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Anna's Blog
By: FatCatAnna

The Roller Coaster Ride of Diabetes! Whoo! Whoo!

I am a Type 1 diabetic diagnosed back in the early 60's as a child.  I am living in Montreal, Canada and enjoy scribbling about diabetes from time to time. I’ve had my ups / downs just like any person would experience with going through life - diabetic or not.  My motto in life?  Diabetes does not control me – I control it!! 

You can find more posts/discussions at my Facebook page called "The Roller Coaster Ride of Diabetes" and also on Twitter under the name of FatCatAnna.  Feel free to follow me at both places or send me a private message!

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 Blog Entries
The joys of having Bowie my CGMS – Chapter 1 - Sep 02
 Okay, for those of you who have never read my #dblogs before, I give names to all my little gizmos that I use for controlling my diabetes.  What we have today, ...
In a slump and scared - Jul 21
It’s rare for me to compose a #dblog that is not all “chirpy chirpy” … I think the last time I did one that was kind of down was at Diabetes1.org ...
Surviving the Holocaust with Type 1 diabetes - Mar 27
  " To the best of my knowledge, I am the only diabetic who survived years of imprisonment in German concentration camps. This is my story "   The above words ...
Sugar and Your Health - Mar 06
The other day I emptied out a 4 kg (about 10 lbs) of white sugar that I had dated a year ago when I opened it.  I use white sugar purely for cooking (I make my own ...
Eating from the ground - Yuca Fries - Feb 20
I am home now from a working holiday, in the Bahamas and Miami.  Despite the weather being abit cooler then normal (they only get 2 weeks of winter - we were there in ...

Low carb "pasta" made from zucchini

Posted: Apr 3, 2012 15:35:16 2 Comments.
I love pasta - I mean - who doesn't?  Except for diabetics - it can really muck up our blood sugars (BG) depending on how much we eat.  I try my best to have no more then 1 cup of pasta - but sometimes - I can't resist abit more.  I try my best to cover the correct amount of insulin - and like we all notice - sometimes it works - other times - it doesn't.

I was watching a Canadian show today - that has these two cute adorable guys called Steven and Chris.  They are such a hoot to watch - and they often have really great/informative guests - that talk about healthier ways of eating - and sometimes evil decadent foods (hey - just because we have diabetes doesn't mean we can indulge abit ... sometimes - we're only human).  So,  as I was munching on my lunch (not a healthy one today I'm afraid) and watching their show on my PVR - they had an interesting segment on foods that cleanse your liver, kidney, skin - and then the nutritionist showed us how to make this simple "pasta" recipe - using zucchini (an affordable vegetable in my food budget). On the show they used this unique device for making the pasta called a spirooli - but it's probably way expensive for me to buy - plus I don't have much storage space. I make up a similar recipe - using Kraft Italian dressing (or whatever is on sale) - and make my strands using a potato peeler - bit time consuming - but well worth it for your taste buds.

Here's the link for the recipe - and also below is the full text version - go check out their website - you may learn a new thing or two - and want to try something different for the daily "Hey Ma, what's for dinner" situation.

1/2 cup walnuts
1 tbsp hemp seeds
2 cups fresh basil
3 cloves garlic
1/2 cup extra-virgin olive oil
1 tsp sea salt
4 medium-sized zucchini or yellow summer squash
3/4 cup grape tomatoes, sliced in half
3/4 cup kalamata olives, pitted
1/2 cup sun-dried tomatoes (not packed in oil), julienned

  1. For the pesto, add walnuts, hemp seeds, basil, garlic, olive oil and salt to food processor; process until well combined.
  2. Cut ends off zucchini then cut in half. Sandwich 1 segment of zucchini between mettle nose of spirooli and spiked handle; start spinning. Repeat with remaining zucchini segment. Voila, instant pasta!
  3. Toss zucchini pasta with remaining ingredients and pesto, to taste.
Zucchini and blossom
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By: FatCatAnna: May, 29, 2012 18:39 PM
I finally got to try out this recipe - tho' I didn't follow the recipe exactly - but it was pretty close to it (I used jarred pesto sauce - since my basil isn't full enough to harvest yet).  The rest of the ingredients I used - along with the spirolli gadget I had shipped to my US border address (to purchase the same item here in Canada with shipping/handlng came close to $100 CDN).  I purchased it for over 1/2 the price from a USA based firm.  If you want the website for the company I bought it from - just PM here on Diabetes1.org OR either Twitter / Facebook - and I'll give you the info - you won't be sorry!  I can't wait to try out this recipe on family / friends - they will love it I think!

By: Kelly59: Apr, 03, 2012 17:48 PM
Sure, now you tell me we are human!  I have heard about that before.  I haven't had it but I have had a bunch of other stuff made with zucchini and like it, so I would probably like that!

vegan (1) pasta (1) zucchini (1) blood sugar (1) BG (1) low carb (1) healthy (1) pesto (1) CBC (1) Steven and Chris (1)

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