Friday, November 27, 2015

[Healthy_Recipes_For_Diabetic_Friends] Green Beans with Olive Oil and Lemon - 11.5g Carbs, 5.3g Fiber, 2.2g Sugar

 

Green Beans with Olive Oil and Lemon - 11.5g Carbs, 5.3g Fiber, 2.2g Sugar

From: Kombs, Kelly (2014-11-30). Green Bean Recipes: The Ultimate Guide (p. 4). Kindle Edition.
Prep Time: 5 min
Cook Time: 12 min
Ready In: 17 min
Servings: 6

1 Tbsp lemon zest
1 tsp red pepper flakes
2 lb green beans, ends trimmed
1 Tbsp extra-virgin olive oil
2 large garlic cloves, minced
3 Tbsp butter
Salt
Freshly ground black pepper

1. Blanch green beans in well salted boiling water until bright green and tender crisp, about 2 minutes. Drain and cool in a bowl of ice water to stop from cooking.

2. Heat a skillet over medium heat. Add oil and butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 162 g
Nutrition per Serving: 101 Calories, 54 Calories from Fat, 6g Total Fat, 3.7g Saturated Fat, 15mg Cholesterol, 77mg Sodium, 331mg Potassium, 11.5g Total Carbs, 5.3g Dietary Fiber, 2.2g Sugars, 2.9g Protein
Vitamin A 27% - Vitamin C 44% - Calcium 6% - Iron 9%
Nutrition Grade; A

Good points:
    Very high in dietary fiber
    High in manganese
    Very high in vitamin A
    Very high in vitamin C

Bad points:
    High in saturated fat


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[Healthy_Recipes_For_Diabetic_Friends] Green Soup - 16g Carbs, 3.2g Fiber, 4.9g Sugar OR 14.9g Carbs, 3.2g Fiber, 3.8g Sugar

 

Green Soup - 16g Carbs, 3.2g Fiber, 4.9g Sugar OR 14.9g Carbs, 3.2g Fiber, 3.8g Sugar

From: Swansen, Jackie (2015-03-09). Jamaican Recipes (pp. 38-39). Kindle Edition.
Prep Time: 20 min // Cook Time: 15 min // Ready In: 35 min // Servings: 8

2 tsp sea salt
3 Tbsp olive oil
2 Tbsp minced fresh ginger root
4 cups chopped zucchini
1/4 tsp ground turmeric
1 chopped onion
1 pinch cayenne pepper
2 chopped celery stalks
1 cup chopped spinach
6 cup vegetable stock (Pacific Low Sodium Vegetable Broth, for nutrition)
4 minced garlic cloves
2 potatoes, peeled and diced
1/4 tsp ground allspice
1 Tbsp turbinado sugar
1/4 tsp ground nutmeg

1. Heat the oil in a large pot and saute the garlic, onion, celery, ginger and sugar for 5 minutes.

2. When the onion is tender add the potatoes, zucchini, vegetable stock and seasoning (salt, nutmeg, allspice, turmeric). Let the soup reach boiling point. Let it simmer 10 minutes at low heat.

3. Turn off the heat and add the spinach and cayenne pepper.

Nutrition From: www.caloriecount.about.com
Servings: 8
Serving Size: 218 g
Nutrition per Serving: 117 Calories, 50  Calories from Fat, 5.5g Total Fat, 0.8g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 590mg Sodium, 431mg Potassium, 16g Total Carbs, 3.2g Dietary Fiber, 4.9g Sugars, 2g Protein
Vitamin A 10% - Vitamin C 38% - Calcium 4% - Iron 6%
Nutrition Grade: A-

Good points:
  No cholesterol
   High in dietary fiber
   High in potassium
   High in vitamin B6
   Very high in vitamin C
Bad points:
   Very high in sodium
   High in sugar
===========
Without sugar or salt!!
Servings: 8
Serving Size: 215 g
Nutrition per Serving: 113 Calories, 50 Calories from Fat, 5.5g Total Fat, 0.8g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 121mg Sodium, 430mg Potassium, 14.9g Total Carbs, 3.2g Dietary Fiber, 3.8g Sugars, 2g Protein
Vitamin A 10% - Vitamin C 38% - Calcium 4% - Iron 5%
Nutrition Grade: A

Good points:
   No cholesterol
   High in dietary fiber
   High in potassium
   High in vitamin B6
   Very high in vitamin C


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[Healthy_Recipes_For_Diabetic_Friends] Italian Baked Fish - 7.2 g Carbs, 1g Fiber, 6g Sugar

 

Italian Baked Fish - 7.2 g Carbs, 1g Fiber, 6g Sugar

From: dLife
Cod fillets baked with tomatoes and Italian herbs.
Prep Time: 10 min
Cook Time: 20 min
Difficulty:     Easy
Servings: 4

1 lb fresh cod fillets
14 1/2 oz canned Italian style stewed tomatoes
1/4 tsp onion flakes
1/2 tsp powdered garlic
1/4 tsp dried basil
1/2 tsp dried parsley
1/4 tsp ground oregano
1 Tbsp grated Parmesan cheese
Cooking spray

Preheat oven to 375 degrees F.

Coat baking dish with cooking spray.

Drain liquid from tomatoes. Reserve 4 tablespoons of tomato.

In small bowl, mix stewed tomatoes, onion flakes, garlic, basil, parsley, oregano, sugar, and cheese.

Transfer to baking dish. Arrange fillets on top of tomato mixture. Spoon 1 tablespoon of tomatoes on top of each fillet.

Bake uncovered, 20-25 minutes, until internal temperature reaches 145°F.

Servings: 4
Nutrition per Serving: 254.g Calories, 2.4g Total Fat, 0.7g Saturated Fat, 0.6g Unsaturated Fat, 7.2 g Total Carbs, 1g Dietary Fiber, 6g Sugars, 1092.3mg Potassium, 392.7mg Sodium, 48.3g Protein

Dietary Exchanges:  1 1/2 Vegetables, 1/2 Meat, 6 1/2 Lean Meats


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Monday, November 23, 2015

[epilepsy] Welcome to new members

 

And a welcome to all new members.  Hope you'll be here often.

I'm having more problems with fibromyalgia now than with epilepsy but we all know how epilepsy can be subject to change.


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[epilepsy] Help with Epilepsy Questionnaire for AI Research

 

Hello,

Thanks for adding me to the group!

I'm a researcher working on an AI/Machine Learning project. Its aim is to help physicians in the prescription of the best therapy for each patient. We are trying to make the treatment of epilepsy as effective as possible while limiting its side-effects.

However, we need your help to develop the project!

Could you please fill out this survey?

https://docs.google.com/forms/d/12eLVWqXOerTrpxapkzYyTExRXaZyuhahEfjmZLo-J0A/viewform?usp=send_form

We need as much data as possible to analyse the correlation of life-style and the development of epilepsy.

I promise it won't take more than 10 minutes

Thank you very much,

Francesca Mazzotta


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In Reply To: [epilepsy] Hope we all have a seizure free holiday season

To all Epilepsy friends,

Enjoy your turkey & 4 day-weekend, and a *Happy ThanksGiving" to all!

smiles...
-----Original Message-----
From: sacornelius@msn.com [epilepsy] - Email Address: epilepsy@yahoogroups.com
Sent On: 11/23/2015 12:03
Sent To: epilepsy@yahoogroups.com - Email Address: epilepsy@yahoogroups.com
subject: [epilepsy] Hope we all have a seizure free holiday season

Thanksgiving is come up soon here. I hope we are all blessed with a seizure free holiday. And how we all have a happy one.









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[epilepsy] Hope we all have a seizure free holiday season

 

Thanksgiving is come up soon here.  I hope we are all blessed  with a seizure free holiday.  And how we all have a happy one.


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Sunday, November 22, 2015

Re: [epilepsy] its me many questions

 

I have had epi for over 45 years - the result of - it is thought - encaphilitis, tho the friends I was with at the time thought I had flue. I too am on tegretol & Keppra- and have been for about 12 years. It was 100% controlled until the Keppra was changed to the generic a couple of years ago and I had a seizure. I have been back on the real stuff for 9 months now and am crossing my fingers that things will stabilise again. My memory is atrocious and getting worse. I write notes all the time, have software popups on the computer to remind me of appointments, I take photos to remind me of holidays - these are fairly easy to cope with, my real problem is talking to people - I can't remember current affairs, books I've read, films, people and their names - I can't say 'who are you?'......but you find ways, I respond to a smile with an equal smile etc. Think of the past when people lived their lives without revealing that they were unable to read. We cope - you are not alone.

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[Healthy_Recipes_For_Diabetic_Friends] Spinach and Feta Mashed Cauliflower - 5.8g Carbs, 2.4g Fiber, 2.5 Sugar

 

Spinach and Feta Mashed Cauliflower - 5.8g Carbs, 2.4g Fiber, 2.5 Sugar

From: www.closetcooking.com
Mashed cauliflower is a great alternative to mashed potatoes and this mashed cauliflower is packed with flavour with spinach and feta, styled after the Greek spinach and feta pie, spanakopita.
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min  
Servings: 8

1 medium head cauliflower, cut into small florets
2 Tbsp butter
1/4 cup Greek yogurt or sour cream or cream cheese
5 oz spinach (cooked fresh cooked or thawed frozen), squeezed of excess liquid and coarsely chopped
1/2 cup feta, crumbled
2 green onions, sliced
2 Tbsp dill, chopped OR 2 tsp dried dill
Milk, to taste
Salt and pepper, to taste

Place the cauliflower in a steamer over boiling water and steam until fork tender, about 10 minutes.

Mash the cauliflower with a masher or in a food processor.

Mix in the butter, Greek yogurt, spinach, feta, green onion and dill along with enough milk to bring the mashed cauliflower to the desired consistency before seasoning with salt and pepper to taste.

Option: Replace the dill with parsley or omit.
Option: Steam some cloves of garlic along with the cauliflower and mash them into the cauliflower.
Option: Cook and mash the cauliflower a day or two ahead of time and simply warm and mix everything in when ready to serve.

Servings: 8
Nutrition per Serving: 81 Calories, 5.2g Fat, 3.4g Saturated, 0 Trans, 16mg Cholesterol, 165mg Sodium, 5.8g Carbs, 2.4g Fiber, 2.5 Sugars, 4.2g Protein


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Friday, November 20, 2015

Re: [epilepsy] its me many questions

 

I know the feeling. My memory hasn't gotten  to to bad. Not yet anyways. I noticed my memory  slipping a little several years ago, since my doctor added a second drug to my epilepsy regiment I notice my memory getting a lot worse. To to point now that I  have to keep a daily journal going just so I don't forget what I have done or said a day or two ago. The doctor  tells me it's nothing I need to worry about that I'm to young for altimerze. Geez. I know it's not altimerze. I  know that it the drug interactions between the drugs I'm taking. I'm on Tegretol and Keppra. The combination of medication helps a lot so I am not going to stop just because of these altimerze like symptoms. Just something I and anyone else with similar problems have to watch.

Mirek K

From: Erin nichole p misty58001@hotmail.com [epilepsy]
Sent: Friday, November 20, 12:56
Subject: [epilepsy] its me many questions
To: Erin nichole p misty58001@hotmail.com [epilepsy]

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In Reply To: [epilepsy] Re: its me many questions

Well said: and She isn't alone,

facts are medications cause us these little-slight memory loss.
I confess! "
it happens to me also: she can study the times of days that more or less: these memory-losses happen, thou mainly as you begin day - from where 1 hour has past that you have taken medication in morning.
to as where if in constant communications: where large gatherings or constant conversations.
but as night medication is taken - the body sets into relaxint sleep mode, our reflexes and thoughts are slower.
but notebooks are great - no shame at all.
always just tell the person, that is your style of replying short: but not always -but clevor conversations need a great-deal of thinking like doctors"
you just reply with your style, and as best as you can.

you are still perfect; and epilepsy even the effects of the medications: will still keep us to understand and reply with the correct conversation.



-----Original Message-----
From: sacornelius@msn.com [epilepsy] - Email Address: epilepsy@yahoogroups.com
Sent On: 11/20/2015 15:59
Sent To: epilepsy@yahoogroups.com - Email Address: epilepsy@yahoogroups.com
subject: [epilepsy] Re: its me many questions

I don't believe you are alone. All I can think of is to tell the people you are talking to that you have memory loss and the only way you can comment on what they say is to comment on short specific sentences, not long ones or paragraphs. There are situations where notebooks would be right to use also.






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[epilepsy] Re: its me many questions

 

I don't believe you are alone.  All I can think of is to tell the people you are talking to that you have memory loss and the only way you can comment on what they say is to comment on short specific sentences, not long ones or paragraphs.   There are situations where notebooks would be right to use also. 

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[epilepsy] its me many questions

 

I have severe memory loss when i go to friends home and boyfriends if i do not interrupt their converstain i feel so bad has anyone felt this way  i almost feel i should just have a note book of what i want to say

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[epilepsy] Welcome MIsty, our newest member

 

Hi and welcome.  Let us know about you anytime you want.

I have had epilepsy since 1996.  I was 24 and no one knows why I have it.  It is pretty much controlled.  As of about 3 years ago I also have fibromyalgia. 


I take Lamictal, Keppra, and a small dose of Valium to control my seizures, as well as medicines for Fibromyalgia.


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Thursday, November 19, 2015

[Healthy_Recipes_For_Diabetic_Friends] Carrots with Cinnamon - 9.4g Carbs, 2.5g Fiber, 4.5g Sugar

 

Carrots with Cinnamon - 9.4g Carbs, 2.5g Fiber, 4.5g Sugar

From: www.foodallergies.about.com - By Victoria Groce - Food Allergies Expert
There's always a demand for easy, kid-friendly ways to cook fresh vegetables. This dish is sweet because of the cinnamon, and it's a good finger food for toddlers and preschoolers because of the way the carrots are cut. This recipe can easily be halved or doubled, depending on your needs (if you double this recipe, you may want to cook the carrots in two batches). I usually assume three carrots for every two adult eaters when carrots are served as a side dish.
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min

6 carrots
Olive oil
Salt and pepper
1/2 tsp cinnamon
1 sprig fresh parsley, minced, or 1 Tbsp dried

Peel carrots. Cut carrots into 3 to 4-inch segments, then cut lengthwise in half. Quarter thicker segments.

Heat olive oil in a large skillet over medium heat. Add carrots and season with salt, pepper, and cinnamon. If carrots brown quickly (within a minute of being put in one position), oil is too hot and you should turn heat down. Cook carrots, turning frequently, until they are cooked on all sides and tender all the way through.

Remove carrots from heat and place in a serving bowl. Garnish with parsley and serve immediately.

Nutrition From: www.caloriecount.about.com
Serves: 4
Serving Size: 94 g
Nutrition per Serving: 40 Calories, 1 Calories from Fat, 0.1g Total Fat, 0g Trans Fat, 0mg Cholesterol, 73mg Sodium, 299mg Potassium, 9.4g Total Carbs, 2.5g Dietary Fiber, 4.5g Sugars, 0.8g Protein
Vitamin A 307% - Vitamin C 11% - Calcium 4% - Iron 2%
Nutrition Grade: A

Good points:
    Very low in saturated fat
    No cholesterol
    Very high in dietary fiber
    High in manganese
    High in niacin
    Very high in potassium
    Very high in vitamin A
    High in vitamin B6
    Very high in vitamin C


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