Diabetic Diet Zone

Archive for the ‘Diabetic Diet Recipes’ Category

My husband has diet controlled diabetes and I need some different recipes! Please share!

Fresh grilled beef, poultry, pork or fish . . .
And any of the veggies – even the freezer 1 lb bags of corn, peas, carrots or green beans is great for diabetics.
Yes > proteins and veggies
No or limit > Items with white flour, white rice, sugar and limit fruits.
Actually the Atkins thing is diabetic friendly.

My grandmother is 81 and recently found to have high blood sugar and blood pressure. So the doctor has asked her to cut a lot of fat out of her diet where possible and not eat much/any sugar. So with that said, I have a couple questions to ask:

1. Are there any candies she can make or buy that are exceptional and will appeal to a sweet tooth?

2. Anyone have any yummy recipes that would be good for someone with high blood pressure and high blood sugar levels?

She loves to eat . . but she is finding it difficult to cope having to suddenly change the way she has been eating all her life. I’m going out and buying a recipe book for her tonight and I also would like to send her some candy in the care package.

Thanks in Advance =)

Hi you can buy really nice sugar free chocolate from most supermarkets you will find it in the health food section it manages to fix my sugar cravings and tastes good too. (you can get dark chocolate so shouldn’t worry the blood pressure)

im not looking for a specifically ‘sugar-free’ recipe, just one that can be eaten by a diabetic without screwing up their blood sugars etc.

also, feel free and please share any recipes you may have of any other cakes, cookies, etc. that may apply to a diabetic’s diet

Diabetic New York Style Cheesecake Recipe

Ingredients
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal®
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Directions

Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure in bottom of 9-inch springform pan. Reserve 1 Tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5 1/2 teaspoons Equal® Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.

Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300-degree F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of pan; place cheesecake on serving plate. Serve with strawberries and Strawberry Sauce.

Makes 16 servings.

Serving size: One slice
Yield: 16
Exchanges: 1 Milk, 2 1/2 fat
Nutrition: 187 Calories, 7 g Protein, 13 g Carbo, 12 g Fat

Diabetic Creamy Cheesecake with Fresh Raspberries

(makes 12 servings)

1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar
substitute such as Splenda 2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry

1. Preheat oven to 325°°F (160°C, Gas Mark 3).

2. Combine the graham cracker crumbs and margarine. Pat
evenly over the bottom and about 1/2 inch (1.25 cm) up
the sides of a 9 1/2-inch (23.75 cm) springform pan.
Bake in oven for 15 minutes.

3. Meanwhile, using an electric mixer on high speed, beat
the 4 egg whites and cream of tartar in a large bowl
until foamy. Gradually add 6 tablespoons of the sugar
substitute, 1 tablespoon at a time, beating until egg
whites form stiff peaks.

4. In another large bowl, stir the remaining sugar
substitute with the cornstarch, then add the egg yolks,
yogurt cheese, lemon zest, and vanilla. Beat (using the
unwashed mixer beaters) until well blended.

5. Fold beaten egg whites into cheese mixture. Spoon the
mixture into the partially-baked crust. Bake in the
oven until center barely jiggles when cheesecake is
gently shaken, 50 to 60 minutes. Remove from oven and
cool, then cover and chill for up to 1 day.

6. Melt preserves in a small pan over medium heat, stirring
often. Cool, stirring occasionally, until the preserves
form a thick syrup, about 5 minutes. Remove pan rim.
Mound fresh raspberries on the cheesecake and drizzle
with preserve syrup. Chill.

7. When ready to serve, cut the cheesecake into wedges.
Sliding a pie server under each wedge, lift out gently
onto individual dessert plates.

Per serving: 172 calories (18% calories from fat),
8 g protein, 4 g total fat (0.9 g saturated
fat), 29 g carbohydrates, f1 g dietary fiber,
56 mg cholesterol, 254 mg potassium,
161 mg sodium

Diabetic exchanges: 2 carbohydrate (1 bread/starch,
1 skim milk), 1 fat

Copyright 1997-2001 Diabetic-Lifestyle.

Chocolate Cheesecake (Diabetic)
Servings: 8

Ingredients
CRUST:
3/4 cup graham crackers crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons canola or olive oil

FILLING:
3 large egg whites
1/3 cup sugar
2 cups nonfat ricotta cheese
1/4 cup cocoa
1/3 cup yogurt cheese **
1 teaspoon vanilla extract

** Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in
strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and
refrigerated, until cheese reached desired consistency. Discard the whey
(liquid). Store in covered container in refrigerator.

Directions
Part 1:
Preheat oven TO 350 ° F. Spray 8-inch springform pan with cooking spray. Fill a
13x9x2-inch pan halfway with hot water.
Place in oven on shelf below where chocolate cheesecake will be placed. This
will prevent the top of cheesecake from cracking.
In small bowl, combine all crust ingredients. Press onto bottom and part-way up
sides of pan. Set aside.

Part 2:
In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt
cheese and vanilla; process, scraping sides occasionally, for 1 minute until
smooth and thick. Pour into crust.
Bake 30 to 35 minutes until filling is just set (center will jiggle slightly).
Turn off oven and leave cake in closed oven 5 minutes longer.
Remove from oven and cool about an hour on wire rack. Cover and refrigerate at
least 3 hours before serving.
Calories: 176; Protein: 11 g; Sodium: 140 mg; Cholesterol: 0 mg; Fat: 4 g;
Carbohydrates: 22 g;
Exchanges: 1 starch; 1/2 skim milk
Source: Cinnamon Hearts

Health and Healing – Diabetic and Sugar Free Cooking & Cookbooks – Imagine magnificent slow-cooked aromas wafting through your kitchen, drawing family and friends close. Now envision these same dishes masterfully designed for a diabetic or … – Diabetic Living Slow Cooker Recipes (Books)

Read the rest of this entry »

My boyfriend of the past 8 months is diabetic and has been for 20 years. I am not in charge of the food we eat as I do all the cooking. I try to cook as healthy as possible … but need some tips on what is good and or bad for him. I do as much low fat good as possible … I try to find sugar free recipes for cakes and cookies – but has a real hard time finding them or the ingredients … where do you shop to get these things.

He wont eat it if it is boring and I dont think it should be … there has to be some hidden secret that I dont know about … on where to find good sugar free ingredients ?

What types of diet plans do you or someone you love follow.
I just want to make sure I am helping him with his condition …

There has to be more I can do with what I feed us ?

Please any help or suggestions is REALLY needed. Thank You.

People with diabetes can eat anything they want.
Yes, there are some choices that are better than others.
It’s not the sugar to worry about, it’s the carbs.We all need carbs and they are the only thing that raises blood sugar.
Get yourself a book with nutritional information and count carbs. Ask your Bf how many carbs he should eat each meal.
You don’t need to use artificial sugar in baking. It still has the carbs and generally tastes like garbage.
If you bake cookies, he should only have a small portion of carbs with his meal to make room for the cookies.
For instance :
Baked Chicken [ 0 carbs ]
Baked potato [30 carbs ]
green beans [about 5 carbs in a 1/2 cup serving ]
2 Rolls [ 60 carbs ]
That is a bit high.
If you change the two rolls into one, he still has room for cookies.
It’s all a trade off.
Perhaps you should both go to a dietitian to learn what is best.
Good luck.

A great way to plan low-cost and low-calorie meals is to replace half of your typical meal with vegetables in order to cut down on both. Cut down on both cost and calories with tips from a certified diabetic educator in this free video on nutrition.

Expert: Nancy Dell
Contact: Nancy Dell
Bio: Nancy Dell, MS, RD, LDN, CDE is best known for her Food for Thought and Viewer Mail nutrition news segments that can be seen on NBCs WWLP news and on WWLP.com.
Filmmaker: Christian Munoz-Donoso

http://my-diet-program.blogspot.com

http://my-diet-program.blogspot.com

Get a Free Video Diet Course!!!

http://my-diet-program.blogspot.com

Duration : 0:1:29

Read the rest of this entry »

This video gives you insight about the Diabetes Diet Tips. Type 1 diabetes, Type 2 diabetes. If You show diabetes like symptoms then u can refer to it. Good Diet is one of the ways to Diabetes cure.

As a 47 man who lives alone my doctor just advised me to take up a diet to prevent diabetes, he said my glucose level was 6.9 & I should cut sweet things out, along with pasta, potatoes, bread, eat more vegies than fruit, but as a basic Australian diet I dont eat any take away foods at all, I cook everything. I use healthy olive & canola oils for cooking what else can I do, is thier a web site that I could find diabetic friendly recipe’s? I tried google but that was as much help as hip pockets on a G’string! (a thong in USA) thanks for all the help.

Here are some websites with diabeties diet ideas and recipies you may like:

http://www.diabetes.org/nutrition-and-recipes/nutrition/overview.jsp

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