Diabetes: 6 delicious and healthy recipes to keep your blood sugar in check

Because diabetics must follow a strictly healthy diet that excludes the sugars, carbohydrates, and saturated fats they freely enjoyed before being diagnosed with the disease, they often complain of a lack of flavor or taste in their food. Yes, but just because you have diabetes doesn’t mean you can’t combine health and taste. All you need to do is switch to healthy, low GI foods that are high in protein, fiber and antioxidants to keep your sugar levels in check. Switching to whole grains, healthy herbs and spices, low-fat dairy, and green and leafy vegetables can actually add more variety to your diet, and if you’ve planned your meals in advance, you’ll likely be eating more than your regular diet. (Also read: Diabetes: Warning signs of high blood sugar appearing on the skin)

Here are six healthy diabetes-friendly recipes shared by Head Chef Shivangi Panwar, Baale.

1. Spicy Coconut Shrimp (Asian)

spicy coconut shrimp

material

1 cup quinoa, rinsed

2 cups of water

1/4 teaspoon salt

shrimp:

1 teaspoon olive oil

1 medium onion, chopped

1 tablespoon fresh ginger root, chopped

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 pound uncooked shrimp (26-30 shrimp per pound), peeled and deveined

2 cups (about 7 ounces) fresh snow peas, trimmed

3 tbsp light coconut milk

1 tablespoon orange juice

1/4 cup sweet chopped coconut, toast

1/4 cup chopped fresh coriander

Method

– In a large pot, combine quinoa, water and salt. bring to a boil.

– Reduce heat. Cover and simmer 12 to 15 minutes or until liquid is absorbed.

– Remove from heat; fluff with a fork.

– Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add onions; Cook and stir 4 to 6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne. Cook 1 minute longer.

– Add shrimp and snow peas to pan. Cook and stir 3 to 4 minutes or until shrimp is pink and snow peas are crisp and tender.

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– Mix coconut milk and orange juice. Heat up. Serve with quinoa. Place coconut and cilantro on top of each serving.

2. Goa Shrimp Curry (Indian)

goa shrimp curry
goa shrimp curry

material

1kg peeled shrimp

paste and paste

1 grated coconut

4 dried red chillies

1 heaping teaspoon of cumin

½ teaspoon turmeric powder

crush

3-4 chili peppers

Tamarind water 3/4

1 finely chopped onion

salty

Method

– Combine the masala paste and crushed masala in a pan and cook for about 20 minutes, adding water if needed.

– Then add the cleaned and peeled shrimp with salt and simmer until the shrimp is cooked.

3. Dahi Wali Bindi (Indian)

dahi wali hindi
dahi wali hindi

material

4 tablespoons vegetable oil

1 cup onion

400 grams in hindi.

1 teaspoon cumin seeds

1/4 teaspoon

2 teaspoons ginger garlic paste

2-3 green chillies cut in half

1 teaspoon coriander powder

½ teaspoon turmeric powder

2 teaspoons Kashmir red chili powder

Cumin powder ½ teaspoon

salty

1 cup yogurt

1 teaspoon all-purpose flour

½ teaspoon garam masala powder

Method

– Wash the bindi and wipe it with a kitchen towel.

– Cut them into 1 inch lengths.

– Heat the oil in a pan.

– Add bindi and fry until slightly browned.

– Drain on a plate.

– Add onions and fry until golden brown.

– Add cumin seeds and hing and fry for a few seconds

– Add ginger and garlic paste and green chillies and simmer for 2-3 minutes.

– Add 1/2 cup water and cook for 1 minute.

– Add coriander powder, turmeric powder, red chili powder, cumin powder, salt to taste and cook for 1 minute.

– Whisk the yogurt into the all-purpose flour, add to the pan and heat for 2-3 minutes until the oil begins to separate from the sides.

– Add fried bindi and 1 cup of water and cook for 3-4 minutes.

・Add garam masala powder and mix well.

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– Garnish with fresh coriander and serve hot.

Please be careful

Always wash okra properly and dry with a kitchen towel. To prevent the bindi from becoming slimy, let it rest for at least 30 minutes before using.

Use well-whisked yogurt to prepare the curry. Do not add yogurt in its natural form, as it may not give the gravy a smooth, silky texture.

Also, add the fried okra to the curry at the end or a few minutes before the final serving.

4. Charcoal-grilled fish flavored with green chilies, coriander, and coconut (Western food)

Charcoal grilled fish flavored with green chillies, coriander and coconut
Charcoal grilled fish flavored with green chillies, coriander and coconut

material:

1 small red onion finely chopped

1 teaspoon finely grated ginger

1 teaspoon mustard seed

20 g (¼ cup) shredded coconut

1 truss tomato, seeded and finely chopped

1 fresh green chilli, seeded and thinly sliced

1/4 cup fresh chopped coriander

1 tablespoon lime juice

A pinch of granulated sugar

4 pieces of firm white fish fillet (about 150g each)

steamed green beans, to serve

Enjoy the steamed asparagus

Method:

– Place the frying pan on medium heat. spray oil. Stir the onion for 5 minutes or until softened. -Ginger and mustard seeds he stirs for 30 seconds or until fragrant. Stir in coconut for 1-2 minutes or until light golden. Set aside to cool slightly. Stir in tomatoes, chillies, coriander, lime juice and sugar.

– Preheat your barbecue grill or char grill to a high temperature. Spray the fish with oil. Cook on the grill for 2 to 3 minutes per side or until golden brown and fish flakes easily when tested with a fork.

– Divide steamed vegetables among plates. Top with fish and a spoonful of coconut mix.

5. Veggie Thai Curry Soup (Asian)

veg thai curry soup
veg thai curry soup

material:

1 pack (8.8 oz) thin rice vermicelli or uncooked angel hair pasta

1 tablespoon sesame oil

2 tbsp red curry paste

1 cup light coconut milk

1 carton (32 oz) low sodium chicken broth

or vegetable soup

1 tablespoon low-salt soy sauce or fish sauce

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1 pack (14 oz) firm tofu, drained and diced

1 can (8-3/4 oz) whole baby corn, drained and cut in half

1 can (5 ounces) bamboo shoots, drained

1-1/2 cups fresh sliced ​​shiitake mushrooms

1/2 medium-sweet red pepper, finely chopped

fresh basil leaves and lime wedges

Method:

– Prepare noodles according to package directions.

– On the other hand, in 6 quarts. In a stockpot, heat the oil over medium heat. Add curry paste. Cook for about 30 seconds until fragrant. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce. bring to a boil.

– Add tofu and vegetables to stockpot; simmer 3-5 minutes until vegetables are crisp. Drain the noodles. Add to soup. Garnish each serving with basil. Garnish with a wedge of lime.

6. Unsweetened panna cotta

sugar free panna cotta
sugar free panna cotta

material:

1 tablespoon gelatin 1 envelope

2 tablespoons cold water

2 cups fresh cream

1 cup milk of your choice I used unsweetened coconut milk

1/3 cup granular sweetener of monk fruit sweetener or erythritol

2 teaspoons vanilla essence

Method:

– Lightly grease 8 1/2 cups or 4 1 cup ramekins and set aside. In a small bowl, combine gelatin and cold water with a whisk. Let it sit until it thickens.

– Put the rest of the ingredients into the pan. Bring to a boil over medium heat, stirring regularly. When it starts to boil, reduce heat to low and simmer for a few minutes, then remove from heat.

– Add the gelatin mixture to the pan and whisk well until combined and smooth. – Spread panna cotta mix on ramekin and let cool to room temperature. Once cooled, place in refrigerator for at least 4 hours or overnight.

– Once the panna cotta has hardened, remove it from the refrigerator. Using a slightly damp knife, run it along the side of the ramekin for easy removal. Place the ramekins upside down on a plate.

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