Written: July 3, 2015
It’s BARBECUE season in the northeast — FINALLY! That long, dark, frigid, icy winter is behind us. The sun is out and so far, so good, in terms of the heat index. We’ve been really lucky! (Best not to say it out loud.) 🙂
This is a great season for diabetics. Yes, there are a lot of parties, but grilled food can’t be beat. Of course, the fresh fruits and veggies are abundant and delicious! We know that we can keep our blood sugar levels under control by skipping the carbs. A fresh, juicy burger, is still a fresh, juicy burger, whether it sits atop a roll or not. A slice of tomato and/or red onion on top? Mmmm. Add a salad of greens with red and yellow peppers scattered about, and I’m good to go. For dessert, a small serving of mouth-watering, colorful, cut-up fruit is perfect.
Skinless chicken and fresh fish hot off the grill, are a welcome change of pace. I like to add my (Penzey) herbs and spices — Sunny Paris and Tuscan Sunset are my faves, with Chesapeake Bay for the fish. What a difference a shake or two of these delectable additions can make to plain ol’ chicken or fish. Your guests will delight in your creativity.
DON’T LEAVE OUT THE VEGGIES — rows and rows of them laid out on the fiery grill. What could be better than hot, grilled peppers — red, yellow, and green? Slices of fresh green and yellow zucchini, and rows of sliced onions and tomatoes with those deep, dark grill lines — tell me that doesn’t make your mouth water. Seriously, they’re really good! I was never much of a “vegetable person,” until I tried them hot off the grill. A whole new world was opened to me with the first bite. What better way to keep your blood sugar in line? Healthy and delicious.
Enjoy the 4th, folks, and keep that A1C right where it belongs — D O W N!!!