Gestational Diabetes

                In light of just finding out a childhood friend was diagnosed with gestational diabetes and since I just did a huge project on diabetes I decided this would be an appropriate topic to blog about.

                Gestational diabetes is diabetes that is contracted during pregnancy. This condition occurs in about 4%-9% of pregnancies. At about the 24^th week of pregnancy women take a blood glucose test to make sure they are not at risk for gestational diabetes. Women drink a very sweet liquid and have their blood taken before and one hour after consumption. If the body is able to make enough insulin to fight rising sugar levels the mother is in the clear and no further testing is required. If blood glucose levels remain high another test is done that involves a lot more time, like three hours of waiting after drinking the sugary beverage. Just because you have to take the second test doesn’t necessarily mean you have gestational diabetes. Actually only about a third of women who are required to take second test end up with the condition and will need to look into ways to keep blood sugar down.

                The reason a women will  get gestational diabetes is because the placenta doesn’t let insulin get through to the fetus. This means the mother’s pancreas has to work on overtime to develop insulin to keep her blood glucose levels down since glucose does go through the placenta to the baby. If the mother can’t produce enough insulin then glucose levels will be too high and can cause an excess amount of energy to be turned into fat and macrosomia or a “fat baby” can be the result. Once the baby is born the mother returns to her normal self.

                Of course, there are ways to treat gestational diabetes. A diet low in sugar and simple carbohydrates will help keep glucose levels down. Foods like lean proteins, tons of vegetables, fruits and whole grains should be staples in the diet of a woman with gestational diabetes. Sugar, white flour, baked goods and unhealthy fats should be used extremely sparingly. Also, a light exercise program may also help keep glucose levels down but always consult with a doctor first, since well, I am not a doctor.

                Here is one of my favorite gluten free, vegetarian, dairy free, nut free, vegan meals that would work great for someone with gestational diabetes:

Falafel Pita Pockets (or Lettuce Wraps) with tahini sauce:

½ lb dried chickpeas, sorted and rinsed

2 tbsp chopped parsley

1/8 tsp cayenne pepper

1/8 tsp ground cumin

2 scallions, chopped greens and whites

½ clove garlic, minced

1 tsp salt

½ tsp ground pepper

Vegetable oil for frying (or enough olive oil to coat an oven safe skillet if you decide to bake)

For tahini sauce:

½ cup tahini paste (find it in the peanut butter or international aisle, pretty much sesame seed butter)

2 tbsp lemon juice (the real stuff, not from a bottle)

½ clove garlic, grated on a microplane or very finely minced

2 tbsp chopped parsley

2 tbsp olive oil

For Serving:

Field Greens or Baby Greens

Cherry Tomatoes, sliced in half

Cucumbers, seeded and sliced

Sliced Pickles

Red Onion, sliced thin

Parsley, chopped

Gluten free pita, wrap or large romaine leaves

Soak chickpeas overnight in enough cold water to cover by 2” and cover bowl with plastic wrap.

Drain the beans and return to the bowl you soaked them in.  Mix rest of falafel ingredients into chickpeas.

Bring a pot of vegetable oil, about 2 inches high to 350 degrees. (Alternatively you could bake these at 375 degrees for 13 min per side on an oiled oven safe skillet; they won’t be quite as crispy but still delicious!)

Put the chickpea mixture into the bowl of your food processor. You may need to do this in batches depending on the size of your work bowl. Pulse the chickpeas until they get to the size of minced garlic. Not a paste but not too chunky.

Form the chickpeas crumbs into about 2” long footballs. If the mixtures seems like it's too wet add a tbsp of brown rice flour, mix and try again. Then set on a paper towel lined plate for about 10 min while the oil continues to heat and you make the tahini sauce.

To make tahini sauce:

Mix all the ingredients together (I use a mason jar so I can keep leftovers in the fridge). That’s it; so easy. Keep cold while you fry off (or bake) the falafel.

To fry falafel:

Depending on the size of your pot and the amount of oil very carefully place 3-5 falafel balls into the oil. Let fry on the first side for about 2-3 minutes or until golden brown, flip and do the same on the second side. Extract the falafel balls and put on a paper towel lined cooling rack while you fry off the rest.

To serve:

Put falafel, greens, tomatoes, onions, tomatoes, parsley, cucumbers and tahini sauce in a gluten free pita pocket, wrap or lettuce cup.

Not only is this meal delicious, it’s high protein, low carb, and did I mention kid friendly?

Serve with some fattoush salad, oven fries or steamed vegetable.