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Recently, I've been experimenting with some diabetic-friendly recipes that I could share. The big hit at my house is these homemade blueberry muffins. They're just sweet enough and don't cause any sugar spikes. My kids can't get enough of them!
Ingredients: 1 1/2 cups whole wheat flour, 1/2 cup sweetener (I use erythritol), 1/4 cup unsalted butter (melted), 3/4 cup unsweetened almond milk, 1 egg, 1 tsp vanilla extract, 2 tsp baking powder, 1/2 tsp salt, and 1 cup fresh blueberries.
I use this recipe its 7g of carbs and works good too . Makes 6
15g sweetner
140g almond flour
1tsp baking powder
pinch of salt 75g butter
80g milk
3eggs
drop vanilla essence
100g Blueberries
Preheat the oven to 180°C/160°C fan (350°F/320°F fan).
Line a muffin tin with 6 muffin cases.
In a mixing bowl, mix together the ground almonds, stevia, baking powder and salt.
Mix in the melted butter, milk, eggs, and vanilla extract.
Then fold in the blueberries, divide the mixture between 6 muffin cases
can make 12 small cup cakes
cook for 2o mins making sure cooked before removing
I made a sort of crustless quiche last night with eggs, milk, deli turkey slices, grated Red Leicester and a pinch of white pepper. Forgot about it in the oven for a few extra minutes but it was the perfect time. I reckon I'll get 3 meals out of it.
It's a good way to get eggs in the morning, when I don't have time to cook. Is a pretty low carb breakfast on its own and if I need/want some carbs I can have it with a slice of bread. It can also be a nice quick lunch with a side salad. It's so simple but I'm happy I made it 🙂
My other cooking yesterday was a stir fry with tofu, red pepper and sugar snap peas. Not so proud of this one, I went too heavy on the soy sauce and it was way too salty! It looked lovely and colourful tho. I saved half the veg and tofu before adding the sauce, so will have that in other meal...and will be more careful with the condiments 😛
Brother-in-law did delicious Sunday dinner, no idea how many carbs but I just had this and my breakfast earlier and lost weight overnight so I feel that was okay. Gammon, veggies all mashed together (3) mash, roasties, gravy nom nom nom
Today was a disaster.
Breakfast: 3 fried eggs
Bus stop: Half a big bag of peanuts
Snack: Nescafe and a large Nectarine
Lunch: Gammon, fried egg (4 today!), 2 tortillas, 2 Yorkshires, peas and some kind of sweet chilli sauce
Dinner: Punnet of strawberries
edit/ Good grief, Freudian slip or something, forget to add half a Strawberry Gateau! 😱
I adapted it from a recipe for butterbean and sweetcorn chowder, taking out the potato (too many carbs) and adding semi skimmed milk instead of cream! Skimmed milk curdles it.
1 large white onion, chopped
3 sticks celery chopped
1 yellow pepper chopped
1 green pepper chopped
400gm sweetcorn
400gm tin butterbeans
1/2 pint semi skimmed milk
Pint home made chicken stock or made up stock pot/bouillon powder/stock cube
Tsp dried sage
Mist a large pan with 1-cal and sweat the onion, celery and peppers for 10 minutes.
Add the stock and simmer for about 25 minutes until veggies are tender
Add the rest of the ingredients, including the bean liquor, and simmer for another 5 minutes
You can keep the soup chunky, blend half the veggies for a thicker soup, or blend all of them for a smooth soup. If you want to thin it, add more water/stock
Makes 6-8 portions - I usually have around a 300ml serving
Pictures are smooth and part pureed
1 large white onion, chopped
3 sticks celery chopped
1 yellow pepper chopped
1 green pepper chopped
400gm sweetcorn
400gm tin butterbeans
1/2 pint semi skimmed milk
Pint home made chicken stock or made up stock pot/bouillon powder/stock cube
Tsp dried sage
Mist a large pan with 1-cal and sweat the onion, celery and peppers for 10 minutes.
Add the stock and simmer for about 25 minutes until veggies are tender
Add the rest of the ingredients, including the bean liquor, and simmer for another 5 minutes
You can keep the soup chunky, blend half the veggies for a thicker soup, or blend all of them for a smooth soup. If you want to thin it, add more water/stock
Makes 6-8 portions - I usually have around a 300ml serving
Pictures are smooth and part pureed
