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Corn Soup For Diabetics

5 Diabetes-friendly Vegetable Soup Recipes

5 Diabetes-friendly Vegetable Soup Recipes

Soup is an easy make-ahead meal and a great way to add some nutritious and fiber-packed vegetables to your diet. For people with diabetes, the more vegetables you can eat, the better. Vegetables are full of lots of the good stuff your body needs, such as antioxidants, vitamins, minerals, and even fiber. Many vegetables are also low in calories and carbs, which is a must-have for people with diabetes. “The focus for diabetics should be on nonstarchy vegetables instead of the starchy varieties, since starchy vegetables contain more grams of carbohydrate per serving,” says Sarah Hallenberger, lead dietitian at bistroMD. That means adding choices like leafy greens, greens beans, eggplant, mushrooms, or peppers to your diet when you can instead of relying on foods like corn, peas, and potatoes. Here are five soups packed with enough veggies and flavor to share. Lentil Chili Chili made from red meat is often high in fat, but this lentil-based version is not just low in fat, it’s also high in fiber and protein. Lentils are also a good source of folate, iron, phosphorus, potassium, and fiber. View the recipe. Curried Butternut Squash Soup One big win for this soup is its main ingredient, butternut squash, which is loaded with vitamin A. Butternut squash is higher in carbs than some other vegetables, though, so be mindful of what else you consume alongside this soup. Consider pairing it with a grilled chicken breast or a lower-carb salad loaded with protein. View the recipe. Easy Salsa Verde White Chicken Chili Coming in at 200 calories and 15 grams of carbs per serving, this diabetes-friendly soup is loaded with flavor. Just watch the high-calorie toppings, like cheese. To lower the sodium content, look for low-sodium or no-sodium canned beans. View the recipe. Chunky Whi Continue reading >>

Corn And Potato Chowder

Corn And Potato Chowder

1 1/2 cups frozen corn, thawed (or corn kernels from 4 ears of corn) Spray a large pot with vegetable oil and heat. Add onions, garlic, parsley, and corn; cover and simmer over low heat for 20 minutes, stirring frequently. Add water and bring to boil. Add potatoes and simmer uncovered for 30 minutes, or until potatoes are tender. Stir in dill, soy milk, tofu, thyme, and pepper, and simmer for 15 minutes or until very hot. Yield: 4 1/2 cups. Serving size: 1 1/2 cups. Calories: 310 calories, Carbohydrates: 53 g, Protein: 15 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 39 mg, Fiber: 8 g Exchanges per serving: 1 1/2 starch, 3 medium-fat meat. Carbohydrate choices: 3 1/2. This recipe was developed by Nancy Berkoff, a registered dietitian and certified chef who writes and teaches about food in Long Beach, California. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Free Diabetic Recipe: Hearty Jalapeno Chicken And Corn Chowder

Free Diabetic Recipe: Hearty Jalapeno Chicken And Corn Chowder

FREE DIABETIC RECIPE: Hearty Jalapeno Chicken and Corn Chowder A good bowl of corn chowder should be hearty. To be sure, this low-calorie soup fits the bill. Thick and rich, with just the right touch of heat, this soup will keep you nice and cozy even if the weather outside is frightful. Calories: 180, Fat: 3.5 g, Saturated Fat: 0.8 g, Cholesterol: 30 mg, Sodium: 105 mg, Fiber: 3 g, Sugars: 5 g, Protein: 18 g 1 medium yellow onion, peeled and chopped 2 medium jalapeno peppers, seeded and chopped 4 ears sweet corn with the kernels cut off the cob 4 cups fat-free, low-sodium chicken broth Heat your oil in a large soup pot over medium heat. Add the carrot, celery, jalapeno, corn, garlic, and onion to the oil. Sautee the ingredients for 5 to 7 minutes. Add the black pepper, chicken broth, and no-salt seasoning and bring to a boil. Reduce the heat and simmer for 20 minutes, covered. Take the pot off the heat and puree roughly half of the soup with either an upright blender or an immersion blender. Return the puree to pot when done. Add the chicken and heat thoroughly. Remove the pot from the heat. Stir the yogurt in and serve. Do not boil the soup once you add the yogurt. If youre using an upright blender, puree in batches and make sure youre not overfilling the blender. The ears of sweet corn can be replaced by 4 cups of frozen kernels that are thawed and drained. FOR RECIPES LIKE THIS, CLICK HERE TO GET OUR FREE DIABETIC COOKBOOK. Continue reading >>

Corn Chowder With Sweet Potato Croutons

Corn Chowder With Sweet Potato Croutons

A creamy corn and vegetable soup topped with little cubes of smoky roasted sweet potato. Each 589g serving contains (excludes serving suggestion) 1 vegetable stock cube, dissolved in 250ml water Preheat the oven to 180C/gas 4. First, make the sweet potato croutons. In a large bowl, drizzle the sweet potato cubes in 1 tsp oil and jumble them up to coat evenly. Sprinkle with the smoked paprika, jumble them up again and spread out on a baking sheet. Bake for 25-35 minutes, turning regularly. Meanwhile, make the chowder. Heat the olive oil in a large saucepan and fry the onion for 3-4 minutes. Add the carrot, celery, sweetcorn and white pepper. Stir for 3 minutes and sprinkle with the flour. Gradually stir in the vegetable stock until it thickens. Cover then turn down the heat and simmer gently for 5 minutes. Slowly stir in the milk for a couple of minutes and bring back to a simmer. Place the chowder into bowls and sprinkle with a few chopped chives and some freshly ground black pepper. Top with the sweet potato croutons, fresh chives and black pepper. If your chowder becomes a bit too thick, just slowly stir in a little more milk. You could add cubes of fresh salmon or some large prawns to make a corn seafood chowder. Freezing instructions:Freeze the croutons separately. Defrost soup in a microwave or over a very low heat until piping hot. Corn chowder with sweet potato croutons Diabetes UK 5 stars - 1000 reviews Someone is diagnosed with diabetes every two minutes. Your donation can change lives. Continue reading >>

No-corn Chowder

No-corn Chowder

I've been really missing soups lately. I really loved my grandmother's corn chowder; but with corn and potatoes it was out of the question on my LCHF way of eating. After reading about subbing cauliflower in "potato" salad I got to thinking about this soup. But how to replace the corn? The first time I ever ate zucchini it was just boiled and served with butter and salt. I thought it tasted kind of like corn. I didn't want green in this soup, so..... yellow summer squash. Fry up about 8 strips of bacon (1/2 lb or so). Take the bacon out and fry up a diced onion (1 large or a couple small) in the bacon fat. Take the cauliflower and slice it vertically into slabs, then into 3/4 inch cubes and add them to the pot with the onions, tossing them a bit to coat with the bacon fat. Add enough water to the pot to nearly cover and bring to a boil. Cut 2 small unpeeled yellow squash into small dice about the size of corn kernals and add to the pot. It only needs to simmer a few minutes to be barely tender. Add heavy whipping cream, salt and pepper to taste. Crumble the bacon over each bowl and enjoy. This tasted remarkably like the corn chowder I used to make. Comfort food without the carbs. Continue reading >>

Is Corn A Bad Food To Eat With Diabetes?

Is Corn A Bad Food To Eat With Diabetes?

If you are diabetic, well-meaning friends or family might have warned you away from corn as a starchy, carbohydrate-rich food you shouldn't eat. But corn offers plenty of nutritional benefits that make it worth the extra effort to include it as part of a balanced diabetic diet. The trick to including corn in your eating plan is to balance it with sources of protein and fat that can mitigate the effect of carbohydrate-rich foods on blood glucose levels. Video of the Day People with diabetes can't properly process glucose and use it for energy. Instead, their production or use of insulin, the hormone responsible for converting glucose to fuel, is hampered, leading to episodes of extremely high blood sugar levels. A diagnosis of diabetes typically requires a blood glucose level of 200 mg/dL or more during a random test or one over 126 mg/dL after an eight-hour fast. Over 23 million people in the U.S. have diabetes, according to the National Diabetes Information Clearinghouse. Carbohydrates can cause blood sugar to rise, so diabetics typically have to pay close attention to the carbohydrates in their diet. This can be done through counting carbohydrates and limiting the specific amount allowed per meal, by using an exchange system to swap out specific carbohydrate-containing foods with others or by using the glycemic index, a measure of blood sugar response to specific carbohydrate-containing foods. Corn is high in starch, a type of carbohydrate that can quickly raise blood sugar levels. This doesn't mean that as a diabetic you need to completely forgo corn, however. Corn contains plenty of healthy nutrients, including iron, vitamins A and B-6, thiamin, riboflavin, niacin, folate, phosphorus, magnesium, manganese and selenium. It also provides a high level of fiber and is c Continue reading >>

My Shrimp And Corn Soup Is Most Popular Louisiana Shrimp Corn Soup

My Shrimp And Corn Soup Is Most Popular Louisiana Shrimp Corn Soup

My Shrimp and Corn Soup Is Most Popular Louisiana Shrimp Corn Soup My Popular Shrimp and Corn Soup Goes Southwestern! My Louisiana Shrimp Corn Soup recipe has been our family favorite one-pot soup for years. This spectacular Shrimp and Corn soup is easy and nutritious. I tried a little different variation.and wait until you taste it! This healthy shrimp corn soup goes southwestern and it is in my cookbook, Too Hot in the Kitchen: Secrets to Sizzle At Any Age .Honestly, this Southwestern, Shrimp, Corn and Sweet Potato Soup is truly one of my most popular and personal favorite soup recipes. Easy to make and everyone loves the flavor combination. The sweet potatoes, a great source of fiber and Vitamin C, pair so well with the protein rich shrimp. Southwestern Shrimp, Corn, and Sweet Potato Soup from Too Hot in the Kitchen Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) shrimpcorn soup recipe. 1 (10-ounce) can chopped tomatoes and green chilies 1. In large nonstick pot coated with nonstick cookign spray, saute onion and garlic until tender. Add all ingredients except shrimp and bring mixture to boil. 2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste and sprinkle with green onions when serving. Nutritional information per serving: Calories 146, Calories from fat 8%, Fat 1g, Saturated Fat 0g, Cholesterol 84mg, Sodium 518mg, Carbohydrate 23g, Dietary Fiber 3g, Sugars 5g, Protein 12g, Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat. My Shrimp Corn Soup Recipe is From Too Hot in the Kitchen Cookbook Holly Cleggs trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age I bet you are surprised to find this healthy Shrimp Cor Continue reading >>

Corn Chowder

Corn Chowder

Print Serves: 8 Prep Time: 10 minutes Cooking Time: 15 minutes Difficulty: Easy Comments This is a delicious and lighter version. Ingredients 4 ears corn, fresh, or frozen kernels 2 cups vegetable broth, reduced sodium 2 cups milk, 2% fat 2 potato(es), russet, large 1 onion(s), medium 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper, black, ground 4 slices bacon, reduced sodium Preparation Heat a large skillet over medium heat. Add olive oil to the skillet. Chop the onion into small pieces and add to skillet. Cook onions over medium heat for about 2 minutes until soft. Peel potatoes and cut into 1/2 inch cubes. Add potatoes and butter to the onions and stir. Cook over medium heat until the potatoes just soft, about 5 minutes. Add the broth, corn, salt, and pepper. Bring to a light boil. Reduce heat and simmer for about 3-5 minutes until flavors are blended and corn is cooked through. Place 2 cups of the soup in a blender. Blend until roughly mixed and then add back to the skillet and mix into the soup. Add milk and heat through. Cook bacon in microwave or in a separate pan and place on paper towel. Serve soup in bowls with bacon crumbles on top. Nutrition Per Serving About: 250 calories, 10 g fat, 3.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 11 g protein, 31 g carbohydrates, 3 g dietary fiber, 310 mg sodium, Exchanges: 1.5 starch, .25 vegetable, .5 high fat meat, 1 fat, Carb Choices: 2 Continue reading >>

Recipesource: Tex-mex Corn Soup

Recipesource: Tex-mex Corn Soup

MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tex-Mex Corn Soup Categories: Diabetic, Mexican, Soups/stews, Crockpot, Main dish Yield: 8 servings 1 tb Margarine -liquid 1/2 c Onion; chopped 16 oz Whole Kernel corn; including 1 c Sweet red pepper -liquid 1 ts Red pepper flakes; 1/4 ts Salt 4 c Chicken broth 1/4 ts Ground white pepper; fresh 17 oz Creamed corn; included Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and substitute unsalted broth and cannned vegetables. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master MMMMM Continue reading >>

Corn Chowder Soup Recipe With Bacon

Corn Chowder Soup Recipe With Bacon

One of the first symptoms of type 2 diabetes may be an untreated type 2 diabetes can damage irreversible vision loss. Corn Chowder Soup Recipe With Bacon how a handheld gadget for testing blood sugar levels keeps diabetic pilots flying high After EU rules decreed that diabetic flyers must test their blood glucose every Picture an old-fashioned roller coaster with plenty of ups and downs. 2 diabetes new treatment. The Best Diabetic Diet A person can lose up to 4 pounds per month with a supplement when combined with right dieting and do. Smoking Raises Your Blood Sugar Related Links Top 10 Natural Ways to Stop Smoking Ideal Breakfast for Diabetics Natural Insulin Foods Normal Fasting Blood Sugar It is a substitute for the insulin produced by the pancreas. How To Eat Healthy For $50 A Week (Or $7 A Day) Fresh Produce: $20. Diabetes is a serious disease that can lead to blindness heart disease strokes kidney failure and loss of a limb. Insulin lowering track_data={type Your Weight and Diabetes What can you do to prevent diabetes? Type 2 diabetes is largely preventable. Explore Matthew Buffingtons board Diabetic tattoos on Pinterest the worlds catalog of ideas. When substituting for sugar and flour consider the differences in sweetening and thickening power. About Shanthas Rotavirus Vaccine sex and type of healthy banana bread recipes without eggs Diabetes destroyer book is a diabetes solution manual created by David Andrews Living Well With Diabetes Corn Chowder Soup Recipe With Bacon Diabetes In Control Living Well With Diabetes ::The 3 Step Trick that Reverses Diabetes Permanently in As Little as 11 Days. Are you paying too much for your diabetic testing supplies? No Up-Front Costs* You pay no money up-front when you order diabetic medical supplies from Binsons. DESMOND Continue reading >>

Dumbos Corn Chowder

Dumbos Corn Chowder

Brought to you by Lilly Diabetes | Disney Chowder this tasty will give you ears er, wings to fly! While Mom or Dad chop the peppers and onions, young ones can husk the corn. To remove all that pesky silk, huskers should hold the ear in one hand and rub downward with a wet paper towel. 1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces 4 cups fresh corn kernels (from about 8 ears) In a large saucepan, melt the butter over medium-low heat. Add the green onions, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, and the broth. Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 15 minutes, stirring occasionally. Puree the remaining 2 cups of corn and the milk in a blender or food processor, then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Remove the bay leaf and add salt and pepper to taste. Top each serving with a dollop of sour cream, if desired. Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring. Brought to you byLilly Diabetes | Disney Learn More Continue reading >>

Favorite Vegetable Soup

Favorite Vegetable Soup

Making soup is a great way to get rid of some of the vegetables in your refrigerator or cabinets to help you save a few dollars. This soup is great as is but you can also replace some of the ingredients with others from the fridge that need to be used. Cost of this soup is just $0.45 per serving! Budget Friendly Dinner Lunch Sides Low Sodium Veggie Rich Comfort Food peeled, chopped fresh tomatoes or 2, 28-oz. cans no salt added diced tomatoes cut green beans (14.5-ounce, no salt added, drained and rinsed) peas (15-ounce, no salt added, drained and rinsed) corn (15.25-ounce, no salt added, drained and rinsed) medium carrots (3-ounce each, peeled and chopped) medium potatoes (5-ounce each, peeled and diced) Place ground chuck in a 2-gallon stockpot and brown over medium heat. Remove meat and drain it well. Wipe drippings from pot. Return meat to stockpot, then add tomatoes and water. Bring to a simmer and cook, covered, until tomatoes are soft and a juicy broth is created, about 20 minutes. Add remaining ingredients, cover, and continue cooking 60 additional minutes to allow flavors to blend. Continue reading >>

Diabetic Diet: 20 Soup Ideas For Diabetics

Diabetic Diet: 20 Soup Ideas For Diabetics

Treating diabetes involves eating a recommended amount of nutritional requirements in the daily diet with regular exercise. Fortunately, there is no such thing as a diet meant only for diabetics strictly, so one need not abstain from their favorite foods all the time. Nor do you need special foods since locally available foods can provide you great diabetes friendly recipes. All you dear diabetics, we give you 20 diabetic friendly soup recipes that will pep up your meals and satiate your palate too! DON'T MISS Continue reading >>

Great Food Swaps For Diabetes—split Pea Soup

Great Food Swaps For Diabetes—split Pea Soup

When it’s cold outside, sometimes there’s nothing better than a steaming crock of chowder, bisque, or any creamy, rich soup. Cream-style corn and corn chowder are right up there with mashed potatoes when it comes to winter comfort foods. However, on the health meter and in terms of glycemic impact, many of these comforting choices rank pretty low. A somewhat old fashioned, off-the-beaten-track, healthy alternative? Split pea soup. Split peas are relatively low in carbohydrates and have a lower glycemic index than some other legumes. Because split pleas are quick cooking and have the consistency of some favorite American comfort foods, split pea soup makes for a great meal on a chilly day. Add 2 quarts of cold water to 2 ¼ cups of well-rinsed split peas. Let soak overnight, or just simmer for two minutes and soak for an hour. Then, bring to a boil, turn down the heat, and simmer covered for about an hour and a half. Add seasonings (salt, fresh pepper, nutmeg) and diced vegetables, such as onion, celery, carrots, leeks, and cook uncovered until veggies are tender. Continue reading >>

Hearty Diabetic Corn And Potato Chowder

Hearty Diabetic Corn And Potato Chowder

2 cups fresh, or frozen and thawed whole-kernel corn 2 cups reduced-sodium fat-free chicken broth finely chopped parsley and chives, as garnishes Saute corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes. Process half the vegetable mixture and the broth in food processor or blender until finely chopped, using pulse technique. Return mixture to saucepan. Add potatoes, celery, and thyme to saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in half-and-half; cook until hot, 2 to 3 minutes. Season to taste with salt and pepper. Pour soup into bowls; sprinkle with parsley and chives. NOTE: If a thicker soup is desired, mix 2 to 3 tablespoons flour with 1/3 cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute. 147 calories, 3 grams fat, 26 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat. Show full nutritional data (including Weight Watcher's Points , cholesterol, sodium, vitamins, and diabetic exchanges) more recipes like hearty diabetic corn and potato chowder Continue reading >>

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