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What to Do About the Holidays
By Nicole Johnson
Thanksgiving is one of my favorite times of the year. The joy of family and friends, the sharing of the thankfulness in our hearts with those we cherish, and of course, the food! When I think on this holiday though, there is always a certain amount of anxiety. What is the next year going to hold? How many more diabetes anniversaries will I celebrate? (I was diagnosed on Thanksgiving.) Am I going to be able to control my glucose during the upcoming holiday celebrations? How much is the fun and food going to cost me in terms of my control? I bet these are questions each of us will ponder and ask throughout the season (or at least we should!). Here are my thoughts on how to make this an exceptional celebration season and how to approach food-related holidays with vigor and enthusiasm.
First, we must consider the rules…. or at least Nicole’s rules:
- Don’t go to a party hungry.
- Don’t starve yourself throughout the day to “save up” for the big meal.
- Don’t stand near the buffet or food table.
- Eat small portions. (Reduce by 25-50%) Use a small plate.
- Avoid rolls and extra bread – too many extra carbs.
- Drink lots of water before and during the meal. Precede each meal with at least one 8 oz. glass of water.
- Know the facts about alcohol and diabetes – what lowers and what raises your blood sugar.
- Avoid sauces that are cream-based if you are watching fat and calories.
- Watch for hidden sugars in foods made with fruit, jams, or dried fruit.
- Choose appetizers with veggies and protein.
- Fill your plate with 50% veggies and/or salad.
- Fill your plate once and no more. Do not go back to the kitchen/buffet.
- Take “breaks’ between bites.
- Keep your head up. Talk to others at the table during dinner.
- Check your blood sugar before and after holiday celebrations.
- Enjoy yourself!!!
If you are the chef this year, here are a few ideas for your holiday meals and parties. These are all on my list for my family Thanksgiving dinner. In fact, they are repeat requests!
Champagne-Roasted Turkey
To fancy up the holiday bird, try bathing it in champagne or nonalcoholic sparkling wine or cider. It's a simple but fancy way out of the "plain old roasted turkey" rut! This recipe is from my cookbook, "Mr. Food Every Day's a Holiday Diabetic Cookbook…with Nicole Johnson".
- One 7-pound bone-in turkey breast
- 1/2 pound red seedless grapes, stemmed and cut in half (about 1-1/2 cups), divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bottle (750 ml) champagne
- 1 can (14 ounces) ready-to-use chicken broth
- 2 tablespoons cornstarch
1. Preheat the oven to 350°F. Line a roasting pan with aluminum foil and coat with nonstick cooking spray.
2. Place the turkey in the pan and spoon 1 cup grape halves into the neck cavity. Season the turkey all over with the salt and pepper. Pour the champagne into the pan around the turkey.
3. Roast the turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and its juices run clear, basting every 30 minutes with the pan juices. If the turkey begins to get too browned, cover loosely with aluminum foil.
4. In a medium saucepan, combine the chicken broth, cornstarch, and the pan drippings with the fat removed; bring to a boil over medium-high heat, stirring constantly until thickened. Stir in the remaining 1/2 cup grape halves and cook for 1 to 2 minutes, or until heated through.
5. Carve the turkey and serve with the champagne-grape sauce.
Serves 12
PUMPKIN CHIFFON PIE
- One 9" graham cracker crumb crust
- 1 tablespoon gelatin powder (such as Knox)
- 3 whole eggs, separated
- 1/2 cup packed brown sugar
- 1 1/4 cup cooked, or canned pumpkin
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoons each, cinnamon, nutmeg and ginger
- 1/2 cup granulated white sugar
- 1/2 pint Dream Whip for garnish (optional)
- 1 jar of Caramel for garnish (optional)
1. Soak the gelatin in 1/4 cup cold water.
2. Beat the egg yolks slightly and combine in the top of a double boiler with the brown sugar, pumpkin, milk, salt, and spices.
3. Cook and stir these ingredients over boiling water until thick.
4. Stir in the soaked gelatin until dissolved.
5. Remove from the cook top and chill until mixture begins to set.
6. Whip the 3 egg whites until stiff, but not dry.
7. Gradually stir the 1/2 cup sugar into the egg white mixture, then fold in the pumpkin mixture.
8. Fill the pie shell. Chill several hours to set.
9. Serve garnished with: Whipped cream and drizzled caramel.
This is our favorite treat. My entire family is just crazy about this. There is already lobbying going on for individual pies, pies for school events, etc. This recipe is online at Gourmet Sleuth. However, it has been passed down on a notecard in my family for generations. Try it, you won’t be sorry.