Quinoa is my savior. She saved me from helping upon helping of pasta and rice. She’s easy to prep for a whole week, can be eaten cold or hot, mixed or plain, and isn’t a grain that I was trying to avoid as I decreased my dependence upon insulin shots.
I still prick my finger now and then when I’m feeling a bit “off” just to be sure that I’m still on track. I still meet with my endocrinologist yearly, not quarterly anymore. Always ask your Doctor a lot of questions!!! How can I decrease my insulin dose? What foods are known to help with digestion and insulin resistance.
Back to Quinoa (keen’-wah)… You can make it in a rice cooker (as irony would have it) or stove top. I would make a batch on Sunday or Monday and then take it out as needed. Here are some recipe suggestions:
- cold quinoa on salad, at least 1/4 cup*
- heat it up in a frying pan with a little coconut oil, fresh kale (next blog post), diced yellow squash and red pepper
- heat it up with some grass-fed ground beef and place in lettuce leaf
- cold quinoa mixed with green, red, yellow peppers, garbanzo beans, olive oil, red wine vinegar as a side salad
Examples of spices to mix in: turmeric, curry, oregano, sage, Italian seasoning (make your own), cumin
*note: get rid of salad dressings, all you need is pure olive oil and red wine vinegar plus some spices