World Diabetes Day

Hey all you fellow Type II Diabetics! The ones who sneak those sugary snacks... a bite here... a bite there... I know you're out there cause I'm there too. But not so much anymore.

A few key rules and you can keep that glucose number down.

First, controlling sugar levels if you're Type II isn't so bad when you make some effort. Like cook it yourself. Bake it yourself. And use the right ingredients.

Now this is optional, but I got rid of grains. Totally. Wheat, Oat, Barley, Corn... whole grain or processed... doesn't matter because in the end, it's sugar.

So you ask what the hell can you eat? Lots. Tons. And it's all good.

Today's feature, in honor of the sweet tooth which need no longer be banished?

The Nut Butter Cups. They seem to be a favorite among my low-carbing, grain-free, gluten-free, diabetic and non-diabetic friends.


Super Easy. Find the Recipe here.

If you are a chocoholic, and love peanut butter snacks, I'm going to give you the secret. Use Crunchy Almond Butter (all natural, roasted) and make your own chocolate. 

Chocolate starts with three ingredients, four if you like it on the lighter side. Cocoa. Cocoa Butter (food grade.) One bag can make up to 8 batches, easy. 



You'll also need sweetener. I use Swerve Confectioners. It's a natural sweetener (using a fermenting process) which leaves no weird tastes or nasty gastric side effects. If you keep these ingredients around you'll never have to reach for a donut or a cookie or god-forbid, an almond joy bar, or even worse, peanut butter cup, again. In under 15 minutes, you can have your fix.

FYI... you can find all your ingredients at Amazon. 

Before you try the nut butter cups... try making your basic chocolate first. Experiment with amounts until your chocolate is just as you like it. Then from there, the chocolate world is your oyster. 

Comments

Post a Comment

Popular posts from this blog

Funny thing about Funny Bones

Image
My favorite snack cake growing up was a Funny Bone. Wrapped in silver foil, like a Ring Ding, but shaped like a Yodel, and filled with this awesome peanut butter cream. Truth? It wasn't real cream, or real peanut butter, and who knows what kind of crap was used to make the most horribly delicious food ever. A few years ago I had an awful craving, actually... more like 10 years ago. I haven't eaten sugar in close to nine years. But back to my story. I went online, and to my utter delight, Gristedes in New York would ship me as many boxes of my childhood obsession as I wanted. I ordered like 7 boxes. I wanted my husband to try them. I wanted my girls to experience the sugary rush of awesomeness. Back then, I had no idea it was so deadly. And now I do. But it doesn't mean I gave up my love of Chocolate and Peanut butter cakes rolled in chocolate. Carolyn, over at AlldayIdreamaboutfood.com, had this great layer cake with peanut butter frosting and ganache. She also had a
Read more

Shots heard round the world, and way too close to home.

I know the buzz today is all about Amy Winehouse. Yeah. I'm sorry she made bad choices too. But in Norway 93 or more people who made good choices are also gone. And will be sorely missed. Their potential will never be known. One, maybe 10 might also have become voices of a generation. So take a moment and express your sadness that one lone misguided singer wasted her talent and her life, and then maybe take a few more if you can spare them to mourn the loss of almost one hundred souls at the hands of a Norwegian madman. You can write off the Norwegian as a crazed lone gunman. Like Jared Loughner. Maybe. But, perhaps not so coincidentally, their insane ideology was identical. Breivik, who admitted to the shooting spree and bomb blast, has said through his lawyer that his actions aimed to "change Norwegian society" which he saw as being undermined by multi-culturalism. That is a frightening statement for anyone to hear, in any country. But here in the US, the hairs on y
Read more

The evolving Brownie.

Image
Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems
Read more