Low Glycemic Index/glycemic Load/Diabetic friendly recipes.

_Kitten_Kate

This is where you can post recipes that are diabetic friendly. Recipes that have a low or mild glycemic index- that means below 70. If you are posting here, please add all the ingredients, directions, nutritional content AND the GLYCEMIC INDEX #. If you also know the Glycemic load please add that as well.
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Time2LoseWeightNOW

Panda_1999

Biscuits - Source: dLife.com (don't know GI)

Homemade biscuits with a touch of honey.

Ingredients
1 cup white all purpose flour
1 1/2 tsp low sodium baking powder
1/8 tsp baking soda
1/8 tsp salt
2 tbsp margarine
1/2 cup plain nonfat yogurt
1 tsp honey

Directions
1 Preheat the oven to 425 degrees F. In a small bowl, mix the flour, baking powder, baking soda, and salt; cut in the margarine with a pastry blender or fork until the mixture resembles coarse meal; add the yogurt and honey, stirring just until the dry ingredients are moistened.
2 Turn the dough onto a floured surface and knead four times. Roll the dough to ½-inch thickness. Cut with a cutter or floured water glass about 2 ½ inches wide; place on an ungreased baking sheet. Bake for 10 minutes, or until golden. Serve while hot.

Additional Information
Great recipe when you have the urge for a homemade biscuits.
I have also done these with added herbs (fresh, chopped rosemary or basil so far) mixed in or with flax seeds sprinkled on, lightly pressed before baking.

Makes 8 servings
Amount Per Serving
Calories 91.7
Total Carbs 14.3 g
Dietary Fiber 0.4 g
Sugars 1.6 g
Total Fat 2.9 g
Saturated Fat 0.5 g
Unsaturated Fat 2.4 g
Potassium 111.9 mg
Protein 2.2 g
Sodium 91.9 mg
Dietary Exchanges
1/2 Fat, 1 Starch

Kamikazeflutterby

I really have no idea where these would be on the glycemic index--chickpeas are low, but the sugar is, well, sugar. These are really tasty though, and better for you than a brownie.

http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/

Genius Chocolate-Chip Blondies

(makes 15-20 squares)

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
3/4 tsp baking powder
1/8 tsp baking soda
level 1/4 tsp salt
3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
2 tsp vanilla extract
1/4 cup ground flax or quick oats (20g)
1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)
optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

Nutrition Info
Calories: 74
Fat: 2 grams
Sugar: 6 grams
Protein: 2 grams


Sugar note: I also made a batch using stevia, which I thought were delicious! But my friends informed me they tasted like bars of soap. Therefore, I’ll keep making the stevia version, but just for myself… a tray of blondies all to oneself is never a bad thing! (Edit: commenters have had success with subbing some of the sugar for stevia, with xylitol, with evaporated cane juice, with banana, etc. Please feel free to try any of the ideas people have left in the comment section. But don’t be upset with me if the experiments don’t work out well. I can only vouch for the results if you make the recipe as written!)

Prilla04

Bump

Panda_1999

Easy Salmon Cakes

From EatingWell

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon.

4 servings

Active Time: 30 minutes
Total Time: 45 minutes

Ingredients
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
1 lemon, cut into wedges

Preparation
1 - Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2 - Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3 - Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4 - Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5 - Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Tips & Notes
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Nutrition
Per serving: 324 calories; 10 g fat ( 1 g sat , 3 g mono ); 129 mg cholesterol; 21 g carbohydrates; 31 g protein; 7 g fiber; 585 mg sodium; 97 mg potassium.

Nutrition Bonus: 27% dv fiber, 171 mg calcium (15% dv). GI pretty low - only the type of bread crumbs you use

Carbohydrate Servings: 1

Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat

Panda_1999

From dlife.com

Quiche Minis in a Muffin Tin

1. Quickly saute a cup of fresh or frozen diced peppers and onions in a little oil.
2. Whisk together 8 eggs and 1/4 cup of water.
3. Place one slice of Canadian bacon in the bottom of each well of a muffin tin (assuming 8 wells), and evenly divide veggies among the wells.
4. Pour the egg mixture over top and bake at 350 degrees F until set.
5. Sprinkle tops with shredded cheese after they're cooked and leave in oven for another minute to melt.

Total carbs: about 3g in two quiches

Variations: Make these minis ahead of time and freeze them. Pop two in the microwave for a quick "to-go" breakfast. Or, add a little chili powder and a spoonful of salsa and some sour cream, and make your minis Mexican.