November is National Diabetes Awareness Month. Think twice before you bite into that second slice of pumpkin pie! While the cause of type 2 diabetes is still unknown, what you choose to eat can contribute to your diabetes risk.
My grandma suffered from type 2 diabetes for as long as I can remember. She controlled her blood sugar pretty well with a good diet, but it’s definitely something that was always on her mind. I remember her pricking her finger to check her blood sugar every morning. Sometimes she’d do mine as well, to compare. I developed gestational diabetes when I was pregnant with my second daughter, and that was a real wake up call.
This month, Better’n Eggs, a fat-free, cholesterol-free, and low-calorie alternatives to shell eggs, is working with Bob Greene, Oprah’s personal trainer and health and a wellness expert, to raise awareness about type 2 diabetes.
Crystal Farms Better’n Eggs and AllWhites are made from real eggs, yet have half the calories (only 25 calories per serving). Both products allow those with diabetes or those trying to prevent diabetes to enjoy eggs without having to sacrifice other foods they love. So you can have cheese on that omelet instead of plain eggs, for example! They’re also good sources of lean, high-quality protein, which can help balance a diabetic diet while controlling hunger and blood sugar levels. These products can be used in any recipe that calls for eggs and are very convenient and versatile. This is an example from the Better’n Eggs website:
Vegetable & Grain Quiche
- 1 cup cooked brown rice
- 1/4 cup sliced green onion
- 1 tablespoon whole wheat flour
- 2 cups frozen broccoli cuts, thawed, drained
- 1 small red bell pepper, cut into thin strips
- 1/2 cup mushrooms, sliced
- 1 cup (8 ounces) Better’n Eggs®
- 1 cup skim milk
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon dried basil leaves
- 1/8 teaspoon pepper
- 1/2 cup shredded Swiss cheese
1. Heat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray; set aside.
2. Combine rice, green onion and flour in medium bowl. Spread over bottom of pie pan. Top with broccoli, red peppers and mushrooms.
3. In medium bowl stir together Better’n Eggs, milk, salt, hot pepper sauce, basil and pepper. Pour over vegetables. Top with cheese.
4. Bake, uncovered, 50 to 55 minutes or until knife inserted in center comes out clean. Serve immediately.
- There’s a #betterneggs twitter party with Bob Greene on Wednesday, November 16th from 8-10pm EST. Visit http://bit.ly/sa9wmC for more information.