D-Feast Friday | Pasta, Beans & Broccoli – Rienzi Gluten Free

This is a tasty and healthy meal. In addition to the recipe, what I want to share is this particular brand of pasta: Rienzi Gluten Free Pasta (yellow box). A college buddy of mine who eats gluten-free tipped me off to this. I had been using Dreamfields pasta, which tastes great and although is not as complicated to dose as regular pasta, still causes highs late in the night for which I need to extend a bolus. We were also using Tinkyada rice pasta, which is friendly to Caleb’s blood sugars and I think is great for our homemade macaroni and cheese dish, but the texture is not quite what I want when having something like pasta and meatballs. These are both still wonderful choices, but now we have another.

Rienzi’s gluten free pasta is made from corn and rice. The texture is a little firmer than just rice pasta and the flavor is better suited to what I consider the traditional pasta meals (with the good old Italian gravy). Caleb’s blood sugars respond well – just a regular bolus with no extension necessary and we all have a comfortable night. It was also well suited to this recipe, which is quick and easy and everyone in this house enjoys. In fact, I think I have all the ingredients on hand so I’ll make this tonight!

1 pound pasta

1 tablespoon vegetable oil

1 bunch broccoli florets cut into bite sized pieces

1 tablespoon minced garlic

2 cups chicken broth

1 can white beans of your choice – I use cannellini

1 teaspoon lemon juice – fresh or otherwise

1/2 cup grated Parmesan cheese

  • Cook pasta according to package directions.
  • Meanwhile, heat skillet with oil. All broccoli and garlic and cook attentively over medium heat until broccoli is bright green.
  • Add broth and cook until broccoli is crisp-tender.
  • Stir in beans and lemon juice.
  • Adjust any and all seasonings to your taste.
  • Drain pasta and combine with broccoli mixture in a big bowl. Sprinkle with cheese and serve.

#DFeast Friday | Lentil Soup

Lentil soup with a chunk of bread (white carbs optional ;))

Thank to everyone who has kept the DFeast alive! The list is up to 183 recipes. I’ve tried several of them, mostly with success, and am happy to have a few new meals in the arsenal. I have several more on my list I still want to try!

Here’s one that was specifically requested by Leighann. It’s my mom’s stovetop recipe that my sister converted to a crockpot version. Instructions for both are below.

Lentils are all the way on “that” side of the glycemic index – way, way, way over there. They are amazing on Caleb’s blood sugars – smooth sailing all the way.  I weigh his portion on the Salter scale, but a rough estimate is that this recipe makes 8 large servings at 40 gams of carbs per serving. Or about 1 cup is 25 grams of carbs. I usually back some carbs out to be safe because of the low glycemity, but no extended bolus has ever been needed.

Lentil Soup

1 pound dry lentils

1/2 c chopped onion

1/2 c chopped celery

1/2 c chopped carrots

1 clove minced garlic

3 T snipped parsley (optional)

Salt to taste

Pepper to taste

1 15 oz can tomato sauce

2 T vinegar

Stove top:

Rinse lentils. Drain and place in large pot. Add 8 cups water and remaining ingredients EXCEPT vinegar. Cover and simmer 1 1/2 hours. Add vinegar and simmer 30 more minutes.

Crock Pot:

As above, but cook on low for 8 to 9 hours. Add vinegar in last hour.

Either version:

Add meat of choice with vinegar if you so choose.

From "Type 1 Diabetes" by Ragnar Hanas, MD, PHD

#DFeast | Chicken Pot Pie

Heavy on the peas this time

Easy. Homemade. Everyone loves it.

What else is there to say?

This is another flexible recipe. The ingredients can be tailored to your taste.

Chicken Pot Pie

Makes 2 Pies

Preheat oven to 350º

7 T butter

7 T flour

2 c chicken broth

1 c milk

1/2 t worcestershire sauce

2 lbs. cubed, cooked chicken

1 lb frozen veggies of your choice, preferably thawed

2 pie crusts, thawed

Melt butter in low heat in a large saucepan

Stir in flour and pinch of salt and pepper

Stir in worcestershire sauce, milk and broth. I find I need to add the milk and the broth a little at a time, maybe a cup at a time to allow the sauce to thicken properly

Cook until thickened, stirring often if not constantly

Add chicken and thawed veggies

Distribute amongst 2 pie plates

Trick from my mom to keep the edges from over browning

Top with crusts

Bake for 45 min to an hour until crust is golden brown.  If you use the tin foil wrap shown (I take a piece of foil and fold in quarters and cut out a “pie piece” so that when it opens there’s a circle in the middle) remove the foil in the last 15 minutes to properly brown the edges.

About 45 carbs per 1/4 of a pie, depending on the crust you use.

Sometimes I add potatoes too. Just adjust the carb count accordingly.

#DFeast Photomontage 2 | Fruit Kebobs

The DFeast list continues to grow and I cannot keep up with all the recipes I want to try!  I did manage to squeeze in a few since last time. Here they are in order of preparation:

Kale chips (no picture, sorry)

I clearly did something wrong because Jaimie, Kay, Scott and of course Reyna rave about these things.  They did not appeal to the crew here, not even Colin.  I’m going to try it again though because I think it’s all user error.


I couldn’t leave a nice low carb recipe alone, I added thinly sliced potatoes.  Colin and I loved it. The rest tolerated it.

In the pan starting to cook.
Prepared and ready to serve.

Orange Chicken

Loved it! Bennet is the man. I have to dial down the spice for the kids a little, but otherwise it was great and easy. The sauce is the boss.

Poaching in OJ

On the platter.

Served with salad and rice.

Caesar Steak

Loved it! Bennet is the man. Yes this is exactly what you just read above.  And again, the sauce is most definitely the boss!

We made it for Lila’s birthday party and I didn’t get a picture until after we starting serving!  It received rave reviews.

Almost gone - HUGE hit!

Speaking of Lila’s birthday…

Happy birthday Lila! (Click on the picture for party insanity)

She had a couple of specific menu requests for her birthday.  One was quesadillas. They vanished in an instant they were so yummy.  Another was fruit kebobs which Grandma Grace was gracious enough to prepare.  These were so beautiful and fun and of course D-licious!  The picture is an adequate recipe, right?

Fruit kebobs by specific request from Lila
Notice the pin on her shirt right above her name?

Thanks for keeping the DFeast going!  I so look forward to Fridays now – more than usual!

#DFeast Friday | Chicken Pottage

Ready to serve

This is easy.

This is fast.

I always have the ingredients on hand.

Everyone enjoys it.

It’s made from good stuff.

When I have nothing planned and need to pull dinner together in a hurry, this is what I usually make.

This is another Rachel Ray adapted recipe. She calls it Poached Chicken and Vegetables.

In this house, we call it Chicken Pottage, and I have no clue where that name originated.

Warning: ingredients listed without precise measurements.  Use your judgment.  It’s a forgiving recipe.

Chicken Pottage

Everything prepped and ready to be cooked

4 large skinless boneless chicken breasts

5 large carrots

1 or 2 celery ribs

1 onion


Bay leaves

4 – 6 cups of chicken stock


6 cups rice prepared as directed.

Salt and pepper to taste

  • Prepare veggies by peeling and cutting into nice big chunks – because the pieces are so big, this takes almost no time.
  • Pour 2 to 4 cups of water to a large pan or pot.  Add 4 – 6 cups of chicken stock. Season chicken breasts with salt and pepper and place in stock/water. Total liquid about 6 to 8 cups (you really only need enough to make sure everything is cooked through).
  • Add your carrots, celery and onion – even throw in some potatoes if you want.
  • Sprinkle in thyme (either fresh or dried).
  • Add 2 bay leaves.
  • Cover, bring to a boil on high heat.  Reduce to a simmer for 15 minutes or so.
  • While that’s simmering, prepare rice.
  • When veggies have softened and chicken is cooked through, remove chicken and cut into bite sized pieces. Return to pot.
  • Remove bay leaves and sprig of thyme if you used fresh.
  • Done.
  • Serve over rice in bowls, making sure to add a little bit of everything including the broth.

Carb-wise, I count the rice and a little for the carrots and that’s it.

It’s like a super easy, super chunky chicken soup with rice.

If you look at Rachel Ray’s recipe, there are lots of comments with many ideas from people who have made it and adapted it their own way. Add your own flair and make it yours!

Broccoli Craisin Salad – Bacon Alert | D-Feast Friday

I got this recipe from a friend with very gross estimations so there’s a lot of eyeballing in this one.  It’s a very forgiving recipe so feel free to tailor to your tastes. My mom loves this salad and asks me to make it for Memorial Day or the fourth of July or Labor Day each year.

Typically it’s made with raisins, but this year I substituted Craisins.  If you use Splenda instead of sugar, the biggest carb item is the raisins/Craisins.

So in addition to the DOC, this one is for everyone who has tasted it and asked for the recipe. I’m finally writing it down.

Broccoli Craisin/Raisin Salad

  • 2 bunches of broccolli or 1 bunch broccoli and 1 bunch cauliflower – heads cut to bite size pieces
  • 1 lb of cooked BACON, chopped – doesn’t have to be super crisp, but should be on the crispier side (see picture below)
  • 1 cup (or more or less depending on your preference) raisins or in this case Craisins – leave them out entirely if you really want to go low carb
  • 1 cup sugar or Splenda
  • splash, maybe 2 tablespoons of vinegar
  • 1 cup mayo – pick your version

Combine the broccoli/cauliflower, bacon and raisins or Craisins.

In a separate bowl combine the sugar, vinegar and mayo.  Pour over broccoli combo.

Mix to coat.

Chop the bacon to the size of your liking. Don't undercook.

I promise – it gets rave reviews.

Special Fried Rice | D-Feast Friday

This is the recipe that spurred Elizabeth’s idea of D-Feast Friday!

If rice does not agree with your BGs, move along.  There’s nothing to see here.

If brown rice works well for you, use that in this recipe.  I used long grain white rice.  Rice is not an issue for Caleb’s BGs.  So many other things are, but not rice.  We eat it freely.

The reason I tweeted this as “bg friendly” even though rice is often anything but, is because of the classic issues that restaurant prepared Chinese food is known to wreak on blood sugars.  Chinese food is something we’ve incorporated into our routine, but it took much trial and error to figure out a bolus combination that worked (similar to pizza, Caleb needs extra insulin for 8 hours after he eats it).

So although rice may not sound bg kind, this recipe is a nice substitute for the restaurant version without the need for a special bolus combination.  It’s not an exact replica, but it’s got the spirit of Chinese fried rice, it’s made from lovely fresh ingredients and I think it’s yummy.

It starts with Rachel Ray’s recipe, but I’ve tailored it a bit to increase just about everything but the rice.  Feel free to add/replace whatever vegetables are to your liking.  I vary it based upon what I have on hand.  But to me, the most important ingredient is lots and lots of diced, fresh ginger.

Special Fried Rice

Serves a family of five

I estimate the carbs at about 12 grams per 1/3 cup or 36 per cup.

Use whatever veggies you prefer. This is what I had on hand. The ginger, however, is a MUST!!

  • 6 cups prepared and chilled white rice (replace with brown if you prefer)
  • 6 T oil
  • 4 eggs
  • 4 cloves chopped garlic
  • 4 inches (or more) fresh ginger root, minced (this is what makes the recipe IMO)
  • 1 cup or more chopped/diced carrots
  • 1 bell pepper or more, color of your choice, chopped/diced
  • 1 cup chopped broccoli or whatever other vegetable you choose
  • scallions galore thinly sliced
  • 1 c frozen peas
  • Optional – diced, cooked meat of your choice (great opportunity to use up some leftovers)
  • 1/3 to 1/2 cup of soy sauce

Heat LARGE wok or skillet.  Add dollop of oil.

Add eggs and scramble.  Set aside.

Add another good dollop of oil to the pan.  Add garlic and ginger and saute briefly.

Add all the veggies (except peas) and cook until tender.

Add meat if you are including it and heat through.

Add rice and incorporate.

Add egg and peas and incorporate and heat through.

Finally, add soy sauce to your likely using 1/3 t0 1/2 cup as a gauge.  You may want to start with less and taste and add more if desired.

Ready to serve – enjoy!

Also great as a side dish.  Just half the recipe.

Various serving sizes for various appetites.


%d bloggers like this: