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Blog Entries With Tag: lowcarb
Posted: Jun 26, 2012
Quinua (Quinoa) plants near Cachora, Apurímac, Peru. Altitude: 3800m
(Photograph: Maurice Chédel)
Okay - what’s the big buzz about this grain (don’t ask me how you pronounce it – everyone I talk to about it says it differently ) – I just think of the name ‘Quinn’ with ‘oa ‘ afterwards – rolls off the tongue nicely)? Now, did you know it’s actually a seed – and is related to beets (yum), spinach (I’m Popeye the Sailor Man – flexing my muscles here), and …. tumbleweed (where’s my Trigger and heel spurs – I’m a wanna be Roy Rogers). The other part of the history of Quinoa (Quinua in Spanish) is that when the European conquest in South America took place, the Inca’s were banned from growing it because of its status within indigenous non-Christian ceremonies. Instead, they were forced to grow wheat!!! Darn foreigners taking over – well – karma is paying them back as the year 2013 has been declared International Year of Quinoa by the United Nations.
So, history lesson over – what I’ve discovered about quinoa is that not only is it nutrient rich, but also for those of us watching our carb intake and/or spikes in blood sugar (diabetic or not) it's an excellent choice as either a meal in itself or as a side dish. It’s considered a protein by many articles I’ve come across in my research – and has all the essential amino acids in it which other grains are missing. Along with that, it’s higher in iron and potassium and is a good source of B vitamins, Omega-3 fatty acids, magnesium, copper, zinc and fiber.
On the weekend at my yacht club I belong to, we had a Pot Luck dinner (it was our Founder's Day - when the idea of the club was formed back on June 24th, 1958). I always try to bring something different to get folks to try something different – last time I brought some dolmades (stuffed vine leaves). They went over alright with the crowd there – bit of hesitation –many jokes about smoking a cigar still rings in my ears (really – they do look like cigars) – but they did get eaten up – though with some hesitation from folks that are your usual meat ‘n potato eaters. This time, I tried a quinoa salad on them, thinking that it would be picked over and leftovers would remain for my DH and myself to eat on the other 2 days were were staying at our floating cottage (it was a long weekend here in Quebec – gotta make the most of our summer here in the northern climate of Canada). I placed my usual placard showing what was in the food (I always do this incase of food allergies) – and viola – the bowl was basically licked clean – and I received so many compliments that I told them I’d post the recipe for them. So my friends at Stormont Yacht club – the little gem along the Saint Lawrence Seaway in Ontario – this recipe is for you!
***** FATCATANNA'S QUINOA SALAD *****
This recipe is a compilation of various recipes I’ve come across – and if you are like me – just wing it – and it’ll always come out great. The secret to this recipe is to add the quino at the END of the vegetables being thrown in the marinade. My other suggestion, deseed your tomatoes. I do this due to folks having problems sometimes with seeds (my Mum has diverticulitis ). I also do this more for how the final product looks and makes the salad less “mushy”. Again, it’s up to you, and whatever way you do it – let us know how it turns out!
To increase the protein to make the salad a main meal – I’ve thrown in black beans – about a cup and a bit to the salad. Again, use your imagination, and whatever you have on hand in your fridge!
NOTE: As one reader pointed out (thanks Moggy B - my "step sister") - some people find quinoa has a bitter aftertaste. To avoid this, simply rinse the qwuinoa in a fine mesh strainer - then add it to the boiling water at that point. I know for myself - I don't rinse it - but it depends on how sensitive your taste buds are. Also, to check out the full nutritional facts - click on this link - very VERY informative website!
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Tags: glycemic index (1) blood sugar (1) low carb (1) United Nations (1) salad (1) recipe (1) protein (1) quinua (1) quinoa (1)
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Posted: Apr 3, 2012
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
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Tags: 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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Posted: Mar 13, 2012
On one of the groups I belong to on Facebook – a member had posted a link for a low carb egg dish called Shakshuka. It reminds me of huevos rancheros – except I’ve never made that before at home. I’ve only ever eaten that when I was in San Diego (and it was delicious but high in carbs due the corn tortillas that the eggs are served on).
This dish is very popular in Israel (it originates from Algeria and Tunisia) – and if you click on this link – it will describe abit more of the history – as well as the recipe that I followed to make my tasty “brunch” that I had about an hour ago (yuppe;s – this blog is HOT off the press – sort of like a news breaking story … NOT). Seriously though, I had been very busy since waking up this morning and only had a coffee to tide me through until I got the hankering to have something to eat. I know – not good diabetic or not diabetic – and as you will tell by my blood sugar picture in the link below). I went up abit past my happy point that I like to be at – but corrected it while I prepared the dish – and bolused with insulin accordingly for the carbs in my homemade flax seed bread.
So check out the step by step pictures at this link – and perhaps you’ll want to give this a go yourself. One thing, I could have halved the amount of chipotle pepper I put in my version of the recipe – but if you like it HOT – then you’d love this version. The original recipe is for 6-8 people – and I just “winged” it with making it with 2 eggs – but still it was VERY good.
Related posts:Green Light to Fresh Tomatoes | BMI Calculator | BOOK REVIEW: Eat To Beat Diabetes - a great low carb cookbook for diabetics | D-Feast Friday - Thin Crust Pizza Fat Cat Anna \\^^// Style | Is Low Carb Eating Good for Children? | Quinoa – it’s not a grain – it’s a vegetable – high in protein! | Low carb "pasta" made from zucchini
Posted: Sep 14, 2011
I have quite a few friends that follow Dr. Richard K. Bernstein's way of eating - which is to myself - very restrictive for me personally (he really doesn't like fruits to be eaten - due to their effect on blood sugars). When I recently read someone giving advise to a parent of a child with diabetes and telling them not just about low carb being good for their child it started to get me abit upset (even more so - they were giving out details on mixing insulin with saline - that is something a doctor should be advising a patient on).
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Tags: oatmeal (1) parents (1) child (1) Diabetes UK (1) blood sugar (1) Dr. Bernstein (1) low carb (1)
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Posted: Jul 29, 2010
Okay – I’ve been out of the loop lately with the D-OC (diabetic online community) – summer is here – so I try to get away from the screen that wants to lure me away from the real life outside (remember summer is over with a blink of the eye here in Canada). Anyway, I’ve been reading other PWD’s (people with diabetes) blog posts – that are plugging away #DFeast (thanks for correction from AmariT) in Twitter. Take for instance, George Simmons aka Ninjabetic and his yummy burger aka Ninja Burger recipe (hope to sink my teeth into these this weekend with some friends we’re visiting in Seneca Falls, NY).
UPDATE: To participate - go to This Is Caleb - and the instructions on how to participate are all there. It's that easy! You can also click the picture above to add your recipe to the D-Feast Friday list. Put the name of your recipe in the "Your Name" box and the URL of your blog post in the "Your URL" box.
1 Flatout Flatbread (or whatever is similar for “rolling”)
½ tomato diced (I used Roma)
½ Tbs chopped basil (or more which is what I did)
1 Tbs balsamic vinaigrette (I used Kraft Fig Balsamic Olive Oil)
1 tsp of minced garlic (or to your taste preference)
3 oz. part-skim mozzarella – cut into 1-inch cubes)
1 Tbs of your fav tomato sauce (I use a Puttanesca Sauce from Allrecipes.com)
8 Kalamata olives – remove pits and slice up
Preheat outdoor grill to Medium heat. Marinate mozzarella, tomato, garlic and basil in bowl with Balsamic Vinaigrette for about 10 minutes (I did it for about ½ an hour). Lightly oil both sides of flatbread – place directly on grill for no more then 3 minutes. Remove, and spread tomato sauce, marinated mixture, top with olives. Place your piece of artwork directly back onto grill for 4 minutes (watch carefully) with lid closed. Remove and gobble up.
You can also cook this in your oven: Preheat oven to 350F, place lightly oiled flatbread directly on grate for 4-6 minutes. Take out of oven, and then arrange toppings as above. Remove to oven and cook for 5-7 minutes – or until cheese has melted to your satisfaction. Remove and enjoy!
Best served up with a side salad – and like George – a beverage of your choice is best enjoyed while preparing / consuming meal. I had a glass of Bottle Shock – Bloc E Signature from Julia Wine during the preparation of the above meal.
Bon appetite!! (in Julia Child style)
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