On March 31, 2015, we had a #DCDE Twitter chat discussing healthy cooking and diabetes. We talked about how to replace high-carb ingredients with low-carb substitutes, how to meal plan, how to maintain positive social interactions where food is present, and how to manage the family's diet vs. your diabetes diet.
We welcomed back our wonderful host Jewels Doskicz, registered nurse, (@She_Sugar), and were lucky to have Robyn Webb, MS, (@RobynWebb) nutritionist, award-winning cookbook author and food editor of Diabetes Forecast Magazine, as our special guest.
We got right into the discussion by asking the question:
Robyn jumped in immediately, saying hers was making the food tasty while healthy:
Planning ahead of time was also hard for people:
For some who have to cook for children, finding healthy things they'll like can be tricky. Like for Ronel, who has a child with type 1 diabetes:
Others talked about how difficult ordering healthy, diabetic-friendly food at restaurants can be:
Many talked about the challenge of cooking when guests come over and keeping your diabetes management in check. Do you cook a higher-carb meal for them and cook a separate dish for yourself?
Robyn answered this concern with:
If that's good enough for the professional cook and nutrition expert, it's good enough for us!
We also talked about substitutes for high-carb desserts. Jewels led the pack on this:
She explained that some of her dessert favorites are vegan tofu cookies, dark chocolate, and strawberries and whipping cream. She gave the tip that whipping a can of coconut milk can make great icing, but Robyn said the can should be cold for the optimal finished product.
In our next question we talked about friends and family, asking,
Abby said they are shocked when she eats healthier:
Others said people comment on the dedication they have to eating healthy:
Ally talked about how people can pressure her, but with time they begin to adapt to her lifestyle:
In response to Ally, Robyn said that you should never give in to the pressure:
We then moved on to talking about the wonders of cauliflower as a substitute for flour, rice, and other carb products.
You'll have to check out Robyn's new cookbook:
Chris mentioned Robyn's amazing breadstick recipe:
You can find the recipe on Diabetic Connect.
Chris also talked about the substitutes he uses in place of high-carb ingredients. He cleans up his ingredients by finding alternatives for table sugar, and using whole-wheat pasta, brown rice and almond flour for carb recipes.
Next we talked about the consequences eating healthy has on social situations:
Some people talked about having to test and perform math equations to keep blood sugar in check in front of others:
Some people don't like showing their diabetes equipment/supplies in front of others:
But others are used to it and don't let other people affect their diabetes management:
Rick said social settings aren't a problem since diabetes has been there his whole life:
We followed that question with discussing meal plans and accommodating the needs of the whole family:
Many people say they plan their meals once a week. This often includes shopping for all the ingredients and meal prepping to get ready for the week ahead:
We love the support Edel feels from her family!
Kerry, a type 2 diabetic living in Singapore, is more ambitious:
Robyn responded to Kerry:
Kerry said that her program is actually one she made herself based on several online sources. She also said that she stores many of her favorite healthy recipes on Pinterest.
Kelly gave us a great tip:
She said she's even done taste-testing with her kids, and they can't tell the difference between recipes with added vegetables and ones without.
We then shared how our diabetes diet has inspired others around us to lead healthier lifestyles:
Robyn said she is actually inspired by the people around her:
Others admitted that they might not be eating as healthy as they can be:
Rose said that time constraints are the hardest thing to overcome when eating healthy. It's so much easier to go through the drive-thru when you are busy. We've all been there. Jewels suggested using the weekends to prepare meals if cooking on the weekdays sounds exhausting. Robyn suggested to cook enough food on one day for at least the next two to three days.
Others talked about how perceptions on healthy eating often begin in childhood:
Though we talked about substitutions and alternatives for unhealthy ingredients a lot throughout the chat, we wanted to end with this question:
We always love when people bring humor into the chats:
We do not advise you to follow Rick's suggestion.
Others said they love ginger and garlic as a seasoner:
Nut butters like almond butter and peanut butter are also popular because they are rich in protein, fat, and flavor:
You should check out the newest edition of Diabetes Forecast Magazine for Robyn's newest recipes:
Others shared delicious-sounding entrees:
We learned so much from this Twitter chat! What a great group of people sharing ideas on how to lead healthier lives by eating healthy foods.
Thank you to Robyn Webb for all of her expertise. Until next time!