September 2012 – Simple Cooking Suggestions & Healthy Snacks

It’s September! The kids have gone back to school and with the last quarter of the year about to begin, you may be already thinking of the fast approaching holidays especially with the Christmas decorations already appearing in the stores!

For some this can be stressful, but if you have hypoglycemia the stress of all impending holidays could compound the situation. Your mind is swirling and you’re asking yourself, “How can I keep up with it all? And how can I stay healthy?” Well, I thought I would make it a little bit easier by sharing my simple cooking suggestions and suggested healthy snacks from the latest edition of my book, The Do’s and Don’ts of Hypoglycemia: An Everyday Guide to Low Blood Sugar.


Hope they help and you enjoy!

  • I always cook two chickens – one to eat the night I cook it and the other to save for leftovers. I cut up the chicken for chicken salad, chicken stir fry or chicken and vegetable wraps.
  • I combine yellow and green squash, red peppers and onions. Bake them with just a little black pepper and sea salt. Then drizzle some olive oil on top. Bake until tender. This can be used with any broiled or baked chicken, fish or lean meats.
  • For fish, I love fillet of sole, flounder, cod and salmon and serve it two to three times a week for dinner. I always make extra so I can have it for lunch the next day.
  • Green vegetables are big in my house – escarole, romaine lettuce, arugula, fennel, cabbage, artichokes, broccoli, spinach, string beans, zucchini, Brussels sprouts – all fresh and just steamed or baked.
  • I always have hardboiled eggs in the refrigerator.
  • I usually serve an entree with side vegetables and brown rice, couscous or half sweet potato.
  • Although I prefer fresh/homemade chicken salad, I do use canned chicken breast (in water) occasionally. Drain and flake, then add onions or scallions, celery, black pepper and very little mayo.
  • I make an extra-large London broil, slice it very thin and serve it for dinner. (I marinate it in garlic, olive oil, soy sauce and black pepper). I use the leftovers the next day and wrap the London broil slices over steamed asparagus as a snack.
  • To spice up any vegetable, simply sauté olive oil with some garlic cloves and dribble over steamed vegetables such as cauliflower, broccoli, peas, mushrooms, zucchini.
  • Egg omelets. I love them and they are so easy to make. For 2-4 servings, use two eggs and two additional egg whites. Beat the egg mixture well and add any set of ingredients – eggs with broccoli and cheese; eggs with peppers and onions; eggs with mushroom and ground red pepper flakes. The possibilities are endless. Finish with sea salt and pepper to taste.

Suggested Snacks

  • Cottage cheese on whole wheat crackers
  • Hardboiled egg
  • Greek yogurt (sugar free) with crushed almonds, some fresh raspberries or strawberries
  • Nuts (almonds, cashews, pecans, walnuts) with apple slices
  • Celery sticks stuffed with peanut or almond butter
  • Sliced tomato and mozzarella
  • Small tomato stuffed with tuna, chicken, egg or shrimp salad
  • Shrimp cocktail
  • Hummus on cucumber or pepper slices
  • Grilled eggplant slices with ricotta cheese, served warm or hot
  • Grilled Portobello mushroom topped with a slice of mozzarella cheese
  • Wrapped lettuce with turkey and cheese slices
  • Slices of avocado and tomato on whole wheat bread
  • Eggplant Carbonara with soy chips
  • Marinated roasted peppers with anchovies or sardines on brown rice crackers
  • Sliced turkey breast rolled around string cheese…can add a slice of tomato

Have a great Labor Day weekend – drive safely!

Here’s to your health,


P.S. We’re putting together an e-cook book that can eventually be downloaded easily and effortlessly. Do you have any recipes, menus or snacks that have helped you and you’d like to share with the hypoglycemia members and community? The HSF would deeply appreciate your submission!

Note: All the above recommendations and suggestions are just guidelines. You must remember that everyone’s body chemistry is different. Therefore, adjustments must be made to meet individual needs


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