Saturday, January 28, 2017

[Healthy_Recipes_For_Diabetic_Friends] Bean and Kale Soup - 42g Carbs, 8g Fiber, 7g Sugar

 

Bean and Kale Soup - 42g Carbs, 8g Fiber, 7g Sugar

From: www.tasteforlife.com/bean-kale-soup

36 oz low-sodium vegetable broth
1 (15 oz can) organic tomato puree
1 (15 oz can) organic white beans
1/2 cup uncooked brown rice
1/2 cup chopped onion
1 tsp basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
8 cup chopped fresh kale leaves

In a 3 1/2 or 4 quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

Cover; cook on Low  5 to 7 hours

Just before serving, stir in kale

Servings: 10
Serving Size: 218g (7.7 oz)
Nutrition per Serving: 217 Calories, 10 Calories From Fat, 1.2g Total Fat, 0.3g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 176mg Sodium, 42g Total Carbs, 8g Dietary Fiber, 7g Sugars, 12g Protein 


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[Healthy_Recipes_For_Diabetic_Friends] Scrambled Eggs With Spinach and Artichokes - 15.53g Carbs, 5.5g Fiber, 4.56g Sugar

 

Scrambled Eggs With Spinach and Artichokes - 15.53g Carbs, 5.5g Fiber, 4.56g Sugar

From: Nicole Perry, POPSUGAR Food
Category: Eggs, Breakfast/Brunch
Serves: 1

2 large eggs
1/8 tsp kosher salt
1/2 Tbsp extra-virgin olive oil
A pinch of red pepper flakes
1 scallion, thinly sliced
About 1/4 cup frozen artichoke hearts, thawed and chopped
1 loosely packed cup baby spinach
1 oz goat cheese, crumbled
Chopped fresh parsley, for garnish, optional
Toast, for serving (Not included for nutrition)

Beat together the eggs and salt in a small mixing bowl until homogeneous and frothy.

Add the olive oil, red pepper flakes, and scallion to a medium nonstick skillet; cook over medium-high heat, stirring occasionally, until the scallion has softened, about 1-2 minutes. Add the chopped artichoke, and cook for 30 more seconds, stirring occasionally. Add the spinach, and cook, stirring occasionally, until wilted. Add the eggs and cook, stirring frequently for about 15-30 seconds or until the eggs look not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the goat cheese and parsley, stir to combine, and transfer to a plate. Serve with toast.

Nutrition From: happyforks.com
Servings: 1
Servings size: 260 g
Nutrition per Serving: 334 Calories, 23.08g Total Fat, 2.241g Total polyunsaturated, 0.075g Omega 6, 0.377g Omega 6, 8.706 g Total monounsaturated,
10.807g Total saturated, 0g Total trans, 401mg Cholesterol, 15.53g Carbs, 5.5g Fiber, 4.56g Total Sugars, 19.05g Protein


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Thursday, January 26, 2017

[Healthy_Recipes_For_Diabetic_Friends] Portuguese Almond Cake

 

Portuguese Almond Cake

This is a rather light cake - instead of the traditional almond syrup
used in the Portuguese recipe, we like to serve it with some fresh
seasonal berries. A little drizzle of a sugar free flavored syrup would
be nice also.

6 eggs
2 Tbsp raw honey
1 cup ground almonds
1 tsp almond extract
1 tsp baking soda

Preheat oven to 350 degrees F.

Beat the eggs on low with a hand or stand mixer. (A blender will also
work.)
Add the ground almonds, honey, almond extract, and baking soda and
continue to mix.

Bake in a 9 1/2 inch round baking pan for 50 minutes to 1 hour. Check
the cake after 45 minutes; the top of the cake should be golden brown
and the middle slightly moist.

Once cooked, let the cake cool before serving.

Makes: 8 to 10 servings

This is not including the berries or a syrup.

Nutritional Information per Serving 1/10: Calories 120, Protein 6 gr,
Fat 8 gr, Sat Fat 1 gr, Carbs 6 gr, Sugar 4 gr, Fiber 1 gr, Sodium 169
mg, Cholesterol 112 mg

Darlene

--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.

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Posted by: Darlene BC <dsharple@shaw.ca>
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Sunday, January 22, 2017

[Healthy_Recipes_For_Diabetic_Friends] Almond Crusted Salmon - 16g Carbs, 4g Fiber

 

Almond Crusted Salmon - 16g Carbs, 4g Fiber

From: https://demanddeborah.org
Heart Healthy Recipe
Diabetes Recipe
Gluten Free Recipe
A lean source of protein with monounsaturated fats, salmon is a weight loss superfood. Topped with almonds, another superfood with healthy fats, this salmon recipe is loaded with ingredients that may help curb your appetite.
Ingredients


> For the Salmon
2 salmon fillets, about 4 oz each (1 1/2" thick)
1/4 cup unsalted sliced blanched almonds
1 tsp olive oil
1 tsp chopped fresh oregano or 1/2 tsp dried
2 garlic cloves, minced
1 tsp chopped fresh parsley
2 Tbsp fresh lemon juice
1/8 tsp salt
Black pepper to taste

  > For the Salad
2 cups frisee
1 cup green beans, trimmed and blanched
1 Tbsp low fat plain Greek yogurt (gluten free if needed)
1 1/2 Tbsp olive oil
2 Tbsp dried cranberries
1/2 tsp chopped fresh oregano OR 1/4 tsp dried
1 Tbsp fresh lemon juice
1/8 tsp salt
Black pepper, to taste

Preheat oven to 400 degrees F. Wash and pat salmon dry. With a piece of foil, make a square, lifting the sides to create a ridge on all sides. Lightly coat the foil with nonstick cooking spray. Arrange the salmon on the foil.

In a small bowl, combine almonds, oil, oregano, garlic, parsley, lemon juice, salt and pepper.

Top the salmon with the almond mixture, covering the top and all edges. Bake the salmon for 8 minutes. Remove from the oven and let the salmon rest for at least 5 minutes at room temperature.

Meanwhile, make the salad. In a bowl, toss all the salad ingredients. Serve the salmon with the salad. Drizzle salmon with additional fresh lemon juice, if desired.

Servings: 2
Serving Size: 4 oz salmon PLUS 1 1/2 cups salad
Nutrition per Serving: 472 Calories, 33g Fat, 3g Saturated Fat, 66mg Cholesterol, 216mg Sodium, 16g Carbs, 4g Fiber, 26g Protein


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[Healthy_Recipes_For_Diabetic_Friends] Rainbow Israeli Salad - 8g Carbs, 2g Fiber, 3g Sugars

 

Rainbow Israeli Salad - 8g Carbs, 2g Fiber, 3g Sugars

From: http://toriavey.com/toris-kitchen/2017/01/rainbow-israeli-salad/#Va20XCuUfmMZrFsC.99
Total Time: 30 Minutes
Servings: 8
Kosher Key: Pareve

1/2 small red cabbage, shredded in small pieces
3 small ripe tomatoes, diced
1 yellow bell pepper, seeded and diced
1 lb Persian cucumbers, diced small with skin on
4 oz small white button mushrooms, sliced
3/4 cup pitted Kalamata olives
3 tbsp fresh lemon juice
2 tbsp olive oil
1/4 tsp salt, to taste

Combine all vegetables in a large mixing bowl and mix well. In a small mixing bowl, combine lemon juice, olive oil and salt. Pour over the chopped vegetables and mix well. Serve.

Servings: 8
Serving Size: 6.5 oz (186g)
Nutrition per Serving: 79 Calories, 44 Calories From Fat, 5.1g Total Fat, 0.7g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 179mg Sodium, 8g Carbs, 2g Dietary Fiber, 3g Sugars, 2g Protein
Vitamin A: 16%, Vitamin C: 120%, Calcium: 4%, Iron: 6%


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Thursday, January 19, 2017

[Healthy_Recipes_For_Diabetic_Friends] Re: Thanks and Recipe Analyzer site I Found

 

I LIKE this! Thank you!
 
Shar

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Tuesday, January 17, 2017

Re: [Healthy_Recipes_For_Diabetic_Friends] Recipes for Ice Cream Maker?

 

here is a link to more low carb ice cream.

http://www.tasteaholics.com/recipes/low-carb-keto/16-greatest-low-carb-ice-cream-recipes/

Darlene

Love me without fear, Trust me without questioning. Need me without   demanding,Want me without restrictions. Accept me without change,   Desire me without inhibitions. For a love so free.... Will never fly away.
On 1/17/2017 10:22 AM, Gary Davis artshop@artist-shop.com [Healthy_Recipes_For_Diabetic_Friends] wrote:
 

Hi, All,

My son recently bought himself an ice cream maker. As you might
imagine, all the recipes that came with it are pretty carb heavy. I was
wondering if anyone new of any low carb recipes that are made with an
ice cream maker.

Thanks,

Gary

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Posted by: Darlene BC <dsharple@shaw.ca>
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