blending diabetes with culinary inspiration

Sides

Sun-Dried Tomato Marinara

Serving Size: 1/2 cup Net Carbs: 6g

Shaved Brussel Sprout Salad

Serving Size: 1/2 cup Net Carbs: 3g

Apple Cider Vinaigrette

Serving Size: 2 tbsp Net Carbs: 1g

Pesto Zucchini Noodles

Serving Size: 1 cup Net Carbs: 6g

Mashed Cauliflower

Serving Size: 1/2 cup Net Carbs: 3g

Ratatouille

Serving Size: 1 cup Net Carbs: 9g

Roasted Curry Cauliflower

Serving Size: 1 cup Net Carbs: 6g

Red Onion & Green Pepper Slaw

Serving Size: 1 cup Net Carbs: 5g

California Greek Salad

Serving Size: 1.5 cups Net Carbs: 3g

Roasted Carrots with Chimichurri & Feta

Serving Size: 1/2 cup Net Carbs: 5g

Cucumbers with Chimichurri

Serving Size: 1 cup Net Carbs: 3g

Spring Salad with Rosemary Vinaigrette

Serving Size: 1 cup Net Carbs: 4g

Tangy Ranch

Serving Size: 2 tbsp Net Carbs: 1g

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Dark Chocolate sharpens our minds, elevates our feelings of attachment & love, but what does it do to our blood sugar?⁠
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@beyondtype1 sheds a little light, "dark chocolate has been found to reduce insulin resistance and may help lower blood sugar levels ... dark chocolate only has a glycemic index of 23 ... this means the sugar is slow to be absorbed due to its high fat content... "⁠
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Indulge a little. 💙⁠
Dark Chocolate Peanut Butter Cups⁠
4g {net} carb per⁠
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Chocolate Almond Joys⁠
6g {net} carb per⁠
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Crafting Chocolate Candy may seem daunting, but in all actuality it's quite simple. The best part, you can control the ingredients AND the carb count. Molds are great if you're after something elegant, but chocolate bark is simple, quick and just as delicious. ⁠
My pistachio bark is half health, half delight. A textured-mix of nutritional hemp seeds, crunchy cocoa nibs and sweet pistachios all nestled in a wave of dark chocolate. ⁠
It's not too late to make something sweet for that someone special...remembering that someone can also be you. 💙⁠
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Chocolate Pistachio Bark⁠
8g {net} per serving⁠
Recipe @ forgoodmeasure.com⁠
👆🏻Link in Bio⁠
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#forgoodmeasure #t1drecipes #diabeticfood⁠ ⁠
#lowcarbfood #glutenfreefood #carbcounting #feedfeed⁠
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In honor of Valentine's Day, we're celebrating CHOCOLATE this week. We all know the connection between the holiday and its namesake, St. Valentine. But just how did chocolate enter the story? Simply, we can thank England's Queen Victoria. In the 1800s, Victorians showered each other with Cupid-themed trinkets. Jump ahead a few decades & "eating chocolate" was discovered as a mass market product. Ingenious marketers packaged these confections in boxes adorned with flowers & Cupid ... VOILA! Valentine confectionary was born. ⁠
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Side note inspired by the bing cherries { pictured } I dipped in 80% dark chocolate yesterday { 4g {net} carb per }, did you know January 3rd is National Chocolate Covered Cherry Day? ⁠
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Better late than never. 💙⁠
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#forgoodmeasure #t1drecipes #diabetesfood #lowcarbfood

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Lemons are a kitchen staple. I won't deny, Meyers are my favorite, but a nice, ripe Eureka has merit as well. Lemons infuse my water, float in ginger tea, are a key-ingredient in sauces & marinades, douse vegetables and flavor fish. Daily, two are squeezed into my Vitamix for a green drink. My "daily green" quotient is high and sometimes I don't have the energy for salad. A decade ago, I solved the dilemma. Kale, Chard, Spinach, Celery, Cucumber, Ginger, Water { infused is great } and Lemon. The Vitamix keeps the fiber and therefore blood sugar in line. 💙⁠
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This recipe came together purely by accident. I was planning a classic Cuban mojo marinade comprised of olive oil, garlic, jalapeño & plenty of citrus. Plans were thwarted upon discovering olive oil & garlic had disappeared from my pantry and had been replaced by an abundance of onions. I also had leftover shredded chicken that needed to be used. So, I improvised. I sent my daughters into the garden to find whatever citrus was within reach. They returned with a couple of lemons, a handful of limes, and three Valencia oranges. The marinade issue was solved. A wedge of butter added some fat, while cooking the onions into a deep brown burst of flavor. The shredded chicken added a perfect texture of crisp, and I opted out of the jalapeño keeping it simple with salt & pepper. Perfect inside a crisp lettuce cup topped with sliced avocado and chopped cilantro, topping a fresh salad tossed with a citrus-vinaigrette, or stand-alone with a side of guacamole. 💙⁠
Crispy Citrus Chicken⁠
8g {net} carbs per 1/2 cup serving⁠
Recipe @ forgoodmeasure.com⁠
👆🏻Link in Bio⁠
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#forgoodmeasure #t1drecipes #diabeticfood⁠ #lowcarbfood #glutenfreefood #carbcounting #feedfeed⁠

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We're dedicating this week to all things CITRUS. Harvesting, cooking, infusing, even juicing. ⁠
My trees are laden & ripe and I'm beginning to think it isn't at all ironic that citrus season coincides with peak FLU season.⁠
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Citrus fruits are Vitamin C powerhouses. Vitamin C has long been touted to shorten the duration of cold & flu symptoms. BUT HOW DOES CITRUS AFFECT BLOOD SUGAR ? { We all know the havoc a virus can create !💙 } ⁠
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Fresh is always best, so while 1 cup of most citrus, oranges, tangerines & grapefruit, average around 20 carbs, it also includes around 4 grams of fiber. Bringing the net carb-load down to 16 grams per cup. ⁠
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Lasagna is a comfort food everyone should have in their arsenal. A statement defended by the dish’s long, albeit varied, history starting around the Middle Ages. The combination of melted cheese layered between hearty noodles warms you inside & out, while serving as a low-fuss dish to share. Strips of grilled zucchini form our noodle base, while swiss chard fills the inner layer with its spinach-like taste & excellent texture. Sun-dried tomatoes add a bit of zing to the marinara sauce, while creamy ricotta and grated parmesan mix together for a nutty, yet sweet counter flavor. I love to make this dish in duplicate, as leftovers are coveted. 💙⁠
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Lasagna⁠
6g {net} carbs per serving⁠
Recipe @ forgoodmeasure.com⁠
☝🏻Link in Bio

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Pesto makes everything better ... even Grilled Winter Vegetables. Remember below-ground roots are more carb-laden than their above-ground friends. ⁠
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Keep it balanced. Beets 13g/cup to Cauliflower 5g/cup ... Carrots 12g/cup to Zucchini 4g/cup. ⁠
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If the weather isn't cooperating, try a cast iron grill pan, you'll be remembering the summer sun in no time.💙⁠
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#forgoodmeasure #t1drecipes #diabetesfood #lowcarbfood

Nutrition Disclaimer 2019 figure3 inc