every morning, I always wake up late like 11AM… and my mother is a diabetic..she complains that she is experiencing hypo and so I cook egg and rice or I will just reheat the food from last night’s dinner..

but sometimes, she chooses to eat bread with coke! She said that coke has a lot of sugar and so it will be absorbed by the body faster to lower down her hypo…

I think she is tired eating fish and chicken but my father and I just bought lots of chicken! lol.. like drumsticks,thigh,and wings..

do you know any delicious food recommended for diabetic? or chicken recipes except fried chicken? lol..

It seems no matter what recipe I use for diabetic/low sugar cake recipes, they all come out super heavy. I have tried about every recipe I can find and they all seem to come out the same way, heavy and sometimes even gooey. I made one this weekend that was not too bad, and was cooked through the center, but still had the consistency of a pound cake.
I use splenda and according to their site, you use about 3/4 cup splenda and 1/3 cup of white sugar, add 1/2 cup of powdered dry milk and an extra 1/2 tsp of baking soda. But it was still more like a pound cake. Everyone that ate it, liked it, but I was not happy with it myself.

HELP!!!!!! I’m handling hospitality for an interfaith conference next spring; some folks asked about chai. We’ve PREVIOUSLY done instant coffee/tea with hot water pots—but want to shift towards serving brewed Fair Trade Certified coffee, per-bag FTC teas, and Fair Trade Certified cocoa.
(BTW, anybody got a good recipe for homemade hot cocoa mix, using baking cocoa, where you add your own dry milk and maybe some nondairy creamer? Can get a FTC cocoa mix with milk already in it, but can make homemade version cheaper & better,,,,especially in quantities this voracious bunch will probably go through.)

For the chai, well, some people want honey and others do different sweeteners (some are diabetic, some are health nuts or dieting, some want sugar) …..and don’t even ASK about the creamer/alternative choice problems, when you’re dealing with such a diverse bunch!! (Moan and grin.)

So was hoping someone who knows about chai (absolute rookie here) could provide a good recipe. Want to brew/simmer quite a lot of FTC loose-leaf tea and spices in advance at home and pour it into a really big thermos, label the contents, then let people add their own per-cup sweetener and milk/creamer as desired (and re-nuke as necessary).

Our capacity to “cook” onsite is severely limited, so pre-making the chai is important. We figure that adding the “brewing” capacity of the 30-cup percolator for the real coffee is about as high as we can go, and that’ll have to be in sequence after heating tea/cocoa water. (The other power in the room is tied up with the soup crockpots and microwaves; we’re already using powerstrips and stretching cords.)

Can’t see any “instant” teas working here….unless you can provide me with a link to a source for FAIR TRADE CERTIFIED instant tea. (And would LOVE a source for FTC instant decaf coffee, which looks to be a nightmare to find! We may be **stuck** having to serve general market decaf instant this year—-sadface.)

This bunch is pretty open to trying “new, exotic, and different” stuff, as long as ingredients are listed (for allergy, health, and/or religious reasons). Matter of fact, starting to think there isn’t a food that they WON’T try, and wipe out very quickly also…

Thanks a million, folks!.

My father’s birthday is this month, as he’s diabetic I’m trying to make a cake that’s a bit better for him than the traditional birthday cake.

What I’d like to do is make a single sheet, 9×9 angel food sheet cake and frost it with a raspberry whipped cream frosting. (yeah, real healthy, I know)

The problem I’m having is every recipe I find for angel food cake needs to be baked in a tube pan. Does anyone have a recipe to bake it in a square (or round) cake pan?

I don’t need answers like “Make it as normal and put it in a flat pan” unless you know for a FACT that due to the cooking tendencies of angel food cake, it won’t be burned on the edges and raw in the center.

I’ve got cooking in DT tomorrow and my task is to make two dishes that are the same but one has to be suitable for diabetics. So I thought that I could do a proper apple crumble and then one with half sugar and half Splenda. This is the link to the recipe I was going to use > http://www.bbc.co.uk/food/recipes/database/applecrumble_2971.shtml

Alternatively, can anyone think of any other dishes that I could do a diabetic version of?

Thanks in advance

My husband and I are both overweight and he’s diabetic, so we both should eat low-carb meals. He does most of the cooking and doesn’t have the patience for difficult recipes, plus we can’t afford a lot of fancy ingredients. A recommended recipe or website would be great. Thanks!!

high cholesterol and people who are trying to lose weight?

You see, my dad has diabetes and both my dad and my mom have high cholesterol and I’m trying to eat healthier for their benefit and mine.

I’m just wondering what kind of food to cook for the three of us?

Dad: High cholesterol, diabetes
Mom: High cholesterol
Me: Trying to watch what I eat and lose some weight.

So what kind of recipes should I look for?
Oh, I’m 15.

I want to cook a meal for my uncle . He loves mexican food but he can’t eat it. He’s diabetic. He can’t eat a lot of his favorite foods . He gets really sad about that so I want to make him good food & also desert . I’m 17 years old so I don’t have good cooking skills . If you can give me a simple recipe that would help a lot. Oh and ideas for maybe a homemade drink. I really want it to be good. Something that has that home feel to it. Like warming . Also he like cake. I tried googling it but no luck. Well thank you .

Hi.

I’m thinking of cooking for a friend’s mum tonight. She’s diabetic. She went on holiday to Greece and had a some meals especially made for her.

Could someone please pass some on me to me,please?

Thanks and have a great Sunday!

x Sarah

I know it is high GI but does not represent much of the total amount?

Does anyone know how to modify the recipe so I use Agar Agar instead?

Blueberry Cheesecake Ice Cream
This is perhaps my favorite homemade ice cream. It’s thick and creamy and oh-so-sinful. But it also has blueberries in it, so you can pretend it’s good for you. (It’s a good idea to check out my General Guidelines and Advice before starting to cook.)

2 c. Silk soy creamer
1 c. vegan cream cheese (approx. 8-ounce container Tofutti)
¾ c. sugar
1 T. lemon juice
½ c. soy milk
2 T. arrowroot
1 t. vanilla

1 c. blueberries (fresh or frozen)
1/8 c. sugar
splash lemon juice

Combine soy creamer, cream cheese, sugar, and lemon juice in a saucepan. Heat and mix contents. It will take some whisking to break up the cream cheese and get it to dissolve. While heating, combine the ½ cup soy milk and 2 tablespoons arrowroot and set aside. Once the pan’s contents are boiling, take from heat and add soy milk–arrowroot mixture. The liquid should thicken quickly. Add vanilla extract. Set aside to cool.

Combine blueberries, sugar, and lemon juice in a small saucepan. Heat until boiling and some blueberries have burst. Set aside to cool.

Freeze cream cheese mixture according to ice cream maker instructions. Add blueberries 5 minutes before end of freezing cycle.

Does anyone know a good source of diabetic ice cream recipes using stevia Xylito?