Found a cool product today. Ive been having to learn a lot about nutrition in a short time here now that I have been diagnosed with diabetes. Today I found PB2. Its a powdered form of peanut butter with only 1 g of fat, 6 g of carbs for 2 Tbsps. of the chocolate peanut butter flavor. The plain peanut butter has even fewer carbs. You add water if you want to eat it like peanut butter. I added it to stir fry to mimic that Pad Thai taste. Another way to fake that red sweet and sour sauce with fewer calories and less sugar is to use cranberry sauce, canned. The kind you serve at Thanksgiving. Add a Tbsp. of apple cider vinegar (or less) and some Splenda. If you are diabetic you will have to limit this even so or make sure you get no sugar added cranberries. You can also had pineapple juice and pineapple if you arent diabetic. Another way to fake the color and add a little sweet without even using splenda is to chop up beets. I dice them really small and add them to bokchoy, chicken, Napa cabbage, a few carrots (again I have to limit these, but the kids love them so I pick most of them out of mine) and I like to add French style green beans. Sauté it with a little sesame oil, garlic, onions, bell peppers, and then the veggies and chicken. After the stuff has a nice sauté going on toward the end you add a couple Tbsp. of soy sauce and a teaspoon, or tablespoon of vinegar. The Pb2 was a much better sub for the cornstarch they usually recommend to thicken it. Fewer carbs for me as a diabetic. You can even add the cocoanut milk, low carb versions in the diary aisle for the cocoanut taste, or cocoanut extract instead of high fat, high carb, canned cocoanut products if you are going for the Thai food taste. Brown sugar splenda and ginger if you want a more Kung Pao chicken taste (dont forget the red peppers). Ive also been using 8th continent soy milk in my coffee. I like it best out of the ones Ive tried. Theres also this stuff known as Superfoods Superboost that is made with chia, and carob. Its low carb and I use it in my cauliflower/beet cookie bars and in my coffee every morning. It seems to keep my blood sugar lower and it tastes awesome with very few carbs. It also makes a decent hot chocolate with my soy milk, but you sort of have to use the shake mixers if you dont want it clumpy. When I get better with the baking recipes Ill post some. For now I put some of the stuff Ive made on a page called My Diabetes Tracker. I need a phone that takes pictures though. Usually by the time I spend the time making a beautiful stir fry or a seared piece of steelhead trout Im in too much of a hurry to track down a great camera. I have to test my sugar and inject insulin when my glucose levels are high and I hate eating cold food. Im going to see if I can plan on having the camera ready.
Posted on: Fri, 01 Nov 2013 19:13:55 +0000
Trending Topics
Recently Viewed Topics
© 2015