Tuesday, August 31, 2010

Re: [epilepsy] Re: Short term memory post surgery

Short term memory is something that I have more for things that have
happrened. If I watch something on tv or read a book, most of the details I
don't remember.I rarely watch tv or read anymore. Things that have happened
in the past, I just can't remember as much as I did before I had the surgery
6 years ago. I know age is probably a big part of it. As for things I have
to do like the next day, or plans I make for future days, I have no problems
with things like that. It is really hard to explain.Take care.

Tammy

On Tue, Aug 31, 2010 at 2:35 PM, Aina & Pat DeLorenzo <aina-pat@cox.net>wrote:

>
>
> Regarding short term memory... especially in the hotter dryer summer months
> it is important to note that proper hydration of the body which includes
> the
> brain is critical. This is true also of the brain as a mere 1% of
> dehydration causes 5% of the brain / memory disruption.
>
> Try to drink at least 8 - 8oz glasses of water a day, sounds like a lot but
> it is only the amount of one big gulp at 7-11! Try to drink spring water
> not
> "purified" water as purified waters are most often quite acidic due to its
> processing.
>
>
>
> Pat Sharing Better Health:
>
> <http://www.thekangenwatersecret.com/> www.TheKangenWaterSecret.com<http://www.thekangenwatersecret.com/>
>
> Get the amazing free E-Book!
>
> _____
>
> From: epilepsy@yahoogroups.com <epilepsy%40yahoogroups.com> [mailto:
> epilepsy@yahoogroups.com <epilepsy%40yahoogroups.com>] On Behalf
> Of fakeMacGyver
> Sent: Tuesday, August 31, 2010 10:30 AM
> To: epilepsy@yahoogroups.com <epilepsy%40yahoogroups.com>
>
> Subject: [epilepsy] Re: Short term memory post surgery
>
> My short-term memory has surely gotten worse over the years since my
> procedure back in the early 1990's, but I feel that a lot of it is because
> of my own actions.
>
> For me, I guess I became afraid of not being able to remember ANYTHING, so
> I
> wrote way-too-much. I overreacted and wrote things unnecessarily, so much
> that it interfered with the day; I'd just stop and want to write something
> if I felt it was important to remember.
>
> I'm better now and not as afraid. I keep & recommend a digital voice
> recorder; if it's hanging around my neck and I need to remember something,
> I'll just switch it on and record what is needed.
>
> The neurologist said that it's good that I use that.
>
> --- In epilepsy@yahoogroups.com <epilepsy%40yahoogroups.com> <mailto:
> epilepsy%40yahoogroups.com <epilepsy%2540yahoogroups.com>> ,
>
> "DorisY" <dorisellen@...> wrote:
> >
> > I had left temporal about 13 years ago, and difficulty with short term
> memory is definately occuring. I was wondering if any others who also had
> the surgery might notice something similar. It is apprehensive since it
> makes me wonder how much worse is this going to get and is there anything I
> can do to change this. Your experience or opinion would be meaningful.
> Thanks.
> > Doris
> >
>
> [Non-text portions of this message have been removed]
>
>
>


[Non-text portions of this message have been removed]

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RE: [epilepsy] Events In CA, FL, VA, NJ, MS, MI,

 


California

Living With Epilepsy Conference
UCSF, Health Sciences West
513 Parnassus Ave., Room #300
San Francisco, CA 94122

Saturday, October 9, 2010

__________________________________________________________
__________

Florida

<https://www.winn-dixiejacksonvilleopen.com/tickets/tickets.php?C=EFF>
Experience TPC Sawgrass & See Golf's Future Stars While Helping The Epilepsy
Foundation of Florida!

Affordable
<https://www.winn-dixiejacksonvilleopen.com/tickets/tickets.php?C=EFF> Fan &
Family Friendly Entertainment

October 18 - 24, 2010

The Winn-Dixie Jacksonville Open presented by Planters, the Nationwide
Tour's newest event, offers the chance to see the future stars of the PGA
TOUR while also supporting The Epilepsy Foundation of FL. Your weekly ticket
secures admission to the tournament each day, FREE on-site parking, TPC
Sawgrass Clubhouse privileges and more. Plus, kids are free, so make plans
for the whole family to join the fun!

The first annual Winn-Dixie Jacksonville Open presented by Planters.
Proceeds from the tournament benefit the Winn-Dixie Foundation, and through
the PepsiCo TICKETS Fore CHARITY program, 100% of ticket proceeds goes
directly to The Epilepsy Foundation of Florida and other local charities.
All four rounds of the Winn-Dixie Jacksonville Open presented by Planters
will be broadcast internationally by GOLF CHANNEL.

TICKETS: $25 in advance, $50 at the gate. Children 18 and under are free
with ticketed adult. Tickets include tournament admission each of the seven
days, on-site parking and TPC Sawgrass Clubhouse privileges. Group packages
are also available

-__________________________________________________________

Virgina

SOFTBALL TOURNAMENTS
NEWPORT NEWS , VA
8:00 a.m. - 6:00 p.m.
Friday, October 1 - Sunday, October 3, 2010

Hampton Roads Epilepsy Awareness Softball Invitational

Oct. 1 through Oct. 3, 2010

Riverside Elementary School Softball Field

Game times TBA

***************

Jennifer (757) 532-3963

seizethecure@yahoo.com

http://www.seizethecure.webs.com

__________________________________________________________

New York

7th Annual Epilepsy Golf Tournament
Albany, NY
11:30 a.m. - 8:30 p.m.
Monday, October 4, 2010

The 7th Annual Epilepsy Golf Tournament will be held at Wolferts Roost
Country Club, Albany. BBQ lunch will be from 11:30-12:45, shot gun start at
1pm, followed by an awards reception with dinner. Pre-registration is
required. Sponsorship opportunities available.

Please check back, information coming soon.

*Neurology Outpatient Clinic, Stony Brook Medical Center

October 21, 2010

179 Belle Meade Rd., East Setauket, NY

7:00 - 9:00 PM Does Your Child Have Epilepsy? Diagnosis and Treatment

Mary Andriola, M.D., Comprehensive Epilepsy Program, SUNY Stony Brook

__________________________________________________________

New Jersey

Walk for a Brighter Tomorrow

Central Walk for a Brighter Tomorrow
<http://www.walkforabrightertomorrow.org/central>
Sunday, October 10, 2010

Join us as we raise awareness and dollars to support existing programs and
expansion projects. The Walks are fun filled events for families and friends
to walk in support of their loved ones. A casual 5k Walk, entertainment and
refreshments will be just a few of the day's highlights.

Please join us in our continuing efforts to provide low-cost quality
services to New Jersey families living with developmental disabilities and
chronic illnesses. You can make a difference!

Please visit www.walkforabrightertomorrow.org
<http://www.walkforabrightertomorrow.org/> for more information.

__________________________________________________________

Tribute to Armed Forces Golf Tournament

The Epilepsy Foundation of Mississippi will hold the inaugural, Tribute to
Armed Forces Golf Tournament which will be held at Reunion Golf & Country
Club on Monday, October 11, 2010. Please make note that the date has
changed from Monday, July 19th, 2010, to Monday, October 11, 2010.

As we continue to see the images of war on our television screens, it is
important to understand that these young soldiers are coming home with their
lives dramatically changed by IED's (improvised explosive devices). We see
the explosions and hear the blasts but little do we realize the damage that
is being done by these concussions.

Recognition of the tremendous commitment and sacrifice our military men and
women have made in Iraq and Afghanistan is accompanied by an awareness and
understanding of the physical implications. This is the population we aim
to serve through Operation Outreach.

This is a great opportunity to help support a worthy cause. Click
<http://epilepsy-ms.org/wp-content/uploads/2010/05/2010-entry-form-final1.pd
f> here for more details of the sponsorship and participation opportunities
for the Tribute to Armed Forces Golf Tournament. We have also included a
brief synopsis about the Epilepsy Foundation and Operation Outreach and the
work we do. Your involvement will make this year's event an extra special
celebration.

http://epilepsy-ms.org/events/tribute-to-armed-forces-golf-tournament/

__________________________________________________________

Michigan

http://www.epilepsymichigan.org/eventdetails.php?eventID=131

1. Pankiewicz Cider Mill

Join us for an educational tour of the orchard and cider mill. Meet others
affected by epilepsy. Apple picking, cider, donuts and a hot dog.

10/02/2010-- Noon to Three Cost $5.00 Register by 09/16/2010

2.

<http://www.epilepsymichigan.org/eventregister.php?eventID=123>
Event Name: Learn & Share Conference Call - Epilepsy and Sleep
Event Location: Wherever your phone is!
Event Date: 10/06/2010
Event Schedule: 6:00 PM - 7:30 PM
Register By: 09/29/2010
Event Fee: Free
Description: Epilepsy can negatively affect sleep, and sleep can
negatively affect seizure control. The complex relationship between sleep
and epilepsy will be discussed as will strategies for maximizing the quality
and quantity of your sleep.
Event Contact: Russell Derry
<mailto:rderry@epilepsymichigan.org> rderry@epilepsymichigan.org

http://www.epilepsymichigan.org/eventdetails.php?eventID=123

3.
West Michigan Flame of Hope Details

<http://www.epilepsymichigan.org/eventregister.php?eventID=137>
Event Name: West Michigan Flame of Hope
Event Location: Top of the B.O.B.
Address: 20 Monroe Avenue NW
City: Grand Rapids
State: MI
Zip Code: 49503
Event Date: 10/07/2010
Event Schedule: 6:00 PM - 8:00 PM
Register By: 09/27/2010
Event Fee: Free
Map Link: View Map Link
<http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=20+Monroe+Avenu
e+NW,+Grand+Rapids,+MI&sll=42.682255,-83.128313&sspn=0.010711,0.016136&ie=UT
F8&hq=&hnear=20+Monroe+Ave+NW,+Grand+Rapids,+Kent,+Michigan+49503&z=16>

Description: Join us for cocktails and hors d'oeuvres as we honor our
2010 West Michigan Winning Kids, Terrific Teens, donors, volunteers and
Flame of Hope Awards Recipients.
Event Contact: Brianna Romines
bromines@epilepsymichigan.org

__________________________________________________________

<http://www.epilepsync.org/pdf/charlotte%20stroll%20flyer%202010%20.pdf>

[Non-text portions of this message have been removed]

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Youth Council's "Talk About It" Goes Gold!RE: [epilepsy]

 

The Epilepsy Foundation of Colorado Youth Council's "Let's Talk About It"
video won the National Health Information 2010 Gold Award. The National
Health Information Awards program honors high-quality consumer health
information and is organized by the Health Information Resource Center
(HIRC), a national clearinghouse for consumer health professionals who work
in consumer health education fields. The video will also be showcased at
the upcoming Epilepsy Foundation of America (EFA) Leadership Conference in
September.

http://www.epilepsycolorado.org/

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[Healthy_Recipes_For_Diabetic_Friends] Grilled Shrimp Cocktail with Yellow Gazpacho Salsa - 11g Carbs, 2g Fiber, 0g Sug

 

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa - 11g Carbs, 2g Fiber, 0g Added Sugar

From: Eating Well - June/July 2006

Yellow tomatoes have a lower acidity than their red cousins and
several varieties are among the earliest in the season to ripen.
Here they combine with cool cucumber and yellow bell peppers in
a refreshing salsa. Grilled shrimp make this dish a more
full-flavored and elegant version of shrimp cocktail.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat
| Low sodium | Heart healthy | Healthy weight | High potassium |
Gluten free

Active Time: 40 minutes
Total Time: 1 hour
Servings: 4

4 medium yellow tomatoes, (1 lb), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 Tbsp minced fresh chives
2 Tbsp white-wine vinegar
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/2 tsp freshly ground pepper
1/4 tsp salt
Several dashes hot sauce, to taste
1 lb raw shrimp, (21-25 per lb; see Note), peeled and deveined
2 cloves garlic, minced
2 Tbsp minced fresh thyme

1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar,
lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large
bowl. Cover and chill for at least 20 minutes or up to 1 day.

2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate
for 20 minutes.

3. Coat a grill pan with cooking spray and heat over medium-high heat
or preheat the grill to medium-high and oil the grill rack (see Tip).
Cook the shrimp until pink and firm, about 2 minutes per side. Serve
the shrimp with the salsa in martini glasses or bowls.

Tips & Notes
* Make Ahead Tip: Prepare through Step 1. Cover and refrigerate
for up to 1 day.

* Note: Shrimp is usually sold by the number needed to make one pound.
For example, "21-25 count" means there will be 21 to 25 shrimp in a
pound. Size names, such as "large" or "extra large," are not standardized,
so to be sure you're getting the size you want, order by the count (or
number) per pound.

* Both wild-caught and farm-raised shrimp can damage the surrounding
ecosystems when not managed properly. Fortunately, it is possible to
buy shrimp that have been raised or caught with sound environmental
practices. Look for fresh or frozen shrimp certified by an independent
agency, such as Wild American Shrimp or Marine Stewardship Council. If
you can't find certified shrimp, choose wild-caught shrimp from North
America—it's more likely to be sustainably caught.

* To peel shrimp, grasp the legs and hold onto the tail while you twist
off the shell. Save the shells to make a tasty stock: Simmer, in enough
water to cover, for 10 minutes, then strain. The "vein" running along a
shrimp's back (technically the dorsal surface, opposite the legs) under
a thin layer of flesh is really its digestive tract.

* To devein, use a paring knife to make a slit along the length of the
shrimp. Under running water, remove the tract with the knife tip.

* Tip: To oil the grill rack, oil a folded paper towel, hold it with
tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Servings: 4
Nutrition per serving:
136 Calories, 1g Fat, 0g Sat, 0g Mono, 168mg Cholesterol, 20g Protein,
11g Carbs, 2g Fiber, 0g Added Sugars, 419mg Sodium, 717mg Potassium

Nutrition Bonus: Vitamin C (130% daily value), Iron (25% dv),
Potassium (19% dv), Folate (15% dv)

1/2 Carbohydrate Serving

Exchanges: 2 vegetable; 2 1/2 very lean meat

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[Healthy_Recipes_For_Diabetic_Friends] ** Muffin-Tin Crab Cakes - 6g Fiber, 18g Carbs, 2g Added Sugar

 

Muffin-Tin Crab Cakes - 6g Fiber, 18g Carbs, 2g Added Sugar

From: Eating Well - December 2005/January 2006, The Eating Well Healthy in a Hurry Cookbook (2006)

We've taken the frying and fuss out of crab cakes by shaping
and baking them in muffin tins. For the best taste, look for
pasteurized crabmeat in the refrigerator case at your market's
fish counter, a better choice than canned varieties.

Make It a Meal: Try these cakes with some tangy tartar sauce
and coleslaw.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate |
Low saturated fat | Heart healthy | Healthy weight |
High calcium | High fiber

Active Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Serving Size: 2 cakes each

1 lb crabmeat
2 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as
1/2 tsp celery salt
1/4 tsp freshly ground pepper
6 lemon wedges, for garnish

1. Preheat oven to 450 degrees F. Generously coat a 12-cup
nonstick muffin pan with cooking spray.

2. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise,
eggs, egg white, hot sauce, celery salt and pepper in a large
bowl until well combined. Divide mixture evenly among muffin
cups. Bake until crispy and cooked through, 20 to 25 minutes.
Serve with lemon wedges.

Tips & Notes
* Make Ahead Tip: Cover and refrigerate for up to 2 days.
Reheat in the microwave or serve cold.

* Tip: To make fresh breadcrumbs: Trim crusts from firm
sandwich bread. Tear bread into pieces and process in a
food processor until a coarse crumb forms. One slice of
bread makes about 1/3 cup crumbs.

Servings: 6
Serving Size: 2 cakes each
Nutrition per Serving:
183 Calories, 5g Fat, 1g Sat, 1g Mono, 124mg Cholesterol,
21g Protein, 6g Fiber, 18g Carbs, 2g Added Sugars,
574mg Sodium, 96mg Potassium

Nutrition Bonus: Vitamin C (60% daily value), Zinc (20% dv),
Calcium & Vitamin A (15% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 3 very lean meat

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[epilepsy] Re:First gene link to common migraine (hint of link to epilepsy)

 

This is interesting, particularly if they find a genetic link between migraines and epilepsy. There is no known history of epilepsy in my family, but both my mother and I have had migraines. Neither of us has them often, but it might explain a genetic link for Megan's epilepsy. It will be interesting to see what else they find.

Tammy
Megan's Mom

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[Healthy_Recipes_For_Diabetic_Friends] Grilled Rachel Panini with Tangy Horseradish Slaw - 22g Carbs, 3g Fiber, 6g Suga

 

Grilled Rachel Panini with Tangy Horseradish Slaw - 22g Carbs, 3g Fiber, 6g Sugar

{Suggestions: Leave the "1 tsp sugar" out or use a suitable substitute. Be cautious using ketchup since most will be
high in sugars! Use one that you know will work for you!
Use low fat or not fat where possible such as the sour cream.
Take care, Gloria}

From: Cuisine at Home

To bump up the nutrition in the classic reuben sandwich, we
employed turkey pastrami and a lighter, tangy slaw.
Total time: 30 minutes
Makes: 4 sandwich halves

--> FOR THE COLESLAW
1 1/2 cups shredded coleslaw mix
1 1/2 cups shredded red cabbage
1/4 cup sour cream
2 Tbsp white wine vinegar
2 Tbsp ketchup
1 Tbsp prepared horseradish
1 tsp fresh lemon juice
1 tsp sugar

--> FOR THE SANDWICH
4 pieces thinly sliced Swiss cheese (2 oz)
4 slices rye bread
8 oz thinly sliced turkey pastrami
1 Tbsp olive oil

Preheat grill to medium-low. Brush grill grate with oil.
Paninis can also be cooked in a grill pan or press.

Combine coleslaw mix and red cabbage in a large bowl; add
sour cream, vinegar, ketchup, horseradish, lemon juice, and
sugar; toss to coat. Cover and set aside for 15 minutes to
soften.

Layer Swiss cheese on 2 slices of bread. Divide prepared
slaw over cheese. Layer pastrami over slaw. Top sandwiches
with remaining 2 bread slices. Brush outer sides of bread
with oil.

Place sandwiches on grill over direct heat. Weight sandwiches
with a large cast-iron skillet. Grill sandwiches, covered, for
2 minutes.

Turn sandwiches over, taking care when handling the hot skillet,
and weight again with the skillet. Grill sandwiches on other
side until cheese melts, 1–2 minutes. Cut sandwiches in half;
serve warm.

Steps to Success - -
1. Prepare the slaw and set aside. Acidity in the vinegar
and sour cream will soften the cabbage.

2. Layer the slaw between the meat and cheese to prevent
the rye bread from getting soggy.

Makes: 4 sandwich halves
Serving Size: 1/2 sandwich
Nutrition per Serving:
319 Calories, 13g Total Fat, 7g Sat, 70mg Cholesterol,
820mg Sodium, 22g Total Carbs, 3g Fiber, 6g Sugars, 21g Protein

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RE: [epilepsy] Re: Short term memory post surgery

 

Regarding short term memory... especially in the hotter dryer summer months
it is important to note that proper hydration of the body which includes the
brain is critical. This is true also of the brain as a mere 1% of
dehydration causes 5% of the brain / memory disruption.

Try to drink at least 8 - 8oz glasses of water a day, sounds like a lot but
it is only the amount of one big gulp at 7-11! Try to drink spring water not
"purified" water as purified waters are most often quite acidic due to its
processing.



Pat Sharing Better Health:

<http://www.thekangenwatersecret.com/> www.TheKangenWaterSecret.com

Get the amazing free E-Book!

_____

From: epilepsy@yahoogroups.com [mailto:epilepsy@yahoogroups.com] On Behalf
Of fakeMacGyver
Sent: Tuesday, August 31, 2010 10:30 AM
To: epilepsy@yahoogroups.com
Subject: [epilepsy] Re: Short term memory post surgery

My short-term memory has surely gotten worse over the years since my
procedure back in the early 1990's, but I feel that a lot of it is because
of my own actions.

For me, I guess I became afraid of not being able to remember ANYTHING, so I
wrote way-too-much. I overreacted and wrote things unnecessarily, so much
that it interfered with the day; I'd just stop and want to write something
if I felt it was important to remember.

I'm better now and not as afraid. I keep & recommend a digital voice
recorder; if it's hanging around my neck and I need to remember something,
I'll just switch it on and record what is needed.

The neurologist said that it's good that I use that.

--- In epilepsy@yahoogroups.com <mailto:epilepsy%40yahoogroups.com> ,
"DorisY" <dorisellen@...> wrote:
>
> I had left temporal about 13 years ago, and difficulty with short term
memory is definately occuring. I was wondering if any others who also had
the surgery might notice something similar. It is apprehensive since it
makes me wonder how much worse is this going to get and is there anything I
can do to change this. Your experience or opinion would be meaningful.
Thanks.
> Doris
>

[Non-text portions of this message have been removed]

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[Healthy_Recipes_For_Diabetic_Friends] “Wild Red” Sockeye Salmon Wrap - 37g Carbs, 2g Fiber

 

"Wild Red" Sockeye Salmon Wrap - 37g Carbs, 2g Fiber

From: Vital Choices Newsletter

If this one's going to school with a kid, you'll need to adjust
it to fit their taste for vegetables and spices … if any!

Servings: 4

2 (6.5oz cans) Traditional pack or skinless-boneless Wild Red
sockeye salmon, drained and chunked
8 oz softened OR whipped light cream cheese (or soy equivalent)
2 Tbsp fresh chopped chives
1 Tbsp lemon juice
2 tsp dried Italian seasoning, Organic Salmon Marinade mix OR
2 Tbsp chopped cilantro
1/2 tsp onion powder
1/2 tsp organic cayenne pepper OR red pepper flakes (optional)
4 large (10-inch) whole grain flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed
4 cups chopped or thinly sliced assorted fresh vegetables, such as
cucumber, bean sprouts, tomato, celery, or shredded
carrots/ broccoli/cabbage (optional)

Spread:
In bowl, blend salmon, cream cheese, chives, lemon juice, seasoning,
onion powder, and pepper.

Sandwich:
On each of 4 tortillas, divide and spread salmon-cream cheese mixture
to within 1/2 inch of edges. Lay a lettuce leaf over each tortilla. Top
with one cup vegetables placed across middle of tortilla. Roll up envelope-style and slice on diagonal.

Servings: 4
Nutrittion per Serving:
410 Calories, 15g Total Tat, 5g Saturated Fat, 32% of Calories from Fat,
78mg Cholesterol, 32g Protein, 37g Carbs, 2g Fiber, 1150mg Sodium,
292mg Calcium and 1.8g omega-3 fatty acids.

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[Healthy_Recipes_For_Diabetic_Friends] Tuna Tacos - 17g Carbs, 2g Fiber

 

Tuna Tacos - 17g Carbs, 2g Fiber

From: Vital Choices Newsletter
Makes: 6 Tacos

1 Tbsp natural taco seasoning mix
1 Tbsp water
1 (6oz can) drained low-mercury Pacific albacore tuna
1 cup shredded cheddar cheese
1 small onion, chopped (about 3/4 cup)
1 cup cabbage mix (red and white cabbage with shredded carrots)
1 cup chopped tomatoes
6 corn tortillas
Fresh salsa
Lime Wedges

In large skillet, combine taco seasoning with water. Cook on medium
heat until heated through. Flake in tuna and heat until hot; drain
and set aside. Evenly divide tuna mixture among tortilla and top
evenly with cheese, onion, cabbage mix and tomatoes. Serve immediately
with salsa and lime wedge.

Makes: 6 Tacos
Nutrition per Serving:
189 Calories, 7g Fat, 4.5g Saturated Fat, 38mg Cholesterol, 14g Protein,
17g Carbs, 2g Fiber, 416mg Sodium

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[Healthy_Recipes_For_Diabetic_Friends] Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts - 12g Carbs, 3g Fiber

 

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts - 12g Carbs, 3g Fiber

From: Eating Well - Winter 2003, The Essential Eating Well Cookbook (2004)

The joy of stir-frying is that an interesting dish like this cooks in
mere minutes. The only trick is to have all the ingredients prepped
and ready to add. Once you start stir-frying you can't afford to lose
time mincing and measuring.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat
| Low sodium | Heart healthy | Healthy weight | High potassium |
Gluten free

Active Time: 50 minutes
Total Time: 50 minutes
Servings: 4
Serving Size: 1 cup each

--> Chicken & Marinade
2 tsp tamari OR reduced-sodium soy sauce
2 tsp Chinese rice wine OR dry sherry
2 tsp honey
1/2 tsp dark sesame oil
1 lb boneless, skinless chicken breasts, cut crosswise
into 1/2-inch slices, then cut into 1/4-inch-wide strips

--> Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts, (recipe follows)
1 Tbsp cornstarch
1 Tbsp tamari OR reduced-sodium soy sauce
1 Tbsp Chinese rice wine OR dry sherry
1/2 tsp dark sesame oil
3 tsp canola oil, divided
1/2 cup slivered red bell pepper, (2-by-1/4-inch pieces)
2 Tbsp slivered fresh ginger, (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 oz spinach, (8-10 cups), trimmed
1/2 cup thinly sliced scallions, (1 bunch)

This recipe calls for: * Tamari Walnuts (Recipe Below)

1. To marinate chicken: Combine 2 teaspoons tamari (or soy sauce),
2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon
sesame oil in a medium bowl. Add chicken and toss to coat. Cover and refrigerate until ready to cook.

2. Make Tamari Walnuts. Set aside.

3. To prepare stir-fry: Stir cornstarch, 1 tablespoon tamari (or soy
sauce), 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame
oil in a small bowl until smooth; set stir-fry sauce aside.

4. Heat 1 teaspoon canola oil in a large nonstick skillet or wok
over medium-high heat. Add half the chicken, a few pieces at a time,
and stir-fry, turning up the heat as necessary to maintain a steady
sizzle, until the chicken is no longer pink in the center, 2 to
3 minutes. Transfer the chicken and any juices in the pan to a plate.
Repeat with another teaspoon oil and the remaining chicken; transfer
to the plate.

5. Add the remaining 1 teaspoon oil to the hot pan and heat briefly
over medium-high heat. Add bell pepper and stir-fry for 1 minute.
Add ginger and garlic; stir-fry for 20 seconds. Add spinach, about
half at a time, turning to combine with the seasonings. Cover and
cook just until wilted, 30 to 60 seconds.

6. Add the reserved chicken (and any accumulated juices) to the pan,
along with scallions. Stir the sauce and add it to the pan; stir-fry
over high heat until the sauce has thickened, 30 to 60 seconds.
Serve immediately, sprinkled with Tamari Walnuts.

Servings: 4
Serving Size: 1 cup each
Nutrition per Serving:
314 Calories, 17g Fat, 2g Sat, 5g Mono, 63mg Cholesterol, 27g Protein,
12g Carbs, 3g Fiber, 400mg Sodium, 563mg Potassium

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (60% dv),
Potassium (28% dv), Folate (20% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 vegetable, 3 lean meat, 3 fat

~~~~~~~~~~~~~~~~~~~~~~~~~

Tamari Walnuts - 9g Carbs, 4g Fiber

From: Eating Well - Winter 2003, The Eating Well Diabetes
Cookbook (2005), The Essential Eating Well Cookbook (2004)

Keep these nuts on hand for stir-fries, salads or snacking.

Nutrition Profile - -
Low carbohydrate | Low cholesterol | High fiber | Gluten free

Active Time: 5 minutes
Total Time: 5 minutes
Makes: 1/2 cup

1/2 cup coarsely chopped walnuts
2 tsp tamari OR reduced-sodium soy sauce

Try this recipe with:
* Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts

1. Place walnuts in a small skillet; heat over medium heat until hot.
Drizzle with tamari (or soy sauce) and stir until the nuts are coated
and the pan is dry, about 1 minute. Transfer to a bowl to cool.

Makes: 1/2 cup
Serving Size: 1 Tbsp
Nutrition per Serving:
50 Calories, 38g Fat, 4g Sat, 5g Mono, 0mg Cholesterol, 9g Protein,
9g Carbs, 4g Fiber, 357mg Sodium, 277mg Potassium

Nutrition Bonus: Magnesium (24% daily value), Folate (15% dv).

Exchanges: 2 fat (poly)

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