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Gluca Foods is committed to providing diverse menu choices and solid cooking education to those seeking to adhere to a clean, healthy diet. Our customers in Lakewood, Colorado, often ask us how to cook meals that are free of preservatives, GMOs and altered ingredients. We show you the easy way, from shopping for these ingredients to plating your dinner table.
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|Posted on April 12, 2016 at 3:25 PM||comments (0)|
Finding the right caterer can prove to be quite an issue. Brides and Grooms may schedule up to a dozen tastings to decide who will cook one of the most important meals of their lives. Not because its a one time event necessarily. Ordinarily the decision is somewhat easy and it either comes down to price or the right combination of crowdpleasing entrees of chicken or beef and appetizers, But what happens when you have a dozen or more guests with special diets that need to be catered to also? Chances are that every wedding crowd has at least 5-10 diabetics in the group.
So what can you do to make sure that those guests with diabetes are able to join in the fun? You should know that diabetics have some key restrictions that should be given a lot of attention. A menu catering to diabetics needs to include a simple protein like a chicken breast or salmon. Avoid unnecessary pitfalls like meats dredged in flour or breadcrumbs, cream-based sauces, and excessive simple sugar foods such as bread, rice, sugar, and flour. A vegetable such as green beans or asparagus is necessary to also provide a complex carbohydrate to feel fuller longer. Starches should be consumed at a minimum because they are the main source of simple carbohydrates.
An ideal example of a well balanced diabetic meal would be a Grilled Pesto Chicken Breast, Steamed Broccoli and Carrots, Roasted Potatoes. A simple salad with a protein, lots of veggies, spinach and a light vinaigrette with a dinner roll is also a great example.
So take care of your guests and design your menu with more protein and complex carb veggies than starches.
|Posted on October 1, 2015 at 1:00 AM||comments (0)|
DATE PASTE is one of the industry's leading natural sweetening elements in modern baking and cooking. Low on the Glycemic index and perfect for diabetics who still have a craving the sweetness of cakes, pies and desserts without upping your insulin dosage!
5 WAYS TO MAKE DATE PASTE:
There are several ways to make date puree, you can:
Use a blender: You may need to use quite a lot of water with the dates, and this is easier with high speed blenders.
Use a food processor which uses less water than a blender but the date paste won’t be as smooth.
Use a pestle and mortar: This is great for small quantities of date paste but requires a bit more effort.
Hob method: Simmer pre-blended date paste in a pan to reduce the amount of water content in it, or you can simmer first and then process once it’s cooled.
Use a fork: See my previous Date Syrup recipe for instructions on how to leave your date syrup to pretty much make itself in the fridge!
HOW LONG CAN I STORE IT FOR?
Date paste will keep for at least a week in the fridge and about 3 months in the freezer. I usually make a large mason jar’s worth every couple of weeks and it seems to last fine for this length of time. I would advise you to make this in bulk as if you’re like me you’ll soon be using this in everything! What foods can I use Date Paste in? Any liquid sweetener (honey, agave nectar, maple syrup) in most recipes can be replaced with date paste. I use date paste in pretty much everything including: