Posts Tagged by Recipes
|October 9, 2012||Posted by Ronni under Diabetes|
Snacking is very important for diabetics because they need to maintain certain energy levels throughout the day. It’s crucial for diabetics to plan their snacks accordingly in order to prevent hypoglycemia, manage weight and control hunger. Diabetics usually stay away from foods that will spike blood sugar levels, such as fast food and high-fat food. Here are some smart and healthy snack options for those with diabetes:
Less than 5 Grams of Carbohydrates:
- 1 piece of string cheese
- ¼ cup of fresh blueberries
- 1 hard boiled egg
- 3 celery sticks and 1 tablespoon of peanut butter
- ¼ of an avocado
- A frozen, sugar-free popsicle
10-20 Grams of Carbohydrates:
- A small apple or orange (2.5 inch diameter)
- ½ cup of nuts
- 1 cup of vegetable soup
- Light popcorn, 3 cups popped
- 3 saltine crackers with 1 oz of cheese
- Mixed berries, 1 cup
20-30 Grams of Carbohydrates:
- 1 medium banana and 1 tablespoon of peanut butter
- 1 English muffin and 1 teaspoon of low fat margarine
- 1 small pear
- 8 oz of low fat chocolate milk
- Low fat, Fruit-flavored yogurt (6 oz)
- 1 cup cereal with ½ cup milk
|February 24, 2012||Posted by Ronni under Arthritis, Recipes|
Thinking outside the box to remedy painful Gout.
Gout. You’ve most likely heard about it, but do you know what it is?
PubMed Health defines Gout as “a kind of arthritis that occurs when uric acid builds up in blood and causes joint inflammation.”
Gout appears in two forms: acute and chronic. While acute Gout is very painful, it typically only affects one joint. Chronic Gout is repeat episodes of painful inflammation in more than one joint.
Gout usually presents self in the joints of the big toe, knee or ankle. It starts suddenly, usually during the night, and can last for a few days. The joint it affects will most likely be tender, appearing red and inflamed. This outbreak may cause the need for a cane or other mobility aids. The inflicted may run a fever during the attack.
While the direct cause of gout is unknown, it has been found to be hereditary. Several family members may be affected with it as they grow older. Prescription medications are available for treatment, yet constant vigilance of your diet can also limit the episodes.
Here is a great recipe we found on Health.com. If you like this one, you should check out their website for several more!
Warm Eggplant and Goat Cheese Sandwich
- 1 teaspoon olive oil
- 2 (1/4-inch) vertical slices small eggplant
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup(2 ounces) goat cheese, softened
- 2 (1 1/2-ounce) rustic sandwich rolls
- 2 (1/4-inch) slices tomato
- 1 cup arugula
- Preheat oven to 275°.
- Brush oil over eggplant.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant; cook 5 minutes on each side or until lightly browned. Sprinkle with salt and pepper.
- Spread about 1 tablespoon of goat cheese over cut side of each roll half. Place rolls on a baking sheet, cheese sides up; bake at 275° for 8 to 10 minutes or until thoroughly heated.
- Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.
|November 17, 2011||Posted by Elizabeth under Food and Nutrition, Health, Recipes|
We have made our way into fall and are rediscovering all the great apple recipes that come along with it! But sometimes the ones that make our taste buds sing also make our waste lines whimper. Fear not! There is still time left in the apple season to try a recipe that will allow those buds and belt region to live in harmony.
With a few simple tweaks, you’ll have the perfect healthy apple pie recipe to give thanks for this holiday season!
For the filling, by replacing half of the apples with jicama, which is fiber rich and low in calories, you can keep the same texture but lower the carbs and increase your fiber intake. Trade the sugar in for Splenda to lower the calories even more. And stop fretting over the best part – the crust. By using a whole-wheat crust, whole-wheat pastry flour and a little less butter, you cut the calories and increase the fiber, again.
4 medium apples, peeled and sliced
1 medium jicama, peeled and shredded
1/4 cup sugar or Splenda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
2 cups whole-wheat pastry flour
4 tablespoons butter
3 teaspoons baking powder
1. Preheat oven to 425 F.
2. Combine the apples, jicama, sugar, cinnamon, nutmeg and lemon juice in a medium bowl. Mix well to coat the fruit and put aside until crust is ready.
3. To make the crust, combine the pastry flour and baking powder in a medium bowl. Cut in butter until mixture is soft and crumbly. Add water until mixture forms a ball.
4. Divide in half and shape into a ball. Roll dough on a floured surface. Line pie plate with half the dough.
5. Fill pie plate with the apple mixture.
6. Cover with the second crust. Cut slits in the top and brush with egg whites if desired.
7. Bake for 20-25 minutes. Reduce heat to 325 F and continue to bake for another 30-40 minutes or until the apples are soft.
|September 19, 2011||Posted by Ronni under Food and Nutrition, Recipes|
Part of the constant struggle to stay on a healthy food track is the parties you’ll attend. In my circle, football season spikes the number of get-togethers and the number of calories consumed at each one. In an effort to stay healthy, but still appeal to the masses, I have adapted a game day classic: The Pig in a Blanket.
Using regular hot dogs and butter crescent rolls stacks up the calories quick. But with a few adjustments to the play, you can have your guests full and energized to cheer on the home team. Instead of using a full sized hot dog, use mini ones instead. They are bite size, yummy morsels that everyone can dunk and enjoy. I have found the best choice to be a turkey based hot dog. Although it is a little more expensive, your guests won’t even be able to tell the difference between turkey and kosher beef. And most importantly, do not use butter crescent rolls. Most of the time, I use reduced-fat, non-buttered dough. If I am feeling a little adventurous, I hunt down a wheat dough. Here’s my usual recipe:
The Mini Pig in a Blanket
One package of Mini Turkey Hot Dogs
2 Packs of Reduced Fat Crescent Rolls
A light weight cooking spray
Mustard and Ketchup
1) Preheat the oven at 375.
2) Remove the hot dogs from the package. Separate and rinse with water.
3) Open the crescent rolls and separate along the perforated edges. Cut each triangle into three smaller triangles. (With two containers of rolls, you should end up with 48 small triangles)
4) Spray a large cookie sheet with a thin layer of cooking spray.
5) Roll one mini hot dog into the small dough triangle and place the wrapped dog onto the tray.
6) Continue until you have rolled all the hot dogs into dough.
7) Once fully preheated, put the pan of hot dogs into the oven. Cook for 15 minutes, or until crust is golden brown.
8) Let cool for 5 minutes, before serving on a platter with mustard and ketchup for dipping.
|August 25, 2011||Posted by Ronni under Food and Nutrition, Recipes|
With Hurricane Irene barreling (potentially) directly to my apartment, I went on the hunt to find delicious, healthy food we could eat if the power goes out and I’m stuck indoors. Anything I could find to skip the frozen hot dogs and canned beans. That’s when I found an old friend: Cook This, Not That.