Dinner/Supper is usually the largest meal of the day. It is where people can overeat because they are hungry or rely on convenience foods because they are tired. All our recipes can be cooked really quickly or frozen and used when needed so it helps people to make healthier choices when looking for something to cook quickly.
- Remember portion control, half your plate should be vegetables, quarter carbohydrates and quarter meat portion.
- Aim to limit red meat to once a week, fish twice a week, white meat e.g chicken twice weekly, one meat free day and the other day whatever you fancy!!!
- Two medium sized boiled potatoes is enough, baked and mashed have a higher glycaemic value, so limit their use. Try to use sweet potatoes that have a lower glycaemic index.
- Keep sauce on the side and limit to 2-3 tablespoons. Many processed sauces and gravies may have sugar added to them so be aware.
- Root vegetables have a higher sugar/glycaemic content. Cook root vegetables with a bite to lower their glycaemic value and add green vegetables to the mix to slow down the release of natural sugars even further.
- Whatever you take out or restrict from your diet, put something back in so you don’t feel deprived.
The following are recipes from our Cooking Well for Diabetes Courses:
Cooking Well for Diabetes Courses
If you feel you could benefit from further help and assistance or are struggling with the whole concept of cooking for yourself or someone with diabetes, our Cooking Well for Diabetes Course may benefit you!!! This 4 week course provides you with all the tools, resources and aids needed to cook healthy, easily and conveniently for diabetes. All our courses are designed and facilitated by Helena Farrell RGN, MSc Diabetes, who combines medical knowledge, with a passion for healthy eating and cooking.
I can’t recommend these courses highly enough!
Cooking Well for Diabetes is suitable for people with Type 1 & 2 Diabetes, Pre-Diabetes, families and carers of people with diabetes. All courses include a cookery demo with tasters, portion size measurement aids, a copy of the Low GI Diet Book and much much more. If you would like to speak to some of the participants who have benefitted from these courses, we would be more than happy to put you in contact with them.
All our courses are 4 weeks in duration, run 2 hours per week either on a week day evening or a Saturday. If you miss one week, we would be more than happy to facilitate your attendance on another course, so you don’t miss out on any of the course content.
Cost: €100 or pay as you go option of €25 per week. Discounts available (terms and conditions apply)
For further information please click here