Diabetes is a disease in which the pancreas produces too little or no insulin, which inhibits the body’s ability to control blood sugar levels. Because it is important that a diabetic control sugar intake, it is important to follow a diabetic diet
A low to moderate carbohydrate diet is best for a diabetic. Refined carbohydrates like those found in bread and pasta, turns into sugar when they reach the bloodstream. This is why diabetics should refrain from eating these foods.
unrefined carbohydrates are allowed because they are able to slow down the body’s process of changing carbohydrates into sugar. Unrefined carbohydrates include whole grains, fruits, beans and vegetables. The diabetic should avoid corn and potatoes, because their high starch content causes them to turn into sugar much faster.
A diabetic should eat large amounts of protein. This will ensure that muscle tightness is retained. Muscle loss is a side effect of diabetes
3 cups fresh mozzarella, diced
8 small vine riped tomatoes
1/3 cup olive oil
1 glass black olives, sliced or chopped
1 small red onion
1 tsp. garlic powder
2 tsps. Italian seasoning
In a large bowl combine the cubed mozzarella, tomatoes, black olives and onions. Pour olive oil, garlic and Italian seasoning mixture. Throw careful not to tear tomatoes. Refrigerator one hour before serving
Lars’ Western Burger
2 lbs. ground round
1 cup shredded mozzarella cheese
Optional jalapeno, seeded and diced
Salt and pepper to taste
Shape ground round of 10 thin patties. On five of patties, add as much mozzarella cheese and optional diced jalapenos. Cover with the other five patties and press around the edges to seal. Cook on medium-high heat until done. Sprinkle with salt and pepper while cooking. Serve with whole wheat low carb hamburger buns and optional vegetables hamburger
A pre-packaged angel food cake
a large carton whipping cream
1 block fat cream cheese
2 tsps. vanilla
January 10 oz package of low-fat or fat-free sour cream
1 quart strawberries
1 liter blueberry
2 pkgs of some red sugarless Jell-o
½ cup Splenda
In a stand blender Whip cream until stiff peaks form. Add vanilla, room temperature cream cheese, Splenda and cream. Mix until smooth.
Cut angel food cake into equal size and then place into a rectangle baking dish. Set aside.
Next cut half of strawberries and blueberries into bite-sized pieces. Insert a medium sized bowl. Set aside.
Cook Jell-o according to the package. Add cut-up strawberries and blueberries to Jell-o and pour over angel food cake.
Now, ice the cake with sour cream / cream cheese mixture.
Cut reserved strawberries in halves. Use strawberry halves and blueberries to decorate the cake. This cake looks great in an American flag pattern, but any pattern will work.
Refrigerator 2 hours before serving.