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The costume is picked, the parties are planned... but what to do with that pillow case full of unmarked candy and chocolate bars??? Check out the annual Halloween Treats handout from
the Diabetes Clinic at the Alberta Children's Hospital: a comprehensive list of carb counts for Halloween candy.
Time for family gatherings, turkey dinners and pumpkin pie... mmmm! Enjoy the holiday with minimal mayhem from the Diabetes Dragon...
Type 1 means Low Fat, Low Carb, Low Sugar???
Nope! Unlike those with type 2 diabetes who rely more on dietary restrictions to manage blood glucose, those with type 1 need not miss out on the foods they enjoyed pre-diagnosis. Grandma's pumpkin pie recipe with a thick, buttery crust and extra whipping cream? Bring it on! But first learn how to deal with high fat foods.
Thanksgiving Carbohydrate Counting
Unsure about the carbs in that unmarked bag of grocery store buns that Aunt Gloria brought to dinner? --> using a carb factor of 0.5 for white buns will do the trick.
But what about potatoes? Check out Tip #12...
Carb Factoring for Old Favourites
Confused about how to determine the carb content of traditional family dishes for Thanksgiving? Your family doesn't have to forego favourite holiday recipes - instead, learn how to calculate the carb content of your own mixed recipes for things like turkey stuffing, home-made cranberry sauce, ambrosia salad, bean salad, pumpkin pie - and anything else!- by calculating carbs for mixed recipes and by using a carb factor.
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Recipes for New Favourites:
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Harvest Pumpkin Loaf
3 ½ cups flour
2 tsp baking soda
1 tsp baking powder
1 ½ tsp salt
2 tsp cinnamon
2 tsp nutmeg
½ tsp allspice
¼ tsp ground cloves
3 cups sugar
5 eggs
1 cup oil
2/3 cup water
2 cups canned pumpkin
Preheat oven to 350°F. Grease 2 loaf pans.
Mix dry ingredients together in a large mixing bowl.
In a separate medium bowl, beat eggs until light and fluffy. Then add oil, water and pumpkin and mix.
Add wet ingredients to dry until mixed.
Put batter into loaf pans and bake for approx. 1 hour or until a knife inserted into the center comes out clean.
(Carb Factor = 0.42)
Gluten-Free Harvest Pumpkin Loaf
2 cups GF all-purpose flour
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
½ tsp allspice
1 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves (ground)
¼ cup softened butter
1 cup sugar
2 eggs + 1 white
½ cup buttermilk
1 tsp vanilla
1 cup canned pumpkin
½ cup pecans (opt.) or
½ cup chocolate chips (opt.)
Preheat oven to 350°F. Grease a large loaf pan.
In a med. bowl, whisk together GF flour mix, xanthan gum, baking powder, baking soda, salt and spices. Set aside.
In the bowl of your mixer, beat butter until light and fluffy. Add sugar and beat again for about 1 minute. Add the eggs, one at a time, beating well after each addition. Beat for about 2 more minutes. Mix in vanilla.
Mix in the dry ingredients and buttermilk, alternating with both until just combined. With a large spoon or spatula, fold in pumpkin (and nuts or chocolate chips if using).
Pour into pan and bake for 1 hour (you might
have to cover with foil after 40 min if getting too brown).
Cool in pan for 5 min then carefully turn out onto rack to cool completely.
(Carb Factor depends on GF flour used - see WaltzingTheDragon.ca for instructions on determining and using carb factors.)
This week Michelle shares her experience with coping with the diabetes dragon at school.
How is school going for your son or daughter? A daydream? A nightmare? Or somewhere in between?Join the Conversation.
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