Anyone here type 2 deabetic Do yo have any good recipes?
09-10-2011, 04:29 AM
#3
Senior Member
Join Date: Apr 2010
Location: Mooresville, NC
Posts: 660
Originally Posted by sewgray
Need some good recipes that still taste like real food. Thanks
At a WW meeting recently I heard about the Hungry Girl - there are books and a website - hungrygirl.com - bought some books and found out that they work beautifulloy for type 2 PWD (for the most part). There are lots of recipes on her website and they make small quantities great for 1 or 2 but could e ncreased f you need that. I have to do my own thing with then WW program as it's not geared for diabetics but it works for me with the tweaks. The HG recipes work terrificaly and she also has a TV show.
I am really looking for recipes for 1 or 2 that will satisfy me without hitting all the wrong foods at the drive-thru ('cause it's easy!!). Looking forward to some good recipes for small amounts.
thanks,
Sandy in Mooresville, NC
p.s. - forgot to ask - do you carb count? That's what I was taught and it works the best (at least I think so). Food is my drug of choice!!
09-10-2011, 07:02 AM
#4
Super Member
Join Date: Jan 2010
Location: Central Coast CA
Posts: 1,918
My DH has been Type 2 for the last 5 years. We ran out and bought a bunch of expensive books that we don't use. The Atkins Diet is a good guide for diabetics. Many if not most recipes can be easily adapted to a diabetic diet. There IS life after diabetes!
You can have some sugar, you just need to keep track of how much and in what ratio the sugar is to the total carb count. Keep the ratio low. Have a bite or two, get the taste. Just refrain from eating a whole slice of that chocolate cake! Don't overdo it. Check your blood sugar levels often, and you will learn what you need to avoid. Your doctor should refer you to a dietician who can help you. Eating healthy is imperative to a long life.
If you are carrying a few extra pounds, managing your diabetes will be a lot easier if you can lose them.
Watching your sodium, fat and cholesterol intake is also wise, as diabetes can bring a host of health problems that involve every system in your body. I read the labels on everything. We're eating healthier than ever and it still tastes good!
I use more herbs instead of sodium. I also use a lot of lemon juice in dishes. I also use a quality flake salt that can be lightly sprinkled on top of a serving so that the tongue tastes it first, rather than mixing a lot of salt into the whole dish. Over time (just 2-3 weeks) you will find you don't crave salt like you used to. Just give it a chance.
The same effect will happen with sugar cravings... but my DH refuses to give up his candy and sweets, mostly sugar-free of course. Someday he might grow up... (but I'm not holding my breath any time soon!)
I discovered Dreamfields pasta, it tastes wonderful and has only 5 grams of digestible carbs instead of regular pasta's 42 grams or so. (I'm not affiliated in any way)
http://www.dreamfieldsfoods.com
Just do not mix with a tomato-based sauce and then put leftovers in the refrig. Somehow the acidic sauce causes the carb protection to disappear overnight. So when serving the meal, add the sauce to the pasta on the plates rather than mixing it all together in the pot. Store any leftovers separately in the refrig.
Just because a recipe says, "makes 4 servings" doesn't mean you have to eat the full portion. I bought a digital scale which is very handy. A pasta serving is usually 2 oz (dry), but we now eat only 1.5 oz and we're full!
V-8 Splash has a Tropical Blend that is sugar-free and only 10 calories a glass. My DH enjoys it and I am totally addicted!
It seems that even though there is more sugar content in red potatoes, they apparently are diabetic-friendly. I never buy russets any more. I use mostly healthy olive oil, and avoid saturated fats as much as possible. There are a lot of tasty sugar-free and low-fat foods today, and more are being introduced all the time.
And as they say, "All things in moderation." So go forth, live long and prosper.
You can have some sugar, you just need to keep track of how much and in what ratio the sugar is to the total carb count. Keep the ratio low. Have a bite or two, get the taste. Just refrain from eating a whole slice of that chocolate cake! Don't overdo it. Check your blood sugar levels often, and you will learn what you need to avoid. Your doctor should refer you to a dietician who can help you. Eating healthy is imperative to a long life.
If you are carrying a few extra pounds, managing your diabetes will be a lot easier if you can lose them.
Watching your sodium, fat and cholesterol intake is also wise, as diabetes can bring a host of health problems that involve every system in your body. I read the labels on everything. We're eating healthier than ever and it still tastes good!
I use more herbs instead of sodium. I also use a lot of lemon juice in dishes. I also use a quality flake salt that can be lightly sprinkled on top of a serving so that the tongue tastes it first, rather than mixing a lot of salt into the whole dish. Over time (just 2-3 weeks) you will find you don't crave salt like you used to. Just give it a chance.
The same effect will happen with sugar cravings... but my DH refuses to give up his candy and sweets, mostly sugar-free of course. Someday he might grow up... (but I'm not holding my breath any time soon!)
I discovered Dreamfields pasta, it tastes wonderful and has only 5 grams of digestible carbs instead of regular pasta's 42 grams or so. (I'm not affiliated in any way)
http://www.dreamfieldsfoods.com
Just do not mix with a tomato-based sauce and then put leftovers in the refrig. Somehow the acidic sauce causes the carb protection to disappear overnight. So when serving the meal, add the sauce to the pasta on the plates rather than mixing it all together in the pot. Store any leftovers separately in the refrig.
Just because a recipe says, "makes 4 servings" doesn't mean you have to eat the full portion. I bought a digital scale which is very handy. A pasta serving is usually 2 oz (dry), but we now eat only 1.5 oz and we're full!
V-8 Splash has a Tropical Blend that is sugar-free and only 10 calories a glass. My DH enjoys it and I am totally addicted!
It seems that even though there is more sugar content in red potatoes, they apparently are diabetic-friendly. I never buy russets any more. I use mostly healthy olive oil, and avoid saturated fats as much as possible. There are a lot of tasty sugar-free and low-fat foods today, and more are being introduced all the time.
And as they say, "All things in moderation." So go forth, live long and prosper.
09-10-2011, 08:40 AM
#5
Junior Member
Join Date: Nov 2010
Location: Middle Tennessee
Posts: 146
I'm not advocating it for everyone, but it has worked for me. I'm 65 and am either sitting at my sewing machine or computer, so not much activity in my life. My husband found a 'study' online that I've adhered to for 12 weeks and lost 24 pounds. Stopped my Metformin (for Type 2) 12 weeks ago and eat 650 calories a day, my blood sugar was 187 and today it was 98. After a gastric bypass you only get 300 liquid calories a day. I eat very healthy, veges and fish/chicken, no sugar, no junk. Hope this helps someone else.
09-10-2011, 09:51 AM
#8
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Sewgray,
I've been a Type 2 diabetic for about 12 years. I have a bunch of diabetic cookbooks I never used because they are not really different from any other cookbook. They all seem to be just regular recipes, using regular pastas, flour, sugar, etc. What seems to qualify them as "diabetic" is portion size, meaning that each serving is rather small so that the individual portion has a reduced amount of carbs. Well, I can do that myself without having a special book to tell me how to divide a recipe!
The most important thing to remember is to count carbohydrate consumption. Ask your dr. to tell you how many carbs you may consume every day and if you stick pretty closely to that figure, you should be OK. My dr. told me that averaging your weekly carb consumption is more important than worrying about that one day you overdid it.
Low Carb Dreamfields Pasta (high fiber) as mentioned above really works. You can learn all about it at their website as listed in another post. I use their elbow macaroni to make mac and cheese and other macaroni-based casseroles. (Note: Be careful with milk and cheese - they contain more carbs than you might think because of the lactose [milk sugar] they contain.) I use Dreamfields fettucini instead of egg noodles to make tuna and noodles, chicken noodle casserole, I use any of their pastas as a side dish with gravy and roasted meats, etc. As Baloonatic says, this pasta cooks, looks and tastes just like any other pasta and no one will think it's anything different.
I never heard that the acid in tomato sauce removes the carb protection from Dreamfields if they are mixed together before refrigerating as Baloonatic mentioned. There is no such warning on their packaging, either. The carb protection comes from the addition of fiber to the pasta. It prevents the starches (carbs) from being absorbed by the body, rendering them non-digestible so they pass through the body without raising your blood sugar levels. But just because I never heard of it doesn't mean it's not true. Just check with Dreamfields Their toll-free number is 1-800-250-1917. If it is true, then you can choose not to mix them together, or don't let the diabetic in the family eat the leftovers the next day!
Avoid (or eat limited quantities occasionally) of any foods that end with "ose", i.e. sucrose, glucose, lactose, fructose, etc. They are all sugars.
Avoid starchy, sweet and white foods (potatoes, any kind or color of rice and flour), bread products, noodles, sugars, honey, sweet syrups, peas, corn, etc.
When you read labels, the sugar content is not as important as the total carbohydrate content. Remember that your body converts carbohydrates to sugar.
Don't be fooled by products commercially advertised as "sugar-free" or "low sugar", like cake and dessert mixes, baked goods, ice cream, etc. They all have other carbs and if you compare the "sugar" products with the "sugar-free" products, they may very well have no sugar in the ingredients but the total carb count will be so close as to hardly make a difference. In fact, sugar-free Cool Whip has 1 MORE carb than regular Cool Whip! You must be an avid label reader.
Occasionally, I decide I want to have dessert after dinner, so I will limit my carb intake all that day, and dinner will be a protein, 1-2 veggies, and salad - no bread, rolls, potatoes or rice, etc. Then have my dessert. (If it's cake, I'll just scrape off the icing. Other desserts I eat as they come. This never seems to affect my average sugar count for that day or that week. Note: I said occasionally!
My dr. recommends I eat an evening snack to help maintain glucose levels between dinner and the long fasting time before breakfast. She said if I eat a carb, combine it with some protein to keep everything on an even keel, such as peanut butter with crackers, half a tuna or other protein sandwich, fruit and cheese, etc. Works for me! I'm not sure why this works but since carbs are rapidly absorbed by the body and proteins are not, I assume that the proteins slow down the body's absorption of the carb so there is not a rapid rise in glocose levels.
Get yourself a carbohydrate gram counter (a small booklet), a glycemic index booklet (the lower the glycemic number, the better), plan your daily meals, and you'll find out that you can eat many of the foods you ate pre-diabetes without special cookbooks, the whole family can eat the same as they always did, and you can occasionally have some of your favorite high carb, high sugar foods if you plan a little. Again, the key word here is occasionally!
It won't be long before you won't have to check your little booklets very often.
I'm sorry this post is so long, but I hope it's been helpful. Good luck!
I've been a Type 2 diabetic for about 12 years. I have a bunch of diabetic cookbooks I never used because they are not really different from any other cookbook. They all seem to be just regular recipes, using regular pastas, flour, sugar, etc. What seems to qualify them as "diabetic" is portion size, meaning that each serving is rather small so that the individual portion has a reduced amount of carbs. Well, I can do that myself without having a special book to tell me how to divide a recipe!
The most important thing to remember is to count carbohydrate consumption. Ask your dr. to tell you how many carbs you may consume every day and if you stick pretty closely to that figure, you should be OK. My dr. told me that averaging your weekly carb consumption is more important than worrying about that one day you overdid it.
Low Carb Dreamfields Pasta (high fiber) as mentioned above really works. You can learn all about it at their website as listed in another post. I use their elbow macaroni to make mac and cheese and other macaroni-based casseroles. (Note: Be careful with milk and cheese - they contain more carbs than you might think because of the lactose [milk sugar] they contain.) I use Dreamfields fettucini instead of egg noodles to make tuna and noodles, chicken noodle casserole, I use any of their pastas as a side dish with gravy and roasted meats, etc. As Baloonatic says, this pasta cooks, looks and tastes just like any other pasta and no one will think it's anything different.
I never heard that the acid in tomato sauce removes the carb protection from Dreamfields if they are mixed together before refrigerating as Baloonatic mentioned. There is no such warning on their packaging, either. The carb protection comes from the addition of fiber to the pasta. It prevents the starches (carbs) from being absorbed by the body, rendering them non-digestible so they pass through the body without raising your blood sugar levels. But just because I never heard of it doesn't mean it's not true. Just check with Dreamfields Their toll-free number is 1-800-250-1917. If it is true, then you can choose not to mix them together, or don't let the diabetic in the family eat the leftovers the next day!
Avoid (or eat limited quantities occasionally) of any foods that end with "ose", i.e. sucrose, glucose, lactose, fructose, etc. They are all sugars.
Avoid starchy, sweet and white foods (potatoes, any kind or color of rice and flour), bread products, noodles, sugars, honey, sweet syrups, peas, corn, etc.
When you read labels, the sugar content is not as important as the total carbohydrate content. Remember that your body converts carbohydrates to sugar.
Don't be fooled by products commercially advertised as "sugar-free" or "low sugar", like cake and dessert mixes, baked goods, ice cream, etc. They all have other carbs and if you compare the "sugar" products with the "sugar-free" products, they may very well have no sugar in the ingredients but the total carb count will be so close as to hardly make a difference. In fact, sugar-free Cool Whip has 1 MORE carb than regular Cool Whip! You must be an avid label reader.
Occasionally, I decide I want to have dessert after dinner, so I will limit my carb intake all that day, and dinner will be a protein, 1-2 veggies, and salad - no bread, rolls, potatoes or rice, etc. Then have my dessert. (If it's cake, I'll just scrape off the icing. Other desserts I eat as they come. This never seems to affect my average sugar count for that day or that week. Note: I said occasionally!
My dr. recommends I eat an evening snack to help maintain glucose levels between dinner and the long fasting time before breakfast. She said if I eat a carb, combine it with some protein to keep everything on an even keel, such as peanut butter with crackers, half a tuna or other protein sandwich, fruit and cheese, etc. Works for me! I'm not sure why this works but since carbs are rapidly absorbed by the body and proteins are not, I assume that the proteins slow down the body's absorption of the carb so there is not a rapid rise in glocose levels.
Get yourself a carbohydrate gram counter (a small booklet), a glycemic index booklet (the lower the glycemic number, the better), plan your daily meals, and you'll find out that you can eat many of the foods you ate pre-diabetes without special cookbooks, the whole family can eat the same as they always did, and you can occasionally have some of your favorite high carb, high sugar foods if you plan a little. Again, the key word here is occasionally!
It won't be long before you won't have to check your little booklets very often.
I'm sorry this post is so long, but I hope it's been helpful. Good luck!
09-10-2011, 09:57 AM
#9
Super Member
Join Date: Mar 2011
Location: Topeka, KS
Posts: 3,813
Have you tried contacting the American Diabetes Association? I am not diabetic but my x-husband was. They even had the counts for fast food. They had lots of cook books. You may have tried these and they don't suit you and your lifestyle, that's okay.
I am gluten free and I am allergic to MSG. Right now, I am getting meals from a couple who have a small business cooking meals for people. It is somewhat higher than cooking for myself, however, I love it, and it is there when I get home from work. I order how many meals I want per month and they make an appointment with me to deliver it to my door.
There are places like Diet Gourmet, Tru Meals, and Magic Kitchen who make meals for people, even those on special diets - if that suits your lifestyle and your pocketbook. If you are interested in this sort of thing, look on the web in your area.
I am gluten free and I am allergic to MSG. Right now, I am getting meals from a couple who have a small business cooking meals for people. It is somewhat higher than cooking for myself, however, I love it, and it is there when I get home from work. I order how many meals I want per month and they make an appointment with me to deliver it to my door.
There are places like Diet Gourmet, Tru Meals, and Magic Kitchen who make meals for people, even those on special diets - if that suits your lifestyle and your pocketbook. If you are interested in this sort of thing, look on the web in your area.
09-10-2011, 01:48 PM
#10
Member
Join Date: Feb 2010
Location: grand ronde, oregon
Posts: 60
here are a couple I use. sm pkg sugar free strawberry jello dissolved in boiling water ( 1 cup) when thuroughly dissolved stir in a small container strawberry yogurt, mix well. refrigerate. or any other fruit combo
sm pkg sugar free lemon jello dissolved in 1 cup boiling water. and use 1 cup lemon lime soda and 1 or 2 tablesp lemon juice.
you can let these set in a pie dish and slide into a graham cracker pie crust and top with sugar free coolwhip
sm pkg sugar free lemon jello dissolved in 1 cup boiling water. and use 1 cup lemon lime soda and 1 or 2 tablesp lemon juice.
you can let these set in a pie dish and slide into a graham cracker pie crust and top with sugar free coolwhip
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