Wahooo, one of our curry recipes is featured in the Cedar Creek Gallery August newsletter. Look for a photo of me and Kellie the other newbie too. In August I started working part-time on weekends at this incredible gallery. Check … Continue reading
I wanted to make some corn muffins but most of the recipes called for wheat flour so I decided to use garbanzo bean flour instead. The Muffins turned out great except I found the garbanzo bean flour kind of dense.I may adjust the ratio next bake.
1 egg(I use liquid egg whites)
1 cup milk
2 teaspoons of baking powder
2 tablespoons of oil
pinch of salt
1 cup organic blue corn meal
1 cup organic garbanzo bean flour
Mix dry indigredients well, add liquid and mix slightly until dry indigredients turn wet. Spray muffin tins or use paper liners, fill tins 3/4 full and bake at 400 for 15 minutes or until firm to touch.
That’s it how easy can that be?
Love this recipe. I found this great site with so many recipes that will fit with my diet.
Introducing our new weekly podcast “Talking Diabetics” We hope to answer questions,share thoughts,challenges and recipes for diabetics everywhere. Click to listen.
I made a very cool discovery, the other day as I was preparing a Shepherd’s Pie. I prepared too much mash for the dish so I pondered what to do with the leftover mashed turnips and potatoes. I like to use turnips too as they are lower on the glycemic index than potatoes.
I had the brilliant idea to freeze the leftover mash in ice-cube trays. I sprayed the trays with olive oil and plopped the mash into the trays. I leveled off the mixture and covered with aluminum foil. While rummaging in the freezer for some vegetables to use as a side dish, I remembered the frozen mash. I pulled the tray out and popped out a few of the frozen cubes to use with as a side for a meal and recovered the tray and returned it to the freezer. I placed the cubes on a plate and zapped it in the microwave, the mash did not lose any flavor or texture from freezing. I am patting myself on the back for this clever little tip. 🙂
Read out guest post on this great blogger site
Hot soup and a good book is a winning combination.This hearty and satisfing soup does the trick to chase away a gloomy day. I like to add extra veggies to my soups to add layers of flavor as well as the added benefit of more vegetables to my diet.
1/2 package of dry slit peas
1 32 oz. carton of vegetable stock
32 oz. of water
1 carrot diced
1 stalk of celery diced
1 clove of garlic minced
1 small onion diced
1 teaspoon extra vigrin olive oil
salt and pepper to taste
Option – add chili pepper flakes to spice up the soup
Rinse the split peas well, until the water runs clear. You can also soak the peas for an hour or so but it is not necessary. Add onion, celery,carrots and garlic to the small amount of oil in the bottom of your pot, cook until onions are clear and tender. Add in the peas, stock and water, cook on medium high heat until soup begins to boil, reduce heat, cover and let simmer for 30-45 minutes until tender. For a smoother soup blend in a blender or food processor until smooth and creamy.