Diabetes: Food For Thought
Take steps to protect your health with a healthy dose of exercise and award-winning recipes.
Post Staff
From the May/June 2005 Issue
With over 13 million Americans diagnosed with diabetes and another 16 million at high risk, physicians, health advocates, and government leaders are scrambling to find solutions to the expanding problem.
In study after study, the twin pillars of diet and exercise continue to emerge as the building blocks of any successful program to prevent or reduce the complications of type 2 diabetes. For adults over 60 at increased risk for type 2 diabetes, losing even a small amount of weight and increasing one's physical activity can add up to big rewards in the battle against the disease.
Unlocking the secret to more healthful meals starts by choosing the right foods in the right combinations, transforming an otherwise bland diet into scrumptious menus the entire family will enjoy.
But don't take our word for it. Try the following omega-3-rich fish and low-fat veggie recipes that Post editors have selected from Cooking and Baking for Diabetics by Dr. Hans Hauner and Friedrich Bohlmann. This new educational health and recipe resource boasts over 200 recipes that will allow you to discover how diverse and sensational today's diabetic diet can be.
Baked Salmon With Cucumber Salad
(Makes 2 servings)
½ onion
4-5 sprigs fresh dill
2 slices salmon, about 3 1/2 oz. each
Salt
2 teaspoons oil, divided
2 teaspoons lemon juice
Finely grated zest of ½ lemon
1 tablespoon fruit vinegar
½ teaspoon liquid honey
½ teaspoon medium mustard
Freshly ground pepper
Liquid sweetener
½ English cucumber
Preheat oven to 350 Fahrenheit. Slice onion and remove stems of dill. Brush bottom of ovenproof dish with 1 teaspoon oil. Spread onion in bottom and dill stems over top.
Season salmon with salt on both sides, lay it on over the dill stems and sprinkle with lemon juice. Top with lemon zest. Cover dish with aluminum foil and bake 15 minutes. Remove foil, turn off oven, and leave dish in oven 5 more minutes.
Finely slice fronds of dill; peel and dice cucumber. Combine vinegar, remaining teaspoon oil, honey and mustard in small bowl. Season with 2 pinches salt, a little pepper, and dash of liquid sweetener. Toss with dill and cucumber. Arrange salmon and cucumber salad on two plates, decorate with twist of lemon peel, if desired, and serve with potatoes.
Per Serving:
Calories: 267
Carbohydrate: 4 gm
Fat: 18 gm
Protein: 23 gm
***
Grilled Red Bream Or Red Snapper With Tarragon
(Makes 2 servings)
2 small dressed red bream or red snapper, about 10 oz. each
Salt and freshly ground pepper
2 tablespoons limejuice
Fresh tarragon or basil leaves
1 shallot
1 tablespoon olive oil
Light or preheat barbecue, indoor grill, or oven broiler. Using sharp knife, make 3 or 4 incisions at angle on both sides of each fish. Season with salt and pepper; sprinkle with lime juice.
Slice shallot and place ½ of the slices and a little tarragon inside each fish.
Brush fish lightly with oil on both sides. Lightly oil grill or broiling pan. Cook on medium heat for 5 minutes on each side.
Per Serving:
Calories: 248
Carbohydrate: 1 gm
Fat: 12 gm
Protein: 33 gm
Tips: Baked potatoes and whole-grain bread go equally well with this dish. You can also serve a light vegetable salad for a well-balanced meal.
Red bream is ideal for barbecuing, but it shouldn't weigh more than 14 ounces. You can substitute the slightly more expensive yellow bream, also sold as dorado.
***
Oven-baked Fillets With Vegetables
(Makes 2 servings)
14 ounces rosefish, red snapper or ocean perch fillets
2 tablespoons lemon juice
Salt and freshly ground pepper
2 tablespoons flour
3 tablespoons olive oil, divided
1 small eggplant
2 red peppers
1 small tomato
1 small zucchini (courgette)
3 sprigs fresh basil
3 sprigs fresh parsley
2-3 tablespoons fresh bread crumbs
Fresh basil leaves
Sprinkle fish with lemon juice, then season with salt and pepper. Dip in flour and shake off any excess.
Chop eggplant and slice red peppers, tomato and zucchini. Finely chop basil and parsley. Heat 1 tablespoon oil in skillet. Fry fish on medium heat 5 minutes on each side, then place in medium-size ovenproof dish.
Rinse skillet and heat another tablespoon oil. Cook eggplant on medium heat 5-6 minutes, turning occasionally. Stir in red peppers, tomatoes and zucchini: steam another 5 minutes. Season with salt and pepper.
Preheat oven to 350 Fahrenheit. Spread vegetables over fish. Mix bread crumbs with remaining tablespoon oil, chopped basil and parsley, and sprinkle on top. Bake in preheated oven 8-10 minutes. Garnish with additional basil leaves.
Per Serving:
Calories: 167
Carbohydrate: 21 gm
Fat: 23 gm
Protein: 43 gm
Tip: Serve with a whole-grain baguette.
***
Swordfish-Zucchini (Courgette) Kebabs
(Makes 2 servings)
10-ounce swordfish steaks ¾" thick
2 tablespoons olive oil, divided
1 tablespoon lemon juice
1 teaspoon fresh thyme or ½ teaspoon dried
Salt and freshly ground pepper
4 shallots
4 yellow peppers
2 plum or other firm tomatoes
½ zucchini
½ bunch Italian (flat-leaf) parsley, stems removed
Dice swordfish into ½" cubes. Combine 1 tablespoon oil with lemon juice, thyme, salt and pepper; turn fish in mixture to coat it. Cover and marinate 30 minutes.
Peel and halve shallots. Halve yellow peppers and cut into 1″ pieces. Quarter tomatoes. Slice zucchini into ¾" rounds.
Preheat oven broiler or portable grill. Thread fish and vegetable pieces on 2 skewers, reserving marinade. Brush fish and vegetables with remaining tablespoon oil and season lightly with salt and pepper. Broil or grill 2-3 minutes per side, then drizzle with marinade. Serve on bed of parsley.
Per Serving:
Calories: 325
Carbohydrate: 8 gm
Fat: 18 gm
Protein: 33 gm
***
Zucchini (Courgette) Boats With Rice Stuffing
(Makes 2 servings)
¾ cup vegetable stock
1/3 cup brown rice
2 large zucchini
2 teaspoons olive oil
2 onions
14-ounce can tomatoes
Salt and pepper
Tabasco
½ cup (about 2 oz.) finely diced mozzarella
2 tablespoons chopped pine nuts
½ bunch basil
Bring stock to boil, add rice and cook, covered, on low heat 20-40 minutes, just until done but still firm.
Cut zucchini in half lengthwise. Using small knife, loosen flesh al around, leaving an edge ¼" to ½" wide. Chop flesh and set aside. Chop onions.
Heat oil, add onions, and lightly sauté on low heat until translucent. Stir in tomatoes and juice, coarsely crushing tomatoes. Add zucchini flesh, season with salt, pepper, and a few drops of Tabasco; simmer, covered, for 15 minutes.
Preheat oven to 350 Fahrenheit. Finely slice basil and combine with rice, mozzarella and pine nuts. Season with salt and pepper; fill zucchini shells with rice mixture.
Pour tomato mixture into ovenproof dish. Place zucchini halves in dish and bake 30 minutes.
Per Serving:
Calories: 333
Carbohydrate: 36 gm
Fat: 14 gm
Protein: 15 gm
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