June 19, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a CALIFORNIA AVOCADO TZATZIKI. To make this week’s recipe you’ll be needing Plain Yogurt, English Cucumber, Fresh Dill, California Avocado, Garlic, and Salt. The recipe is 65 calories and 6 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021!

Recipe for California Avocado Tzatziki from our Appetizer recipe section.

1-1/2 cups plain yogurt
1/2 English cucumber, seeded and diced
2 Tbsp. finely chopped fresh dill
1 ripe Fresh California Avocado, halved, seeded and cut into 1/4-inch cubes
1 tsp. finely chopped garlic
Salt, to taste


1 – In a small bowl, combine all ingredients. Refrigerate to allow flavors to blend.
2 – Garnish with avocado and dill, if desired.
3 – Serve with vegetable dippers or toasted pita bread triangles.

Recipe Yield: Yield: 8 servings

Calories: 65
Fat: 3.4 grams
Saturated Fat: 0.7 grams
Fiber: 0.8 grams
Sodium: 100 milligrams
Cholesterol: 3 milligrams
Protein: 3.25 grams
Carbohydrates: 6 grams


February 26, 2018 at 6:02 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe is a CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA. Made with fresh California Avocado, Piquillo Peppers, Spanish manchego Cheese or Crumbled Goat Cheese, and Seasoning. Another Delicious and Healthy recipe from the Diabetic Gourmet magazine website. The Diabetic Gourmet site had a huge selection of Diabetic Friendly Recipes, so check it out today. Enjoy and Eat Healthy in 2018!



1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice *
1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
2 tsp. sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
8 eggs
1/2 cup grated Spanish manchego cheese **
2 Tbsp. chopped Italian parsley
2 Tbsp. extra virgin olive oil, for cooking


1 – In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
2 – Preheat the oven to 400F.
3 – In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
4 – Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.
5 – Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
6 – Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

** Crumbled goat cheese may be substituted for Spanish manchego cheese.

Recipe Yield: Yield: 8 servings.

Calories: 300
Fat: 23 grams
Saturated Fat: 6 grams
Fiber: 3 grams
Sodium: 370 milligrams
Cholesterol: 440 milligrams
Protein: 16 grams
Carbohydrates: 8 grams
Sugars: 1 grams

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