My mom has recently been diagnosed with type II diabetes. Learning how to change her diet has been challenging, because so much of it feels like a list of restrictions. Other guidelines might have well been in another language for all the good they did us, (what IS a complex carbohydrate?!). I’ve been doing a lot of research on how to help my mom eat better, and to make it simple, tasty and flexible for her.
My research showed me a few things worth noting. One is that type II diabetes CAN be beat. When I say ‘beat’ I don’t mean that you can get your body back to a place where lots of coca cola and cheesecake are ok, but I do mean that it’s not a life long sentence, or a lifetime ban on sweet foods, or the inability to enjoy eating out. It’s about balance and not restrictions, and I’m hoping to help my mom find her balance🙂 it takes discipline and commitment, but it can be done.
The other thing I learned is that we could probably all stand to eat like diabetics. The decrease in sugars and processed foods, the increase in fibre and lean proteins… this is good for everyone. I am going to change my eating habits as well, not just to stand in solidarity with mom, but because it’s good for me too.
So all this leads to my new side project here at the Blue Brick🙂 I’m going to go on a quest for healthy, easy, tasty recipes and share them here on my blog. I’m no chef, so rest assured if it shows up on this blog then it must be easy to make. I also have to say this, though it should be obvious: I’m no dietician either. Complicated questions and in-depth discussions about your particular situation need to be addressed to your health care providers.
I’m going to start with deserts, because mom loves them and I want her to be able to keep eating things she loves. Enjoy!
~The Blue Brick ~
Chocolate Peanut Butter Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup Splenda
- 4 egg whites
- 1 egg
- 3 tbsp canola oil
- 1 tsp vanilla extract
- 1 1/2 cups plain low-fat yogurt
Preheat oven to 375 degrees
Coat 18 muffin cups with cooking spray, or line with cupcake paper
Whisk together flours, cocoa, baking soda, baking powder and salt in a medium bowl and set aside.
Beat together the granulated sugar, egg whites and egg in a large bowl. The original recipe calls for an electric mixer on medium speed but I made do with my own hands and it turned out fine😉 Keep going until the mixture is thick and pale.
Add in the oil and vanilla extract. Alternately add the reserved flour mixture and yogurt and beat at a low speed until smooth. Divide your mixture into the cups, filling each one to just over halfway.
Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow them to cool before adding the frosting.
- 3/4 cup omega-3 enriched, low fat peanut butter
- 3/4 cup Splenda
- 1/4 cup fat-free evaporated milk
Whisk together the peanut butter, Splenda and milk until well blended. Spread one tbsp over each cupcake.