#diabeticfriendly

Gluten-free breakfast ideas don’t need to be boring or carb-heavy. Whether you have celiac disease, are gluten-sensitive, or are simply watching your carbs, this guide offers practical, tasty, and time-saving morning solutions that help keep blood sugar steady and energy high.

(Quick evidence: many naturally gluten-free foods—eggs, nuts, Greek yogurt, fish, vegetables—suit low-carb plans and help stabilize blood glucose.)

Channa (Chickpea) Soup.  Chickpeas are an excellent plant-based source of protein, making this soup a great option for vegetarians and vegans. Read full recipe

https://foodrecipesoffical.com/wp-admin/post.php?post=4487&action=edit

WARNING ☢⛔⛔☢ : Green Veggie Causing Type 2 Diabetes In Millions 😱😱

WATCH VIDEO 👉👉 http://bit.l # y/34IzQtO

Then I realized I have a sewing machine and sewing ability! So this is an interest check: diabetics! Would any of you be interested in more affordable, stylish (soft/ no hard casing) insulin pen holders? They'd be lined with a stiffer fabric and possibly interface for support. They'd close with some velcro. There would be space for extra needles as well. I'm very curious!

I'm happy to supply different addons, like a charm string for charms, or maybe changing the velcro to an elastic (or both?), extra lining, etc.

Hi everyone!

I am back and primarily transitioning to instagram BUT I will keep posting on tumblr!

Feel free to follow along with whichever (or both😉) platform you choose!

I am still here, or on instagram, for questions or submissions or just for your enjoyment.

So, first a story. We were given this cookbook, this “healthy” cookbook, this non-cookbook - entirely raw. And we’ve tried some recipes from it and had them turn out well, so I decided to try the cheesecake recipe. It looked amazing in the picture, so I gathered my ingredients and started throwing it together, and while I started throwing it together I started thinking “Huh, there are a lot of dates in this. Wow that’s a lot, those are pretty sweet… ah well…” and then I got to the measurement of honey and I thought “Wow, that’s a lot of honey, let’s cut that sugar down a little…” and when the cheesecake was finished, I frowned for awhile, then decided to calculate the carb content. A 1/8th slice was 22 carbs.

In something of a dismayed rage, I started throwing ingredients together in the blender and came up with a very non-raw, low carb, super delicious recipe for MY OWN cheesecake, and now I’m going to share it with you (I really do cook things other than desserts, promise, I’ll prove it. Someday.)

Ingredients

Crust

Nut flour of some sort, or finely chopped/crushed nuts (I’ve used almond and walnut, both work, pecan would be amazing)

Salt

Vanilla

Butter

Filling

1 block cream cheese

1/3 c coconut oil

1 tbsp maple syrup

Dash of vanilla

2 tsp lemon juice (adjust to taste, TBH I just squeeze a ¼ lemon and hope for the best)

You will need some kind of pie plate, or individual ramekins. Or a convenient tupperware.

For the crust, you melt the butter in a pan. Toss in your nut flour and add a few shakes of salt and a dash of vanilla (smells so good). I know I’m being a pain by not giving exact measurements here, but I just eyeball it, comparing my pie plate or ramekins to the amount of nut flour and give it my best guess. Same with the butter. Measurement should be ample. Ample butter. Mix, toast, enjoy this sweet smelling combination, then press into your dish of choice and toss in the fridge.

For the filling, throw all those things in the blender. Blend the crap out of it. Beat it into submission until it’s nice and fluffy. Taste, adjust things like vanilla and lemon juice ‘til it’s amazing. Pull out your crust/s, glop the filling in and smooth it out all pretty, then stick them back in the refrigerator.

Eat when firm, give it half hour - an hour.