As the holiday season can be an uncertain time for people living with diabetes, when it comes to cooking, it can feel challenging trying to balance what is diabetes-friendly with tastes delicious.
Fortunately, we have some great recipes that check all of the important boxes for those wanting to enjoy the meal with stable glucose levels. Here are our top 3 favorite diabetes-friendly recipes that are simple to make, won’t disrupt blood sugar levels and will leave friends and family asking for more:
Winter Butternut Squash Soup
- One 2- to 3-pound butternut squash, peeled and seeded
- 6 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- Nutmeg, salt and pepper to taste
- Wash, peel and seed the butternut squash. Then cut the squash into 1-inch pieces.
- In a large pot, melt 2 tablespoons of unsalted butter.
- Peel and chop 1 medium yellow onion.
- Add onion and cook until tender (about 8 minutes).
- Add the squash pieces and stock of your choice (vegetable or chicken).
- Sit and bring to a simmer. Continue to cook until squash is tender (15 to 20 minutes).
- Remove squash with a slotted spoon and place in a blender. Puree until it is a liquid consistency.
- Add blended squash back into the pot. Add nutmeg, salt, and pepper to taste.
Delicious Prime Rib with Zesty Horseradish Sauce
- 6 1/2 pounds of standing rib roast
- 1/3 cup freshly grated peeled horseradish
- 2 bunches of fresh rosemary, sage and thyme
- 1 1/4 cups sour cream
- 2 teaspoons white wine vinegar
- Salt, black pepper to taste
- 1 tablespoon olive oil
- Pat the raw rib roast gently with clean paper towels.
- Refrigerate the meat uncovered, for 1-3 days to age the meat
- About 5 hours before serving this dish, mix the horseradish, vinegar, sour cream, and salt and pepper. Place in the refrigerator until ready to serve.
- Preheat the oven to 225 degrees F.
- Chop 2 bunches of sage, thyme and rosemary. Then toss with olive oil and spread at the bottom of a roasting pan.
- Sprinkle rib roast with salt and pepper, and place on top of olive oil and herb mixture,
- Roast until an instant-read thermometer inserted into the center of the meat registers 125 degrees F. This should be about 3-4 hours.
- Remove the dish from the oven and let it rest for at least 30 minutes and up to 1 hour.
- Next, increase the oven temperature to 500 degrees F.
- About 10 minutes before serving, return the dish to the oven and roast until the outer layers of the meat are brown and caramelized.
- Transfer the prime rib to a cutting board and then slice the meat across the grain.
- Serve with the crispy herbs, horseradish sauce and salt and pepper to taste.
Sugar Free Coconut Holiday Cookies
- 1/2 cup coconut oil
- 3 tablespoons of stevia
- ½ cup of flaxseeds
- 1 egg
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup skim or almond milk
- 2 tablespoons water
- 1 teaspoon vanilla extract
- Coconut shreds
- Several drops of food coloring (optional)
- Stir stevia, egg, flaxseed, and food coloring. Beat well.
- In a separate bowl, combine all of the remaining dry ingredients, add the milk, vanilla, and water.
- Put in flour mixture and stir well.
- Chill dough for 2-4 hours.
- Preheat the oven to 325 degrees F.
- Roll out 1/8 inch thick and cut the cookies into desired shapes. Bake for 8 to 10 minutes.
- Add coconut shreds, sprinkle on the top of cookies.
- Allow to cool, and serve.
Remember to read our Thanksgiving post for great tips on navigating the holidays with diabetes.
Lastly, consider sharing and exchanging favorite holiday recipes, photos, and words of encouragement in the "Winning Type 2 Diabetes Together" Facebook group by simply clicking here.
Happy Holidays from the CuraLife Team!