Enjoying Food While Managing Type 2 Diabetes

Bryon Smith and Kardea Brown

For people living with Type 2 diabetes, everyday routines often need a few changes, especially around food.

Whether you have the condition yourself or are helping someone who does, it can affect meal planning, dining out and even routine activities. But managing diabetes does not mean giving up favorite dishes and familiar flavors. It can also be a chance to find meals that fit health goals while still bringing comfort and enjoyment to the table.

That is the approach professional chef and television host Kardea Brown took with her husband, Bryon Smith, who was diagnosed with Type 2 diabetes at age 38. “When my husband was diagnosed with Type 2 diabetes, it didn’t mean the end of the foods we love,” Brown said. “It meant I had to get creative. I started reimagining my recipes, so they still carry that same soul, that same comfort, just with ingredients that love him back a little better.”

To take some of the uncertainty out of how ingredients may affect Smith’s glucose levels, the couple uses Abbott’s FreeStyle Libre 3 Plus sensor with Libre Assist*, a feature in the Libre app**. The system offers real-time glucose insights and can help show how certain foods may affect glucose before a meal.

Brown says a few simple changes can help support diabetes management:

* Build balanced meals that emphasize non-starchy vegetables, lean proteins and healthy carbohydrates for extra fiber.

* Check labels carefully to choose ingredients with little or no added sugar.

* Increase fiber with foods such as lentils, oats, beans and whole fruit.

* Cook more smartly at home by grilling, baking or sautéing with healthier fats such as olive or canola oil.

* Plan ahead by shopping with a list and mapping out meals in advance so nutritious ingredients are ready when needed.

For more information about Libre Assist and to see whether you qualify for a free sensor, visit freestylelibre.us/LibreAssist.

* Libre Assist is a feature within the Libre app that uses generative artificial intelligence to provide information on how foods could affect your glucose levels. Generative artificial intelligence may not always be accurate, and it should not be used to make treatment decisions.

** The FreeStyle Libre system apps are only compatible with certain mobile devices and operating systems.

Shrimp Scampi and Cauliflower Grits

Recipe courtesy of Kardea Brown on behalf of Abbott

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

Grits:

3 cups low-sodium chicken broth

1 cup light cream

1 cup stone-ground grits

1 cup cauliflower rice

2 tablespoons butter

½-cup shredded Parmesan cheese

¼-teaspoon salt

¼-teaspoon black pepper

Shrimp Scampi:

2 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

½-teaspoon red pepper flakes (optional)

1 pound large shrimp, peeled and deveined

½-cup low-sodium chicken broth

2 tablespoons dry white wine

1 lemon, juice only

1 teaspoon lemon zest

salt, to taste

pepper, to taste

2 tablespoons chopped parsley

To make the grits, bring the broth and cream to a gentle boil, then whisk in the grits. Cook for 10-15 minutes. Stir in the cauliflower rice and cook 5-7 minutes more. Add the butter, cheese, salt and pepper.

To make the shrimp scampi, heat the butter and oil in a pan. Sauté the garlic and red pepper flakes, if using, for 30 seconds. Add the shrimp and cook 1-2 minutes per side, then remove them.

Add the broth, wine, lemon juice and lemon zest, and simmer for 2-3 minutes. Return the shrimp, toss to coat, season with salt and pepper to taste, and stir in the parsley.

Serve the shrimp over the creamy grits.

***************************************

Macaroni and Cheese with Chickpea Pasta

Recipe courtesy of Kardea Brown on behalf of Abbott

Prep time: 20 minutes

Bake time: 30 minutes

Servings: 4-6

Pasta:

8 ounces chickpea-based, gluten-free pasta

Bechamel Sauce:

2 tablespoons butter

3 tablespoons almond flour

1 cup half-and-half

½-cup heavy cream

½-cup low-sodium chicken or vegetable broth

1 teaspoon Dijon mustard

¼-teaspoon garlic powder

¼-teaspoon smoked paprika

salt, to taste

black pepper, to taste

Cheese Blend:

1 cup medium cheddar cheese, shredded

½-cup Gruyere cheese, shredded

¼-cup Parmesan cheese, grated

Topping:

½-cup shredded cheddar and Gruyere cheese

2 tablespoons almond flour (optional)

chopped parsley

Preheat the oven to 375 F and grease a baking dish.

To make the pasta, cook until al dente.

To make the bechamel sauce, melt the butter and whisk in the almond flour for 1-2 minutes. Slowly add the half-and-half, heavy cream and broth. Stir until thickened, then season with mustard, garlic powder, smoked paprika, salt and pepper. Remove from the heat.

To make the cheese blend, mix the cheddar, Gruyere and Parmesan. Stir half of the cheese blend into the bechamel sauce until smooth, then stir in the pasta.

Layer the pasta and cheese sauce in the dish: half the pasta, half the cheese, then repeat. Top with the reserved cheese and almond flour, if using.

Cover with foil and bake for 15-20 minutes. Remove the foil and bake uncovered for 10-15 minutes, until golden.

Let rest for 5 minutes, garnish with parsley and serve warm.

***************************************************

Red Velvet Layer Cake with Almond Flour

Recipe courtesy of Kardea Brown on behalf of Abbott

Prep time: 25 minutes

Bake time: 20 minutes

Chill time: 30-60 minutes

Servings: 12

Cake:

2 cups almond flour

1 cup whole-wheat pastry flour

1 tablespoon unsweetened cocoa powder

1-1/2 teaspoons baking powder

½-teaspoon baking soda

½-teaspoon salt

1-1/2 cups monk fruit-allulose blend

3 large eggs

½-cup plain unsweetened Greek yogurt

1/3 cup avocado oil

¾-cup buttermilk

1 tablespoon distilled vinegar

2 teaspoons vanilla extract

red food coloring (optional)

Whipped Cream:

6 ounces cream cheese, softened

1/3 cup powdered monk fruit

1-1/2 cups cold heavy whipping cream

Berry Drizzle:

½-cup no-sugar-added wild berry jam

1-2 tablespoons water

1 teaspoon lemon juice (optional)

Filling and Topping:

2 cups mixed berries (strawberries, blueberries, raspberries)

Preheat the oven to 350 F and grease or line three 8-inch pans.

To make the cake, combine the almond flour, pastry flour, cocoa powder, baking powder, baking soda, salt and monk fruit-allulose blend in a bowl. In another bowl, mix the eggs, Greek yogurt, avocado oil, buttermilk, distilled vinegar, vanilla extract and red food coloring, if desired. Stir the dry and wet ingredients together until smooth. Divide the batter evenly among the pans and bake for 18-22 minutes. Cool completely.

To make the whipped cream, beat the cream cheese and monk fruit until smooth. Add the cream gradually and whip to medium-stiff peaks. Chill.

To make the berry drizzle, warm the berry jam with water and lemon juice, if desired, until pourable, then cool slightly.

To assemble the cake, layer the cake, whipped cream, jam and berries, repeating for three layers. Finish with berries and drizzle on top.

Chill for 30-60 minutes before slicing.