Some are toughting barley as the diabetic "rice". I don't know about you but just because something looks similar doesn't mean it's the same ... think of cauliflower and potatoes. That being said, I do think barley is tasty, especially in soups. You'll just have to try it and then form your own opinion.
Here's a snippet from an article at dLife.com. The link to the full article is at the end.
Here is a tasty twist for your burgers this summer. I'm definitely going to try the Mediterranean Burger myself.
Sherry
Continue reading "Diabetic Friendly Recipe - Mediterranean Burger" »
1 Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
2 Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
3 Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. (Note: we found that our skillet didn't fit in our oven, so we transfered the roulades to a smaller pan.)
4 Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.
Serves 4.
Simply Recipes http://simplyrecipes.com
Here's something to do with all that zuccini from your garden this year.
Continue reading "Diabetic Friendly Recipe - Low Carb Lasagne " »
It's been a long day, and you don't feel like cooking. You're wandering up and down the aisles of the supermarket waiting for something low in carbs to jump into your arms. Or it's lunch time and you need to eat something when the gang is going out for sandwiches. How can you put together a healthy, low-carb "grab and go" meal? Try finding items from the groups below -- try to get some protein, some vegetables, and some healthy fat into your basket, and you're good to go!
If it's just a snack you're looking for, some more ideas are in Top Ten Low-Carb Foods in Convenience Stores, which also can be found in grocery stores.
You can click on the above link for the full article.
The suggestions come from:
Deli Foods
Salad Bars
Vegetables
Pre-Made Salads
Deviled Eggs
Individual Cheeses
Sugar-Free Yogurt
Low-Sugar Fruit
Sugar-Free Gelatin Snacks
Low-Carb Meal Replacement Bars
What You Need
1/4 cup KRAFT Light CATALINA Dressing1 lb. boneless beef sirloin steak, cut into thin strips2 cups each sliced carrots, bok choy and red peppers1 can (14-1/2 oz.) fat-free reduced-sodium beef broth1 tsp. each ground ginger and garlic powder2 cups hot cooked angel hair pastaMake It
HEAT dressing in large skillet on medium heat. Add meat and carrots; cook and stir 5 to 7 min. or until meat is done.
ADD bok choy, peppers, broth and seasonings; mix well. Bring just to boil, stirring occasionally.
SERVE over pasta.
Broken
Diabetes sucks. I think that's a given if you have it or love someone who does. It can break you and honestly it's had me broken over the past year. My a1c steadily climbed. I felt so out of control. I was frustrated, depressed and gaining weight. I somehow became a victim of my own making.
At one point I gave up completely and tried insulin. I thought maybe it would allow me some freedom from such a restrictive diet. I was fooled. I still had to take my Metformin and Glymidpiride with it. I had to keep increasing the insulin. I hated every minute of it. I really didn't see how it was helping me much. I was heavier and unhappier.
Then I found Onglyza and asked my doctor if I could try that. He said I could ... for a while.
Another Insulin Talk
My last a1c was 7.7 and my doctor gave me a shake down on straightening up or wer're having another insulin talk. If you read my last post, you know that it felt like a good cop, bad cop kind of visit. If his goal was to get me mad about diabetes, which I think it was, it worked. He's a good doctor and I know he has my best interest at heart.
But ...
I am just as stubborn about not going on insulin again as much as he is about putting me on it. I told him so. My magic a1c is to be down to 7.0 by June.
Can I do it?
I believe I will.
Making Changes
I'll be honest. I've let carbs creep back into my diet. It happened little by little. I told myself "a little won't hurt now and then". Well, a little became more and more often. I thought I was smart and could balance them out, but I wasn't.
Food has been a constant source of struggle for me my whole life. In a way I've let it control me. If it tasted good, I ate it. Combine that with a poor self body image and it's a recipe for diabetes down the road.
Very willfully lately I've been taking back control over food. I've gone fairly low carb again. My carbs are coming mainly from green leafy vegetables and Zone bars. Why Zone bars? Well, I've found that no matter what they tell you, that chocolate craving never really goes away for some of us. I can eat the dark chocolate flavors ot them without dire results. I don't get the shakes by the candybars at the checkout line. I don't cave to temptation. I know I have them at home.
It's not a fun diet, but it's better than shots in my book.
Exercise
I hate it. Simply said. I don't mind a walk now and then, but to carve a time out of the day to workout is like pulling teeth for me. I KNOW I need to do it. I often have good intentions, but my mind drifts to this or that project I think I need to get done and before you know it the day is gone. I always say that tomorrow will be the day.
I need to stop making excuses.
I need to exercise.
End of story.
Taking Control Again
This is going to be quite an adventure. One thing is for sure. Cue the Rocky music...
Today I fell like a fighter.
Sherry
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