Food that tastes great!
Healthy eating is essential to managing diabetes but it also makes you feel great. November is Diabetes awareness month and we will be sharing recipes that can be part of anyone’s dinner table. It just happens that these recipes have the stamp of approval from the Canadian Diabetes Association.
Order a complimentary copy of the 2014 Healthy Living Calendar packed with a new recipe each month!
Diabetes Mythbuster
Myth: Fruit is bad for people with diabetes
Fact: Contrary to popular belief, fruit is part of a healthy diet for people with diabetes. Eating Well with Canada’s Food Guide recommends a minimum of seven servings of vegetables and fruit a day for adults. The natural sugars in fruit contain calories and raise blood sugar, so choose up to three servings of fruit per day and focus more on vegetables. Also, talk to your dietitian or diabetes educator about how to include fruit in your diet.
Blueberry Bannock
A whole-wheat, skillet version of a traditional Aboriginal recipe.
Recipe and photography courtesy of www.canolainfo.org our National sister association. Thank you for sharing!
Ingredients:
1 cup whole-wheat flour (250 mL) 1 cup all-purpose flour (250 mL)
3/4 cups fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (0.5 mL)
1/2 cup skim milk (175 mL)
1/2 cup water (60 mL)
1 Tbsp canola oil (15 mL)
Directions:
1. In a bowl, combine flour, blueberries, baking powder, cinnamon and salt.
2. Stir in milk and water and using hands, moisten all the ingredients, handling the dough as little as possible.
3. Sprinkle the counter with a small amount of flour and place the dough on top.
4. Using hands form a disc about 1/2 inch (1 cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle the disc with flour so it does not stick too much.
5. In a large nonstick skillet, heat half the canola oil over low heat. Place bannock in the pan, cover and cook 15 minutes. Remove to a plate. Add remaining canola oil to skillet and place uncooked side of bannock back in the skillet. Cook 10 minutes or until the bannock is golden.
Nutritional Information:
| Serving Size: | 1/8 bannock | Calories: | 130 |
| Cholesterol: | 0 mg | Total Fat: | 2 g |
| Carbohydrates: | 24 g | Fibre: | 2 g |
| Protein: | 5 g | Saturated Fat: | 0 g |
| Sodium: | 340 mg |
