Food in our home has had quite a few shake ups in the last few years. Not only do we have a couple of family with members who have type 1 diabetes, celiac disease has moved in.
This creates some challenges, as many of the gluten free options that exist are really high in carbohydrates and low in protein. Which makes eating a gluten free item even harder to manage with type 1 diabetes….especially pasta.
Our family has discovered red lentil pasta. We’ve found it at Costco, and other local organic/specialty stores, and there are couple of brands out there. Overall, my family has been more receptive to red lentil pasta over green lentil or black bean pasta, as it’s colour is more appealing to everyone. We also make the pasta not the main part of the meal – less of a plate of spaghetti or noodles, vs as no more than half the plate in total. This also helps with blood glucose management. This pasta not only is gluten free, it is higher in fibre, and protein – win/win!
This is a version of a turkey tetrazinni that I made (created/adapted) for a family meal. Lots of turkey, peas, bacon, and a great side dish of asparagus.