Recipes and images courtesy of the American Association of Diabetes Educators (AADE) and Diabetic Living magazine.
Summertime means barbeques, picnics and campouts — and plenty of declicious food. But if you're diabetic, finding blood sugar-friendly foods at a summer outing can be a real challenge. Here are three healthy, diabetes-friendly recipes — and some tips to help you navigate any summer spread without sacrificing your blood sugar levels. Happy eating!
Serving size: 1 cup
Servings per recipe: 2
*Sugar Substitutes: Choose from Splenda granular, Sweet'N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to ¼ teaspoon sugar.
1. In a medium bowl, whisk together lemon juice, oil, sugar, mustard, and pepper.
2. Add coleslaw mix, carrot, cilantro, and green onion; toss gently to coat.
3. Cover and chill for 2 to 24 hours before serving.
NUTRITION FACTS PER SERVING: Calories: 59 (57 if using sugar substitute), Total Fat: 3 g, Sodium: 43 mg, Carbohydrates: 6 g, Fiber: 2 g, Protein: 1 g
Servings per recipe: 4
1. In a medium bowl stir together carrot, green onions, bread crumbs, milk, Italian seasoning, garlic salt, and pepper. Add ground turkey; mix well. Form the turkey mixture into four 1/2-inch-thick patties.
2. Place patties on a greased rack of an uncovered grill, directly over medium coals. Grill for 11 to 13 minutes or until patties are done (165 degrees F), turning once halfway through grilling time.
3. Meanwhile, in a small bowl stir together mustard and curry powder. Spread buns with mustard mixture. Top with burgers and, if desired, lettuce and tomato.
TO BROIL: Place patties on an unheated, greased rack of a broiler pan. Broil 4 to 5 inches from the heat for 11 to 13 minutes, turning once halfway through broiling time.
NUTRITION FACTS PER SERVING: Calories: 287, Total Fat: 11 g (3 g sat. fat), Cholesterol: 68 mg, Sodium: 470 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 21 g
Servings per recipe: 12
*To soften the ice cream, place it in a large chilled mixing bowl. Stir the ice cream with a wooden spoon, pressing it against the side of the bowl until soft.
1. Coarsely chop cookies. Place the cookie pieces in the bottom of an 8-inch springform pan. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
2. Top with banana slices and carefully spoon ice cream in an even layer over all. Spread ice cream until smooth on top. Cover with plastic wrap and freeze for eight hours or until firm.
3. Let stand at room temperature for 10 minutes before serving. Remove the sides of the pan; cut into wedges. Drizzle fudge topping over wedges.
NUTRITION FACTS PER SERVING: Calories: 171, Total Fat: 4 g (1 g sat. fat), Cholesterol: 7 mg, Sodium: 86 mg, Carbohydrates: 31 g, Fiber: 1 g, Protein: 4 g
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