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chyenn
Chyenn  (Level: 202.6 - Posts: 1332)
Sat, 27th Sep '08 7:11 PM

NEED SOME FOODIE HELP ---

i am a type 2 diabetic and i really haven't been eating properly for the last couple of years and now i'm paying for it with high blood sugar readings again.

i'm limited to 140 gms of carbohydrates per DAY. because i had gastric bypass surgery i have to eat 5-6 small meals a day because my stomach will only hold a cupful of anything at any given time.

so does anyone have any low carb, FLAVORFUL recipes to share?

scifidwarf
Scifidwarf  (Level: 140.8 - Posts: 249)
Mon, 29th Sep '08 7:57 AM

I actually have a high blood pressure cook book that I bought for my husband. I will look through it and see what I can find for you. There are several good recipes in it that are low carb and low sodium. I'll get back with later on it.

chyenn
Chyenn  (Level: 202.6 - Posts: 1332)
Tue, 30th Sep '08 7:18 AM

thanks Kathy. i sure appreciate it.

scifidwarf
Scifidwarf  (Level: 140.8 - Posts: 249)
Tue, 30th Sep '08 8:10 AM

Okay Chyenn, here is a recipe that I found for you. I have made it once and my husband loved it. It takes a little work but it was good.

Roast Beef and Rice Salad
1 lb. cooked roast beef cubed into 1/2 inch pieces
1/2 cup rehydrated sun-dried tomatoes
4 scallions, thinly sliced
2 T. snipped fresh chives
1 cup basmati rice (I used long grain brown)
1 celery stalk, thinly sliced
1 carrot, coarsely grated
1 zucchini, coarsely grated
3 oz. button muchrooms, thinly sliced
Radicchio or other salad leaves (optional)

scifidwarf
Scifidwarf  (Level: 140.8 - Posts: 249)
Tue, 30th Sep '08 8:17 AM

Okay Chyenn, here is a recipe that I found for you. I have made it once and my husband loved it. It takes a little work but it was good.

Roast Beef and Rice Salad
1 lb. cooked roast beef cubed into 1/2 inch pieces Dressing
1/2 cup rehydrated sun-dried tomatoes 1 1/2 t. dry mustard
4 scallions, thinly sliced 1/2 teaspoon sugar
2 T. snipped fresh chives 2 T. cider vinegar
1 cup basmati rice (I used long grain brown) 3 T. olive oil
1 celery stalk, thinly sliced Salt and pepper to taste
1 carrot, coarsely grated
1 zucchini, coarsely grated
3 oz. button muchrooms, thinly sliced
Radicchio or other salad leaves (optional)


1. Make the dressing. Put the dry mustard and sugar in a large mixing bowl and stir in the vinegar until smooth. Whisk in the oil until thoroughly blended. Season with salt and pepper.

2. Add the beef, sun-dried tomatoes, scallions, and chives to to the bowl and stir to coat all the ingredients with the dressing. Cover and regrigerate for at least 3 minutes (up to 8 hrs).

3. Meanwhile, cook the rice in a saucepan of boiling water until just tender, 8-10 minutes. Drain will and spread out on a tray to cool completely.

4. When the rice is cool, transfer it to a bowl and stir in the celery, carrot, zucchini, mushrooms, and parsley. Cover and chill until needed.

5. About 10 minutes before serving, remove the marinated beef and the rice salad from the refrigerator. If you like, line 4 plates with radicchio or other salad leaves. Add the marinated beef mixture to the rice salad and gently stir together until well mixed. Spoon onto the bed of leaves and serve.

scifidwarf
Scifidwarf  (Level: 140.8 - Posts: 249)
Tue, 30th Sep '08 8:37 AM

I don't know that posted twice but oh well, I hope you enjoy. Here is a recipe for a dessert that is really good.

Cappuccino Chiffon Cake
2 1/4 c. cake flour
1 1/2 c. granulated sugar
1 T. baking powder
3/4 t. cinnamon
1/2 t. salt
1/2 c. walnut oil or extra-light olive oil
2 large eggs, separated, plus 4 large egg whites
3/4 c. brewed espresso or other dark-roast coffee, at room temperature
2 T. unsweetened cocoa powder
1 t. vanilla
1/2 t. cream of tartar
2 T. confectioners' sugar

1. Preheat oven to 325F degrees. Stir together cake flour, granulated sugar, baking powder, cinnamon, and salt in medium bowl. Whisk the walnut oil, egg yolks, espresso, cocoa powder, and vanilla together in large bowl until smooth. Fold flour mixture into egg mixture until well combined.

2. Beat 6 egg whites until frothy in separate bowl. Beat in cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into batter.

3. Spoon batter into ungreased 10-inch tube pan. Bake until cake tester inserted in center comes out clean (toothpicks work great), about 45 min.

4. Invert pan to cool. Once cooled, run a metal spatula around the inner and outer edges of the cake and invert onto a serving plate. Dust cake with confectioners' sugar.

I hope these recipes help you in your healthy diet. They are good and not terribly sweet.


chyenn
Chyenn  (Level: 202.6 - Posts: 1332)
Tue, 30th Sep '08 9:52 AM

they sound really good. and David has discovered hidden culinary skills since we moved and there is a working stove/oven in this house. i'll have to persuade him to try his hand at these.

Thanks Kathy.

scifidwarf
Scifidwarf  (Level: 140.8 - Posts: 249)
Tue, 30th Sep '08 10:50 AM

No problem. My husband (David) loved these recipes and has been after me to fix them again so I guess I need to do it. Hope you and your husband enjoy.

bbear
Bbear  (Level: 161.7 - Posts: 2301)
Tue, 30th Sep '08 1:01 PM

Hubby and I have been on low carb for years.

Try cutting a spagetti squash in half, micro in 1/2" water upside down for 20", scrape lightly to make the "spagetti".

Then...excellent mixed with cheese and baked for 30" at 375...or..
Mixed with low-fat sour cream and spices of choice and baked for 30" to make alfredo

Also, peeled, sliced turnips, sprinkled with low-salt spice mix and baked at 425 for 30 minutes, replaces french fries beautifully.

Also, mashed coliflower makes and excellent sub for potatos.

Nuts make a good snack.


chyenn
Chyenn  (Level: 202.6 - Posts: 1332)
Tue, 30th Sep '08 1:37 PM

hmmm.. i love turnips, especially raw ones. never considered baking them before so i'm definitely gonna try that.

my grandma fixed a mixed mash that i loved. she boiled cubed turnip, rutabaga, sweet potato and carrots till soft. Drained them then mashed them with fresh churned butter, a little molasses, and spiced it up with some ground ginger and cinnamon. i wonder if i could make it healthier by replacing the molasses with Splenda brown sugar substitute and the butter with a margarine???

i have never used Splenda brown sugar substitute-- anyone have any recommendations?

bbear
Bbear  (Level: 161.7 - Posts: 2301)
Wed, 1st Oct '08 11:42 AM

I don't mind it, but I use Splenda exclusively so I'm used to it.

If you want a sweet treat that is low carb, you can make a cheesecake that only has 4 carbs a slice. You make the crust from crushed walnuts or pecans, splenda and enough butter to make it stick together. Look it up; yummy special occasional treat.

Also, buy low carb tortillas and make mini pizzas! Fun for the whole family; precook up some chicken and turkey sausage, put out shredded cheese, veggies and whatever else you see if. Let everyone make their own individual pizzas and make a party out of it. Low carb tortillas have just 5 carbs a piece and don't taste like cardboard!

The low carb bread, only the other hand, yuk!


zeedee
Zeedee  (Level: 224.7 - Posts: 1088)
Mon, 10th Nov '08 3:10 PM

I like the low-carb tortillas and wraps, too. With some nice lean protein and lots of veggies -- makes a great sandwich.

I would not bother substituting margarine for butter. Butter has more flavor and is a more natural product. Use a little less if you are looking to cut calories.

Make any dish lower carb by adding more low-carb veggies. I make a pasta sauce chunky by adding zucchini, carrots, red and yellow peppers, onions, celery, mushrooms, spinach -- whatever I may have on hand. Then, I use less than half of the pasta I used to use, but I feel just as full and satisfied with the meal.

Good luck handling your diabetes. It may lead you to a healthier livestyle over all.


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