Recipes 4 Diabetics by Mark Hancock

  Most Diabetics have a sweet tooth and can be a ‘naughty diabetic’ and how you  live with it determines your daily live. This blog shows how to look at the calorific values to prevent a higher sugar content in your everyday diet.

Recipes 4 Diabetics

 My name is Mark, I am a type 2 diabetic who has struggled to maintain a consistent blood sugar level due to my lack of compliance to control my sugar and carbohydrate intake. I am 66yrs old and was diagnosed a type diabetic in my early 30’s but I am sure I was undiagnosed for at least 8yrs prior, I had all the symptoms, persistent thirst, so drinking 1-2 pints of clear fluids per hour, which means persistent peeing 2-3 times with a permanent sweet breath and drastic weight loss 70kg in three months, so my mission is to develop recipe’s for both diabetic’s & non-diabetics across soups, starters, main course’s, and deserts to make life more liveable for those of us inflicted with the challenge of diabetes.

Sticky Jerk Salmon with Mango Slaw

Ingredients
  • 2 heaped tbsp Jamaican jerk paste
  • 2 tbsp clear honey
  • 4 salmon fillets
  • juice 2 limes
  • ½ red cabbage , core removed, thinly sliced
  • 1 firm but ripe mango , skin removed, thinly sliced
  • 1 red pepper , thinly sliced
  • 6 spring onions , thinly sliced on an angle
  • small bunch coriander , leaves picked
Method
  • STEP 1

    Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).

  • STEP 2

    Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.

Reggae Reggae Nachos

Ingredients
  • 2 tsp olive oil
  • 1 red onion , diced
  • ½ Scotch bonnet chilli , deseeded and finely chopped
  • 400g can chopped tomato
  • ½ x 295g bottle Levi Roots Love Apple Tomato sauce or tomato sauce with a good splash Tabasco
  • ½ tsp allspice
  • 2 x bags tortilla chip
  • 200g jar sliced jalapeno chilli
  • 2 x balls mozzarella , torn
  • small handful coriander , chopped
  • 230g tub fresh guacamole
  • ½ x 300ml pot soured cream
Method
  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for a few mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.

  • STEP 2

    Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.

  • STEP 3

    Place in oven for about 15 mins until cheese is melted. Scatter with coriander. Serve with guacamole and soured cream on the side.

Skip to content