Tag Archive for: type one diabetes

Soy and pumpkin patties

,

Soy and pumpkin patties are a nice appetiser, a tasty dish that is hard to give up, a dish that comes when hunger starts to set in and prepares for the upcoming meal. That’s why it must certainly be appetising but, at the same time, balanced so as not to weigh you down and allow you to fully enjoy the following courses.

Soy and pumpkin patties fulfil all these characteristics: they are light, healthy and tasty. And to continue having fun with patties and meatballs, dive into the Patties and meatballs section: you will find a solution to make young and old happy.

And if you are looking for a salad to go with these patties, try this Dominican salad or just prepare a mixed green and tomato salad.

Ready to start cooking?

Soy and pumpkin patties

12.20g carbohydrates per 100g

Ingredients

  • 300g pumpkin cooked in the oven
  • 150g boiled yellow soy
  • 50g breadcrumbs**
  • 30g leek
  • parsley, extra virgin olive oil, salt, pepper and nutmeg

**Ingredients specific for celiacs

Preparation

  1. Slice the leek thinly and put it in a pan with a little oil, brown it and add soy and pumpkin.
  2. Season with herbs and spices, add salt and blend in a food processor until creamy.
  3. Form into patties (we had about 14) and roll them in breadcrumbs. Brown in a non-stick frying pan with a little oil, then serve with fresh vegetables.

Polpettine-di-soia-e-zucca-senza-glutine-uno-chef-per-gaia

Version with gluten of Soy and pumpkin patties

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Three-colour flan: all the taste of vegetables

,

Vegetables are the biggest challenge for us as parents: preparing them in a tasty and appetising way to win children over is not always easy. The Three-colour flan can be a winning idea as it contains some of children’s favourite vegetable ingredients, namely potatoes, pumpkin and carrots.

Given the richness of potatoes and pumpkin in carbohydrates, as well as the presence of cheese and egg, the Three-colour flan can be eaten as a one-course meal, quenching even the most insatiable appetites.

Furthermore, you can also use this wonderful dish as a side dish or, why not, a main course to propose during a dinner with friends with vegetarian preferences, perhaps combined with a Ratatouille.

Three-colour flan

9.54g carbohydrates per 100g

Ingredients

  • 800g potatoes
  • 700g courgettes
  • 400g pumpkin
  • 300g carrots
  • 100g Parmigiano Reggiano cheese, grated
  • 25g butter
  • 10g breadcrumbs**
  • 1 egg
  • to taste salt, pepper, oil

**Ingredients specific for celiacs

Preparation

  1. Boil the potatoes and mash them in a potato masher, then season with a knob of butter, half of the Parmesan cheese and egg. Boil the carrots and mash them too. Steam the pumpkin and thinly sliced courgettes with a little oil and salt. Once the pumpkin is cooked, repeat the operation with a potato masher, add the carrots, a little Parmesan cheese, salt to taste, and complete the mixture with some mashed potatoes.
  2. Form a layer of courgettes on the bottom of an oven-proof dish and sprinkle with the remaining Parmesan cheese. Cover everything with the pumpkin mixture, press well and top with a layer of mashed potatoes.
  3. Dust the surface with a little breadcrumbs, put a few tufts of butter on top and bake au gratin in the oven at 200°C for about 20 minutes, until a nice crust has formed. Serve the flan warm or lukewarm.
Tortino-ai-tre-colori-senza-glutine-uno-chef-per-gaia

Three-colour flan

 

Version with gluten of Three-colour flan

Just replace the gluten-free breadcrumbs with standard ones.

/0 Comments/by

Cold weather? Go for a Lentil soup

As the cold weather arrives, the best thing to do is to pamper yourself with food that will warm even the coldest of days, providing the right amount of nutrients without forgetting taste, and for this there is nothing better than a steaming Lentil soup.

Well, the season of soups, the main dish for winter evenings, has begun again. The protagonists of our recipe are pulses and, more precisely, lentils. If you like lentils, discover Rascino lentils and how to cook them to prepare a Pulse pasta with Rascino lentils.

So, ready to prepare it?

Lentil Soup

12.26g carbohydrates per 100g soup without pasta

Ingredients

  • 200 g lentils
  • 100g carrots
  • 90g onions
  • 50g celery
  • gluten-free Ditalini rigati pasta** (optional)
  • water, parsley, extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Cover the lentils with water in a large saucepan, add the carrot, celery, a small bunch of parsley and the onion in large pieces and cook without salt.

zuppa-di-lenticchie-uno-chef-per-gaia

  1. Once the lentils are ready, drain them but keep the cooking water and remove the parsley.
    Put the carrot, celery and onion (if you do not like onion, you can remove it) and possibly some of the lentils in a food processor with a few tablespoons of cooking water and blend to form a cream.
  2. At this point, you can decide whether to complete the soup with or without pasta. In case you decide to prepare it with pasta, cook some Ditalini rigati in the cooking water of the lentils and, only at the end of cooking, pour the cooked lentils and the vegetable cream in the pan with pasta. If, on the other hand, you do not want to use pasta, assemble the soup by mixing the cooked lentils with the vegetable cream and the amount of cooking water necessary to reach the desired density.
  3. Then serve the soup hot with a drizzle of extra virgin olive oil.

zuppa-di-lenticchie-uno-chef-per-gaia

Version with gluten of Lentil soup

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten. If you add pasta, replace gluten-free pasta with standard pasta.

 

/0 Comments/by

Tuna loaf for everyone

, ,

The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

  • 400g canned tuna in oil
  • 50g pitted green olives*
  • 2 egg whites
  • 20g Parmigiano Reggiano cheese, grated
  • 20g salted capers
  • 20g anchovy fillets
  • 1/2 grated lemon peel
  • extra virgin olive oil, salt and pepper to taste

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
    Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
  2. Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
    Remove from the heat and allow to cool.
  3. In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

  1. Slice the meatloaf and serve it with the olive and parsley sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Tuna loaf

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Soup of pulses and vegetables

What could be better than warming up with a tasty soup? Creamy, thick and full of good, wholesome ingredients, these are the characteristics of the recipe we recommend today: a delicious Soup of pulses and vegetables.

All the flavour and properties of natural, healthy foods that will make this first course extremely enjoyable in the colder months. And remember that pulses and vegetables are the best ingredients to prepare recipes for people with diabetes and celiac disease since they are both gluten-free and low or no-sugar.

Here is how to prepare it!

Soup of pulses and vegetables

9.42g carbohydrates per 100g

Ingredients

  • 1250g water
  • 300g dry mixed pulses (beans, chickpeas and broad beans)
  • 250g seasonal vegetables
  • 200g tomato sauce
  • salt and oil

Preparation

  1. Soak all the dried pulses in water for about 12 hours so that they soften.
  2. Once they are ready and rinsed, put them in a pot with water and cook them for about 40 minutes on low heat.
  3. Skim off the brown foam released by the pulses, add all the chopped vegetables and tomato sauce. Season with salt and leave to cook for another hour.

Zuppa di legumi e verdure_uno chef per gaia

  1. To obtain a creamy mixture, blend some of the vegetables with an immersion blender.
  2. Finally, serve the soup with a drizzle of extra virgin olive oil.

Zuppa_di_legumi_e_verdure_Uno_chef_per_Gaia

Version with gluten of Soup of pulses and vegetables

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by