In the next month full of holiday occasions, the focus is on family, friends, and in reality, FOOD! When turning down pumpkin pie, fudge, and or a hottie tottie, we can sacrifice long-standing family relations. What’s the pancreas-deficient to do? We got your back, dishing out the best advice we’ve got built on the back of a few hangovers, highs, lows, and good times. Kelly McKeever Registered Nurse, making his 2nd appearance today, dropped by to lend some professional and personal advice as a guy with a type 1 diagnosis.
A classic dual worth a bit of contemplation, chiefly due to autumn’s arrival, apples (we’re simplifying by omitting yellow) have been a staple of human society since possibly the Stone Age. The bulk of the apple’s use in history can be chalked up to the recreational buzz from a good glass of cider. Only within the last hundred years have breeds been cultivated for the palate; out of the 1000s of apple phenotypes, only about 10 are sold for widespread commercial consumption, including the subjects of today’s discussion.
I will eat any apple: red, green, small, large, sweet, bitter, cider, pie, etc. I love the sour first bite, and subtle sweetness of a Granny Smith. I crave the overwhelming sweetness with light tart of a Fuji. With all this apple talk, wish I could teleport into New England for a few weeks. Whatever, I’ll settle with the watermelon in OK.
The choice of apple, largely the selection of color, can result in substantial differences in both blood sugar considerations and nutrition benefits. So, let’s weigh the options: (more…)
Hello October!!! Football, pumpkin spice candles, colorful foliage and gourds adorning porches make me giddy. The cooler weather also fuels my culinary fire so I thought it was time to add to the Feed Your Kale Addiction list of recipes. I hit the super highway and found a recipe for spaghetti squash pesto with kale. It sparked my interest and had everything in the fridge. Yay me!
- 1 ½ cups kale, leaves chopped & stems removed
- 1 spaghetti squash, halved lengthwise & seeded
I’m always on the hunt for new recipes and happened to stumble upon one that sparked my interest while in Vermont – Cauliflower, Caramelized Onion and Kale Lasagna. As the cooler weather sets in, what better way to welcome the fall than with a spin on the traditional lasagna. DON’T be scared to try new things…kale & cauliflower won’t kill you.
- 1 Tbsp EVOO
- 2 cups Whipped Cauliflower
- See directions below
Locally owned (Norman, Oklahoma) Scratch Kitchen & Cocktails is a staple in my diet. Everything, literally everything, is made from scratch making it easy to guesstimate my carb ratios. They’re fanatical about flavor and using quality products when creating culinary masterpieces and cocktails. As we’re gearing up for football games and tailgating, I thought their quinoa burger was a recipe worth sharing.
- Roasted Sweet Potatoes
This recipe couldn’t be any easier so open up the fridge and start pulling out veggies. I’ve been traveling a lot lately and can’t stand it when fresh veggies go bad so I decided to try something new. I gathered what was in the fridge and whipped together a fabulous meal for friends with plenty of leftovers to freeze for when I return from vacation.
Dice whatever you have scrounged together. I used broccoli, shrooms, cauliflower, squash and a yellow onion.
Yesterday we embarked on the first day of summer here in Oklahoma so I forced myself to “officially” change out my closet and pulled out a few of my favorite summer recipes. One recipe in particular is a staple at my home throughout the steamy months – the lima bean salad. A few years ago a friend brought this lovely concoction to a potluck dinner I hosted. Not going to lie, I was a bit reluctant to try this foreign green legume, but was over the moon with the explosion of flavor. Don’t be scared – I assure you your friends and family will love this delicious, mediterranean style salad packed with fiber.
The DDG does a fabulous job of documenting our favorite recipes and random food concoctions. In honor of the Sixth Annual Diabetes Blog Week, I want to highlight a few recipes that keep my healthy eating habits in check. As a T1D, my week begins with a mental check list:
- Grocery shopping – I’ve admitted in a few posts how I feel like a grocery shopping nazi because I frequent at LEAST three stores a week.
- Meal Planning – What am I craving and won’t mind eating a few times?
- Make A List – Put your cravings on paper after checking your cabinets for ingredients.
- Food Prep – Prioritize your weekly game plan and schedule time to prep food.
Whew. It sounds like a lot, but these four steps help me to prepare and enjoy a healthy lifestyle. Below are a few of my favorites – I hope they get your wheels turning and your mouth watering.
Breakfast: Blue Corn Breakfast Taco
- I haven’t written a recipe for this finger-licking breakfast, but it’s super simple. Scrambled eggs, black beans, avocado, salsa and fresh cilantro. YUM! This recipe was a winner on Mother’s Day.
I’ve written a lot lately about my big move and the effects it’s had on my diabetes. I’ve battled highs and lows, exhaustion and dehydration, but the biggest challenge has been the inability to cook. I knew when I signed the lease the gas stove was from 1920????? I made subtle hints to my new landlord, whom which at this point I had never met. I explained that cooking was a HUGE part of my life and gave her information about the DiabetesDailyGrind. She assured me my stove was the Cadillac of all gas stoves and not to worry… (more…)
I do my best to prepare meals that will stretch a few days since I’m single person on the go. This week I was bored with the usual go to meals so I pulled out the wok and started emptying out the fridge. Found items include portobello mushrooms, a chicken breast, a yellow onion and broccoli. Let’s do this. (more…)