Diabetic dishes can be delicious - includes recipes

Diabetic Dishes Can Be Delicious

Diabetes is a disease characterized by the inability of the pancreas to manufacture insulin, a hormone which breaks down blood sugar. The resulting high blood sugar can cause circulatory problems and consequently such debilitating health risks as kidney disease, blindness and gangrene.

In 1921, scientists discovered that insulin was the substance diabetics were lacking. Daily insulin injections allowed diabetics to carry on relatively normal lifestyles for the first time ever. But insulin itself carries some risks. Too much insulin can result in low blood sugar (hypoglycemia) and even insulin shock. Not enough can result in a diabetic coma.

By paying careful attention to diet and nutrition, however, diabetics can lessen their dependence on insulin. Complete proteins, for example, are an important dietary consideration. The breakdown of proteins to amino acids helps to stimulate the production of glucagon, a pancreatic hormone which helps raise blood sugar levels if they get too low. Studies have shown that a high fiber diet lowers the needed dosage of insulin. Vitamins B6, C and E all aid in the proper biochemical functioning of the body. And of course, refined sugars are forbidden for most diabetics.

Diabetics and others striving to eat a high-fiber, sugar-free diet have a wide range of options. Below are recipes that are in line with diabetic requirements, easy to follow and most importantly, delicious.

Yogurt and Fruit

6 Tbsp coarse oatmeal

Sugar-free sweetener to taste 1 1/4 cups plain yogurt

5 cups fresh strawberries

Toast the oatmeal lightly under a low broiler and set aside to cool. Add sweetener to yogurt, then gently stir in the toasted oatmeal and half the strawberries. Put a spoonful of the remaining strawberries into each of 6 tall glasses, then half the yogurt mixture, followed by another spoonful of strawberries. Fill with remaining yogurt mixture and decorate the top with the rest of the strawberries Serve chilled.

Crunchy Blueberry Muffins

1 3/4 cup whole wheat flour

1 Tbsp orange rind, grated

2 1/2 tsp baking powder

3/4   cup fresh or frozen
        blueberries, rinsed and
        drained
2/3   cup skim milk
1/4   cup orange juice
1     egg
2     Tbsp sugar-free sweetener
1/4   tsp ground nutmeg

Pour flour into a large bowl. Add orange rind and baking powder. Stir well to blend. Stir in blueberries. In a small bowl, combine milk, orange juice, egg and oil. Beat slightly. Add liquid ingredients to dry ingredients all at once. Stir just enough to moisten dry ingredients. Spoon batter into greased or paper-lined muffin-pan cups until 2/3 full. Combine sugar-free sweetener and nutmeg. Sprinkle on batter. Bake at 425 [degrees] for 20 minutes.

Fabulous Salad

1   cup eggplant, cubed
1   cup zucchini, cubed
1   cup green pepper, cubed
1   cup tomatoes, cubed
1   cup sliced onion
2   cloves garlic, sliced
1   lb mushrooms, sliced

1/2 cup olive oil 1/2 cup tomato juice

2 tsp salt substitute

1/2 tsp pepper

Combine all ingredients in large baking dish and mix well. Bake 40 minutes at 350 degrees. Stir occasionally Makes 10 servings.

Mexican Chicken

2     cups cooked chicken, cut
        into uniform pieces
1     cup low-fat plain yogurt
2     Tbsp chili powder
1     Tbsp paprika
1/2   tsp mustard
2     medium red peppers, finely
        diced
2     cups corn kernels

3 1/2 cups button mushrooms

1     bunch scallions, white and
        green, chopped

Place chicken pieces into a shallow dish. Mix the yogurt, chili powder, paprika and mustard together and pour over chicken. Stir to coat the chicken well and marinate for 1-2 hours at room temperature. Add the peppers to the chicken mixture and transfer to a nonstick saucepan. Cook the mixture over medium temperature for about 15 minutes, stirring frequently. Add some liquid from the can of corn kernels or a little broth if the mixture becomes too thick. Meanwhile, heat the corn kernels until hot and poach the mushrooms in water until tender. Drain. Spoon the chicken into the center of a hot serving platter and sprinkle on the scallions. Arrange the corn and mushrooms around the outside.

Fish Fillets in

Mushroom Sauce

1     cup fresh mushrooms
3     Tbsp margarine

2 1/2 Tbsp whole wheat flour

1/2   tsp pepper
2     cups skim milk
1     lb cod or haddock fillets
1/2   tsp salt substitute
1/4   cup dry breadcrumbs

Wash and slice mushrooms. Saute in margarine for 5 minutes. Add flour and pepper, mixing to a smooth paste. Add milk gradually, stirring constantly. Cook until thickened. Place fillets in baking dish and sprinkle with salt substitute. Cover with sauce. Top with breadcrumbs. Bake at 375 [degrees] for 30 minutes. Serves 4.

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