Gluten Free Corn Muffins

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.

 

IMG_2765 (1) That’s it how easy can that be?

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Talking Diabetic’s A new Podast

Introducing our new weekly podcast “Talking Diabetics” We hope to answer questions,share thoughts,challenges and recipes for diabetics everywhere. Click to listen.

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A Clever Trick with Mashed Potatoes and Turnips

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.

Before the Mash

Before the Mash

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. 🙂

 

In the pot!

In the pot!

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Our Guest Post on Guide to Success in Life Blog

Read out guest post on this great blogger site

http://guidetosuccessinlife.blogspot.com.au/2014/01/top-10-tasty-recipes-for-diabetic-diets.html

Diabetic Info

 

From our favorite blogger

From our favorite blogger

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Eggwhite Casserole for Diabetic Diets

This recipe is from our cookbook, I call it Flipped Over Eggs

 

Rightside Up

Rightside Up

Ingredients

  • 2 tablespoons of olive oil
  • 1 carton of Egg whites or egg substitutes
  • 1-1/2 cup of grated low fat cheddar cheese
  • (save 1/2 cup for the top)
  • 1 sweet pepper diced
  • 1 large zucchini grated drained
  • 2 small red cold baked potatoes grated
  • 4 Turkey sausage patties chopped or Soy
  • sausage patties (or you can substitute
  • chopped turkey or ham)
  • 1 medium purple onion diced
  • 1 garlic clove diced
  • 1/2 cup of canned diced tomatoes
  • 1 tablespoon coriander powder
  • Garnish with fresh Cilantro leaves
  • Salsa
  • Plain yogurt or Greek yogurt Onion dip
Flipped Over

Flipped Over

Directions

I like to use cold baked potatoes for this recipe as they are easier to brown and they are drier than raw grated potatoes and fry up nicely.Sauté over medium heat the following: meats,onions, peppers, garlic, zucchini in a heavy  cast iron or stainless steel skillet make sure the handle of the skillet is oven safe. Cook until onions are tender.Drain mixture onto a paper towel.Next add in grated baked potatoes and spread around to cover the bottom of the skillet this will be the top of the egg dish if you flip it over, it will form kind of a crunchy crust. Add cooked sausage, onions, peppers, garlic and zucchini on top of potatoes, next pour egg whites over mixture,add chopped tomatoes and cheese. Cover with a lid until egg mixture sets. Place skillet under a broiler until mixture rises and cheese is melted and kind of crispy. Removed and let sit for a few minutes. Slice into sections, serves 4-6. Top the slice with salsa and instead of sour cream try plain non fat greek yogurt. Something new I found is Greek yogurt onion dip,it adds a bit more flavor as a garnish.

 

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Mediterranean Salmon Salad from Diet and Nutrition blog

I found this on a Diet and Nutrition blog and had to share. Enjoy

Recipe Repeat: Mediterranean Salmon Salad

Tuesday, April 17th 2012

Get the best Nutritious Recipes atDietNutrition Advisor

Oh how I love this salad. I’ve posted this recipe in the past but I’ve been making it so often I just had to repost it.

We had friends over for dinner and when I asked what type of food they wanted the only request was “something healthy”. I knew exactly what to make. What I love is how easy this recipe comes together.

The first step is to make the recipe for Becky’s Dressing. I like to to make it about an hour before dinner so the flavors have time to blend.

Lucky for me I had a very eager kitchen helper. M told me it was her job to make the dressing perfect;)

While M stirred her little heart out, I placed the salmon under the broiler, boiled the orzo, and chopped up the onion, peppers, artichokes, & olives.

While the salmon was cooling I drained the orzo and poured 1/4 cup of dressing over it. I added the onion, feta, olives, artichoke, & peppers and mixed it all together. Next I gently mixed in a combo of baby spinach & arugula.

Click Here

The last step was to top it with the shredded salmon.

I served it with the leftover dressing on the side and sliced French Bread.

I highly recommend making this for dinner. It’s delicious:)

 

Mediterranean Salmon Salad

Ingredients:

Becky’s Dressing:

  • 1/2 cup olive oil
  • 3/4 cup red wine vinegar
  • 1-1/4 teaspoon dried oregano
  • 1-1/4 teaspoon dried basil
  • 1-1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Dijon mustard

Whisk all ingredients together and mix into salad just before serving.

  • 3/4 lb salmon filet
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1 cup orzo
  • 1/2 cup kalamata olives
  • 1/2 cup red bell peppers (chopped)
  • 1/4 chopped red onions
  • 1/2 cup crumbled feta
  • 1 14oz can artichoke hearts (quartered)
  • 2 cups arugula
  • Becky’s dressing (see above)

Directions:

1) Make recipe for Becky’s dressing, set aside.

2) Preheat broiler

3) Sprinkle salmon with salt, pepper, & oregano.  Place under broiler for 10-15 minutes, or until center is cooked.

4) Cook pasta according to package directions.

5) Drain pasta and place in a deep casserole dish.  Pour 1/4 cup of dressing over pasta and gently toss.

6) Once salmon is cooked, flake salmon using two forks.

7) Too the orzo, add olives, red bell peppers, red onions, feta, artichoke hearts, & arugula.  Use a forked spoon to gently combine all ingredients.

8)Top with flaked salmon & serve with dressing on the side.

 

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