Daily menus are provided to demonstrate a good balance among carbs, proteins, fats, sodium, and nutrients. Managing sodium is important because often diabetes comes hand-in-hand with high blood pressure. Combining carbs with fiber, proteins, and/or fats ensures that the sugars will enter the blood stream more slowly.
Breakfast: Egg white and cheese sandwich (1 egg white, 1 Kraft 2% cheese slice, 1 Western Alternative English muffin, toasted)
Approximate nutritional values: Calories 182, Sodium 650mg, Fat 3g, Fiber 7g, Net Carb 18g
Snack: Small apple
Approximate nutritional values: Calories 55, Sodium 1mg, Fat 0g, Fiber 2.5g, Net Carb 12g
Lunch: Chicken salad sandwich
1 boneless, skinless chicken breast half, 1/8 cup Canola mayonnaise, 1/4 cup finely chopped celery, 2 slices Orowheat double-fiber bread
(bread fiber = 12g, celery fiber = .5g), plus carrots and olives with dressing (fiber = 2g)
Snack: 2 South Beach cookies (fiber = 3g)
Dinner: Grilled sirloin steak, asparagus, and blueberry crisp for dessert (asparagus fiber = 2g, blueberry crisp fiber = 4g)
I am a type 2 diabetic, but I’m not a chef. In fact, I hate to cook. I like convenience foods that taste good. But I have to eat healthy–low carb, high protein, high fiber, low sodium, high nutrient content. Balancing all that can be a challenge, but like so many other diabetics who finally start paying attention to their lifestyle, I drank the (sugar-free) kool-aid and became obsessed with learning to eat right. With this blog, I share product reviews, recipes, and just generally helpful hints I have learned from my obsessive research. My husband thanks you for reading, so he doesn’t have to pretend to listen to all my latest findings and be fascinated by them.
