NATIONAL BLUEBERRIES MONTH

TL JULY IS NATIONAL BLUEBERRIES MONTH

Blueberries

Two blueberries lean together on a white napkin. They are the eyes of my grandmother, piercing me from the doorway in her small kitchen, gesturing that the ice cream is ready. Icy, freshly churned in the wooden bucket, we eat it together on the porch at dusk, and in the first, sloppy bite, is summer’s entirety. The long season sloshing around in my stomach, like a caged bird longing to be free.  – Diane Lockward

I like to have blueberry muffins in the morning once in a while with a cup of hot coffee.  Traditional recipes are about 30g of carbs per muffin.  I knew I had to find an alternative that was not so carb-rich.  This one seems to fit the bill.

Low Carb Blueberry Muffins
Regular size muffins are 7g carbohydrates each
INGREDIENTS:
1/2 C. coconut flour
1/4 C. Splenda
1 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
6 large eggs
1/2 tsp. vanilla extract
1/2 C. blueberries
INSTRUCTIONS:
Preheat oven to 350 degrees.  In a large bowl, mix coconut flour, Splenda, baking powder and salt.  In another bowl, mix wet ingredients – eggs, butter and vanilla extract.  When well mixed, add wet ingredients into dry ingredients and mix well.  Add in blueberries.  You can use a regular 12 cup muffin pan or a 6 cup muffin pan for a larger muffin.  Scoop in batter until half filled.  Bake for 20-30 minutes or until toothpick comes out clean.
I’ve not used the 6 cup muffin pan because I’m happier with a smaller muffin.  Of course, trying to eat just one – well, let’s just say that’s a challenge.  😉
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A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (22)How many times do we take everyday things for granted?  I know I do that way too often and I’m trying to do better.  My new diet has turned out to be more restrictive than I thought it would be.  I miss eating fruit because most fruit is extremely high in carbohydrates.  I recently typed in some of my favorites in a carb counter online – and my favorite fruit – apricots…  are only 4 grams of carbohydrates!fruit-808336_1920

I was so happy I did a happy dance all over the house!  Hopefully that burned a few calories – 😉

It sounds silly I know, but in my world it really was a pretty big deal.

Silent gratitude isn’t much use to anyone.   – G.B. Stern

On this journey I’ve also decided that turkey bacon doesn’t taste at all like bacon.  😦  It’s okay because I’ve started eating Canadian bacon!   It is a low-carb and low calorie choice and a serving size is 5 slices!  It’s so good on an English muffin with egg and low-fat cheese.breakfast-713112_1920

Some mornings I begin the day with a protein shake.  I found whey protein powder at Walmart in chocolate flavor.  It’s so simple and quick to fix – just put a cup of liquid (I use low-fat milk) in the blender and add a scoop of powder.  It’s not very cold at that point, so I add 2 ice cubes to make it nice and thick and cold.  It also gets rid of that protein powder smell that some folks can’t get past.  It’s like drinking a thick chocolate milkshake for breakfast.  I thought I might get tired of them, but so far I really have enjoyed them!shake-677437_1920 (1)

I’m going to the gym and it’s another big praise to God – I have not injured my leg or back!  Sometimes if I try to do exercise, I mess with the neuropathy (nerve damage) and end up worse off than I was before.  I’m happy to report I’m doing well so far!  I enjoy Planet Fitness so much because there are signs all over the place like NO JUDGMENT ZONE and NO CRITICS.  I’m thinking…  exactly!  We’re all here just trying to do better, right?

We can only be said to be alive in those moments when our hearts are conscious of our treasures.   – Thornton Wilder

The scale is moving – ever so slowly…  but in the right direction.  I pray that my appointment to get my A1c checked again in July will reflect my lifestyle changes.  I’m especially thankful to God that apricots only have 4 grams of carbohydrate each!  YAY!  Thank You, Lord!  🙂

 

NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

This week we are celebrating the FANTASTIC FIG!

Here’s an interesting FIG FACT…  Many believe it was figs that were actually the fruit in the Garden of Eden with Adam and Eve, not apples.  That makes sense in my mind – after all, it wasn’t apple tree leaves they used to…  um…  “cover” themselves – was it???

Plain bran muffins can be a bit dry, but these are moist and delicious because there are figs in them!

FIG BRAN MUFFINS

INGREDIENTS:

2 1/4 C. All-Bran original cereal

1 1/4 C. whole wheat flour

2 Tsp. baking soda

1/2 tsp. salt

1 large egg

1 large egg yolk

2/3 C. packed Splenda brown sugar

3 Tbs. MILD molasses

1 Tsp. vanilla extract

6 Tbs. unsalted butter (3/4 stick), melted and cooled

1 3/4 C. plain whole-milk yogurt

1 C. dried figs, stemmed and chopped into 1/4-inch pieces

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray.

Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.

Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix. Gently fold figs into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces 
of mounds.

Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.

Grab a cup of coffee and a hot muffin for breakfast.  Sounds good, doesn’t it?  🙂

IRON SHARPENS IRON

IRON SHARPENS IRON (2)

I was with a group of women recently and the discussion came around to ways to streamline your routine and get to work on time.  The big issue seemed to be breakfast in the morning.  Everyone agreed that it just takes too long and that’s when Sylvia shared the best suggestion.

How about a fix-ahead breakfast that you just reheat in the microwave?  Here ya go!

Banana-Nut Oatmeal

Makes 8 servings

2 cups steel-cut oats

1/2 tsp. salt

3 large very ripe bananas, mashed

1/4 cup Splenda brown sugar

1 Tbs. fresh lemon juice

8 12-oz. Ball canning jars with metal rings and lids

1/2 cup milk

1/2 cup chopped walnuts or pecans

  • To prepare:  In a medium pot, combine oats, 5 cups water and salt; bring to a boil.  Reduce to a simmer and cover.  Cook 10 minutes (oatmeal will be very watery).  Remove from heat; stir in bananas, Splenda brown and lemon juice.  Distribute oatmeal evenly among glass jars; screw on lids.  Cool on countertop and refrigerate overnight.
  • To serve:  Remove metal rings and lids.  For each jar, stir in 1 Tbs. milk, 1 Tbs chopped nuts and, if desired, additional Splenda brown sugar.  Reheat in microwave for 1 1/2 to 2 minutes, until hot.  Let stand 1 minute.  Carefully remove, stir and garnish with sliced bananas, if desired.

Per serving:  266 calories, 8 g fat, 1 g sat fat, 8 g pro, 47 g carb, 6 g fiber, 165 mg sodium, 1 mg chol

You may see the number of carbs in this and decide it’s too high, but it happens that the one who suggested this is a diabetic nutritionist.  She explains the health benefits like this:

Because of its soluble fiber content, adding a banana to your daily oatmeal can also help lower your risk of developing diabetes. When you consume a carbohydrate-rich meal, your blood glucose tends to rise quickly, stimulating your pancreas to release insulin rapidly. Adding food high in soluble fiber, however, can slow absorption of sugar from your food, producing a more gradual increase in blood glucose and lessening the demand for insulin.

She said this breakfast has saved her family an average of about 5 minutes, and that means you don’t have to go over the speed limit while driving to work.  It’s also a healthy, hot breakfast on these chilly mornings for the kids (and for you).  It gets everyone started on the right foot.

Click image to enlarge

What a great idea to prepare these on the weekend and serve during the week!  🙂

 

ICE CREAM FOR BREAKFAST DAY

TL 2-7 ICE CREAM FOR BREAKFAST DAY

ICE CREAM FOR BREAKFAST

Are you feeling rebellious today???  How about some ice cream for breakfast???

Today is ICE CREAM FOR BREAKFAST DAY!!!  Just for today you can break the traditional oatmeal and egg routine and have some ice cream instead.

Without ice cream, there would be darkness and chaos.  – Don Kardong

How about a little Rocky Road with your java this morning – or maybe some coffee flavored ice cream?  I like the idea of having a little paper umbrella stuck in it too – just to make it official – this is a breakfast party!!!

I can’t think of a slogan…  hmm.  Oh well – the point is to eat your favorite ice cream – in a pretty bowl with a paper umbrella in it – for breakfast – today.

Yes, tomorrow you have to go back to the oatmeal and egg breakfast rut.  But that’s tomorrow, right???

I have a “carpe diem” mug and, truthfully, at six in the morning the words do not make me want to seize the day. They make me want to slap a dead poet.  – Joanne Sherman

I have a small confession to make.  I’ve actually put a dollop of low-fat, no sugar vanilla ice milk in my morning coffee on occasion.  It’s not something I do every day, but there are times when you just need a little extra push in the morning – know what I mean?  Sometimes it takes more than fat-free half and half in the coffee to get me motivated.

If you need more information or want to join a growing number of fans, check out the facebook page:

https://www.facebook.com/eaticecreamforbreakfast

I’m not the only one who indulges in ice cream before ten in the morning.

I’ve been eating dark chocolate ice cream for breakfast for as long as I can remember. I don’t see it as different from having a cup of coffee. The flavors keep getting darker and darker, which I love. Double Rainbow has one called Ultra Chocolate; you can just imagine how delicious that is. And Three Twins, I like their Bittersweet Chocolate. Sugar cones are my thing.  – Nancy Pelosi

I would caution other diabetics to read labels and use common sense about portions.  We can partake if we’re smart about it.

So what are you waiting for???  Find the prettiest dish you own and a little paper umbrella – and indulge in your favorite ice cream…  for breakfast today!

 

 

WORLD EGG DAY

TL 10-10 WORLD EGG DAY

10-10 EGGS

This is crazy! Entertaining… but crazy.

A true friend is one who thinks you are a good egg even if you are half-cracked.  – Author Unknown

The International Egg Commission has proclaimed the second Friday in October as WORLD EGG DAY. Countries throughout the world will be joining to celebrate the egg. The first World Egg Day was celebrated in 1996 and since then we have seen a variety of wonderful events taking place internationally, with people enjoying and celebrating the wonderful versatility of the egg.

Here are 3 good reasons to pay homage to this gift from the chicken:

1. Eggs are a wonderful source of protein! Diabetics are always on the lookout for protein-rich foods.

2. Eggs are yellow, a color that automatically makes people happy!

3. Eggs are versatile. The first question you are asked when you order eggs at a restaurant is “How would you like your eggs?” Am I right?

Since this is a world-wide event, I thought it would be fun to post a recipe with some international flavor.

French Omelet

Ingredients:

2 eggs
2 Tbsp. water
1/8 tsp. salt
Dash pepper
1 tsp. butter
1/3 to 1/2 cup filling, such as shredded cheese, finely chopped ham

Directions:

BEAT eggs, water, salt and pepper in small bowl until blended.

MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 30 seconds. TILT plate to coat bottom evenly. POUR egg mixture into hot pie plate. COVER TIGHTLY with plastic wrap, leaving a small vent.

MICROWAVE on HIGH 1-1/2 to 1-3/4 minutes. Do not stir.
When top is thickened and no visible liquid egg remains, PLACE filling on one half of the omelet. FOLD omelet in half with turner; slide from pie plate onto serving plate. SERVE immediately.

A tight cover is essential to achieve a tender, easily rolled or folded omelet in the microwave. It makes stirring unnecessary, and it traps steam, which promotes even cooking.

Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.

Microwave ovens vary. Cook times may need to be adjusted.

But wait… we still don’t like those GREEN EGGS AND HAM, do we??? 😉