Cooked quinoa was put together with canned whole pintos, corn, chopped bell pepper, and onion. The mixture was seasoned with garlic, chili powder, cumin and oregano. Traditional, simple Mexican ingredients and flavors. It tasted good.
I grew up eating Spanish rice. Long grain rice toasted with onion and garlic, then boiled in broth with whole canned tomatoes—NOT tomato sauce…yum! A bowl of plain, steamed white rice seems bland and uninteresting by comparison.
Here in Hawaii steamed white rice is the starch of choice. It’s everywhere. Automatically you get at least two scoops with every breakfast, lunch and dinner you order in a restaurant or as carryout. And they aren’t petite little ladylike scoops, but big Samoan-sized scoops. Continue reading “Side-by-Side: Rice”
What’s to eat? When you have diabetes that’s a loaded question.
When you have diabetes that’s a loaded question.
What I eat, when I eat and how much I eat all affects my blood sugar. And controlling my blood sugar is my number one priority when it comes to managing diabetes.
How do I figure out what’s “best” to eat?
Do I pay attention to food groups? Count grams of carbohydrates? Count calories? Track glycemic indexes? Track vitamins and minerals? Eat goodcarbs? Don’t eat badcarbs? It’s all so overwhelming and enough to make me want to run from the room screaming. Continue reading “What’s to eat?”