A lot of diabetics follow a low carb diet; many of the Type 2's because they need to loose weight, many of the Type 1's because they can control their blood sugar more easily.
For my carb-loving husband it's simply not an option. He would be very unhappy if I took away his fruits and vegetables, not to mention his breakfast cereal and lunch sandwich.
We do, of course, carefully count them all so he can take the right amount of insulin.
I also try to make the carbs he eats as healthy as possible....
Like quinoa.
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. Here it's paired with the earthy taste of mushrooms and shallots.
1/2 cup quinoa 100gr, 3.5oz
1 cup beef stock 225gr, 8oz
2 shallots 60gr, 2.1oz
2oz mushrooms an interesting, forest variety if possible 60gr, 2.1oz
2 tsp olive oil 9gr, .3oz
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Finely chop shallots and mushrooms. In a small skillet heat olive oil. Add shallots, mushrooms, and sauté until tender, about 5 minutes. Stir into quinoa. Spoon into a serving dish and serve.
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Entire Recipe / per serving
Calories: 492 / 246
Total Carbohydrates: 83 /41.5
Dietary Fiber: 11 / 5.5
Total Fat: 15 / 7.5
Saturated Fat: 2 / 1
Cholesterol: 0 / 0
Protein: 18 / 9
Calcium: 39 / 19.5
Sodium: 744 / 372
Glycemic Index: low
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.For more recipes check out my internet cook book: Easy Gourmet Dinners.
