Half our cauliflowers appear to have been eaten by some kind of fungus, but these two turned out lovely, and we’ll be turning them into a fine cauliflower mash tomorrow. And here’s what our garden currently look like, after harvesting some peas, a tomato, two cauliflowers, and two broccoli (including harvest of broccoli florets after […]
Full set here. Here’s what we cooked:Ranch Style ChickenSweet-Roasted Rosemary Acorn Squash WedgesSpicy Pumpkin Soup Maple syrup substitute for the pumpkin soup and acorn squash consisted of Splenda mixed with no-carb maple “syrup” substitute. Honey called for in the ranch style chicken was substituted with no-carb maple “syrup” (and turned out very well!).
2.5 carbs a serving. No joke! It is tasty and delicious! This was a totally random find at Jungle Jim’s yesterday. Eating well gets easier and easier as I expand my shopping range.
Halva: Fudge for Diabetics Read More »
This is a modification of this recipe, as agave nectar is not strictly low carb, but low glycemic index. The carbs still get to you, they just take longer,which is a royal bitch if you you’re manually clocking your insulin. But if you’re a type 2, agave’s probably fine. Type 1, eh, pain in the
1 cup almond flour1/4 cup whole wheat flour1 cup Splenda (3/4 for less sweet)1/2 cup butter1 teaspoon of baking powder3 tablespoons vanilla (liberal splash, really)1/4 teaspoon salt 1 cup of flaked coconut (unsweetened) Combine all ingredients except coconut and blend with a mixer. Stir in the coconut and mix well. Drop by teaspoonfuls onto a
Diabetic-Friendly Low Carb Coconut Cookies Read More »
I just about keeled over when I tasted these: Cream Cheese Pecan “Sugar” Cookies Cookies:1/2 cup Splenda1/2 cup butter1 egg1/2 cup almond flour1 tsp baking soda1 tsp vanilla 1/2 cup pecansdash of salt Frosting:1/2 package cream cheese2-3 tsp vanilla2 cups Splenda Cream together 1/2 cup Splenda, butter, egg, baking soda, salt, vanilla. Then add almond
Diabetic-Friendly Cream Cheese Pecan Sugar Cookies Read More »
You’ll thank me later… And yes, these are diabetic friendly. 1/2 cup whole wheat flour1/2 cup almond meal3-4 heaping tbs Splenda1 tsp baking powder1/2 tsp baking soda1 tsp pumpkin spice 3/4 cup milk1/2 cup canned pumpkin (mmmmm PUMPKIN!!!)1 egg1 tbs vegetable oil1 tsp white vinegar You will need a big bowl and a medium bowl.
Pumpkin Pancake Recipe Read More »
The sugar cookies need work. I subbed half the flour with almond flour, the other half is whole wheat, and of course, I used Splenda. I’m thinking they need some kind of additional topping, though the texture came out really nice – very chewy and good. It’s the almond meal, I think, that gives it
Chicken Spaghetti, courtesy of The Pioneer Woman cooks. No, this is not my photo – I’ve totally stolen hers. But mine actually almost looked like this! Only in a wok! (I really need to get a proper digital camera). I swapped out the spaghetti with spaghetti squash to make it diabetic friendly and added about
Tonight’s Adventures in Cookery Read More »