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Below are the 20 most recent journal entries recorded in Diabetic Cooking That Doesn't Taste Like Cardboard's LiveJournal:

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Thursday, November 26th, 2009
1:32 pm
People with diabetes increasing every second

Now a day people with diabetes is increasing every second and the statistic by the year 2000 shows there are 171 million people with diabetes and it will be expected to rise to 366 million by the year 2030.

Among many countries India is consider as the headquarter of diabetes, followed by China, USA, Pakistan and so on.

I have just uploaded an informative video regarding diabetes statistic and it is available in Youtube the url is Diabetes Statistic Information - join hands with http://healthy-ojas.com/diabetes/diabetes-details.html to fight against diabetes. I request you all to have a look and give your feedback and request you all to join hand to fight against diabetes and stop its increasing number.

Current Mood: disappointed
Friday, August 29th, 2008
10:34 pm
Diabetic Desserts


Hi! I'm Flo from Florida and i just joined the group. I wanted to share my recipe for:

Mexican Cabbage

1 head cabbage small green or half of a large
4 tablespoons lime juice or zest or about 2 limes
2 tablespoons ground cumin
2 medium tomatoes
1/2 stick butter

Shred or thinly slice the cabbage, discarding the core. Slice and cube tomatoes. Pile ingredients loosely into microwaveable casserole dish with vented cover.Squeeze the lime juice over all, sprinkle generously with ground cumin, and dot with butter.Cover and microwave on high for about 3 minutes. Stir everything up, replace cover. You want the consistency of the dish to be "crunchy" not cooked out.

82 Calories; 8g Fat (84.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol;
84mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;1 1/2 Fat.

I also found this dessert recipe:
Peanut Butter Pie for Diabetics at Prevention.com for anyone interested.

Glad to be aboard and hope to make a lot of recipe posts.
Thanks for having me! :)


Current Mood: tired
Saturday, February 17th, 2007
1:37 pm
Diabetic friendly bread
Looking for any and all bread recipes. I like baking a loaf of bread around for meals or snacks. Anyone care to offer some recipes? I like any and all kinds of bread, any and all cuisine. Thanks!
Sunday, April 16th, 2006
7:43 pm
Red Stew
I recently found out I'm diabetic, but here's a recipe that I already cook that is healthy and hearty.

To make Red Stew you need:

1 lb of lean stew beef, or lamb sirloin, trimmed and cut into chunks (trim as much fat off the meat as you can before cooking)

One @14oz can of diced stewed tomatoes

1 Sweet Onion, or 3 shallots, cut into thin rings

Root vegetables of your choice, peeled and cut into chunks (Think potatoes, turnip, carrot, parsnips or something else you like)

4 cloves of garlic, chopped

1 inch piece of fresh ginger, ground into a paste

3 Tbls of Red Curry powder (red pepper, cumin, coriander, cardamom, chili pepper), you can purchase this ready made at the grocery, or make your own

Chopped cilantro, as much as you desire, or it can be left out

Korean red pepper to taste(you can get it in an asian market, and it has a different taste from cayenne pepper), or crushed red cayenne pepper.

Lime juice (a squeeze or so)

Salt to taste

Chuck the lot in the crockpot, let it cook slowly until the meat is tender, serve over cooked brown rice or wheat berries.

The version of the stew I made tonight had no root veggies, but I find it good with potatoes and parsnips. I've also made it with just the root veggies and the seasonings, and it's delicious. You can also adjust the seasonings to your taste. If you add a bit of orange juice instead of lime juice, it gives it a delicious sweet-savoriness.

x-posted to food_porn

Current Mood: full of good dinner
Tuesday, April 4th, 2006
2:22 am
Walnut, Apple, and Fennel Salad
Walnut, Apple, and Fennel Salad

This traditional salad has a healthier punch thanks to fennel, heart-healthy walnuts, two greens instead of just one, and less oil in the dressing.

6 servings/serving size: 1 cup
Preparation time: 20 minutes

4 cups torn romaine or red romaine lettuce
2 cups baby spinach leaves
1 cup thinly sliced fennel bulb (1 bulb)
1 cup chopped apples of choice
1 small red onion, halved and thinly sliced
? cup toasted walnuts

? cup fresh lemon juice
2 Tbsp. water
1? Tbsp. olive oil
2 tsp. red wine vinegar
? tsp. sugar
? tsp. lemon zest
1 small shallot, minced
1 garlic clove, minced
Salt and pepper to taste

Combine the romaine and spinach leaves and place in a salad bowl or platter.

Top with the fennel, apples, onion, and walnuts.

Combine the dressing ingredients in a measuring cup and whisk well.

Pour over the salad and serve.

Nutrition Facts
Serving Size 1 cup
Vegetable Exchanges 2
Fat Exchanges 1

Amount per serving:
Calories 100
Calories From Fat 61
Total Fat 7 grams
Saturated Fat 0.8 grams
Cholesterol 0 milligrams
Sodium 22 milligrams
Total Carbohydrate 9 grams
Dietary Fiber 2 grams
Sugars 5 grams
Protein 2 grams
Tuesday, November 1st, 2005
3:24 pm
Two-Bean and Rice Salad
Two-Bean and Rice Salad

3 C. cooked long-grain white rice
1 15 oz. can black beans, well-rinsed and drained
1 15 oz. can pinto beans, well-rinsed and drained
1 4 oz. can diced green chilies, drained
1/2 C. minced red onion
Read more...Collapse )
3:23 pm
Spinach and Broccoli Casserole
Spinach and Broccoli Casserole
by: Janet Dinges

2 (10 oz) pkgs frozen (chopped) spinach
1 (10 oz) pkg frozen (chopped) broccoli
1/2 cup water
1 can light cream of mushroom soup
1/2 cup seasoned bread crumbs
1/2 cup grated low-fat parmesan cheese
Read more...Collapse )
3:21 pm
Grilled Yellow Summer Squash
Grilled Yellow Summer Squash

4 yellow crookneck, zucchini, or pattypan squash (about 1 lb. total)
1 tsp. margarine, melted
2 T. fresh lemon juice
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1:41 am
RECIPE: Spicy Oat Bars
Spicy Oat Bars

1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned rolled oats
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp salt
1/3 cup firmly packed light brown sugar
1/4 cup stick margarine, softened
1 egg
1 Tbsp low-fat (1%) milk
1/3 cup baking raisins

Read more...Collapse )
1:35 am
ARTICLE: H-B-A-1-C -- What Does it Mean?
The following article, might not be cooking related, but it might also be of interest to a few members, if this article shouldn't be posted please remove it.

take care everyone

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Wednesday, October 26th, 2005
4:12 pm
RECIPE: Turkey Frittata
Title: Turkey Frittata
Categories: Diabetic, Poultry, Low-fat, Vegetable, Egg
Yield: 6 Servings

1/2 c Onion sliced
1 ea Garlic clove minced
1 tb Oil
1 c Mushrooms sliced
1 c Frozen spinach dry chopped
2 tb Lemon juice
1/8 ts Ground black pepper
1 c Turkey chopped
6 ea Eggs beaten

Read more...Collapse )
12:43 am
RECIPE: Cinnamon Apple Pork Tenderloin
Title: Cinnamon Apple Pork Tenderloin
Categories: Diabetic, Meat, Maindish, Fruit
Yield: 4 Servings

1 lb Pork tenderloin
2 tb Cornstarch
1 ts Ground cinnamon
2 ea Apples peeled cored
& slice
2 tb Raisins

Read more...Collapse )
Saturday, August 6th, 2005
11:07 am
Hi everyone,

My mother was recently diagnosed with type 2 diabetes and I'm trying to find recipes for her to keep her from becoming too discouraged about the changes she's having to make.

I've noticed that a lot of recipes mention Splenda but my mother and I both get horrible headaches when eating/drinking anything containing any artificial sweeteners.

If anyone has any links they'd like to share or any recipe suggestions (especially suggestions on how to adapt to the sweetener challenge), I'd be appreciative.

Saturday, July 23rd, 2005
10:14 am
Yummy Green Beans
I am not a green bean person but I will eat these!

2-3 slices of bacon
1/2-1 pound of fresh green beans (depending on how many you are cooking for)
1 tbsp crushed garlic
salt & pepper to taste
1 sm onion diced
1 med can of diced tomatos (optional)
1/2-1 pkg of sliced mushrooms

I use a pot with a lid that has a non stick bottom. I clean the beans by snipping of the ends and cutting them into 2-3 pieces depending on the length of the green bean. Cut up the bacon into small pieces. Add bacon and diced onion to pot. Saute until bacon is golden brown but not crispy and the onion is translucent. Add garlic, mushrooms and green beans and stir until they have all that good bacon grease on them. I let them cook for a few minutes like this, stiring occasionally. Add the can of tomatoes; cover and simmer. (If you do not want or like tomatoes add some water; at least a 1/2 cup to the pot.) Stir occasionally for about 15-20 minutes until the beans are to your desired doneness.

I sometimes use the flavored tomatoes, the ones that come with italian seasoning/mushrooms and onion/whatever. Stewed or crushed tomatos work too. I also sometimes used a smoked bacon, all depending on my main dish.

(x-posted to all the cooking communities I am in)
Wednesday, July 6th, 2005
7:30 am
Peach Cobbler

Peach Cobbler



  • 3 cans of Del Monte Carb Select sliced peaches - drained (or about 6 medium ripe peaches sliced)
  • 1 tablespoon fresh lemon or orange juice
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sugar or Splenda
  • 1 teaspoon ground cinnamon


  • 1.5 cups all-purpose flour
  • 1/4 cup plus 2 teaspoons sugar, divided
  • 1.5 teaspoons baking powder
  • 1/2 cup fat-free (skim) milk
  • 1 egg
  • 2 tablespoons margarine or butter, melted
  • 1/2 teaspoon ground cinnamon

No-sugar-added ice cream (optional)

  1. Preheat oven to 350°F. Coat 9-inch pie pan with nonstick cooking spray; set aside. 
  2. For filling, combine peaches and lemon juice in medium bowl. Combine 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon cinnamon in small bowl. Add to peach mixture; spread mixture into prepared pan. 
  3. For topping, combine 1-1/2 cups flour, 1/4 cup sugar and baking powder in medium bowl. Combine milk, egg and margarine in small bowl. Add to flour mixture; stir just until flour is blended. Drop batter by tablespoons on top peach filling. Combine 2 teaspoons sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle on top. 
  4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Serve warm with ice cream, if desired.

Saturday, July 2nd, 2005
10:44 pm
SF Chocolate Lava Muffins
Ok, I was short on time and needed a creative dessert for dinner tonight. No SF jello pudding allowed on Saturdays..grumble.

I stopped of at Windmill farms which is similar to Henrys/Jimbos/Wild Oats/Whole Foods (kinda) where they have a small but decent selection of SF cakes, cookies and pies. Oh yeah they have gluten free and vegan desserts too. I found some SF chocolate muffins, 6 pk for $4.99.

In the cupboard I had some Smucker SF Chocolate Fudge Topping. I popped a couple tablespoons full into a mug and melted it in the microwave. Using one of those meat injectors (I am sure you could use a medication syringe too just no needle) I pulled someone of the topping into the tube and injected it SLOWLY into the center from the bottom. I made sure I moved it a couple times too to fill the whole muffin.

After I placed them on the center of the dessert plate, I drizzeled some of the remaining topping over the muffin and served it with SF Vanialla Bean ice cream and a freah ripe raspberry on top.
Thursday, June 2nd, 2005
4:16 pm
trying to help out
Hello guys, I'm not a diabetic nor am I a low carb eater, but I do offer a variety of products that many low carb eaters and diabetics I know use.

I have a large variety of health products and vitamin supplements that might possibly interest the people in this community. Not to mention, any sales I make of these products, the profits will go towards the American Diabetes Association.

If you are interested, you can either contact me VIA AIM (my screen name is on my user info) or you can leave a post here and I'll contact you through your live journal.

Hope I can some how help you guys out. Have a good one
Tuesday, April 26th, 2005
5:21 pm
New Person
Hi all :)

I'm new here and also new to diabetes.
I've got type 2 diabetes and only found out about a week ago.
So I'm in the middle of the life changing stuff, getting out more and also important: the food...
I love cooking and that's probably a plus but it seems to me that to many recipies for diabetics out there are a bit tasteless and (dont mind me saying) old.
I'm a big lover of spicy food and I used to eat a lot of rice, pasta, etc (I know *cries* no more of that in the way I used to).

So, I hope to steal some recipies and add my own.
More on me: I'm 24 and live in the Netherlands.

Friday, April 8th, 2005
1:41 am
Hello everyone. I'm glad I found this community. I just yesterday found out my mother has type two diabetes. I was just thinking about the type of things i could continue cooking for her and still have variety. So thank you for making this community and I look forward to learning new recipes!
Monday, March 21st, 2005
8:53 pm
I just joined and thought I'd say hi. My mother is a Type II Diabetic and gave up sugar entirely for almost 10 years now. Our problem is she can't even eat the "sugar-free" goods from the bakery, or the other things the low-carb revolution has brought about. All these things use sugar substitutes like sorbitol and malitol (anything ending in -itol) and it takes its toll on her. I've been experimenting lately to see what I can make for her to eat. I'm slowly going over all my recipes and converting them to be diabetic-friendly. Hopefully I'll be able to share them here.

Anyway, I've been running into a few problems along the way. The creation of Splenda has brought happiness to the house (though I just recently heard it's not so good since it's chemicals, but then again what was
Equal), but my baking always seems to come out dry. It's not a problem if I'm trying to make something like biscotti, but muffins and the like don't come out right. I've already figured out it's because of the moisture content difference, but how can I get more moisture? Does anyone use honey or supplement with it...or know the substitution ratio?

Also does anyone have suggestions concerning corn syrup?

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