dLife is proud to bring you an exclusive recipe from a new cookbook, The Type 1 Diabetes Cookbook by Laurie Block, MS, RDN, CDE.
The book is a basic and simplified evidenced-based education to the world of Type 1 diabetes– and a must-have for anyone recently diagnosed, including family members caring and preparing meals for anyone with the condition.
Block, who has over 30 years of experience working with individuals to conquer the nutritional challenges that come with having diabetes ties together two of her greatest philosophies: Using scientific and evidenced-based nutrition to improve health, and developing easy to accomplish, life long eating habits for individual lifestyles.
Try this delicious, low-carb pasta variation from her book today!
Gluten-Free • Nut-Free • One-Pot Serves 4 • Prep Time: 10 Minutes • Cook Time: 25 Minutes
Carbonara is a simple bacon-and-egg sauce that is normally served over pasta, but it’s delicious on spiralized zucchini, too.
Delicious in its simplicity, it’s fast and easy to make. Choose a nice pepper-bacon for a sharper bite or pancetta for a lighter flavor, or pick your favorite artisanal bacon to accentuate this delicious “pasta” dish.
- 6 slices bacon, cut into pieces 1 red onion, finely chopped
- 3 zucchini, cut into noodles
- 1 cup peas
- 1⁄2 teaspoon sea salt
- 3 garlic cloves, minced
- 3 large eggs, beaten
- 1 tablespoon heavy cream
- Pinch red pepper flakes
- 1⁄2 cup grated Parmesan cheese (optional, for garnish)
1. In a large skillet over medium-high heat, cook the bacon until browned, about 5 minutes. With a slotted spoon, transfer the bacon to a plate.
2. Add the onion to the bacon fat in the pan and cook, stirring, until soft, 3 to
5 minutes. Add the zucchini, peas, and salt. Cook, stirring, until the zucchini softens, about 3 minutes. Add the garlic and cook, stirring constantly, for 5 minutes.
3. In a small bowl, whisk together the eggs, cream, and red pepper flakes. Add to the vegetables.
4. Remove the pan from the stovetop and stir for 3 minutes, allowing the heat of the pan to cook the eggs without setting them.
5. Return the bacon to the pan and stir to mix.
6. Serve topped with Parmesan cheese, if desired.
Zucchini noodles are an excellent low carbohydrate choice and an easy substitute for pasta. 1 cup raw zucchini has just 4 grams of carbohydrate.
The peas in this recipe add protein and some carbs. If you need a slightly higher-carb version, you can add more peas. For every additional 1⁄2 cup of peas, add 15 grams of carbohydrate.
For additional creative cooking ideas and to lower total fat or saturated fat, you can skip the bacon and use a light tomato sauce with Parmesan instead. Simply sautée the noodles with olive oil and garlic, using pesto or even almond butter.
Storage Note: This dish doesn’t keep well. You can refrigerate leftovers, but they won’t be as good upon reheating.
Per Serving: Calories: 326; Total Fat: 24g; Saturated Fat: 8g; Sodium: 555mg; Carbohydrates: 15g; Fiber: 4g; Protein: 14g
If you enjoyed this recipe, get a copy of the book, available nationwide now.
Excerpt from The Type 1 Diabetes Cookbook: Easy Recipes for Balanced Meals and Healthy Living, by Laurie Block MS RDN CDE published by Rockridge Press. Copyright © 2018 by Callisto Media. All rights reserved.
NOTE: The nutritional information is not intended to be a replacement or substitute for consultation with a qualified nutritional professional. Please contact your physician or medical professional with any questions and concerns about your specific dietary needs.