top 10 recipes for diabetics?

Answer 1

1) Exercise ( walking15,000 steps a day for elderly)
2) Eat Brown rice
3) avoid any sugar
4) Drink only water
5) eat More vegetables
6) Avoid red meat
7) wear good footwear
8) check your feet everyday for cuts or wounds
9) Eat at regular time
10) sleep early

Hope the above helps

Answer 2

1

Answer 3

2

Answer 4

(1) eat not sweats (2) take long walk in the morning and evening (3) check suger level every month/2months (3) eat meals on almost fixed time (4) take medicine on fixed time (5) intake of salt minimum (6) no fried food (7) take lot of salads of fresh vegetables with minimum salt and fresh lime juice for taste (8) take fruits as recommended by doctor (9) avoid rice (10) avoid drinks, (11) check your eyes and killdney regularly (12) dont walk barefoot

Answer 5

heres a couple from my diabetic cook book .the glaze is not sugar free but the cake is and is fantastic! Chipotle Apple Pecan Cake 3 cups all purpose flour 2 tsp. cinnamon 1 ½ tsp. nutmeg 1 tsp. baking soda 1 tsp. chipotle pepper powder ¾ tsp. ground ginger or 1 tsp. fresh grated ½ tsp. white pepper ¼ tsp. kosher salt 1/8 tsp. ground cloves 1 ½ cup vegetable oil 1 ¾ cup Splenda® or xylitol (substitute same amount of sugar for regular diets) 3 large eggs 1 Tbs. vanilla 3 cups sweet-tart apples, peeled, cored, and diced 1 cup roasted pecans, chopped Spicy Caramel Glaze ½ cup packed brown sugar ¼ cup butter ¼ cup heavy whipping cream ¼ to ½ tsp. ground chipotle powder 1 tsp. vanilla Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda® and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and bake at 325° for about 1 ½ hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about 2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving. Serves 16 Molten Irish Cream Chocolate Cakes ½ cup butter 4 oz. bittersweet chocolate 2 large eggs, slightly beaten ¼ cup Splenda® or sugar 1 Tbs. Irish cream liqueur 1 Tbs. flour 8 Tbs. Irish cream liqueur, divided; optional garnish Lightly butter four 5” Dutch ovens. In an 8” or 10” Dutch oven pour 2 cups water into bottom then place a glass or metal bowl over the Dutch oven, being careful to be sure water does not touch the bottom of the bowl. Pour butter and chocolate into bowl and simmer water to slowly melt butter and chocolate. Stir the mixture 2 times during the melting process. Add eggs, Splenda®, and liqueur, Beat with a wire whip until foamy. Beat un flour until just combined. Pour equal amounts of batter into each Dutch oven. Bake at 450° for 10 to 15 minutes, or until set around edges and soft in the center. Let stand 5 minutes then invert onto small plates. Drizzle 2 Tbs. liqueur around the edges of each cake (optional) Serves 4

Answer 6

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