FOOD

Thanksgiving dinner is not only filled with gratitude, but with an overabundance of carbohydrates (the nutrient affecting blood sugars) and calories – sometimes more than 3,000! This is certainly a challenge for individuals with diabetes trying to lose or maintain weight and manage their blood sugar.

There is both good and not-so-fun news for those with diabetes enjoying the holiday with friends and family. The good news is there is no single food that is off-limits, but the not-so-fun news is portion size is imperative in managing intake and blood sugars. Bottom line: if you limit the portion size, you can still enjoy the family-favorite foods you love.

While having a decent blood sugar level on Thanksgiving may seem like an impossible goal, planning your meal ahead of time and enlisting the help of a trusted friend or family member to keep you accountable will increase your odds of success. My Plate or Create Your Plate! are great resources for creating a diabetes-friendly plate for Thanksgiving.

The Meijer team of Registered Dietitians created a Thanksgiving-specific Plate to get you started.

Diabetes Friendly Thanksgiving Plate

You don’t have to give up your favorite foods to stay on track. Just make adjustments to your Thanksgiving table staples and enjoy your favorites without overdoing it.

Baked Crust-less Pumpkin Pie

8 servings

  • 1 15-ounce can pumpkin
  • 1/3 cup sugar substitute (Splenda, Sweet’N Low or your favorite)
  • 2 tablespoons honey
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup evaporated fat-free milk
  1. Preheat oven to 350 F. Lightly grease an 8-inch spring form pan. In a medium bowl, combine pumpkin, sugar substitute, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
  2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
  3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1 slice each).

Nutrition Information per serving: 60 calories, 0g Fat, 11g Carbohydrate, 2g Fiber, 4g Protein

Source: Diabetic Living® Magazine

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