Food at Home

Unless you are making prepared foods from a box, cooking presents it’s own set of challenges for the diabetic family.

Find below the carb counts for common ingredients, equivalent measures, measuring guide, a list of the recipes that I use, and some helpful tips.


Apple Butter (coming soon)


Cupid’s Cups


Pumpkin Oat Muffins

Roasted Pumpkin Seeds (coming soon)

More Posts About Food

Helpful Tips

Bedtime Snacks

100-calorie Packs

Carb Counts of Common Baking Ingredients*

Equivalent Measures: Learn the equivalents of liquid and dry measurements, for example, the number of tablespoons in 1/4 cup.**

Quick Measuring Guide**

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups (2 pints) = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
Dash or pinch = less than 1/8 teaspoon


Carb Counting Basics (ADA)

CalorieKing: Search for ingredients to find out nutrition information. You can adjust the serving size.

*Source: The CalorieKing Calorie, Fat & Carbohydrate Counter 2010The CalorieKing Calorie, Fat & Carbohydrate Counter 2010

*Equivalent Measures and Measuring Guide source: Betty Crocker

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