Diabetic Friendly Holiday Recipes Around the Globe

Impress your guests this holiday season with this collection of International Diabetic-Friendly Holiday Recipes from Diabetic Connect 

Chocolate Yule Log 

Chicken Waldorf Salad from Argentina

Jerk Chicken from Jamaica

Apricot and Sherry Glazed Ham from United Kingdom and Ireland

Dutch Oven Pineapple Upside Down Cake from Mexico

Find out how to make these recipes here 

Diabetic Friendly Blueberry Muffins

Freshly baked blueberry muffins - 

Flavored with with citrus and allspice

INGREDIENTS 

SERVINGS 12 

• 1 3⁄4 cups all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons Splenda sugar substitute
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground allspice
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 3⁄4 cup nonfat milk
• 1⁄4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• Cooking spray

DIRECTIONS

• Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.
• Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 400 degrees for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.


Recipe Credit - Food.com

Peanut Butter Cookie Recipe - No Sugar or Flour!

These peanut butter cookies are delicious and you will NOT miss the sugar at all, or the FLOUR. 

That's right, sugarless and flourless peanut butter cookies that taste amazing from Walking on Sunshine Recipes.

These cookies are perfect if you're trying to watch your sugar intake or just trying to watch your calories.  If you really need to be careful with sugar, you should try to use a natural peanut butter brand or one that is lower in sugar.  

Ingredients

• 1 large egg
• 1 cup Splenda
• 1 tsp. baking powder
• 1/2 tsp. vanilla
• 1 cup creamy peanut butter 
• 1 tsp. water
• 1/3 cup chopped peanuts (optional)

Instructions

• Preheat your oven to 350 degrees.
• In a mixing bowl, beat together the egg, Splenda, baking powder, and vanilla for about a minute.
• Add peanut butter and water and beat together.
• The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
• Measure out a heaping teaspoon of batter for each cookie, then using a fork, make indentations into each cookie.
• Spray the fork with cooking spray so it doesn't stick to the cookie.
• Bake 15 minutes until cookies feel firm and are slightly browned.

Source: Walking on Sunshine Recipes 

Make the Perfect Diabetic Friendly Smoothie

Love to start my morning with an easy to make smoothie, and I always include protein powder . . . 

Infographic Credit - Diabetic Connect

Diabetic Breakfast Stuffed Peppers Recipe

A healthy blend of meat, dairy, vegetables, and spices, this breakfast will help you feel alert and well.

Image Credit: Diabetic Connect

Ingredients

• 3 small red, orange, and/or yellow peppers
• 3 oz. breakfast turkey sausage, crumbled and cooked
• 4 eggs
• 2 TBSP fat free milk
• 3 TBSP minced onion
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh parsley
• 1/4 tsp kosher salt
• Pepper to taste

Directions

• Preheat the oven to 350 degrees F.
• Cut the tops off of the peppers, saving them. Remove the seeds from the peppers and set aside.
• Sauté the onions and garlic in the olive oil until fragrant and tender.
• Beat the eggs and milk together. Add the sausage, onion mixture, cheese, parsley and salt and pepper.
• Divide evenly, filling up the peppers. Replace the pepper tops and place in a baking dish. Fill with 1 inch of water.
• Bake for 40-45 minutes.

Nutritional Facts
Servings - 3 (For 1 pepper)
Calories 343
Total Fat 24g
Sodium 484mg
Carbohydrates 9g
Dietary Fiber 2g
Sugars 5g
Protein 23g

This recipe is from Diabetic Connect by Nikki Sheriff
Find more great diabetic breakfast recipes
http://www.diabeticconnect.com/diabetic-recipes/breakfast

Smoothies for Diabetics

Smoothies are a great way to get in multiple servings of fruits and vegetables, along with many essential nutrients. 

The key for diabetics is to monitor the amount of carbs and sugars in any given smoothie and factor that into the amount that you aim to take in each day.

Get all the smoothie recipes here

Chocolate Cake That's Diabetic Friendly

Who doesn't love chocolate cake - and this one is diabetic friendly

Ingredients:

• 2 eggs
• Non-caloric cooking spray
• 1 1/2 cups flour
• 1/4 cup DiabetiSweet
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 2/3 cup safflower oil
• 1/4 teaspoon vanilla extract
• 1 cup 2% milk

Directions:

Preheat oven to 350F. Spray 13”x9” cake pan with non-caloric cooking spray
Lightly beat 2 eggs (until just mixed). Combine beaten eggs and other ingredients in a large bowl. Mix until just blended (do not over-mix).
Bake for approximately 45 minutes (until an inserted knife comes out clean).

Each serving counting as ½ starch exchange and 1 fat exchange.

More diabetic desert recipes via Pinterest
https://www.pinterest.com/CEThompkins/diabetic-deserts/

Fantastic Diabetic Friendly Fudge Recipe

Ingredients

• 2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
• 2-1 OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
• SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
• 1 TEASPOON VANILLA
• 1/2 CUP PECANS CHOPPED

Directions
In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

Nutritional Facts
Servings 1 (Serving size 1 piece)
calories 147
Total Fat 14g
Saturated Fat 0g
Sodium 84mg.
Protein 3g
Carbohydrate 5g
Cholesterol 31mg
Fiber 0g
Dietary Exchange 3 Fat

Find more Diabetic friendly recipes at Diabetic Connect 

9 Diet Tips for Diabetes and High Blood Pressure

Two out of three people with diabetes also have high blood pressure. 

Keeping your diet in check by counting carbs, limiting sugar, eating less salt is key. You can still eat well and manage your conditions with these easy tips. 

Use Spices and Herbs to Pump Up the Flavor 

1. Get zesty 

Photo Credit: The Kitchen

Instead of reaching for the saltshaker, flavor food with citrus zest, garlic, rosemary, ginger, jalapeno peppers, oregano, or cumin.

Since you have high blood pressure, you should get no more than 1,500 milligrams of sodium per day. That's less than a teaspoon. 


Continue reading, and find more diet tips at WebMD 

Diabetic Cheesecake Recipes

Meet the Happy Diabetic Chef

A type 2 diagnosis turned Robert Lewis into the Pied Piper of diabetes with his welcome smile, hopeful message, and good-for-you recipes. Learn about the Happy Diabetic’s mission, plus sample a few of his diabetes-friendly dishes.

Photo Credit - Diabetic Living Online

When Robert Lewis, the Happy Diabetic, was told in 1998 that he had type 2 diabetes, the chef from Davenport, Iowa, just didn’t get it. 

Then his wife signed him up for a seminar on living with diabetes, and it finally hit him: Lewis realized he had to adjust his ways of living and eating.

Lewis, who graduated from the Culinary Institute of America in Hyde Park, New York, and is director of training and development for Happy Joe’s pizza shops, put his chef training to work. 

He started creating diabetes-friendly recipes and teaching a healthy-eating course at a community college.

Continue Reading at Diabetic Living Online

Gluten-Free Recipes for Diabetics

Going gluten-free doesn't have to mean sacrificing your favorite dishes. These tasty recipes for breakfast, lunch, and dinner are smart choices for a diabetic and gluten-free diet. 

This breakfast classic gets a gluten-free twist and boasts just 26 grams of carb for two waffles. Plus, with pumpkin mixed into the batter, they make a great weekend treat.

Note: Recipes are designed to be prepared with gluten-free ingredients and may be suitable for people who live with celiac disease. Check the ingredients lists on foods you use in these recipes to ensure they do not contain gluten.







View this recipe and more from Diabetic Living Online

Diabetic Peach Smoothie

Ingredients

• 1 medium fresh peach, peeled, pitted, and chopped
• ½ cup skim milk
• 1 4-ounce carton non-fat vanilla yogurt
• 1 cup ice cubes
•  ground cinnamon (to taste)

Directions

Place the peach, milk, yogurt, and ice in a blender. Blend until smooth. Turn off machine and scrape down the sides of the blender with a rubber spatula. Blend again.
Pour the mixture into 2 glasses and sprinkle each with a little cinnamon. Serve at once.  (You can garnish with strawberries, if you want to be fancy with this refreshing drink.)

Nutrition Information

Per Serving: 101 calories (0% calories from fat), 22 g carbohydrates, 5 g protein, 0 total fat (0 saturated fat), 1 g dietary fiber, 3 mg cholesterol, 65 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (1/2 fruit, 1 skim milk)


Recipe Source: http://www.diabeticlifestyle.com/recipes/beverages/peach-smoothie

Favorite Diabetic Friendly Deserts

Crock Pot Pork - Diabetic Friendly

Enjoy a steaming bowlful of this meaty, mouth-watering dish and you’ll know from the first taste why it’s a long-time favorite in the Diabetic Connect community. Only 8g carbs!

Photo Credit: Diabetic Connect
















Ingredients

2 Pounds Boneless Pork Shoulder Ribs

1 T Olive Oil

1 T Montreal Steak Grill Mate (McCormick)

1/4 C Slivered Onion

3 Whole Cloves Garlic

1/4 C Fresh Cilantro

1 t Cinnamon

1 t Corriander

1 t Cumin

1/2 t Alspice

1/3 C lime juice (Fresh keylime is best)

1/4 C Agave Nectar (raw or amber)

1 15 oz Can of Diced Tomatoes with Garlic and Onions

Directions

In a measuring cup, whisk lime juice with Agave nectar and set aside.

Coat large skillet with olive oil and place raw pork in to sear over medium heat. Sprinkle with Montreal Seasoning as you turn to brown each side.

While the meat is searing, place all your raw veggies and spices into 4 qt crock pot. Place each piece of meat ontop on first layer in crock pot. Be sure to leave space between each piece.

Pour undrained can of tomatoes and lime juice mixture over meat, cover and turn on high for 2 hours.

Reduce your heat to low and cook for another 2-4 hours until prok falls apart and maks a stew like soup.

This is fantastic on rice with black beans or just in a bowl with some whole grain dipping bread.

You can reduce the calories and carbs by using stevia or xylitol in lieu of the Agave Nectar. If you use stevia, only one packet should be required. None of these should spike your sugars.


Nutritional Facts
Servings 8
Yield 8 servings
Carbohydrates 8g
Calories 348
Sodium 136mg
Protein 28g
Fat 33g

Check out more "Potluck Favorites" at Diabetic Connect

Yummy Splenda Peanut Butter Cookies

Easy to make cookies with a nice soft texture. You will want to make double batches because they won't last. 

DON'T be tempted to use more flour. The batter is very soft, which is why you need to refrigerate it before scooping onto the cookie sheet.









INGREDIENTS:

1/4 cup Splenda Sugar Blend
1/4 cup Splenda Brown Sugar Blend
1/2 cup peanut butter (chunky or smooth)
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/4 teaspoon salt

DIRECTIONS:

1. Mix Splenda and softened, until smooth and without lumps.
2. Add egg and mix.
3. Add peanut butter and mix.
4. Add remaining ingredients and mix.
5. Cover and refrigerate until the batter is firm (1 to 2 hours)
6. Heat oven to 370 degrees.
7. Scoop out small balls ... about 1 1/2 inches in diameter
8. Using a fork, gently press each dough ball.
9. Bake 10 minutes or until light golden brown ... do not over bake.
10. Cool cookies on baking sheets for 5 minutes and then transfer cookies to wire rack and cool to room temperature.

My advice is to make two batches because the first one will be gone before the cookies cool!

NOTE: It is important to use the Splenda BLENDS not the Splenda Granulated Sugar. White Sugar Blend. Splenda's White Sugar Blend has been especially designed for baking. It provides functional properties for your baked goods - such as browning, volume, texture and moistness.

Source: http://www.squidoo.com/splenda-cookies

Diabetic Chicken Recipes

Remember to skin it before or after cooking. 

Chicken Veggie Dish

Ingredients

• 12 ounces boneless chicken breasts
• 8 ounces cauliflower
• ½ pounds mushrooms
• 8 ounces flour
• 3-4 medium-sized green onions
• 3 tablespoons dry sherry
• 3 teaspoons vegetable oil
• 8 ounces broccoli flowerets
• 2 tablespoons low sodium soy sauce
• 1 teaspoon arrowroot
• ¼ teaspoon sesame oil
• 1 teaspoon ginger root

Preparation

Skin the chicken and cut it into small pieces, after removing fatty substances. Dice the mushrooms and chop the green onions into one inch pieces. In two tablespoons of water, dissolve the arrowroot and set aside. Heat the vegetable oil in a deep non stick pan and stir-fry the chicken on high heat. When the chicken is thoroughly cooked, transfer it into a plate and let it warm. In the same pan, stir-fry cauliflower and broccoli for 2-3 minutes. Put in the green onions, sherry, soy sauce, mushrooms and ginger-root and cook on medium heat, while stirring continuously. Pour in the dissolved arrowroot, chicken and sesame oil, and mix well. Cover with a lid and let it cook thoroughly. Garnish it with peanuts and serve hot.

Low-Fat Chicken Salad

Ingredients

• 1 cup plain low-fat yogurt
• 1 teaspoon caper juice
• 12 ounces poached chicken
• 1 watercress
• 3 teaspoons dried leaf basil
• 4 small green onions
• 4 large romaine lettuce leaves
• 2 teaspoons tomato paste
• pepper- as per taste
• 1 teaspoons capers
• 1-2 tomatoes
• Pita bread

Preparation

Chop the green onion and basil into small pieces, and slice the chicken into large chunks. In a small bowl, take caper, tomato paste, caper juice, yogurt and pepper. Add watercress and mix well. Take a salad bowl, and place the onions, chicken and basil in it. Pour in the seasonings, and mix well. Top it with tomato slices and leftover watercress. Spread on romaine leaves and serve with pita bread.

Veg-Chicken Sandwich

Ingredients

• 4 ounces chicken breasts, boneless and skinless
• ¼ teaspoon horseradish
• 3 teaspoons low salt, low fat mayonnaise
• 4 ounces mushrooms
• ¼ teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic
• 4 multigrain crisp rolls
• 2 medium-sized onions
• butter flavored cooking spray
• 2 teaspoons ketchup

Preparation
Preheat the oven at 350 degrees. Grill the chicken for 5-10 minutes and turn it frequently so that the whole chicken is cooked thoroughly. Take it out of the oven and let it cool so much as to become warm. Chop the mushroom, onions and garlic into thin pieces. Take a non-stick pan and grease it with the cooking spray. 

When the oil gets heated, add onions and mushrooms, and fry on medium to low heat. Put in the garlic and stir for 2-3 minutes. When the mushrooms are fully cooked, take it off the heat and keep aside. By this time the chicken must have become warm, so chop it into small slices and place it in a mixing bowl. Add the fried mushrooms, onions and garlic and blend well. Put in Worcestershire sauce, ketchup, mayonnaise, mustard, horseradish and mix well. Stuff this into the rolls, and enjoy the delicious veggie chicken sandwich.

These chicken recipes have all the essential nutrients and at the same time are planned keeping in mind the needs of diabetic patients. 

Source: http://theturbulencetraining.com/diabetic-chicken-recipes.html

Diabetic Friendly Quesadillas

Quesadillas con Frijoles Refritos - Low-Carb Mexican inspired favorite 

Easy tortilla snacks, filled with refried beans, salsa, corn and cheese, with a fraction of the fat and calories of the usual fare.

Time: 25 minutes (15 minutes prep)










Ingredients
1 cup fat-free refried beans

2 tablespoons hot salsa, plus more for dipping

12 6-inch corn tortillas

1 cup frozen corn, thawed

1/3 cup chopped fresh cilantro

1/3 cup chopped scallions

3/4 cup finely grated Monterey Jack cheese, (3 ounces)

Directions
Preheat oven to 400°F. Line a baking sheet with foil.

Combine refried beans and 2 tablespoons salsa in a small bowl.

Place a tortilla directly on a stovetop burner (gas or electric), set at medium, and toast, turning frequently with tongs, until softened, about 30 seconds. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas in the same manner.

Lay 6 of the softened tortillas on the prepared baking sheet. Divide the bean mixture among these tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with the remaining softened tortillas and press to seal.

Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.


Nutritional Facts
Servings - 6
Calories - 224
Added Sugars - 0g
Carbohydrates - 35g
Cholesterol - 13mg
Dietary Fiber - 6g
Fat - 6g
Monounsaturated Fat - 2g
Potassium - 169mg
Protein - 10g
Saturated Fat - 3g
Sodium - 285mg
Carbohydrate Servings - 2
Exchanges (2 1/2 starch - 1/2 high-fat meat)

Recipe Source: Diabetic Connect

Broccoli Salad with Peanut Dressing

Love broccoli, bell peppers, red onions and peanut butter - this one sounds like a hit to me!

Ingredients

4 cups broccoli florets
1 medium red bell pepper, cut in thin strips, about 1 cup
1/3 cup red onion, cut in thin crescents
3 Tbsp. smooth peanut butter, natural and unsweetened
2 tsp. roasted sesame oil
1-2 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
1 Tbsp. reduced-sodium soy sauce
2 tsp. agave syrup
Pinch of salt
Ground black pepper
Red pepper flakes, optional

Directions

Place steamer basket in large saucepan. Add water to depth of 1 inch. Cover and bring the water to boil. Add broccoli, cover and steam over medium-high heat until tender-crisp, 3 minutes. Transfer broccoli to mixing bowl. Add bell pepper and onion.

In small bowl, combine peanut butter and sesame oil. Add vinegar, lime juice, soy sauce and agave and whisk until dressing is smooth. Season dressing to taste with salt and pepper. Pour dressing over vegetables and use fork to toss until salad is well coated. Sprinkle on red pepper flakes, if using, and mix to combine. Cover, and refrigerate the salad for 1 hour before serving, or up to 24 hours. Toss well before serving.

Nutritional Information (Per Serving)
Calories: 146
Protein: 6 g
Sodium: 255 mg
Fat: 9 g
Saturated Fat: 2 g
Carbohydrates: 17 g 

Source: Diabetic Gourmet

Easy to Make Diabetic Buttermilk Biscuits

Happy New Year!

Started off my day with these delicious biscuits, and wanted to share the recipe

Diabetic friendly, buttermilk biscuits are a southern favorite that goes with any meal! 

Ingredients:

2 1/4 cups flour
2 tsp baking powder
3/4 tsp baking soda
1 tbsp sugar
5 tbsp low-fat margarine
1 cup buttermilk
nonstick cooking spray
wax paper

How it's made:

Preheat oven to 400°. In a medium mixing bowl combine 2 cups of flour, baking powder, baking soda, and sugar. Stir until well blended, then cut in margarine using a fork or pastry blender. 

Once small balls begin to form add buttermilk and stir until moist. Spread out wax paper and coat with remaining flour. Transfer dough to wax paper and knead until smooth. Dough should be soft and light to the touch. Pat dough out to 1/2 thickness, then cut out biscuits using a 2 inch round cutter. Lightly grease baking sheet with nonstick cooking spray. 

Arrange biscuits on baking sheet and bake for 10 - 12 minutes. Let biscuits cool on wire rack for 3 - 5 minutes before serving.

Makes about 20 biscuits.


Recipe & Photo Source: Diabetic Health & Wellness