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    You are in: Home / Community Forums / Diabetic Cooking / March is National Nutrition Month
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    March is National Nutrition Month

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    PaulaG
    Sun Mar 03, 2013 2:08 pm
    Forum Host
    We enjoyed a wonderful Sunday dinner Sole Piccata by KathyRose in RI. It was served with a wild rice blend and steamed broccoli. Awesome!
    Elmotoo
    Sun Mar 03, 2013 7:51 pm
    Forum Host
    Wow, dinner tonight was SOOO GOOOD!! And nearly fat free when I think about it. Pork tenderloin, browned in a dry but seasoned cast iron skillet then braised in a sauce of white balsamic vinegar, honey, grainy mustard & thyme. Polenta with charred corn & just a week bit of butter. Sweet & sour red cabbage with brown sugar & white balsamic. GONE except for a few bites of pork for dd's lunch. dh complained he didn't get enough cabbage. icon_rolleyes.gif OH! I did saute the cabbage in a coupe TBs of oil. but 4TB's for 3 dishes for 4 people isn't bad.
    I'mPat
    Sun Mar 03, 2013 8:40 pm
    Forum Host
    My dietician has directed me to have some fat in my diet as it is essential for the body but must choose the good ones such extra virgin olive oil or even eat half an avocado she refers to them as ESSENTIAL FATS.


    Pat
    Sharon123
    Mon Mar 04, 2013 12:02 am
    Forum Host
    Hi! wave.gif

    I had brown rice and barley, mashed potatoes, and then potato salad and coleslaw. Not very balanced nutrition today, but it was good!
    I'mPat
    Mon Mar 04, 2013 4:35 am
    Forum Host
    I am insulin dependant diabetic and have a tendency to stick to a low to medium GI diet as that give me better control over my BGL's and have to take less insulin then well I was looking for the GI level in All Bran and found the following site

    http://www.the-gi-diet.org/lowgifoods/

    and the surprising thing is there are a few foods there were the GI level is different for the USA and UK/Australia, just found it interesting and as they are popular brands got me thing WHY.


    Pat
    Dreamer in Ontario
    Mon Mar 04, 2013 5:51 am
    Food.com Groupie
    Thanks for the link, Pat. I've bookmarked the site.
    PaulaG
    Mon Mar 04, 2013 7:51 am
    Forum Host
    Elmotoo wrote:
    Wow, dinner tonight was SOOO GOOOD!! And nearly fat free when I think about it. Pork tenderloin, browned in a dry but seasoned cast iron skillet then braised in a sauce of white balsamic vinegar, honey, grainy mustard & thyme. Polenta with charred corn & just a week bit of butter. Sweet & sour red cabbage with brown sugar & white balsamic. GONE except for a few bites of pork for dd's lunch. dh complained he didn't get enough cabbage. icon_rolleyes.gif OH! I did saute the cabbage in a coupe TBs of oil. but 4TB's for 3 dishes for 4 people isn't bad.



    That does sound like an amazing dinner. yummy.gif
    PaulaG
    Mon Mar 04, 2013 7:53 am
    Forum Host
    I'mPat wrote:
    My dietician has directed me to have some fat in my diet as it is essential for the body but must choose the good ones such extra virgin olive oil or even eat half an avocado she refers to them as ESSENTIAL FATS.


    Pat


    Thanks for sharing Pat. I remember back when my DH first had atrial flutter in the early 90's. The hospital gave us a crash course on making things low fat or no fat. I am really glad that things have turned around and once again the medical world is embracing the need for "healthy" fat.
    PaulaG
    Mon Mar 04, 2013 7:55 am
    Forum Host
    Sharon123 wrote:
    Hi! wave.gif

    I had brown rice and barley, mashed potatoes, and then potato salad and coleslaw. Not very balanced nutrition today, but it was good!


    Hi Sharown I agree it sounds good. For me I have to have some protein thrown in there. Even though I'm not diabetic (DH is) I can get a carb crash if I don't balance them out. That is a real ugly feeling.
    PaulaG
    Mon Mar 04, 2013 7:58 am
    Forum Host
    I'mPat wrote:
    I am insulin dependant diabetic and have a tendency to stick to a low to medium GI diet as that give me better control over my BGL's and have to take less insulin then well I was looking for the GI level in All Bran and found the following site

    http://www.the-gi-diet.org/lowgifoods/

    and the surprising thing is there are a few foods there were the GI level is different for the USA and UK/Australia, just found it interesting and as they are popular brands got me thing WHY.


    Pat


    Pat, thanks for the link. They why may have to do with packaging for local tastes or availability of products. I'm also gluten free and I was checking out Frito Lay a while back. They said that the gluten free status of some brands could be affected overseas because of the products used and/or processing in other countries.
    Elmotoo
    Mon Mar 04, 2013 8:32 am
    Forum Host
    Sharon123 wrote:
    Hi! wave.gif

    I had brown rice and barley, mashed potatoes, and then potato salad and coleslaw. Not very balanced nutrition today, but it was good!

    it's ok. some days were meant to carb out!
    Elmotoo
    Mon Mar 04, 2013 8:34 am
    Forum Host
    PaulaG wrote:
    I'mPat wrote:
    My dietician has directed me to have some fat in my diet as it is essential for the body but must choose the good ones such extra virgin olive oil or even eat half an avocado she refers to them as ESSENTIAL FATS.


    Pat


    Thanks for sharing Pat. I remember back when my DH first had atrial flutter in the early 90's. The hospital gave us a crash course on making things low fat or no fat. I am really glad that things have turned around and once again the medical world is embracing the need for "healthy" fat.

    i agree. it's difficult for some... my mom is a cardiac rehab nurse & is SO NONONONO fat. trying to retrain her brain.
    Elmotoo
    Mon Mar 04, 2013 8:40 am
    Forum Host
    I'mPat wrote:
    I am insulin dependant diabetic and have a tendency to stick to a low to medium GI diet as that give me better control over my BGL's and have to take less insulin then well I was looking for the GI level in All Bran and found the following site

    http://www.the-gi-diet.org/lowgifoods/

    and the surprising thing is there are a few foods there were the GI level is different for the USA and UK/Australia, just found it interesting and as they are popular brands got me thing WHY.


    Pat


    Thank you, Pat. I've bookmarked it too.
    I'mPat
    Mon Mar 04, 2013 8:52 am
    Forum Host
    On the fat issue I think it is an issue of moderatrion yes you require some but just need to choose the right ones and in moderatrion.

    Pat
    PaulaG
    Tue Mar 05, 2013 8:10 am
    Forum Host
    Pat, I think you are right. I really prefer to use healthy fats. I think I read somewhere that using some healthy fats is suppose to keep your hunger satisfied longer.
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