As a diabetic you already know that that counting carbs or creating your plate is just part of what you need to do to maintain appropriate blood sugar levels. Recently your doctor told you that avoiding gluten contained in wheat, other grains, and products is also important for your particular health situation.
If you have Type 1 diabetes you're 10% more likely to have celiac disease than the general population. Those with celiac disease need to completely avoid gluten containing products as they damage the small intestine. If you have Type 2 diabetes, you're more likely to be gluten intolerant (only 1% of the general population has celiac disease). Gluten intolerance means you may have discomfort when eating products containing gluten, but you won't damage your small intestines.
Regardless if you've decided for your health that you need to cut out gluten, there is great information available through the Celiac Disease Foundation specifically for people with diabetes.
So in addition, I've modified a recipe from Diabetic Living Online, another great source for Gluten-free diabetic recipes. With the abundance of tomatoes right now, this recipe will help you use them up.
Baked Tomato and Zucchini
- 1/2 cup of green beans (fresh or frozen)
- 8 ounces fresh zucchini, washed and cut into 1/2-inch-thick slices
- 4 medium tomatoes, chopped
- 1 medium onion, sliced and separated into rings
- 1/2 of a medium yellow or green sweet pepper, seeded and cut into thin strips
- 1/4-1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
Directions
- Preheat oven to 350 degrees F. Cook string beans in boiling water until slightly done or zap in the microwave for 30 secs. In a 2-quart casserole, combine string beans, zucchini, tomatoes, onion, sweet pepper, crushed red pepper, and salt.
- Bake, covered, for 45 minutes; stir. Bake, uncovered, for 30 minutes more; stir. Serve with a slotted spoon. Makes 6 (2/3-cup) servings.
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