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Thread: Low GI or Diabetic Friendly Recipes

  1. #1

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    Default Low GI or Diabetic Friendly Recipes

    Does anyone have any low GI or Diabetic Friendly recipes to share with me?

    I am getting rather depressed at my boring, repetitive diet (and still 4 months of it to go!).

    I can not eat rice, potato, bread, most fruits, many vegetables and a lot of the cereals are also big no no's for me.

    Basically, all I can eat at the moment is Ryvitas, all meats, pasta, salad veges and porridge.

    ....woe is me..........

    Would love any ideas - I only had to deal with this for 6 weeks of pregnancy with Cairenn - have had to do it since 16 weeks this time round.

    Thanks for putting up with my winge



    Seeya

  2. #2
    Jen Schuster Guest

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    Hi kelly

    Sorry i dont have the time to post now but I have stacks of receipes to share with you.

    I have coeliacs diseas (wheat and gluten intolerance). My body also doesnt process carbohydrates properly.

    My husband is allergic to all the nightshade family (potatoes, tomatoes etc) so eating an interesting and varied diet is a real challenge for us!!!!!

    I can recomend a couple of cook books which I have found really good or even copy my fav recipies and send to you.

    I will not be around for about 2 weeks - head down, bum up studying for exams but I will be back!!!!!

    you can email me on the link at the bottom of my post

    Love Jen

  3. #3

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    Default

    I have a copy of SFI lying around that had diabetic recipes in it, let me know if you want me to dig it up and type them out for you!

    *hugs*
    Cailin

  4. #4

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    Hi Cailin

    WOuld love the recipes if you have the time!!!

    THANKS!!!

    \/

  5. #5

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    Default Low-Joule Summer Sweets

    Low-Joule summer sweets - SFI - Issue 43

    Chocolate Mallow Meringues
    Makes 24

    1 cup caster sugar
    2 Tablespoons cocoa powder
    4 eggwhites, at room temperature
    Filling
    125g white marshmallows
    100g milk melts
    2 Tablespoons warm water

    Preheat oven to 120C. Line 2 baking trays with baking paper.
    Combine sugar and half the cocoa. Beat eggwhites to soft peaks. Add sugar mixture a little at a time. Beat Until Glossy. Drop teaspoonfuls of mixture onto trays. Bake for 50-60 minutes until crisp. Turn oven off. Cool in oven with door ajar.
    Make the filling:
    Combine ingredients in a heat proof bowl over a saucepan of simmering water. Stir until smooth. Cool. Sandwich meringues together with filling. Dust with remaining cocoa. Serve.

    Per serve:

    307kg; 1.2g fat; 0.8 g sat fat; 0.1 g fibre; 15.7g carbohydrate; 1.3 g protein; 1mg cholesterol; 16mg sodium

    *hugs*
    Cailin

  6. #6

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    Default Diabetes-Friendly Dinner Party - SFI - Issue 39

    Diabetes-Friendly Dinner Party - SFI - Issue 39

    Seafood Stew
    Serves 6

    2 Tablespoons olive oil
    1 red onion
    2 stalks celery, sliced
    3 cloves garlic, crushed
    2 x 400g cans diced tomatoes
    1 cup fish or vegetable stock
    1/2 cup dry white wine
    1 dried bay leaf
    pinch of sugar
    1kg firm white fish fillets
    12 medium green prawns
    12 mussels
    1/2 cup chopped flat-leaf parsley
    zest or grated rind of 1 lemon

    Heat olive oil in a large heavy-based saucepan over a medium low heat. Add onion, celery and garlic. Cook for 5 minutes, until soft.
    Add tomatoes, stock, wine and bay leaf. Bring to boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add sugar.
    Cut fish into 3cm chunks. Peel prawns, leaving tails on, and devein. Scrub mussels and remove beards.
    Add fish to saucepan and simmer for 5 minutes. Add remaining seafood. Cover and cook for 3 minutes. Discard any unopened mussels. Spoon into bowls top with parsley and lemon rind.

    Per serve: 1230kj; 8.2g fat; 1.3g sat fat; 2.6 g fibre; 7.3 g car; 43.6g pro; 126.4mg chol; 560.8 mg sodium.

    GI rating - LOW


    I will post more of both these types of recipes, I just can't do em all at once lol you know what its like with a 2yo

    Enjoy,

    *hugs*
    Cailin

  7. #7

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    Default Low-Joule Summer Sweets - SFI - Issue 43

    Low-Joule Summer Sweets - SFI - Issue 43

    Watermelon and Lime Granita
    Serves 6
    1 cup water
    2 to 3 limes
    3/4 cup white sugar
    1/4 (1kg) seedless watermelon peeled and cut into pieces, deseeded

    Heat water, 1/3 cup juice and sugar in a saucepan over low heat, stirring, until sugar dissolves. Add melon. Bring to the boil. Reduce heat. Simmer for 3 minutes.
    Process one third of mixture in a food processor until smooth. Pour into a 3cm deep 30 cm x 20 cm lamington pan. Process remaining mixture in 2 batches. Transfer to pan. Cool completely. Cover. Freeze for 8 hours or until set.
    Remove from freezer. Stand for 10 to 20 minutes, or until soft enough to run fork through. Spoon into glasses. Serve.

    Per serve:
    616kj; 0.4g fat; 0g sat fat; 1.2g fibre; 35.9g carb; 0.7g pro; 0mg chol; 4 mg sodium.

  8. #8

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    Default Low-Joule Summer Sweets - SFI - Issue 43

    Low-Joule Summer Sweets - SFI - Issue 43

    Sticky chargrilled pineapple
    Serves 4
    2 small, ripe pineapples, tops removed
    1/2 cup maple syrup
    1 Tablespoon brown sugar
    1/2 teaspoon ground cinnamon
    Dairy Whip Lite Whipped Cream, to serve

    Cut pineapple into 1 1/2 cm thick wedges. Combine syrup, sugar and cinnamon. Pour over pineapple. Stand for 10 minutes.
    Heat a barbecue grill on medium heat. Cook pineapple for 2 to 3 minutes each side, or until golden. Serve with cream.

    Per serve:
    879kj; 0.3g fat; 0g sat fat; 5g fibre; 30.2g carb; 2.4g pro; 0mg chol; 9mg sodium;


    *hugs*
    Cailin

  9. #9

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    Default Low-Joule Summer Sweets - SFI - Issue 43

    Low-Joule Summer Sweets - SFI - Issue 43

    Tropical Fruit Load
    Serves 6

    500g low-fat ricotta
    1/2 cup icing sugar
    5 large oranges, juiced
    3 kiwi fruit, peeled, chopped
    5 passionfruit, pulp removed
    12 sponge finger biscuits


    Grease and line a 6cm deep 19cm x 10 cm (base) loaf pan. Using an electric mixer, beat ricotta, sugar and 1 tablespoon of juice until smooth. Fold in the kiwifruit and half the passionfruit. Spoon one third of the mixture into loaf pan.
    Pour remaining juice into a shallow dish. Dip biscuits into juice, 1 at a time. Arrange over ricotta mixture. Repeat layers, finishing with ricotta mixture. Cover. Refrigerate for 6 hours or until firm.
    Turn out. Top with remaining passionfruit.

    Per Serve 1141kj; 8.5g fat; 5 g sat fat; 3.8g fibre; 37g carb; 11.9g pro, 71.5mg cholesterol; 226mg sodium.

    Sounds yummo might have to make it myself and only 5 pts/serve mmmmmmmm!

    *hugs*
    Cailin

  10. #10
    Orkids Guest

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    Your diet sounds a bit like what someone who was eating low carb might eat. Check out this link to see if any of these recipes fit what you need.

    <link removed>

    My favorite recipe of all time:

    Chicken with pine nuts

    Sorry - I dont usually use measurements, so this is a bit of guesswork!! Mix equal parts ricotta and parmesan (say 75g each) and mix with a couple of cloves of crushed fresh garlic, a couple of rashes of bacon sliced up, 50g of baby spinach which has been wilted in hot water, and maybe 1/4 of a cut of pinenuts which have been toasted brown in th oven. Add a sprinkle of nutmeg.

    Roll a chicken thigh around 1tbsp of the mix, with the side where the skin was on the outside of the roll. Then roll the rolled up chicken thigh in a rasher of bacon and secure with a tooth pick. Use as many chicken thighs as it takes to use up all the mix. Roast them in the oven.

    These turn out really well, I often make them when I entertain because I can make them before people arrive then just stick them in the oven. The mix also freezes well, so you can make it up in bulk. One roll will feed a big eater, hubby can be a pig and eat a second one, but he usually ends up complaining about how full he is!![/b]

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