Cooking With Diabetes "Pumpkin, it's not just for pie anymore"

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Cooking With Diabetes "Pumpkin, it's not just for pie anymore"



Pumpkins

Tip of the day:  Incorporate pureed pumpkin into your favorite diabetic recipes.  Pumpkin is loaded with beta-carotene which is an antioxidant that converts vitamin A to reinforce bone, eye and immune health.  Pumpkin can be added to sweets, pasta dishes, smoothies, casseroles, baked goods, and much more.

Recipe of the day:  “Pumpkin Oatmeal”

  • 1 (14-ounce) can pumpkin puree
  • 2  cups water
  • 2  cups unsweetened almond milk, milk, soymilk (plus a little extra to add      creaminess to finished oatmeal)
  • 2 tablespoons dried raisins, cherries, blueberries, or cranberries
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
  • 2 cups quick cooking (non-instant) oatmeal  
  • Honey, maple syrup, or sugar substitute

In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice. Bring to a boil. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often. Once the oatmeal is cooked, sweeten with preferred sweetener and add more milk or milk substitute to make oatmeal creamier.

 

Adapted from foodnetwork.com

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