#Diabetic friendly

[omnivorescookbook]

King Oyster Mushroom Stir Fry (手撕杏鲍菇) King oyster mushroom stir fry is a vegetarian dish that is packed with umami and is quick to make.

Recipe => https://omnivorescookbook.com/king-oyster-mushroom-stir-fry/

[sweetcherryslim]

Walnut-Rosemary Crusted Salmon - 222kcal/24g protein

Servings: 4 - 222 kcal/24g protein perserving

2 teaspoons Dijon mustard 

1 clove garlic, minced 

¼ teaspoon lemon zest 

1 teaspoon lemon juice 

1 teaspoon chopped fresh rosemary 

½ teaspoon honey 

½ teaspoon kosher salt 

¼ teaspoon crushed red pepper 

3 tablespoons panko breadcrumbs 

3 tablespoons finely chopped walnuts 

1 teaspoon extra-virgin olive oil 

1 (1 pound) skinless salmon fillet, fresh or frozen 

Olive oil cooking spray 

Chopped fresh parsley and lemon wedges for garnish

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Sprinkle with parsley and serve with lemon wedges, if desired.

[sugarstarskitchen]

A diabetic friendly berry almond bakewell! Still complete with flaky crust, frangipane filling, and sweet raspberries like a regular bakewell! I got to learn a few things as the recipe was from across the pond and was happy to experiment for my bestie’s birthday with his mum! We had a lovely time and it was so good to see them! I will definitely be making this again and enjoying it with some tea. 🩷

[lowspoonslowsugar]

Chicken Quesadillas

Makes: 4 tortillas (2 whole quesadillas)

Ingredients:

4 Whole wheat Mission Carb Balance tortillas

1 can Swanson white meat chicken breast chunks

Red Gold petite diced tomatoes

Velveeta Shreds Mexican cheese blend

Sour Cream (for dipping, optional)

Equipment: stove burner or griddle or cooktop, nonstick frying pan, spatula for flipping

Directions:

In a nonstick skillet, place one or two tortillas (depending on the size of the skillet).

Sprinkle cheese on HALF of one or each tortilla.

Turn the burner on to medium.

Open AND DRAIN can of chicken. Chop it with a knife. Doing it in the can is fine. Sprinkle chicken on HALF of one or each tortilla.

Sprinkle tomatoes on top of that.

Sprinkle more cheese on top of that.

Fold tortilla(s) over so it makes a semi circle.

Cook until cheese is melted.

Turn the heat up to halfway between medium and high to crisp up the tortilla(s). When sufficiently crispy, flip using a spatula. Be careful not to scratch your pan. Toast the other side. Remove from heat, turn off the burner, cut each tortilla into thirds, and serve with sour cream for dipping.

Modifications:

Feel free to add onions, black olives, or any other ingredients you like at the stage where the tortilla is still open.

Net Carbs per serving (1 tortilla, 1/2 quesadilla): 6

Sugar per serving: 2 grams

Protein per serving: 13 grams

Fiber per serving: 18 grams

[diabetesinsider]

Kale Chips

 www.diabetesinsider.tumblr.com

Is your kale dry?  Your grocer sprays them in the case to keep fresh but water droplets lead to soggy kale chips - bummer!  After I wash them, I shake the water off my kale into the kitchen sink.  Then, I spread the leaves out on the kitchen counter for a few hours to let them dry.  It really makes a difference in the final product.  These smell sooo goooood while you’re baking this diabetic friendly treat, too.  Try the salt only or seasoned versions.

1 1/2 bunches kale, dry, removed from stems

1 T. olive oil

Seasoning mix measured into a small bowl and stirred:

1 1/2 T. nutritional yeast*

1 t. garlic powder

3/4 t. chili powder

1/2 t. onion powder

1/2 t. smokey Spanish Paprika - important to use Spanish, intense flavor

1/4 t. fine grain sea salt - important to use this version

1/8 t. cayenne pepper

Preheat oven to 300 degrees.  Remove leaves from the stems.  Place kale leaves in a large bowl.  Massage oil into leaves until all the nooks and crannies are coated.  Now sprinkle the salt only or seasonings mix on the oiled leaves, stirring until thoroughly coated.  Spread the kale out onto 2 perforated pizza pans in a single layer.  Bake for 10 min.  Rotate the pan front to back, bake another 15 min.  The kale should be crispy but not burnt.  If it seems a little damp, stir it and put it back in for another 5 min. if it still feels soggy but this 10 + 15 min. should be long enough.  I use the leftover stems in stir fry, adds flavor - who knew!?!

*I pick up the nutritional yeast at my local box grocery store in their bulk foods section, not at some fancy specialty store.  Keeps my grocery shopping simple.

When I’m not baking crispy kale chips, I’m sewing batik print chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads .  Or, I’m merrily knitting stocking caps with friends from recycled yarn for my other shop - www.etsy.com/shop/topdraweryarns  .

My daughter’s and friend have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell crocheted summer bikini tops made from cotton yarn and lined.  My other daughter has an online shop - www.etsy.com/shop/shroombloombags - where she designs and crochets mushroom inspired neck pouches as festival wear.

[bitletsanddrabbles]

Tasty cake. No grasshoppers needed.

When I was in high school, I took cooking as an elective. I'm not any great shakes at it, mind, but I can toss a cassarole dish in the oven and get something edible in the end, generally. There was one recipe, however, that I absolutely adored and was sure the hang on to so I could make it again in the future.

Naturally, the recipe was missing the next time Mum and I went to make it, so we have to sort of re-invent a little every time.

But the recipe is:

GRASSHOPPER CAKE

Now, for those of you who are unaware, at least in America 'grasshopper' in cooking normally means chocolate-mint. No actual grasshoppers involved. You can, occasionally get little boxes of grasshoppers as novelty food items, but they're not a protein staple here. So if you're wondering how on earth you can have grasshopper cake without grasshoppers, there's your answer.

(If, for some reason, you would like to add actual grasshoppers for protein content, try your local pet supply store. You may have to make due with crickets though.)

Now, the recipe goes something like this. You will need:

1 box white or yellow cake mix 1 jar hot fudge topping 2-4(?) tsps mint flavored stuff 1 pint whipping cream Food colouring (optional)

The original recipe specifically called for a white cake, because you were supposed to add green food colour to it. Yellow works just as well and, fun fact! Yellow is one of the primary colours that makes up green, so you can still add food colouring if you want to. Also, the original recipe called for creme de menthe as the mint flavor. Mum and I just use regular old extract.

You make the boxed cake according to the instructions, only you add food colouring if you like and some mint flavouring. How much? That's one of the things Mum and I can't remember. It's one or two teaspoons and every time we have a debate over which and every time, I'm pretty sure we do something different. Never had the cake taste bad, though, so I would say two tsps if you really like mint and one if you're a bit shy of strong mint flavor.

Once the cake is partially cooled (but not all of the way) heat your fudge topping to the point you can easily get it out of the jar and spread it over the top. You don't need the topping to be completely melted - the warm cake will help it move.

Let cool. Possibly refrigerate, if you're in a hurry.

When your cake is good and cool, mix up your whipped cream. Add more food colour if you like, whatever you prefer for sweeteners (if any) and another teaspoon or two of mint flavor.

If there's anything left once you and the entire family have sampled it, stick it in the fridge.

Variations:

At one point I did this with orange instead of mint. I forget why, but it was also tasty.

At one of my former jobs I had a coworker who loved choco-mint and cake and was sadly diabetic. I discovered that Pillsbury makes a very nice sugar free boxed yellow cake and Smucker's has you covered on sugar free hot fudge topping. Sweeteners, of course, have lots of options. TASTY CAKE FOR ALL!

[not-available-for-comment]

Easy Green Tea Peach Coconut Chia Pudding

1 13-oz can lite coconut milk (must be lite)

~1 Tb sweetened peach matcha powder

6 Tb chia seeds

The coconut milk must be lite, or it will be too fatty to set properly.

Shake up the can and empty it into a bowl. Whisk in the matcha powder. I meant to put in 1/2 tablespoon but I spilled in a bit more, which probably ended up being about right. Stir in chia seeds. Cover well and refrigerate overnight. Portion into individual servings if desired.

———

I came up with this idea to use up some leftover sweetened matcha powder from before my diabetes diagnosis and to have an easy high protein high fiber dessert to go with Asian food. But hot damn. Cold, lightly sweet and very refreshing. I’m tempted to actually buy more matcha powder now so I can try more flavors 😅

I got my matcha powder from here (Etsy link). It doesn’t look like she has peach in stock atm but I’m looking at the pumpkin spice like 👀👀👀 Whisk in a dollop or two of pumpkin purée maybe??

[travelinglowcarb]

Best Homemade Keto Cinnamon Rolls Recipe 👩‍🍳 I have everything on hand to make these, with cream cheese icing! They sound DELICIOUS. 😍 Have you tried fathead dough??

[ughworstever]

Currently drinking: Healthy Vegan Gingerbread Cookie Latte Starbucks Coldbrew

& listening to Sabrina Carpenter's Fruitcake album♥♥♥

Ingredients:

Ginger Paste (just a smidge),

Starbucks Vanilla Cold Brew concentrate (a serving with water)

Unsweetened almond milk ( a cup or more)

Monk fruit in the Raw (to taste)

Ground Cinnamon (just a dash)

Cake Batter Flavoring (a couple drops)

Combine, add ice & Straw (*Garnish with a sprinkle of cinnamon or holiday sprinkles, & Cinnamon sticks or Gingerbread man cookie as desired, enjoy!♥)

[omnivorescookbook]

Sichuan Chicken in Red Oil Sauce (口水鸡, Saliva Chicken) Experience the authentic flavors of Sichuan cuisine with this mouth-watering recipe for saliva chicken.

Recipe: https://omnivorescookbook.com/saliva-chicken/

[sweetcherryslim]

Strawberry Penna Cottas - 130 kcal/5g protein

Servings: 4 - 130 kcal/5g protein per serving

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

[benfocomplete25]

15 Diabetic Friendly Thanksgiving Meals

Are you looking for some Thanksgiving dishes that’s diabetic friendly? Give these 15 a try in this blog post. Full Blog url: https://www.benfocomplete.com/blogs/news/15-diabetic-friendly-meal-ideas-you-can-try-this-thanksgiving

Keywords: diabetic recipes for breakfast lunch and dinner, Easy meals for diabetics type 2, 5 star diabetic recipes  Meta Description: 15 Diabetic Friendly Meal Ideas You Can Try This Thanksgiving

[lowspoonslowsugar]

Sugar Free Ninja Creami Chocolate Ice Cream

Ingredients:

2 Tablespoons of cottage cheese (I use Prairie Farms)

2 Tablespoons of Simply Delish chocolate sugar free low carb pudding mix

2 Tablespoons of Jordan’s Skinny Syrups, flavoring of your choice; S’more is good, Toasted Marshmallow is my personal favorite

1 Tablespoon of Hershey’s cocoa

Unsweetened vanilla almond milk to fill line

Equipment: Ninja Creami, immersion blender or milk frother (optional)

Directions:

Place all ingredients in a Ninja Creami pint.

The machine will blend it once it’s frozen, but I always use my cordless immersion blender to blend it first. It works fine either way.

Freeze for 24 hours. Freeze without the lid on to prevent a raised bump in the middle that could tear up your Ninja Creami.

Pop into the Ninja Creami and run on Lite Ice Cream.

Add a splash of unsweetened almond milk and hit the Respin button for a less crumbly texture.

Per Pint:

Net Carbs: 14 grams

Calories: 148

Sugar: 1 gram

Fiber: 3.5 grams

Protein: 6 grams

[healthempowersyou]

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[arahim18-blog]

I Reversed My Type 2 Diabetes With Keto

[alwaysgloriouschild]

Easy Fall Soup Recipes to Keep You Cozy

https://wiveshub.com/fall-soup-recipes/?utm_campaign=fall_soup_s3&utm_medium=link&utm_source=link_s3