What, exactly, is a 'Diabetic Diet'?
What are 'Diabetic' foods?
Do they sneak insulin into the stuff under an assumed name?
Does eating something that says 'suitable for diabetics' make the diabetic less diabetic?
Or is it all just a ploy to make money off of some one else's condition / illness?
Wait, I know.... If a diabetic eats 'whatever' he can pretend he's eating normal food and isn't really a diabetic. And he can pay more for the privilege.
I have a better idea: Just eat normal food to begin with.
I'm not trivializing the food monitoring that goes with being a diabetic. Trust me, after four months of it, I would never do that.
I'm just pointing out that being on a 'Diabetic Diet' doesn't stop one from having to count the carbs, monitor the intake, and take the insulin accordingly.
Eating 'Diabetic' food doesn't either.
If eating the special foods or buying the special books doesn't make your life any easier - why bother?
Just eat the foods you love - with moderation, if needed, and plan accordingly.
Really love those Snickers bars?
Have half a bar for dessert after a lower carb lunch.
Or keep the miniatures on hand for treating a low (although chocolate is not the best choice)
Craving a pizza?
Have a salad first, so you can control your urges, then have 1 or 2 slices - not half the pizza.
Don't make your life any harder than it already is.
Don't make your life any more restrictive than it has to be.
That's my opinion.....
Anyone want to defend a 'Diabetic Diet'?
Or tell me what it is? How it differs from what a non-diabetic might choose?
Enough of that.... It's still mushroom season. Celebrate!
Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts.
Chicken Breasts Duxelles
2 chicken breasts, boneless, skinless 300gr, 10.5oz
1/4 cup white wine 60gr, 2.2oz
2 tsp olive oil 9gr, .32oz
Duxelles
2 shallots 75gr, 2.6oz
4oz (125gr) mushrooms 125gr, 4.4oz
2 tsp butter 9.5gr, .33oz
1/4 cup white wine 60gr, 2.2oz
1/4 cup beef stock 56gr, 2oz
1 tbs tomato paste 15gr, .5oz
1 tsp dried parsley
1/2 tsp dried rosemary
1 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water 2.6gr, 0.1oz
Duxelles: Finely chop the shallots and mushrooms. Heat the butter in a small nonstick skillet over medium heat until bubbly. Add the shallots and mushrooms and sauté, until golden brown, 6 - 8 minutes. Add the white wine and scrape up any brown bits. Cook until wine is almost completely reduced, about 1 tbs left. Add beef stock, tomato paste and herbs. Stir well, bring to a simmer. Dissolve cornstarch in wine. Stir cornstarch mixture into sauce until thickened. (You may not need all of it.) Remove from heat and cover to keep warm.
Chicken: Heat olive oil in medium nonstick skillet. Add chicken breasts and sauté until golden, about 5 minutes per side. Add white wine. Cover, reduce heat and simmer for 10 minutes. slice and serve on Duxelles.
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Entire Recipe / per serving
Calories: 672 / 336
Total Carbohydrates: 26 / 13
Dietary Fiber: 1.8 / .9
Total Fat: 21 / 10.5
Saturated Fat: 7 / 3.5
Cholesterol: 194 / 97
Protein: 76 / 38
Calcium: 85 / 42.5
Sodium: 576 / 288
Glycemic Index: low / zero
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
