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Strawberry Blueberry Salsa

March 4, 2023 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: appetizer, Blueberries, Carrot, Chicken, Cider Vinegar, Cooking, Diabetes, Diabetes Self Management, Fish, Food, Green Bell Pepper, ground ginger, Jalapeno Pepper, Onion, Pork, recipes, salsa, Strawberries, Strawberry Blueberry Salsa

Here’s another recipe for a Salsa, Strawberry Blueberry Salsa. To make this Salsa you’ll be needing Strawberries, Blueberries, Green Bell Pepper, Carrot, Onion, Cider Vinegar, Jalapeño Pepper*, and Ground Ginger. The Salsa is 19 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Strawberry Blueberry Salsa
You’ll love this fresh and fruity homemade salsa! Featuring peak-season berries, it’s a cinch to prepare and the perfect accompaniment to chicken, pork, or fish.

Ingredients
3/4 cup chopped strawberries
1/3 cup chopped blueberries
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
1 tablespoon chopped onion
2 teaspoons cider vinegar
1 teaspoon minced jalapeño pepper*
1/8 teaspoon ground ginger

Directions
Yield: 4 servings
Serving size: 1/4 of total recipe

1. Combine all ingredients in small bowl. Let stand 20 minutes to allow flavors to blend. Serve with grilled chicken, pork, or fish.

*Note: Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Nutrition Information:
Calories: 19 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 2 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/strawberry-blueberry-salsa/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dish of the Week – Seasoned Brussels Sprouts

February 12, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: Almonds, Brussels sprouts, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Garlic, Green Onion, ground ginger, recipes, Seasoned Brussels Sprouts

This week’s Diabetic Dish of the Week is Seasoned Brussels Sprouts. To make this Dish you’ll be needing Brussel’s Sprouts, Reduced Calorie Margarine, Green Onions, Garlic, Salt, Ground Ginger, and Slivered Almonds. There’s 80 calories and 5 net carbs per serving. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Seasoned Brussels Sprouts
Spruce up your Brussel sprouts with garlic and ginger and garnish with toasted almonds. This superfood, a “cool season” crop related to cabbages and other leafy greens, should be easy to find at your local farmers’ market or fresh or frozen at your grocery store.

Ingredients
Preparation time: 25 minutes

6 cups water
1 pound small Brussels sprouts
3 tablespoons reduced-calorie margarine
1 green onion, finely chopped
1 teaspoon (or 1 clove) minced garlic
1 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon slivered almonds, toasted and chopped

Directions
Yield: approximately 3 cups
Serving size: 1/2 cup

1 – Bring the 6 cups of water to a boil in a large pan. Meanwhile, cut an “x” in the stem end of the sprouts for more even cooking. Add the Brussels sprouts to the boiling water. Cook 6–7 minutes (or until tender when pierced with a fork; do not overcook), then drain well. Set aside.

2 – Melt margarine in a large, nonstick skillet over medium heat. Add green onion, garlic, salt, and ginger. Cook, stirring frequently, until onion softens. Add sprouts and gently toss to coat. Heat 1–2 minutes, then sprinkle with toasted almonds.

Nutrition Information:
Calories: 80 calories, Carbohydrates: 8 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 460 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/seasoned-brussels-sprouts/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Jennie – O Turkey Recipe of the Week – Korean BBQ Tacos

December 23, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Black pepper, Brown Sugar, Cooking, Food, Garlic Clove, Garlic Powder, Gochujang Hot Pepper Paste, ground ginger, Honey, Jennie - O Turkey Recipe of the Week, JENNIE-O Lean Ground Turkey, Korean BBQ Tacos, needing Apple Sauce, recipes, Sesame Oil, Soy sauce, Switch

This week’s Jennie – O Turkey Recipe of the Week is Korean BBQ Tacos. To make this week’s recipe you’ll be needing Apple Sauce, Soy Sauce, Brown Sugar, Gochujang Hot Pepper Paste, Garlic Clove, Sesame Oil, Ground Ginger, JENNIE-O® Lean Ground Turkey, Honey, Garlic Powder, and Black Pepper. Toppings include Lettuce, Pickled Red Onions, and Sesame Seeds. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Korean BBQ Tacos
Meet the BBQueen. JENNIE-O® Lean Ground Turkey glazed with a sweet honey-garlic sauce makes these Korean BBQ tacos a zesty addition to your lineup of go-to favorites.

Total Time – 1 Hour
Serving Size – Makes 12 Servings

Ingredients
1/2 – cup apple juice
1/2 – cup soy sauce, divided
1/4 – cup packed brown sugar
1 – tablespoon Gochujang hot pepper paste
2 – cloves garlic, minced
1 – teaspoon sesame oil
1/2 – teaspoon ground ginger
2 – (16-ounce) packages JENNIE-O® Lean Ground Turkey
1/3 – cup honey
1/2 – teaspoon garlic powder
1/2 – teaspoon black pepper
Lettuce leaves
Pickled red onions
Sesame seeds

Directions
1) In small bowl, combine apple juice, ¼ cup soy sauce, brown sugar, Gochujang, garlic, sesame oil and ginger. In large bowl, mix turkey and half the apple juice mixture until well combined. Cover with plastic wrap. Refrigerate 30 minutes.

2) Spray large skillet with non-stick cooking spray. Over medium-high heat, cook turkey breaking up with a spoon, 25 to 30 minutes adding reserved apple juice mixture as it simmers. Lower heat. Continue simmering 15 minutes or until liquid is reduced and meat is starting to caramelize.

3) In a small saucepan, over medium heat combine remaining ¼ cup soy sauce, honey, garlic powder and pepper. Bring mixture to a boil. Simmer 1 to 2 minutes or until mixture is thickened to a glaze consistency. Remove to small bowl.

4) Serve turkey in lettuce leaves with glaze, onions and sesame seeds.
https://www.jennieo.com/recipes/korean-bbq-tacos/

Wild Idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

December 7, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 5 SPICE BBQ BUFFALO RIBS, baking, Buffalo Broth, Buffalo Short Ribs, carrots, Chinese Five Spice, Cooking, Food, Garlic Powder, ground ginger, Onion Powder, recipes, Roasting, Sea salt, Tomato paste, Vegetables, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is 5 SPICE BBQ BUFFALO RIBS. Included are recipes for the Ribs, Roasted Carrots and Onions, and the BBQ Sauce. To make this recipe some of the Ingredients you’ll be needing are Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, Buffalo Broth, Carrots, Tomato Paste and much more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
AUTHOR:
Jill O’Brien

This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS

INGREDIENTS FOR RIBS:
3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

INGREDIENTS FOR ROASTED CARROTS & ONIONS:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

INGREDIENTS FOR BBQ SAUCE:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

DIRECTIONS
5 SPICE BBQ BUFFALO RIBS
1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
REMOVE FROM THE OVEN AND SERVE. YOU WILL LOVE THIS!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Wild Idea Buffalo Recipe of the Week – CURRIED SHORT RIBS

November 16, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Apple Cider, baking, Braising, Cooking, CURRIED SHORT RIBS, Curry, Curry Powder, Food, ground ginger, recipes, Roasting, Sea salt, Vegetables, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild Idea Buffalo Recipe of the Week is CURRIED SHORT RIBS. Included are recipes for the Short Ribs, Vegetables and Curry. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Curry Powder, Ground Ginger, Sea Salt, Apple Cider, Vegetables, and Curry. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

CURRIED SHORT RIBS
This recipe is perfect for when you want a great meal but have limited time. The aromatic flavors will bring the curious to the kitchen. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS
INGREDIENTS FOR RIBS:
2.5 – pounds Buffalo Short Ribs or 2 packages Back Ribs
2 – teaspoons curry powder
1 – teaspoon ground ginger
½ – teaspoon sea salt
2 – cups apple cider, heated

INGREDIENTS FOR VEGETABLES & CURRY:
½ – tablespoon olive oil
4 – tablespoons unsalted butter
1 – onion, peeled and chopped
½ – butternut squash, peeled & cubed
salt and pepper
1 – can coconut milk
1 – tablespoon tamari
2 – teaspoons brown sugar
2 – cloves garlic, chopped
2 – teaspoons red pepper flakes
zest and juice of one lemon, separated
2 – teaspoons curry powder
fresh cilantro or basil, chopped

DIRECTIONS
CURRIED SHORT RIBS
1 – Rinse the ribs under cold water and pat dry. Place the ribs a pan, spacing them apart.
2 – Mix curry powder, ginger, and salt together.
3 – Rub the spice mixture into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot cider and cover with foil. Braise for 1½ hours. Check meat for tenderness. If not done to desired consistency, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – While the ribs are braising, prep the squash, onions, and curry sauce ingredients.
8 – Remove the ribs from the oven and turn over so the tops are now in the pan juices. Cover and allow to rest for 10 minutes.
9 – Transfer the ribs to a cutting board and cut each strip in between the bone. Cover while making the sauce.
10 – In a skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter. Add the onion and the squash and season with a bit of salt and pepper. Sauté until al dente.
11 – While vegetables are cooking, mix the coconut milk, tamari, and brown sugar together and set aside.
12 – Remove vegetables from the pan and transfer to a plate. Add the remaining 2 tablespoons of butter to the pan, along with the chopped garlic and red pepper flakes. Give a quick sauté before adding the lemon zest and curry powder. Stir and sauté for a couple of minutes.
13 – Stir in the coconut milk mixture and bring to a light boil.
14 – Whisk in the lemon juice and return the vegetables to the skillet and stir to coat.
15 – Nestle the cut short ribs into the skillet and heat for about 3 to 4 minutes.
REMOVE FROM THE HEAT, GARNISH WITH FRESH CHOPPED HERBS, AND SERVE. SO GOOD!!!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/curried-short-ribs

Diabetic Side Dish of the Week – Sweet Potato Orange Cups

November 13, 2022 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
Tags: baking, Cooking, CooksRecipes, Diabetes, Diabetic Side Dish of the Week, Food, Granulated Splenda No Calorie Sweetener, Ground Cinnamon, ground ginger, Mini Marshmallows, Orange Juice Apples, oranges, Raisins, recipes, Splenda Brown Sugar Blend, Sweet Potato Orange Cups, Sweet Potatoes

This week’s Diabetic Side Dish of the Week is Sweet Potato Orange Cups. The Cups are made using Oranges, Sweet Potatoes, Granulated Splenda No Calorie Sweetener, Splenda Brown Sugar Blend, Ground Cinnamon, Ground Ginger, Orange Juice Apples, Raisins, and Mini Marshmallows. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

Sweet Potato Orange Cups
Serve as a side dish or dessert.

Recipe Ingredients:
4 small oranges
2 small cooked and mashed sweet potatoes
1/4 cup Splenda® Granulated No Calorie Sweetener
1/4 cup Splenda® Brown Sugar Blend
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange juice
1/2 cup chopped apples
1/4 cup raisins
3/4 cup mini marshmallows

Cooking Directions:
1 – Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.
2 – Preheat oven to 325°F (160°C).
3 – Mix potatoes, Splenda® Granulated Sweetener, Splenda® Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.
4 – Stir in the chopped apples and raisins.
5 – Spoon the potato mixture into the orange halves. Top with the mini marshmallows.
6 – Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; 1 orange cup): Calories: 120; Calories from Fat: 0; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 10mg; Total Carbs: 28g; Dietary Fiber: 2g; Sugars: 21g; Protein: 1g.
https://www.cooksrecipes.com/diabetic/sweet_potato_orange_cups_recipe.html

Jennie – O Turkey Recipe of the Week – Bahn Mi Turkey Burgers

November 11, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Bahn Mi Turkey Burgers, Burger Buns, Coconut Aminos, Cooking, Food, Garlic Powder, Grilling, ground ginger, Jennie - O Turkey Recipe of the Week, Jennie – O Lean Turkey Burger Patties, Lime juice, Oil, Quick Pickled Carrots, recipes, Sriracha Aioli, Switch

This week’s Jennie – O Turkey Recipe of the Week is a Bahn Mi Turkey Burgers. Included are recipes for the Bahn Mi Turkey Burgers, Quick Pickled Carrots, and the Sriracha Aioli. To make the Burger you’ll be needing Coconut Aminos, Lime Juice, Ground Ginger, Garlic Powder, Oil, JENNIE-O® Lean Turkey Burger Patties, Burger Buns, Quick Pickled Carrots, and Sriracha Aioli. Suggested toppings; Cilantro, thinly sliced Cucumber, thinly sliced Jalapeno. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Bahn Mi Turkey Burgers
Looking for a new taste experience? These Bahn Mi Burgers are loaded with flavor! Topped with pickled carrots and Sriracha Aioli, these tasty Vietnamese inspired burgers pack a punch of flavor!

Total Time – 45 minutes
Serving Size – Servings: 4

Ingredients
2 – tablespoons coconut aminos
1 – tablespoon lime juice
1/2 – teaspoon ground ginger
1/2 – teaspoon garlic powder
2 – tablespoons oil
1 – (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 – burger buns or iceberg lettuce
Quick Pickled Carrots; recipe follows
Sriracha Aioli; recipe follows
Suggested toppings; Cilantro, thinly sliced cucumber, thinly sliced jalapeno

Quick Pickled Carrots
1 – cup water
1/2 – cup white vinegar
3 – tablespoons sugar
1 – teaspoon salt
1 – (10-ounce) bag shredded carrots

Sriracha Aioli
1 – cup mayonnaise
1 – tablespoon sriracha sauce, or to taste

Directions
For Quick Pickled Carrots
1) In small saucepan over medium-high heat, combine water, vinegar, sugar and salt. Bring to boil. Place carrots in heatproof container. Pour vinegar mixture over carrots. Let cool 30 minutes. Chill.

For Sriracha Aioli
1) In small bowl, combine mayonnaise and sriracha.

Directions:
1) In small bowl, whisk together coconut aminos, lime juice, ginger and garlic powder.

2) In large skillet over medium-high heat, heat oil. Add patties to skillet. Pour half of the coconut aminos mixture over patties. Cook 3 to 5 minutes. Flip patties. Pour remaining coconut aminos mixture over patties. Cook 5 to 6 minutes or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.

3) Serve patties in buns with Quick Pickled Carrots, Sriracha Aioli and suggested toppings.

Nutrition
Calories – 823
Protein – 27g
Carbohydrates – 42g
Fiber – 2.6g
Sugars – 18.1g
Fat – 58.9g
Cholesterol – 103.1mg
Sodium – 1482.1mg
Saturated Fat – 10.4g
https://www.jennieo.com/recipes/bahn-mi-turkey-burgers/

Diabetic Dessert of the Week – Pumpkin Spice Mini Donuts THURSDAY

November 10, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: baking, Baking powder, Baking Soda, Brown Sugar, Butter, Canned Solid Pumpkin, Cooking, dessert, Diabetic Dessert of the Week, Donuts, Eggs, Food, Granulated Sugar, Ground Cinnamon, ground ginger, Ground Nutmeg, Milk, Pumpkin Spice Mini Donuts, recipes, Salt, Vanilla, White Whole Wheat Flour

This week’s Diabetic Dessert of the Week is – Pumpkin Spice Mini Donuts. To make this week’s recipe you’ll be needing Nonstick Cooking Spray, Granulated Sugar, Ground Cinnamon, White Whole Wheat Flour, Brown Sugar, Baking Powder, Salt, Ground Ginger, Ground Nutmeg, Baking Soda, Canned Solid Pumpkin, Eggs, Milk, Butter, and Vanilla. Enjoy the Donuts! The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Pumpkin Spice Mini Donuts
Perfect for Halloween, Thanksgiving and any time in between, these mini-donuts are jam-packed with cinnamon, ginger and pumpkin flavor!

Ingredients
Nonstick cooking spray
1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 cups white whole-wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/2 cup canned solid-pack pumpkin
2 eggs
1/4 cup (1/2 stick) butter, softened
1/4 cup fat-free (skim) milk
1 teaspoon vanilla

Directions
Yield: 36 donuts
Serving size: 2 donuts

1. Preheat oven to 350°F. Spray 36 mini (1 3/4-inch) muffin cups with nonstick cooking spray. Combine granulated sugar and 1 teaspoon cinnamon in small bowl; set aside.

2. Combine flour, brown sugar, baking powder, remaining 1 teaspoon cinnamon, salt, ginger, nutmeg and baking soda in medium bowl; mix well. Beat pumpkin, eggs, butter, milk and vanilla in large bowl with electric mixer at medium speed until combined. Gradually add flour mixture, beating well after each addition. Spoon scant tablespoonful batter into each prepared muffin cup.

3. Bake 12 minutes, or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 2 minutes.

4. Working one at a time, dip doughnuts into cinnamon-sugar mixture, turning to coat evenly. Return to wire racks; let stand until set. Serve warm or cool completely.

Nutrition Information:
Calories: 115 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 28 mg, Sodium: 157 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-spice-mini-donuts/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Wild idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

November 9, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 5 SPICE BBQ BUFFALO RIBS, baking, Buffalo Broth, Chinese Five Spice, Cooking, Food, Garlic Powder, ground ginger, Onion Powder, Onions and BBQ Sauce, recipes, Roasted Carrots, Roasting, Sea salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild idea Buffalo Recipe of the Week is a 5 SPICE BBQ BUFFALO RIBS. Included is the recipe for the Ribs and also for the Roasted Carrots and Onions and the BBQ Sauce. To make the Ribs you’ll be needing Wild Idea Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, and Buffalo Broth. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

Ingredients for Ribs:

3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

Ingredients for Roasted Carrots & Onions:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

Ingredients for BBQ Sauce:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

Preparation:

1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
13 – Remove from the oven and serve. You will love this!
Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Diabetic Dessert of the Week – No-Bake Pumpkin Mousse Parfaits

October 6, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
Tags: Canned Solid Packed Pumpkin, Cooking, dessert, Diabetes Self Management, Diabetic Dessert of the Week, Food, Gingersnap Cookies, Ground Cinnamon, Ground Cloves, ground ginger, No-Bake Pumpkin Mousse Parfaits, Parfaits, recipes, Reduced Fat Cream Cheese, Reduced Fat Whipped Topping., Skim Milk, Vanilla Fat Free Sugar Free Instant Pudding and Pie Filling Mix

This week’s Diabetic Dessert of the Week is No-Bake Pumpkin Mousse Parfaits. To make this week’s Dessert you’ll be needing Reduced Fat Cream Cheese, Canned Solid Packed Pumpkin, Skim Milk, Vanilla Fat Free Sugar Free Instant Pudding and Pie Filling Mix, Ground Cinnamon, Ground Ginger, Ground Cloves, Reduced Fat Whipped Topping, and Gingersnap Cookies. There’s 138 calories and 17 net carbs per serving. The recipe is from the Diabetes Self Management website where you can 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. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

No-Bake Pumpkin Mousse Parfaits
Pumpkin is king, especially when it comes to fall desserts. And what’s even better than a tasty pumpkin mousse? A tasty pumpkin mousse that doesn’t require turning on the oven! These treats come together in just a few minutes and only require an hour in the fridge to set. They’re positively gourd-geous!

Ingredients
2 ounces reduced-fat cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
3/4 cup fat-free (skim) milk
1 package (4-serving size) vanilla fat-free sugar-free instant pudding and pie filling mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 cups thawed reduced-fat whipped topping, divided
4 gingersnap cookies, crushed

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Add pumpkin, milk, pudding mix, cinnamon, ginger, and cloves; beat 1 minute, or until smooth. Fold in 1 1/2 cups whipped topping.

2. Spoon 1/4 cup mousse into each of eight 6-ounce dessert glasses. Spoon 2 tablespoons whipped topping over each dessert. Top with 1/4 cup mousse. Cover and refrigerate 1 hour.

3. Just before serving, top each parfait with remaining whipped topping and gingersnap crumbs.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 5 mg, Sodium: 249 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-pumpkin-mousse-parfaits/

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