Like most Diabetics, I constantly read and follow the steps necessary to ensure that my blood sugars won’t go too high or too low. Food is such a big part of how our sugars work. Food can dictate whether or not we will have high or low blood sugar. I found this article that I think can help with the knowledge of foods that won’t make your sugars go high.
Foods that are diabetic friendly~
You’re gonna love this baked spaghetti casserole! It comes together with mushrooms, tomatoes, and lots of cheese! This Cheesy Pasta Casserole is sure a sure-to-satisfy meal that adds a bit of your favorite spices to kick it up a notch! It’s a hearty, diabetes-friendly dinner the whole family will enjoy!
What You’ll Need
16 ounces whole wheat spaghetti
8 ounces fresh mushrooms, sliced
1 cup chopped tomatoes
1 teaspoon garlic powder
1 (4-ounce) can chopped green chilies
1 (10-ounce) can 98% fat-free cream of mushroom soup
1 1/2 cups reduced-fat shredded Cheddar cheese, divided
1 tablespoon chopped fresh cilantro
What to Do
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large pot, cook spaghetti according to package directions; drain and set aside. In the same pot, combine mushrooms, tomatoes, and garlic powder. Saute over medium heat 5 to 6 minutes or until soft. Stir in chilies, soup, 1 cup cheese and cilantro. Return pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish.
Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake 5 to 7 minutes or until cheese is melted.
Zucchini with Chickpea and Mushroom Stuffing
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste
McCormick Pure Ground Black Pepper 3 Oz
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
Heat oil in a large skillet over medium heat. Sauté onions for 5 minutes, then add garlic and sauté 2 minutes more. Stir in chopped zucchini and mushrooms; sauté 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender
Per Serving: 107 calories; 2.7 g fat; 18.4 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 170 mg sodium. Full nutrition
Keto Peanut Butter Cookies
1 cup natural smooth peanut butter
1/2 teaspoon Stevia
1 teaspoon vanilla extract
Preheat oven to 350F
In a bowl, whisk the egg. Add in the stevia and vanilla, and whisk again
Stir in the peanut butter, stirring well. That’s it! That’s the dough! You can add anything else at this point (chocolate chips would be DIVINE) if you’d like
Measure out 1 teaspoon of cookie dough, and roll into a ball. Place onto a greased cookie sheet, and create a crosshatch pattern with the back of a fork. Repeat for the entire batch of dough
Bake for 12-13 minutes. They will be slightly underdone when coming out of the oven, but will harden up.
To make this sinful chocolate cake,
Combine 1 package of chocolate cake mix, 1 package of sugar free instant chocolate pudding mix, 1 ¾ cups of water and 3 egg whites in a bowl.
Beat with a mixer on low speed for about 1 minute and on medium speed for about 2 minutes. Pour the mixture into a cake pan coated with cooking spray.
Bake at 350 degrees until cooked through. Top with low-fat instant whipped cream and strawberries, and enjoy!