mollyjade's Profile

Type 1 for 27 years. Agreed that it's not the sugar, it's the carbs (and a bit the fat, fiber, and protein). I'd rather have a small portion of a great dessert occasionally than cook with artificial sweeteners. My exception is beverages. Sugar-sweetened beverages aren't ever worth it for me.

The best advice I have is to talk to the person you're trying to cook for before making assumptions about their needs. There's no one diabetes diet, and people have found all kinds of ways to adapt their diets to help manage diabetes.

I get way more than 2 1/2 cups of vegetables, but I find the fruit harder to do.

We use cloth. We purposely got dark colored napkins (brown) for every day use so stains wouldn't be an issue. After a meal, we drape our napkins over the back of the chair if they're still good for another use.

Soup is always a good option (look for a beans and greens soup to start with). Beans are also great braised in the oven, though that's more pleasant in the winter. Chickpeas are great roasted in the oven with a bit of olive oil and spices. You can also saute beans with a bit of oil and garlic and then puree with spices and a bit of broth to thin. You can eat this as a dip with vegetables, or be fancy and use it as a base for a meal. "X on a bed of bean puree". Add them to salads to bulk them up.

Depends on the diabetic. I'm eating strawberries right now, and my blood sugar will be fine.

Scrambled besan/chickpea flour: http://foodandspice.blogspot.com/2009/04/scrambled-chickpea-flour-with-fiery-red.html

You can also add chickpea flour to muffins or mix it into polenta/grits. And you can make pancakes/crepes out of it. Just don't taste uncooked chickpea flour. It doesn't taste good raw.

And you didn't mention exactly what you're sensitive to, so...

If you can have gluten, then homemade sausages are a great option, too. This recipe can be made an infinite number of ways: http://www.theppk.com/2008/02/on-sausages-and-community/

And if you can have peanuts or tree nuts, oatmeal with nut butter stirred into it is relatively high in protein.

What about whole-grain muffins or cornbread to go with the soups or for breakfast.

You can also cook brown rice and other grains and freeze them in one-meal servings to eat with beans, roasted vegetables, or stir-fry.

Pasta sauces freeze really well. Besides the traditional red sauce, I really like pureed vegetables like cauliflower, broccoli, or winter squash as pasta sauces. They're creamy without being fatty.

I hope you have a quick and easy recovery.

This is how I eat all the time. Though I do drink a bit of coffee. Fruits, vegetables, whole grains, beans, nuts. These are all delicious. It always seems odd to me to hear food lovers worry about eating vegetables.

I've pretty much stopped buying green onions. If you're using just the green part for a recipe, you can plant the white part in soil, and then you have a continuous source of green onions. They easily lasted through both the Texas winter and summer.

I don't think he's calling out a passion for food. He's calling out a passion for food that eclipses other stated values. There are parts of the food writing community that go to excess. Eating endangered species and 36-hour feasts are excessive.