiles.

Lovely with grilled [c or 2Favorites].

Seville oranges (bitter oranges) are not widely available but may sometimes be found in Caribbean grocery stores. If you can't find them, use ordinary oranges, but add a little lime juice to give that sour effect.

Per Serving (excluding unknown items): 20 Calories; trace Fat (7.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.

Nutr. Assoc. : 0 0 0 0 0

Diabetic Recipes - Asian Green Chili Dipping Sauce - Nam Prik Noom - 3g Carbohydrate; trace Dietary Fiber

2009-10-29T09:48:00.000+07:00

Asian Green Chili Dipping Sauce - Nam Prik Noom

Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Spicy

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
6 garlic cloves
6 green chiles
3 1/2 ounces large banana shallots -- cut in half length-wise
4 ripe firm plum tomatoes -- seeded and chopped
1/2 cup vegetable oil -- scant
2 tablespoons nam pla -- (Thai fish sauce)
juice of 2 limes
2 tablespoons chopped fresh cilantro
1 pinch sugar -- generous

Heat a dry grill pan over a high heat and add the garlic, chiles, and shallots. Fry for 4-5 minutes, stirring, until fragrant, then let cool before cutting them into small chunks.

Transfer to a large mortar along with the tomatoes. Using a pestle, grind to a paste.

Add the oil, nam pla, lime juice, cilantro, and sugar and mix well.

Makes 1 1/4 cups (about 20 one-tablespoons servings).

A very hot dip served with sticky rice or grilled vegetables. Charring the ingredients on a barbecue improve the flavor no end, but a grill pan does and acceptable job.

Per Serving (excluding unknown items): 65 Calories; 6g Fat (76.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Diabetic Recipes - Laotian Roasted Tomato and Garlic Dipping Sauce - 4g Carbohydrate; 1g Dietary Fiber

2009-10-29T08:07:00.000+07:00

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for people who do diet and a vegetarian. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics.

Laotian Roasted Tomato and Garlic Dipping Sauce

Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
4 large garlic cloves -- unpeeled
3 red chiles -- cut in half length-wise
4 ripe firm vine tomatoes -- cut in half
1 small red pepper -- cut in half and seeded
2 tablespoons vegetable oil
2 tablespoons nam pla -- (Thai fish sauce)
1/4 cup chopped fresh cilantro
2 scallions -- finely chopped
2 tablespoons chopped fresh mint
juice of 1/2 lime

Preheat the oven to 400F. Put the garlic, chiles, tomatoes, and red pepper in an oven dish or roasting pan and drizzle the oil over them.

Roast in the oven for 20 minutes, then turn the vegetables and return to the oven for another 20 minutes. Remove from the oven and let cool.

When they are cool, slip the roasted garlic cloves from their skin and put in a mortar with the roasted chiles and red pepper. Pound into a coarse paste.

Remove and discard the skin from the tomatoes, chop the flesh, and add to the paste, then pound again to a paste.

Add the remaining ingredients, mix well, and serve.

Makes about 1 cup (16 one-tablespoon servings).

In Laos, many sauces are flavored with garlic, tomato, and peppers and are infused with fresh herbs such as basil, cilantro, and mint.

This sauce cannot be made very far in advance, as it relies on the flavor of freshly cooked ingredients. Make it a few hours before you need it, for the best results.

I particularly like this sauce served with steamed shrimp or fish cooked wrapped in banana leaves, or, during the height of summer, cooked on a hot charcoal barbecue.

Per Serving (excluding unknown items): 34 Calories; 2g Fat (51.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 5mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Diabetic Recipes - Thai Chile Vinegar Dipping Sauce - 2g Carbohydrate; trace Dietary Fiber

2009-10-28T22:14:00.001+07:00

Diabetic Recipes - Thai Dipping Sauce - 8g Carbohydrate; trace Dietary Fiber

2009-10-28T21:36:00.001+07:00

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for the oarng and vegetarian diets. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics. This diabetic recipe from Thailand.

Thai Dipping Sauce

Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/4 cup distilled white vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon nam pla -- (Thai fish sauce)
1 small red chile -- finely sliced
1 piece fresh ginger root -- (5/8-inch) peeled and finely chopped (optional)
3/4 cup finely chopped cucumber
2 tablespoons chopped roasted peanuts

Put the vinegar, sugar, water, nam pla, chile, and ginger, if using, in a pan and bring to a boil.

Simmer, uncovered, for 5 minutes or until slightly thickened.

Stir in the cucumber and peanuts and serve at room temperature.

Makes 1 1/4 cups (about 20 one-tablespoon servings).

I could devour this delicate sweet-and-sour sauce by the gallon.

Traditionally served with Thai appetizers such as satays, spring rolls, and spicy fish cakes.

Per Serving (excluding unknown items): 36 Calories; 1g Fat (13.9% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 26041

Diabetic Recipes - Thai Nam Jim - Green Chile and Cilantro Sauce - 8g Carbohydrate; trace Dietary Fiber

2009-10-28T21:33:00.001+07:00

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for the vegetarian diets. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics. This diabetic recipe from Thailand.

Thai Nam Jim - Green Chile and Cilantro Sauce

Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 tablespoon sea salt -- or kosher salt
3 garlic cloves
3 shallots -- chopped
1 handful cilantro leaves -- generous, plus the scraped and cleaned roots
4 small hot green chile pepper -- seeded and chopped
3 tablespoons palm sugar -- or brown sugar
3 tablespoons nam pla -- (Thai fish sauce)
8 limes -- juice only

Put the salt, garlic, shallots, and cilantro leaves and roots in a mortar and pestle, and pound until crushed.

Add the chiles and sugar and pound again, then remove to a bowl.

Add the nam pla and lime juice and mix thoroughly. The dressing should taste hot, sweet, sour, and salty. Add more palm sugar to make it sweeter or more nam pla to make it more salty.

Makes about 1 cup (16 one-tablespoon servings).

VARIATIONS:
Replace the green chiles with Dutch or Indonesian lombok chiles, for a slightly less hot version.

SWEET THAI DRESSING:
Add 2 tablespoons sweet chili sauce to the basic recipe. Great with grilled beef or calamari salad.

A wonderful dressing, simple and addictive, one of the staples of the Thai kitchen and a great way of learning about the balance of flavor in Thai cooking. There is a number of variations, but the key elements remain the same: hot, sour, salty, and sweet - exemplified by chile, garlic, lime juice, fish sauce, and palm sugar, all hallmarks of the country's cuisine. This recipe calls or cilantro roots, but if they are unavailable, just use the leaves.

Great for enlivening salads...

Per Serving (excluding unknown items): 32 Calories; 1g Fat (11.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 354mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Diabetic Recipes - Thai Roasted Chili Sauce - Nam Prik Phao - 2g Carbohydrate; trace Dietary Fiber

2009-10-28T21:14:00.002+07:00

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for the oarng and vegetarian diets. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics. This diabetic recipe from Thailand.

Thai Roasted Chili Sauce - Nam Prik Phao

Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Spicy
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 cup vegetable oil
4 shallots -- sliced
4 garlic cloves -- crushed
8 small dried red chile pepper
1 tablespoon dried shrimp paste
1 tablespoon palm sugar -- or brown sugar (optional)
3 tablespoons nam pla -- Thai fish sauce
2 tablespoons tamarind paste
salt

Heat the oil in a wok or large frying pan and add the shallots and garlic. Cook until lightly golden, then remove with a slotted spoon to a blender.

Add the chiles and shrimp paste to the wok or pan and fry for 1 minutes. Remove with a slotted spoon to the blender, reserving the oil in the wok.

Add the sugar, if using, to the blender and blitz. Add the nam pla, tamarind, some salt, and the reserved oil from the wok, then blitz again to a blended puree.

Transfer to a bowl and let cool. Serve cold. It can be refrigerated for up to three months.

Makes 1 1/4 cups (20 one-tablespoon servings).

Fish Sauce - Don't be put off by the pungent aroma, incorporated into a sauce, dressing, or curry, fish sauce becomes less powerful, quite addictive, and a healthy alternative to salt. The Vietnamese (nuoc mam) and Thai (nam pla) versions, made form fermented anchovies, shrimp, or squid, are considered the best and are widely available. Once opened, fish sauce should be refrigerated.

In Thailand, this fragrant and spicy-hot sauce makes the perfect accompaniment to many dishes stirred into fried rice with vegetables or seafood or, the way I like it, brushed over grilled fish or shellfish.

Per Serving (excluding unknown items): 63 Calories; 6g Fat (83.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 1477 0

Diabetic Recipes - Vietnamese Dipping Sauce - Nuoc Mam Cham - 4g Carbohydrate; trace Dietary Fiber

2009-10-28T10:38:00.001+07:00

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for the oarng and vegetarian diets. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics. This diabetic recipe from Vietnamese.

Vietnamese Dipping Sauce - Nuoc Mam Cham

Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 cup water -- or coconut juice
2 tablespoons rice wine vinegar
2 tablespoons palm sugar -- or granulated sugar
2 garlic cloves -- crushed
4 hot red chile peppers -- preferably Thai (bird's eye) chiles, finely chopped
1 teaspoon lemon juice -- or lime juice
2 tablespoons nuoc mam -- (Vietnamese fish sauce)

Put the water or coconut juice in a small pan with the vinegar and sugar and bring to a boil. Remove from the heat and set aside to cool.

Add the garlic, chiles, and lemon or lime juice, then stir in the nuoc mam.

Makes 3/4 - 1 cup (12 - 16 one-tablespoon servings).

VARIATIONS:
Add one of the following to the basic sauce: shredded radish or carrots, carrot pickles, chopped cilantro, a little chopped fresh ginger or chopped lemon grass.

NUOC LEO
A cousin of nuoc mam cham; use in the same way. Put 1 tablespoon nuoc mam cham (above) into a bowl and add 1/4 cup hoisin sauce, 3 tablespoons water, 1 tablespoon sweet chili sauce, and 2 tablespoons finely ground dry-roasted peanuts. Stir well to mix.

Per Serving (excluding unknown items): 18 Calories; trace Fat (16.0% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

Diabetic Recipes from Mexican - Shredded Pork Filling for tacos - 3g Carbohydrate; 1g Dietary Fiber

2009-10-09T22:30:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. This recipes are good for diabetics and vegetarians because it does not affect the increase in BG levels. Here this diabetic recipes from Mexican:

Shredded Pork Filling for tacos

Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
4 to 8 hot peppers
1 teaspoon minced garlic -- to 2 teaspoons
1 tablespoon canola oil
1 teaspoon salt
1 tablespoon fresh oregano -- or 1 teaspoon dried
1 1/2 cups cold water -- or 1/2 cup water plus more as needed
1 pound boneless pork loin roast

Place peppers on an ungreased baking sheet and roast in a preheated 300F oven about 3 or 4 minutes. You'll know when they are ready by the aroma. Remove and allow to cool. Slice each pepper in half and remove stems and veins. The seeds are the hottest parts, so if you want it very spicy, leave them in. Otherwise, remove seeds too.

Makes about 2 1/2 cups.

Whether in the American Southwest, Central or South America or the Caribbean, shredded pork is an integral part of the diet and is usually served wrapped in a tortilla or roti. Any type of pepper may be used. Since some peppers are hotter than others (habaneros, for example), adjust the number of pepper to your taste. Always wear gloves when working with peppers!

Per Serving (excluding unknown items): 121 Calories; 6g Fat (42.4% calories from fat); 14g Protein; 3g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch) ; 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Diabetic Recipes from Indian - West Indian Chicken Curry filling for roti - 2g Carbohydrate; trace Dietary Fiber

2009-10-09T21:57:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. This Recipes are good for diabetics and vegetarian because it does not affect the increase in BG levels. Here this diabetic recipes from Indian:

West Indian Chicken Curry filling for roti

Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat Spicy

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 pound ground chicken -- or turkey
1/2 medium onion -- finely chopped
2 teaspoons minced garlic -- to 3 teaspoons
2 tablespoons fresh cilantro leaves -- to 4 tablespoons
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons freshly grated ginger root
salt and pepper to taste

Mix all ingredients together until well blended. Cook immediately or refrigerate for 1 to several hours. The longer it sits, the more flavor is developed. Cook meat in a large skillet in a very small amount of oil until no longer pink. Serve wrapped in roti.

Makes about 2 cups.

This particular curry recipe is based on one from Guyana and is adapted to a simple marinade. Instead of cooking an entire chicken, I have opted to use ground chicken or turkey, which I wrap in the roti, much like a soft taco. This same recipe may be used as a filling for the roti following the directions for Potato Stuffed Parathas. For a Caribbean flavor, serve wit mango chutney, available in many grocery or gourmet stores.

Per Serving (excluding unknown items): 130 Calories; 5g Fat (37.5% calories from fat); 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch) ; 2 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Diabetic Recipes from Mexican - Marinated Pork for Tacos - 2g Carbohydrate; trace Dietary Fiber

2009-10-04T10:25:00.000+07:00

Diabetic Recipes from Chinese - Oriental Shrimp for Chinese Pancakes - 2g Carbohydrate; trace Dietary Fiber

2009-10-04T10:01:00.001+07:00

Diabetic Recipes from Pakistani - Pakistani Lamb filling for pita - 4g Carbohydrate; 1g Dietary Fiber

2009-10-04T09:51:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes from Pakistani:

Pakistani Lamb filling for pita

Serving Size : 5 Preparation Time :0:00
Categories : LowerCarbs Meat
Spicy

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
Marinade:
1/4 cup almonds
1/4 cup olive oil
1 tablespoon white vinegar
1 tablespoon lemon juice
1 to 2 garlic cloves
1/4 medium red onion
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1/4 teaspoon dried mint -- or 2 fresh mint leaves
1/2 teaspoon dried cilantro -- or leaves from 1 stalk
1 pound ground lamb
To serve: -- Yogurt Topping

Process almonds in a food processor until very finely ground. Add all remaining marinade ingredients and process until well blended. Pour over lamb in a glass or plastic bowl, cover and refrigerated for several hours. In a large skillet, cook lamb in marinade until it is no longer pink. Drain. Serve wrapped in a soft pita or in the pocket of a pita, topped with Yogurt Sauce.

Makes 2 to 2 1/2 cups.

Pakistani Herbed Yogurt Topping
1 cup plain nonfat yogurt
1/4 cup fresh cilantro leaves
salt and pepper to taste

In the workbowl of a food processor or in a blender, process ingredients together until cilantro is very finely chopped and blended with yogurt. Refrigerate until ready to serve.

Makes about 1 cup.

If you want to make kabobs, marinate 2-inch cubes of boneless leg of lamb in the marinade for 6 to 8 hours. Place meat on skewers and grill until done. Serve with yogurt topping.

Cuisine:
"Pakistani"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"2 to 2 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 406 Calories; 36g Fat (79.3% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch) ; 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Diabetic Recipes from Mexican - Seasoned Taco Meat - 1g Carbohydrate; trace Dietary Fiber

2009-10-04T09:12:00.001+07:00

Diabetic Recipes from Mexican - Shrimp Salsa filling for tortillas - 5g Carbohydrate; 1g Dietary Fiber

2009-10-04T09:07:00.001+07:00

Diabetic Recipes from Spanish - Spanish Chicken Empanada Filling - 2g Carbohydrate; 1g Dietary Fiber

2009-10-04T09:05:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes from Spanish:

Spanish Chicken Empanada Filling

Serving Size : 6 Preparation Time :0:00
Categories : LowCal (less than 300) Lower Carbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 tablespoons olive oil
1/4 cup chopped almonds
1/2 pound ground chicken -- or ground turkey
2 bacon strips -- finely diced
1/4 medium onion -- minced
salt and pepper to taste
1/2 cup grated Swiss Cheese -- optional

In a large skillet, heat oil and saute almonds, stirring constantly for a minute or two. Remove from oil and drain on a paper towel. Using the same skillet, cook bacon until it is partially cooked. Pour off excess fat. Add ground meat and onion and cook, stirring, until meat is cooked through. Add nuts and season to taste. Cover and simmer over very low heat for 1 to 2 minutes or until the mixture is warmed. Allow mixture to cool before filling pastry. Sprinkle filling with grated cheese before sealing dough, if desired.

Makes 1 1/2 cups filling or 2 cups with cheese.

The toasted almonds and bacon add a delicious, unique flavor to this filling. This filling may be baked in any of the pastry/pie/turnover dough recipes or in Vienna Pastry Dough.

Cuisine:
"Spanish"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 15g Fat (64.0% calories from fat); 16g Protein; 2g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch) ; 2 Lean Meat; 0 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

Diabetic Recipes from Indian - Tandoori Chicken filling for naan - 9g Carbohydrate; 1g Dietary Fiber

2009-10-04T08:34:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes from Indian:

Tandoori Chicken filling for naan

Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Meat
Spicy

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
Marinade:
2 tablespoons lemon juice
2 cups plain nonfat yogurt
2 teaspoons freshly grated ginger root -- to 3 teaspoons
2 garlic cloves
1 teaspoon cayenne pepper -- or to taste
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1 pound boneless skinless chicken breast -- (3 or 4 breasts)
To serve: -- onion slices, tomato slices, and chopped green chiles

Mix all marinade ingredients until very well blended. Pour over chicken breasts in a glass or plastic bowl and refrigerate for 1 to several hours. Remove chicken and reserve marinade. Grill chicken over medium heat until done. To make yogurt sauce, simmer reserved marinade over low heat for about 5 minutes or heat in the microwave on HIGH for 2 minutes, stirring occasionally. Once chicken has been cooked, cut into bite-sized pieces, toss with warm yogurt sauce and wrap in naan with onion, tomato and hot peppers.

Makes 5 or 6 servings.

This chicken is traditionally roasted whole in the tandoor oven. This version uses the basic tandoori marinade with boneless chicken breasts, which are grilled.

Per Serving (excluding unknown items): 162 Calories; 2g Fat (9.3% calories from fat); 27g Protein; 9g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch) ; 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Diabetic Recipes from Carribean - Tropical Seafood Filling for Tacos - 7g Carbohydrate; 1g Dietary Fiber

2009-10-04T08:28:00.003+07:00

Diabetic Recipes from Indian - Indian Unleavened Flat Bread - Chapati, 22g Carbohydrate; 2g Dietary Fiber

2009-10-03T20:10:00.000+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes from Indian:

Indian Unleavened Flat Bread - Chapati

Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 20%) Vegan
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 3/4 cups all-purpose flour
1/4 cup wheat bran
1/2 teaspoon salt
1 tablespoon vegetable oil -- or ghee (clarified butter)
2/3 cup water -- to 3/4 cup
For brushing: -- ghee or butter or oil

Mix dry ingredients together in a large bowl and set aside. Add oil to water and blend into dry ingredients. Knead until smooth.

If using a machine (dough machine, bread machine, heavy duty mixer or food processor) to mix dough, add water mixture slowly as machine is kneading. Dough should be fairly soft.

Place dough in an oiled bowl, cover tightly with plastic wrap and let rest for 30 to 40 minutes.

Divide dough into 8 balls and flatten into 5 to 6-inch ovals, dusting the work surface and/or dough lightly if necessary. Pat dough between your hands several times.

Heat griddle or cast iron skillet until it is very hot and then turn heat down to medium. Cook briefly on each side until bubbly and brown. If you have a grill or gas stove, you may place chapati directly over the flame very briefly to brown and puffed.

Brush chapati with ghee, melted butter or oil, stack and wrap in a kitchen towel or napkin to keep warm .

Makes 8.

A tortilla press may be used to flatten chapati (and cook, if electric).

This typical Indian bread is often served with curry dishes and is always served warm. There is a special flour called chapati (or ata) flour which is very finely ground flour with just a little bran in it. I have tried to accomplish the same taste combining an all-purpose flour with the bran. Use a soft wheat bran (millers bran) and not a wheat bran cereal, which would be too coarse. Chapati are generally oval-shaped, but if you are using a tortilla maker, they may be round.

Per Serving (excluding unknown items): 119 Calories; 2g Fat (15.5% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0

Diabetic Recipes from Norwegian - Norwegian Flatbrod - Flatbread, 18g Carbohydrate; 1g Dietary Fiber

2009-10-03T18:56:00.003+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes form Norwegian:

Norwegian Flatbrod - Flatbread

Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1 cup rye flour
3/4 cup all-purpose flour
3/4 cup whole wheat flour -- or barley flour

IN a medium saucepan, bring water to a boil, add butter and stir until butter melts. Pour mixture into a large mixing bowl. Combine salt and flours together and slowly add flours to water, mixing well. Initially, a hand mixer will help blend flour and water, but eventually dough will have to be kneaded by hand on a floured work surface. Dough should be fairly firm and should hold together nicely.

Divide dough into approximately 12 pieces and roll each one into a thin circle or press with a tortilla press. Prick rounds all over with a fork. Bake on a hot griddle for 10 or 15 minutes on each side. Rounds should be lightly browned and crisp. Cool on a wire rack and store in an airtight container.
Makes 12.
Flatbrods are crisp, cracker-like breads that are dried and may be kept for long periods of time. Many "loaves" are circular with holes in the middle, which is how they are hung on lines to dry. Pricking the dough with a fork prevents the bread from puffing during baking. If using an electric tortilla press, press once very quickly, turn dough over and press again. Keep cover closed to crisp bread, and watch carefully.

Per Serving (excluding unknown items): 101 Calories; 2g Fat (19.9% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 110mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0

DIabetic Recipes from Norwegian - Norwegian Lefse - Potato Pancakes, 23g Carbohydrate; 1g Dietary Fiber

2009-10-03T18:31:00.002+07:00

Russian Blinis - Yeasted Buckwheat Pancakes, 14g Carbohydrate; 1g Dietary Fiber

2009-10-03T18:23:00.001+07:00

Diabetic Recipes from Kripalu - Kripalu Sweet Mustard Sauce - 24g Carbohydrate; trace Dietary Fiber

2009-09-24T19:21:00.001+07:00

Kripalu Diabetic Recipes - Kripalu Tamari-Ginger Sauce - 1g Carbohydrate; trace Dietary Fiber

2009-09-23T15:52:00.000+07:00

Kripalu Diabetic Recipes - Kripalu Tofu Alfredo Sauce - 22g Carbohydrate; 4g Dietary Fiber

2009-09-23T15:16:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes from Kripalu:

Kripalu Tofu Alfredo Sauce

Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil
1 1/2 cups diced onions
1 tablespoon chopped garlic
2 cups chopped cauliflower
1 3/4 pounds firm tofu -- rinsed, drained, cubed (1 pound 12 ounces)
1 cup whole cashews
1 cup water
1/2 cup soymilk
1 1/2 tablespoons white miso
2 1/4 teaspoons umeboshi paste
2 1/4 teaspoons brown rice vinegar
1 teaspoon balsamic vinegar
1 pinch white pepper
1 pinch black pepper
1 pinch ground nutmeg

In a medium-sized skillet, heat the oil and saute the onions and garlic for 3-5 minutes, or until the onions are translucent. In a large, covered saucepan with a steamer basket, steam the cauliflower and tofu in water for about 10 minutes, or until the cauliflower is tender. In a food processor, process the cashews to a paste. Continue processing and slowly add the water to create a very thick sauce. Add the steamed cauliflower and tofu, the onion mixture, and all of the remaining ingredients and blend until smooth. Pour the blended mixture in a large saucepan and heat on low heat. Serve with your favorite pasta.
Serves 6 minutes.
Here's a non-dairy, low-calorie version of Alfredo sauce that livens up fettuccine and other pasta dishes.

Per Serving (excluding unknown items): 448 Calories; 34g Fat (64.5% calories from fat); 20g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch) ; 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4733 0 0 0 0 0

Diabetic Recipes - Asparagus Pesto - 1g Carbohydrate; trace Dietary Fiber

2009-09-23T14:19:00.000+07:00

Best Diabetic Recipes from Kripalu - Kripalu Tofu Hollandaise Sauce - 8g Carbohydrate; 1g Dietary Fiber

2009-09-22T10:40:00.000+07:00

Diabetic Recipes from Kripalu - Kripalu Tofu-Scallion Dressing - 1g Carbohydrate; trace Dietary Fiber

2009-09-22T10:23:00.001+07:00

Diabetic Recipes - Brandied Marinade - 6g Carbohydrate; trace Dietary Fiber

2009-09-18T11:24:00.002+07:00

Kripauli of Diabetic Recipes - Kripauli Soysage - 11g Carbohydrate; 1g Dietary Fiber

2009-09-17T15:26:00.001+07:00

Yemini Diabetic Recipes - Yemeni Yogurt Soup - Chefout , 30g Carbohydrate; 1g Dietary Fiber

2009-09-12T11:16:00.001+07:00

Diabetic Recipes - Red Potato Colcannon - Irish - 31g Carbs, 5g Fiber

2009-09-12T10:34:00.000+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes:

Red Potato Colcannon - Irish - 31g Carbs, 5g Fiber

Serving Size : 4 Preparation Time :0:30
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
1 pound small red potatoes -- scrubbed and cut in half
1 tablespoon butter
1/2 cup onion -- thinly sliced
6 cups green cabbage -- thinly sliced (about 1/2 head)
1 cup low-fat milk -- milk
1 teaspoon salt
1/4 teaspoon white pepper

Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

4 servings, about 1 cup each
Per serving : 182 Calories; 4 g Fat; 2 g Sat; 11 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 5 g Fiber; 653 mg Sodium; 842 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk

There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.
Per Serving (excluding unknown items): 187 Calories; 5g Fat (20.8% calories from fat); 7g Protein; 32g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 624mg Sodium
Exchanges: 1 Grain(Starch) ; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

The A1c Test Gives More Weight to What Your Average Glucose Levels

2009-09-12T09:30:00.001+07:00

Three weeks ago and my A1C came back at 7.0 and I was placed on Lantus. I had only been on insulin for two weeks when I had additional lab work at my internal specialist's office. Unbeknownst to me, in addition to a liver function test and fasting lipid test, he also ran an HbA1C which came back at 6.2. I've been watching my numbers closely and can not see where they would have dropped enough that in two weeks my A1C would have gone from 7.0 to 6.2. Why the rapid decrease in such a short amount of time?

I know the A1c test gives more weight to what your average glucose levels have been in the closer-in-to- the-test- date weeks. IOW, when you went on insulin and things started to normalize, those couple of recent weeks swung the result into a surprisingly low number. The only other thing I can think of is that even the most dedicated tester only tests 8 or 10 times a day, probably not at all during the night, for instance. So it's impossible to get a true average from your home meter, not in the way you can with the A1c test. Other than that, I'm clueless, but maybe others will have some other ideas. Whatever, I'm glad to hear you're doing better.

Diabetic Recipes - Warm Leeks With Toasted Walnuts - Irish - 21g Carbs, 3g Fiber

2009-09-11T15:22:00.002+07:00

Diabetic Recipes - Savory Tomato Custard - 4g Carbs, 1g Fiber

2009-09-11T14:31:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes:

Savory Tomato Custard - 4g Carbs, 1g Fiber

Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method:
1 tablespoon canola oil
2 teaspoons finely minced garlic
2 teaspoons finely minced fresh ginger -- peeled
8 large eggs
5 cups stock
2 teaspoons salt
1 pound tomatoes -- peeled, seeded, diced and drained
2 1/2 tablespoons soy sauce
1 tablespoon hot sesame oil
3 tablespoons sliced scallions

1. Preheat oven to 400 degrees. Heat the oil slightly in a saute pan, add the garlic and ginger, cook over moderate heat until aromatic, about 5 minutes. Reserve and cool.
2. Whisk the eggs in a large bowl just to combine. Don't create a lot of foam. Stir in the chicken stock and 1 teaspoon of the salt
3. Combine the tomatoes with the reserved garlic and ginger and season with the remaining teaspoon of salt. Divide the tomato mixture among eight 8-ounce ovenproof cups or ramekins. Pour the egg and chicken stock mixture over the tomatoes.
4. Combine the tomatoes with the reserved garlic and ginger and season with the remaining teaspoon of salt. Divide the tomato mixture among eight 8-ounce ovenproof cups or ramekins. Pour the egg and chicken stock mixture over the tomatoes.
5. Cover each cup loosely with foil. Place them in baking dish. Place the dish in the oven and fill halfway with boiling water. Cook for 25 minutes or until the eggs are set. The eggs should tremble slightly when the cup is shaken.
6. Garnish each with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and a sprinkle of scallions.

Serves 8
Per serving: 130 calories, 8 g protein, 4 g carbohydrates, 9 g total fat, 2 g saturated fat, 215 mg cholesterol, 1,370 mg sodium, 0 g fiber. Calories from fat: 80.
Per Serving (excluding unknown items): 120 Calories; 9g Fat (64.0% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 930mg Sodium
Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Diabetic Recipes - Vegan Carrot-Cayenne Coleslaw - 13g Carbs, 4g Fiber

2009-09-11T14:22:00.001+07:00

Diabetic Recipes - Vegan Carrot-Cranberry-Walnut Salad with Creamy Walnut Vinaigrette - 11g Carbs, 4g Fiber

2009-09-11T13:53:00.000+07:00

Diabetic Recipes - Vegan Garlic Broth - 9g Carbs, 1g Fiber

2009-09-11T13:47:00.001+07:00

Diabetic Recipes - Vegan Roasted Red Potato Salad with Parsley-Pine Nut Pesto - 30g Carbs, 4g Fiber

2009-09-11T13:28:00.001+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels.

Vegan Roasted Red Potato Salad with Parsley-Pine Nut Pesto - 30g Carbs, 4g Fiber

Serving Size : 7 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
Pesto:
1/3 cup pine nuts
2 cups loosely packed flat-leaf parsley leaves
2 medium garlic cloves -- peeled
1 tablespoon mellow white miso -- or yellow miso
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt

Salad:
2 pounds small red potatoes -- cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
3 large red bell peppers -- seeded, cut into 1-inch dice
coarse sea salt
freshly ground white pepper

FOR THE PESTO:
Preheat the oven to 350F.

Arrange the pin nuts on a baking sheet and toast them for about 8 minutes, stirring after 4 minutes. In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice and puree. Slowly add the olive oil and process until smooth. Add 1/2 teaspoon salt and set aside.

FOR THE SALAD:
Preheat the oven to 400F.

In a large bowl, combine the potatoes and the olive oil. Toss to coat. Transfer the potatoes to a parchment-lined rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the bell peppers to the baking sheet and stir to combine. Roast for 1 hour, stirring every 15 minutes, until the potatoes are tender and the bell peppers well roasted. Transfer the potatoes and bell pepper to a large, add 1/2 cup plus 3 tablespoons of pesto (or more if you want it creamier), stir well, and season with salt and pepper to taste. Serve at room temperature. Cover the remaining pesto with a layer of olive oil in a tightly sealed jar and refrigerate for up to 2 weeks (use it as a dressing for pastas, spreading it on toast, or topping fresh tomatoes.
Serves 6-8.
My family usually serves run-of-the-mill, drowned in mayonnaise potato salad at cookouts, so I knew that I had to provide an equally satisfying alternative to mix it up a little bit. This is it. The vibrant pesto deepens the flavor of the potatoes and the roasted peppers provide sweet bursts with every bite.

Per Serving (excluding unknown items): 321 Calories; 21g Fat (57.0% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 243mg Sodium
Exchanges: 1 1/2 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat.

Diabetic Recipes - Vegan Straightforward Coleslaw - 12g Carbs, 4g Fiber

2009-09-11T13:15:00.000+07:00

Diabetic Recipes - Vegan Sweet Corn Broth - 11g Carbs, 2g Fiber

2009-09-10T11:06:00.001+07:00

Filipino Dumplings in Coconut and Sesame Seeds - Palitao, 10g Carbohydrate; 1g Dietary Fiber

2009-09-08T15:26:00.002+07:00

Filipino Sweet Potato Fritters - Maruyang Kamote, 21g Carbohydrate; 1g Dietary Fiber

2009-09-08T15:19:00.001+07:00

North Indian Ginger and Tomato Salad - Adrak aur Tamatur Salat, 10g Carbohydrate; 2g Dietary Fiber

2009-09-08T15:08:00.004+07:00

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists.

North Indian Ginger and Tomato Salad - Adrak aur Tamatur Salat
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
1/2 cup fresh ginger -- (a 2-3-inch piece), peeled and cut into paperthin slices
1 medium banana pepper -- seeded and cut into paperthin slices (approx. 1/3 cup)
1/4 cup fresh lime juice
1/2 teaspoon salt
1 1/4 pounds fresh ripe tomatoes -- (about 4 medium)
freshly ground black pepper -- a sprinkling
1 tablespoon finely chopped fresh mint

Place the ginger and chiles in a small nonreactive bowl. Add the lime juice and 1/4 teaspoon salt. Let stand, tossing once or twice, for 20 minutes. Slice the tomatoes and arrange on a serving plate. Sprinkle on the remaining 1/4 teaspoon salt, the pepper, and mint. Turn gently to distribute the mint and seasonings. Add the ginger-chile mixture, arranging the ginger slices decoratively over the tomatoes. Serve slightly chilled.
Serves 4 as a side salad.
Serve alongside any combination of curry and flatbread. This salad is particularly good over fried cheese and vegetable curry, five-lentil stew or Gujarati mango curry.
With so many other foods on the table, Indian salads don't get the recognition that they deserve. Particularly in the north of India, however, there is seldom a meal served without at least a plate of freshly sliced cucumber, white radish, or tomato, and wedge or two of fresh lime. Salads are rarely complicated; it's their simplicity that makes them such an ideal complement to the other foods. This ginger and tomato salad is exquisite. It is a great addition to a larger Indian meal, as its fresh taste brings out the full flavors of the other dishes. It's also a terrific match with kebabs and other grilled (favorites), as well as very good served simply with fresh hot naan. If you can avoid the temptation, wait until good fresh tomatoes are in season.

Per Serving (excluding unknown items): 43 Calories; 1g Fat (10.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 282mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0

Kurdistan Cutting Board Salsa - Mezair, 3g Carbohydrate; 1g Dietary Fiber

2009-09-08T14:46:00.003+07:00

This recipes the one best of the best healthy recipes for diabetic which has been recommended by doctors and nutritionists.

Kurdistan Cutting Board Salsa - Mezair
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Spicy Veggie

Amount Measure Ingredient -- Preparation Method
1 large garlic clove
2 (to 3) jalapeno chile peppers -- seeded
1/2 cup chopped flat leaf parsley -- lightly packed
3 tablespoons chopped fresh mint -- (to 4)
1 pound ripe tomatoes
1/4 teaspoon salt
juice of 1 large lemon

On a large cutting board, mince the garlic and then the chiles. add the parsley and mint and chop. Slice and then chop the tomatoes, adding them to the other ingredients. Mix as you continue to chop by tuning the salsa with the flat of your knife or cleaver. Mix in the salt. Transfer the salsa to a small serving bowl and blend in lemon juice. The salsa will be quite runny, making it ideal for being spooned generously over bulgur or rice or for being sopped up with flatbreads. Perfect for the mezze tables.
Makes 2 cups salsa (8 one-quarter cup servings).
Our household name for mezair is "cutting-board salsa", because all the ingredients can be chopped together into one large pile on a cutting board - an excellent way to blend the different flavors, and it's fun. I first tasted this salsa in the town of Van in eastern Turkey, where it was served alongside pieces of grilled (2favorite) and bulgur pilaf; the combination was absolutely delicious. The amount of chiles in this recipe produces a salsa that is mildly hot; adjust according to your own taste.

Per Serving (excluding unknown items): 15 Calories; trace Fat (12.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0

Nepali Green Chile Chutney - Haryo Khursaniko Acher,5g Carbohydrate; 1g Dietary Fiber

2009-09-06T08:26:00.000+07:00

Nepali Green Chile Chutney - Haryo Khursaniko Acher
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
1/2 teaspoon cumin seed -- dry-roasted
1 cup loosely packed fresh coriander leaves -- finely chopped
1/2 cup loosely packed fresh mint leaves -- finely chopped
4 green chiles -- finely chopped
1/4 teaspoon salt
1 pinch asafoetida -- (optional)
2 tablespoons freshly squeezed lemon juice

In a large mortar, pound the cumin to a powder. Add all the remaining ingredients except lemon juice and pound well to mash. Add lemon juice and continue to pound until a slightly dry paste forms. Alternatively, combine all the ingredients in a food processor and process briefly to blend; you want a slightly rough paste, not a uniform texture. Turn out into a bowl and serve with bread as a dip. This is best eaten immediately, or within 2 to 3 hours, while fresh herbs still have good flavor.
Makes about 1 cup chutney.
This is another Nepalese chutney, also on the fiery side of things and very quick to make. If you wish, cut back on the chiles. We have included in this book a number of chutneys and salsas that combine fresh coriander [cilantro] and chiles. Each is quite different from the next, but all are good accompaniments to meals based on bread.

Per Serving (excluding unknown items): 22 Calories; trace Fat (5.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 3354 0 0 0 27170 0

Nepali Hot Peanut Chutney - 2g carbs; 1g fiber

2009-09-06T08:08:00.000+07:00

Nepali Hot Peanut Chutney
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2/3 cup unsalted peanuts -- (about 4 ounces) roasted or raw
3 (to 5) dried red chiles
1 piece fresh ginger -- (1-inch) peeled and grated
1 teaspoon cumin seed -- dry-roasted and ground
1/4 cup fresh lime juice
1 teaspoon sugar
1/2 teaspoon salt

If your peanuts are raw, dry-roast them in a cast-iron or other heavy skillet over medium heat until lightly golden. If using a mortar, coarsely chop the peanuts. Transfer to the mortar and pound fine. Break or chop dried chiles into very small pieces, discarding the stems, and add to the peanuts. Pound until finely ground. Add ginger and cumin and pound. Add the lime juice and blend well. The mixture should now have the consistency of a dryish paste. Alternatively, if using a processor, transfer the peanuts to a processor and pulse to chop finely. Break up the chile into small pieces, discarding the stems, and add to the processor together with the ginger, cumin, and lime juice. Pulse 4 or 5 times to blend. Stir the sugar and salt into the chutney and blend well. Turn out into a bowl and serve with fresh breads.
Makes about 1 cup (16 one-tablespoon servings).
...it's just a matter of time before someone in North American begins to market a chile peanut butter. Peanuts and chiles naturally call out for each other, as in this Nepalese chutney.

Per Serving (excluding unknown items): 39 Calories; 3g Fat (64.3% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

Nepali Spicy Tomato Chutney - Tomate Achuar, 9g carbs; 2g fiber

2009-09-05T05:48:00.000+07:00

Nepali Spicy Tomato Chutney - Tomate Achuar
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon vegetable oil
1 1/2 tablespoons minced garlic -- (approx. 4 medium cloves)
1 medium onion -- finely chopped
1 tablespoon finely chopped fresh ginger
3 fresh green chile pepper -- chopped
1/2 teaspoon fenugreek seed -- dry-roasted and ground
1/2 teaspoon cumin seed -- dry-roasted and ground
2 large tomatoes -- (about 1 pound) coarsely chopped
1/2 teaspoon salt
1 cup loosely packed fresh coriander leaves -- coarsely chopped

Heat the oil in a heavy saucepan or deep skillet over medium-high heat. add the garlic, onion, ginger, and chiles and fry for 1 minute. Add the fenugreek and cumin and cook 1 minute more, stirring. add the tomatoes and salt, and bring to a boil. Lower the heat, partially cover, and cook for another 15 minutes, or until thickened almost to a paste. Turn out into a bowl and stir in the coriander leaves. Serve as a condiment and dipping sauce for bread. Stored in the refrigerator, well sealed in a glass container. It will keep for a week.
Makes about 1 1/2 cups sauce.
There are hundred of different fresh chutneys, all depending on what is in season and what particular tastes a cook wants to put together. This particular one we had trekking; after a long day of walking, nothing could have tasted better than a bowl full of dal, a pile of chapattis made from freshly ground wheat, and a tiny plate of fiery hot tomato chutney.

Per Serving (excluding unknown items): 63 Calories; 3g Fat (35.1% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 413

Sichuan Spicy Peanut Sauce - 7g carbs; 2g fiber

2009-09-05T05:30:00.000+07:00

Sichuan Spicy Peanut Sauce
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1/2 cup unsweetened peanut butter
1/2 cup warm water
1 teaspoon cayenne pepper
1/4 cup cider vinegar
2 tablespoons soy sauce
1 large garlic clove -- finely chopped
3 (to 4) scallions -- finely chopped

In a medium-size bowl, combine the peanut butter and warm water, and whisk until well blended and smooth. Stir in the cayenne, then stir in the vinegar and soy sauce. Stir in the garlic and scallions. If you are serving over noodles (Sichuan-style) , you might want to thin the sauce even more, and add a little more cayenne. But if you are using it as dip for bread, you won't want it any thinner than this. The sauce gets thicker as it sits, much thicker if refrigerated. You may need to thin it by blending in a little warm water when you take it from the refrigerator. This is a good keeper in the refrigerator, but if you plan to make it ahead, don't add the garlic and scallions until just before you serve the sauce. This recipe can be doubled or tripled, but increase the garlic and scallions by a lesser proportion.
Makes 1 1/4 cups of sauce.
This sauce is one of the best all-around accompaniments for flatbreads that we know of. It is traditionally served over cold wheat flour noodles, and is a great dip for uncooked vegetables like broccoli, cauliflower, and carrot sticks. It's excellent for parties, and for kids; it keeps well in the refrigerator, and it is very simple to prepare.

When you make the sauce, it will be thin, but as it sits (especially if kept in the refrigerator) , it will again become almost as thick as the peanut butter you began with - a reminder of just how much oil is in peanut butter.

Per Serving (excluding unknown items): 163 Calories; 13g Fat (67.3% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

South Indian Spice Powder - Sambhar Masala, 3g carbs, 1g fiber

2009-09-05T05:12:00.000+07:00

South Indian Spice Powder - Sambhar Masala
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
1 teaspoon urad dal -- (black gram dal)
1 teaspoon channa dal -- (made from hulled and split small chickpeas)
2 tablespoons coriander seed
1 teaspoon cumin seed
2 teaspoons black peppercorn
1 teaspoon fenugreek seed
10 dried red chiles
1 pinch turmeric -- (optional)

In a heavy dry skillet, roast the dals over medium-high heat, stirring constantly, for 5 to 8 minutes. Set aside. In the same skillet, dry roast the spices (except turmeric) over medium-high heat, stirring constantly, until aromatic, about 3 minutes. Set aside. In a spice grinder or large mortar, grind the dals to a powder. Grind the roasted spices to a powder, then grind the dried chiles to a powder. Combine the dal, ground spices, and chiles. Add the turmeric, if you wish. Store in a tightly sealed glass jar. This keeps well, but it does lose flavor over time, so it's best to make up a new batch after six months.

Note: Most seeds or pods benefit form dry-roasting before grinding in a spice grinder or mortar and pestle. Use the method described here to release the fragrant aromas of peppercorns and dried chile pepper flakes; spices such as cumin, fenugreek, cardamom, coriander, and black mustard seeds; and nuts and sesame and poppy seeds.

Makes approximately 2/3 cup (about 10 one-tablespoon servings).
Use as a spice mix in southern Indian recipes as directed.
Per Serving (excluding unknown items): 13 Calories; trace Fat (19.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 3092 0 0 0 0 0 0 0

Does anyone know any more about hiw zinc could help us type 2 folks?

2009-09-01T09:41:00.000+07:00

This article is very basic biochemical research. It's about a new technique for studying the amount and distribution of zinc in pancreatic cells as a marker for a genetic defect in diabetes. It appears to have nothing to do with the amount of zinc in the body. There's nothing in the article to suggest that taking zinc would have any benefit in type-2-diabetes.

The interrelationship of zinc and diabetes is complex and not well understood, hence the significance of this article. There have been conflicting studies about whether zinc intake affects the chances of developing type-2-diabetes. There's no evidence zinc is helpful in treating diabetes. If you are thinking of taking a zinc supplement, remember that zinc can be toxic...read more

The caffeine will help boost bg somewhat

2009-09-01T09:37:00.000+07:00

Once more thanks for your advice. I will try to change my breakfast and see if that helps to cope much better until my break without having to run to the cafeteria to have a coffee with sugar, a big mistake I made, I know, but I felt so weak and shaky (and scared too that it could go even lower....). It is the same at night, sometimes I feel scared that it could go down very much during my sleep and not be aware of it. So I always have a glass of milk just before I go to sleep. Maybe this is wrong too? Or somehow we will wake up if we do not feel well? And is it because my body has been used to high glucose levels that I do not feel bad if it goes up a bit over the limit but feel bad when it goes down?.

Running for coffee with sugar may not be so wrong when you go low, but it usually needs follow up. The caffeine will help boost bg somewhat, since it stimulates glycogen release and others, and the sugr (not very much of it, of course) helps too. Once that sunk in, perhaps 10 to 20 minutes later it may be best to have something more substantial, particularly protein, if the next meal is more than 1/2 hour or so away. You wake up because something unusual is affecting your system. If low your counter-regulatory hormones such as adrenilyn are released, and the affects tend to wake up most people. If you go high then other warning symptoms are started that may also wake you up.

The real problem for diabetics is if you DON'T get these symptoms, and therefore don't wake up. This is known as HypoGlycemia Unawareness (or HGU) and is very dangerous. At this poin you shouldn't worry about that if it hasn't been that way for you till now. HGU MAY be there from the start if that's how your system is, for whatever reason, but it usually appears after many years of diabetes, probably aide by very poor long-term control. Of course it's always a good idea to have someone around that knows what to do if you have problems. What really scares me is a diabetic with HGU who lives alone. Lost a good friend to a heart attack after he'd survived poor control for 33 years or so. Whether he had a hypo at the same time will never be known, but I wouldn't be surprised.

Distured Sleep for Diabetics

2009-09-01T09:28:00.000+07:00

Uneven sleep and a possible bad dream causing an anxiety attack are quite likely. The symptoms are similar to an anxiety attack which would be understandable if you are worried all the time about your diet and numbers etc. As you are fully aware, stress, even momentary, will spike your numbers. The proof of this would be if you get up or sit up and do relaxation and let the episode pass and as your pulse settles and the adrenalin slows it should affect your next reading which you could take in half an hour. If its indeed an anxiety attack the BG numbers will be down 10% or more from the earlier reading. I wouldn't go running for meds if its only occassional. If you treat it with extra oral diabetics or short acting insulin you could go too low in the night.

BTW get your thyroid hormones checked (cold feet) and if you are type 2 don't check so often. Checking too much can easily cause a person to cross the line from sensible to borderline OCD and OCD would go hand in hand with anxiety symptoms which will cause higher readings.... .funny how that works eh? Perfectionists should not be allowed to have such a wonderful disease as type 2 diabetes. Anyway you are right, worry about lows not highs. Highs won't kill you unless they are very very high and if that happens go to ER...read more

Diet Mountian Dew for Diabetics

2009-09-01T08:43:00.001+07:00

Your question(s) touches on a very sensitive issue for some diabetics. There are those who know the harm sodas, of most any kind, can cause and others just ignore the facts and give into their addiction for soda containing high fructose corn syrup, sugar, or a substitute for sugar. Both sides of the issue will defend their position. Ultimately each one of us has to take responsibility for our own body. You can’t do it for your husband, it is his responsibility! If you husband is serious about controlling his sugar, all he has to do is check his glucose after drinking a soda/juice and he will know. Everyone is unique and what raises glucose too high and for too long for one may not do the same for another. ORANGE JUICE is 46 on the glycemic index. If there is sugar mixed in, which is usually the case in many juices, that instantly raises the GI/GL as sugar has one of the highest GI/GLs you can get.

Fruit
Glycemic Index
Apples, Golden Del. 39
Bananas 62
Cherries 23
Grapefruit 26
Grapes 45
Orange juice 46
Oranges 40
Peaches 29
Pears 34
Plums 25
Raisins 64

MOUNTAIN DEW in the U.S. contains high fructose corn syrup (HFCS) and its consumption has been fingered as a causative factor in heart disease. It raises blood levels of cholesterol and another type of fat, triglyceride. It makes blood cells more prone to clotting, and it may also accelerate the aging process. HFCS IS A MAJOR ENEMY OF DIABETICS. DIET MOUNTAIN DEW contains ASPARTAME. Not too long ago, aspartame was on a Pentagon list of bio-warfare chemicals submitted to Congress, which just goes to show you how lethal a chemical it really is. Although seizures are reported among aspartame users, headaches are the most common complaint. Diabetics should stay away from sugar subs used in sodas altogether.

Mountain Dew lists its ingredients as:
Carbonated water
Sugar (replaced by High fructose corn syrup (HFCS) in much of the United States)
Concentrated orange juice
Citric acid
Natural flavors
Sodium benzoate (preserves freshness)
Caffeine (54 mg per 12 US fluid ounces (350 ml))
Sodium citrate
Erythorbic acid (preserves freshness)
Gum arabic
Calcium disodium EDTA (to protect flavor)
Brominated vegetable oil
Yellow 5
Thiamin hydrochloride

Diet Mountain Dew: Sugar/HFCS is replaced with:
Concentrated orange juice
Citrus pectin
Potassium benzoate (preserves freshness)
Aspartame
Potassium citrate
Acesulfame potassium
Sucralose

Mountain Dew Throwback:
Carbonated water
Sugar
Citric acid
Natural and artificial flavor
Sodium benzoate (preserves freshness)
Caffeine (54 mg per 12 US fluid ounces (350 ml))
Gum arabic
Brominated vegetable oil
Yellow 5

Chronic Reactive or Fasting Hypoglycemics

2009-08-25T09:27:00.000+07:00

If I understand what you said she goes low but is NOT under medication for diabetes. This happens sometimes while diabetes is developing, and sometimes just stays there at this point.

I saw another message sayig dhe should eat a fast acting carbohydrate, such as glucose pills, candy or OJ. This may work short term, but for a chronic Reactive Hypoglycemic, if that's really what she is, this may backfire. Problem she has is that her pancreas doesn't make insulin fast enough to cover need, especially when she has just eaten a lot of carbs in a meal. SO her body tries to catch up after the fact, and her blood glucose (or bg) level goes real high real fast. Then the insulin finally catches up but doesn't know when to stop, so insulin keeps flowing out and drives her bg down suddenly. That usually happens about 2 hours after eating a lot of carbs. Reason I brought it up is that when she egoes low and eat carbs the new carbs will raise her bg fast, but the same reaction can happen after she recovers. Looping back through it isn't the best idea, for sure...read more

Use Meal Planning to Boost Your Enjoyment of a Variety of Foods

2009-08-25T05:37:00.000+07:00

If you've recently been diagnosed with diabetes, you may wonder what food choices you should make. You will be happy to know that many foods can fit into a diabetes meal plan. This is especially important with the approaching holiday season. It is important to choose more healthful options like fruits, vegetables, whole grains, non-fat dairy products, beans, and lean meats when planning your meals and snacks each day. There is no one perfect food or particular food to avoid. Divide Portions and "Rate Your Plate"

When planning your meals, it may be helpful to "Rate Your Plate" as the American Diabetes Association states. A quick way to be sure you are consuming a variety of healthful foods is to draw an imaginary line through the center of your plate. Then draw a line to divide one of those sections into two. About one-fourth of your plate should be filled with grains or more starchy foods such as brown rice, pasta, or peas. One-fourth of your plate should also be filled with protein, such as lean meat, fish, poultry, or tofu. The last half of your plate should be filled with non-starchy vegetables like broccoli, carrots, salad or green beans. It is important for someone managing diabetes to consume regular meals along with snacks between those meals to help control blood glucose levels.

Counting Your "C"s
How many carbohydrates should these meals and snacks be comprised of? The recommended amount of carbohydrates at meals and snacks depends on your calorie and activity levels, and on any diabetes medications you might be taking. For example, a dinner might include 45 to 60 grams of carbohydrate, while a snack may contain 15 to 30 grams. To know how many carbohydrates you can have at each meal, visit Diabetes Control for Life (tm) where you will find helpful meal plans and recipes tailored to your needs. The tools on this site are a great way to get "In Control" as a beginner or to spice up things as a veteran! Eat right today with helpful meal plans and recipes tailored to your needs...read more

Fitting into the same size jeans I wore in high school!

2009-08-25T05:34:00.000+07:00

I have now lost a total of 46 pounds since October 2008 and am fitting into the same size jeans I wore in high school (6 years ago)!! Ironically enough I am about 10 pounds heavier than I was in high school. It just proves that muscles weighs and takes up less room than fat! I have always been on the larger side but I am beginning to believe I can actually be a smaller person; being in the same size I wore 6 years ago is more confirmation that I can do this! Last month I wanted to give up on working out. I had hit a plateau at 40 pounds lost. Still being I am 80+ pounds overweight I knew I shouldn’t be at a standstill with my weigh loss. Every Tuesday I would get on my scale and the number was the exact same. I was pushing myself with my intervals and NEWO and nothing changed… then it hit me; I need to focus on my nutrition.

Nutrition is the hardest part for me because I love my food. When I started on my healthy lifestyle journey, I told myself I would start by working out first and worry about food later. I knew if I wanted to continue on the journey I had to make a change with my food. That meant bring my lunch to work and not going out to eat every day, finding healthy snacks instead of the convenient office snacks of chocolate, candy, chips and soda, and of course more water. I never realized how sabotaging it was to wait until I was ravenous before eating my next meal. Sometimes I would only eat two or three times in a day but would end up eating twice or three times as much food during each meal because I was so hungry. With a set schedule of eating every two and a half hours, I don’t feel hungry and find it much easier to avoid overeating and making bad food choices.

I am sure this isn’t the only hurdle in my healthy journey but I am so happy I didn’t turn around because I was scared to tackle the issue. It wasn’t as scary as I though it would be and since I love cooking, even more exciting for me to learn new recipes. The weight that I have lost does not compare to the things I have learned and developed through the past many months and I can’t wait for what is around the corner… Greater things are still to come!!

Green and Yellow Bean Salad - 2g Carbs, 3g Fiber

2009-08-25T04:58:00.002+07:00

Green and Yellow Bean Salad
By The Canadian Living Test Kitchen
To retain the color and crispness of the beans, make this salad as close to the time of your get-together as possible.
Servings: 6
12 oz (375 g) each green and yellow beans
2 Tbsp (25 mL) chopped fresh oregano
2 Tbsp (25 mL) extra-virgin olive oil
2 Tbsp (25 mL) wine vinegar
2 tsp (10 mL) grainy mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Half red onion, thinly sliced

Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.) In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.

Servings: 6
Nutrition per Serving: 96 Calories, 5g Total Fat, 1g Sat Fat, 0mg Cholesterol,
3g Protein, 12g Carbs, 3g Fiber, 482mg Sodium
calcium 6%, iron 12%, vit A 8%, vit C 22%, folate 20%

Lately Having to Do With Getting Used to The Insulin Pen

2009-08-23T10:20:00.000+07:00

I've been posting questions lately having to do with getting used to the insulin pen. So, here are three more:

1. If you consumed more carbs than you should have on day 1, are you still seeing higher readings the next day?

2. If your carb intake is steady, do you still have high reading days and low reading days? How much of a swing do you experience?

3. I know everybody is different, but I'd like to know what your carb limit (grams) is per meal to keep your readings where you want them.

Catfish Amandine - 10g Carbs, 1g Fiber

2009-08-21T16:03:00.002+07:00

Catfish Amandine
From: Eating Well Magazine January/February 2007
Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic "amandine" sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Diabetes Appropriate | Healthy Weight
Servings: 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 Tbsp Plus 1 1/2 tsp extra-virgin olive oil, divided
1 Tbsp butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 cup low-fat milk
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
1 lb catfish, cut into 4 portions
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley

1. Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
2. Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
4. Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.

Servings: 4
Nutrition per Serving: 336 Calories, 21g Fat, 5g Sat, 11g Mono, 117mg Cholesterol, 25g Protein, 10g Carbs, 1g Fiber, 353 mg sodium, 452mg Potassium
Nutrition bonus: Selenium (33% daily value), Vitamin E (20% dv). 1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat

Calabacitas (Mexican-flavored vegetable side dish)- 13.47g Carbs, 4.61g Fiber, 6.6g Sugar

2009-08-21T15:19:00.001+07:00

Calabacitas (Mexican-flavored vegetable side dish)
The George Mateljan Foundation. Add a Southwestern twist to vegetables. This recipe is an excellent source of vitamin C, a powerful antioxidant that helps prevent damage
to DNA and cellular structures caused by free radicals.
Prep and Cook Time: 20 minutes
1 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
2 cups zucchini, diced into 1/2 -inch cubes
2 cups yellow squash, diced in 1/2-inch cubes
15 oz can diced tomatoes, drained
4 oz can of diced green chili
1 Tbsp + 3 Tbsp chicken or vegetable broth
1/4 cup chopped cilantro
3 Tbsp fresh chopped fresh oregano OR 1 Tbsp dried oregano
Salt and black pepper to taste
Optional: drizzle with olive oil before serving

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
2. Prepare all the vegetables.
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Saute onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
5. Stir in herbs, salt, and pepper.

Healthy Cooking Tips:
Have all your vegetables cut before you start cooking to avoid overcooking. The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.

Serves: 4
Nutrition per Serving:
Serving Size: 301.72g
68.71 Calories, 4.29 Calories from Fat, 0.49 Calories from Saturated Fat, 0.48g Total Fat, 0.05g Saturated Fat, 0.04g Mono Fat, 0.12g Poly Fat, 0g Trans Fatty Acids, 0mg Cholesterol, 3.29g Protein, 13.47g Carbs, 4.61g Dietary Fiber, 0.68g Soluble Fiber, 1.67g Insoluble Fiber, 6.6g Total Sugar, 2.03g Monosaccharides, 0.51g Disaccharides, 1.29g Other Carbs

15 Minute Salmon with Tomato Salsa - 6.95g Carbs, 1.38g Fiber, 2.53g Sugar

2009-08-21T15:17:00.001+07:00

15 Minute Salmon with Tomato Salsa
From: www.whfoods.org The George Mateljan Foundation
If you want a great tasting recipe that also provides over 100% of the daily value for those hard to find omega-3 fatty acids, as well as vitamin D, try this easy-to-prepare recipe tonight. It only takes 15 minutes and you will have a meal you'll want to share with your best friends. Enjoy!.
Prep and Cook Time: 15 minutes
1 1/2 lbs salmon filet cut into 4 pieces, skin and bones removed
1 large fresh ripe tomato, seeds and excess pulp removed, diced
small pieces, about 1/4 inch
3 Tbsp finely minced onion
3 medium cloves garlic, pressed
1-2 Tbsp minced jalapeno pepper, or to taste
1 Tbsp minced fresh ginger
1 TBS coarsely chopped pumpkin seeds
1/4 cup chopped fresh cilantro
2+1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
Salt and black pepper to taste

1. To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
3. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

--> Salsa
1. Combine all salsa ingredients.
2. Spoon over salmon.
3. Garnish with mint and a sprinkle of extra virgin olive oil.

Serving Suggestion: Serve with Calabacitas (Recipe Below) and Rice

Healthy Cooking Tips:
The ingredients of the salsa blend together better if you chop them fine. Also, it is best to add just a little jalapeno at a time, so you can get it to your personal preference of chili heat, without making it too hot.

Serves: 4
Nutrition per Serving:
Serving Size: Total weight 264.40g
392.59 Calories, 215.32 Calories from fat, 47.37 Calories from Saturated Fat,
5.26g Saturated Fat, 11.13g Mono fat, 5.08g Poly fat, 0g Trans Fatty Acids, 112.27mg Cholesterol, 36.47g Protein, 6.95g Carbs, 1.38g Dietary Fiber, 0.26g Soluble Fiber, 0.72g Insoluble Fiber, 2.53g Total Sugar, 1.84g Monosaccharides, 0.27g Disaccharides, 2.32g Other Carbs, 23.92g Total Fat

Why I cannot possibly have diabetes?

2009-08-21T09:52:00.001+07:00

I'm getting older for sure, but I'm only 38 years old, not 98 lol....I guess maybe I am looking for reasons as to why I cannot possibly have diabetes, so far I am not doing a great job at not having it lol...

Age has nothing to do with it. I was fine on my 40th birthday when I had a complete physical and 10 months later, I was diagnosed as Type 2. I ignored symptoms for a long time and attributed them to something else. I've always drank tons of water and I'm a public speaker by profession so I attributed the thirst to speaking so much. The excessive urination just had to be because of the amount of fluids I would consume and my increasing lethargy must definitely be due to my sleep apnea and my CPAP machine not working properly. It wasn't until I started to have difficulty focusing on distant objects that I thought there might be more to it and even then, I at first blamed my poor eyesight on the new contacts I'd just gotten and the fact
that the optometrist obviously messed up with all those better or worse images he made me look at. When I finally went back to my eye doctor to complain about my prescription, he told me my retinas were swollen. I asked what causes that and was told diabetes. I expected to eventually be diagnosed as it ran in my family but of course I was still too young in my mind. That day I drove across town to see my GP and he did a simple finger stick test in the office. I was over 600 and my A1C was 11.9! He immediately put me on oral meds and soon afterwards we added Byetta. I've managed pretty well until recently when my numbers started to climb again and now I'm also on long-acting insulin. To me, the diagnosis wasn't nearly as devastating as it was to members of my family. However, with asthma and high blood pressure, I took this as a sign that I needed to finally do something to improve my quality of life and changed my diet and began regular exercise in a quest to minimalize my symptoms and prolong my life. The hardest part for me was being told by the "diabetic police" that I couldn't do this and couldn't eat that, all of which turned out to be a pile of BS after I enrolled in a diabetic education program. I can understand your feelings on this but diabetes is no longer the death sentence it once was so follow your doctor's advise and take care of yourself. You'll find that there is a lot of great support on this list.

For the last 12 months or so my blood reports are of a non-diabetic profile, including the Glycoslated Hemoglobin

2009-08-20T05:36:00.001+07:00

>What bugged me was that evidently there was no "out" of this medication regime.<

I'm not sure where you got that idea. Many times newly diagnosed diabetics are given meds/insulin to get them back into control, especially if their blood glucose levels are soaring, but once that control is reached, everything is re-evaluated. If the person can attain and maintain a normal BMI, is willing to exercise most days of the week, and has the psychological and financial wherewithal to eat a really healthy low carb diet, many (maybe most) times that person can be maintained with those lifestyle changes and no meds for quite a while. They'd still be considered diabetic and still would need twice-a-year blood work and doc's visits to make sure they're maintaining the status quo, but many on this list are doing well with no meds.

>For the last 12 months or so my blood reports are of a non-diabetic profile, including the Glycoslated Hemoglobin.<

This is the A1c test we talk about all the time here, sometimes called the HbA1c.

>All the figures making up the Lipid profiles are below/above of what it should be be<

So you're doing well, at least for now. Good for you!

>and no BP.<

Well, I hope you have a BP... I'm assuming you meant BP is WNL.

For Anyone Having Issues With One Touch Ultra Smart Meters

2009-08-19T09:05:00.000+07:00

I have been following the posts, and seen there might be others like me having problems with their meters not wanting to work right, or like mine they cut out when they try to do a Test or give Error readings. Well I ended up getting tired of having problems all of the time with mine, and called the 800 number on the back of the meter. They grilled me with a lot of questions, and then were able to help me by they are going to replace my meter for Free. So that is a Plus. I should have my New meter in a day or two. Hope this helps someone with the same frustrations I am having. (You also might want to try New batteries in your meter first just to make sure that was not your issue first too.)

Changes in sugar levels

2009-08-18T21:40:00.000+07:00

I never thought of that ... thanks, but I have to avoid foods high in Folic Acids too, like: tuna, shellfish, nuts, beef, pork, some dried beans etc .. I use egg beaters and egg whites on sometimes and usually add cheese and fresh veggies. Olive oil I fell in love with I like the Mrs Dash products too, and I try to incorporate the natural sugar an acids that you find in fruits: lemons, oranges, mango's, raisins, cranberries, and limes when ever I can to add flavor to bland foods and to avoid using splinda when ever its possible. Do you guys know where I can find a list of foods with proteins but low in folic acids? Thats the problem I have been facing here, according to the sheet the doctor gave me dairy is good for helping bring down folic acid but its not great for the cholesterol or is it diabetes. I know its ok in small portions but I can't remember which it goes with ...? I have increased her dairy intake some and her sugar is staying between 115 and 125 but I do not know her cholesterol levels at this point, I do know before we started this new diet it was high and Cheerios and oatmeal have helped with that, which also seems to effect her sugar ... in a good way. lol Now see why I am so confused! Each one seems to effect the other and if the scales tilts a little to much this way or that then it all goes harry carry ...! at this point I am pretty comfortable with the sugar levels and her folic acids levels are dropping thank goodness ... but I want know about her cholesterol until Oct. By the way I delighted to see the recipes! thanks.

Will always have high morning readings and the rest of the time be normal?

2009-08-18T21:27:00.001+07:00

>I got my A1c in and I couldn't believe it. It's 5.0! My numbers are a bit high still on my daily testing but the A1c came back lower than it was. (My typical numbers are below 130). I am so excited!<

Good for you, Donna. You're now solidly down in the place where you don't have to be concerned about longterm complications, where your A1c is indistinguishable from that of a non-diabetic. Way to go!

>DH is doing better. Still not perfect but consistanly below 200. We are hoping that it will continue to go down since it seems to be moving that way.<

Perfect? Hmm, I don't believe any of us will ever be there. I'm glad to hear he's doing better and his averages are coming down. It does take a while.

>Quick question though. Is it possible that he will always have high morning readings and the rest of the time be normal? That is the worst of his numbers and while it is lower than it was it's still the highest number he has all day.<

It is possible, but there's no way to know for sure. As the old adage says, "Time will tell."

Unfortunately too much attention is payed to cholesterol, IMHO

2009-08-18T21:18:00.001+07:00

There are good cholesterols (hdl) and bad cholesterols (ldl), by uiincreasing hdl the ldl level will be reduced automatically. Besides which high cholesterol doesn't cause as much trouble as doctors have been telling us for the last 66 years or so. Now they say triglycerides are more damaging. Also note that cutting her cholesterol TOO much will increase her cholesterol readings, which may be why cholesterol readings keep rising. Our nerves need cholesterol to make the myelin sheath around each nerve. If there isn't enough in what we eat the body automatically goes into "saviour" mode and overproduces it, just to be sure there's enough, and almost always overdoes it. So eating a reasonable amount of cholesterol is best, particularly hdl.

Figs, Walnuts, and Spinach Salad - 32.22g Carbs, 6.55g Fiber, 21.81g Sugar

2009-08-16T23:10:00.001+07:00

Figs, Walnuts, and Spinach Salad
{Suggestion: Consider using Agave nectar or your favorite suitable sweetener instead of honey. Take care, Gloria}
From: www.whfoods.org
If you are tired of that plain green salad for dinner you will enjoy the extra nutrition and pizzazz that the figs and walnuts add to this spinach salad. It will complement almost any meal. Enjoy!
Prep and Cook Time: 15 minutes
1/2 medium onion, sliced thin
2 Tbsp white wine or apple cider vinegar
1 cup hot water
5 oz baby spinach
2 Tbsp balsamic vinegar
1/2 tsp honey
2 Tbsp extra virgin olive oil
Salt and cracked black pepper to taste
8 dried figs, sliced
2 Tbsp chopped walnuts

1. Slice onion and let sit for at least 5 minutes to enhance its health-promoting properties.
2. Marinate sliced onion in 2 Tbsp white wine or apple cider vinegar and hot water for 10 minutes while preparing rest of ingredients.
3. Rinse and dry baby spinach. If you have a salad spinner that is best, otherwise, dry with paper towels. This will avoid dressing getting diluted.
4. Whisk together balsamic vinegar, honey, salt and pepper, drizzling in the olive oil a little at a time at the end. Toss with rest of ingredients and serve.

Serves: 4
Nutrition per Serving:
Serving total weight: 105.92g 207.48 Calories, 89.11 Calories from Fat, 11.89 Calories from Saturated Fat, 2.69g Protein, 32.22g Carbs, 6.55g Dietary Fiber, 1.99g Soluble Fiber, 2.50g Insoluble Fiber, 21.81g Total Sugar, 20.33g Monosaccharides,
2.40g Disaccharides, 3.86g Other Carbs, 9.90g Total Fat, 1.32g Saturated Fat, 5.94g Mono Fat, 2.49g Poly Fat, 0g Trans Fatty Acids, 0mg Cholesterol

Cajun-Creole Smothered Steaks - 10g Carbs, 3g Fiber, 6g Sugar

2009-08-16T22:54:00.001+07:00

Cajun-Creole Smothered Steaks
From: www.iknowdiabetes.org/recipes-steak.html
The American Heart Association' s Heart of Diabetes
Slow braising is the key to successfully tenderizing very lean eye-of-round steaks. Zesty spices and an aromatic vegetable mixture give this dish its Cajun-Creole zip.
Preparation time: 10 minutes
Serves: 2
Serving Size: 3 ounces steak and 1/2 cup vegetables per serving
2 tsp salt-free Cajun-Creole seasoning blend
2 eye-of-round steaks (about 4 ounces each), all visible fat discarded
2 tsp olive oil
1/2 14.5-ounce can no-salt-added diced tomatoes, undrained (about 1 cup)
1/4 cup water
1/2 medium green bell pepper, chopped
1/2 medium rib of celery, cut into 1/2-inch slices
2 Tbsp chopped onion
1 medium garlic clove, minced
1/4 tsp salt

1. Sprinkle the seasoning blend over both sides of the steaks.
2. In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steaks for 2 minutes on each side, or until browned. Transfer to a plate.
3. In the same skillet, stir together the tomatoes with liquid, water, bell pepper, celery, onion, garlic, and salt. Add the steaks. Spoon the sauce over the steaks. Bring to a simmer. Reduce the heat and simmer for 1 hour 15 minutes, or until tender.

Time-Saver:
If you are pressed for time, you can serve the steaks after about 45 minutes of simmering. They should be tender enough by then, though they will be even better with the full simmering time.

Serves: 2
Serving Size: 3 ounces steak and 1/2 cup vegetables per serving
Nutrition per Serving: 225 Calories, 70 Calories from Fat, 8g Total Fat, 1.9g Saturated Fat, 0g Trans Fat, 0.7g Polyunsaturated Fat, 4.9g Monounsaturated Fat, 50mg Cholesterol, 390mg Sodium, 10g Total Carbs, 3g Dietary Fiber, 6g Sugars, 28g Protein
Exchanges/Choices: 2 Vegetable, 3 Lean Meat, 1 Fat

Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette - 3g Carbs, 1g Fiber

2009-08-16T06:36:00.001+07:00

Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette
From: www.diabeticlivingonline.com
If you prefer, use crumbled feta or blue cheese in place of the goat cheese.
*Test Kitchen Tip: After toasting hazelnuts, place warm nuts in a clean kitchen
towel and rub with the towel to remove the skins.
Servings: 12
Contains Nuts
Contains Dairy
Diabetes-Friendly
Prep Time: 15 min
Total Time: 15 min
12 cups lettuce, mixed greens
2 tomatoes, cored and cut into wedges
3 oz goat cheese cheese, crumbled
1/2 cup hazelnuts, chopped
2 shallot, finely chopped
1 Tbsp lemon juice
1/3 cup champagne vinegar
1/4 tsp salt
1/4 tsp black ground pepper
2 Tbsp chives, fresh, snipped
1/2 cup olive oil

--> Hazelnut, Goat Cheese, and Tomato Salad
Arrange greens, tomatoes, goat cheese, and hazelnuts on a serving platter. Drizzle with 1/2 cup Champagne Vinaigrette.

--> Champagne Vinaigrette
1. In a food processor, combine 2 shallots, finely chopped;
1/3 cup champagne vinegar; 1 tablespoon lemon juice;
1/4 teaspoon salt; and 1/4 teaspoon ground black pepper.

Cover and begin processing. Slowly add 1/2 cup olive oil in a steady steam through feed tube; process until combined. Transfer to a small bowl. stir in 2 tablespoons snipped fresh chives. Cover and chill for at least 1 hour or up to 3 days. Stir before serving. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving.

Makes: about 1 cup
Servings: 12
Diabetes-Friendly
Nutrition per Serving: 107 Calories, 10g Total Fat, 2g Saturated Fat, 3mg Cholesterol, 75mg Sodium, 3g Carbs, 1g Dietary Fiber, 3g Protein
Exchanges: 1 Vegetable, 2 Fat

Salmon Rosemary Burgers - 11.3g Carbs, 0.6g Fiber, 1.2g Sugar

2009-08-16T06:33:00.001+07:00

Salmon Rosemary Burgers
From: www.allrecipes.com
Submitted By: Always Cooking Up Something
"These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish."
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 55 Minutes
Servings: 8
2 1/2 lb king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 Tbsp Dijon mustard
2 tsp prepared horseradish
2 eggs, lightly beaten
1 Tbsp minced fresh rosemary
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp olive oil

1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
3. Preheat an outdoor grill for medium-high heat.
4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Servings: 8
Nutrition per Serving: 365 Calories, 183 Calories from Fat, 20.4g Total Fat, 4.6g Saturated Fat, 147mg Cholesterol, 396mg Sodium, 630mg Potassium, 11.3g Total Carbs, 0.6g Dietary Fiber, 1.2g Sugars, 32g Protein

User Reviews:
sunnychef - Jun. 26, 2009
Healthier Substitutions that worked great for me: Canned sockeye salmon Ground oatmeal instead of breadcrumbs egg whites I mixed it together with my hands and cooked in a non-stick pan on the stove. I didn't have time to refrigerate and they still came out great. Served over a salad of greens, purple cabbage, sliced apples, pesto, and canellini beans. Great dinner.

healthnut - Jul. 2, 2006
Good recipe! I used Alaskan salmon in a pouch and whole wheat panko breadcrumbs. I had them without the bun (because I wasn't very hungry, not because I am afraid of carbs) and topped them with a little prepared horseradish sauce. Served with steamed haricot vert.

Pumpkin Angel Food Cake - 33g Carbs, 1g Fiber

2009-08-16T05:47:00.000+07:00

Pumpkin Angel Food Cake
From: Light & Tasty
Here's an easy way to jazz up an angel food cake mix using canned
pumpkin, nutmeg and other spices. I like to serve pieces with a
dollop of whipped topping and a sprinkling of cinnamon. — Pamela
Overton of Charleston, Illinois
Servings: 14
CATEGORY: Low Fat
METHOD: Baked
PREP: 15 min
COOK: 40 min
TOTAL: 55 min
1 cup canned pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 (16oz pkg) angel food cake mix
14 Tbsp reduced-fat whipped topping
Additional ground cinnamon, optional

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees F for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

Servings: 14
Nutrition per Serving: 151 Calories, 1g Fat, 1g Saturated Fat, 0mg Cholesterol, 264mg Sodium, 33g Carbs, 1g Fiber, 3g Protein
Diabetic Exchanges: 2 starch

Glucagon kit [was Re: Sugar Lows-OJ vs. Glucose Tablets]

2009-08-15T12:49:00.000+07:00

>A glucagon kit is a syringe pre-loaded with a fluid that gets mixed into a vial of powder, and then injected. It is typically only used in emergencies, and only when a person with diabetes is unconscious or otherwise unable to treat a low blood sugar by eating or drinking. For someone who has passed out because of a low blood sugar, a glucagon kit is the only alternative to an ambulance. A glucagon kit is a prescription item, and they do have expiration dates. Most of us living with diabetes would do well to make sure we have at least one, and to make sure it has not expired.<

If all you take is metformin, you probably won't ever go so low as to find yourself unconscious and immersed in an emergency. But if you take hypoglycemics and/or insulin, yes, a Glucagon kit is a darned good idea. This is a prescription item (my local pharmacy always has to order me one, so I imagine most folks don't know about it or think they need it), and the expiration date is usually only about a year out, so that needs to be watched. Remember, though, that it's no good having it around if those who sleep with you and spend time with you (coworkers included) don't know you have the kit, where it's kept, or how and when to use it, so you'd have to study up on it yourself and then clue in everyone else.

Your doc will probably pooh-pooh at you and tell you you don't need it, but if you have more than a couple lows a month, especially during the night, IMO it'd be a good idea. It is ONLY used in the case of unconsciousness- - if you can still swallow, it's better to go the OJ, milk, soda route. I hear Glucagon makes you throw up, but of course, better throwing up than dead....

Glucose Tablets for lows

2009-08-15T11:07:00.000+07:00

>Still doesn't seem like enough to combat double-digit reactions.<

One of the problems of treating lows is the "danger" of over-treating them. There you are, sweating, shaking, messed up vision, befuddled thinking, and your body is screaming at you to 'eat something, eat something now, damn it!' It's very easy to sit down and shove 500 calories into your mouth without literally a thought. Sure, that cures the low, but there you are a few minutes later at 200+, and then what?
Using 15 grams of glucose tablets (the ones I buy are 4 gm each, so I'd need to use 4 at a time), chewed up well and washed down with a few ounces of water, will get you out of trouble and stop any kind of free-fall your glucose level might be doing. Then you retest at 15 minutes and repeat if needed. At that point, 99% of the time, you'll be up over 100 again. And isn't that what we want? I sure don't want to roll from 50 to 200 in less than a half hour, because that's going to make me feel even more awful for many hours to come.

Pumpkin Angel Food Cake - 33g Carbs, 1g Fiber

2009-08-13T05:32:00.000+07:00

Pumpkin Angel Food Cake
From: Light & Tasty
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. — Pamela Overton of Charleston, Illinois
Servings: 14
CATEGORY: Low Fat
METHOD: Baked
PREP: 15 min
COOK: 40 min
TOTAL: 55 min
1 cup canned pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 (16oz pkg) angel food cake mix
14 Tbsp reduced-fat whipped topping
Additional ground cinnamon, optional

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees F for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

Servings: 14
Nutrition per Serving: 151 Calories, 1g Fat, 1g Saturated Fat, 0mg Cholesterol, 264mg Sodium, 33g Carbs, 1g Fiber, 3g Protein
Diabetic Exchanges: 2 starch

Getting The Best Treatment

2009-08-11T06:35:00.001+07:00

Not everyone is that fortunate. Even if a patient is willing to admit what they're doing is just not cutting it anymore, sometimes it's hard to find a doctor who is informed enough about diabetes and all its different treatment options to get the best care. And/or there are patients who just will NOT consider using any medication that requires an injection, and two injections a day? Or more? Unthinkable. In fact, there are scads of diabetics who won't even do glucose tests because that brief pain when the lancet pierces their skin is just too much for them to bear, either physically or psychologically. But anyhoo, you're right, and you said a mouthful-- there IS good care out there, and any of us can get it, if the sun and moon are in the right phases, the planets are all in alignment, God willin' and the creek don't rise.

I know how difficult it is to become accustomed to injectable medications. A couple years before my doctor put me on insulin, I was worried about sticking myself with needles. The finger sticks once or twice a day were bad enough. Then I saw 10 - 11 year-old kids as local "poster children"/youth ambassadors at the bike-a-thons with such positive outlooks on life in general - just doing kid things and such. I'm 45 years old, don't be such a baby! Turns out, insulin injections, usually in the flehy areas (the belly for me, or even the thighs for those who choose) are almost pain-free. My mom has not taken care of herself, recently having half her leg amputated due to a huge foot ulcer. She was so adverse to shots, that when the doctor gave her a glucose monitor, she would use it once, get a good number and justify herself going back to junk food. Meanwhile, the other 49 test strips sit on the shelf for 18 months and expire. I dread the day a doctor prescribes insulin for her, cuz I'm "going to have to do it for" her. I'm still adverse to needles, though. The insulin is no problem. I do flinch when getting blood drawn for me quarterly checkups and look the other way when donating blood.

Dr's reports ( was Faye's bad day)

2009-08-11T06:21:00.001+07:00

Most dr's office require you to pay a fee for photocopying any and all reports. I would ask the dr's office for the name of the reporting company and send a written request to them to send your general doctor a copy of the report. They shouldn't have a problem with it. I would also let your general know the kind of treatment you recieved. I am sure they won't send anyone else to that guy. My dr's are all part of a hospital system and my records are all on their computers. So my Gastro can see my latest blood work. He can also see any other medical information that is there (including that that was transfered from another hospital system). I prefer to go to small offices as well. My general Dr has 1 nurse practitioner and 2 total dr's. My gastro has a total of 4 dr's and 1 nurse practictioner. I have seen all four (in the hospital) but still request appointments with one specific dr. I am most comfortable with him. I hope this works out for you. I am glad there your news was good.

What happened was I called my PCP to vent about this, she called the ortho office and was faxed the report right away....but she said these two ortho docs are especially good with spines so she wants me to follow with them if need be in the future. Fortunately my MRI was pretty normal (great) pretty much just what he called "wear and tear" or kinda like saying "you're old, you're fat, get over it", NO that's just my take on it! Anyway, I'm doing yoga stretches, taking ibuprofen and feeling much better. My relatives in Italy have care the kind you describe, no matter who they see, that doc has all their previous info at their fingertips on computer records. Here it seems like pulling teeth to get one doc to talk to another. Not good.

Pre-diabetes?

2009-08-09T23:11:00.001+07:00

I've been diagnosed by my endocrinologist, with "pre-diabetes". this was after I successfully completed the glucose tolerance test. My mom has diabetes. and her brother has it, although he is in denial. Has anyone else heard of this term... pre-diabetes? Does it mean i'm pretty much going to end up being diabetic? does this mean I am border line? I began noticing a problem with hypoglycemia, a few years ago. Also, about 5 or 6 years ago I was diagnosed with hypothyroidism. On certain days, I feel extremely negative about this whole thing. Will I really be able to change my life-style? It is extremely difficult, to "watch what you eat".. especially when i am always on the go. Also, I can feel when my sugar is going down, or changing..I know that feeling..but I seem to find it difficult, lately, so get an appetite, at the right time.

I was given the term "pre diabetic" also. My mom is diabetic and so is my brother, so I'm guessing if it's in the family and you have been told this, then you are going down that road. For a long time I used that "pre" word too, but it's a way of denying the truth to ourselves. Insulin resistant, that's another term used to describe people like us. ANd I believe that's more accurate. It's semantics anyway. I look at is as being on the road to diabetes, unless I watch what I eat NOW. If I were to have continued down the path that I was on, pretty much eating anything I wanted (although my diet has always been a healthy one, just too many carby things)....then a few years down the road, my A1c would have been 7 or more and I would have been already there. As it is, my doc noticed an A1c of 6, and said whoa, we need to get this now. My last two A1c's have been 5.8 and she is OK with this, she calls this the "non diabetic range". The way I stay there is to watch my carb intake when it comes to anything with white flour and sugar. Very little rice and only the brown one. Loads of veggies and lean meats and fish, I make a lot of stir fries. I use the BBQ a lot in the summer, grilled veggies are wonderful. I take a Glucerna drink now and then as a snack. I have no experience with hypoglycemia though, can't help you there. I'm guessing small frequent meals/snacks would be best for that, fruit with cheese, peanut butter on a whole wheat cracker, that sort of thing.

You are a lot younger than me but if you make these changes now, you should do just fine and you'll stave off that disease a long time!

Tan Tan Noodles - 29.63g Carbs, 0.98g Fiber, 5.49g Sugar

2009-08-09T23:04:00.002+07:00

Tan Tan Noodles
{Suggestions: If you cannot use honey use a favorite substitute that you know will work for you or consider Agave Nectar. Use a peanut butter without added sugar as well as low sodium soy sauce. Take care, Gloria}
From: www.whfoods.org
This flavorful and interesting noodle recipe gives you a very
quick and easy way to enjoy the health benefits of buckwheat.
Prep and cooking time: 15 minutes

1/4 lb Soba noodles
1/2 cup minced scallion
--> Sauce
2 Tbsp peanut butter
2 Tbsp rice vinegar
1 1/2 Tbsp soy sauce
1 Tbsp honey
2 medium cloves garlic, chopped
2 1/2 Tbsp minced or grated fresh ginger
2 Tbsp water
Pinch cayenne to taste
Salt and white pepper to taste

1. Bring lightly salted water to a boil and cook soba noodles according to package instructions.
2. While water is coming to a boil, blend sauce ingredients together in a blender and minced scallion.
3. Drain noodles, and toss with sauce and scallion.

Serves: 4 as side dish
Serving Size: 74.30g
Nutrition per Serving: 172.60 Calories, 39.19 Calories from Fat, 7.93 Calories from Saturated Fat, 7.22g Protein, 29.63g Carbs, 0.98g Dietary Fiber, 0.23g Soluble Fiber,
0.56g Insoluble Fiber, 5.49g Total Sugar, 4.32g Monosaccharides, 0.65g Disaccharides, 2.01g Other Carbs, 4.35g Total Fat, 2.01g Mono Fat, 1.19g Poly Fat, 0g Trans Fatty Acids, 0 mg Cholesterol

Daily Food Tip- Cabbage Nutrition Before and After Being Cut

2009-08-09T22:52:00.001+07:00

Is it true that cabbage loses its health-promoting sulfur compounds six hours after it is cut? How long after it is cooked will cabbage lose its sulfur compounds?

Cabbage does not lose all of its sulfur compounds six hours after being cut, nor does it lose all of its sulfur compounds after being cooked. Much of the sulfur in cabbage and other foods is attached either to proteins or related compounds, and this attachment prevents it from being lost completely. There are several dozen sulfur-containing derivatives of the amino acid cysteine found in cabbage and an equivalent number of associated sulfoxides as well. Other sulfur-containing (thiol) molecules are formed when cabbage is cooked. While some of these compounds are definitely volatile and lost during cooking, or over time after the cabbage has been chopped, not all are removed. In addition, the cutting process may actually increase certain health benefits since some of the newly formed (and transformed) sulfur-containing molecules have been shown to have cancer-preventive properties. This includes the sulfur-containing glucosinolates, which are formed when an enzyme called myrosinase is activated. Because the cutting and chopping of the cabbage is an event that activates myrosinase enzymes, it's actually helpful to let your chopped cabbage sit for a few minutes before cooking it (if you are planning to cook it). This time period will let the myrosinase enzymes convert some of the original sulfur-containing molecules in cabbage into glucosinolates. If you cook your chopped cabbage immediately after chopping, the heat will denature the myrosinase enzymes and the sulfur-containing glucosinolates will be unable to form.

I haven't seen studies showing the rate of sulfur-related changes in cooked cabbage over time. Nor have I seen studies showing sulfur-related changes in chopped raw cabbage. It's the antioxidant nutrient loss-and particularly the vitamin C loss-that shows up as most time-sensitive in both chopped raw cabbage and chopped cooked
cabbage. Overcooking vegetables, including cabbage, is one of the best ways I know to rob vegetables of their nutrient benefits; when it comes to cabbage this includes its sulfur-related benefits. I recommend about five minutes (at most) for the steaming or "Healthy Sauteing" of raw cabbage. Prior to cooking, I recommend about the five-minute waiting period to allow sulfur-related changes to occur in the freshly chopped cabbage. Virtually all types of cabbage will store safely in the refrigerator in whole-head form for at least one week. But a partly chopped cabbage head should be tightly covered and kept for no more than three to five days. Many raw cabbage recipes will contain either vinegar or lemon juice and these acidic liquids will help preserve the refrigerated cabbage-containing recipe over a period of several days. For optimal health benefits, however, I recommend enjoying a raw cabbage dish as soon as possible after it has been prepared.
From: www.whfoods. org

Raspberry Vinaigrette - 1g Carbs, <1g Fiber

2009-08-09T22:36:00.001+07:00

Raspberry Vinaigrette
From: www.diabetesselfmanagement.com
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Preparation time: 15 minutes
Chilling time: 1 hour
Standing time: 30 minutes
--> Raspberry Vinegar
1 1/2 cups fresh raspberries OR thawed, unsweetened frozen raspberries
3/4 cup white vinegar

Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.

--> Dressing
1/4 cup raspberry vinegar
1 clove OR 1 tsp minced garlic
1 green onion (white portion only), finely minced
1 Tbsp fresh rosemary, finely chopped OR
1 1/2 tsp dried rosemary, crushed
1/8 tsp salt
1/8 tsp black pepper
3/4 cup olive oil

In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.
Yield: 1 cup
Serving size: 1 tablespoon
Nutrition per Serving: 96 Calories, 10g Fat, 1g Saturated Fat, 19mg Sodium, <1g Protein, 1g Carbs, <1g Fiber
Exchanges per serving: 2 fat
Carbohydrate choices: 0

Blueberry Walnut Salad - 17.4g Carbs, 2.8g Fiber, 8g Sugar

2009-08-09T22:32:00.002+07:00

Blueberry Walnut Salad
{Spinach would be a good addition to this salad. Take care, Gloria}
From: www.allrecipes. com
Submitted By: MARASADIE
"An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!"
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6
1 (10 oz pkg) mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing (Recipe Below)
1/4 cup crumbled feta cheese

1. In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

Servings Per Recipe: 6
Nutrition per Serving: 127 Calories, 52 Calories from Fat, 5.8g Total Fat, 1.9g Saturated Fat, 9mg Cholesterol, 423mg Sodium, 230mg Potassium, 17.4g Total Carbs,
2.8g Dietary Fiber, 3.4g Protein, 8g Sugars

Broccoli & diabetes

2009-08-05T22:33:00.000+07:00

I'd love to try this salad, but raw broccoli, just like raw onions, kill my
gut. Maybe I'll try it some time. I expected problems, especially broccoli f*rts I get with cooked broccoli. For me, there has only been benefits and I have certainly been eating huge amounts of this salad. We have had rain almost every day in Maine since early June, so I am working day and night on the computer. What a joy to grab a salad and bit of meat & fruit for a meal, rather than stop working before I am finished with a project.

OTOH, before I was diagnosed with major thyroid problems, diabetes, high cholesterol and high blood pressure, I had a serving of cooked broccoli, the first in a long time. My tummy gurgled and growled so loud that you could hear it in the next room. There was nothing I could do to stop it! It went on for a long time. It was then I guessed something major must be wrong with me. I later Googled and found there is a chemical/enzyne in broccoli that should be avoided when you have a thyroid problem. Lucky for me, taking meds has stopped that problem. But everyone is different. I can agree this salad might not be for everyone. But I am always on the lookout for something I can do to keep my BG around 105, especially after eating a meal.

I am almost 60 and this is MY time in life. I am having too much fun and want to limit diabetes damage to my body in any way I can. I like how this salad takes away my cravings. After a spoonful of chocolate fudge pudding, I left it and tossed it into the garbage later--that is not the old me before the broccoli salad. The bank tellers made a delightful cabbage salad and I am trying to get the recipe.

Anne Rosenzweig's Burritos - 35g Carbs, 6g Fiber, 2g Sugar

2009-08-05T22:12:00.002+07:00

Anne Rosenzweig's Burritos
Found at: www.foodfit. com
Recipe by: Anne Rosenzweig, The Lobster Club, New York, NY Named for its innovator, Lobster Club founder chef Anne Rosenzweig, this recipe brings the burrito decisively into the 21st century. A marvelous and totally unique combination of traditional and innovative burrito recipe fixings...
This recipe serves: 1
Preparation time: 15 min
Cooking time: 10 min
1 tsp canola oil

--> For the relish:
1/4 tomato,finely diced
1/4 hot, fresh chili pepper,seeded and minced
2 Tbsp chopped, fresh parsley
2 Tbsp chopped, fresh cilantro
1 tsp fresh lemon juice or lime juice
Salt to taste

--> For the burritos:
2 small corn tortillas
1/4 cup cooked black beans,red beans or refried beans
1 large egg
1 large egg white
Freshly ground black pepper

--> For the relish
1. Mix all the ingredients together and chill. This can be made ahead and refrigerated overnight.

--> For the burritos
1. Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
2. Heat the beans in a small pan or in the microwave until very warm.
3. Break the eggs into a bowl. Add the egg whites, salt and pepper, and mix well with a fork.
4. Heat the oil in a large skillet over medium-high heat. Pour the eggs into the pan and scramble until the eggs are just cooked, about 1 1/2 to 2 minutes.
5. To put it together: Place a spoonful of beans in the center of each tortilla. Divide the scrambled eggs among the tortillas, spooning them over the beans. Spoon a teaspoon of relish on top of the eggs. Roll up the tortillas and place 2 burritos, seam side down, on each plate. Top with more relish and serve immediately.

Serving Size: 2 burritos
Nutrition per Serving: 245 Calories, 7g Total Fat, 0g Saturated Fat, 3g Monounsaturated Fat, 1g Polyunsaturated Fat, 0g Trans Fatty Acid, 0g Omega-3 Fatty Acid, 2g Omega-6 Fatty Acid, 121mg Cholesterol, 14g Protein, 35g Total Carbs, 6g Dietary Fiber, 1g Soluble Fiber, 2g Insoluble Fiber, 2g Sugar, 23% Calories from Fat, 22% Calories from Protein, 55% Calories from Carbs

Hypoglycemia symptoms without low blood sugar

2009-08-04T15:46:00.001+07:00

In Type 2's who have had high BG for a long time, it is not uncommon to develop a high "set point". I have that, and a BG of say 90 will give me the mild shakes. 80 is downright scary until I test and verify it is at a safe level. This does not seem to be what is happening with you. How high were your BG readings before you started taking Metformin?

I would read between 110 and 145, most of the time. Not incredibly high, but I tended to not go low enough for enough time to offset the 145 level, so the average is high enough to raise my A1C. I haven't tested a lot since starting Metformin. I think I ought to start doing that.

Introducing Myself .. and a question

2009-08-04T15:27:00.001+07:00

Hi my name is Virginia Free I'm 64, will be 65 in Sept., and I live in Greenwood SC. I have learned a lot from reading the post from members of this group. It seems like most of my question are always answered before I ever have a chance to ask them. Which is why this is my most favorite diabetes group. I was diagnosed with Type2 in July of 2007. So far I have been able to get BG pretty much under control with diet and exercise. And, I have been testing 4 times a day. I have learned that testing before and after a meal is very important in the management of diabetes. That is the only way to see how certain foods affects your glucose levels. So far Medicare has been paying for my testing supplies. But now I get a notice from the supplier of my diabetes testing supplies that Medicare will only pay for 1 testing a day, if you are non-insulin dependent. If you test more than once a day they will need a copy of your testing log and a note from your physician supporting the need for additional testing. If you are insulin dependent; Medicare will allow 3 testing a day without requiring documentation. For testing more than 3 times a day you will need documentation and notes from your doctor. They didn't mention anything about type2 people, who are insulin resistant and are on other medications. Now my question is: Does anyone else on this list know anything about these Medicare regulations? They only sent me 100 test strips for 3 months testing.

Hello Virginia, I am not familiar with your type of medicare system. I live in Canada and I get all my diabetic supplies for free. Mine and my husbands insurance pays for it, but they do not need to see any documentation of how many times I test. If I ran out in one week of test strips(which I don't) I could go get more no problems. I hope you can find a way to get your diabetic supplies cheaper or for free.

My Murphy's Law Day- Partially On but Partially OT for Some

2009-08-04T14:54:00.002+07:00

Ok so this is just one of those days where you mostly wish you had never got out of bed! For some of you, you may not know this, but I am a type II diabetic. So I see my doctor every 3 months. So today was appointment day. I had to bring Marcella, my 9 year old daughter with me cuz Bob, my hubby who is a courier, was still on a run. He apologized for forgetting about my appointment cuz he said if he had remembered he would have brought Marcella with him. Ok so anyway... Since he has never failed to not want me to have blood work before my appointments, I was surprised when the last time I had seen him he hadn't wrote me a prescription for that. So... I called the office and the lady put me on hold and came back and said he didn't want me to do it this time. I found it very surprising because like I said he *always* wants me to do it and not only that he just prescibed a new cholesterol med cuz we can't seem to get my cholesterol lowered so I would have thought he wanted to see how it was working. But whatever, I went with it.

So today the first thing he says is "So did you do blood work for me?" I replied "No. The last time I was here, I realized the next day I didn't have a prescription for that, so I called your office and the lady I spoke to said you didn't want me to do it." Guys, I must have got someone in trouble cuz he sprang up out his chair and ran out of the office. Then he came back and said "Ok so any complaints?" I told him about those two sugar lows and also that my headaches have been getting very bad and even the prescription he has me on for them isn't helping lately. He said he is thinking now it might be sinuses so he told me to open my mouth and do the ahh thing and then he looked in my ears and said I have a wax build up. So he gave me some samples of some liquid that's supposed to disolve the wax build up. Then he said he wants me back in 7 days. But here's the thing if the 7 days is cuz he wants to see if the wax cleared up, ok fine. But... I went ahead and made the appointment and then I thought about it after I got home and if I had a co-pay no way can I pay again 7 days later cuz my copays are $35. We just can't afford it that soon. So I called and she said "You always have to pay." So I rescheduled for the following week after my next payday. But here's the thing like I said if cuz of the wax thing ok fine, but if I'm paying a co-pay again because his staff misinformed me and so he basically did nothing today because he had no blood work to look at I don't think I should have to pay for that. I did my job and asked if I was supposed to be doing it and had he just forgot and was told no, why should I have to pay again for *their* mistake?

Ok sorry I know this is already long, so onward we go but I'll try to be brief... Anyway so he gave me a prescription for blood work. I hadn't ate yet and had pretty much fasted cuz sometimes he wants to draw blood in his office so since I was already prepared I figured might as well get it out of the way cuz I hate hate hate blood work. I get sick and it hurts so bad and usually I get so bruised from it I look like a domestic violence victim. So...The lady couldn't find a good vein and it hurt when she kept trying. Marcella was the sweetest though! I was trying to be brave so I didn't worry and scare her but it hurt so much guys! So I kept drawing in my breath and so she made funny faces and did a little dance to try to distract me and then finally she said "I know it hurts mommy squeeze my hand" and she came closer and offered her hand to me. What a sweetie! Anyway the phlebotomist finally had to use the top of my hand cuz she couldn't get a good vein anywhere.

Ok but there's more! It was *finally* turning into a good day for a few hours-then. We had a few errands to run so hubby offered to get me Subway cuz they took longer than expected and it was getting late and I still had to get ready and pack what I wanted to bring to work tonight. So... The Subway is in a conveniance store and Marcella asked for a Hershy bar so I had the Subway guy give me a receipt so I could pay at the main register. So the lady said "Credit or debit?" I said "Neither, I'm paying cash?" She said "You can't pay cash at my register so which is it? Credit or debit?" So finally she sent me back to the Subway guy and he was telling I assume his
manager that he needed her to fix it so I could pay him and she replied "I don't have to do s***! You do it!" Niiiice. Ok so that ordeal ended and once again just chillin' till work time and then I bring diet sodas (in cans) cuz I need to stay awake for this shift. So... Getting the stuff out of my car and all the sodas fell out of the case all over the parking lot and 3 cans exploded and all the drink leaked out of them from it!

Newly diagnosed diabetic looking for advice

2009-08-03T16:43:00.001+07:00

Unfortunately, not everything is reducible to simple terms, and diabetic nutrition is one of those things. The problem with giving someone a diet is that diabetic eating is not one size fits all, and must be adjusted for its effictiveness or lack thereof in controlling blood sugars. Therefore, any diet you get is just a starting point. What you need is not a list of what you can and can't eat. There's virtually nothing you can or can't eat in appropriate quantities (very tiny for chocolate cake, and almost unlimited for lettuce).

What you need is a starting point for the number of calories, grams of carbs, and grams of saturated fat (please do not worry about good fats) you can eat a day. For carbs I usually recommend starting at 2/3 of a gram per pound of body weight. Divide those relatively evenly amongst several meals and snacks a day. There is nothing wrong with spreading it out over grazing. Come to our files section that has about 10,000 recipes in it to find things you will enjoy. Then see the results in terms of your weight and blood sugars, which need to be tested frequently until you understand how certain quantities of certain foods affect them. Then adjust. It's going to take some time to find a way of eating that works for you. Remember that this is a very long term project. Here's some resources that can be helpful, but are not gospel.

http://www.diabetes.org/food-nutrition-lifestyle/nutrition.jsp
http://www.mendosa.com/gilists.htm

Garlicky Ginger Colconnan - 21g Carbs, 3g Fiber

2009-08-03T14:31:00.001+07:00

Garlicky Ginger Colconnan - 21g Carbs, 3g Fiber
{Since this if from Swanson Vitamins it calls for their brand of spices, etc. Use what you have that may be easier or more economical. If you are unsure of using coconut oil for any reason consider another healthier oil such as light olive oil.
Take care, Gloria}
From: www.swansonvitamins.com, By: Aurelie Pare Healthy Foods winner for June 2009

2 large sweet potatoes, peeled and chopped
1/2 Tbsp Swanson Organic Coconut Oil
1 onion, finely chopped
4 garlic cloves, minced
Juice of lemon
4 cups packed spinach, chopped
1/4 cup Swanson Organic Whole Cashews
3/4 tsp Swanson Organic Ginger
1/4 tsp paprika
1/8 tsp Swanson Organic Garlic Powder
1/8 tsp Swanson Organic Cumin
1/8 tsp Swanson Organic Cayenne
Sprinkle Swanson Organic Peppercorns and
Swanson Himalayan Crystal Salt to taste

1. Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat.
2. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.)
3. Drain the potatoes in a colander and return to the pot.
4. Using a handheld blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.
5. In a large skillet, heat the oil over medium heat. Saute the onion and garlic in the oil for a few minutes, or until translucent.
6. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.
7. In a coffee grinder, grind the cashews into a smooth flour.
8. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.

Servings: 4
Nutrition per Serving: 140 Calories, 3g Protein, 5g Fat, 21g Carbs, 3g Fiber, 204mg Sodium

Un-Classic Brownies - Carbs, 2.4g Fiber

2009-08-03T14:30:00.000+07:00

Un-Classic Brownies
1/3 cup Swanson Ultra Certified Organic Virgin Coconut Oil
1/2 cup Swanson Organic Unsweetened Cocoa Powder
6 organic, free-range eggs
1/2 cup Swanson Fructose
1-1/2 tsp Swanson Liquid Stevia
1/2 tsp Swanson Ultra Himalayan Crystal Salt
1/2 tsp vanilla
1/2 cup Swanson 100% Pure Coconut Flour, sifted
1 cup Swanson Raw Walnuts, Halves & Pieces, chopped (optional)

In a saucepan at low heat, blend together coconut oil and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, fructose, liquid stevia, salt and vanilla. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11 x 7 x 2 inch or 8 x 8 x 2 inch pan. Bake at 350 degrees F (175 C) for 30 to 35 minutes.

Makes: 20
Serving Size: 1 brownie
Nutrition per Serving: 138 Calories, 9.8g Fat, 4g Protein, 8.5g Carbs, 2.4g Ciber, 87mg Sodium

Baked Tomato Snapper - 34g Carbs

2009-08-03T13:59:00.000+07:00

Baked Tomato Snapper - 34g Carbs
From: www.swansonvitamins .com
Cooking Time: 30-40 minutes
4 snapper fillets, 4-6 oz each, washed and patted dry
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup sliced mushrooms
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1-16 oz can stewed tomatoes
Himalayan Crystal Salt and pepper to taste (optional)

Preheat oven to 375 degrees F (190 degrees C). Lay fish fillets in a 9"x13" baking dish and cover with the chopped vegetables. Sprinkle the herbs over the vegetables and top with tomatoes. Bake for 30-40 minutes, until fish is opaque inside and the sauce has thickened a bit. Sprinkle with salt and pepper, if using, and serve hot.

Servings: 4
Nutrition per Serving: 349 Calories, 8% Calories Fat, 2g Fat, 0.1% Saturated Fat,
73mg Cholesterol, 45g Protein, 855mg Sodium, 34g Carbs

Quinoa?

2009-08-03T13:38:00.001+07:00

can anyone tell me if quinoa is a good option 4 someone with type 2 diabetes? Also what about that glucerna line of products,the cereals,and the mini snack bars? I know its an expensive line,but if it helps,I might give it a try. Also chia seeds?

I used the glucerna drinks quite a bit actually, they are tasty and they keep my bg even. I haven't tried the other products because I don't like cereal or cereal bars. But I highly recommend the drinks. I heard of the chia seeds, I bought a bunch of them and put them in my salads but i haven't really noticed a big difference in my bg because of them. As far as quinoa, I'm not especially in love with the texture of it, so I'm not apt to use it, but if you like it by all means I suggest you eat it and then test test test. The only thing that is always a for sure here is that everyone is different with their response to foods. I have a real belief in extra virgin olive oil, my family has always sworn by it for everything, and on everything.

Poppy Seed Chicken Casserole

2009-08-01T23:06:00.000+07:00

Poppy Seed Chicken Casserole
Serves 4 (3/4 cup)
2 1/2 cups chopped cooked chicken breast
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. poppy seeds
1 (8 oz.) carton low-fat sour cream
1 (10 3/4 oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Butter-flavored cooking spray
10 reduced-fat round buttery crackers, crushed

Combine first 6 ingredients in a large bowl, stirring until well blended. Spoon into 1 quart casserole coated with cooking spray. Cover and refrigerate up to 24 hrs. Preheat oven to 350 deg F. Top with crushed crackers. Coat crackers with cooking spray. Bake for 30 minutes or until thoroughly heated.

Exchanges: 1 starch, 4 1/2 very lean meat, 1 1/2 fat
Calories 314; Carb 17g; Fat 11g; Fiber 0g; Protein 33g; Chol 99mg; Sodium 613mg

Syringe without plunger cap

2009-08-01T13:24:00.000+07:00

Easy Touch does not use caps on the plunger. They only have them on the needle. I am Arthritic also and the needles used for MTX, I could not get the cap off of the needle. There was a company that made a unit that you would put the cap & needle in it and push down to hold it and that was the only way I was able to get the caps off.
I believe it was one of the drug companies that had it and it didn't cost me anything for it. Ask your doctor maybe he can get one of the drug salesmen to get one. I do not remember what company but it was one of the companies that make drugs for arthritis.

Grapefruit and Statins

2009-08-01T07:58:00.001+07:00

>How do we find out if any of our meds are statins? I don't know what my blood pressure pills are.<

The statin drugs are prescribed for high cholesterol or other blood fat problems, not blood pressure. You can pick up the phone and ask your pharmacist, or call your doc's office and ask them, just to straighten out in your own mind not only what you're taking, but why.

How long have you been dealing with Diabetes?

2009-08-01T07:47:00.000+07:00

>How long have you been dealing with Diabetes? What do you take to control it?<

Just quickly here, so as not to hog the list space...(thanks for the kind words, Donna, and backatcha!) 33 years. 1000 mg of metformin XR daily, Lantus insulin 2X/day and Humalog insulin at meals. As far as my diabetes goes, there's nothing special about me at all; I'm just an ordinary garden-variety long-term diabetic.

Many of us have are ups and downs when dealing with this diabetes disease

2009-08-01T07:41:00.000+07:00

Many of us have are ups and downs when dealing with this disease. Me included. As you know I work overnights (or did you forget already?LOL)and luckily; I am surrounded by people. I am finding out there are a lot of co-workers that also have Diabetes but they tend to keep it on the DL. (down low) But once I mention my having it, their eyes brighten up and we usually get into an interesting conversation about the subject and compare stories and meds we take ECT...kinda like women exchange recipes. I've had maybe two low levels while at work. One I tried to see what a low actually felt like since I know what highs feel like. The second time, I just ran low because I wasn't hungry and since I don't take tablets I ate/drank something (I forget what) but like you experienced, my sugar rocketed. Since having Type II, I am more lathargic. So I try to stay active but I can't get more than three hours asleep a day (usually). But near the end of my shift, I get sleepy, real sleepy. But once I get home, I'm awake for 4 more hours. I don't get it. I was really embarrassed at my 90 day checkin yesterday. I had been working two jobs. And in doing this my eating schedule and habits changed drastically. I'd forget to take my Novalog Flexpen before I eat or/and forget to take my 60 units of Lantus when I get off work because I fall right to sleep, BUT, I only get those three hours in... maybe.

I guess I'm sharing this info with you because I too am struggling at times. Many times. It's very hard for me to stay in a routine sometimes and I feel your plight with your varying work schedule. I've asked my wife to keep a Novalog Pen in her purse if we eat out and that helps a lot. I don't mind needles, hell I have a bunch of tattoos so I shouldn't. But sometimes the 4 or more lances to test can frustrate me. It tears my fingers up and I do use alternate locations but muscles in my forearms sometimes require me to increase the depth of the lance or relocate when not enough blood produces for a reading. It sounds to me that your doctor has yet to establish the needed meds combination and some type of routine for you.

I hope your spirits lift and realize that you're not alone in your struggle Faye. This group is pretty awesome and joining it was one of the best choices I've made in my managing my Type II. I've learned a lot in the short time here and also don't feel like such a Bad Diabetic when I might slip up along the line.

Grapefruit

2009-07-31T14:35:00.001+07:00

I know fruit has too much sugar for me to be able to eat but I have found that my BG does not spike if I eat grapefruit. Has anyone else found this true for them? Are there any other fruits that don't have a major affect on BG? Everyone has to test around every kind of food, because generally speaking, we all react to things differently from one another. Much depends on gender, age, body size, exercise level, type of meds taken if any, portion sizes, and that's just for starters.