Gestational Diabetes/Gluten Free Approved Recipe - Spaghetti Squash Pad Thai

Chinese food is something I have been craving since I changed my gestational diabetes diet to low carbs several months ago. After doing some research, I found this original recipe at http://www.popsugar.com/fitness/Paleo-Pad-Thai-Recipe-32022190 for Pad Thai over spaghetti squash. Surprisingly it tasted like the real thing and I think it was better with the squash than the rice noodles. And I must add it was low in carbs, high in protein, and gluten free so that I could enjoy many bites! Finally, I will also point out that I learned to cook with baby bok choy for the first time!

Original Recipe

1 medium spaghetti squash, seeds removed and cut into quarters (about 4 cups)
2 tablespoons coconut oil
1 medium onion, finely chopped (about 1 cup)
1 head broccoli, chopped (about 2 cups)
2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1 1/2 cups)
6 scallions, white and green parts thinly sliced (about 3/4 cup)
1/4 teaspoon red pepper flakes
1 cup cashews, toasted and chopped
1/4 cup tangy peanut dressing, recipe below

For tangy peanut dressing:
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon ume plum vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk

Place a metal steamer basket in a large pot and add three inches of water. Steam the spaghetti squash in the basket for 20 minutes, or until tender when pierced with a fork. Remove the spaghetti squash from the basket and allow to slightly cool so you can handle.

While the squash is cooking and cooling, create the tangy peanut sauce. Puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. Divide 1/4 cup for your pad Thai and store the rest in a glass jar for up to three days.

Once the squash is cool enough to handle, scoop the spaghetti squash out of the skin and set aside.

Heat the coconut oil in a large skillet over medium heat. Saute the onion for eight to 10 minutes, until soft and translucent. Add the broccoli and saute for about 10 minutes, under tender. Stir in the bok choy and saute for three to four minutes, until wilted. Add the squash to the skillet, stir briefly to incorporate, then add the scallions and cilantro.

Top with toasted cashews and tangy peanut sauce. Serve hot!

Adapted Recipe

1 medium spaghetti squash
2 tablespoons olive oil
1 head broccoli, chopped 
2 heads baby bok choy
6 scallions, white and green parts thinly sliced 
1/4 teaspoon red pepper flakes
1 cup cashews, already halved

1/4 cup tangy peanut dressing, recipe below

For tangy peanut dressing:
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon apple cider vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk

Cut the spaghetti squash in half length wise. Remove seeds. Take first half and lay face down in approximately an inch of water in a microwavable dish. Put in microwave for 15 minutes. Then remove and scrape out squash from the skin with a fork. Repeat for second half or store in fridge for another time.

Prep all your food ahead of time including the baby bok choy. 

To wash baby bok choy, first remove stalks and rinse the dirt off in water or wash like you would a herb. Periodically cut of the base of the cabbage to separate all the stalks. To chop the vegetable, start chopping down the middle length wise. Then cut the white bottom from the leafy top. Slice each but separate the white part of the plant from the green leaf into a separate bowl. You will saute the white portions longer as they are harder. Put in the leafy greens toward the end.

To create the tangy peanut sauce, puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. 

Heat the olive oil in a large skillet over medium heat. Saute the onion and broccoli in some garlic until the onion is translucent and the broccoli is tender. Stir in the bok choy and pepper flakes and saute for three to four minutes, until wilted. Add leftover shredded chicken or a can of chicken. Top with the toasted cashews and tangy peanut sauce. Serve hot over the spaghetti squash.

I will finally add that if you are counting carbs, be sure to watch how much squash you are eating. If you need a few more carbs, then fix an egg roll on the side!

Food Friday: Leftover Chicken Tacos Make Chicken Tortilla Soup

How about two quick meals for your family for the price of one with a complete different taste?

Yes, please! The other night we had chicken tacos and tonight we are using the leftovers for Chicken Tortilla Soup. All easy recipes and family approved!

Chicken Tacos

1 pound of chicken breast, thawed
1 jar of your favorite salsa
1-15 ounce can of black beans

Pour contents into crock pot. Cook on low until chicken is cooked through. Shred chicken. Serve with tortillas, cheddar cheese, sour cream, and tortilla chips. Good with bean dip. Use corn tortillas for gluten free meal.


6 Can Chicken Tortilla Soup

1-15 ounce whole kernel corn, drained
2-14.5 ounce can chicken broth
1-10 ounce can of chunk chicken (or use your leftover chicken tacos)
1-15 ounce can black beans
1-10 ounce can dried tomatoes (with green chili peppers optional)

Pour everything into a large stock pot and simmer until chicken is warm. Serve with cornbread. Gluten free without cornbread.

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: Gluten Free Recipe - Shepherd's Meatloaf

My sister-in-law gave me this recipe for my freezer shortly before Judah was born. I remember that only meat and potato type meals seem to fill me up with the nutritious calories I needed for nursing. And this was one of those meals.

Not only is portion of meatloaf delicious, but it is a guaranteed gluten free recipe. My brother-in-law is constantly on the look out for such recipes and having gestational diabetes in the past, I understand how important it is to have recipes like this on hand for special dietary needs.

So eat healthy and eat tasty!

Ingredients

1 pound lean chuck beef
2 tablespoons diced onion
1 teaspoon salt
1 cooked medium potato, mashed
1 egg
1/2 teaspoon garlic powder
1/2 pound fresh mushrooms sliced or 1 can drained

Directions

In an 8 inch loaf pan, mix meat, onion, salt, potato, garlic powder and egg, thoroughly and form loaf. Firmly press mushroom slices over entire surface of loaf. Bake at 350 degrees for about 1 hour. Slice and serve hot.

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.