Meal Plan for Optimal Glucose Levels (Diabetes)

Obtain optimal blood glucose levels by Meal Planning. Diabetics learn to keep their insulin in balance through out the day. Like the Food Pyramid that most are familiar with following, diabetics also have their own food pyramid that they can refer to in order establish their diet.
Proper meal planning should include spacing out 5-6 smaller meals throughout the day to maintain steady blood sugar levels, so that consumption of food is every two hours. Contrastly, eating a big meal only once or twice a day can cause extreme high or low glucose levels. In addition, if the exercise regimen is changed, changes should be made to the diet accordingly, to maintain weight control and to control blood sugar levels.
For more information on  the impact of: Salt, Sugar and Alcohol

As you practice your diet, you will begin to learn different food combinations.


A combination to avoid at a single meal would be a plate with potatoes, corn, beans and a slice of bread. Your body will break down all four as breads, therefore, increasing your blood glucose levels. Whole grain breads are best to use (Aunt Milles Whole Grain, Multi Grain breads are good source and 2 slices equals 1 serving!) also providing protein compared to white breads.

Additionally, root vegetables (beets, potato, yam) are high in fructose content (natural sugar), as are oranges, bananas and pineapples. A better choice would be apples, pears, cherries and plums.

ALL FOODS CAN be eaten, but they must be monitored in serving size and combined properly at meals in order to reduce insulin output, which will result in lowering your blood glucose. Recent studies have shown that Oolong Tea can contribute the pancreas which in turn reduces the insulin output.  You can drink up to  6 cups a day.

Contact your doctor, dietitian or post a message to find out what your meal plan should reflect.
Mens’ daily servings of food could be 1/4 – double of what a daily serving size may be for women.

Daily Servings Per Food Group
Suggested Serving Size
3-4 servings of fruit
1 small fresh fruit, ½ cup canned or dry fruit, ½ cup cup fruit juice
1 ounce of nuts (28-30 individual nuts): Almonds, Walnuts, Hazelnuts, Peanuts, Soynuts

3-5 servings of vegetables
1 cup raw vegetables, ½ cup cooked vegetables, ½ cup tomato or vegetable juice

6-11 servings of breads whole grains, beans, and starchy vegetables (shoot for 6 servings a day) 1 slice bread, (recommend Aunt Millies breads. 2 slices = 1 bread serving!) ½ small bagel or English muffin, 1 6-inch tortilla, ½ cup cooked cereal or pasta

2-3 servings of milk and yogurt
1 cup milk or yogurt

2-3 servings of meat, cheese, fish, and other proteins
2-3 oz. Cooked lean meat, fish or poultry, 2-3 oz. cheese, 1 egg, 1/2 cup Tofu, Nuts

Sparing use of fats, oils, and sweets
A serving of fats and oils can be 1 tbsp. butter, margarine, oil or mayonnaise. A serving of sweets can be ½ cup ice cream or 2 small cookies.

Meal Plan Combining Foods (for optimal glucose levels)
The daily menu follows the theory presented that “All Foods Can Be Eaten, but must be monitored”. Salt is used and also substituted. Sugar is available within the meals, yet limited. Alcohol is allowed, but only a 1/2 glass. (try for every other day routine with alcohol consumption.)
drink plenty of water throughout the day, 64 fl oz or 8 8 oz glasses.

Breakfast
1 cup yogurt
1 slice whole grain bread with pat of butter
1/4 cup berries
1 6 oz c. coffee with sweetner

Snack am
apple
1 ounce nuts

Lunch
1 8 oz. Milk
2 slices bread
2 slices turkey
3 slices tomato
1 lettuce leaf
1 tsp mustard
1 tsp mayo
1 pear
small bag of pretzels

Snack pm
Nutrition Bar
carrot and celery sticks
1 8oz milk

Dinner
Lemon Water
1 5oz glass wine
4 oz fish (baked seasoned with salt substitute, capers, olive and cherry tomatoe slices)
steamed broccoli (tossed in tsp oil, garlic, pepper, Mrs. Dash salt substitute)
baked potato oive oil, rosemary, thyme, pepper, salt
whole grain dinner roll
apricot

Dessert
1 c. orange sorbet
1/2 c. ice cream
small slice of cake

For more information you can contact the call the American Diabetes Association at (800) 232-3472 and select “receive more information about diabetes”.
Diabetic Food Pyramid

By: Kimberly Crocker
http://www.diabetes.org/nutrition-and-recipes/nutrition/foodpyramid.jsp

Meal Plan

Therapeutic Lifestyle Change (TLC Diet)
To reduce Cholesterol problems and other symptoms of heart disease. Designed for everyone to have a Heart Healthy Day.

Fluids are equally important to a successful diet. Add 1-2 glasses of water with 1/2 to 1 whole lemon each day. Also drink 1-2 cups of Oolong tea each day. Oolong tea burns over 157% more fat than Green Tea and has become the most popular tea designed to accelerate weigh loss. 

  • Breakfast
    · Bread…. ½ cup oatmeal
    · Fruit……..Peach
    · Milk…….Non fat yogurt
  • Tea

Snack am
Fruit…..Banana
Bread…reduced fat graham cracker

Lunch
· (for caloric increase add small bag of baked chips or pretzels)
· Bread….2 slices whole-wheat bread,
· Protein…2 ounces lean turkey,
· Free….1 tablespoon mustard Chipotle
· Vegetable… lettuce and tomato
· Vegetable…Carrot sticks
* Fruit
· Milk….skim or 1%, Water or Tea

Snack pm
· Fruit…apple
· Protein…1 oz almonds (about 28 pieces)

Dinner
· Protein….3 ounces baked or broiled salmon (Omega 3 fat)
· Bread….1 cup cooked brown rice
· Vegetable…1 cup cooked broccoli
· Fat…1 tablespoon olive oil (used in cooking)
· Vegetable…Salad made with 1½ cups romaine lettuce, ½ cup tomatoes, ¼ cucumber,
· Fat…vinaigrette: Extra Virgin Olive Oil, balsamic vinegar, oregano, minced garlic
· Bread…1 slice multi grain Italian bread
· Fruit

Dessert
Sherbert
Cakes and cookies in moderation No more than 3 times per week.

Water or Tea

Include eight 8 oz glasses of fluids in your daily meal plan through out the day.

By: Kimberly Crocker

Simple Spaghetti Basil & Tomato Sauce

Simple Spaghetti Basil & Tomato Sauce

1 medium onion

2 Tbsp Extra Virgin Olive Oil  (EVOO)

28 oz tomato sauce

1 tsp salt

1/4 cup milk

10 Basil leaves

120 grams Spaghetti

In a large pan bring 1 quart of water to boil.

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low.

Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.)

Allow to simmer for 20 minutes. Add basil leaves to sauce at end of simmering time.

 

Place Spaghetti in large pan of boiling water and allow to boil for time indicated. Drain water from spaghetti.

Serve Spaghetti with a 1/4 c of sauce

Add Parmesan cheese on top for a delicious bite of dinner!

 

 

Nutrition Facts  Cal 149  Cal from fat 125   Sodium 391mg  Carbohydrate 48g

Note: The fat in this recipe contains heart healthy alimentary fat made of  monosaturated fat (oleic acid) and polyphenols.

 

By:  Kimberly Crocker