@Nrdsb4 - that’s the problem - I LOVE apples. I would not have gone through the Extended Medical Testing of the Scout Apple Protocol otherwise. (And yes, I ate the skin, because the skin is the best part!)
@Consolation, that does sound good! Maybe even good enough for the non-diabetic people in my family…
Does sound great, Consolation.
I’m a fan of Rocco Dispirito’s “healthy” recipes (in quotes because the subject here is diabetes.) As long as we like the basics, he’s a never-fail for us. He offers this Asian sauce, a kind of riff on what Consolation just posted:
1TB toasted sesame oil, 14 c chopped fresh ginger, 6 garlic cloves, minced, 1/2 bunch scallions (white and green) chopped fine, 1TB cornstarch, 6TB soy sc (I’d cut back and use low sodium,) 3/4 c lowfat, low-sodium chicken broth, 3TB rice vinegar (which I see as low on the glycemic index- “seasoned RV” seems to appear as medium.?) Then 1/2 c reduced sugar ketchup (I’d cut back at first, go with no sugar, there are some with Stevia.)
Saute the first 4, stirring often, about 2 min, til fragrant. Separately, add to the CS the next 4, whisk. Then add this to the saute, simmer, whisking constantly, til thickened, about 2min. Can add S&P. Makes about 1 3/4 cups.
He uses this on his “Almost General Tso’s Chicken” recipe, adding Truvia, more RV, and chili garlic sauce (which can also be made low glycemic.) We don’t flour or panko the chicken pieces. Hits a spot, when you need it.
@NorthMinnesota I think your daughter and her fiancé’s story sounds sweet. He helping diagnose her and her making a positive impact on his diet. I wish them a long, happy life together! :x
Another suggestion – Falafel
I bought some prepared ones that had an ingredient list (at Zabar’s for those who live near/in NYC). It was basically seasoned chickpeas…
Roasted chick peas are delicious. I would think one could season them with an Asian touch as a flavor substitute for Chinese sesame noodles or Thai etc.
Because I’m ‘only’ at risk for diabetes, I’ve been using the glycemic index as a guide. In reading how idiopathic one’s blood glucose response is, I’ll ask my doctor for a referral to a nutritionist/dietician or endocrinologist with a diabetes specialty.
@scout59 - I like your graphing method
It was my understanding that we were told by the mods in no uncertain terms that we could not discuss the pros/cons of a low carb diet; that this thread was only for recipes.
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Mushroom “Pizza”:
Take a large portobello mushroom. Brush with olive oil. Broil for a few minutes on each side. Put a spoonful of no sugar added marina sauce in the “bowl” of the mushroom. Sprinkle with mozzarella cheese and a dash of oregano. Broil until the cheese is melted/slightly browned. You can also add your choice of meat or other chopped veggies if you wish.>>>
Thank you! I made them and they were very good!
Has anyone tried this? May make it today.
Low Carb Pumpkin Dessert
You can sometimes find a good deal on cans of pumpkin at Trader Joe’s. If you don’t have any pumpkin pie spice on hand, you can easily whip some up using this recipe.
Ingredients:
1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
1/2 cup half and half
4 large eggs, beaten
2 tsp vanilla
1/4 cup Splenda
1/2 tsp salt
2 tsp pumpkin pie spice
no/low sugar-added real whipped cream (check label for sugar carbs)
Instructions:
If no pumpkin spice on-hand, you can make it…
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves<<<
That’s too bad about your bs levels.
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Lol
I have not tried that particular recipe, but I’ve made my favorite pumpkin pie filling without the crust as pumpkin pudding. We sometimes do this if we have an excess of filling, but I’ve also done it when I didn’t feel like going to the trouble of making a crust (not a huge fan of premade crusts and I rarely have them around) or just as a healthier dessert–hard to think of pie crust being healthy on anyone’s diet.
Both of these pumpkin ideas sound like keepers and at least one will hit our table this fall. I think I could use any squash.
But I think the Splenda is the large loose bags for cooking, not packets, right?
^^^ yes, Splenda in big bags…or Stevia would likely work although it can be sweeter so may need less???
Crushed up pork rinds which are low carb makes a great breading substitute. For chicken I add some cajun spices and it is really tasty. Can also mix the pork rinds with some almond flour or coconut flour. Yummy.
So happens I was recently wondering if almond flour I have could be used for breading- are you saying it can? This would make an interesting twist, for us.
@pokerqueen I’ve been temped to try crushed pork rinds as breading. Sam’s club has a big barrel of them.
Do you dip the chicken in egg and then the seasoned crushed rinds? Do you then fry or air fry the chix?
Yup I use them as breading just like bread crumbs. I don’t have an air fryer-- might have to get one. The other thing I have done which is also delicious is coat the chicken, pork etc with a thin layer of mayo instead of eggs and then coat them with the seasoned and crushed pork rinds and fry in some coconut oil. @LookingFoward I have never used the almond flour alone although I think it would work I always mix it with my crushed pork rinds.
Forgot to say you have to run the pork rinds through a food processor of some sort to crush them. I’ve seen those big barrels at Costco as well but I usually just buy a small bag and use them as needed.
I’ve used almond meal instead of graham cracker crumbs in a low carb cheesecake recipe. No one noticed the difference.
Stevia conversion charts…
http://www.plannedpantry.com/uploads/9/9/4/0/9940131/stevia__agave_conversion_charts.pdf
We need to use a LOT less Stevia when replacing Splenda extract in a recipe.
1 CUP of granulated Splenda = 1 TEASPOON of Stevia powdered extract (not a typo!)
However, check your Stevia …it may have additives to “bulk” it…like Splenda does.
I bought a bag of Stevia at Aldi’s and it measures “cup for cup” with sugar or Splenda.
Ok…I made the Low Carb Pumpkin dessert. It’s good but next time I will add more cinnamon. I think my container of “pumpkin pie spice” doesn’t have enough cinnamon.
I cooked it in a 8x8 sq ceramic baking dish…in a Breville toaster oven.
The p’bello mushroom pizza is a huge hit. DH wanted it again, so made it for lunch…again, using the toaster oven.
The mushrooms seem to give off a lot of moisture, so next time I’m going to use a 2 piece pan…where the top pan has drip holes.
TIP…if you’re going to put a good bit of toppings on, then add another cooking stage when the mushroom only has sauce on it.
Any recommended lower carb bread or bread recipes? Also I am thinking ahead to Thanksgiving and wondering about stuffing–usually we make a bread-based stuffing.