By: Carolyn Ketchum   Making almond flour crackers is pretty straightforward and I’ve made a few different kinds in the past, like my Cheddar Asiago Crackers and Homemade Graham Crackers. This time, I wanted a savory cracker with a bold flavor, and wasabi instantly sprang to mind.  I decided to pair it with another of my favorite flavors, sesame. Wasabi and sesame go so well together in sushi, I thought they’d pair very nicely in a snack cracker. I took my basic cracker recipe, added some toasted sesame seeds,...

By: Laura Davidson of Blogging Over Thyme   When I saw Laura Davidson’s recipe for quinoa flour pancakes I was immediately hungry.  I was also very excited to find a pancake recipe without sugar.  Laura is the blogger behind Blogging Over Thyme, where she shares her adventures and (mis)adventures in the kitchen, as well as her recently discovered passion for photography.  Laura loves to develop and experiment with recipes in her small apartment kitchen, often focusing on whole-grain, nutritious, and hearty dishes. Many thanks...

Many of your supermarket brand name peanut butters are not as good for you as they could be.  While peanut butter is an excellent low-carb food, if you choose the wrong kind, you’ll find yourself consuming a lot of added sugar and hydrogenated oil.  Look around your local supermarket for a moment and you should notice, often on the same shelf,  several choices of natural peanut butter.  The only ingredient in your peanut butter should be peanuts.  Some great grain-free ways to enjoy peanut butter are on celery, carrots,...

Recipe courtesy of Comfy Belly for Diabetes Awareness Month The good news about this cheese and almond flour pizza crust is that the bottom gets crunchy too! So it’s an all-around win. You can serve these hot and fresh with toppings, and also save them in the fridge for a few days. I haven’t tried freezing them yet, but they’re easy to reheat out of the refrigerator. My favorite topping is pesto, tomato sauce, goat cheese, and a bit of shredded cheese to top it off. Ingredients: 2 cups of almond flour 2 eggs 1 cup of shredded...

Eight years ago, just before our wedding, my wife was certain I was dying. It seemed every week I was getting skinnier and skinnier — foods that I was once able to eat comfortably, now made me feel sick and fuzzyheaded.  I felt pain stabbing through my belly and sides. Despite the sudden onset of these baffling health issues, my would-be wife loved me, and could not imagine a future without me in it, and she married me anyway. I still remember walking down the aisle on aching feet feeling like a man three times my age, recoiling...

I have never kept kosher for Passover. My family is of mixed Jewish and Episcopalian heritage, and not very observant about either religion. My experience of keeping kosher for Passover came through my Jewish classmates who, for one week out of the year, would bring peanut butter, jelly and matzah sandwiches to school instead of buying food at the cafeteria. When my brother was thirteen, he was diagnosed with celiac disease, an autoimmune disease often linked with type 1 diabetes. The only way to treat celiac disease is to go on a...

By: Gluten-Free Goddess These crackers are mighty tasty- especially if you’re generous with the seasonings. I used Trader Joe’s Roasted Garlic and Organic Italian Herbs to create kick-ass flavor. Ingredients: 2 cups fine almond or pecan meal 1 teaspoon baking soda 1 teaspoon minced roasted garlic, to taste Pinch of dried minced onion 2 teaspoons dried Italian Herbs, to taste Pinch or two of turmeric or paprika for color 1 teaspoon of fine sea salt 1 teaspoon sugar or agve 1 cup very finely grated aged Parmesan (I used...

As a child, I don’t think I ever thought of buckwheat as food.  To me, Buckwheat was the character in the television show The Little Rascals that I watched at my grandmother’s house, and nothing more.  I sat on my grandmother’s flowered couch (which was covered in flowered bed sheets), and she fed me chicken noodle soup and something called kasha, which, about a decade later, I learned was – in fact – buckwheat.  And then it would take another decade or so – and my husband’s diabetes diagnosis – for me...

Eating can never be a mindless pleasure when you have diabetes. First, there is the physical pain of every insulin injection (I’m old-fashioned and haven’t yet switched from syringes to a pump), although that’s not really much worse than a pinprick. Perhaps more annoying is the need to constantly count your carbs. This is easy enough when you’re eating something that you’ve prepared yourself, but harder when you’re eating at a restaurant or someone else’s house. You can never just reassure yourself: Well, I’m at a...

As diabetics, too often we focus on the foods we’re not supposed to eat, struggling to say no to pasta and bagels and all the things we know can wreak havoc on our blood sugar. But there are countless delicious recipes that won’t send our glucose levels out of control — and we think Diabetes Awareness Month is a perfect time to share some of our favorites. We’ve gathered diabetes friendly recipes from leading chefs and food bloggers and other great cooks, all of whom know that eating healthily doesn’t mean having to skimp...