One of my favorite sweet treats is 1/2 cup of multi grain Cheerios just eaten dry as a snack. That will set you back only about 11 carbs. Sometimes for breakfast I will mix them into a vanilla Light and Fit yogurt for an additional 15g carb. Makes a nice sweet treat breakfast at around 26 carbs. Yummo!I bought some Quaker rices cakes. The small ones, cheddar cheese flavor. You can have 9 cakes for 10 carbs. What are some other ordinary snacks that you can eat? I try and eat mostly regular food and watch the serving size. By reading labels, I find that most regular food all contains some things that a diabetic should probably avoid. The Quaker rice cakes even contain maltodextrin. Sugar free foods usually contain only a few less carbs than regular food and some low fat and fat free food add sugar to make up for the bad taste of less fat. I finally broke the habit of using table sugar to sweeten food which took a very long time and I am still trying every substitute possible to find the right one for my taste buds.
hmmm pepperoni...I will have to try that!I'm using pork rinds if I need some serious crunchy munching. I also made some pepperoni crisps the other day, by nuking a few slices of pepperoni in the microwave until they were crisp. This can be done in a skillet or the oven, but by using the microwave, you can layer them on paper towels to soak up all the fat that renders out of them. They were delicious!
My snacks really have to be very low or no-carb . . . once I go high, I can't get back down quickly.
You can have 9 cakes for 10 carbs.
Please forgive me but I'm new at this and still haven't figured out how to go back and find things. Yesterday some gave me some excellent tips on low carb cooking (peanut butter cookies using almond flour and I think Doritos) but I can't find it. Please if you're out there can you resend to me. I promise I'll get better.
Thank you!!!Click on Forum, scroll down to Diabetes Diet and Nutrition then click on sub forum Diabetes Recipes
I'm a chronic muncher too, Zander . . . glad you like the crisps! I also keep hard-cooked eggs or deviled eggs in the fridge for quick snacks, and hot wings too, as long as they don't have breading on them.I just tried the cheese crisp idea with Swiss. Great tip. Thanks. I'm a cronic muncher and was going bonkers. Celery sticks get old real quick.
)OMG.... I can't wait to try these. I love pepper jack cheese but would not have ever though about baking it and I already have some of the non-stick reynolds wrap in the cabinet so I'm all set.I've tried those little rice cakes too, and they ARE delicious, but they're too carby for me. In addition to my pepperoni crisps, I'm making cheese crisps, and these are super! Not as salty as the pepperoni crisps, and some fat renders out of them when they're baked, so the calorie count goes down too. If you want a more chip-size crisp, just cut them in quarter wedges before you bake them. They aren't as strong as a doritos chip for dipping, but they dip nicely if you don't try to scoop up too much dip! heehee
Just take a slice of cheese or a flat pile of shredded cheese & bake it at 350° for 10-15 minutes until it get crisp. You wouldn't think they'd get as crisp as they do, but if they're chewy at first, just bake 'em a little longer. I've used cheddar, longhorn colby, pepper jack, provolone . . . and they're wonderful. Be sure to use parchment paper on the pan when you make these, because they'll glue to the pan if you don't. Waxed paper or regular foil is not an option - although I've heard Reynolds makes a non-stick release foil that works. The pepper jack crisps are just to-die-for!
