Food Friday: Gestational Diabetes Approved Recipe...Cauliflower Crust Pizza

If you have gestational diabetes, by the 9th month you are craving pizza. Pizza can be so full of carbs and salt. Here is your way to satisfy your craving, enjoy one of your favorite foods with friends, and still be healthy with a gluten free, low carb, and low salt meal.

For the crust:

2 cups grated cauliflower (about 1/2 head)
1/2 cup yogurt
1 egg
1 teaspoon Italian Seasoning
1/4 teaspoon salt

For the toppings:

3/4 cup of your favorite store-bought or homemade pizza sauce or marinara sauce (we use 1 can of Hunt's Crushed Tomatoes as it has less salt mixed with Italian seasoning)

1 cup of grated mozzarella cheese (we like to add cheddar too but remember to watch the salt intake)

Choice of toppings (cooked meat, pepperoni, mushrooms, peppers, etc)

Directions:

Preheat the oven to 400 degrees. Grate the cauliflower by hand or with a food processor until it takes on a grainy or grated texture. Place 2 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and twist closed, squeezing out all the moisture. Place the dry cauliflower into a bowl and add the yogurt, eggs, and herbs. Fold the mixture until everything is evenly combined. Place the cauliflower "dough" onto a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 3/4 inches thick. This is your crust.

Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape. Remove the crust from the oven and top with sauce, cheese, and your choice of veggies or meat. Pop the pizza back into the oven for another 10 minutes or until the cheese is melted and bubbly. Enjoy!

Food Friday: Gestational Diabetes Approved Recipe...Beef Stroganoff

Beef Stroganoff was perhaps one of my favorite dishes that I discovered during my diet change. This recipe comes directly from the American Heart Association as a low salt, a low carbohydrates dish excellent for my gestational diabetes.

I enjoyed this gourmet recipe served on top of mashed potatoes with a side of green beans. With 276 calories and only 16g or carbs, 92mg of sodium, and 10g of fat, and lots of protein at 29g, it was certainly a heart healthy winner which I still make today for my family.

Ingredients

1 pound beef tenderloin or sirloin steak, all visible fat removed
1/8 teaspoon pepper
1 teaspoon vegetable oil
1/2 pound of fresh mushrooms (sliced is about 2 1/2 cups) or 1 can mushrooms, rinsed
1 medium onion, sliced
2 cups of low-sodium beef broth, heated
3 tablespoons all-purpose flour
2 tablespoons no-salt-added tomato paste
2 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon dried dill weed, crumbled
1/4 cup nonfat or light sour cream

Directions

Cut meat into thin strips about 2 inches long. Sprinkle with pepper. Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom. Cook meat for 1 minute. Add mushrooms and onion; cook for 2-3 minutes, or until onion is translucent, stirring occasionally. In a medium bowl, whisk together broth and flour. Add to skillet; bring to a boil. Reduce heat and simmer for 2-3 minutes, or until thickened, stirring constantly. In a small bowl, whisk together remaining ingredients except sour cream. Stir into meat mixture. Simmer, covered, for 5-10 minutes, or until beef is tender. Transfer about 1/4 cup sauce to a small bowl; add sour cream and whisk together. Stir back into skillet and cook for 5 minutes, or until warmed throughout. Serves 4 at 1 cup per serving.

Food Friday: Gestational Diabetes Approved Recipe - Alfredo Sauce

A few weeks ago I posted a meal for Chicken Alfredo. This menu proved acceptable for those with gestational diabetes or who have gluten allergies since I used spaghetti squash instead of regular noodles. I dug around some more for an Alfredo sauce that would go.

I found this great recipe that yes is high in calories but is low in sodium and carbs. According to my doctor, I can cheat with calories elsewhere since I am cutting carbs (this will help me be more full). The lower amount of sodium is noticeably different compared to a jar of Alfredo sauce, making this a nice addition to the recipe.

Here is the review that came with the recipe which I wholeheartedly agree: "This by far is the easiest and best Alfredo sauce recipe I have found yet! I love pasta and Alfredo and searched forever to make it homemade. I think that too many recipes have too many ingredients and that others are too watery. My girlfriend loves it and makes me cook it at least once a week... plus you can add it to so many different things! This is a great, simple recipe to make for someone coming over for a dinner date."

Alfredo Sauce Ingredients
1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

Instructions
Cook together in a pan on the stove. Add some liquid to rewarm the sauce up for leftovers to
keep it from getting too thick.

Food Friday Gestational Diabetes Approved Recipe - Fajitas

Having gestational diabetes has meant I have had to adjust my diet. Here is probably my favorite recipe that my husband invented for my new diet. We found that leftover shredded beef roast works the best. And if you find low carb tortillas, you can fill yourself up with this goodness. Enjoy this healthy but very deliciously-filling and easy-to-make meal.


1/2 medium onion
1 large green bell pepper
Southwest Chipotle Mrs. Dash
Garlic and Herb Mrs. Dash
8 oz. Sirloin Steak (cut), leftover beef roast (shredded), or chicken breast (diced)
2 tablespoons of olive oil
Zest of lime

Saute onion and pepper in large skillet in oil. Add chipotle seasoning to taste. When the pepper is tender and onion is translucent, add leftover cooked and sliced meat pieces. Add chipotle and garlic and herb seasonings to taste. Serve with low sodium salsa, sour cream, cheddar cheese, low carb tortillas, and a squirt of lime juice.

Food Friday: Gestational Diabetes Approved Recipe - Chicken Alfredo with Spaghetti Squash

Looking for another easy dish to compliment your gestational diabetes or gluten free diets? Try some chicken Alfredo and noodles, that's right, chicken Alfredo and noodles!

Recently I discovered spaghetti squash. Surprisingly it tastes like eating real pasta making it a great substitute for noodles packed with lots of carbohydrates and gluten. Even though squash contains some carbohydrates your servings can be more generous than eating real pasta. According to the app, Calorie Counter, 1 cup of spaghetti squash contains 10g of carbohydrates.

First, we cooked some white chicken breast on top of the stove. Meanwhile we cut the spaghetti squash in half and microwaved (prepared according to instructions provided) it for approximately 10-14 minutes before scraping the contents out with a fork. We added some olive oil, lemon juice, basil, and Parmesan cheese for flavor to the squash noodles. At the same time we had sliced a couple of medium sized zucchini and sprayed them with olive oil and topped with Dash herb and garlic seasoning with Parmesan cheese to bake in the oven for about 12 minutes. To complete the meal we found a jar of low sodium, gluten free Alfredo sauce.

Depending on serving sizes, all you need to count is your squash. The zucchini itself is 4g of carbohydrates to 1 cup. The chicken is a lean piece of meat. And if you watch how you season your food, the only added salt is contained in the Alfredo sauce.

Our pasta dish tasted like something you would find at an Italian restaurant only with a lot less carbohydrates and no gluten. It was also very easy to make for a quick meal at home. And you cannot go wrong eating meat and vegetables. You could even serve it with a salad. You might also have some room leftover for a slice of whole wheat bread or a piece of fruit for dessert.

Food Friday: Gestational Diabetes Approved Recipe - Black Bean Salsa

Black Bean Salsa is a recipe suitable for those of us that have gestational diabetes. It is very healthy with low carbs and low sodium. The ingredients are very versatile with different menu combinations. And of course it is easy to make and to have on hand. Add this delicious recipe to your to your special diet. Thanks to the Iowa Diabetes and Endocrinology Center for providing it.

Black Bean Salsa
1.5 cups frozen corn, thawed
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 -1 red onion, chopped (I would only use 1/4 onion finely chopped)
1 can petite canned tomatoes, drained (I would add two cans)
1-2 cloves of fresh garlic
1 can black beans, drained and rinsed

Mix all ingredients together and enjoy!

Serving Ideas
Use salsa with 100% tortilla chips
Nacho/Quesadilla style and - chicken or lean beef
Bake with chicken breast and serve with brown rice
On top of scrambled eggs on top of whole wheat toast
Burritos - add tuna, chicken, or eggs on whole wheat tortilla
Top of baked potatoes
Mix with brown rice and stuff green peppers

Nutrition Information
Per 1 cup serving: Calories 86, Total Fat 0.5 g, Sat Fat 0g, Carbohydrates 18g, Protein 4g, Sodium 7mg (if use no added salt tomatoes and rinse beans).

Shuffle Saturday: Gestational Diabetes

Like many Americans, I had to change and adjust my diet but for gestational diabetes. That is right, with this second pregnancy, I failed my glucose screening tests, both the 1 hour and the 4 hour tests, making me fall into the 10% of pregnant women who have gestational diabetes.

With Judah, I was borderline diabetic, passing the second test at the hospital by only one. I was told to watch my diet. And with Judah, I did drop all major carbohydrates like pastas because I simply did not feel well. I even drank a lot of lemon water to help with swelling.

This time around, I failed the test by two and with the new testing rules, I definitely have gestational diabetes. I knew going into the tests that I did as similar symptoms with Judah occurred faster and more furious earlier in the pregnancy. I had already dropped the carbohydrates like major pasta dishes and any kind of sweets. I also was cutting back on sodium as it seemed to have a direct effect on swelling.

I failed my glucose screening right before Christmas and it was over the Holiday season that I went through training, consulted with professionals, and even learned how to do my insulin shot. Talk about timing. I wanted to cry when I got the results from my test prior to Christmas and the nurse told me to stay away from Christmas cookies. Are you kidding me? I had not even had any sweets or pastas or anything fun to eat for that matter since before Thanksgiving. Bah Humbug to the Diabetic Grinch. And so much for those Christmas cookies I had been craving for over a month (and I did make them without eating them).

I have learned that in spite our best efforts at diet change, sometimes our bodies just need a little help. This does not mean we are doing anything wrong. The biggest adjustment though is just that, changing your lifestyle. Changing your lifestyle to monitor your sugar levels, adjusting your diet within healthy means, and reducing stress in other areas of your life.

This journey has taught me a lot and I would like to pass on some of my ideas down the road - so stayed tuned for some recipes I have found and invented. Other pregnant moms, like myself, just want quick, simple, healthy recipes and snack ideas to get us through the day. Our lives are already crazy as it is with kids running around, managing a household, and being pregnant in our third trimester. So let's stick together moms and know you are not alone counting carbs.