Confused about diabetic recipes!

By PeterType2 Latest Reply 2012-03-26 12:40:35 -0500
Started 2012-03-19 17:32:30 -0500

I was diagnosed with type 2 last Summer (2011.) I'm on Met 500mg/b.i.d., but my BS is still too high. I need to cut down the carbs in my diet. I went to all the major diabetes and cooking websites to search for low carb diabetic recipes.

I'm very confused, disillusioned and disappointed with most of the so-called "diabetic" recipes out there!

So many recipes have ingredients like: white or brown sugar, honey, flour, rice, high carb starchy veggies like potatoes, peas, corn and beans. (I could go on, but you get my point.) My dietitian advised me to steer clear of these ingredients, so why are they in diabetic recipes?

Is there a cooking website out there with real, honest and true recipes for the diabetic person?


24 replies

KarynCandy29 2012-03-23 10:40:33 -0500 Report

Hi Peter,

Welcome to our little corner of the Diabetes world DC..
I am new to diabetes as well… November (2011)
I know you will get a lot of great help from the group here..
They are truly wonderful here..
I do have a cook book I bought it's called (The Diabetic Bible) it's has tons of info and recipes as well…

Good luck..Take care

LauraGrantRN 2012-03-23 10:16:33 -0500 Report

I am brand new, so I am not sure where to start…but I have been Diabetic for approx 6 years now…extremely poor control (50-500+) until the last year or so, when I pulled myself OUT of my DD (Diabetes Denial) . My hubby is 150 lbs and can eat like a horse with no complications at all!!!!! But what has helped me most is finding a friend, family, someone who is supportive. Hubby is VERY supportive as well, but just doesn't "get me" sometimes. The greatest invention, IMHO is Splenda, Greek Yogurt, Chrystal Light and Pasta from Dreamfields. I love me some pasta and Dreamfields has the BEST, very little digestible carbs and it doesn't raise my CBG one tick. It is awesome…I have changed all our household pasta to it and hubby doesn't even know! Way cool…good luck!

KarynCandy29 2012-03-23 10:51:27 -0500 Report

Welcome to our little corner of the Diabetes world DC..
I am new to diabetes … November (2011)
you will get a lot of great help from everyone here..
They are truly wonderful people, who are caring and supportive..
I'm still working on pulling myself out of Diabetes Denial…
I agree with you on the Splenda!!!
I've been thinking of trying Greek Yogurt it just came here in Canada in the stores near me..can you tell me please does it taste like plain yogurt…?


LauraGrantRN 2012-03-23 10:58:32 -0500 Report

Actually it is good, really really thick, they have flavors like honey (which is kinda ^^in carbs) and blueberry, peach, etc. They are tart, but I put a pkt of Splenda in mine and eat it over a little bit of multi-grain cheerios. It has an amazing amount of protein and I like it. My doc makes his tuna salad with the plain instead of mayo, but I have not been brave enuff to try that ! I hate to mess with my tuna like that…lol So you wrote a cookbook or is that a suggestion of one you like?

KarynCandy29 2012-03-23 11:23:56 -0500 Report

Thanks for answering me Laura,
Oh I'm going to have to try it for sure..tuna…I love it!
Me write a cook book..LOL good lord no!! Just a suggestion..

momjan 2012-03-22 00:04:06 -0500 Report

There is a book called sugarbusters, you just have to watch those carbs. I've been diagnosed for about 3 years now and have managed fairly well. However, I was diagnosed the very year that my dad died from complications of type 2. He was in denial and lost his vision, a leg and finally his life.

Just Joyce
Just Joyce 2012-03-21 15:59:34 -0500 Report

Hi Peter, I am T2 also and I find that recipes are not diabetic friendly. To that end, I bake everything. I did not pass on my sweet corn on the cob all summer. I just simply eliminated some things.

I make sweet potato pudding so I simply add equal in place of sugar to sweeten and haven't noticed that much of a difference.

If I want fried chicken I simply put a rack in a baking dish and season my chicken and bake it comes out crispy.

I eat peas and rice I just eat a tablespoon and I am fine with it.

You have to be creative with what you fix and play with the recipes. Then again my mother never taught me to cook with them so I am good at playing with ingredients.

I have my blood sugar under control and I am able to eat whatever I want. I just don't eat a lot of it. I am the queen of the tablespoon.

good luck

GabbyPA 2012-03-21 08:36:56 -0500 Report

I cannot eat the ADA recommendation either. But that is the guide and that is what a lot of recipes are based on. I find it easier to just use my favorite recipes and adjust them. I can substitute a lot of the carbs for friendlier things and take out the starches by using low starch veggies or have arrow root for thickeners.

To cook as a diabetic takes a bit of adventure. You have to experiment and try different things. That is the key.

Here are some typical substitutions I use.

Potatoes: Use Cauliflower steamed, mash using mayo or sour cream, not milk

Baked Potatoes: Use sweet potatoes

Rice: Use finely chopped cauliflower OR Quinoia. I also use barley as it is lower on the glycemic index.

Flour for gravy: Use arrow root Or guar gum

Flour for baking: Use almond flour or coconut flour. (I do mix half and half if cooking for my family. The texture is different, but the flavor is nice)

Fried Chicken: Use chopped nuts or flax seed flour to coat your bird

Pasta: Use spaghetti squash, roasted in the oven

Tortilla Chips: Celery! It is great in bean dips and with salsa

Potato Chips: Use dehydrated zucchini or yellow squash chips, yum

There are a lot more, and hopefully others will share. You can adapt almost any recipe to make it more diabetic friendly. You might make a few disasters in the process, but once you find your magic, it gets easier.

dietcherry 2012-03-21 16:34:38 -0500 Report

Kale chips are good too! We have a recipe for them here :)

GabbyPA 2012-03-24 13:11:51 -0500 Report

I keep hearing about that, and also fried spinach leaves. That sounds so weird. Does it get greasy?

Andreanna 2012-03-25 19:56:12 -0500 Report

I'm new here, but WOW! I never thought of those things for substitutions! Thanks! My 11 yr old son and I are not diabetic and are trying not to be. He has the markers and I am we have changed our diet and try to do more exercise and meditation.

GabbyPA 2012-03-26 08:57:24 -0500 Report

That is great. I wish I had been so pro active in my life. I am playing catch up now, but at least I am playing.

Type1Lou 2012-03-20 18:44:24 -0500 Report

Hey Peter. Even the ADA's (and they're supposed to be diabetes-friendly) recipes I find too high in carbs for my diet. I bought one of their "Fix It and Forget It Diabetic Cookbook"s and many of the recipes I just won't make because of the higher carbs. I've adapted many of my favorite recipes by using this site It allows you to input YOUR ingredients and based on the number of servings you specify that it makes, it will give you the nutritional values per serving. There are many good recipes on DC as well. Bon Appetit!

jayabee52 2012-03-19 21:08:38 -0500 Report

Howdy Peter, WELCOME to DiabeticConnect.
I have found that many Diabetes recipe books are not all that diabetes friendly. I have developed an experemental eating plan which I have been following for over a year (I guess it is no longer experemental) I have posted it as a discussion here ~

Take a look! I give on the discussion what results I have gotten in that year. Let me know on that discussion what your impressions of my experement is. I pray you find that for which you seek!

Blessings to you and yours!


Harlen 2012-03-19 20:30:57 -0500 Report

For me it was so hard ,as a Chef I know what is in what and it came down to eating very little at a time and very limmited menue and that was on insulin and pills. So I cut where I was able too and cover for the rest .
You got to eat right or you get sock and I was getting sick all the time
Now I take in 70 gm of carb a day and do much better eat the veg I like
I do know how hard it is so your not the only one
Best wishes

Oneshotbandit 2012-03-22 08:41:59 -0500 Report

WOW!!! 70 gm a DAY!!?? I get to have 75 gm per meal - no snacks tho! My BG readings are under the ADA's (fast 80-130, 2 hr's aft <180) which is much higher then my Dr's req't (fast 80-120 & 2 hrs aft meal <160) and I been -knock on wood-doing pretty good so far. I am on Met 500 @ evening meals

Harlen 2012-03-22 11:04:47 -0500 Report

I am on the pump and that is so much better then 13 shots a day lol
Way to go on your #s
Best wishes

Caroltoo 2012-03-22 10:43:48 -0500 Report

Several of us are under 70 carbs per day. We are doing well and not using medications. My BGs are 80 - 130 on most days, just a little above normal.

Diabetes is a disease of carbohydrate metabolism.

Kirla 2012-03-19 19:37:56 -0500 Report

This is what I post for people looking for help.

Feb 2009 I was diagnosed with a fasting blood sugar of 366 and A1C of 14.1. Started to eat a salad every day at supper. Also started to eat lots of low carb vegetables like broccoli, cauliflower, cabbage, cucumbers, spinach, pickles and sauerkraut. Started to drink 8+ glasses of water every day.

I then bought a meter and started to test my blood sugar before and after each meal. At first I was testing 2 hours after each meal and when my numbers dropped a lot I started testing 1 hour after meals. I test 5-7 times a day. I cut back or eliminated foods that spiked my blood sugar more than 50 points after eating.

By testing I found that foods like bread and most foods made of grains along with pasta, rice, corn, potatoes, oatmeal, cereals, chips, crackers, cakes, cookies, candy, soda, fruits, fruit juices, milk and most foods that contain more than 5-6 net carbs per serving as found on the package label all spiked my blood sugar. Some people can cut back on these foods and some people like me have to stop eating them.

After about 6-8 weeks my blood sugar readings were almost normal levels.

I found by reducing and eliminating high carb starchy foods helped me a lot. By adding small amounts of chicken, beef, pork or a hard boiled egg to my meals helped reduce blood sugar spikes also.

Good luck

Kirla 2012-03-19 19:27:18 -0500 Report

Most diabetic cookbooks recipes are based on the ADA diet of 45-60 carbs per serving for meals and 15-30 per snack. A lot of people can eat this way and have fairly good blood sugar control as long as they are taking their meds. A lot of books are written for Type 1 people who are not insulin resistance and can control fairly well with taking insulin. I would recommend you try and research low carb diet books like Atkins, South beach or maybe the Paleo diet. There are cookbooks for low carb diet that cut out a lot of the starchy carbs you just have to look. I myself just use a regular cookbook and substitute low carb choices to replace high carb choices like using sugar substitutes and soy flour in place of high carb starchy flours.

Nick1962 2012-03-19 18:50:03 -0500 Report

There has been heated debate regarding this on the site in the past. Carol and I share the same eating habbits (mostly), and even though I was a chef before, I found I had to learn to cook all over again. I think a lot of it stems from diabetic "recipes" that were developed before the carb knowledge we have today. I haven't found any website that deals with food the way I now eat that is dedicated to diabetes. If you haven't already, check out this thread:
It's kind of long, but read all the posts if you can. A lot of good info from our members.

Oh and by the way, welcome to the party here! Sorry you qualify, but we're a fun group.

Caroltoo 2012-03-19 18:21:08 -0500 Report

I wondered the same thing last weekend as I was looking at a diabetic cookbook and, as I perused the pages, realized 9 out of 10 contained foods that are not healthy for me.

I went back to cooking from meat & fish, vegetables, olive oil, nuts, cheese, and coconut milk and/or chicken broth. I used to do many recipes with sauces, but now its just simple, good food, and not a box or can in sight except for the coconut milk and/or chicken broth. It's eco friendly also, much less to go out in the trash! Any bottles are recyclable.

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