Kid Approved & Diabetic Friendly

Watermelon Slushie

Watermelon Slushie

It’s been beastly hot here the past couple of weeks. Thankfully, this week is a bit cooler for us. I’ve been trying to keep the fridge and freezer stocked with cool treats to help us beat the summer heat. A friend shared on her Instagram page a quick recipe idea for a watermelon slushie, consisting of frozen watermelon chunks, lemonade, and a little ice, all blended up. It looked amazing, so I decided to give it a try using Leaf & Love Organic Lemonade, making it also a low carb treat for C. I made enough for the whole family, and everyone asked for seconds. It was a major hit, and is so easy- the perfect treat for a hot summer day!

Watermelon Slushie

Watermelon Slushie

Ingredients

Instructions

  1. Freeze watermelon chunks for a few hours.
  2. Add frozen watermelon, lemonade, and ice cubes to a blender, and blend until smooth.
http://fingerprickingood.com/2017/07/26/watermelon-slushie/

Nutrition Facts
Serving Size 1 Serving
Servings Per Container 1

Amount Per Serving
Calories 47 Calories from Fat 1.8
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 11.7g 4%
Dietary Fiber 0.6g 2%
Sugars 9.6g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Top 10 Posts of 2016

top-10-posts-of-2016

In case you missed the best of the best, here’s a list of 2016’s Top 10 Posts:

1) POWER Muffins: Blueberry+Oatmeal+Yogurt

2) 10 Kid Approved & Diabetic Friendly Snacks

3) Low Carb Breakfast Burritos

4) Chocolate Frosty

5) Pumpkin Chocolate Chip Cookies

6) Mini Caramel Apple Pops

7) Rainbow Fruit Skewers

8) Yogurt & Granola Fruit Kabobs

9) Cinnamon Pear Chips

10) 20 Kid Approved & Diabetic Friendly Lunch Ideas

I’m positive 2017 will hold even more deliciousness!

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Low Sugar Lemonade

A couple of months ago, we had a lemonade stand for the first time with our boys. It was so much fun for all of us!

I’ll be honest and say that we sold store-bought lemonade and cookies for it, as it wasn’t about the food as much as it was about the experience, for us.

I did, however, want us all to be able to have some lemonade and that is when I went on a search for a lemonade recipe that wasn’t packed with sugar, so that C could have some as well.

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That is when I stumbled upon this wonderful recipe. What sets this lemonade apart from most recipes, is that it pulls the natural sweetness from the lemons so that you don’t have to add a bunch of sugar. The original recipe calls for sugar, but I used Truvia Baking Blend and it turned out great! Here’s how you make it:

Low Sugar Lemonade Collage-1.1

Start with 6 large lemons (use more if your lemons are small) and scrub them well to remove any dirt. The lemon zest is an important part of this recipe so this step is important.

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Peel off the zest of the washed lemons using a vegetable peeler, and try to avoid the white pith which has a bitter taste. When I was done, I ended up with a little more than 1 cup of lemon zest.

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Put the lemon zest strips in a small saucepan along with 6 cups of water and ½ cup Truvia Baking Blend.

Bring to a low boil and cook, covered, on medium-low for approximately 2 hours. During this time the water will be infused with the natural sweetness from the lemon zest and the water will be tinted yellow. Allow the syrup mixture to cool to room temperature.

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Once the syrup mixture has cooled, pour the lemon syrup into canning jars. This mixture will produce several batches of lemonade, so you can refrigerate the extras.

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Juice the 6 lemons to use for the lemonade.

To make the lemonade, mix together 2 cups of the lemon syrup (more or less depending on personal preference), juice from the 6 lemons, and 6 cups of water. Give it a good stir and it’s ready to serve!

*FYI…this is a tangier/sour lemonade vs. a sweet lemonade. However, my entire family of 4 (with very different palates) loved it!

Low Sugar Lemonade

Serving Size: 8 oz.

Low Sugar Lemonade

Recipe adapted from aliciainwonderlandblog.com..

Ingredients

    For the Syrup:
  • Zest of 6 large lemons
  • 6 cups water
  • ½ cup Truvia Baking Blend
  • For the Lemonade:
  • 2 cups of the lemon syrup (more or less depending on personal preference)
  • Juice from the 6 lemons
  • 6 cups of cold water

Instructions

    For the Syrup:
  1. Start with 6 large lemons (use more if your lemons are small) and scrub them well to remove any dirt. The lemon zest is an important part of this recipe so this step is important.
  2. Peel off the zest of the washed lemons using a vegetable peeler, and trying to avoid the white pith which has a bitter taste. I ended up with about 1 cup of lemon zest.
  3. Put the lemon zest strips in a small saucepan along with 6 cups of water and ½ cup Truvia Baking Blend.
  4. Bring to a low boil and cooked, covered, on medium-low for approximately 2 hours. During this time the water will be infused with the natural sweetness from the lemon zest and the water will be tinted yellow.
  5. Allow the syrup mixture to cool to room temperature.
  6. Once the syrup mixture has cooled, pour the lemon syrup into a large canning jar. This mixture will produce several batches of lemonade, so you can refrigerate extras.
  7. For the Lemonade:
  8. Juice the 6 lemons to use for the lemonade.
  9. To make the lemonade, mix together 2 cups of the lemon syrup (more or less depending on personal preference), juice from the 6 lemons, and 6 cups of water. Give it a good stir and it’s ready to serve!
  10. To use the remainder of the lemon syrup, you will need the juice from 6 lemons for each batch of lemonade.

Notes

The carb count on this was a little more difficult to calculate just because the amount of lemon juice will vary depending on the size of the lemons, and also because the amount of lemon syrup used will vary based on personal preference. This is what I came up with:

-1 batch of lemonade made about 8 cups.

-6 lemons produced about 1 cup of fresh lemon juice, equaling approximately 21 carbs.

-1 cup of lemonade= 2.625 carbs.

I rounded up and bolused 3 CARBS to account for the lemon zest that made up the lemon syrup.

http://fingerprickingood.com/2013/08/23/low-sugar-lemonade/

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Chocolate Frosty

I discovered the recipe for this chocolate frosty a few months ago, and we have since enjoyed it several times over summer break.

On Pinterest, it has been likened to a Wendy’s frosty. It has been years since I have had a Wendy’s frosty, so I can’t speculate on how it compares in taste, but it certainly looks similar!

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The texture is so light and airy, but because it is so protein-rich it is super filling. The mixture is also really thick and creamy…almost like the consistency of a malt.

Frosty Collage- 1.1

I must admit, the first time I made this I used a cheap vanilla protein powder. I thought it was good, but the taste from the protein powder was distinct and there was just something off about it. I tried a different brand of protein powder the second time and instead of using a stevia packet for my sweetener, I used 1/2 medium frozen banana. The results…MUCH better!

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Both of my kids loved this for a treat on hot days. C just had it this week as an after school snack!

I calculated the entire mixture as 21 NET CARBS. The entire mixture is about 4 cups, so I always give C half and my little guy and I share the other half.

Rich, creamy, chocolaty goodness…doesn’t get much better than that!

Chocolate Frosty

Yield: 2 servings

Chocolate Frosty

Recipe Source: mealsandmovesblog.com

Ingredients

  • 6oz unsweetened vanilla almond milk
  • 15 ice cubes
  • 1 scoop vanilla protein powder
  • 1-2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon xanthan gum
  • 1/2 of a medium frozen banana

Instructions

  1. Place all ingredients in a blender, and blend until smooth.

Notes

1 serving= 10.5 NET CARBS

http://fingerprickingood.com/2013/08/21/chocolate-frosty/

Frosty de Chocolate
Autor: 
 

Ingredientes
  • 6 oz de leche de almendra sin endulzar
  • 15 cubos de hielo
  • 1 de cucharada proteína de vainilla en polvo
  • 1-2 cucharadas de polvo de cocoa sin endulzar
  • ½ cucharadita de goma xantana
  • ½ guineo congelado

Instrucciones
  1. Agrega todos los ingredientes en la batidora, y bate hasta obtener una mezcla homogénea.

Notas
Total de carbohidratos 10.5 gm

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Magic Potion

 Want to make your kids a fun little treat and for once not have to worry about counting carbs? I thought that might grab your attention.

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It’s true…this “magic potion” is carb-free.

To get started, you need some packets of Kool-Aid. You can let your kids decide what colors they would like. Make the Kool-Aid according to package instructions, using a sugar substitute instead of real sugar.

Pour some of the prepared Kool-Aid into an ice cube tray. I used a different ice cube tray for each color.

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Once your cubes are frozen, pop them out and add them to a clear cup. Then pour lemon-lime soda over the top (I like to use Diet Sierra Mist or Lemon Lime Zevia).

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As the ice cubes melt, the “potion” will turn different colors and the flavor will change as well.

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If you make several different colors of ice cubes, you will likely have a lot of leftovers. To store, I just dumped them in a Ziploc bag and stuck them in the freezer to use for a later date.

While we enjoyed our magic potion as just a fun summery drink, this would also be a great alternative for punch at birthday parties, etc.

Magic Potion

Ingredients

  • Kool-Aid packets
  • Sugar substitute (for mixing with Kool-Aid)
  • Diet lemon-lime soda
  • Ice cube trays
  • Clear cups

Instructions

  1. Prepare the Kool-Aid according to package instructions, using a sugar substitute instead of real sugar.
  2. Pour some of the prepared Kool-Aid into an ice cube tray (use a different ice cube tray for each color).
  3. Once your cubes are frozen, pop them out and add them to a clear cup.
  4. Pour lemon-lime soda over the top.
http://fingerprickingood.com/2013/07/22/magic-potion/

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Fruit Slushy

Are you looking for a refreshing drink to help cool you down on these hot summer days? I’ve got a great one for you, that won’t give you a sugar overdose!

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Whether you love the dog days of summer or not, there are lots of foods out there that can help you cool down and fuel up.

So how do you keep yourself and your kids cool in the summer heat, while still being able to enjoy the outdoors? For me, I try to keep frozen treats on hand. Because my boys love fruit, many of those treats contain fruit.

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My kids love smoothies, but because many smoothies are made with fruit juice and are packed with sugar, I have to be a bit careful with them.

Just as I’ve learned to do with many foods, I found alternatives to what you would find in your standard smoothie and learned ways in which to make them more diabetic-friendly.

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One way I do this is by making our smoothies with a yogurt & milk base instead of fruit juice. I’ll weigh and calculate my fresh fruit and instead of using fruit juice, I use low-fat yogurt and milk. By doing so, I cut the carbohydrates in half. This option also makes smoothies protein-rich. It has been said that foods that are protein-rich can help stabilize blood sugars, because it takes the body longer to digest. If you really prefer a juice-based smoothie then my suggestion is look for the reduced sugar juice cocktails.

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If you’re just after a super low-carbohydrate option…make this slushy. My son’s favorite flavor combination is strawberry-banana. To make it, all I use is bananas, fresh strawberries, soda (carbonated) water, and some ice. I toss it all in my blender and in seconds my son has a cool, refreshing, summer treat that won’t make his blood sugar soar.

This recipe can even be sent with MOMables lunches, and if you don’t know how to pack a smoothie for lunch, MOMables has you covered.

Fruit Slushy

Serving Size: 3

Fruit Slushy

Ingredients

  • 2 bananas
  • 1 cup sliced strawberries
  • 6oz soda (carbonated) water + juice of 1 lime OR 1/2 can Diet 7-Up
  • 1 cup ice

Instructions

  1. Place all ingredients in a blender and blend until smooth.

Notes

For 1 serving, each contains 19.1 g of carbs and 2.7 g of fiber. Total NET CARBS are 16.4 g.

http://fingerprickingood.com/2013/07/05/fruit-slushy/

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