Asian Vegetable and Soba Noodle Salad

March 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for a Asian Vegetable and Soba Noodle Salad to pass along. Some of the ingredients you’ll be needing are Soba, Bell Peppers, Red Cabbage, Jicama, Peanuts, Sesame Oil, Rice Vinegar and more. 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 2021! https://www.diabetesselfmanagement.com/

Asian Vegetable and Soba Noodle Salad

Ingredients
Preparation time: 25 minutes
Chilling time: 1 hour

5 ounces soba
3/4 cup coarsely sliced fresh red bell pepper
3/4 cup coarsely sliced fresh green bell pepper
1 cup sliced fresh red cabbage
1 cup peeled, matchstick-sliced fresh jicama
3/4 cup coarsely sliced green onions
3/4 cup matchstick-sliced unpeeled cucumber
1/4 cup chopped, unsalted peanuts
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1 cup

1 – Bring a medium pot of water to a boil. Add soba noodles, cover, and cook about 5 minutes until noodles are tender yet firm. Place noodles in strainer and rinse with cool water. In a large salad bowl, place sliced red pepper, green pepper, red cabbage, jicama, green onions, cucumber, and peanuts. Add cooled, drained noodles. In a small mixing bowl, whisk sesame oil, vinegar, minced garlic, soy sauce, and black pepper together. Pour dressing over salad and toss ingredients until they are well distributed. Chill for approximately 1 hour before serving.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 19 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 222 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/asian-vegetable-and-soba-noodle-salad/

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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.
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Appetizer of the Week -VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

September 26, 2020 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 – VIETNAMESE BEEF and VEGETABLE SPRING ROLLS. These Spring Rolls are made using Carrots, Jicama, Cilantro, Basil, Mint, Rice Paper Wrappers, and Green Leaf Lettuce. Also included is a recipe for the Dipping Sauce. The Spring Rolls are 77 calories and 9 carbs per serving! Find this 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 2020! https://diabeticgourmet.com/

VIETNAMESE BEEF and VEGETABLE SPRING ROLLS

Ingredients
16 thin slices deli roast beef (about 12 ounces)
1 cup shredded carrots
1/2 cup chopped jicama
3/4 cup torn fresh cilantro
1/2 cup torn fresh basil
1/4 cup torn fresh mint
8 rice paper wrappers (8-1/2-inch diameter)
8 green leaf lettuce leaves, ribs removed

Dipping Sauce:
1/4 cup seasoned rice vinegar
2 tablespoons red jalapeno pepper jelly
1 teaspoon soy sauce

Directions

1 – Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.
2 – Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.
3 – Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.
4 – Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1/8 of herb mixture (about 1/4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.

Recipe Yield: Makes 16 appetizers

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 1 grams
Fiber: 0.6 grams
Sodium: 120 milligrams
Cholesterol: 19 milligrams
Protein: 7 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-beef-vegetable-spring-rolls

Appetizer of the Week – Shrimp and Watermelon Ceviche

August 8, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Shrimp and Watermelon Ceviche. A Diabetic Friendly, Refreshing Summer Dish! The Ceviche is made using Shrimp, Lime Juice, Watermelon, Jicama, Red Onion, Cilantro, Jalapeño Pepper, and Water Crackers. 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 2020! https://www.diabetesselfmanagement.com/

Shrimp and Watermelon Ceviche
This gorgeous low-carb appetizer is perfect for your next dinner on the deck! With South American origins, this dish features the exotic flavor combination of shrimp, watermelon, lime, jicama, cilantro, and jalapeño pepper, all for only 44 calories and 7 grams of carb per serving.

Ingredients
1 pound medium raw shrimp, peeled and deveined
1/2 cup plus 2 tablespoons lime juice, divided
1 cup finely chopped seedless watermelon
1/2 cup finely chopped jicama
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 jalapeño pepper,* minced
56 water crackers

Directions
Yield: 28 servings
Serving size: 2 topped crackers

1 – Remove tails from shrimp; discard. Chop shrimp into small pieces.

2 – Combine shrimp and 1/2 cup lime juice in medium bowl. Cover and refrigerate 1 hour or until shrimp are pink and opaque. Drain; discard juice.

3 – Meanwhile, combine watermelon, jicama, onion, cilantro, jalapeño, and remaining 2 tablespoons lime juice in large bowl. Gently stir in shrimp. Cover and refrigerate at least 30 minutes to allow flavors to develop.

4 – Serve on or with water crackers.

Note: While the shrimp aren’t traditionally cooked, the citric acid from the lime juice “cooks” the shrimp while they are marinating.

*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: 44 calories, Carbohydrates: 7 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 20 mg, Sodium: 132 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/shrimp-and-watermelon-ceviche/

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 – Christmas Eve Salad

December 9, 2016 at 6:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Christmas Eve Salad. Another great recipe idea for the Christmas Dinner Table, Christmas Eve Salad. Made using oranges, jicama, bananas, peanuts, pomegranate seeds, mayo, honey, lime, and spices. A Christmas Eve salad to please everyone! You can find this recipe along with all the other delicious and healthy recipes all on the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Christmas Eve Salad

INGREDIENTSchristmas-eve-salad

1 lime
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon cider vinegar
1 teaspoon chili powder
1 clove garlic, minced
4 oranges, peeled and sectioned
¾ pound jicama, peeled and cut into julienne strips
2 bananas, sliced
2 tablespoons chopped cilantro
¼ cup peanuts, chopped
¼ cup pomegranate seeds

 
DIRECTIONS

1) Remove peel from lime. Juice lime. In blender container, combine mayonnaise, lime peel, lime juice, honey, vinegar, chili powder and garlic. Blend until combined. Refrigerate until ready to use.
2) In bowl, combine orange sections and jicama. Refrigerate at least 1 hour.
3) Before serving, add bananas and cilantro to orange and jicama mixture. Toss with dressing. Top with peanuts and pomegranate seeds.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories120
Protein3g
Carbohydrates15g
Fiber5g
Sugars7g
Fat6g
Cholesterol0mg
Sodium120mg
Saturated Fat1g
https://www.jennieo.com/recipes/925-christmas-eve-salad

Kitchen Hint of the Day!

December 9, 2016 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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All about Jicama….

 
Pachyrhizus erosus, commonly known as jicama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root. (Wiki)

 
Jicama’s health benefits are mainly derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin C, vitam E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and a small amount of protein.

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