Reactive Hypoglycemia Diet: Chocolate Peanut Butter, Protein Shake - Just Another Great Snack!

Reactive hypoglycemia can be such a headache; both literally and figuratively. Especially when you are first diagnosed with the problem, you have to adjust to a new diet, let your body adjust, learn what you can and cannot eat; what a pain. And in the beginning, there is a major learning curve; trial and error, so it is very important to learn what you can and cannot eat and to slowly build a list of foods and snacks that will work for you.

Today I just wanted to briefly mention a little snack that is so yummy and very simple to eat. So good as a matter of fact it won't feel like you are making any compromise! It's a chocolate protein shake with almond milk and natural peanut butter. It is great as a snack and especially if you work out (Awesome for helping your muscles grow and recover after that hard work out!)

Now, I am not a doctor or a dietician, but I do have reactive hypoglycemia and have learned a lot through research and just trying things on my own. I am only making a suggestion for your diet and giving you something to consider. Always consult with your doctor before trying any new foods or supplements (That was my disclaimer okay?)

So, how do you make this shake? Well, you will need about 1 cup of almond milk, about a tablespoon and a half of natural peanut butter (It is very important to get natural peanut butter with no sugar!), and one scoop of whey protein (Make sure you read the label to verify that there is very little to no sugar in the ingredients.) One scoop of whey protein should be about 25 grams of protein; and I suggest getting a high quality whey protein isolate.

Next put all of these ingredients into your blender, and blend away. The almond milk will give this little snack a very creamy consistency. This is one of my favorite snacks and after-work out drinks. Keep in mind; you can adjust the amounts of ingredients based on your preference. For example, personally, I like a lot of peanut butter!

Again, be sure to consult with your physician before trying any new kinds of foods or if you have any questions about your diet. This is just a great, healthy, tasteful snack that I enjoy; and again, if you are working out, it is a great after work out drink to help your body recover. Good luck!

Diabetics Do Have Choices - Puff Pastry Chicken Pot Pie or Peanut Pork Chops

Being diagnosed as diabetic does not have to be the end of a varied menu. You are not limited to a minimum number of dishes and can continue to enjoy yummy meals. This article contains a variety of recipes to choose from. If you enjoy poultry and 'comfort' food, the recipe for Puff Pastry Chicken Pot Pie is perfect for you. If your taste goes more to pork, you will enjoy the Peanut Pork Chops. The good thing about each of these recipes is that they are just as good for the non-diabetics and they are for diabetics.

PUFF PASTRY CHICKEN POT PIE
2 tbsp butter
1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed

Melt butter in a large skillet over medium heat. Add onion to the butter and cook, stirring occasionally, a few minutes until tender. Add the mushrooms and salt to the onions. Cook until the liquid evaporates and mushrooms are lightly browned. Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.

Pour the mixture into a 10-inch deep dish pie plate that has been lightly sprayed with nonstick cooking spray. Place the sheet of puff pastry and trim off excess pastry. Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.

Yield: 6 servings

Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust. The chicken and mushrooms give this dish a good amount of protein versus carbs.

PEANUT PORK CHOPS
1 cup herbed croutons
1/2 cup finely chopped peanuts
2 tbsp instant minced onion
2 tbsp snipped parsley
1 tsp crushed red chili pepper
1/3 cup butter, melted
1 tbsp water
3/4 tsp salt
8 loin pork chops, 1 1/4-inch thick cut with pockets
1 tsp salt
1/4 tsp black pepper
1 jar (10-oz) sugar-free apple jelly
2 tbsp lemon juice

In a medium bowl mix the croutons, peanuts, onion, parsley, and chili pepper. Stir together the melted butter, water, and 3/4 teaspoon salt; pour over the crouton mixture and toss to moist all.

Trim any excess fat from the pork chops; season with the 1 teaspoon salt, and the pepper. Stuff the pork chop pockets with the crouton mixture. Close the openings with skewers.

Heat the apple jelly and lemon juice just to boiling, stirring constantly.

Place the pork chops on grill 4-inches from heat on outdoor grill). Cook 1 hour or until done, turning every 15 minutes and basting with the jelly-lemon mixture during the last half of the grilling time.

Peanut Butter Cups

Method:

In medium bowl, microwave cocoa butter on high power 4 minutes.  Be very cautious when removing the heated cocoa butter from the microwave oven.  Use oven mitts as the bowl will be hot as well. 

In a cereal bowl, pour boiling water over baking chocolate square; when it tests soft throughout to the tip of a paring knife, carefully pour water off. 

Add chocolate to cocoa butter. 

In another cereal bowl, soften peanut butter 40 seconds on high power in microwave oven.

Stir peanut butter, butter, whole or skim milk powder, whipping cream and SPLENDA® into chocolate mixture with a whisk. 

Pour into small milk jug.

Carefully pour and half fill 10 medium paper baking cups placed on two dinner plates or a cookie sheet. Keep them in the freezer.  Remove paper to serve.