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June 27, 2017
5 teaspoons unsalted butter, softened
3 teaspoons fresh minced sage, divided
3 teaspoons fresh minced thyme, divided
3 teaspoons fresh minced rosemary, divided
Kosher salt and freshly ground black pepper to taste
1 ½ cups low-fat, reduced-sodium chicken broth
1 cup dry white wine
1 (5-pound) turkey breast, skin on, washed and patted dry
From The Family Classics Cookbook by American Diabetes Association
10 baby golden potatoes (about 1 lb total), scrubbed and quartered
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
¼ cup cilantro, finely chopped
¼ cup dill, finely chopped
½ teaspoon sea salt or kosher salt
¼ teaspoon freshly ground pepper
1. Place potatoes in a large pot, and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, for 10-15 minutes or until tender. Drain. Add lemon juice and olive oil, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt and pepper. Serve warm.
From Mediterranean Diabetes Cookbook by Amy Riolo
10 baby golden potatoes (about 1 lb total), scrubbed and quartered
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
¼ cup cilantro, finely chopped
¼ cup dill, finely chopped
½ teaspoon sea salt or kosher salt
¼ teaspoon freshly ground pepper
1. Place potatoes in a large pot, and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook, uncovered, for 10-15 minutes or until tender. Drain. Add lemon juice and olive oil, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt and pepper. Serve warm.
From Mediterranean Diabetes Cookbook by Amy Riolo
10 cups coarsely chopped cauliflower, about 2 heads
2 teaspoons butter
2 large onions, chopped
3 garlic cloves, minced
½ cup all-purpose flour
3 ½ cups 1% milk
Salt and pepper to taste
¾ cup freshly grated Parmesan cheese
3 tablespoons finely minced parsley
From The Family Classics Cookbook by American Diabetes Association
1 medium sweet onion, (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry, (see Ingredient Note)
1 pound frozen French-cut green beans, (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder, (see Ingredient Note)
1 teaspoon paprika
1/2 teaspoon garlic powder
From Eating Well
From Eating Well
From Eating Well
From Diabetic Living
From Diabetic Living
For the crust:
1 cup walnuts
1/4 cup shredded coconut
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1/4 teaspoon salt
For the filling:
1 cup pumpkin puree
1/4 cup almond milk
1/4 cup coconut oil, melted
3/4 cup Medjool dates, pitted
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Line a standard muffin tin with 8 parchment cups, and set aside.
To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.
To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren’t soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.
When the center of the filling is firm to the touch, the tarts are ready to serve. Top with coconut whipped cream, if you like!
From detoxonista.com
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