Wednesday, November 23, 2011

Gobble, Gobble!

I cried my way through last year's Thanksgiving dinner.

Having only been diabetic for two months by that point, I was still navigating my way through diabetic eating. Actually, that description is far too kind. It was more like......Having only been diabetic for two months by that point, I was still pouting and temper tantruming my way through diabetic eating.

I still was finding my bearings and obsessing over every blood sugar number I had. I avoided eating some of the usual favorites, like homemade stuffing and canned cranberry sauce. Nothing says yummy, or high blood sugar, like gelled, ruby reb high fructose corn syrup in the shape of a can! Mmmm....

You can be rest assured that there will be no crying at the Thanksgiving Day table this year! Besides that fact that it made my dinner soggy, I feel like I have a much better grip on eating as well as accepting that I may possibly have a high blood sugar after eating for 5 hours straight. Though it's my goal not to have high blood sugar, it's bound to happen at some point!

To help the ol' pancreas out a bit, I came up with two yummy Thanksgiving recipes that are low (or lower) in carbs that could easily replace the traditional favorites. Make them and give me thanks! :)

Oh....but first, a comment or two on ingredients. First,  Whole Foods has Pumpkin Puree for $1.25/can! I know! I was excited too! Second, I use Pumpkin Pie Spice in this recipe, which feels like a little bit of a cop out. Usually, I like to add my own flavor combination. However, Trader Joe's has this awesome Pumpkin Pie Spice mix, that include cinnamon and cardamom. Really good. Also, this recipe uses only 1/3 the amount of sugar (depending on how much you add)!

Pumpkin Pie Pudding - aka Crustless Pumpkin Pie

1 15 oz can pumpkin
1 12 oz can evaporated milk - I used fat free, but you could easily use 2%
2 eggs
1/4 - 1/2 c brown sugar
1 1/2 tsp Pumpkin Pie Spice
1 tsp fresh grated ginger
1 tsp vanilla extract
pinch of salt

1. Preheat oven to 350 degrees.
2. Mix all the ingredients into a bowl until well combined.
3. Pour pumpkin mixture into a prepared baking pan or ramekins.
4. Bake for 35 to 45 minutes, or until mixture is set, but with a slight jiggle. Less if using ramekins.

Because you're saving some carbs on the crust and reduced sugar, I give you permission to add a dollop of whip cream!

Mashed Cauliflower - which could easily replace those traditional spuds!

1 large head of cauliflower, broken into smaller pieces
4 cloves of garlic, whole with skins on
1/4 c milk
1/4 c olive oil, divided
salt and pepper

1. Preheat oven to 400 degrees.
2. Toss cauliflower and whole garlic cloves with enough olive oil to coat. Salt and pepper.
3. Place cauliflower in oven to roast for 35 to 40 minutes, until pieces are golden brown. May be less depending on your oven.
4. Squeeze garlic cloves into food processor. It should come out pretty easily.
5. Add cauliflower, milk, and more salt and pepper if desired. Puree cauliflower, streaming in an extra tablespoon or two of olive oil, until you have reached desired consistency. 

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