WAIT. A. MINUTE. I hear you saying on the other end of the internet, didn't all your "snacking" make you a diabetic?! Who are you to be giving snack advice to the masses?
Allow me clarify: I have type 1 diabetes, which means my pancreas stopped producing its own insulin after an auto-immune response in my body, unrelated to snacking. Now I use an insulin pump to control my blood sugar.
What this actually means, is that I'm a low-glycemic snacking expert. I take my blood sugar with a finger prick 4-7 times a day and I wear a continuous glucose monitor to track how my blood sugar responds to daily life, stress, food, and exercise in real time. It's kind of...amazing.
For me, regular snacking is essential for tight blood sugar control. Much of what I've learned about healthy snacks came from consultations with dieticians and diabetes educators. My favorite snack, by far, is from Canyon Ranch: Pumpkin Crunch.
It's sweet, salty, sour and crunchy. If you use low sugar cranberries, it's actually about 10 grams of carbs per 1/4 cup serving. Pumpkin seeds are full of magnesium (great for relief from muscle cramping. I'm looking at you, pregnant ladies) and have protein. Cranberries are high in vitamin c and will keep your urinary tract squeaky clean. Recipe below.
Makes 10 (¼-cup) servings
1 cup raw, hulled pumpkin seeds
1½ tsp. canola oil
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
½ tsp. sea salt
2 Tbsp. maple syrup
1¼ cups dried cranberries
Preheat oven to 300°. In a small bowl, toss pumpkin seeds with oil. Spread in a single layer on a rimmed baking sheet. Roast until almost dry, about 20 minutes.
Meanwhile, mix cinnamon, nutmeg, allspice, and salt together. Drizzle maple syrup over pumpkin seeds and stir with a wooden spoon. Toss syrupy pumpkin seeds in the spice mixture to coat. Return pumpkin seeds to baking sheet and roast until dry, about 15 minutes, making sure not to let them burn. Set aside to let cool completely, about 30 minutes.