It’s natural and understandable, I think, that diabetes complicates the way one thinks of food. For many, to some extent or other, a certain wariness colors the culinary outlook. Food becomes – if not an outright enemy – then certainly an object of suspicion, a possible source of metabolic disaster. Can I eat this is the spoken question, often followed by the unspoken Without dying, I mean? Not to overstate the situation, but, well, there it is.
Short of that – and given enough time, after that – comes a period in which one may think of food less as a source of enjoyment and more as a means of manipulating one’s blood sugar level (and ‘merely’ fueling the body). A little better than regarding food as foe, yes, but it’s not exactly fun, either.
Given a little more time, though – and perhaps the right recipe – one might recall the pleasures of eating even within a new diabetic landscape. This is all to say that the EatingWell recipe for Braised Paprika Chicken is good not only for the body’s chemistry, but for the soul. And I have to say, it came not a moment too soon.
Accompanied by roasted broccoli florets and pearl couscous.
