Food can have so many meanings. Nourishment, comfort, fun, survival, indulgence, art, romance, politics and science …. to conjure a few possibilities. Around this holiday time of year, I like to think of food as a celebration. It’s the time, as the bible says, “to eat, drink and be merry”.
Wait a minute. What about diabetes? How does it fit in with all the festivities and exuberance? Quite nicely, thank you, as long as you are willing to use your noodle and make a few worthwhile accommodations by exercising care when it comes to supersize portions, heavy sauces, overly sweet desserts and the urge to hang around all day and indulge in a box of truffles. A mere twinkle of clear thinking before scooping that extra ladle of gravy on the turkey or roast and nodding yes to second helpings will place you in the lottery of reaping the prize of good blood sugar readings. What better gift can any of us hope for? (Well … maybe a new glucose meter that reads 105 every test, just like in the magazine and TV ads).
Sure the pressure is always on to keep BG numbers good, fair, and even. We are constantly “testing” ourselves, striving to maintain good numbers. It’s part of what diabetes care is all about. Choice and possibilities come into play when we pick methods and lifestyles to fit a comfort zone that can accomplish reasonable goals. Healthy food habits and a little daily exercise go a long way towards achieving a positive and rewarding life.
The December holiday season is an opportunity to get up, stretch, move around, go for a bike ride or walk it off after you have dined not wisely, but too well. For me, it’s a time for cooking and baking my perennial list of holiday favorite foods. Cooking for the holidays is a happy time in the kitchen. I’m loaded up on supplies and ready to begin cooking and baking special dishes for enjoyment, gifts and the pure celebration of having lived 2005 as a healthy diabetic.
Can you smell the aroma of winter fruits and vegetable baking, nuts toasting and spices mulling over in Cyber Kitchen? Time to hop on the cyber sleigh and head over to the stove.
|Curried Butternut Squash Soup|
|This wins the taste test prize as the best butternut squash soup. I serve as our first course for Thanksgiving dinner every year and it gets raves and requests for seconds (A cook’s dream come true.) You can adjust the liquid to make it thick or thin, as you like it.|
3 T. peanut oil
|Acorn Squash With Fennel Puree|
|This is the essence of a winter vegetable dish to compliment any holiday dinner table. Serve with a roast, poultry or as a vegetarian dinner with roasted barley. It has been a staple in my holiday cooking collection for years.|
2 small-medium acorn squashes, halved and cleaned of fiber and seeds
|Cranberry Crunch Cookies|
|These cookies are loaded with good stuff and warning: they can be addictive. This recipe makes about 70 cookies. They store well in a cookie jar or other airtight container.|
½ cup canola oil
Nutritional Value: 2 cookies = 95 cal, 2.5 grams protein, 4.2 fat grams, 12 carb grams
Optional Addition: stir in 1 / 2 cup chocolate chips. Changes in nutritional information: 105 cal, same protein, 5.2 fat grams, 13 carb grams
MAY YOUR HOLIDAYS BE FILLED WITH GOOD CHEER AND GREAT BGs