Banana Oatmeal ‘Pancakes’

I’ve been talking about this with my massage clients, so I figured I’d post it.

I originally made these at a camping event. We were in charge of breakfast for about 40, and had a huge pot of leftover oatmeal. I was skimming the crusty bits off the top, and my friend Nancy said, “Why don’t we fry that, like polenta?”.

We had bananas, and cinnamon! It was so good, I keep making it.

Fry bananas in coconut oil.

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Add oatmeal. (This is great with leftovers)

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Sprinkle with cinnamon.

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The banana, and cinnamon are the sweetener you need.

Diabetes and Candida (yeast infections)

This is meant to be simple, from a diabetic, not a doctor.

Diabetics do not make (type 1), or do make enough (type 2) insulin. Insulin is a hormone that takes the sugar, starches, and other food, and converts it to energy. Without insulin, a type one diabetic would starve, even if eating. The sugar is trapped in the blood, and unusable.

Because it takes time for the insulin we take as diabetics to work, sugar stays in the blood longer. Sugar feeds yeast.

In my opinion as a diabetic, eliminating as much sugar, and starch as possible, and adding Probiotics (friendly bacteria) are the best defense.

Probiotics pills are expensive. I’ve stopped buying the expensive pills, and started making my own yogurt, fermenting vegetables, and extracting oils from herbs.

Gluten Free Pear Upside Down Cake with Warm Butter Sauce

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In response to earlier post, I made a gluten free, lower carb, good for diabetic substitute for apple upside down cake, with warm butter sauce. It came out a cross between an apple pancake, and the apple cake. Since I have Asian Pears coming out of my garden, I used those instead of apples.
Core and slice the fruit in a pan like this. I added coconut oil, and Brown rice syrup, and cinnamon, then baked for 10 minutes at 400 F.

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While that’s cooking, warm 1/2 cup milk, and 2 eggs to room temp, by placing them in a warm water bath.

Mix 1/4 cup rive flour, 1/4 cup coconut flour, the milk, 1 tsp. vanilla, and sweetener of choice (Stevia for me). Beat eggs, then add to mixture. Don’t over beat, just enough to mix it. Pour over cooked pears. Bake 400 until browned, about 18 minutes.

While that is cooking…

Sauce

Blend over low heat, 1 stick butter 2 TbLs. Flour, when the butter is melted, SLOWLY add 1 cup of boiling water, cook until thick. Add sweetener of chioce, and a sprinkle of Nutmeg.

Note: If the heat is to high, or you add the water to fast, it will break.
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Gluten Free, Sugar Free, Peanut Butter and Jelly Bars

I have Black Raspberries, Red Raspberries, and Rhubarb, in my yard. I bought the Strawberries at the farmers market. Jam is so easy to make! Just sweeten, and cook. I used Stevia, but not that much.Image
Next I made almond Flour in the Vitamix, dry container.
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On the right is a white flour, and sugar recipe. On the left is the one I made up for me. It is Gluten, and sugar free. Great for diabetics. Lots of protein, and low carb.
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Regular recipe
http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe/index.html
My recipe
Preheat the oven to 350 degrees F.

Grease pan approx. 4X6 a small casserole dish would work.

Mix
4 Tbs. butter (Coconut oil would also be wonderful)
4 Tbs. peanut butter
1 tsp. vanilla
1 egg

Add
2/3 cup Almond Flour
2/3 cup Coconut Flour
1/2 tsp. baking poweder
Stevia to sweetness desired (I used 4 drops)

Mix with fork or hands until it’s crumbly.

Spread 2/3 of the dough into the prepared pan and spread over the bottom. Spread the jam evenly over the dough.

Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts, and oats, and bake for 35 minutes, until golden brown.

For dessert, you could add no unsweetened, or Stevia sweetened whipped cream.
For breakfast you could add unsweetened Greek yogurt.

Low carb for a diabetic, week 2

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At the start of week 2, I lost about 5 pounds, my blood sugar is the best I’ve ever seen it, and I’m learning to adjust some things.

This is my coffee. I learned that I don’t really like heavy cream in my coffee, and whole milk in my coffee, is where I want to put my carbs. I also notice that if I add cinnamon, I can cut down on the Stevia, just 3 drops. Cinnamon helps to stabilize blood sugar, as well as being very tasty. I put the cinnamon in before frothing the milk, it blends it right in, instead of sitting in clumps on the top.

Yesterday my son Nathan made a cake for his stepmother’s birthday. He cut the top off the cake to frost it. It reminded me of mother, who baked cakes to sell. As a child it was treat to get those little pieces of cake. I ate a few bites of the cake. It tasted WAY to sweet to me. My taste buds are getting used to less sweet. I threw the rest in the trash. It was still just a little warm. As I was throwing it in the trash, I knew I was committed to doing things differently. It felt really good.