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Diabetes, or high/low blood sugar level, is one dreaded condition for the number of constraints it puts when it comes to eating. The diet must be regulated to cut out all sugar and simple carbohydrates from the patient’s palate.
Simple carbohydrates pose a threat to diabetics by breaking down in the liver and getting converted to sugars. The most common foods that diabetics must maintain a distance from are fried foods, alcohol, and sweets. But that doesn’t mean that you can’t eat anything.
This is just a wake-up call for people to focus on portion control. They need to make good choices of when, what, and, most importantly, how much to eat. Diabetics also need to watch their weight and exercise regularly along with maintaining a healthy diet.
Extreme cases of diabetes may also require medications that supply the body with energy in non-sweet forms while also reducing the sugars already present in the system. Even for snacks, the diabetics don’t have to worry too much for now there are recipes especially for them!
- 8-10 slices Whole Wheat Bread (cut into cubes)
- 1 onion (finely chopped)
- ½ cup Tomato (chopped)
- ½ tsp Chilli Paste
- ½ tsp Ginger Paste
- ½ tsp Turmeric
- ½ tsp Salt
- 8 Curry Leaves
- 1tbsp Coriander Leaves
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- Oil for sautéing
- Heat a 1tsp of oil in a pan. Add the mustard and cumin to this. Keep tossing till the mustard seeds start spluttering and the cumin turns brownish.
- Add a dash of turmeric to the browned seeds for color.
- In a separate pan, fry some onions and curry leaves. Add this and the tomato and green chili paste to the above.
- Cook for 5 minutes and mix occasionally.
- Add the bread pieces in and toss slightly, not too much or it will become soggy.
- Cook for about 5 minutes more before adding the coriander leaves.
- Make sure the paste and the bread cubes have mixed well.
- Serve hot.
- 2 cups Soya Chunks (soaked and drained)
- 1 large onion (chopped)
- 2 Green Chillies (cut)
- 1 cup of Coriander Leaves
- 150g Tofu (grated)
- 3 tbsp Sago
- ½ cup Flat Rice (Pressed Rice) (boiled)
- 1tsp Coriander Powder
- 1tsp Cumin Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Dry Mango Powder
- Ginger (grated) to taste
- Salt to taste
- Oil for frying
- Mix soya, onion, chilies, coriander powder, chili powder, mango powder, ginger, and salt with a blender for 15sec.
- Add tofu to the above and blend for another 2 minutes.
- Remove from the blender and place the blend in a bowl with pressed rice, sago, and coriander leaves. Mix well.
- Make small balls of the mixture, as big or small as you want the kebab to be.
- Heat oil in a pan and add about three balls of the mixture at a time.
- Fry till golden brown on all sides and drain in tissue paper.
- Serve hot with chutney or sauce.
- 6 tbsp Rolled Oats
- 1½ cups Whole Wheat Flour
- ½ cup All-Purpose Flour
- ½ cup sweetener
- 1 tsp Baking Powder
- 1 tsp Salt
- 5 tbsp Low Fat Butter
- ½ cup Skimmed Milk
- Preheat the oven at 350°F and grease the baking sheet.
- Blend the rolled oats till it becomes a coarse powder.
- Sieve the all-purpose flour and whole wheat flour with the baking powder into a bowl without any lumps. Add the ground oats, sweetener, and salt to this.
- Add butter while whisking the mixture with an electric blender. Add milk about 1/3 at a time to the mixture so that the mixture sticks together.
- Separate the dough and make it into circles about 3inches thick.
- Place them on the baking sheets and make holes in the dough so that it doesn’t burst inside the oven
- Bake till golden brown for about 15 minutes.