TRIPLE BERRY BAKED BRIE

April 17, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a Triple Berry Baked Brie to pass along. Made using Frozen Puff Pastry, Smucker’s Orchard’s Finest Northwest Triple Berry Preserves, Round Baby Wheel Brie Cheese, Pecans, Egg, and Water. Served with assorted Crackers, Pear slices and/or Apple slices. 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 2022! https://diabeticgourmet.com/

TRIPLE BERRY BAKED BRIE
Recipe for Triple Berry Baked Brie from our Appetizers recipe section.

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices

Directions

1 – Heat oven to 400F.
2 – Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.
3 – Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.
4 – Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
5 – Whisk egg and water in small bowl.
6 – Brush seams with egg mixture.
7 – Place seam-side down on baking sheet.
8 – Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
9 – Bake 25 minutes or until golden brown.
10 – Let stand 20 minutes before cutting.
11 – Serve with crackers and sliced fruit.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 250
Fat: 15 grams
Saturated Fat: 4.5 grams
Fiber: 2 grams
Sodium: 180 milligrams
Cholesterol: 25 milligrams
Protein: 6 grams
Carbohydrates: 23 grams
Sugars: 10 grams
https://diabeticgourmet.com/diabetic-recipes/triple-berry-baked-brie

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

January 6, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! 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/

Pecan-Cranberry Upside-Down Cake
Featuring the flavors of peak-season pecans and cranberries, this moist and delicious flipped cake is the perfect complement for your holiday table! And with only 17 grams of carb per serving, it’s easier to leave room in your meal plan for a decadent slice.

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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/

Appetizer of the Week – Bacon and Cheese Log

December 18, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is a Bacon and Cheese Log. To make this week’s recipe you’ll be needing Cream Cheese, Butter, Bacon, Green Onions, Wisconsin Cheddar Cheese Spread, Pecans, and Parsley. 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 2021! https://www.cooksrecipes.com/index.html

Bacon and Cheese Log
Cheese logs are always a party favorite, especially with bacon in the equation! Serve with lightly salted crackers.

Recipe Ingredients:
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
12 slices (about 1/2 pound) bacon, cooked crisp and crumbled
2 green onions, thinly sliced
1 (6 or 8-ounce) jar process Wisconsin Cheddar cheese spread
1/2 cup finely chopped pecans
Snipped parsley

Cooking Directions:
1 – Beat together cream cheese and butter until smooth. Add bacon and green onions, mixing until thoroughly blended.
2 – Shape into a log about 8-inches long, cover and refrigerate overnight.
3 – Coat log with cheese spread. Roll in pecans and garnish with snipped parsley. Chill.
4 – Serve with lightly salted crackers.
Makes 12 servings.
https://www.cooksrecipes.com/appetizer/bacon_cheese_log_recipe.html

Diabetic Side Dish of the Week – Sweet Potato Casserole

November 21, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Sweet Potato Casserole. To make this week’s Recipe some of the ingredients you’ll be needing are Sweet Potatoes, Splenda® Granulated No Calorie Sweetener, Milk, Orange Juice, Panko Bread Crumbs, Pecans, Syrup, and more! The Casserole is 190 calories and 26 net carbs per serving. 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 2021! https://www.cooksrecipes.com/index.html

Sweet Potato Casserole
A diabetic-friendly side dish to serve with turkey or ham during the holiday season.

Recipe Ingredients:
4 medium sweet potatoes
3/4 cup Splenda® Granulated No Calorie Sweetener
1/2 cup milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko crumbs*
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Lightly grease a 13x9x2-inch baking dish.
2 – Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350°F (175°C).
3 – Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4 – Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.
Makes 14 (1/2 cup) servings.

*Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutritional Information Per Serving (1/14 of recipe; 1/2 cup): Calories: 190; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 30mg; Sodium: 95mg; Total Carbs: 29g; Dietary Fiber: 3g; Sugars: 10g; Protein: 4g.
https://www.cooksrecipes.com/diabetic/sweet_potato_casserole_recipe.html

Wild Rice, Mushroom, and Cranberry Dressing

November 20, 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 Wild Rice, Mushroom, and Cranberry Dressing. It’s getting to that time of year when Dressings are an important part of your Dinner Menus. So I have a recipe for a Wild Rice, Mushroom, and Cranberry Dressing to pass along. To make this Dressing you’ll be needing Water, Salt, Wild Rice, Olive Oil, Mushrooms, Red Onion, Celery, Dried Cranberries, Pecans, Sage, and Black Pepper. The Dressing is 121 calories and 21 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 2021! https://www.diabetesselfmanagement.com/

Wild Rice, Mushroom, and Cranberry Dressing
No offense to traditional stuffing, but this dressing is sure to be a highlight this season. This dish will beautifully complement your holiday turkey — and, best of all, no one will believe this indulgent side contains only 121 calories per serving.

Ingredients
3 cups water
1 teaspoon salt, divided
1 cup wild rice
1 tablespoon olive oil
1 cup chopped shiitake or button mushrooms
1 small red onion, finely chopped
1 stalk celery, finely chopped
1/2 cup dried cranberries
1/2 cup chopped toasted pecans (optional)*
1/2 teaspoon minced fresh sage or 1/8 teaspoon dried sage
1/8 teaspoon black pepper

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

1 – Bring water and 1/2 teaspoon salt to a boil in medium saucepan. Stir in rice. Reduce heat to low; cover and cook 45 minutes or until rice is tender. Drain.

2 – Preheat oven to 325°F. Spray 2-quart baking dish with nonstick cooking spray.

3 – Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, and celery; cook and stir 7 to 10 minutes or until vegetables are tender. Stir in rice, cranberries, pecans, if desired, remaining 1/2 teaspoon salt, sage and pepper. Spoon into prepared casserole.

4 – Bake 20 minutes or until heated through.

*To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Nutrition Information:
Calories: 121 calories, Carbohydrates: 23 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 297 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wild-rice-mushroom-and-cranberry-dressing/

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/

Healthy Pecan Recipes

November 11, 2021 at 6:01 AM | Posted in Uncategorized | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Pecan Recipes. Find some Delicious and Healthy Pecan Recipes with recipes including Creamy Blueberry-Pecan Overnight Oatmeal, Pear-Pecan Cheese Ball, and Slow-Cooker Sweet Potato Casserole with Bourbon Pecans. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Pecan Recipes
Find healthy, delicious pecan recipes, from the food and nutrition experts at EatingWell.

Creamy Blueberry-Pecan Overnight Oatmeal
These overnight oats with Greek yogurt, blueberries and pecans are an easy, on-the-go-breakfast. If desired, reheat the oatmeal before adding the toppings…….

Pear-Pecan Cheese Ball
Sweet pear, salty Cheddar cheese and crunchy nuts make this healthy cheese ball recipe an alluring holiday treat. Serve with an array of crudités and crisp party crackers……

Slow-Cooker Sweet Potato Casserole with Bourbon Pecans
Cooking the sweet potatoes in a slow cooker frees up space on the stove if you’re cooking a big holiday dinner—plus you can serve it straight from the crock if you’d like……

* Click the link below to get all the Healthy Pecan Recipes
https://www.eatingwell.com/recipes/19244/ingredients/nuts-seeds/pecan/

One of America’s Favorites – Pumpkin Pie

October 4, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A slice of pumpkin pie

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling, though other types of squash are more commonly utilized. The pumpkin is a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season.

The pie filling ranges in color from orange to brown and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The spice mixture is called pumpkin pie spice.

The pie is often made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.

Pies made from pumpkins use pie pumpkins which measure about 15 to 20 centimetres (6 to 8 inches) in diameter. They are considerably smaller than jack o’lanterns. The first step for getting the edible part out of the pumpkin is to slice it in half and remove the seeds. The two halves are heated until soft, in an oven, over an open fire, on a stove top, or in a microwave oven. Sometimes the pumpkin halves are brined to soften the pulp instead of being cooked. At this point, the pulp is scooped out and puréed.[citation needed]

The pulp is mixed with eggs, evaporated and/or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice, which includes nutmeg and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Similar pies are made with butternut squash or sweet potato fillings.

Pumpkin pie filling being made

The pumpkin is native to the continent of North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filler. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in southern states as a symbol of Yankee culture imposed on the south, where there was no tradition of eating pumpkin pie. Many southern cooks instead made sweet potato pie, or added bourbon and pecans to give a southern touch.

Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner. Additionally, many modern companies produce seasonal pumpkin pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata. (Libby Select uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)

Pumpkin pies were briefly discouraged from Thanksgiving dinners in 1947 as part of a rationing campaign, mainly because of the eggs in the recipe.

Diabetic Dessert of the Week – Caramel Apple Pecan Cheesecake

September 9, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Caramel Apple Pecan Cheesecake. To make this week’s recipe you’ll be needing Apple Pie Filling, Reduced Fat Graham Crackers, Splenda® Granulated No Calorie Sweetener, Vanilla Extract, Eggs, Caramel Ice Cream Topping, and Chopped Pecans. 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 2021! https://www.cooksrecipes.com/index.html

Caramel Apple Pecan Cheesecake
A sweet way to end a meal anytime of the year.

Recipe Ingredients:

1 (21-ounce) can apple pie filling
1 (6-ounce) reduced fat graham cracker pie crust
2 (8-ounce) containers nonfat cream cheese, at room temperature
1/3 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel ice cream topping
1/3 cup chopped pecans

 

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Reserve 3/4 cup of apple pie filling.
2 – Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, Splenda® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple filling in crust.
3 – Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature.
4 – In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 200; Calories from Fat: 60; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 40mg; Sodium: 320mg; Total Carbs: 30g; Dietary Fiber: 1g; Sugars: 9g; Protein: 8g.
https://www.cooksrecipes.com/diabetic/caramel_apple_pecan_cheesecake_recipe.html

“Meatless Monday” Recipe of the Week – Orange Pecan Whole Wheat Scones

July 26, 2021 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is, Orange Pecan Whole Wheat Scones. Start your day off with a Healthy and Delicious Scone! To make the Scones you’ll be needing All Purpose Flour, Whole Wheat Flour, Brown Sugar, Grated Orange Peel, Margarine, Orange Juice, Reduced Fat Buttermilk, Pecans, and Non Stick Cooking Spray. 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/

Orange Pecan Whole Wheat Scones
Bursting with citrus flavor from orange peel and juice and just a hint of crunch from chopped pecans, these whole-grain homemade scones are sure to delight!

Ingredients
Preparation time: 18 minutes
Baking time: 15 minutes

1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 packed tablespoons plus 1 teaspoon brown sugar
1 teaspoon freshly grated orange peel
2 tablespoons margarine, softened
1/4 cup orange juice
3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
1/4 cup chopped pecans
Nonstick cooking spray

Directions
Yield: 9 scones
Serving size: 1 scone

1 – Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 152 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/orange-pecan-whole-wheat-scones/

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/

Kitchen Hint of the Day!

July 24, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Oh Nuts……….

Eating nuts on a regular basis may improve your health in many ways, such as by reducing diabetes and heart disease risk, as well as cholesterol and triglyceride levels. This nutritious high-fiber treat may even aid weight loss — despite its high calorie count. Almonds, macadamia nuts, hazelnuts and pecans also appear to be quite heart healthy. And peanuts — which are technically not a nut, but a legume, like beans — seem to be relatively healthy.

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