Food Choices

So, being diabetic is much more complex than I ever could have imagined. My father always made light of it saying he just had “a little sugar”. As did my grandfather; all the Meyers men had “the sugar”. It didn’t sound so complicated really, just don’t eat sweets. Little did I know; and forget all the other health risks that come with it.

Everything is sugar for a diabetic; rice, potatoes, all bread (rye and pumpernickel are best), carrots, peas, fruit (do not eat bananas) and of course the usual suspects, deserts and sweets of all kinds. I do find that I can eat a small amount of dark chocolate without adverse effect. And this is not an exhaustive list.

As an aside, I personally detest those people who arrogantly declaim that you can “cure diabetes with diet and exercise”. My disease is genetically acquired and can be controlled with diet and exercise but cannot be cured. I am definitely not obese and my legs are skinny enough thanks. And there are those that say “well it’s the net carbs” or “don’t count the sugar alcohols.” For me, and every diabetic is different, it is the total carb count without these excuses that is the best predictor of a sugar spike.

For a long time I used Glucerna (diabetic brand) shakes for breakfast as I am not much of a morning eater. Then I discovered that the Atkins shakes are cheaper, taste better and have fewer carbs than Glucerna (I still travel with them and my suitcase always gets searched because they x-ray as a bomb like shape). Then I started making my own with whey protein, almond milk, ice, berries, dehydrated greens (a bag of spinach always goes bad before I can use it) and a splash of sugar free raspberry or pomegranate syrup to amp the taste and sweetness (yes, I have a terrible sweet tooth). But I tend to put too many berries in, thus negating the good blood sugar effect.

After several years I just got bored with shakes and went searching for alternatives. I found the recipe I am sharing here. They are yum, easy and are filling enough to hold me until lunchtime and they do not raise my blood sugar. So here it is.

GRAIN FREE CRANBERRY ORANGE BREAKFAST COOKIES:

2 cups almond flour plus 2 tblsp. 1/4 cup shredded coconut (original recipe calls for unsweetened, hard to find so just use regular baking coconut, not enough to raise blood sugar) 2 tblsp. hemp hearts, flax seed or chia seed (see note at the end) 1/2 teas. each sea salt, baking soda, cinnamon 2 large eggs lightly beaten 1/3 cup coconut oil 1/4 cup maple syrup or honey (use maple if you have it – delicious – can reduce slightly to account for the coconut if you like) 1 teas. orange zest (more won’t hurt) 1 teas. pure vanilla 1/2 cup dried cranberries or cherries (so far 1/2 and 1/2 is yummiest) 1/2 cup unsalted raw pecans, chopped

Peheat to 325 and line a baking pan with parchment or a silicone mat. In a large mixing bowl, whisk together almond flour, coconut, hemp/chia/flax, salt, baking soda and cinnamon. Add eggs, oil, maple/honey, orange zest and vanilla. Mix on medium until well combined. On low speed add dried fruit and pecans and mix until combined.

Using a metal quarter cup measure, drop on baking sheet one inch apart, bake approx. 25 mins until golden and not doughy. They will be sticky but if you give the cup measure a hard quick shake it will drop out. Cool on rack. will keep about 4 days in fridge, freeze for up to 3 months.

NOTE: If you use hemp hearts they will be softer and spread more. If you use chia or flax they will be denser and hold shape when baked. I prefer the chia/flax over the hemp hearts which are also expensive and hard to find.

Bon Appetit and A Votre Santé!

Author: Trienah Meyers

I am a singer, a writer, a mother, a teacher. I am learning to live life differently at this new stage of life. Adventures, food, music, books, friends, religion. Everything is interesting. Everything old is new again. I am also available to write blog posts for your business, your monthly newsletters, your speeches. Proofreading and copy editing also available.