Guest post by Allison Foster - Living with Diabetes During the Holidays

Dear friends here is a wonderful article from Allison Foster on how to manage diabetes during the holidays. This post is very thought provoking and it does touch a nerve for me since I too have many family members with diabetes and seen them struggle in trying to avoid sweets during the festive seasons.  A big thanks to Allison for sending me such a useful article and also such a delicious sugar-free dessert recipe.

Living with Diabetes During the Holidays 

I would have to say that the holidays are the hardest. Amidst all the festivities and the wonderful holiday dishes and desserts it is sometimes difficult to resist. Moderation being the key to just about everything in life is the way to go but it also depends on the way you were raised. I was raised with a great-grandmother, a grandmother, and a mom who always had a dessert with every meal. After a meal it does not seem complete without something sweet, and I am not talking about fruit.

We have generations of wonderful cooks and the baked goods are out of this world. There is only one juvenile diabetic in the family but there are a couple people with diabetes 2. We have adapted our meals over the years to include sugar free desserts; my Mom makes a mean sugar free blueberry pie. We have also made two different versions of the same food, one for the diabetics and one for the rest. To complicate matters even more, my aunt, the one with juvenile diabetes is now also on kidney dialysis. This means no salt, very little meat and no sweets for her. We find ourselves almost preparing another meal all together just for her.

I have watched my aunt over the years in her struggle with diabetes. When I was very small I did not understand her and I thought that a being around her was a bit scary. Sometimes she would begin to talk and it did not make sense and then I would see the adults running around like crazy and giving her sugar water or orange juice because she was having a reaction. It seemed like every time the whole family got together this was the case. I did not understand it and frankly I felt anxious whenever she was around.

Needless to say, holidays are a difficult time for diabetics and the people around them. One of the reasons for this is that they are eating things that are out of their normal schedule. They also tend to get a lot more exposure to desserts and this can throw them off big time.

As far as the diabetics go they should watch what they eat during the holidays. That does not mean they can’t enjoy the same food as everyone else, but keeping a close tab on how much and what kinds of foods they eat is crucial. They should also test their blood sugar frequently to make sure it stays under control.

For the families of diabetics you should offer foods that are not high in sugars and carbohydrates. Try to stay away from pastas and sweets and lean more towards vegetables and protein. This may mean that you change how you cook, but because f the many sugar replacements they have nowadays it is not such a big deal.

Here is a tasty recipe for sugar free blueberry pie:

Sugar Free Blueberry Pie

Filling ingredients (double for deep dish pie):

1 package frozen blueberries (about 12 ounces)

¼ cup Splenda

1 tablespoon apple cider vinegar

¼ cup of flour (varies depending on desired thickness)

Dash of salt

Crust ingredients:

2 cups all-purpose flour (not sifted or shaken down)

2/3 cup of Crisco vegetable shortening

1 teaspoon of salt

5 tablespoons ice cold water

Directions:

Preheat the oven to 375 degrees. Mix together the first three ingredients for the crust with your fingers until it forms into pea sized balls. Do not over mix or crush together. Once the balls form add the water a little at a time and mix until it forms a large ball. You may need a little more or a little less water depending on your flour and weather conditions. Divide the ball into two equal sized balls. Flour a flat surface well and roll out one ball until it is large enough to cover the pie tin. Press the bottom crust in firmly and trim the edges. Roll out the next ball for the top and then move on to the filling.

For the filling pour the frozen blueberries into a thick medium sized pot. Turn the heat on medium high and add the rest of the ingredients. You can omit the vinegar if you would like a sweeter pie, but I find it gives it a nice kick. Heat and stir until sugar substitute and flour dissolve. Do not boil. If you like your pie filling thick add up to ½ cup flour. If you prefer a thinner, more juicy pie filling add less flour. Once the filling is ready pour it into the prepared pie tin. Cover with the top crust and poke several holes in the top to allow for venting.

If you desire a browner crust you can brush on egg whites. Place pie in oven and bake until edges of crust turn golden brown, around 30 to 45 minutes. Serve with sugar free whipped topping if desired.

This recipe is just one of the many we have grown to love as a treat for the diabetics and non-diabetics in our family. There are many great opportunities to create sugar free or reduced sugar meals and desserts. Take a look around and see what great recipes and recipe ideas you can find to make your diabetic family members feel like you are really thinking about their needs.

Author Byline:

Blogging for was a natural progression for Allison once she graduated from college, as it allowed her to combine her two passions: writing and children. She has enjoyed furthering her writing career with www.nannyclassifieds.com . She can be in touch through e-mail allisonDOTnannyclassifiedsATgmail rest you know.

SOYA KHEEMA CURRY/SOYA KOTHU CURRY




This is one of my favorite soya recipes.  I sometimes blend the soya nuggets into a smooth paste to give a different texture and taste to the dish. The soya nuggets can be coarsely minced if preferred. I also add some kheema masala to this dish. This gives a unique mutton kheema taste to this dish.  This can be replaced with garam masala instead.

Ingredients:
1. Soya nuggets/ granules, 1-1/2 cup.
2. Onion, large, 1, diced into small pieces.
3. Roma tomatoes, 2, diced into small pieces.
4. Fresh green peas, 1/2 cup
5. Ginger-garlic paste, 1 tablespoon.
6. Chili powder, 1 teaspoon.
7. Coriander powder, 2 teaspoons.
8. Turmeric powder, a pinch.
9. Fennel seeds powder, 1/2 teaspoon.
10. Soya kheema masala, 1 tablespoon. (I have used Shaan's soya kheema masala)
11. Salt as per taste.
12. Curry leaves and cilantro for garnishing.

Preparation:
Add the soya nuggets or granules in boiling water and let them sit for 10 minutes. After 10 minutes, drain the water, rinse the soya nuggets, and squeeze out the excess water from the nuggets. Blend them into a coarse paste. This step can be omitted if soya granules are used. Heat a pan with 2 tablespoons of oil.  When the oil is hot, add the diced onions and curry leaves and saute for a few minutes until the onions are tender.  Then add the diced tomatoes and ginger-garlic paste and keep sauteeting until everything is well blended. Now add the powders given in the ingredients list and salt and mix everything well. Keep frying everything under low-to-medium temperature for a minute and then add the soya and green peas. Mix everything well and cook closed for 10-12 minutes. Garish with chopped cilantro and serve hot with any variety rice, chapathis, or dosas.

BARLEY AND MIXED VEGETABLES SOUP





This is a simple and easy-to-prepare healthy soup, a filling lunch or dinner when combined with a salad or any whole grain bread. I had this soup with a simple carrot and moong dhal salad. This soup can also be prepared in a pressure cooker  to reduce the cooking time, just add all the ingredients for the soup and pressure cook for  whistles for upto 10 whistles and the soup is ready! The barley can be used as it is or it can be soaked for a couple of hours before adding it to the soup. This also reduces the cooking time by half.

Ingredients:
1. Barley, 1/2 cup.
2. Onion, medium size, 1, diced into small cubes.
3. Diced canned tomatoes, 1/2 cup (or) regular roma tomatoes, 2.
4. Garlic, 2 pods, crushed coarsely. (This can also be substituted with 1 teaspoon of ginger-garlic paste).
5. Diced mixed vegetables like carrots, green beans, peas etc all coming around to a cup.
6. Salt and pepper as per taste.
7. Any preferred seasoning herb mix or soup  mix, 1 teaspoon. (Even chicken or vegetable bouillon cubes can be added here).

Preparation:
Heat a pot with a tablespoon of oil.  Once the oil is hot, add the diced onions and saute for a couple of minutes until the onions are translucent. Then add the crushed garlic and the seasoning mixture and fry for a few more seconds. Now add the diced tomatoes, mixed vegetables, and barley and mix everything under low flame for 2-3 minutes. Add 4 cups of water along with salt and pepper and let it cook closed for 20-30 minutes until the barley and the vegetables are tender. Alternatively pressure cook everything for 10 minutes for up to 2 whistles. Garnish with any preferred herbs and serve hot.

Ladies finger/okra stir fry with peanuts

 


This dish is a result of my hubby's experimentation. A couple of years back when we were in Virigina, one day when I cooking a simple okra fry for lunch, he joined me with the cooking and starting adding whatever he could find from the snack rack, starting from peanuts to kara boondis :)  Since then I have been preparing okra fry this way and right now even my mom and mom-in-law started preparing  it this way.  I was surprised when my mom-in-law asked me what do I add in this dish and she was also asking my father-in-law to taste my preparation saying that it is very good :)....a simple and easy to prepare stir-fry. This goes well with rice and chapathis.

Ingredients:
1. Ladies finger/okra, 1/2 pound.
2. Onion, medium-size, 1.
3. Sambar powder, 1 teaspoon. (can be substituted with chili powder)
4. Curry leaves, a handful.
5.  Roasted peanuts, 1/2 cup.
6.  Ginger-garlic paste, 1 teaspoon.
7. Salt as per taste.
8. Mustard seeds, 1/2 teaspoon.


Preparation:
Slice the onions and okra into thin slices.  Heat a pan with a tablespoon of oil. When the oil is hot, add the mustard seeds and let it splutter.  Then add the sliced onions and curry leaves and saute for a few  minutes until the onions are translucent.  Then add the ginger-garlic paste, sambar powder, sliced okras, and salt, mix everything well and cook closed under low flame for 10-12 minutes until the okras are cooked.  Finally add the peanuts, mix well and serve hot with rice or chapathis.

Brown rice channa/chole briyani


I am huge briyani fan. If I see any new briyani recipe while blog hopping, I would definitely try to make it though I never tried making briyani with brown rice. This brown rice briyani was a last minute decision to make something quick and easy for lunch. I had some boiled leftover chickpeas and I threw in all the spices along with the brown basmati rice into the rice cooker and our lunch was ready in 15 minutes.

These kinds of dishes come in handy for me these days since I have been cooking 2 different set of meals for the kids and us. Sometimes the little ones each want a different foods. There are days like when one wants to eat just curd rice and the other (usually my baby girl) will ask for something like pasta, dosa, puris, or chicken nuggets and fries and in the end there will be no time and energy for me to cook something for my hubby and I.  Its a new experience everyday and once in a while everyone will eat the same dish that I prepare.

This brown rice briyani is an inspiration from chef Sanjeev Kapoor's cookbook. This was a success at my place and my husband thought it was made with white basmati rice.  Now for the recipe:

Ingredients:Brown basmati rice, 1 cup.
Onion, large, 1.
Green chilies, 2.
Ginger-garlic paste, 1 tablespoon.
Cooked chickpeas, 1 cup.
Chili powder, 1/2 teaspoon.
Salt as per taste.
Mint leaves, a handful.
Cinnamon, 3 sticks.
Bayleaf, 2.
Fennel seeds, 1 teaspoon.
Star anise, 2.
Cloves, 3.
Cardamom,  3 pods.
Curry leaves and cilantro for garnishing.

Procedure:
Wash the rice and let it soak for 15-20 minutes. Slice the onion thinly and slit the green chilies into 2. Heat a pan with a tablespoon of oil. When the oil is hot, add the tempering spices (cinnamon, bay leaf, cloves, cardamom, and fennel) and fry everything for a few seconds.  Add the sliced onions and green chilies and saute for a few minutes until the onions turn brown. Then add the ginger-garlic paste, chili powder, and salt and mix everything well and fry for a few more minutes.  Transfer the contents into a rice cooker along with 2 cups of water, chickpeas, and mint leaves. Mix everything well and let it cook in the brown rice mode until  done. Garnish with curry leaves and cilantro and serve hot with raita.

Note:

Brown rice is the ideal whole grain for diabetics (my father who is a diabetic saw less raise in blood sugar after consuming brown rice as compared to white rice). It also helps to reduce cholesterol because of its high fiber content and is also ideal for a weight-loss diet. For starters who may not like the size and taste of the grain, you can start with brown basmati rice. This is almost close to white basmati rice