A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (14)The high protein low carbohydrate diet is going well, and I’m seeing results!  I’ve lost 13 pounds so far and I’m not finished yet.  Most importantly, my blood glucose has been very happy – ranging from 110-120 on average.

I knew I’d experience some cravings – I just didn’t know it would happen so quickly.  This week I have wanted PIZZA so much!  I started bargaining – saying if I had a small or personal size pizza, I could just eat everything off the crust and leave the crust.  I’m not sure I really would have done that (I want to think I would have).  As fate and God’s perfect timing would have it, my friend Deanna happened to post a recipe for a low carb pizza.  I was quick to snag it – and I think if I’m having pizza cravings, chances are others are having them too.  So I’m going to share this recipe with you today – you’re welcome!13592757_10207789953284942_1587270977619589536_n (2)Photo courtesy of Deanna Stalnaker

Low Carbohydrate Pizza

INGREDIENTS:

Crust:

4 oz. cream cheese, softened

4 eggs

1/3 c. heavy cream

1/4 c. grated parmesan cheese

1 tsp. chives

1/2 tsp. Italian seasoning

1/2 tsp. wet garlic, minced

2 C. mozzarella cheese

Toppings:

1/2 c. low-carb pizza sauce

1 C. mozzarella cheese

Pizza toppings of choice

INSTRUCTIONS:

Preheat oven to 375 degrees.  Beat together cream cheese and eggs until smooth.  Add cream, parmesan, chives, Italian seasoning and garlic.  Spray 9×13 pan with PAM.  Put 2 C. of mozzarella cheese in bottom of pan.  Pour egg mixture over cheese.  Bake for 30 minutes.  Remove from oven and spread sauce over baked mixture.  Add toppings.  Cover with remaining mozzarella cheese.  Bake until bubbly and brown.  Let stand for 5 minutes before serving.

A low carb diet is not difficult, but it does require some creativity at times.  Thankfully, there is positive support all over the internet, and I’m especially thankful for my friends who are there to help me every day with ideas, recipes and inspiration.  🙂

 

A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (31)

I’m always interested in new recipes that may help me along my weight loss journey.  Most people are looking for healthier ways to eat foods that are typically unhealthy.  I was tickled to see this recipe from Raymonde Bourgeois from Swastika, ON in the April / May 2015 issue of Taste of Home magazine.  It’s PIZZA – and it’s perfectly legal – YAY!!!

Spinach & Artichoke Pizza

Prep:  25 minutes

Bake:  20 minutes

Makes 6 servings

Crust:

1 1/2 to 1 3/4 cups white whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup beer or nonalcoholic beer

Toppings:

1 1/2 tsp. olive oil

1 garlic clove, minced

2 cups (8 oz.) shredded Italian cheese blend, divided

2 cups fresh baby spinach

1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped

2 medium tomatoes, seeded and coarsely chopped

2 Tbsp. thinly sliced fresh basil

  1. Preheat oven to 425 degrees.  In a large bowl, whisk 1 1/2 cups flour, baking powder, salt and dried herbs until blended.  Add beer, stirring mixture just until moistened.
  2. Turn dough onto a well-floured surface; knead gently 6-8 times, adding additional flour if needed.  Press dough to fit a greased 12″ pizza pan.  Pinch edge to form a rim.  Bake 8 minutes or until edges are lightly browned.
  3. Mix oil and garlic; spread over crust.  Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes.  Sprinkle with remaining cheese.  Bake 8-10 minutes or until crust is golden and cheese is melted.  Sprinkle with fresh basil.

Per serving:  290 calories, 10 g fat (6 g sat fat), 27 mg chol., 654 mg sodium, 32 g carb, 5 g fiber, 14 g pro.

Diabetic Exchanges:  2 starch, 1 medium-fat meat, 1 vegetable.

For some diabetics, this may seem like more carbohydrates than you really want.  We all know that most of that is because of the pizza’s crust.  These toppings would make an awesome salad!  It might be a better plan for you to put all of these toppings in a bowl and eat them with a few crackers.

The redeeming quality of this pizza is that it is…  you know – pizza!  Eating a carbohydrate free diet is unsustainable and there are times when you just need pizza crust.  This healthy alternative is for those times.  Enjoy some guilt-free pizza soon!  🙂

 

NATIONAL PIE DAY

TL 1-23 NATIONAL PIE DAY

 

1-23 OUR FAVORITE PIES

The First Pies Appeared around 9500 BC, so they are not only a tradition in our everyday lives, but a force to be reckoned with as diabetics.  We have a choice to make – we can either be miserable and deny that pie exists in society, or we can outsmart the evil parts of it by coming up with a diabetic-friendly alternative…  a kind of pie-like experience that makes us feel as though we get to take part in the pie party!  And you guys know me – I like a good party – so let’s find some smart, diabetic-friendly recipes!

I know it may seem like a contradiction in philosophy when I talk about diabetes and desserts in the same sentence.  I’ve lived with this disease for over 20 years and I’ve learned that you have to make friends with it – I mean you have to find ways to enjoy the same things everyone else does.  You just have to be smart about it.
Where pie is concerned, I focus on the filling.  I’m not a big fan of pie crust to begin with, so the way I handle things seems to work for me.  I usually leave most of the crust on my plate, but I do eat a couple of bites of it.  I don’t think there are enough carbohydrates in two bites of crust to do too much damage.
Stressed spelled backwards is desserts. Coincidence? I think not!  – Author Unknown

If you can make little tartlets instead of one big pie, that seems to help if you’re exercising portion control.  Again, I don’t do a heavy crust, but enough to make it look like I’m being bad.  I use a Greek dough called filo or Phylo dough, a very thin unleavened dough used for making pastries such as baklava.  Any pie crust or bread will have yeast, which will definitely raise blood sugar.  My blood sugar doesn’t spike and stays pretty level if I use the Phylo dough.    By the way, I make a great baklava with sugar-free honey.  It’s the bomb!

I would use Splenda brown sugar and no salt butter in this recipe to make it more healthy.

The real secret to enjoying pie is to make the little individual serving sizes.  She is right, if you make a whole big pie, there is nothing to stop you from devouring the entire thing.  I’ve never used coconut flour, but I suspect it is much lower in carbohydrates than traditional all-purpose white flour.

Key limes are not always at our local market, but it really makes a difference in the flavor of the pie if you don’t use key limes.  I spent a lot of time and money just to end up with a pie that gave me a permanent pucker!  LOL.

 

Life is uncertain. Eat dessert first.  – Ernestine Ulmer

My husband makes a great no sugar added apple pie.  He knows I love cinnamon, so he makes sure it has plenty of cinnamon in it.  No canned filling either – he peels the apples and seasons them perfectly.  When I make a pie, I often “cheat” and buy a can of sugar-free apples or sugar-free cherries.  They’re sweetened with Splenda and nobody can tell they are healthy pies.

So I guess the take-away is:

  • Don’t play the “I can’t eat like everybody else” card.  You can – you just have to be more smart and creative about it.
  • Remember portion control.  For me, having a whole pie in front of me is too much of a temptation, so I like the idea of having my own little pie.  When it’s gone – that’s it.
  • The carbohydrates live in the yeast – so either make your crust very thin, use Phylo dough for your crust, or try a pie with no crust – there are Adkins recipes like that all over You Tube!  I highly recommend the pumpkin bake – it’s the pie without the crust (a.k.a. carbohydrates).
  • It’s okay to buy the canned filling.  You don’t have to peel and core and prep all day long to have a good pie.  Get one can of apple or cherry sugar-free filling sweetened with Splenda.  It works great!
  • If you make key lime pie, make sure you use key limes or you will discover you have a permanent pucker.  You’ve been warned – lol.

There’s no reason a diabetic can’t enjoy a slice of pie once in a while.  Just think – be smart about it.  Enjoy NATIONAL PIE DAY!!!  🙂