[Healthy_Recipes_For_Diabetic_Friends] POT SCRUBBER?? Michael Bernardoni

 

HI!!  I wanted to share this with you all!!  It is NOT SPAM....hey it is me MICHAEL BERNARDONI!!!
I don't usually do this but it is a GREAT DEAL!!   Is everyone preparing for the up coming CHRISTMAS SEASON?? THE GOOD LORD KNOW WE SOMETHING GOOD TO SCRUB and CLEAN ALL THOSE POTS AND PANS!!!  FREEBIE!! THIS IS A FREEBIE!!! NOT SPAM!!!!
JUST A REMINDER....this is a FREEBIE! ALL YOU HAVE TO DO IS JOIN WITH YOUR EMAIL ADDRESS!! THANKS!!(SEE LINK BELOW!!!)
MICHAEL BERNARDONI,LONG TIME MEMBER!!!

http://www.yourspongeisgross.c om?kid=CP1S4

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[Healthy_Recipes_For_Diabetic_Friends] Healthy Homemade Pop Tarts

 

Healthy Homemade Pop Tarts

Try freezing after baking for a sweet treat later on! Makes 5 servings,
or 16 mini pop tarts (2 1/4 x 3 inch rectangles).

POP TART:

1/2 cup vanilla egg white or whey protein
3/4 cup blanched almond flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
3 Tbsp Swerve (or a few drops of stevia)
2 to Tbsp water (just enough to hold dough together)

FILLING OPTIONS:

9 Tbsp Homemade Nutella
9 Tbsp Homemade Nut Butter
9 Tbsp jelly

GLAZE:

1 tsp cherry/vanilla/almond extract or other like apple extract
1/2 cup coconut oil
1/2 cup confectioners Swerve (or powdered erythritol and 1/2 tsp stevia
glycerite)

Preheat the oven to 350 degrees F (200 degrees C).

In a medium bowl, stir together the whey, almond flour, baking soda and
salt. Cut in the butter using a pastry blender or your fingers until the
butter lumps are smaller than peas. Stir in the almond milk (or water)
and sweetener to form a stiff dough.

On parchment paper, place 10 balls of dough a few inches apart. Shape
with hands into rectangle shapes (size of a PopTart).

Beat the egg and brush it over the entire surface of the rectangles.
Even the "insides" of the tart; the egg is to help glue the lid on.
Place a heaping tablespoon of filling into the center of each rectangle,
keeping a bare 1/2 inch perimeter around it. Place a second rectangle of
dough atop the first, using your fingertips to press firmly around the
pocket of filling, sealing the dough well on all sides. Press the tines
of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking
sheet. Prick the top of each tart multiple times with a fork; you want
to make sure steam can escape, or the tarts will become fluffy pillows
instead of flat toaster pastries.

Bake for 10 to 12 minutes in the preheated oven, until edges are lightly
browned. Cool in oven to crisp up. While it bakes, prepare the glaze. In
a medium sized bowl, place the 1/2 cup coconut oil (it will melt in the
hot tea), and confectioners Swerve and mix well. Set aside to cool a
bit. Spread over Pop Tarts.

Makes: 5 servings

Nutritional Information per Serving: Calories 206, Protein 7.3 gr, Fat
18 gr, Carbs 3.8 gr, Fiber 1.8 gr

Darlene

--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.

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Posted by: Darlene BC <dsharple@shaw.ca>

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[Healthy_Recipes_For_Diabetic_Friends] Meat Lover’s Breakfast Cups - 9g Carbs, <1g Fiber, <1g Sugar

 

Meat Lover's Breakfast Cups - 9g Carbs, <1g Fiber, <1g Sugar

From: www.diabetesforecast.org - American Diabetes Association
Recipe adapted from the ADA cookbook Mr. Food Test Kitchen: Guilt-Free Weeknight Favorites.
Servings: 6
Serving Size: 1 "muffin"
Cooking Time: 15 to 19 minutes

1 1/4 cups frozen, shredded hash brown potatoes, thawed
1 tsp canola oil
2 Tbsp finely chopped onion
1 clove garlic, minced
2 frozen, fully cooked turkey sausage patties, thawed and diced
1 Tbsp fat-free sour cream
1 cup liquid egg substitute
1/4 tsp salt
1/8 tsp ground black pepper
2 Tbsp turkey bacon pieces
2 Tbsp shredded Monterey Jack cheese

Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.

In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.

In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.

Bake 15 to 18 minutes, or until the eggs are set. Serve immediately.

Servings: 6
Serving Size: 1 "muffin"
Nutrition per Serving: 110 Calories, 5g Fat, 1.5g Saturated Fat, 0g Trans Fat, 9g Carbs, <1g Fiber, <1g Sugars, 60mg Cholesterol, 340mg Sodium, 150mg
Potassium, 8g Protein, 50mg Phosphorus

Choices: 1/2 Carbohydrate, 1 Lean Protein, 1/2 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Low Carb Sugar Free Granola

 

Low Carb Sugar Free Granola

1 cup raw almonds
1 cup raw walnuts
1 cup raw pecans
1 cup shredded coconut, unsweetened
1/2 cup sunflower seeds
1/2 cup flax seed meal
1/2 tsp salt
1/2 cup water
1/2 cup butter or coconut oil
1/2 cup sugar free maple flavored syrup

Heat oven to 300 degrees F. Cover the baking sheet with sides with a
silicon mat or greased parchment paper.

Roughly chop the nuts. You can do this in a food processor, but if you
do, start with the harder nuts -- the almonds in this recipe or filberts
(hazelnuts) if you use them. Once they are chopped up a bit you can add
the softer nuts (walnuts, pecans). Otherwise, the softer ones will
become meal before the hard ones are chopped.

Melt the butter or coconut oil - you can microwave it in the bowl you're
going to use for mixing (although you can mix right on the baking sheet)
if you wish.

Mix the syrup and coconut oil or butter together.

Combine the nuts, coconut, seeds, and salt. If you're doing this on the
baking sheet, add the water first and mix (hands work best), and then
the oil/butter and syrup mixture. Otherwise, just combine it all in a
bowl and turn out onto the baking sheet. Press into an even layer.

At this point, it's good to taste it. It's going to end up tasting a
little less sweet, so judge your own desire for sweetness and add more
if you want.

Bake for 30 to 40 minutes. Twice during the baking, stir the mixture
with a large spoon and press back down. After the second time, don't
move it around anymore. Bake until fragrant and lightly browned on the
surface.

Let cool completely in pan. It will crisp as it cools.

Store in sealed container. Serve with yogurt, cottage cheese, etc. If
you like, add dehydrated blueberries or strawberries (unsweetened), such
as Trader Joe's carries.

Make about 6 cups (12 servings)

Nutritional Information: Each serving has 4 grams effective carbohydrate
plus 6 grams fiber (10 grams total carbohydrate), 7 grams protein, and
292 calories.

Darlene

--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.

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Posted by: Darlene BC <dsharple@shaw.ca>

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[Healthy_Recipes_For_Diabetic_Friends] Slow Cooker Jerk Turkey Soup

 

Slow Cooker Jerk Turkey Soup

1/4 tsp ground allspice
1/4 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp granulated garlic
1/2 tsp black pepper, divided
1 lb skinless boneless turkey breast , cut into 1 inch chunks
1 large clove garlic, minced
1 medium onion, chopped
1 - 14 1/2 oz can fire roasted diced tomatoes with green chili pepper,
undrained
1 - 15 oz canned no added salt black beans, drained and rinsed
2 cup chicken broth, low sodium
1 Tbsp fresh lime juice
2 Tbsp fresh cilantro, minced

Combine allspice, cayenne, ginger, garlic salt and 1/4 teaspoon black
pepper in a medium bowl.

Add turkey and toss to coat; set aside for 15 minutes.

Place turkey in a 5 quart slow cooker and any spices remaining in bowl.
Add garlic, onion, tomatoes, beans, broth, salt and remaining 1/4
teaspoon of pepper; stir.

Cover and cook on Low setting for 6 to 7 hours.

Stir in lime juice and cilantro; let sit for 5 minutes for flavors to blend.

Makes: 6 servings

Nutritional Information per Serving: Calories 180, Protein 23 gr, Fat 1
gr, Sat fat 0 gr, Carbs 18 gr, Sugar 4 gr, Fiber 4 gr, Sodium 244 mg,
Cholesterol 42 mg

Darlene

--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.

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Posted by: Darlene BC <dsharple@shaw.ca>

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[Healthy_Recipes_For_Diabetic_Friends] Slow Cooker Tomato Spinach Soup (WW)

 

Slow Cooker Tomato Spinach Soup (WW)

10 oz baby spinach, washed
2 medium carrots, chopped
2 medium stalks celery, chopped
1 large onion, chopped
1 clove garlic, minced
4 cup low sodium vegetable broth
1 can (28 oz) diced tomatoes
2 bay leaves
1 tbsp dried basil
1 tsp dried oregano
1⁄2 tsp crushed red pepper flakes

Place all ingredients in a slow cooker. Cover and cook on High for 5
hours or Low for 8 to 10 hours. Remove bay leaves, stir, and serve.

Makes: 8 servings

Nutritional Information per Serving: Calories 43, Protein 2 gr, Fat 0
gr, Carbs 9 gr, Sugar 5 gr, Fiber 3 gr, Sodium 53 mg, Cholesterol 0 mg

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Desire me without inhibitions. For a love so free.... Will never fly away.

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Posted by: Darlene BC <dsharple@shaw.ca>

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[Healthy_Recipes_For_Diabetic_Friends] Asparagus with Pine Nuts and Pimento - 7g Carbs

 

Asparagus with Pine Nuts and Pimento - 7g Carbs

From: www.diabeticgourmet.com
Servings: 4

1 lb to 1 1/4 lb fresh asparagus
1 cup water
2 Tbsp fresh lime juice
1/4 cup diced pimento
1 Tbsp toasted pine nuts

Rinse asparagus and snap off tough ends.

In a large skillet, bring water to a boil and add asparagus.

Cover and steam asparagus until bright green, 2 to 3 minutes.

Remove from heat, drain and arrange on a platter.

Sprinkle with lime juice.

Garnish with pimento and pine nuts. Serve warm or chilled.

Servings: 4
Nutrition per Serving: 37 Calories, 2g Fat, 0mg Cholesterol,  6mg Sodium, 7g Carbs

Exchanges: 1 Vegetable

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Posted by: chefgloria1030@yahoo.com

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[fast5] Re: Trying again

 

I did fast 5 a few years ago and I remember only losing about 5 pounds in a space of 2 months. But I was looking at pictures a few nights ago and in a few of them I looked so thin. I realised that it was because I was doing fast 5. This made me decide to do it again long term and forget about the numbers on the scale because clearly I was losing fat and I didnt realise it. So don't worry about the numbers on the scale too much. Also look at eating a bit more during your window because I notice that I lose more weight when I eat a bit more.

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[Healthy_Recipes_For_Diabetic_Friends] Sausage Artichoke Soup - 33.9g Carbs, 13.1g Fiber, 5.6g Sugar

 

Sausage Artichoke Soup - 33.9g Carbs, 13.1g Fiber, 5.6g Sugar

From: www.thedecadentdiabetic.com
Servings: 4

Chef's Note: These are approximate measurements. If you like one flavor (i.e.  garlic) more, increase the amount  of that Item a bit.

4 pork or turkey or chicken sausage (I use sweet) – cooked and sliced into 1/4 -1/2 inch slices
1 large sweet onion Sliced (thick or thin, your choice)
2-3 Tbsp olive oil
2-4 cloves crushed and chopped garlic (depends on how much you love garlic)
Black pepper to taste
Salt to taste
2 Tbsp flour
2 Quarts Low sodium chicken broth
2 tsp fresh oregano (1 if you use dried)
3 tsp fresh basil (1 1/2 if dried)
2 Tbsp fresh parsley
8 oz can diced tomatoes with their liquid (San Marzano is just the best)
2 14 oz cans Artichoke hearts (each heart cut in half)

OPTIONAL:
2-3 Zucchini cut into 1/2 inch slices
1-2 Portobello mushrooms, sliced about 1/2 inch thick
Sauté these for 1-2 minutes in 2 Tbsp olive oil
 
In a large soup pot saute onion in olive oil until soft but not brown. Add salt and pepper about one minute into the process.

Add garlic, herbs, and flour. Cook for one minute more. Slowly add the chicken broth stirring so as not to have lumps. Add the diced tomatoes and their liquid.
Bring to a boil then reduce heat to low and cook partially covered for 30 minutes.

Remove from heat and add the sausage, artichokes and optional zucchini & mushroom.

Cool to room temperature, then let cool in the refrigerator overnight or up to two (2) days.

I usually top with grated Parmesan cheese

YOU CAN REPLACE THE MUSHROOMS AND ZUCCHINI WITH SPINACH or WATERCRESS OR KALE

Nutrition From: www.caloriecount.about.com
Using 1 lb sausage (type of sausage will determine part of nutrition) . Does Not include optional ingredients!! Using 4 garlic cloves! 2 Tbsp olive oil! does not include spinach or kale!
Servings: 4
Serving Size; 904 g
Nutrition per Serving: 425 Calories, 119 Calories from Fat, 13.2g Total Fat, 3g Saturated Fat, 86mg Cholesterol, 569mg Sodium, 1,169mg Potassium, 33.9g Total Carbs, 13.1g Dietary Fiber, 5.6g Sugars, 45.3g Protein
Vitamin A 10%     - Vitamin C 57% - Calcium 13% - Iron 86%
Nutrition Grade: A

Good points:
    High in dietary fiber
    Very high in iron
    High in phosphorus
    High in selenium
    Very high in vitamin B6
    Very high in vitamin B12
    High in vitamin C

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Posted by: chefgloria1030@yahoo.com

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[Healthy_Recipes_For_Diabetic_Friends] Roasted Parmesan Green Beans - 8g Carbs, 3.8g Fiber, 0g Sugar

 

Roasted Parmesan Green Beans - 8g Carbs, 3.8g Fiber, 0g Sugar

From: www.skinnytaste.com

Servings: 4
Serving Size: 1 cup

12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
Kosher salt  and fresh cracked pepper, to taste
1/4 tsp garlic powder
1 1/2 Tbsp shredded parmesan

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Servings: 4
Serving Size: 1 cup
Nutrition per Serving: 62.4 Calories, 38.4 mg Sodium (without salt), 2.9g Fat, 8g Carbs, 3.8g Fiber, 0g Sugar, 2.7g Protein

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[Healthy_Recipes_For_Diabetic_Friends] REVISED: Peanut and Bittersweet Chocolate Cookies

 

Sorry I had the wrong amount of cookies this made...here is the recipe
corrected.

Peanut and Bittersweet Chocolate Cookies

1 cups all purpose flour
1/4 cup resistant wheat starch
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
1/2 cup chunky peanut butter (no added sugar or salt)
1/2 cup Whey Low Granular sugar (or other sugar sub)
1/2 cup Whey Low Gold (or other brown sugar sub)
1 large egg
1/2 tsp vanilla
1 cup finely chopped peanuts (I used lightly salted)
1 cup finely chopped bittersweet chocolate (I used 65 % bittersweet
chocolate chips)

In a medium bowl, stir together the flour, Resistant wheat starch,
baking powder, baking soda and salt in a medium bowl and set aside.

Beat the butter until creamy in a stand mixer or in a medium bowl using
a hand mixer. Beat in the peanut butter until blended. Beat in the sugar
and brown sugar until light and fluffy.

Beat the egg and vanilla into the sugar mixture until blended. Add flour
mixture and beat until thoroughly mixed. Then stir in the chopped
peanuts and chocolate until evenly incorporated.

Divide the dough in half. Shape it into 2 logs about 9 inches long and
wrap each log in plastic wrap, waxed paper or aluminum foil. Twist ends
to seal. Chill in the refrigerator overnight.

Heat the oven to 350 degrees F. Unwrap the logs and cut into 1/4 inch
thick slices. Place the slices on silicone lined baking sheets, and bake
10 to 13 minutes until lightly browned around the edges. Remove the
cookies to a wire rack to cool. Store the cookies in an airtight container.

Makes: 5 1/2 dozen

Nutritional Information per Cookie: Calories 63, Protein 1 gr, Fat 12
gr, Sat fat 2 gr, Carbohydrates 5 gr, Sugar 1 gr, Fiber 2 gr, Sodium 39
mg, Cholesterol 7 mg

Darlene

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Posted by: Darlene BC <dsharple@shaw.ca>

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[Healthy_Recipes_For_Diabetic_Friends] Peanut and Bittersweet Chocolate Cookies

 

Peanut and Bittersweet Chocolate Cookies

1 cups all purpose flour
1/4 cup resistant wheat starch
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
1/2 cup chunky peanut butter (no added sugar or salt)
1/2 cup Whey Low Granular sugar (or other sugar sub)
1/2 cup Whey Low Gold (or other brown sugar sub)
1 large egg
1/2 tsp vanilla
1 cup finely chopped peanuts (I used lightly salted)
1 cup finely chopped bittersweet chocolate (I used 65 % bittersweet
chocolate chips)

In a medium bowl, stir together the flour, Resistant wheat starch,
baking powder, baking soda and salt in a medium bowl and set aside.

Beat the butter until creamy in a stand mixer or in a medium bowl using
a hand mixer. Beat in the peanut butter until blended. Beat in the sugar
and brown sugar until light and fluffy.

Beat the egg and vanilla into the sugar mixture until blended. Add flour
mixture and beat until thoroughly mixed. Then stir in the chopped
peanuts and chocolate until evenly incorporated.

Divide the dough in half. Shape it into 2 logs about 9 inches long and
wrap each log in plastic wrap, waxed paper or aluminum foil. Twist ends
to seal. Chill in the refrigerator overnight.

Heat the oven to 350 degrees F. Unwrap the logs and cut into 1/4 inch
thick slices. Place the slices on silicone-lined baking sheets, and bake
10 to 13 minutes until lightly browned around the edges. Remove the
cookies to a wire rack to cool. Store the cookies in an airtight container.

Makes: 6 1/2 dozen

Nutritional Information per Cookie: Calories 63, Protein 1 gr, Fat 12
gr, Sat fat 2 gr, Carbohydrates 5 gr, Sugar 1 gr, Fiber 2 gr, Sodium 39
mg, Cholesterol 7 mg

Darlene

--
Love me without fear, Trust me without questioning. Need me without
demanding,Want me without restrictions. Accept me without change,
Desire me without inhibitions. For a love so free.... Will never fly away.

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Posted by: Darlene BC <dsharple@shaw.ca>

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