No One is Forcing You to Eat What You DON’T Like
“EUEEE… YUCK I never ate food like that before I got diabetes. I am certainly not going to start now.”
I saw this comment on a recipe of mine posted on the Diabetes Support site. I was stunned but amused. I had to check to see what the recipe was. I knew it was not my very unpopular (and non-existent) lima bean, rose petal and goat cheese soufflé. You all know I am not partial to the lima bean. It was not even a recipe for shrimp cooked in 3 pounds of butter (I don’t have that one either).
It was a very simple everyday recipe with a different cooking method. More about that later.
Eating in a diabetes-compatible way is certainly not about forcing you to eat foods that you don’t like because they “may” be better (lower carbohydrate) choices. It is about finding foods that you already like and changing up the recipes to keep it interesting. It is also about “trying” some new foods that fill in the gaps of higher carbohydrate foods. IT IS NOT ABOUT YOU EATING SOMETHING YOU FIND YUCKY. If you think you don’t like something, then you won’t… or will you? My friend Mary asked that I not put garlic in anything I fixed for her. She hated garlic… unless she didn’t know it was there. I watched as she scoffed down a plate of Lebanese foods each one redolent with… garlic. An open mind is something better than an open mouth.
I was asked in an interview recently, what food do I miss since I have taken charge of my eating in order to manage my diabetes? My first impulse is to say pasta and rice. Truth be known, I have found ways of using other things like spaghetti squash and cauliflower and zucchini to at least give me the sense of eating those foods. One of my four million favorite foods is rice pudding. The rice part (in the quantity I want) is out of the question for me. I now use a lot of spaghetti squash. When I first started doing that I felt that the spaghetti squash, despite the name, felt more like rice on my tongue. For the fun of it I tried to make a “rice” pudding using the spaghetti squash. I wasn’t really surprised that it actually worked very well. I treated it EXACTLY like the old recipe except I used a sugar substitute and of course the spaghetti squash. I still used the milk, eggs, cream, vanilla, and most important the cinnamon. It may not be your idea of something decadently delicious, but my family asks when I am going to make it again.
I often use grated cauliflower to make rice-like dish. Could I use the cauliflower in place of the spaghetti squash? I don’t know why but I haven’t tried that yet. I can’t see any reason it won’t work. It will have a more similar texture to rice, and it will be a whiter color. It is a case of so many recipes to try, so little time.
If it does work I will let you know BUT I have no intention of “forcing” you to try it much less eat it if you can’t get around the “idea” of it.
It took me years to eat pizza. As a kid (did they have pizza that far back?), it looked yucky to me. When I finally gave it a shot and liked it, nobody was more surprised than me. “Just don’t put sausage on it” Sliced meatballs were ok, but not sausage or those hateful little mushrooms that grew in a can. Times have certainly changed. One of the first recipes I shared with you was pizza. Not only pizza, but pizza with of all things, sausage.. Sausage and mushroom pizza is my (and Snoopy’s) favorite. Yes, I know, sausage may not be a great food for some of us. My thought is in for a penny, in for a pound. When I want, what I want, and what I want is something I can eat without negative effects to my diabetes well, you know the rest.
Back to the eweee/yuck comment. The recipe this lady was so distressed about was one for baked meatballs. Go figure that baking the meatballs was such a terrible thing to do. All truth be told, I did suggest that the meatballs could be done with ground turkey or a combination of the turkey and beef. I do take such liberties with my recipes.
ENJOY!!! Be happy, be healthy, and BE DECADENT! –w!