While not a nutritionist or a chef, I do know my way around a kitchen. Having diabetes shouldn’t prohibit us from enjoying food! So I thought we could possibly exchange ideas. Tonight’s supper was:
Estimated Static Carbs: 27
Variable Carbs: Dressing. (I like a lot so I calculated appropriately.)
Chicken breast with a dry rub of Italian seasonings. I used marjoram, basil, oregano, garlic and parsley. Lightly sautee (or grill, or bake.)
Feta and Olive salad. Your choice of sliced olives (3/4 cup) with approximately 2 T crumbled Feta cheese. No oil necessary!
Fresh tossed green salad. I used 3 cups shredded Romaine and one medium tomato. And, of course, a copious amount of dressing. :-/
Voila! Light and carb consious! Any other ideas or suggestions?
I came up with this yummy recipe. I estimate it to serve 6-8 with about 20 grams of carbs per serving (about 1 cup). But I'm new at this carb counting thing so you might want to double check.
6 cups vegetable stock 3.5 cups pumpkin puree
1/2 cup heavy cream
1 yellow onion, chopped
2 cloves garlic, minced
Fresh parsley, to taste
black pepper, to taste
Chia Seed, to taste
Coriander, to taste
Paprika, to taste
*To taste means put as much as YOU like.
Bring all ingredients to boil in a large pot. Reduce to simmer and cook until onion is tender. Stir periodically.
Don't forget to check out our several recipe groups. I post mine in Recipe Exchange.....We're almost to soup season. Pumpkin soup sounds good, Tiki.....
