Nice Diabetic Recipes photos
A few nice diabetic recipes images I found:
Making Chicken for Dinner
Image by Jonathan D. Bloom
I made this yesterday for dinner. It was really good!
Got the recipe for the chicken from www.easy-diabetic-recipes.com/diabetic-crispy-chicken.html
40-Wheat-Free, Low-Sugar Brownies
Image by cinnachick
Instead of flour, I use chickpeas. Seriously, you’d think these were awful, right? But I made 4 different batches of brownies over two days. (The neighbors, the coworkers, and the Internet are all happy.) These were the best. Honestly. They had a good crust, they were dense and moist, they had a rich but chocolatey flavor and they weren’t too sweet. I like fudgey texture, but not a fudgey taste in my brownies.
The recipe for these will be in the Everything Cast Iron cookbook. I list directions for making it in a skillet, but have proven that by cooking for just a few minutes less they can also be made in the muffin pans.
The advantage of cast iron is that you can heat it up to really hot so that when you pour the batter in it starts cooking right away which firms up the exterior and makes them hold together quite well.
And because I was making them for a co-worker who wears an insulin pump I decided to geek out with some mathematics and figure out the nutritional value of the brownies. My recipe made 21 muffins, so I took the nutritional information for the base of all the ingredients, added them together, and divided by 21. Some are a touch larger than the others, so it may not be precise, but it’s close enough for horse shoes and hand grenades.
Fat 5g
Saturated Fat 4g
Cholesterol 145 mg
Sodium 107 mg
Carbohydrates 34 g
Fiber 1 g
Sugar 10 g
Protein 7g
Ms Bento & The Mysterious Mediterranean Chicken
Image by lynn.gardner
“Mediterranean Chicken” from Healthy Calendar Diabetic Cooking (American Diabetes Association, 2004) :
Chicken with brown rice, garlic, onions, bell pepper, zucchini/courgette, canned diced tomatoes, oregano, salt substitute, black pepper and low sodium chicken broth. While I’m not sure why this dish counts as “Mediterranean” (maybe, because of its use of oregano and tomatoes?), it was a very filling and hearty stew suitable for a brisk autumn evening. Recipe claimed to serve five, but we only managed four (6WWP/serving)
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