This morning is my monthly diabetic cooking class. I actually renamed the “class” to “Diabetic Cooking Club”. I want people to know that they should come back…and back…and back again. Luckily, people have done so and my group is growing each month. It’s fun and rewarding to see.
This month, the group chose to make something sweet for Valentine’s Day so I opted for a Whole Wheat Carrot Cake Cupcake with Cream Cheese Frosting. We’re also making Protein Pancakes…since it’s breakfast time and all.
I hope the class is the biggest one yet!
Yesterday, when I was grocery shopping for the ingredients, I was also picking up some giardiniera for the cafeteria (we’re serving the ever-popular Chicago-Style Italian Beef for lunch today). Anyways, I was standing in the jalapeno, olive, and relish area scouring the shelves for the giardiniera. I was looking so hard for the product that I hardly realized there was a gentleman standing right next to me who was also scouring the shelves.
“Man, I guess they don’t have those cherry peppers,” he said.
Clearly, he was talking loud enough for me to hear and being the only one around, I thought he might want a response.
“I’ve never seen those jarred before,” I said.
“Anne Burrell had them on her show the other day.” he replied.
Needless to say, we got to talking. The conversation continued with me asking a seemingly obvious question about whether or not he enjoyed cooking. The conversation moved to a debate on who the best Food Network star is…and then which Iron Chef we liked best and why. It was so nice to run into someone to talk food with…in Walmart of all places.
Our conversation digressed to what I was shopping for, how I am a dietitian, and when I teach monthly diabetes cooking classes. The man shared that he is pre-diabetic and quickly pleaded I not look in his cart…at the dozen donuts. Ha! Needless to say, I handed him my business card, he insisted I have his name, address, number…and email. He may even show up this morning – I’ll keep my fingers crossed! It was a great encounter…even if we both left the aisle without the ingredients we were in search of.
This recipe, there’s no concerns about whether or not you’ll find the ingredients. Everything about this recipe is basic….except the concept. To make a “crepe” out of a tortilla is absolutely brilliant. I am in love with this one, folks!
Fruit-Filled French Toast Wraps very slightly adapted from Taste of Home
1/3 cup fat-free milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
4 whole wheat tortillas (8 inches)
2 tsp unsalted butter
8 strawberries, roughly chopped
2/3 cup fresh blueberries
1 small banana, peeled and sliced
1 cup (8 oz) nonfat vanilla yogurt
1/4 cup granola, divided
In a shallow bowl, whisk the egg, milk, vanilla, cinnamon and nutmeg. Dip both sides of tortillas in egg mixture and allow to absorb the mixture while skillet heats.
Heat a griddle or nonstick skillet over medium-high heat. Melt 1/2 teaspoon butter for each tortilla being cooked. Cook tortillas for 2 minutes on each side or until golden brown.
In a small bowl, combine the berries, banana, and yogurt. Spoon down the center of tortillas and to each with 1 tablespoon granola. Roll up and serve immediately.
Yield: 4 servings
Nutrition Information (per wrap): 291 calories; 9.5 g. fat; 55 mg. cholesterol; 353 mg. sodium; 48.8 g. carbohydrate; 6.3 g. fiber; 9.8 g. protein
Result: A breakfast Mr. Prevention loves? A breakfast that’s so easy to make it almost seems wrong? Love this. Kids would love this. There’s nothing NOT to love about this. Such a creative concept to use a tortilla as a “quick crepe” – absolutely brilliant!
It has been awhile since my last Lily picture 😉 The dog loves mango…but strawberries, no thanks!