Diabetes Blogs

Making a Star out of Good Food Alternatives

Enjoying your food choices as a person with diabetes is not just about finding ways to make cake, cookies, and desserts fit into a Diabetes-Compatible diet. I think it is more about choosing to make the things that you can have, things that you WANT to have and have in quantity, taste so good that the limitation of the carbohydrates in your diet is not missed so much.

Now don’t get me wrong! I miss pasta, corn muffins, and rice like crazy. For me, the very small portions of these items just left me feeling sad and depressed.

However, It is not just these types of high-carbohydrate items that are difficult. I remember sitting in a parking lot at the grocery store realizing that the lunch I wanted—cottage cheese and fruit salad, hardly more than rabbit food—pushed the limit of carbohydrates for my meal. I solved the problem by using berries and pineapple along with a small amount of apple and walnuts. It worked well enough, but It was not the same.

What I do now is to have vegetables and cottage cheese instead. Lots of cucumber, radish (a very under used veggie), carrot, tomato, avocado, olives, some tomato, and what ever left over vegetable I have in the house. I use one of the KEN’S STEAKHOUSE low carbohydrate dressings on the vegetables. It is a huge lunch with enough varied flavors that I am completely satisfied….and there is enough unused carbs to allow me a small amount of chocolate or something like a Dannon Greek Light and Fit yogurt for dessert.

It is a big satisfying meal—full of fiber, vitamins, calcium, and protein. I go away from the table happy and full!

Taking the Salad From the Chorus Line to the Footlights

No question that we eat a lot of salads. To make them work for me I need to go way beyond the lettuce, tomato, and cucumber. The addition of grilled or roasted mushrooms, eggplant, or blanched snow peas takes it to a whole new level of satisfaction, with very little effort. Crumbled or grated cheese sparks the flavor even more.

Choose to Want Vegetables

It is the same as dressing up a chorus member in a star’s costume and add lighting, bringing them to the forefront of the stage.Once only on the plate because one should eat them, vetables can now become the stars of the plate. That same eggplant or mushroom that I used in a salad, combined with a little tomato sauce and grated cheese adds heft to the plate without going overboard with a fatty protein.

Go for a Big Finish

Different herbs and spices added near the end of the cooking spark the flavor of the dullest vegetable like cooked carrots or even turnips.  A sprinkle of parmesan cheese makes broccoli sing a solo. Toasted nuts become flashy jewelry.

As for the protein portion of the plate, make it sing with a dollop of horseradish sour cream sauce or a remoulade sauce. A pat of seasoned butter (compound butter) will turn a boring steak or broiled chicken into something unforgettable. Marinate chicken or pork in an Asian inspired (soy and ginger) dressing or just spoon it over a plain piece of fish or chicken. Do something unexpected.

Enjoy, be happy, be Healthy, BE DECADENT!


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