Two things I have always missed most as a Type 2 Diabetic are potatoes and pasta. Potatoes are quite possibly the worst for a diabetic with a GI of 95 baked and 82 boiled, so they're just gone except on Thanksgiving. Pasta is in the moderately low GI range at 52-54, so it's somewhat okay, but the issue with regular pasta is the glycemic load. Let's be honest... Who can really limit themselves to a sensible portion of our beloved macaroni? ;-)
Recently chick pea and lentil pastas have been entering the culinary world. They are high in fiber and protein and much lower in carbohydrates than regular pasta and feature GIs in the low range as well. The problem we found with most brands of the legume based pastas is that well... they just don't cook right and and unless you're drowning them in a savory sauce, they are more akin to cardboard than macaroni.
Recently we came across a brand that actually works... Banza. They have a nice assortment and it cooks and tastes about as close as you can get to regular pasta. Even the mouth-feel is right. One really good thing to remember about chickpea pasta is not just the lower glycemic index, but also the good glycemic load you'll experience since their protein packed serving size of 3-4 oz will definitely satisfy, especially when paired with a couple of near fat free meatballs.
In addition to finally finding the pasta, my very Italian wife Carolyn and I have figured out a recipe for some really good chicken meatballs since we've pretty much eliminated red meat from our diet. All in all, we have created a meal healthy enough to allow us to have a traditional Sunday dinner again. Enjoy!
- 2 28 oz cans peeled plum tomatoes
- 2 tsp kosher salt (1.25 regular)
- 2 tsp garlic powder
- 1 tsp dried parsley or 1 tbsp fresh, minced
- 1 tsp dried basil or 1 tbsp fresh, minced
- 1/4 tsp black pepper
- avocado oil and chicken bits from the fry pan when meatballs are done
- 1.5 lbs ground chicken breast
- 2 eggs
- 2 tbsp fresh parsley, minced
- 2 tbsp parmesan cheese
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2-3/4 cup flavored bread crumbs
- 4-5 tbsp avocado oil