Healthy Diabetic Recipes

From The American Institute for Cancer Research AICR

1 bag (16oz) frozen, petit baby Brussels sprouts
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 Tbsp finely chopped, lightly toasted pecans
1/4 cup dried cranberries
Salt and freshly ground black pepper, to taste

Cook Brussels sprouts according to package directions.
Meanwhile, in small bowl, stir together oil, vinegar,
pecans and cranberries. Transfer cooked sprouts to
serving dish. Gently toss with dressing. Season with
salt and pepper and serve immediately.

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Today is my daughter’s 13th birthday and she wants a cheesecake for her
birthday. I was just recently diagnosed with diabetes and in a quandry as to
how to go about it. I am sure I need to use Splenda instead of sugar, how about
a flour or crushed nuts as the crust. I would be very thankful to anyone that
can give me some ideas.

Thanks,

Cyndee

[Non-text portions of this message have been removed]

From: Better Homes and Gardens
Prep: 20 minutes
Chill: 2 hours
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour

2 1/4 cups fat-free milk
1/3 cup sugar
3 Tbsp unsweetened cocoa powder
1 Tbsp instant coffee crystals
3/4 cup refrigerated or frozen egg product, thawed
1 1/2 tsp vanilla
Frozen light whipped dessert topping, thawed (optional)
Coffee beans (optional)
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Chicken and Mushrooms in Foil

Ingredients:
1/2 lb. mushrooms, chopped fine
3 green onions, chopped fine
3 cloves garlic, minced
1/4 tsp each dried thyme and marjoram, crumbled
3 tbs dry red wine
1/4 C low-sodium chicken broth
2 tsp lemon juice
Nonstick cooking spray
2 skinned & boned chicken breasts, halved
4 thin slices reduced sodium ham (about 1/4 lb)

Instructions:
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Found at: www.latimes.com
Total time: 35 minutes
Servings: 4 to 6

Note: Purple cauliflower and potatoes are available at
farmers markets and select Bristol Farms and Whole Foods.
White cauliflower and potatoes can be used.

1 Tbsp butter
1 leek, white part only, thinly sliced ( 1/2 cup)
3 medium purple potatoes, peeled and quartered (about 1 1/2 cups)
Florets from 2 small heads purple cauliflower (3 1/2 cups)
4 cups whole milk
1/2 tsp kosher salt
1/8 tsp white pepper
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{Not sure why this is so high in sodium… So if you are
on a low sodium diet find ways to cut down in the recipe
like not using the kosher salt and using unsalted butter
or do not use. Take care, Gloria}
Total time: 2 hours, 15 minutes
Servings: 6

Note: From "The Bistros, Brasseries and Wine Bars of Paris" by
Daniel Young. (This recipe is from Thierry Breton of Chez
Michel.) Orange cauliflower is available at Whole Foods and
Bristol Farms stores, select supermarkets and farmers markets.
White cauliflower can be substituted. Baby carrots of various
colors are available at farmers markets.

1/2 cup hazelnuts
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Carbs, 2g Fiber

Total time: 30 minutes
Servings: 8
Note: From "Local Flavors" by Deborah Madison. Romanesco
cauliflower is available at Bristol Farms and Whole Foods
markets, select supermarkets and farmers markets. White
cauliflower can be substituted.

2 garlic cloves
Sea salt
6 Tbsp butter, softened
2 tsp Dijon mustard
1/4 cup drained small capers, rinsed
Grated zest of 1 lemon
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Today’s easy entree packs a hefty omega-3 punch, as both walnuts and
salmon rank abundant in omega 3 fatty acids, with spinach lending a
bit more. And some hearty brown rice rounds out a meal offering
nutritional and culinary balance.

Here’s a bit about walnuts and health:

– Walnuts rank high among the few non-seafood sources of omega-3
fatty acids, containing more than any common foods except flax seeds
and fish. The short-chain omega-3s in walnuts are literally essential
to human life and health, and the body uses them to make the even more
valuable long-chain "marine" omega-3s needed in our cell membranes and
otherwise found only in fish and algae.

– Walnuts protect and increase the elasticity of arteries, reduce
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From The Sugar Solution Diet From Prevention
Gather the kids and make this yummy pizza together.

1 Tbsp cornmeal
1/2 small onion, chopped
1 small eggplant, peeled and cut into small chunks
1 small zucchini, cut into small chunks
2 cloves garlic, chopped
2 plum tomatoes, chopped
1/4 cup chopped fresh basil
1 tsp drained capers
1/4 tsp salt
1 tube (10 oz) refrigerated pizza dough
1 1/4 cups (5 oz) shredded low-fat mozzarella cheese
1/4 cup (1 oz) grated Parmesan cheese
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From: Better Homes and Gardens
Makes 4 servings
Prep: 5 minutes
Cook: 3 minute

12 oz dinosaur kale or regular kale, cut or torn into
1- to 2-inch pieces (about 12 cups)
2 Tbsp olive oil
1/4 cup soft sourdough or French loaf bread crumbs
1/8 tsp pepper
1 tsp white wine Worcestershire sauce
Lemon wedges (optional)

1. Rinse kale leaves thoroughly under cold running water. Drain
well; set aside.
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