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We found 10 result(s) that match your search "cooking":

My son's baptism is this coming weekend and I've been wracking my brain trying to come up with the perfect menu. At first, I was thinking go easy, buy everything. Then I switched to the idea of save money, make it yourself. Now I've settled on buy some, make some.
What to make, and what to buy? I was going to buy a cake, then I thought it's a quick and easy bake, just pick up a mix and voila, its practically done for you. But then I realized the mixes probably have so many chemicals and preservatives in them, not to mention my arch rival white flour.
So I went online, hoping to find a mix at Whole Foods or Trader Joe's and instead I found a recipe for a natural yellow cake mix, and I had all the ingredients in the house. (READ MORE)

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I was reading through the dLife Viewpoints section today and saw a post that really hit home.

 

It's called "Bested by a Can of Tomato Soup" by Scott Johnson and I think it should be required reading for type 3's and other people without diabetes.

 

Counting carbs can sometimes be a difficult and maddening situation.

 

And we do it for virtually every meal every day. I mean, we are supposed to.

 

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I love to cook. In the spring and summer, I like to try out different salads. In the fall and winter months, my kitchen is brimming with bubbling pots of soups and stews. So today, with a dusting of snow on the ground and football on the TV, it seemed like the perfect day to make chili.
Ever since I was diagnosed with diabetes--and especially now that I'm that I'm trying to lose weight--healthy cooking has become a priority. I've learned a few tricks for keeping full on the fewest calories and carbs, like drinking lots of water, substituting a relaxing cup tea for dessert and filling up on lots of veggies. (READ MORE)

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A hot topic around my office--and in my email inbox--is food. If we're not talking about what's for lunch or dinner by 9 a.m. something's wrong.
My cooking is driven by few things--mainly time and ease. I'm like a four-ingredient cook. If it takes more than about 20 minutes of prep and actual cooking, I likely won't do it. While I like baking more than cooking, baking still has to be quick and easy. It's that whole patience thing that I lack.
A few days ago I was at a friend's house for dinner. She made an incredible chicken dish, good enough to make at home. But when she started rattling off the recipe, I lost interest--too many ingredients=too much to do. (READ MORE)

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Early fall wind blew threw the house as No. 1 and I sat at the dining room table. He was doing homework and I was keeping him company while going through the mail. The girls were alternatingly reading to each other and turning the TV up so blaringly loud that even No. 1 started to scold them like a parent.
Between writing spelling words and their definitions, No. 1 said, "Dinner smells good, Mom."
"Yeah, it really does," I said, thinking I should check the timer on the chicken I had baking in the oven.
It was a Wednesday evening and the fourth day in a row that I had made dinner instead of saying I was too hot, too tired, too annoyed or too lazy to do so and taking the family out for dinner. It had recently occurred to me that we didn't eat out nearly as often when No. 1 and No. 2 were toddlers as we seem to now that No. 3 is a toddler. I hated realizing that. (READ MORE)

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"The 'Diabetes Police' are everywhere, telling us what we may or may not eat or do, on pain of losing a leg, going blind, or -- G-d forbid -- dying like their father's great-aunt by marriage did thirty years ago."

 

• --"They" tell us we may not eat breads and cakes
• --"They" tell us we may not eat fruits or sweets
• --"They" tell us we may not eat that nice, juicy bacon cheeseburger -- especially if it's accompanied by a plate of crispy French fries and a frosty tankard of microbrew ale
• --"They" tell us we may not drink anything other than tap water, or black coffee sweetened with Splenda
• --"They" tell us we must eat tons of cinnamon, bitter melon extract, and a myriad of other "cures du jour" that cure diabetes only in Halle Berry's pipe dreams

 

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From deep in the throes of pre-Passover cleaning and shopping, old questions are renewed and new ones added to the litany.

 

As part of the seder (ritual Passover dinner), a child makes four observations, called Ma Nishtanah, starting with the question, "Why is this night different from any other night of the year?" He goes on to ask about the foods and rituals of the seder, leading the group into the maggid, or story, of the Israelites' Exodus from Egypt.

 

My questions may be more secular in nature, and may change from year to year, but they are no less perplexing to someone who was not brought up in a Kosher home, and whose sympathies lie with those of us whose lifestyles are dictated -- at least to a certain degree -- by our personal health.

 

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That’s right. I don’t like to cook. Baking, yes. Well, mostly. I often have grand ideas about, say, baking gadzoodles of Christmas cookies, and after the second round of sugar cookies I’ve thrown in the towel.
 

It took me a long time to figure this out, actually. I like to look at cookbooks and think about how good certain dishes would be for dinner. And then I put those ingredients on the grocery list and actually buy them, but then when it comes around to actually cooking? I’m so not in the mood.
 

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Well, it's that time of year again. The Web Warren Cookie Labs are setting up for the current season's research experi production run. In addition to the usual questions of which general types of cookies to bake, the specific sub-varieties start screaming out for attention.

 

That we will be "open for business" is without question. That we will be performing a certain degree of "quality control" goes without saying. The sizes of most of the cookies (small to miniature) have been predetermined by previous feedback. The questions include how many varieties to make, and whether to use wheat flour or another flour, sugar or Splenda, butter or yogurt-based blends, how many versions of a particular variety to make, and which ones to decorate.

 

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It seems that everyone has some sort of allergy or food intolerance nowadays. Many of us with diabetes try to avoid sugars (or carbohydrates in general). Those of us with hypertension must restrict sodium intake; those with high cholesterol, saturated fats. The incidence of anaphylactic peanut allergy seems to be increasing so rapidly that restaurants are putting peanut warnings on the doors to their premises. And then there's the most prevalent food allergy of all, wheat.

 

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