samasutra

I agree with Carrie, you guys are terrific!

I also have a request. Is there anyone who has a recipe
for a cake made only with almond flour (rather than wheat
or any other grain)? I am also hoping for one that is low
sugar or sugar free, as I am very carb sensitive. I tasted a
piece of bakery cake made with almond flour, but though
it was tasty, it was too sweet. It also had coconut in
the batter and no frosting.

Hugs, Dianne

In this group it is perfectly fine not to post…
Feel free to though should you find any recipes that
you wish to share…

A big thank you to you for letting me know how the
recipes are helping you! It means a great deal to
me! I wish you all the best always…
Take care,
Gloria

I’ve yet to post a receipe in this forum but I wanted
to say Thank You to all of you who do. I’ve used so
many of the receipes and enjoyed them all. My entire

Easter Dinner is constructed from receipes from
this forum and I’m hostessing 22 people. I’m the
only diabetic of the 22 people but at least I know
everyone will be eating healthy food.
Thank You Everyone!
Carrie

Look forward to suggestions and recommendations for low-carb recipes…

Take care,
Gloria

Catifhs Amadine - 10g Carbs, 1g Fiber

From Eating Well Magazine
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart
Healthy | Diabetes Appropriate
Here, catfish is garnished with a garlic-almond sauce that is

very simple to make, but tastes like it was prepared in a fine
restaurant. Tilapia fillets can be used in place of the catfish,
if desired.
Make it a meal: Enjoy with steamed green beans and whole-wheat
egg noodles tossed in parsley and butter.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

1 Tbsp plus 1 1/2 tsp extra-virgin olive oil, divided
1 Tbsp butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 cup low-fat milk
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
1 pound catfish, divided into 4 portions
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley

1. Heat 1 tablespoon oil and butter in a small saucepan over
medium heat. Add almonds and garlic and cook until both are
just beginning to brown, 1 to 3 minutes. Set aside.

2. Combine milk and egg in a shallow dish. In another shallow
dish, combine flour, salt and cayenne. Dip fish in the milk
mixture, then in the flour mixture; shake off any excess
flour. (Discard any of the leftover mixtures.)

3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick
skillet over medium heat. Add fish and cook until lightly browned
and opaque in the center, 4 to 6 minutes per side.

4. Return the pan with the garlic-almond sauce to the stove over
medium heat. Add lemon juice and heat through, 1 to 2 minutes.
Pour the sauce over the fish, sprinkle with parsley and serve.

Nutrition per Serving:
338 Calories, 21g Fat (5g Sat, 11g Mono), 117mg Cholesterol,
10g Carbs, 25g Protein, 1g Fiber, 353mg Sodium, 455mg Potassium
Nutrition bonus: Selenium (33% daily value), Vitamin E (20% dv)
1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat

1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups clam juice or fish stock
6 small red potatoes
1 lb salmon, cut into 1/2" pieces
2 cups reduced fat (2%) milk
1 red pepper, diced

1 tsp chopped, fresh dill

1. Put the bacon in a soup pot and heat over low heat. Add the
onion, celery, thyme and bay leaf, turn the heat up to medium,
and cook until the vegetables are soft, about 10 minutes.

2. Dice the potatoes and add them to the soup pot with the clam
juice. Simmer until the potatoes are just tender, about 10 minutes.
Add the milk, peppers, salmon and dill and cook until the salmon
is just cooked through. Remove the thyme and bay leaf. Adjust the
salt and pepper to taste.

Serving Size: 1 cup
Nutrition Facts:
271 Calories, 7g Total Fat, 2g Saturated Fat, 23g Protein,
32g Total Carbs, 3g Dietary Fiber, 288mg Sodium,
23% Calories from Fat, 33% Calories from Protein,
44% Calories from Carbs

> Can anyone recommend a good cookbook or other resource with diabetic
> recipes that are *high in protein* and low in carbs?

> Can anyone recommend a good cookbook or other resource with diabetic
> recipes that are *high in protein* and low in carbs?

Yum-I really like Dreamfields and find it worth the cost.

I want to make this and though it won’t technically be lasagna, may make
it sans lasagna noodles. That will bring the count way down.

Jayne