Juvenile Diabetes Diet Designed Lower
and Control Blood Sugar
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Our philosophy includes a juvenile diabetes diet that is low
in carbohydrates. Cutting carbs made perfect sense to me, as
diabetics can't process the carbohydrate like non-diabetics can.
To eliminate some of the uncertainty of
controlling blood sugar, simply eliminate some of the
problem foods. Simple? It actually may be a difficult
adaptation at first, but soon it will be a lifestyle that you
can't live without. Here are some recipes that I have found to
be simple and delicious.
that this is NOT the Atkins diet nor is this a diet designed for
weight loss. In fact, this is not a diet at all, it's a
lifestyle. The regimen that Isobel is on is directed by her
diabetologist and carefully monitored.
Check out some of our favorite
recipes below or click on on of the links to view a specific
course for your meal:
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3/4 pounds assorted fish cut into 2
inch cubes (Cod, Salmon, Swordfish)
Alternate pieces of fish on skewer
with pieces of mushroom, broccoli and green pepper.
Place in glass pan and marinate for 2 to 3 hours. Grill
for about 10 minutes.
10 oz. white wine
3 celery stalks, chopped
3 medium carrots, chopped
1 pound large shrimp, washed
1 pound crayfish
2 tbsp. olive oil
2 med. onions, chopped
1 med. red pepper, chopped
1 med. green pepper, chopped
2 tbsp. tomato paste
2 tsp chopped fresh thyme
2 tsp. chopped fresh oregano
1 pound sea bass, cut into chunks
1 pound small squid, sliced
sale & pepper to taste
In a large saucepan, combine
water, white wine, celery & carrots. Bring to a simmer
and cook for 5 mins.
Add shrimp and cray fish and
simmer for 3 to 4 mins. Strain the shellfish and
vegetables from the broth and set the broth aside. Peel
the crayfish and shrimp and discard the shells.
Warm the olive oil in the large
saucepan over medium heat. Cook the onions and peppers
until tender, about 6 mins. Stir in tomatoes, tomato
paste, thyme & oregano. Add the reserved broth and bring
to a simmer.
Stir in sea bass and squid and
simmer for 2 mins. Return the crayfish, shrimp, and
vegetables to the broth and simmer for 1 more minute.
Season to taste.
SEA BASS ALLA FIORENTINA
4 (6-ounce) pieces sea bass
1/4 teaspoon salt, plus more for seasoning fish
1/2 teaspoon freshly ground black pepper, plus more for
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
3 garlic cloves, chopped
1 (14-ounce) can crushed tomatoes
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Season both sides of the fish with
salt and pepper. In a medium nonstick fry pan, heat the
3 tablespoons olive oil over medium heat. Cook the fish
until golden brown, about 3 minutes per side. Transfer
fish to a plate.
Wipe out the pan with a paper
towel and heat the remaining 3 tablespoons olive oil
over medium heat. Add the garlic, tomatoes, water,
parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and
cook at a simmer for 10 minutes. Add the basil and the
fish and heat for 2 minutes. Serve immediately.
Courtesy of Giada De Laurentiis
No rich pie crust base in this recipe!
Custard: Beat together
1 cup heavy cream
½ t salt
¼ t white pepper
¼ t garlic powder
¼ t onion powder
2 small heads of broccoli - chopped to ½ inch pieces
8 oz box of sliced mushrooms
Sautee in 1 tablespoon of butter +
2 tablespoons olive oil
½ cup Ricotta cheese (skim is good)
Prepare glass pie plate:
Spray with non-stick cooking spray (bottom & sides)
Sprinkle with Italian-style
seasoned bread crumbs (just enough to cover the bottom
of the pie plate)
Place sautéed vegetables on top of
crumbs. Dot veggies with Ricotta cheese. Gently pour
custard over veggies. Bake in 350 degree oven for 45
min. Lower temp to 325 for the last 10 min. Let rest for
Cut into 4 or 5 slices and serve
with fresh fruit and some of our fresh Tomato Salsa on
Note: Other good veggie
combinations would be fresh sliced zucchini & sliced red
onion or sautéed sliced leeks & mushrooms.
Courtesy of Gazebo Country Inn
OPEN FACED CHILI BURGERS
4 portobello mushroom caps
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar, a splash
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
2 tablespoons dark chili powder, a palm full
1 tablespoon steak seasoning blend
8 ounces smoked white cheddar
Preheat grill pan or large
nonstick griddle over medium high. Brush mushrooms caps
with a damp towel to clean them. Scrape away gills with
a spoon. Combine Worcestershire sauce with balsamic
vinegar, then whisk in 2 tablespoons of extra-virgin
olive oil. Brush mushrooms with dressing. Grill
mushrooms on hot grill pan for 3 or 4 minutes on each
side, until tender. Transfer to a plate.
Combine meat in a bowl with onion,
garlic, jalapeno, tomato paste, chili powder and steak
seasoning blend. Form meat into 4 large patties. Grill.
Melt cheese over burgers.
Place burgers on mushroom caps and
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