Diabetic Diet Zone

Posts Tagged ‘food’

Discover the importance of controlling blood sugars for a diabetic diet in this free healthy living video.

Expert: Brenda Thompson
Bio: Brenda Thompson is a registered dietician and professional chef with the Westlake Market H.E.B. in Austin, Texas.
Filmmaker: Drew Noah

Duration : 0:1:38

Read the rest of this entry »

Join our co-hosts in each 30 minute episode as they show you how to prepare delicious dishes from breakfast to dinner. Not only are these dishes delicious, they are also part of a group of recipes that can fit into your diabetes eating plan.

Each episode includes recipes and actual time in the kitchen with our co-hosts and chefs, Lola ad Kelley. You will also hear expert advice from a prominent physician and psychologist, and you’ll get to know two people with diabetes who are successfully living their every day lives.

http://www.tastysolutions.com

For copies of this program
1-888-750-4156

For questions or comments
1-877-993-3637

NMSU Home: http://www.nmsu.edu

©2006. NMSU Board of Regents. All rights reserved.

Duration : 0:8:45

Read the rest of this entry »

Sue Mallick with Food City presents a fresh recipe for zucchini with edamame and tomatoes at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
1 small zucchini, cut lengthwise into fourths and crosswise into 1/2 inch pieces; 1 cup frozen shelled edamame; 1 chopped medium tomato; 2 tsp fresh chopped basil; 1/4 tsp garlic salt; 1/8 tsp pepper; 1 tsp shredded parmesan cheese

In a 2 qt. saucepan, heat 1/4 cup water to boil, add zucchini and edamame; simmer 3 to 5 minutes until veggiesd are crisp tender. Drain and return to pan. Stir in remaining ingredients except cheese, cook and stir 1 minute or until heated through. Place in serving dish and sprinkle with cheese.

Duration : 0:8:39

Read the rest of this entry »

I am a vegetarian who was recently diagnosed as a type-two diabetic. All of the menus that have been reccommended to me contain either chiken,turkey, or fish.
What can I eat that is consistent both with my vegetarian philosophy and my medical condition?

Tofu, beans, nuts, whole grains.

You don’t need to replace large amounts of carbs with protein (that is an outdated belief) but you do have to practise portion control, moderation (in fat, carb and protein), and eat frequent light meals rather than three heavy ones.
I assume you already know to limit junk food and sugary foods.

There is a natural, zero-calorie sweetener called Stevia that can be used to sweeten any kind of liquid food. Doesn’t work too well for dry desserts like cakes.

I really need a week’s menu for this its for my foods class any help would be GREATLY appreciated

I think it depends on the diabetic and the type of food. I wouldn’t stress too much about it because it will take some detailed food journals and many many many blood test. eventually you will find what works best for you, everybody has their own unique blood chemistry.

My sugars have been within the normal range for the last 2 years w/o medication. I can eat almost anything except: pasta, ice cream… which both cause a spike in my sugars for ~2 days. For the most part everything else in moderation works well for me, but for some reason it doesn’t matter how little I eat of those two foods they still effects my sugar negatively. (It sucked because I used to eat these all the time… 1 gallon of icecream/week and pasta 2-3/week)

What allows me to be normal:
Lost 35 pounds and now I work out 90 minutes a day 5 times a week and I am in very good shape.

Exercise and weight loss if possible are the real cure. Diet is also important, but only one aspect.

Diabetic since last 25 yrs. Presently on Insulin. Sugar is under control, but would like to have good recepies, veg and non-veg, to change the daily routine of normal food.

15-Minute Chili

Serves 4

Exchanges: 2 Starch, 4 Very Lean Meat
Cal: 293; Pro: 33g; Sodium: 596mg; Chol: 63mg; Fat: 5g; Carbohydrates: 30g

Apple Glazed Pork Roast

Prep Time: 20 Minutes – Cost: $
Servings: 8 – Difficulty Level: 2

Exchanges: 1/4 Bread/Starch, 2-1/2 Medium-Fat Meat
Cal: 194; Pro: 17.5g; Sodium: 66mg; Chol: 56mg; Fat: 11.2g; Carbohydrates: 4.8g

Apricot-Orange Chicken with Glazed Onions
Not Yet Rated

Yield: 4 servings
Serving Size: 1/4 of recipe

Exchanges: 1 Carbohydrate, 4 Lean Meat
Cal: 278; Pro: 34g; Sodium: 110mg; Chol: 100mg; Fat: 9g; Carbohydrates: 15g

Asian Chicken and Slaw

Prep Time: 15 Minutes – Cost: $
Servings: 4 – Difficulty Level: 2

Exchanges: 3 Low-Fat Meat; 2 Fat
Cal: 344; Pro: 32g; Sodium: 579mg; Fat: 16g; Carbohydrates: 5g

Asian Trout Bundles

Prep Time: 20 Minutes – Cost: $$
Servings: 4 – Difficulty Level: 2

Exchanges: 3 Low-Fat Meat; 1 Bread/Starch
Cal: 244; Pro: 31g; Sodium: 551mg; Chol: 82mg; Fat: 9g; Carbohydrates: 10g

Baked Cajun Chicken

Prep Time: 10 Minutes – Cost: $
Servings: 4 – Difficulty Level: 2

Exchanges: 3 Lean Meat
Cal: 166; Pro: 25g; Fat: 6g;

Baked Chicken Parmesan

Servings: 6

Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat
Cal: 209; Pro: 38g; Sodium: 303mg; Chol: 68mg; Fat: 1g; Carbohydrates: 11g

Baked Chicken with 40 Cloves of Garlic

Serves: 4

Cal: 555; Pro: 49g; Sodium: 455mg; Chol: 133mg; Fat: 18g; Carbohydrates: 49g

Baked Lemon Sole

Prep Time: 20 Minutes – Cost: $$
Servings: 4 – Difficulty Level: 3

Exchanges: 2 Lean Meat
Cal: 92; Pro: 16g; Sodium: 79mg; Chol: 50mg; Fat: 1g; Carbohydrates: 3g

Baked Orange Roughy with Tomatoes and Herbs

Serves: 4

Exchanges: 1 Vegetable, 3 Very Lean Meat
Cal: 123; Pro: 18g; Sodium: 384mg; Chol: 23mg; Fat: 2g; Carbohydrates: 7g

Asparagus with Pine Nuts and Pimento
Not Yet Rated

Prep Time: 10 Minutes – Cost: $
Servings: 4 – Difficulty Level: 2

Exchanges: 1 Vegetable
Cal: 37; Sodium: 6mg; Fat: 2g; Carbohydrates: 7g

Asparagus with Red Pepper Sauce
Not Yet Rated

Prep Time: 5 Minutes – Cost: $
Servings: 2- Difficulty Level: 2

Exchanges: 1 Vegetable; 1 Fat
Cal: 73; Pro: 3g; Fat: 3g; Carbohydrates: 5g

Avocado and Grapefruit Salad with Sherry Vinaigrette
Not Yet Rated

Yield: 4 servings
Serving size: 1 salad with 2 tsps dressing

Exchanges: 1 Fruit, 3 Fat
Cal: 176; Pro: 3g; Sodium: 65mg; Fat: 15g; Carbohydrates: 12g

Baked Apples with Raisins

Prep Time: 15 Minutes – Cost: $
Servings: 2 – Difficulty Level: 2

Exchanges: 1-1/2 Fruit
Cal: 74; Carbohydrates: 10g

Baked French Fries

Prep Time: 5 Minutes – Cost: $
Servings: 5 – Difficulty Level: 1

Exchanges: 1 Starch, 1/2 Fat
Cal: 93; Pro: 2g; Fat: 3g; Carbohydrates: 15g

Baked Grated Carrots with Sherry
Not Yet Rated

Servings: 6

Exchanges: 1 Vegetable
Cal: 42; Pro: 1g; Sodium: 57mg; Fat: 1g; Carbohydrates: 6g

Black Bean Dip

Servings: 24 Appetizers

Exchanges: 1/2 Starch/Bread
Cal: 18; Pro: 2g; Sodium: 134mg; Fat: < 1g; Carbohydrates: 4g

Broiled Zucchini with Lemon, Basil, and Hot Pepper
Not Yet Rated

Servings: 6

Cal: 33; Pro: 1g; Sodium: 2mg; Fat: 2g; Carbohydrates: 3g

Candied Yams

12 servings

Exchanges: 1 Starch
Cal: 81; Pro: 1g; Sodium: 63mg; Fat: 3g; Carbohydrates: 14g

Carrot and Raisin Salad

Servings: 6

Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat
Cal: 115; Pro: 2.6g; Sodium: 460mg; Fat: 4.1g; Carbohydrates: 19.2g

Dr. Siobhan Dolan talks about some of the complications that can arise from gestational diabetes.

Duration : 0:3:47

Read the rest of this entry »

Join our co-hosts in each 30 minute episode as they show you how to prepare delicious dishes from breakfast to dinner. Not only are these dishes delicious, they are also part of a group of recipes that can fit into your diabetes eating plan.

Each episode includes recipes and actual time in the kitchen with our co-hosts and chefs, Lola ad Kelley. You will also hear expert advice from a prominent physician and psychologist, and you’ll get to know two people with diabetes who are successfully living their every day lives.

www.tastysolutions.com

For copies of this program
1-888-750-4156

For questions or comments
1-877-993-3637

NMSU Home:http://www.nmsu.edu

©2006. NMSU Board of Regents. All rights reserved.

Duration : 0:9:2

Read the rest of this entry »

Here’s a link for a book you can order that might help. They have a fast food section.

http://www.amazon.com/Diabetics-Brand-Name-Exchange-Handbook/dp/0894715968

Also, here’s a website with info on fast food places and their calorie, fat, carb values for most of the things on their menus.
The download takes a minute or two.

http://www.bddiabetes.com/us/download/13a_fastfoodguide.pdf

Hope these will help.

How to use the exchange method for controlling blood sugars for a diabetic diet in this free healthy living video.

Expert: Brenda Thompson
Bio: Brenda Thompson is a registered dietician and professional chef with the Westlake Market H.E.B. in Austin, Texas.
Filmmaker: Drew Noah

Duration : 0:2:6

Read the rest of this entry »