This page is designed to offer you a wide range of ideas, inspirations, and useful information as you explore foods that are carbohydrate-conscious for your child living with Type 1 diabetes. Whether you're seeking tasty snacks, enjoyable free foods, or special seasonal and holiday-themed options, you'll find a comprehensive selection here to suit your needs. Our goal is to help you make informed choices while keeping your carbohydrate intake in mind, providing variety and creativity to support. From everyday essentials to festive treats, we've gathered options that cater to different tastes and occasions, ensuring you never run out of delicious ideas to enjoy.

RECIPES for the Seasons

INSTRUCTIONS:

Mix water and blue food color in a large bowl.

1. Boil the Eggs and let them cool in an ice bath.

2. Crack the shells of the hard boiled eggs gently with a spoon. Do not remove the shell.

3. Put the cracked eggs in the water and food coloring mixture and refrigerate for at least 2 hours.

4. Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.

5. Scoop out the egg yolks and transfer to a bowl.

6. Set the whites aside.

7. Mash the yolks with the mayonnaise, green food coloring, mustard, and vinegar and pipe the yolk mixture into the egg whites.

8. Garnish with black sesame seeds.

NUTRITION FACTS PER Egg:

Total Carbohydrates: 1g

Fiber: 1g

Protein: 3g in 1/2 of egg

INSTRUCTIONS

First, cut the middle out of each quarter of the apple in order to create a mouth. Don't worry about it being perfect, as you are filling this gap with almond butter anyway so if you cut too deep, you can always cover it up and you won’t even be able to notice.

1. Coat the inside of the gap where you just cut with a filling of almond or hazelnut butter.

2. Place sunflower seeds on the top of where the "mouth" is to resemble the teeth.

3. Place 1 sliced strawberry inside the mouth to resemble the tongue.

4. "Glue" each eye above the mouth, using a dab of almond butter to make it stick in place.

5. Serve your monsters and enjoy!

Nutrition Facts per apple bite:

Carb 5g

Fiber 1.4g

Protein 2g

INSTRUCTIONS

• Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with olive oil.

• Use a small knife to cut eyes, nose, and mouth into the flattest side of each pepper, just like a jack-o'-lantern. Cut around the seedpods and remove the tops, trimming and discarding any seeds from under the stems. Trim white membrane from the inside of each pepper and shake out any seeds. Place in the prepared baking dish.

• Mix ground beef, cheese, green onions, melted butter, ketchup, garlic, salt, Worcestershire, black pepper, and cayenne together in a large bowl until well combined.

• Stuff beef mixture evenly into peppers and cover with the pepper tops.

• Wrap the baking dish loosely with aluminum foil and place on a sheet pan.

• Bake in the upper center of the preheated oven for 1 hour. Remove the foil and continue baking until peppers are tender and ground beef is cooked through, 10 to 15 more minutes.

• Place stuffed peppers on a few tablespoons of warm tomato sauce. Serve hot with more sauce on the side and ENJOY!

Nutrition Facts per serving (4 servings per recipe)

Protein 29g

Carb 1g

Fiber 2g

INSTRUCTIONS

• Boil some water in a large saucepan. Once boiling, add the macaroni pasta.

• Meanwhile, add the steamed pumpkin, strained cashews, garlic and mustard powder, ghee, coconut cream and a good pinch of salt into a food processor. Blitz until completely smooth and creamy. Scrape down the sides of the bowl and re-blend.

• Taste the mixture and add in more salt and apple cider vinegar to taste until the flavours are well balanced. Re-blend until desired.

• Once the pasta is cooked, strain the water off (save ¼ cup of the pasta liquid).

• In the large saucepan you’ve used to cook the pasta, add the strained pasta back in and cover it with the sauce and stir it together gently. If you’re adding in the bacon and/ or grated cheese, stir these in now, the heat from the pasta and sauce should melt the cheese beautifully. If the mixture is too thick, add a little pasta water to loosen it.

• Serve with fresh herbs on top and enjoy.

Nutrition Facts per serving (6 servings per recipe)

Protein 5g

Carb 45g

Fiber 1g

INSTRUCTIONS

• Prepare: Line bottom and sides of 9×13 inch baking dish with parchment paper. Preheat oven to 300 F.

• Make Crust: Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed, forming dough. Transfer dough to lined baking dish, and firmly press down using hands or measuring cup to form flat, smooth crust covering entire bottom of dish.

• Bake Crust: Bake crust for 15 minutes at 300 F. Remove crust from oven and rest for 10 minutes while filling is prepared in next step.

• Make Cheesecake Layer: Preheat oven to 350 F. Beat cream cheese and sweetener in large bowl with electric hand mixer on low speed until well-mixed. Add eggs one at a time, beating on low speed until just combined. Transfer about half of mixture over crust, spreading evenly — this becomes cheesecake layer.

• Make Pumpkin Layer: Beat remaining mixture with pumpkin, cinnamon, ginger, and cloves until combined. Carefully scoop small amount of pumpkin mixture over cheesecake layer. Repeat to evenly distribute pumpkin mixture over cheesecake layer. Use rubber spatula to spread out and smooth pumpkin layer.

• Bake Cheesecake: Bake at 350 F until cheesecake is set, about 50 minutes. Ovens vary, so frequently monitor cheesecake and remove when done (Note 4).

• Cool & Serve: Let pumpkin cheesecake cool, then cover and refrigerate overnight (Note 5) to harden before cutting into it. Once fully chilled, cut into 24 bars and serve or save for later (Note 6).

Nutrition Facts per slice (1 bar of 24 serving)

Protein 6g

Carb 7g

Fiber 1.5g

INSTRUCTIONS

• Spread the Cream Cheese: Take a slice of ham and spread a thin layer of cream cheese all over it. Be sure to get it to the edges so every bite has that creamy goodness.

• Add the Pickles: Place a pickle spear or a baby dill pickle on one edge of the ham slice. I usually go for a whole pickle spear, but baby pickles work great too!

• Roll It Up: Now, just roll up the ham and cream cheese around the pickle. Try to keep it nice and tight so it doesn’t fall apart.

• Slice and Serve: Slice the roll-up into bite-sized pieces and you’re done! So simple, but oh-so-delicious.

Nutrition Facts per 3 pickle bites:

Protein 7g

Carb 2g

Fiber 1g

INSTRUCTIONS:

1.   Combine the cranberries and water in a medium saucepan. Cook over medium heat until all the berries pop, about 5-7 minutes. Add the other ingredients and reduce the heat to low. Cook until desired thickness. It will thicken further as it cools.

2.   Store in the fridge for up to 2 weeks or you can freeze it.

NUTRITION FACTS:

Servings: 8

Total Carbohydrates: 5g

Dietary Fiber: 2g

Sugars: 1g