Instead of macaroni and cheese, try cauliflower florets and cheese.
Especially in the colder months, my body craves carbs. It turns out, though, that what I actually crave are the flavors associated with carb-rich dishes, macaroni and cheese being a prime example. I now bake cauliflower florets (no need to parboil or boil them beforehand; just keep the florets medium to small in size) in the same macaroni and cheese recipe that Iâ€™ve made since college, adding some smoked ham or crumbled bacon for additional savoriness, and baking it for an hour or so. See the next tip for the crunchy topping that completes this dish.
Easy (as you can use a food processor) and so elegant with its gorgeous, smooth texture, a cauliflower puree is what I serve with a roast chicken, slow braised short ribs, or as the top layer of a shepherdâ€™s pie. Youâ€™ll be particularly thankful for it at Thanksgiving when you serve it with your turkey and gravy. There are many recipes out there, but avoid the ones that call for a lot of cream and other rich dairy products. Cauliflower boiled or steamed till fork tender and then whipped in a food processor with a bit of warmed milk, some good butter, and a bit of salt are really all it takes.
Instead of rice, choose cauliflower rice.
As youâ€™ll see in the next three tips, the star of my list is the humble cauliflower. This simple recipe should be given to everyone when they are first diagnosed with diabetes, but it would have been particularly comforting to an Asian-American like me who grew up eating rice at almost every meal. I make a large batch of it, keeping the seasoning simple â€” usually olive oil, finely minced onion, salt, and pepper â€” at the beginning of the week and then adapt it to specific recipes. I add slices of shiitake mushrooms and fresh herbs for a pilaf; chicken pieces sautÃ©ed in a sofrito with red peppers and olives for a simplified arroz con pollo; or a touch of toasted sesame oil and sautÃ©ed garlic if Iâ€™ll be serving the cauliflower rice with a Vietnamese dish.
Instead of fresh breadcrumbs, choose some chopped almonds or walnuts.
Iâ€™m not a purist and havenâ€™t been able to cut out all the carbs in my diet. There are some foods, like bread and the fresh breadcrumbs, that still pain me to leave on the table. For instance, I like my macaroni and cheese to have a toasty, cheese-enriched top and without that texture I feel utterly deprived. My compromise is to reduce the amount of fresh breadcrumbs that I use by half or more by mixing in chopped almonds or walnuts. I toss the mixture with a bit of grated Parmesan cheese and melted butter before spreading it over my cauliflower florets and cheese then bake as usual. I think the resulting crunch is even better.
Instead of a croissant, choose homemade popovers.
For me and many other diabetics, breakfast is the toughest meal of the day, as it is full of bready, sticky-sweet temptations. On the weekend mornings when I find myself wanting a light buttery croissant, I make a batch of popovers, using the recipe from The Joy of Cooking, which calls for one cup of all-purpose flour for 12 medium-sized, crispy, airy popovers. Butter and a dollop of homemade jam (see below) add to the pleasure of having something special for breakfast or brunch.
Instead of store-bought marmalade, choose to make your own.
I hesitate to add this tip because I donâ€™t want you to think that I do this all the time because I donâ€™t. Recently, though, some friends gifted me a large bag of fresh kumquats. When life gives you California-ripened kumquats, you must make marmalade. My improvised recipe, cobbled together from some examples that I saw online, used about a half cup of honey for about two pounds of fruit. It was truly eye opening to see how little sweetener is required when the fruits are flavorful, fresh, and not overly tart. So while life may not always give you kumquats, do think about the possibility of making your own fruit marmalade or preserves. What youâ€™ll find is that the flavor of the fruit shines through when the sweetness is significantly reduced. A good honey will add not only sweetness but also delightful floral notes to the fruits. (Sugar acts as a preservative, so once you lessen its amount, plan on making only a jar or two and store it in the refrigerator for consumption within a week or two.)
Instead of a diet cola or other artificially sweetened soda, choose club soda and a splash of fruit juice.
When Iâ€™m on a flight or some other situation with limited drink choices, Iâ€™ll often ask for a club soda with a short pour of apple juice. If thereâ€™s a little cup of pre-cut lemon wedges, Iâ€™ll ask the attendant to add a piece into the glass too. Itâ€™s refreshing and with enough natural flavors to get me to my destination. Of course, you can also do this at home with freshly squeezed juices or purees, or throw a couple of raspberries into the glass and muddle them before adding the club soda. Itâ€™s so much tastier than any bottled or pre-packaged drinks that I have ever found in a market.
Instead of a cocktail, choose a flute of brut Champagne, cava, prosecco, orÂ other dry, crisp sparkling whites.
I recommend brut Champagne and dry sparkling whites because they are generally lower on the glycemic index than most cocktails with their hidden simple syrups, fruit juices, and other sweeteners. Champagne is celebratory and never makes me feel deprived. Itâ€™s also outrageously marked up in bars and restaurants. I can only afford one flute, which encourages me to sip, to savor, and to not overindulge.
Always choose the best.
Itâ€™s never worth it to eat a subpar meal. You can define subpar for yourself, but for me it means food that is grown, prepared, cooked, and served without care. It also means eating something only because itâ€™s convenient or is cheaper. Iâ€™d rather fry an egg sunny side up in butter and soy sauce and serve it sizzling on a bed of cauliflower rice (which will be my lunch today) as opposed to ordering from a take-out menu full of â€œchoicesâ€ that are, in fact, littered with questionable ingredients. Yes, it takes more time out of your day to think and to plan ahead for what youâ€™ll put into your body and the bodies of those whom you love, but â€œloveâ€ here is the operative word. It should inform all of our decisions, food and otherwise.
About the author:Â A best-selling novelist, Monique Truong calls Brooklyn home. Her debut novel, The Book of Salt, took her to the 1920s Paris of Gertrude Stein and Alice B. Toklas. Her second novel, Bitter in the Mouth, returned her to the 1970s American South of her youth, and her third novel,The Sweetest Fruits, is bringing her to Meiji-era Japan. Truong is also an essayist whose works have appeared in The New York Times, Washington Post, London Times, La Repubblica and in numerous magazines.
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