Diabetic Seniors

If you’re overweight and living with diabetes, chances are your physician is urging (maybe even demanding) you to cut back on the amount of fat and carbohydrates in your diet. He or she may have already used the terms 1500-calorie diabetic diet, to which you may have replied, “Not in a million years!” But don’t be so quick to give a cold shoulder. The 1500-calorie diabetic diet plan is an easy way to live stronger and longer.

Obesity and diabetes are often related to one another; if you reduce one, then you inevitably decrease the other. Maintaining a healthy weight is the best thing you can do to effectively manage your diabetes. A 1500-calorie diabetic diet is an excellent way to control your blood sugar levels. The 1500-calorie diabetic diet plan balances fats, proteins and carbohydrates.

What Is the 1500-Calorie Diabetic Diet?

Just because you have diabetes, doesn’t mean you can’t eat the foods you once loved. It’s important to understand how to successfully live with the disease, including what you should and should not eat. The 1500-calorie diabetic diet is a relatively easy diet to follow; however, if you still need assistance, you can always ask your physician or a registered dietician.

With the 1500-calorie diabetic diet plan, you’re awarded enough calories throughout the day to feel satisfied, not starving. While counting carbohydrates is important at first, you’ll soon become familiar with which foods you should eat and how often you should eat them. Bottom line: Carbohydrates increase your blood glucose. The more of them you eat, the more your diabetes will creep into the danger zone.

The 1500-calorie diabetic diet requires you to have a little bit of knowledge and a lot of common sense. Once you learn the good foods versus the bad ones, and after you’ve curbed your appetite, you’ll see how easy it is to lose and maintain weight with the 1500-calorie diabetic diet plan.

Examples of Carbohydrates (a.k.a. Bad Foods)

*Note: Consume about 50 percent of carbohydrates, 20 percent proteins and 30 percent fats throughout the day.

• Fruits and juices
• Yogurt
• Milk
• Soy products
• Dried beans
• Starchy vegetables (i.e. corn, potatoes)
• Starchy foods (i.e. bread, crackers, cereal, rice)
• Sweets (i.e. sodas, cookies, cake, ice cream)
• Snacks (chips, candy)

Diabetic Recipes

If you’ve decided to take the plunge and start losing weight on the 1500-calorie diabetic diet, congratulations—you’re just a few steps away to a healthier, happier you. The following recipes are easy (and tasty) entrees that you can fix for the whole family while still staying on track. Bon appetit!

Lemon Chicken

Ingredients:

2 1/2 lbs. frying chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon garlic powder OR 1 clove garlic, minced
1 teaspoon dried basil
1/3 cup water
1 1/2 teaspoons grated lemon peel
3-4 slices of lemon, for garnish

Instructions:

Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper and garlic powder. Place in a shallow baking pan with skin side down. Combine remaining ingredients except lemon slices and pour over chicken. Bake, uncovered, for 20 minutes. Turn chicken and baste with pan
drippings. Bake for 30-40 minutes more, until chicken is tender. Serve on a platter garnished with lemon slices.

Shrimp Scampi

Servings: 4

Ingredients:

1 teaspoon margarine, melted reduced-calorie
1 teaspoon vegetable oil
1 clove garlic
1/4 teaspoon pepper
1/2 lb. large fresh shrimp, uncooked cleaned
1 tablespoon fresh parsley, chopped

Instructions:

Combine margarine, oil, garlic, and pepper in a shallow heat-proof casserole dish. Add shrimp, and toss lightly to coat. Spread shrimp in a single layer. Broil shrimp 4″ from heat 3-4 minutes. Turn shrimp and broil an additional 3-4 minutes or until lightly browned. Sprinkle with parsley, and serve.

Vegetable Gumbo

Servings: 6

Ingredients:

1 onion, chopped
1/2 green pepper, diced
2 ribs celery, diced
1 clove garlic, minced
1 lb. okra, sliced, fresh, frozen
1 lb. tomatoes, fresh or canned
2 cups corn, fresh, frozen or canned
1 teaspoon vegetable bouillon granules
1/2 cup white grape juice
1/2 cup water
1/4 teaspoon Tabasco sauce
1/4 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 tablespoon basil or rosemary, minced
Vegetable coating spray

Instructions:

Method: In a large heavy stew pot, place bouillon and 1/2 cup white grape juice, onion, green pepper, celery, and garlic, and cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently
until corn and okra are done (or simmer in slow cooker 6-7 hours).

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about 2 cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot. This releases their aroma and goodness.

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