Diabetic Recipes

Pastor C
By Pastor C Latest Reply 2013-06-01 19:53:10 -0500
Started 2013-05-31 17:57:49 -0500

DC Friends

I'm trying to tweek all of my favorite recipes to be more diabetic friendly. It is difficult since most of my favorites are fried, and or sweet baked goods.

Do you have recipes that you've made more diabetic friendly?

A Healthier Substitute for French Fries

Potato Crisps

Slice a Russett Potato thinly using Mandolin

Spray baking sheet with PAM spray and layer with slices of potato

Sprinkle potatoes with mixture of salt, pepper, garlic powder, and parmesan cheese and bake until crispy and slightly browned

This works well with veggie slices as well

If you have suggestions for improvement of this recipe, I'm open to your suggestions.

Pastor C

5 replies

Graylin Bee
Graylin Bee 2013-05-31 19:50:53 -0500 Report

Have you tried Sweet Potatoes. Any white or red potato spikes me, so do yams. Sweet Potatoes seem to be ok if I eat a small portion.
For sweet baked goods check out almond meal/flour if your not allergic. I am having good luck playing around with it. Try searching for single serving size recipes.
I've been enjoying brownies, chocolate cake, blueberry muffins, orange cake, apple muffins, pizza, etc. the last several weeks from a basic almond based recipe that just takes a few added ingredients to go from a protein based bread to a cupcake to a sub for noodles in stroganoff.
For supper tonight I had a tuna melt sandwich. Low carb and BG friendly substitute for Tuna casserole (the carby noodle filled, BG rising, comfort food I miss). Just added some onion, garlic, pepper, cheese, and garlic parmesan sauce to the basic bread. Then topped the baked bread with muenster cheese, tuna, more sauce, and shredded mozzarella cheese. Made enough for Hubby and me, and was the first Tuna dish I have ever eaten that didn't leave me feeling hungry in an hour. Almost 3 hours and still feel stuffed.
The base recipe is 1/4 cup almond flour/meal, 2 Tbsp melted butter, 1/4 tsp baking soda, pinch salt, 1/8 or so tsp honey, 1 egg, & 1/8 tsp vinegar. Mix and pour into two buttered microwave safe 7" oval dishes (or whatever you have). Bake at full power for 2 or more minutes (will vary depending what else you throw in and power of your microwave and shape of your dishes). Mine are done when the bread just starts to pull away from the edges of the dish. Let cool 30 secs and remove from baking dish. For bread you can make it firmer by toasting on both sides in a warm skillet. The cake/muffin ones don't need to be toasted.
Most nights at work 1/2 recipe plus a yogurt keep me fueled and BG steady by spreading them out over my shift. I get in a lot of exercise at work, covering a 3 story city block sized building connected to an 8 story city block sized building. For the first 4 hours I am on the go, then have a couple of calmer hours before it gets busy again. However, some nights I don't get a real break for most of the shift.
Forgot that last night I took the basic bread ingredients then threw in about 1 Tbsp sour cream, 1 Tbsp cream cheese, 2 tsp Splenda, 1 tsp brown sugar (no honey), 1/2 tsp of vanilla extract, 1/4 tsp orange extract, 1 - 2 Tbsp of chopped up dried apricots, 2 Tbsp of whey powder and 1 tsp of coconut flour, cooked for 4 minutes and 15 secs. WOW, was as good as some of the fancy stuff from a German Baker I worked for once. Maybe a little higher in carb than some but I usually only eat 1/4 of the recipe at a time.
Chocolate cake is the bread recipe with 1/2 tsp real vanilla extract, 2 Tbsp cocoa powder, 1 Tbsp sour cream, 2 Tbsp applesauce, 1 - 2 Tbsp splenda.
Just start playing around, you'll figure out what taste you are after and how the ingredients work and should be able to adapt your recipes to a lower carb flour in no time.
On my sorta fail list was the Garbanzo (Chickpea) Brownie I tried yesterday. Reviewers said it was good on the blog I was reading, so I decided to try it. Added a few ingredients because I sensed it needed a bit to make it edible for me. Was somewhere between chickpea fudge or mashed chickpeas with chocolate. Ate the whole thing, but kept wondering how anyone would not know chickpeas where in it, as some commenters claimed, despite the fact I doubled the cocoa and added vanilla. May try it again since it only used 1/2 c chickpeas and the rest of the can is sitting in my fridge. May try it with black beans since I like them a whole lot and don't really care for chickpeas at all.
Yeah - I'm long winded when it comes to baking, one of my favorite hobbies.

Pastor C
Pastor C 2013-06-01 12:16:09 -0500 Report

Graylin Bee,

Thanks. As a Pastor, I have had many opportunities to cook and share many recipes … most of which need tweeking for a diabetic friendly version.

Thanks for the suggestions.

Pastor C

Just Joyce
Just Joyce 2013-05-31 19:46:28 -0500 Report

Use Sweet Potatoes. I have tried sweet potato fries and didn't care for them but I love sweet potatoes. I don't fry anything in my house nor do I bake sweets. For fried chicken I put the chicken on the rack of my New Wave Oven and it comes out like fried. I do the same for pork chops. I buy Apple Pie cooked in its natural juices with no sugar in the apples or the crust. I also pick up sugar free chocolate chip cookies. The sweetness comes from the chocolate chips.

Pastor C
Pastor C 2013-06-01 12:19:43 -0500 Report

Thanks, Just Joyce,

I love Apple Pie and am working on a recipe now. I'll post it when I'm satisfied with the results.

Pastor C

Just Joyce
Just Joyce 2013-06-01 19:53:10 -0500 Report

I had the woman who owned the bakery in the Amish Market make them for me. She said she made the crust with no sugar and she added just apples and cinnamon and some with raisins and nuts. She did the same thing with cherries, blueberries and peaches. I can't taste a difference.

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