Showing posts with label diabetes diet. Show all posts
Showing posts with label diabetes diet. Show all posts
Wednesday, 17 October 2012
Wednesday, 26 September 2012
Monday, 24 September 2012
Monday, 27 August 2012
Shakshuka
By: Michael Aviad
Shakshuka is a traditional North African dish that is wildly popular in Israel. You can find shakshuka on the menu in just about every café in Tel Aviv. Shakshuka is generally eaten as a breakfast food, but makes a good meal at any time of the day. There are many shakshuka variation – some are spicer than others, some add sausage, some add cheese.
Traditionally, shakshuka comes with a serving of bread to soak up the sauce. As you can imagine, since I’m a serious low-carb dieter, I skip the bread altogether. I don’t find that I miss the bread, as the dish is quite heavy on its own and very satisfying.
This dish is about as versatile as it gets – you can add more tomatoes if you like, make it spicy or mild. Whatever you decide, you can be sure it will be delicious.
Ingredients:
5-6 Medium tomatoes, chopped
1 Medium onion, finley chopped
2 medium red bell peppers, chopped
2-3 hot peppers (use cayenne, jalapeños, Anaheim or any other according to your taste)
3 garlic cloves, crushed and chopped
½ cup olive oil
1½ tablespoons tomato paste
½ cup water
½ teaspoon cumin
salt to taste
1 tablespoon chopped parsley
Preparation:
Heat oil in a large frying pan over medium-high heat. Add onions and pepper and cook, stirring occasionally, until soft and starting to brown, about 6 minutes. Add garlic and cumin and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Add the tomatoes, tomato paste, and half a cup of water. Reduce heat to medium, cover and cook, for 15 minutes, stirring occasionally. Add salt and stir.
Crack eggs over sauce so that eggs are evenly distributed across pan. Cover pan and cook until yolks are just set, about 5 minutes.
Sprinkle shakshuka with parsley and serve.
Serves: 2-3
Variation: Sprinkle ½ a cup of feta cheese on top of the shakshuka before serving.
via asweetlife.org
Delicious
Sunday, 12 August 2012
Low Carb and Gluten Free Egg Crepes
Home > Recipes > Meal Type > Breakfast & Brunch > Low Carb and Gluten Free Egg Crepes
Low Carb and Gluten Free Egg Crepes
August 10, 2012
Categories: Breakfast & Brunch, Eggs | Tags: gluten-freeBy: Carol Kicinski
When I came across this recipe for low carb and gluten free egg crepes on Carol Kicinski’s site, SimplyGluten-Free, I was immediately sold. I have been trying for ages to think of some way to create a wrap without carbs, and I can’t wait to try this for blintzes and fajitas.
Carol describes egg crepes as more like a very thin omelet than a crepe. But she uses them as she would a crepe, stuffed with all sorts of delicious fillings. She also uses them as wraps and I even rolls them up, slices them and uses then as noodles.
Carol says you can flavor the basic mix in any number of ways; vanilla and sweetener make a great base for desserts, fresh herbs and spices create a crepe.
These are Carol’s tips for getting the perfect crepe every time:
- For each large egg you will add 1 tablespoon of water and a tiny pinch of salt and it will yield about 3 crepes and since the egg is the star of the show, start with really good eggs. I use organic, cage free eggs from Nature’s Yolk. There really is a difference, not only do they taste better, the eggs beat better and you have a more cohesive mixture.
- When beating the egg with the water and salt, use a fork and beat it well. You want to beat that egg white into submission so that the yolk and white come together but you don’t want the mixture to become frothy.
- If adding herbs or other flavorings, mix them in after the eggs have been beaten properly.
- Use a non-stick crepe pan but a small skillet is fine too. Here’s the important part – heat the pan over medium heat until a drop of water sizzles immediately then spray the pan with some gluten free non-stick cooking spray, wipe out the excess with a paper towel (you just want a light layer of spray on the pan) the put the pan back on the heat for about 5 more seconds. You want the pan to be hot when the egg hits it so that the bottom will brown.
- Resist the urge to crank the heat up too high – the crepe should be pliable and if the heat is too high the crepes will be crispy instead.
- After you cook each crepe, spray again with the cooking spray, wipe the pan again and let the pan heat up again before adding the egg.
- As soon as you add the egg, tilt and rotate the pan so it spreads evenly onto the pan. Do this quickly. If there are little holes or areas where no egg goes, just add a little bit more egg to fill in the holes.
Carol makes her crepes ahead and then reheats them all at once in the microwave or warm oven if needed.
Ingredients:
Gluten free non-stick cooking spray
Ingredients:
1 large organic cage free egg
1 tablespoon water
1 small pinch salt
Preparation:
Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
Heat a small skillet or crepe pan over medium heat until hot.
Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicon spatula the best tool for this job) and cook about one more minute then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
You can increase this recipe as much as you like. When making a lot of crepes regulate the heat. If it gets too hot the mixture will start to cook to fast and you could have holes in your crepes. Too low and they may become uneven in texture. Medium heat is best and I spray the pan with cooking spray each time I make a crepe.
Servings: A gluten free recipe that makes 3 six inch crepes.
Carol Kicinski is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks, writes and travels. And she does it all gluten-free!
When it comes to food Carol believes the most important thing is for it to taste great! You can find more of her gluten-free recipe at her blog Simply… Gluten-free.
Carol Kicinski is the author of Simply… Gluten-Free Meals and Simply… Gluten-Free Desserts.
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Yummo!
Tuesday, 31 July 2012
Monday, 23 July 2012
Carbohydrate Counting - A How To Guide
Carbohydrate counting is an important skill for those with diabetes to learn. What is carbohydrate counting? It is the ability to evaluate food and sum up the amount of carbohydrates in a meal. We call this a skill because it is something that you have to work at.
I must admit Im still learning after all these years..
Sunday, 15 July 2012
Low Carb Snacks ides
Check out this website I found at diabeticconnect.com
Looking forward to trying some out
Saturday, 14 July 2012
How to Eat Carbs on a Diabetic Diet - YouTube
via youtube.com
For all of the carb lovers amongst us..
Thursday, 12 July 2012
Healthy Snacking With Diabetes
Snacks are one of my favorite kinds of meals to eat. Those little meals in between meals to keep your hunger pangs away and to keep your blood sugar levels stable can be a great resource in your diabetes management. They can also make your day extremely difficult if you eat the wrong kind of snack. So what to do?
I prefer home made snacks or even fresh fruit, crackers or cheese but this may give you more ideas..
Tuesday, 10 July 2012
Revisiting Ice Cream and Diabetes
In case you didn’t get the memo: Yes, those of us with diabetes CAN eat ice cream.
via diabetesmine.com
Yes we CAN and we WILL!
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