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Carbs, Sugar, Diabetes and Cardiovascular Health

Added sugar has been a hot topic for some time now, but like most nutrition-related topics, it has gained more attention than may be necessary. When it comes to diabetes, and cardiovascular heath, it is indeed important to limit added sugar; however sugar should not the main focus. Carbohydrates are the macronutrient found in foods that affect blood glucose (blood sugar) levels, and in return effects insulin production. All carbohydrate are broken down into sugar, therefore it is total carbohydrates that must be of focus when controlling blood glucose levels. When reading the nutrition facts label, total carbohydrates is listed in bold, whereas sugar is listed beneath total carbohydrates and is indented. This is because all the sugar in a food is already counted for in the total carbohydrate. A balanced diet is very important for all areas of our health, especially when it comes to diabetes and cardiovascular health.

The average person should eat between 45-60 grams of carbohydrate at each meal, 3 times per day, along with 15 grams per snack up to 3 times per day. When it comes to controlling your blood sugars, it is important to know what foods contain carbohydrate, as this is the macronutrient that has the biggest impact on blood sugar. Carbohydrates are found in breads, pastas, rice, milk and yogurt (which contain lactose- a natural sugar), fruit (which contain fructose- a natural sugar) and starchy vegetables (potatoes, corn, peas, butternut squash). If you are familiar with MyPlate, this is demonstrated in the “Fruit”, “Grain”, and “Dairy” section, as each serving of these foods contain about 15 grams carbohydrates, equaling about 45 grams per meal. Along with protein, heathy fats and non-starchy vegetables, which contain little/no carbohydrates.

When Nutrition Fact Labels are available, keeping track of carbohydrates is easy and straight -forward.  In diabetes management, focus on the serving size and total carbohydrates, not sugar. When focusing on sugar, you lose opportunity for some healthy foods and typically eat more carbohydrates. For example, a serving of dried fruit (25 grams carbohydrate, 15 grams sugar) is a great way to satisfy a sweet tooth with little to no “added sugar”, plus you are gaining fiber and potassium. A bagel can pack up to 60 grams of carbohydrate (a meals-worth), and have little to no sugar. Breads, pastas, and rice also contain carbohydrates but little sugar. Although these foods contain little to no sugar, they contain carbohydrates, therefore affecting blood sugar once metabolized. Carbohydrates affect blood sugars in different amounts depending on fiber content, other nutrients eaten within that meal, and the particular individual.  

Bottom line- Focus on total carbohydrates rather than sugar, strive for a balanced plate (1/4 lean meats, ¼ whole grains , ½ non-starchy vegetables, and 1 serving of dairy ). Following a carbohydrate consistent diet will help with weight management, improve diabetes by controlling blood sugar levels and improve cardiovascular health.

Blog post provided by:
Katie Foster, RDN, LD


Introduction to Freezer Meal Cooking

How do dinners look at your house? Do you plan your meals ahead of time or tend to go with the flow? Planning to eat healthy plays a big part in actually eating healthy. If we don’t have healthy foods in our pantry or fridge, it is easy to overlook health and turn to convenient alternatives. Sure, convenience can mean high fat, high calorie foods but it isn’t the only option.

Freezer meal cooking is a great resource for those who want to eat healthy but have a busy schedule. Freezer meal cooking is planning and preparing meals ahead of time that can be easily frozen for later use. It could simply be doubling a recipe and eating one half for dinner and freezing the other half for future use. The benefit of freezer meal cooking is that it helps find a balance in convenience and health.

Assess Your Freezer Space:
Before you start looking for appetizing freezer meal recipes, you want to look at how much space you have in your freezer. Some recipes can be frozen in freezer bags and take up little space, while others, require 8x8 and 9x13 pans and need a little more.

Creating a Freezer Meal Recipe Collection:
You can start by looking at your own recipe collection. Shortly, we will review what freezes well and what does not which will help you better assess your recipes. Taste of Home has excellent freezer meal cookbooks and several blogs offer a variety of tried and true recipes from Six Sisters’ Stuff to Once a Month Meals.

What Freezes Well:
Meat, poultry and fish all freeze well. Raw meat is preferable for long storage because it doesn't dry out or get freezer burn as fast as cooked meat. Dough/batter of cakes, pies, muffins, bagels, breads, cookies and pizza crusts can also be frozen; they also freeze well already baked. Beans and rice can be cooked in bulk to save time and frozen to be used at your convenience. Cooked scrambled eggs freeze well.

What Freezes Okay but Texture Changes:
Fruits and vegetables all soften when frozen. Potatoes and mushrooms must be cooked before freezing or they may turn black and your dish will appear less appetizing. Cooked pastas will become much softer after they are frozen and should only be cooked about ¾ of the recommended time. Milk and dairy products can be frozen but may separate after being frozen. For best quality, only freeze these items for 1-2 months.

What Does NOT Freeze Well:
Vegetables such as lettuces, celery, radishes and cucumbers have a high water content and typically turn to mush when frozen. Mayonnaise tends to separate. Sliced and block cheeses tend to crumble and are hard to use when frozen.

Freezer meal prepping and planning can be done during our free time or when we feel most motivated. Focus on adapting your recipes to be healthier. Fresh & frozen fruits and vegetables can be incorporated into main dishes or used as quick and easy side dishes. If a recipe calls for canned goods, try low-sodium or no-salt-added. Traditional products found in the grocery store freezer section often have higher sodium content than fresh foods. However, your homemade freezer meals can be made lower sodium by replacing salt in recipes with Mrs. Dash seasoning or other herbs. By always having healthier homemade freezer meals assembled in your freezer, you will have them ready to go for dinner when you get in a pinch!

Blog post provided by:
Megan Kemp, RDN, LD


Go Further with Food Meal Plan: Pork

Pork, it’s what’s for dinner tonight…and tomorrow!

As continued from last week, weekend meal planning allows for little to no work other than heating up during the week night. On Saturday/Sunday, prep all ingredients as needed.  Bake pork loin (fat side up) in oven at 375 degrees until internal temperature is 150, cooking time will depend on size of pork loin. Take it out of the oven, cover with foil and let sit for 30 minutes. Cool and slice/dice as need for recipes. Place all ingredients for each meal in glass Tupperware container and store in fridge until ready heat. During the week, simply place ingredients from Tupperware into large skillet or crock and heat!

Egg Roll Bowl

Ingredients

  • 2 cups diced pork loin
  • 6 cups coleslaw mix
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • 1 tablespoon sesame oil or tahini

Instructions
Heat a large skillet over medium heat. Add all ingredients. Cook for 4-5 minutes or until cabbage has softened a bit. Remove from the heat and top with the green onions and drizzle with sesame oil. Serve with brown rice-optional.

Rosemary Pork Loin and Potatoes

Ingredients

  • 2 cups pork loin, diced
  • 2 large baked potatoes, diced
  • 2 cloves garlic, chopped
  • 1/4 cup whole wheat bread crumbs
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped rosemary

Instructions
Store precooked/diced potatoes and pork loin in fridge, drizzled with olive oil and garlic. Right before cooking, toss with bread crumbs, paprika and rosemary mixture and lay out on baking sheet. Bake at 350 degree for 10 minutes. Serve with steamed veggies and/or side salad.

Pork Chow Mein

Ingredients

  • 2 cups pork loin, sliced
  • 2 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1/2 to 1 teaspoon ground ginger
  • 1 cup chicken broth
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 cup coarsely chopped cabbage
  • 1 cup coarsely chopped fresh spinach
  • Salt and pepper to taste
  • 1 tablespoon canola oil
  • Cooked brown rice, optional

Instructions
Heat oil in a large skillet or wok on high; stir-fry all ingredients until vegetables are cooked to desired tenderness, 10-15 minutes. Serve immediately over rice if desired.

Crockpot Shredded Pork Loin

Ingredients

  • 4lb pork loin
  • 1 onion, chopped
  • 1 jalapeno, deseeded, chopped
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 2 cup fresh orange juice

Instructions
Place the pork in a slow cooker (fat side up), top with the onion, jalapeño, minced garlic and OJ. Slow Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. The meat should be tender and easy to shred. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks. This is a great recipe to put in the crockpot on Sunday night/Monday and eat on all week. Great with baked potatoes and steamed veggies, for nachos/tacos/quesadillas, sandwiches etc.

Blog post provided by:
Katie Foster, RDN, LD


Go Further with Food

Go Further with Food is this year’s theme for national nutrition month.  One way to make food go further is to meal plan. Meal planning is especially helpful for those who have a busy family, a job, extracurricular activities, limited access to food or trips to the grocery store, budget-cautious, and/or simply just like to have a plan in place and be organized! Me personally, I don’t want to cook a full meal every night of the week, nor do I want all the dishes! Meal planning does not require a complex whiteboard system or fancy menu in place. Below is an example of how I meal plan.

  1. Friday- We decide what we want for supper Monday-Friday. I typically limit it to two types of meat or protein food. For example pork loin, and chicken breast.
  2. Saturday and Sunday I prepare the meat (enough to last my family of 4 for 5 full meals) and two hearty sides (enough of each to last 2 full meals), plus enough vegetables to quickly steam in the microwave for a few nights and/or salad to serve a few nights.
  3. The chicken breasts get thrown in the crock pot with a homemade or favorite store-bought seasoning for 4-6 hours on high or 8 hours on low.
  4. The pork loin gets baked in the oven with a homemade broth or favorite store-bought seasoning.
  5. Homemade broth - can be made up ahead of time and store in fridge for up to two weeks or freeze in quart size bags for up to a year. If you want a lower calorie/lower fat version, simply let cool, place in fridge and skim off fat after 3-4 hours.
  6. Saturday and Sunday lunch is always clean out the fridge day. Leftovers are good for up to one week in the fridge. Typical leftover ideas with really any meat/ veggies include quesadillas, nachos or a stir-fry.

Blog post provided by:
Katie Foster, RDN, LD


Chicken Fajitas

Meal planning saves time and encourages variety. What does meal planning include? It can be individualized to meet your needs and can look different for everyone. It could involve sitting down each Sunday and planning out the week’s menu and creating a grocery list based on your selection. It could be looking at your pantry, refrigerator and freezer and deciding what foods could be made into a meal for tonight’s dinner.

Chicken Fajitas is a recipe that can easily be adapted for what you have in your refrigerator and pantry. Chicken and tortillas are at the heart of the recipe, but the seasonings and beans can be omitted, dipping sauces can be altered, cheese and onion can be omitted. To make a recipe diabetic friendly, we are aiming for 45-60 grams of carbohydrate. The tasty recipe below meets that guideline.

Chicken Fajitas

Serves 4 (2 fajitas/serving)

Recipe adapted from: https://www.chowhound.com/recipes/basic-chicken-fajitas-29564

What You Need:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 1 ½ Tablespoon minced garlic
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 Tablespoon canola oil
  • 3 bell peppers (yellow, green, red), sliced
  • 1 yellow onion, sliced
  • 1 (15oz) can no-salt-added black beans, drained and rinsed
  • 1 cup Mexican cheese, shredded
  • ¼ cup guacamole
  • ½ cup salsa
  • ¼ cup light sour cream
  • 8 small Carb Balance or whole wheat tortillas

What You Do:

  1. In medium skillet, cook chicken, minced garlic, chili powder, coriander and cumin over medium high heat. Once thoroughly cooked, set chicken aside.
  2. With 1 Tbsp of canola oil, cook peppers and onion until slightly translucent.
  3. To each tortilla, add a scoop of chicken, black beans, pepper/onion mix, and top with 2 Tbsp shredded cheese.
  4. Place salsa, sour cream and guacamole in bowls for dipping, if desired.
Nutrition Facts Amount Per Serving
Total Calories 484 Calories
Protein 37 grams
Carbohydrate 45 grams
Dietary Fiber 12 grams
Total Fat 18 grams

 

Blog post provided by:
Megan Kemp, RDN, LD


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