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I've recently been diagnosed with diabetes (complete shock) so I've spent the weekend at the library getting all kinds of books on diet and nutrition. I would appreciate any diabetic friendly recipes to come my way.
I am impressed by two magazines, "Eating Well," and "Diabetic Living" (a publication from Better Homes & Gardens) that I checked out from the library. Here's a diabetic friendly recipe that I made yesterday...
Honey-Mustard Fruit Slaw
(14 g carbs) - Serves 4 servings of 3/4 cup
1-1/2 cup shredded green cabbage
1 cup shredded carrots
2/3 cup coarsely chopped apple
4 tsp canola or olive oil
4 tsp dijon style (or coarse grain brown) mustard
1 Tbs lemon juice
1 Tbs honey
2 small cloves garlic, minced
2 Tbs chopped peanuts
Ground black pepper (optional - to taste)
1. In a medium bowl, toss together cabbage, carrots and apple. Set aside.
2. For dressing: In a small screw top jar, combine oil, mustard, lemon juice, honey, and garlic. Cover and shake well. Pour dressing over cabbage mixture; toss gently to coat. Cover and refrigerate 2-24 hours.
3. Before serving, sprinkle coleslaw with peanuts. If desired, sprinkle with ground black pepper.
Nutritional Facts per serving: 122 cal, 7 g total fat (1 g sat), 0 chol, 64 mg sodium, 14 g carb, 3 g fiber, 2 g pro, Exchanges: 0.5 fruit, 1.5 vegetable, 1.5 fat. Carb choices: 1.
Note: I only had a couple hours to let the marinade settle and it was really tasty. If (or WHEN) I make it again I will let the marinade refrigerate longer. This recipe can be modified many ways but use judgement in your substitutes. This is a great summer picnic recipe and a great side dish for a piece of grilled or baked protein.
I am impressed by two magazines, "Eating Well," and "Diabetic Living" (a publication from Better Homes & Gardens) that I checked out from the library. Here's a diabetic friendly recipe that I made yesterday...
Honey-Mustard Fruit Slaw
(14 g carbs) - Serves 4 servings of 3/4 cup
1-1/2 cup shredded green cabbage
1 cup shredded carrots
2/3 cup coarsely chopped apple
4 tsp canola or olive oil
4 tsp dijon style (or coarse grain brown) mustard
1 Tbs lemon juice
1 Tbs honey
2 small cloves garlic, minced
2 Tbs chopped peanuts
Ground black pepper (optional - to taste)
1. In a medium bowl, toss together cabbage, carrots and apple. Set aside.
2. For dressing: In a small screw top jar, combine oil, mustard, lemon juice, honey, and garlic. Cover and shake well. Pour dressing over cabbage mixture; toss gently to coat. Cover and refrigerate 2-24 hours.
3. Before serving, sprinkle coleslaw with peanuts. If desired, sprinkle with ground black pepper.
Nutritional Facts per serving: 122 cal, 7 g total fat (1 g sat), 0 chol, 64 mg sodium, 14 g carb, 3 g fiber, 2 g pro, Exchanges: 0.5 fruit, 1.5 vegetable, 1.5 fat. Carb choices: 1.
Note: I only had a couple hours to let the marinade settle and it was really tasty. If (or WHEN) I make it again I will let the marinade refrigerate longer. This recipe can be modified many ways but use judgement in your substitutes. This is a great summer picnic recipe and a great side dish for a piece of grilled or baked protein.