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Juvenile Diabetes Diet Designed Lower and Control Blood Sugar

Breakfast | Lunch | Main Courses | Vegetables | Snacks | Desserts

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.

Please note 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: Breakfast | Lunch | Main Courses | Vegetables | Snacks | Desserts


FISH KABOB

3/4 pounds assorted fish cut into 2 inch cubes (Cod, Salmon, Swordfish)
Marinate

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.


SEAFOOD STEW

6c water
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 seasoning fish
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


QUICHE

Serves 4-5
No rich pie crust base in this recipe!

Custard: Beat together
5 eggs
1 cup heavy cream
½ t salt
¼ t white pepper
¼ t garlic powder
¼ t onion powder

Filling:
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 5 min.

Cut into 4 or 5 slices and serve with fresh fruit and some of our fresh Tomato Salsa on the side!

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 enjoy!


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