Tag: carbs and diabetes

Cauliflower is the new steak

Because steak will never be the new cauliflower, I’ve been making this recipe for cauliflower steaks out of Bon Appetit magazine, as often as possible lately.

Often I tell people that, while I can eat anything with diabetes that I want as long as I cover it with insulin and exercise, etc., I generally avoid white foods, as these tend to be laden with quick-burning, simple carbs.

Of course the cauliflower stands in stark defiance of this rule. For example, if you eat a whole head of cauliflower* you have consumed only 146 calories. That is crazy. Also only 29 grams of carbs and a whopping 12 grams of fiber. For reference, one Clif bar has roughly 250 calories, 42 grams of carbs, and 5 grams of fiber.* As you can see, raw cauliflower is clearly the better cross-country road trip snack.

That’s a joke, but the cauli steak recipe really has changed the way I think about this Brassica. It’s buttery, rich, and delicious, and goes great underneath sauteed ground pork with sage, and I imagine underneath many other meat and vegetarian-based proteins. Plus, diabetically* speaking, the steaks and the accompanying puree both have an almost potato-like heartiness that I often miss, without delivering a big punch of carbs. And also it’s totally beautiful to look at before you eat it or serve it to your loved ones. Let me know your thoughts and variations if you try it out!

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*https://www.nutritionix.com/i/clif-bar/cool-mint-chocolate/5b4f8589a9db904b1fcf24f1

*USDA, google sidebar

*As always, this is a made up word (but aren’t they all?) that you shouldn’t use in scientific papers or elsewhere.

My New Favorite Diabetes “Free Food”

I want to start off by saying that I’ve never liked the term “free food,” whether that refers to an edible’s effect on diabetes management, weight, or anything else one might be concerned with. That disclaimer aside, I use the term to mean a food I can eat without immediately and involuntarily thinking about how it will eventually raise my blood glucose, even if only slightly. The list contains beverages such as water, tea, and coffee (although some people say caffeine has a noticeable effect on their bg, it does not seem to raise mine). I do not add anything to my coffee and put only a splash of unsweetened almond milk in my tea.

Which leads me to my newest craze, and revolution, inspired by a friend of mine who does not have diabetes, but who calls this his, “bedtime drink.”

Whole Foods Brand Unsweetened Almond Milk, heated.

It’s just that simple.

I heat it until it’s almost boiling, like as hot as I would drink tea. If it’s right before bed I have it plain. If it’s earlier in the day I’ll stir in a little bit of unsweetened cocoa (antioxidants!) and then sprinkle, carefully, a dash of cayenne on top.

It’s not a sweet drink, and the carbs are minimal: 2 – 3 grams max. My favorite thing to pair it with, depending on my blood sugar, is 2 blocks of any number of varieties of dark chocolate.

I don’t do the cocoa and cayenne at night because they keep me awake. Also, for people who are sensitive to spice, cayenne can be hard on the stomach. After working at an Indian restaurant for two years and learning to enjoy vindaloo sauce, I learned to love spicy.

Lest you be concerned that I’m promo’ing Whole Foods arbitrarily, this brand in particular is my jam because it does not contain carrageenan, which is an additive derived from seaweed that has been linked to cancer in some studies.

Please note (aka Disclaimer #2): I am not a dietician/nutritionist/or otherwise medical expert. My posts are not meant to advise, but rather to simply share my experiences.