SNACKS

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Permalink Reply by Libby on February 11, 2008 at 9:12am

Bran crackers with a really good brie, herbed cream cheese or port wine cheese. Sugar free jello made with some chunks of orange or apple and grated lemon rind. Apple sliced thin with almond butter. Carrots and dip.

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Permalink Reply by Erin on February 11, 2008 at 10:41am

Low fat popcorn in the mini bags are one of my favorite snacks right now.

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Permalink Reply by landileigh on February 11, 2008 at 11:02am

i like the crackers with cheese that are prepackaged. or crackers with peanut butter.

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Permalink Reply by Kristin on February 11, 2008 at 1:41pm

I love chocolate. No, I really really love chocolate.

I eat a small piece of chocolate (6-10g) after every meal. I bolus for it with the meal, but wait usually until an hour after the bolus to eat it. I actually have found my post meal blood sugars to be okay with this. And I am less likely to crave something sweet then.

Low carb snacks that I eat when I am hungry between meals: plain yogurt, frozen broccoli (microwaved, of course), natural peanut butter (with a spoon), and nuts.

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Permalink Reply by Toni Crebbin on February 12, 2008 at 6:56am

I'm with Kristin on this one! Every day I try to put a little chocolate in my lunch, such as a Hershey Kiss (leave the bag at home in the freezer!). This way you get just enough chocolate to satisfy your craving, but don't have the temptation staring you in the face. If you really want to feel better about it, by the dark chocolate kind:)

As for my current fav snack, it's anything (or nothing) and peanut butter. I especially like a crunchy carrot with it or a graham cracker. Hmmm....I'm getting hungry!

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Permalink Reply by Salty and Sweet on February 11, 2008 at 2:11pm

I recently discovered flavored Blue Diamond Roasted Almonds at the grocery store last week. They come dusted with flavors, Vanilla Bean and Cinnamon Brown Sugar. Not quite as boring as plain mixed nuts. I find them sooo yummy! I can't stop eating them!

Here's a link to more info:
http://www.bluediamond.com/shop/nuts/OvenRoasted.cfm

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Permalink Reply by Sara on February 11, 2008 at 6:12pm

I think what is worse than eating the potato chips is demonizing yourself for eating them. People tend to crave foods more often if those foods are put "off limits." So give into your craving for potato chips, and have something sweet now and again. I think that, like Kristin, you find you will crave things less when you allow yourself to eat them. Rachael from The F-Word, a great blogger, did a post recently about "good foods" and "bad foods." In case you don't want to read all of it, I think one of her best points is that "...de-personifying foods as 'good' or 'bad,' as well as a refusal to measure our self-worth by the foods we eat are integral steps in developing a healthy relationship with food." As a group of people who are pretty much forced to be aware of everything we eat, I think diabetics could benefit greatly from a better relationship with food.

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Permalink Reply by Loren on February 11, 2008 at 7:46pm

I Just got this newsletter this morning, it might help. It comes from Accu-Check.

Meals - What’s Cooking?
THE SUGAR QUESTION (AND A BROWNIE RECIPE, TOO)

It’s been more than a year since the American Diabetes Association issued new guidelines regarding sugar and sweets—yet the confusion persists. People with diabetes and the public at large still believe that little treats (like, say, a reduced-fat brownie) are off limits.

Let’s be clear—no one is suggesting that sugary foods are suddenly good for you.

It’s just that you can allow yourself some sweets, in moderation, as long as your total carbohydrate and fat intake is under control.

Why is that important? In some ways, it’s psychological. If you’re told you can’t touch a brownie, it’s that much more appealing. So you eat the brownie. Then you feel guilty. It’s a bad cycle.

This way, you can enjoy a brownie now and then. Just make sure it’s the best-tasting, most healthful brownie you can find. And wouldn’t you know it? There’s a recipe like that right here.

This recipe makes 24. But why not cut them even smaller? Then you can have twice as many.


Here's the recipe if anyone is interested:

PHILADELPHIA® Reduced Fat Marble Brownies

Prep Time: 20 mins
Total Time: 1 hr
Makes: 24

Ingredients
1 pkg. (20-1/2 oz.) reduced calorie brownie mix
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
1/2 cup chocolate chips

Preparation
Prepare brownie mix as directed on package. Pour into 13x9-inch baking pan sprayed with no stick cooking spray.

Beat cream cheese with electric mixer on medium speed until smooth. Add sugar; mix until blended. Add egg and vanilla; mix just until blended. Pour cream cheese mixture over brownie batter; cut through batter with knife several times for marble effect. Sprinkle with chips.

Bake at 350°F for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

Variation
Cappuccino Brownies: Dissolve 1 Tbsp. MAXWELL HOUSE Instant Coffee in 1 Tbsp. water; stir into cream cheese mixture. Spoon over brownie batter in pan; continue as directed.


Calories 140 Total Fat 3 g
Saturated Fat 1 g Cholesterol 10 mg
Sodium 135 mg Carbohydrate 25 g
Dietary Fiber 1 g Sugars 19 g
Protein 3 g Vitamin A 4% DV
Vitamin C 0% DV Calcium 2% DV
Iron 4% DV

Diet Exchange
1-1/2 Carbohydrate, 1/2 Fat

Exchange calculations based on Exchange List for Meal Planning *1995, by The American Diabetes Association, Inc. and the American Dietetic Association.

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Permalink Reply by Libby on February 12, 2008 at 4:56am

Hi, Loren,
I don't know about you, but I can't have a snack with 25g carbs and keep my BG under control. And as for cutting them in half, that kind of defeats the purpose. 12 1/2g carbs for a tiny piece of brownie just isn't worth it for me.

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Permalink Reply by Sarah on February 19, 2008 at 7:58pm

Why can't 25g of carbs be handled? I take 5 u of insulin for that and have no problem?

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Permalink Reply by Libby on February 20, 2008 at 5:39pm

I try to keep me BG completely normal which for me means staying between 80 and 120 all the time, and an A1C in the 5s. If I eat 25g of fast acting carbs (baked goods, potatoes, rice etc.) I can very rarely get a perfect response from the insulin shot. I tend to go up to 200 just briefly but since I am LADA and still have a 2nd phase, my own insulin, in combination with the injection sends me crashing down to 60. I hate the rollercoaster. I do eat 25-30g per meal but they are complex carbs, mostly veggies, with some fruit and dairy. I don't want to do a shot for every snack, so I stick with lower carb snacks.

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Permalink Reply by Bonnie Buck on February 28, 2008 at 9:13am

Loren I will try this as soon as my bs is okay and in control but yummmm...It sounds wonderful thanks for the recipe and the exchanges too.

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