Being faced with the rainbow of sweetener packets at your favorite restaurant or coffeehouse is overwhelming.
Which one to use? Which are “suitable” or “safe” or “appropriate” for people with diabetes? Most importantly, which one is most yummy?
I decided to do a little taste test and research. Here’s what I found.
I’m always intrigued by the dietary substitutions suggested for diabetics. But I got to admit my first reaction is generally something along the lines of: Really? I don’t think so…
We’ve all heard that cauliflower can be a credible substitute for mashed potatoes. Really? Well, let’s see…
My last attempt at using cauliflower as a substitute had mixed results. But really, cauliflower in place of mac and cheese? At least this time the vegetable and the starch started out the same color. And if you add enough butter or cheese to something that’s all you’ll taste.
Can cauliflower replace mac and cheese?
I could not believe what I was hearing. The dLife chef was saying that cauliflower can take the place of mac and cheese. Really?
How could all that bubbly yumminess be replaced by a vegetable?
The recipe for Cauliflower “Mac and Cheese” is simple enough: Steam a whole head of cauliflower, put it in a souffle dish, cover with a mixture of mayonnaise and yellow mustard then top with grated Parmesan, and bake until the cheese is brown.
I was still feeling doubtful. Yellow mustard? Grated Parmesan? But I trudged on…
The only way to truly answer the question is to taste Cauliflower “Mac and Cheese” next to regular mac and cheese. You know, the kind with noodles in it.
“Eat rice! And if you have diabetes make that brown rice.”
—Frank De Lima, Commencement Address to Hawaii’s 2010 Graduates
- cc IRRI Images
I admit I’m not a big fan of white rice.
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