Recipes for Diabetics

Recipes for diabetics are developed with the nutritional needs of diabetics in mind. In the past the usual advice was to avoid sugar entirely. A better understanding of diabetes gives diabetics more options in their diets.

Many recipes can be converted for diabetics

Sugars need to be kept at a minimum in order for diabetics to maintain their blood glucose level. The key to keeping your blood glucose on target is to substitute small portions of sweets for other carbohydrates in your meals. Proper use of insulin is important in order for diabetics to stay healthy and help the body process sugars. When creating recipes for diabetics it is good to keep in mind the amount of sugar and other carbohydrates in the recipe. The American Diabetes Association is a good source of information regarding the exchange rate of sugars as well as several good recipes for diabetics. Sugar substitutes can offer healthy alternatives to sugar and can open a world of baked goods to the diabetic, who in the past, had to avoid baked treats. The emphasis here is on the word “treats.” Baked goods don’t have to be avoided entirely, but they should be viewed as an occasional snack.

This recipe for brownies reduces the sugar content:

• 1/3 cup of vegetable oil
• 1/2 cup of applesauce
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of sugar or equivalent of sugar substitute
• 1 cup all-purpose flour
• 1/2 teaspoon of baking powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts, or pecans lightly toasted

Pre-heat your oven to 375 degrees Fahrenheit. Mix the oil, applesauce, and cocoa in a stand mixer until well combined. Add sugar, or sugar substitute, and mix until it dissolves. Add the eggs and vanilla.

Mix flour and baking powder together in a bowl. Slowly add the dry ingredients to the wet. Fold the toasted nuts in by hand. Pour the brownies into a nine inch by nine inch greased and floured pan. Bake for 25 minutes, or until a toothpick inserted into the middle of the brownies comes out clean. Cool on a rack.

When cooking for diabetics, it is important to remember that corn, peas, squash, potatoes and beans have more carbohydrates than other vegetables, and so are included in the bread and grain group. When looking at your plate, the vegetables and fruits should be more prominent. This is good advice for everybody not just diabetics. When trying to convert recipes for diabetics you often just need to use a good sugar substitute. This recipe for mango/papaya salsa goes great with beef tenderloin or roasted chicken.

• 1 cup papaya, chopped
• 1 cup mango chopped
• 1 medium cucumber, seeded and chopped (1 1/2 cups)
• 1/2 cup chopped onion
• 1/4 cup snipped cilantro
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon of your favorite sugar substitute (check for taste you may need more or less)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

In a bowl, combine papaya, cucumber, onion and cilantro. In a food processor combine oil, vinegar, sweetener, salt and pepper and mix well. Pour over papaya mixture; toss to coat. Cover and chill.

If altering recipes for diabetics, know that there is a wealth of information available to help you. When in doubt check the exchange rate, or ask your doctor. Being vigilant about portion size and frequency of meals is very important as well. Diabetics can enjoy delicious and healthy meals, from appetizer to dessert, while maintaining their blood glucose level.

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