Heads up, it’s National Diabetes Week (July 12-18)! Diabetes is a serious, complex condition that can attack the whole body, potentially leading to blindness, kidney failure, limb amputations, heart attack and/or stroke. Unfortunately, diabetes is increasing prevalence with Type 1 accounting for 10% of all diabetes and Type 2 accounting for 85%. So, it is important, now more than ever, that we show our support for Diabetes Australia in spreading awareness for this cause.
So, without further ado, we’ve sourced two awesome recipes targeted for someone living with Type 1 and Type 2 respectively.
Spiced Chicken, Tomato & Chickpea Soup
This Spiced Chicken, Tomato & Chickpea Soup modified from a recipe by Type 1 Kitchen to be ideal for someone who is living with Type 1 Diabetes and is on insulin. This recipe has a total of 30g carbohydrates (2 x 15g exchanges) and is predominantly low GI/complex carbohydrates that take longer to turn into sugar in the bloodstream.
- 2 tbsp oil
- 1 onion, sliced
- 1/8-1/4 tsp chilli flakes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400g tin of chopped tomato
- 400g tin of chickpeas, drained
- 500ml vegetable stock
- 1 medium sweet potato (400g)
- 1 medium zucchini, diced
- The meat from 2 roasted chicken thighs – either shop bought or roasted at home, shredded
- Fresh coriander to garnish (optional)
- Heat the oil in a saucepan which has a lid.
- Add the onions, sweet potato & zucchini, stir well, cover and sweat for 5 minutes.
- Stir in the spices and cook uncovered for 2 minutes or until the onions are soft and translucent.
- Add the tomatoes, chickpeas, stock. Bring to the boil then simmer for 8 minutes.
- Remove from the heat and use a stick blender to blend until most of the soup is smooth; I like to keep some texture.
- Stir in the chicken, cook for 3 more minutes.
- Serve and garnish with fresh coriander.
Chocolate, Almond & Chia Seed Pudding
This second recipe is ideal for someone who is living with from Type 2 Diabetes who is only taking oral medication and no insulin. Modified from Slender Kitchen, this Chocolate, Almond & Chia Seed Pudding recipe is low in carbohydrates and high in soluble fibre to reduce the load on the pancreas.
1/2 tsp vanilla extract
2 tbsp chia seeds
1 packet Natvia
1 tbsp unsweetened cocoa powder
1 tbsp almonds, chopped
- Add everything, except the almonds, to a mason jar, bowl, or another container.
- Stir together.
- Refrigerate for at least 4 hours, ideally overnight.
- Top with almonds and serve.