Easy Breakfast Cups

I found this recipe while browsing through Pinterest. I found many versions but wanted to adapt this for my own taste and use lower fat ingredients. I tried using an english muffin but it did not work out,it tears too easily. I tried a soft burrito wrap too but it was either too soggy in the end or chewy. I am going to try my next recipe using a whole wheat pancake. This would be a great breakfast to make visitors or to change up your normal breakfast routine.


Eggcup Finished


6 Organic Eggs

6 slices of thin deli turkey

1 Package of shredded cheddar,swiss or your favorite cheese

1 muffin tin

6 Slices of Whole wheat bread(crust removed)

Butter or cooking spray

Spices and seasoning

6 Cherry tomatoes


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I have experimented with various versions of this dish, the photos show a version using sliced deli turkey,organic whole wheat bread,organic egg,thin sliced swiss cheese,shredded cheddar cheese and large cherry tomatoes.

You can add pre-cooked bacon,ham,soy sausage,turkey sausage,veggie cheese or go gluten free or vegetarian. I will make a veggie version soon and post the photos. I want to experiment with using zucchini,eggplant, butternut squash or white potatoes.


Spray or butter 1 muffin tin or 6 medium sized ramekins.

If using wheat bread it’s easier to form the bread to the muffin tin/ramekin if you flatten or roll the bread to make it more pliable and easier to work with. Remove the crust, I used a rolling pin to flatten out the bread layer. Instead of bread you could use shredded hash browns.

Next spray the ramekin or muffin tin with cooking spray or coat with butter,then add the rolled bread slice,add sliced meat, layer thin slice of cheese around the well you created with the bread, crack a raw egg into the ramekin. Add 1/8 cup of shredded cheese over the egg. I added the sliced cherry tomato on the top. Salt,pepper to taste.

Bake at 350 for 20 minutes or until egg is cooked to your preference. I like my eggs well cooked and I browned the cheese and tomato under the broiler.

Tip: To check for light,medium or well cooked egg,shake the muffin tin to see how the egg well shakes, it if looks too loose bake it a little longer. For my well done egg I baked for about 30 minutes.

Serve with a few slices of avocado,top with sour cream or salsa.

Calories depend on what type of bread and cheese you use.

For this recipe I estimate 230 calories and 25 carbs.



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Surviving the Holidays Whew

As always finding diabetic cookbooks and recipes is my goal. The holidays have taken me away from my search but with good reason.

We made it through Turkey day pretty much unscathed, my cousin Peggy, you know the famous cook that I talk about, created a killer meal. And some of the food was not diabetic but we all ate in moderation. My daughter brought her homemade pecan pie with homemade crust. yoummmmmm. My contribution was braised kale/swiss chard with a balsamic reduction. With shallots and garlic. You gotta have garlic.  I used 2 large bunches of organic Kale and 1 large bunch of swiss chard. I soaked then drained the greens overnight, stripped the stems, sauted in a pan with olive oil, i pat of butter, 2 chopped shallots and 2 chopped garlic, kosher salt and fresh ground pepper. Let that simmer down. I another pan I poured in one bottle of balsamic vinegar, I added a teaspoon of sugar at the end as this was not the highest grade of balsamic vinegar, I let it cook down stirring all the time as it bubbled, you can see it begin to reduce and thicken. I added the bit of sugar and poured it over the greens. So good. Peggy is skimming the fat off to make turkey gravy. I know we will have more to eat for Christmas but bring it on.

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A chef’s recipe Maple Parsnip Cake

I found this on the tasting table. Another great recipe from their blog. Also check the link to the cookbook that contains the recipe.


1. Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.

2. In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.

4. Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.

http://www.amazon.com/Sweet-Magic-Recipes-Delectable-Desserts/dp/0061928216 where you can find the cookbook.

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Mac and Cheese Recipe From Dreamfields Foods

 This is a great  mac&cheese recipe from the Dreamfields food site. This is almost like the one I make only I added a sharp Italian cheese  and made the cheese sauce with fat free half and half. Enjoy


Serves 8
By Antonio Cecconi

1 package Dreamfields Elbows
1 tablespoon olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups half & half
1 cup 1% milk
1 teaspoon each salt, pepper and nutmeg
Nonstick cooking spray
1 1/2 cups fontina cheese, shredded
1 cup non-fat cheddar cheese
2 tablespoons Parmesan cheese


  1. Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
  2. Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
  3. Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
  4. Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.

Makes 8 side dish servings
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.

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The Background

I have not  found the right combination. I was on the pills 3 different times and the side effects were too much. I go back to trying to manage the disease by diet and exercise. Sometimes I fall down on the exercise part or the diet end or both. One of the things that helped me was the Wii Fit system. I can monitor my weight, my bmi and my exercise through the game system. Even when I am really tired…I turn it on and do the yoga exercises.I found some good ideas in a 10 year old copy of Diabetic Cooking. I have modified some of these and will post soon. I will be posting diabetic recipes and diabetic cookbook listings so stay tuned and lets see where we end up.

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