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.
Recipes
Apple Butter (coming soon)
Roasted Pumpkin Seeds (coming soon)
Helpful Tips
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
Resources
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 2010
*Equivalent Measures and Measuring Guide source: Betty Crocker
