Bacon and Egg Sweet Potato Boats — Taste and Tipple

January 19, 2020 at 11:26 AM | Posted in Uncategorized | Leave a comment

I don’t think I’ve ever eaten more eggs in a month as I have during this Whole30 challenge. When grains and dairy are off the table – there’s not much else on offer for breakfast. No granola, cereal, oatmeal, toast, yogurt, and even smoothies are discouraged, even if they meet the Whole30 criteria. In search […]

via Bacon and Egg Sweet Potato Boats — Taste and Tipple

Italian Baked Eggs — Amber Bee Cooks

January 19, 2020 at 10:25 AM | Posted in Uncategorized | Leave a comment

Ever have leftover marinara, Bolognese, or spaghetti sauce, but not enough to make it another family meal? Save it for Italian Egg Bake. My hubs actually made this sauce one night for the kids when I was away. He sautéed onions, garlic, and ground turkey and added a few spices: Italian seasoning, S&P, and red […]

via Italian Baked Eggs — Amber Bee Cooks

Easy One-Bowl Blueberry Muffins {Honey-Sweetened} — The Cook’s Treat

January 19, 2020 at 9:24 AM | Posted in Uncategorized | Leave a comment

These delicious and easy one-bowl blueberry muffins are sweetened with honey. They make the perfect breakfast or yummy snack.

via Easy One-Bowl Blueberry Muffins {Honey-Sweetened} — The Cook’s Treat

Quinoa Breakfast Bowl with Sweet Potatoes and Sausage — Cathy’s Gluten Free

January 19, 2020 at 8:23 AM | Posted in Uncategorized | Leave a comment

A Quinoa Breakfast Bowl with Sweet Potatoes and Sausage is warm and lovely topped off by a soft, fried egg and Everything Seasoning.

via Quinoa Breakfast Bowl with Sweet Potatoes and Sausage — Cathy’s Gluten Free

Cheese Skirt Eggs — Fork & Spoon

January 19, 2020 at 7:22 AM | Posted in Uncategorized | Leave a comment

This is one of those dishes that is heavenly yet unmistakeably unhealthy. When we eat at home, we try to be on the healthier side, but sometimes you’ve just gotta scratch the itch. We did, and while we enjoyed EVERY. SINGLE. BITE…. we must resist the temptation to cook this more often. The butter, cheese, […]

via Cheese Skirt Eggs — Fork & Spoon

Sunday’s Pork Roast Dinner Recipe – Roasted Pork

January 19, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Pork, pork roast, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Roasted Pork. This week’s dish of Roasted Pork is a low-carb and succulent Asian-inspired recipe. Made using 2 Whole Pork Tenderloins, Reduced Sodium Soy Sauce, Dry Sherry, Garlic, and Red Pepper Flakes. It’s a Diabetic Friendly Dish and is only 199 calories and 2 net carbs per serving! A good pairing would be Rice or a Homemade Slaw. You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020!

Roasted Pork
A low-carb and succulent Asian-inspired dish!

3 tablespoons barbecue sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1/2 teaspoon crushed Szechuan peppercorns or red pepper flakes
2 whole pork tenderloins (about 1 1/4 to 11/2 pounds total)

4 servings

Serving size:
1/4 of total recipe

1 – Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic, and peppercorns in small bowl.

2 – Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)

3 – Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.

Variation: For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)

Nutrition Information:
Calories: 199 calories, Carbohydrates: 3 g, Protein: 32 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 101 mg, Sodium: 301 mg, Fiber: 1 g


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Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020!

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.

Kitchen Hint of the Day!

January 19, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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More egg whites, less egg……………………

An egg white has only 16 calories and 0 grams of fat compared with 54 calories and 5 grams of fat in an egg yolk. Try using 2 egg whites in place of 1 whole egg in almost any recipe.

Instant Pot Root Beer Pulled Chicken – Keto Recipe — Mom Foodie

January 19, 2020 at 5:26 AM | Posted in Uncategorized | Leave a comment

Love Root Beer? Then this Instant Pot Pulled Chicken is for you! Watching your carbs? This recipe is Keto-friendly! If you are not on a sugar-free or low carb diet, no problem, just use regular root beer and brown sugar in the recipe. Instant Pot Pulled Chicken in Keto Root Beer BBQ Sauce Pulled Chicken…

via Instant Pot Root Beer Pulled Chicken – Keto Recipe — Mom Foodie

EASY CHICKEN GYROS — with a grain of salt

January 19, 2020 at 3:33 AM | Posted in Uncategorized | Leave a comment

New Year, New Lunch Recipe! The original recipe is here; I made a few adjustments! 🙂 Enjoy Grocery List 4 chicken breasts, pounded to 1/2 inch thickness 1 tablespoon mediterranean seasoning (you can substitute Italian seasoning in a pinch) 1 red pepper, thinly sliced 1/2 shallot, thinly sliced 4 pitas (this is a Greek-style flatbread you can find at almost any grocery store near the […]

via EASY CHICKEN GYROS — with a grain of salt

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