November is National Diabetes Month. Enjoy Some Diabetic-Friendly Holiday Recipes!
Approximately 1 in every 10 Americans is diagnosed with diabetes, which means the holidays can be even trickier for diabetics than they are for everyone else trying to navigate the tempting treats available throughout the season. Those diagnosed with diabetes need to constantly be aware of what and how much they are eating to make sure their blood sugar levels don’t fluctuate too much, causing more serious complications.
From bringing healthier food options to gatherings to enjoying special treats in moderation, there are several things diabetics can do during the holidays to keep their blood sugar levels in check. For those hosting holiday parties, here are a few dishes you can make during the holidays that are healthy and delicious for all of your guests to enjoy!
Orange Baked Ham
- 1 (14-16 lb) fully cooked, spiral-cut ham on the bone
- 6 garlic cloves
- 8.5 oz orange marmalade
- ½ cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orange, zested
- ¼ cup freshly squeezed orange juice
- Preheat the oven to 350 degrees.
- Place ham in a heavy roasting pan.
- Mince the garlic in a food processor fitted with a steel blade. Add the marmalade, mustard, brown sugar, orange zest and orange juice and process until smooth.
- Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
- Serve hot or at room temperature.
Chopped Salad with Lemon and Dill
- 5 cups shredded romaine lettuce (about 1 head)
- 2 cups shredded radicchio (about ½ head)
- 2 scallions, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, or 1 teaspoon dried
- Salt and freshly ground black pepper
- In a large bowl toss together the romaine, radicchio and scallions.
- In a small bowl, whisk together the olive oil, lemon juice, dill and salt and pepper, to taste.
- Pour the dressing onto the salad and toss.
Hearty Winter Greens Saute
- 1 bunch mustard greens, cleaned
- 1 bunch turnip greens, cleaned
- 1 bunch kale, cleaned
- 1 bunch Swiss chard, cleaned
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- Kosher salt and freshly ground pepper
- 1 ½ cups chicken broth
- Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons.
- Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
- Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down.
- Once those three greens are added to the pot, pour in the broth and cook for 15 minutes.
- Add the ribbons of Swiss chard and cover with a lid. Let simmer for 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.
Pumpkin Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (12-oz bag) milk chocolate chips, not semi-sweet
- Nonstick cooking spray or parchment paper
- Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth.
- Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
- Beat in the eggs, 1 at a time, then mix in the vanilla and pumpkin puree.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat this flour mixture into the batter in thirds. Stir in the chips.
- Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
- Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.