Diabetic Delights: A Confessions of a Foodie Offspring

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Monday, January 16, 2017

Meatless Monday - and an Article

Are you a coffee drinker? I sure am. I can't imagine not getting up in the morning without that first cup of java. (Actually, I can imagine it, and it's not a pretty sight!)

Well, if you're like me and love your coffee, especially if you're diabetic, you might want to read “Guide to Coffee for People With Diabetes” in a recent Diabetic Connect email. For example, did you know that coffee just may “have an effect on the action of the insulin you take”? I didn't know this.

To view the slide show/article in its entirety, click here.

And now, on to today's six recipes. Since it's Monday, that means six vegetarian (and diabetic) recipes. Enjoy!

CLASSIC CARROT CAKE

This recipe begins, “A great classic dessert and it has less carbs.” My take on this? Yum!

Yield: 10 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1197

View recipe with photo: http://diabeticgourmet.com/recipes/html/1197.shtml

Ingredients

7/8 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 large egg whites

1/4 cup eggbeaters

3/8 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons reduced fat margarine

1/2 cup honey

1 teaspoon vanilla extract

3 tablespoons unsweetened applesauce

3 tablespoons canola oil

2 1/4 cups finely shredded carrot

1/3 cup walnuts

butter flavored cooking spray

Directions

Preheat oven to 350 degrees F.

In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

In small bowl whisk together egg whites and eggbeaters. Set aside.

In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.

Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutritional Information Per Serving: Calories: 190; Calories from Fat: 80; Protein: 4 g; Fat: 9 g; Sodium: 270 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 16 g; Carbohydrates: 26 g

LEMON-GLAZED BABY CARROTS

Yield: 4 servings

Source: America's Everyday Diabetes Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/950.shtml

Note: This recipe originally called for chicken or vegetable stock. I've changed that to only vegetable stock.

Ingredients

1 pound peeled baby carrots

1/4 cup vegetable stock

1 tablespoons margarine or butter

1 tablespoon brown sugar

1 tablespoon lemon juice

1/2 teaspoon grated lemon rind

1/4 teaspoon salt

Pepper to taste

1 tablespoon finely chopped fresh parsley or chives

Directions

In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.

Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.

Sprinkle with parsley or chives and serve.

Nutritional Information Per Serving: Calories: 91; Protein: 2 g; Fat: 3 g; Sodium: 251 mg; Cholesterol: 8 mg; Dietary Fiber: 3 g; Carbohydrates: 15 g; Exchanges: 2 Vegetables, 1/2 Fat

RED POTATO SALAD

Yield: 6 servings

Source: "Cooking with The Diabetic Chef" by Chris Smith

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

2 quarts water

1 pound potatoes

6 tablespoons red onions, diced

1/2 cup celery, diced

3 tablespoons light mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

2 green onions, chopped

Directions

In a large pot, bring the water to boil. Add potatoes. Return water to simmer, cover, & cook for 15-20 minutes, or until the potatoes are done. Remove potatoes from water & let them cool.

Cut potatoes into quarters & place them in large bowl. Add next six ingredients & mix together gently. Refrigerate overnight. Garnish with chopped green onions.

Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 587 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g, Diabetic Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat

APPLESAUCE CAKE

Yield: 8 servings

Serving size: 1 slice.

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1277.shtml

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 cup reduced-calorie margarine

1/4 cup molasses

1/2 cup egg substitute

1 teaspoon vanilla extract

1 cup Splenda No Calorie Sweetener, Granulated

1/2 cup unsweetened applesauce

Directions

Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.

In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.

Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.

Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.

Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.

Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Nutritional Information Per Serving: Calories: 170; Calories from Fat: 60; Protein: 4 g; Fat: 7 g; Sodium: 260 mg; Cholesterol: 0 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 10 g; Carbohydrates: 24 g

BULGUR, GRAPE AND KALE SALAD

6 Servings

Source: California Table Grapes

Find this recipe at: http://diabeticgourmet.com/recipes/html/1331.shtml

Ingredients

2 cups water

1 cup bulgur

Kosher salt

1 cup pecan halves, toasted and roughly chopped

2 cups seedless California grapes, halved

2 cups packed kale or Swiss chard leaves, finely slivered

1/2 cup Italian parsley, chopped

1/4 cup scallions, thinly sliced

1/4 cup lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons lemon zest, finely grated

Pinch cayenne

Black pepper

Directions

Bring 2 cups of water to a boil in a medium saucepan. Stir in bulgur and 1/2 teaspoon salt and remove from heat.

Cover and let stand 20 minutes or until most of water is absorbed.

Drain well and press to extract any excess water.

Let cool and stir in the remaining ingredients.

Season well with salt and black pepper.

Serve room temperature or chilled.

Nutritional Information Per Serving: Calories: 289; Protein: 6 g; Fat: 17 g; Sodium: 181 mg; Cholesterol: 0 mg ; Carbohydrates: 33 g

ORANGE CHERRY CLAFOUTI

This recipe begins, “Clafouti offers the perfect way to highlight seasonal fruit. This recipe features an easy cake batter, fragrant with grated orange peel, and baked over fresh sweet cherries.”

Yield: 8 servings

Serving Size: 1 slice

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1231

View recipe with photo: http://diabeticgourmet.com/recipes/html/1231.shtml

Ingredients

2-1/2 cups pitted sweet cherries (thawed and patted dry, if frozen)

2 large eggs

3 large egg whites

1/3 cup Splenda Sugar Blend

3/4 cup low-fat milk

1 1/2 teaspoons vanilla extract

2 teaspoons finely grated orange peel

2/3 cup all-purpose flour

1 pinch Pinch of salt

Directions

Preheat oven to 375 degrees F. Coat 9-inch pie pan with non-stick cooking spray and arrange cherries in bottom of pan.

In bowl of electric mixer, beat eggs, egg whites, and Splenda Sugar Blend on medium speed 2 minutes, or until light and frothy. Beat in milk and vanilla. Using a spoon, stir in orange peel, flour, and salt until combined. Pour batter over cherries.

Bake 25 to 30 minutes, or until puffy and golden. Remove to wire rack for 15 minutes, then cut into 8 wedges.

Nutritional Information Per Serving: Calories: 150; Protein: 5 g; Fat: 2 g; Sodium: 100 mg; Cholesterol: 55 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 26 g; Carbohydrates: 25 g

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