Diabetes-Compatible Recipes for the One that Matters….YOU!

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When I was first diagnosed in 2008, I thought that that was the end of good eating for me. Forget about great eating, I thought the rest of my life was to resign myself to refueling the body and enjoying it less and less. As you know, that was far from the truth. I took on the challenge of making what I could eat into what I wanted to eat. So here I am almost eight years later and find that some of these recipes, good as they are, can be made still better. Boy is that ever a long way from thinking my life would forever be the tin of tuna on a plate.

A couple of weeks ago I posted a recipe for my Baked Zucchini Pancakes. I had to update the ingredients. I found that I was getting a lighter and more delicious pancake by cutting down (an EXPERIMENT) on the flour. When I first did the recipe (several years ago) I was mostly replacing the potato in my baked potato pancake recipe with the zucchini. The recipe remained pretty much the same as the original and the result, as those of you have tried it, is wonderful. But I like to experiment. Recently I added baking soda to the recipe and cut back by one tablespoon the amount of whole wheat flour. The result was this lighter product. The flavor remained the same. The carbohydrates dropped by the value of the change in the amount of flour. The batter was also easier to spread thinly on the sheet pan. This resulted in an even crispier pancake.

This kind of thing happens over and over again. I always encourage you to “tinker” with my recipes. If you are not a fan of say tarragon, I hope you will not throw the recipe out but try using thyme or basil in its place. What happens is that YOU create a recipe that is perfect for the one that matters….you.

All sorts of external things should and do influence one’s cooking. I am a big fan of lemon ginger tea. It is not only soul satisfying when hot, but makes a sensational iced tea. The result of enjoying the flavor combination in tea got me thinking as I was preparing my “traditional” Lemon tart (Tarte au Citron). What would a bit a ginger be like in this lovely dessert? It was great. It created a brand new recipe just by adding one new ingredient. Sure, it was still a lemon tart but had a new layer of flavor. I posted the recipe about a year ago and one of the comments was:

“Sounds good EXCEPT for the ginger.”

That is the great part. If ginger is not YOUR cup of tea, go back to the original which is of course a reworking of the very original, only without the sugar.

When, and if, I get my cookbook published, I have very specifically left lines for each of you to note the changes you want or need to make. Hopefully the publisher will not see this as a waste of paper.

I said I left space for you to make changes that you want or NEED to make.

My latest recipe is in response to a number of people that like my recipes but have nut allergies or have family members with nut allergies.

I posted a recipe for fish with a nut crust. I used pistachios in my version. Readers responded with saying they used: almonds or hazelnuts. I love that interaction. I have, and sometimes do use the almonds but not the hazel nuts. Why you might ask? I loved hazelnuts UNTIL… hazelnut coffee and hazelnut creamer. For me that did not work. I found the hazelnuts overpowered both the aroma and the flavor of the coffee. I love coffee flavor.

I am now going to try the recipe with hazelnuts. I see as it worth a shot. Like you, if I don’t like it, I NEVER have to make it again.

Back to the nut allergies. One reader said that she used pumpkin seeds to get the crunch without the carbohydrates. I sat straight up in my chair and had a great aha moment. The next day I raced off to the market to buy the pumpkin seeds. I found them. In the next bin were roasted sunflower seeds. Many of us use them as a snack or sometimes sprinkled on a salad. This was the time for me to try them to add crunch to a chicken dish.

One thing leads to another. One suggestion leads to our thinking about how to make what we can eat into what we want to eat. This is how I remain…THE Decadent Diabetic.

ENJOY!!! Be happy, be healthy, and BE DECADENT! –w

Source: Ward Alper, the Decadent Diabetic