Re: Diabetes and my last post. Sounds like most of us know plenty of people with diabetes — mostly type 2. And many of you expressed extreme frustration with friends and loved ones that fail to take action in keeping their disease, weight, and eating habits controlled. It’s scary to think that 1 in 3 US citizens born after 2000 is estimated to have diabetes; the incidences in minorities is estimated at 1 in 2. Scary stuff! All of the above are reasons I’ve made my “specialty” diabetes.
But, if you are facing tough times with a loved one of friend, DO NOT GIVE UP! I had a patient just last week who was dropped from his provider’s service because he was noncompliant with his diabetes diet and medications for YEARS. He had been showing signs of neuropathy for some time and his eye sight was quickly failing. Between getting the 411 from his new provider and several sessions with me, he has brought his blood sugars down to safe levels in just a few short weeks. Never lose hope! People do change!
So, as I read through blogs this week I was making lists of all the recipes I wanted to try. Um, there were a lot.
I’ve been trying to make easy on-the-go breakfast items to take to work, and after 2 weeks of granola, these fig muffins caught my eye. It was also my first time baking vegan! Thumbs up!
Vegan Fig Muffins from Weekly Bite
2 1/4 cups whole wheat pastry flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1/2 cup sugar
1/2 cup fig preserves
1 cup canola oil
1 cup unsweetened applesauce
1 Tablespoon vanilla extract
1 cup roughly chopped figs
Preheat oven to 325 degrees
Combine flour, salt, and baking soda in a bowl, set aside. In a mixer, combine sugar, canola oil, applesauce, fig preserves, and vanilla. Mix until blended well. Add flour mixture with sugar mixture. Mix until combined. Gently fold in chopped figs.
Line muffin tin with cup. I like to spray the muffin cups with non-stick cooking spray. Use a regular size ice cream scoop to scoop out the batter into the muffin cups.
Bake for 27 minutes rotating once until golden brown or toothpick comes out clean.
Yield: 17 muffins
Nutrition Information (per muffin): 244 calories; 13.5 g. fat; 91 mg. sodium; 26.3 g. carbohydrate; 3 g. fiber; 0.4 g. protein
Bleu Cheese & Shallot Bread
Adapted from Taste of Home
1/2 cup chopped shallots
3 tablespoons 50/50 Smart Balance butter blend
2 cups all-purpose flour
1 tablespoon sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground mustard
1/4 cup cold 50/50 Smart Balance butter blend
1 cup fat-free milk
3/4 cup crumbled blue cheese
2 tablespoons grated Parmesan cheese
In a small skillet, saute shallots in butter until tender; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and milk. Stir into crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture.
Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: 1 loaf (12 slices).
Nutrition Information (per slice): 196 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 473 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein.
This recipe popped into my in-box this week and it took a lot of self-restraint not to run out for the ingredients right then and there. As a lover of all things cheese, especially moldy and bleu…I knew it would be a hit! And, of course, it was!
We also checked out a local meat market and Whole Foods for nitrate-free turkey bacon and ground turkey.
Whole Foods does a great job of pointing out local buys…love it!
Side note: I do very little shopping at Whole Foods or other organic/health stores. I mainly purchase meat from Whole Foods. As much appreciation and respect I have for organic everything, I have a budget to stick to and must prioritize where my grocery dollars are spent. To me, organic meat takes top priority.
And Friday night I got creative with Skinny Cows…
I threw into the blender 1 Skinny Cow, ice, frozen banana, and almond milk…
Random question: If you were starting a vegetable/herb garden, what would you be sure to plant?
P.S. If you missed your question being answered on the Q&A, scroll down! It’s there! Any question’s for the next Q&A can be sent to me at: PreventionRD@gmail.com!
Enjoy the rest of your weekend…Lily and I are off to the dog park! It’s chilly but sunny here!