“Meatless Monday Recipe of the Week – Rainbow Roots Slaw with Tahini Parsley Dressing

November 15, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is a Rainbow Roots Slaw with Tahini Parsley Dressing. To make this week’s recipe you’ll be needing Garlic Parsley, Ground Cumin, Tahini, Lime Juice, Green Cabbage, Carrots, Bosc Pear, and Red Beets. 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/

Rainbow Roots Slaw with Tahini Parsley Dressing

Ingredients
Tahini Parsley Dressing
1 small clove garlic, minced
1/4 cup minced fresh flat-leaf (Italian) parsley
1 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 cup tahini
2 tablespoon freshly squeezed lime juice
1 tablespoon extra virgin olive oil
2 tablespoons filtered water (approx.)

Rainbow Roots Slaw
2 cups shredded green cabbage
2 large carrots, grated
1 firm pear (such as Bosc), grated
2 medium red beets, peeled and grated (*see Tip)

Directions
Yield: 4 servings

1. Dressing: In a small bowl, whisk together garlic, parsley, cumin, salt, tahini, lime juice, and oil. Whisk in 1 tablespoon water. If the dressing is too thick, add the remaining water (or more, as needed).

2. Slaw: In a large bowl, toss together cabbage, carrots, and pear. Add dressing and toss until vegetables are well coated. Add beets and toss to coat.

*Tip: Yes, the beets are eaten raw in this recipe. Beets stain everything, so you may want to wear rubber gloves when you peel and grate them.

The beets are added last so they don’t turn the whole salad red.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:
Calories: Slaw: 64, Dressing: 88 calories, Carbohydrates: Slaw: 15 g, Dressing: 3 g, Protein: Slaw: 1 g, Dressing: 2 g, Fat: Slaw: 0 g, Dressing: 8 g, Fiber: Slaw: 4 g, Dressing: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/rainbow-roots-slaw-tahini-parsley-dressing/

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Appetizer of the Week – Baba Ghannouj (Eggplant Dip)

December 12, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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This week’s Appetizer of the Week is a Baba Ghannouj (Eggplant Dip).This week’s Dish is made using Large Eggplant, Garlic, Tahini, Lemon Juice Parsley, Cayenne Pepper, and Olive Oil. The Dish is 74 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 2020! https://www.diabetesselfmanagement.com/

Baba Ghannouj (Eggplant Dip)
Low-carb and requiring just seven simple ingredients, this traditional Middle Eastern dip is perfect for combining with pita bread, crackers or crudités for a flavor combination that can’t be beat.

Ingredients
Preparation time: 13 minutes
Baking time: 20 minutes

1 large eggplant
2 cloves garlic, minced
2 tablespoons tahini (sesame seed paste)
3 tablespoons fresh-squeezed lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon cayenne pepper
1 teaspoon olive oil

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

1 – Preheat oven to 400°F. Cut eggplant in half lengthwise. Place it on a baking sheet with cut sides down. Bake in hot oven for approximately 20 minutes, until skin is dark and eggplant is soft and cooked through when pierced with a fork. Meanwhile, place garlic in a small mixing bowl; add tahini and lemon juice. When eggplant is done, remove from oven and run cold water over eggplant halves for one minute. Drain water and cool slightly. Remove skin (it will peel back easily). Dice the eggplant and place it in bowl with tahini mixture. Mash the eggplant with the other ingredients to make a lumpy dip. Sprinkle with parsley and cayenne pepper, and drizzle the olive oil over the top of the sauce. Chill until serving time. Serve with pita triangles.

Nutrition Information:
Calories: 74 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 8 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/baba-ghannouj-eggplant-dip/

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Your one-stop resource for advice, news and strategies for living with diabetes.

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* 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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Savory Pumpkin Hummus

October 27, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s another Diabetic Friendly Dish Recipe, Savory Pumpkin Hummus. To make this Dish you’ll be needing Can of Solid Packed Pumpkin, Fresh Parsley, Tahini, Lemon Juice, Garlic, Ground Cumin, Salt, Pepper, Ground Red Pepper, and assorted Vegetable Sticks. The Hummus is 38 calories and 3 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 2020! https://www.diabetesselfmanagement.com/

Savory Pumpkin Hummus
Looking for a different spin on pumpkin season? You’ll love this simple, low-carb hummus recipe. With only 38 calories and 4 grams of carbohydrate per serving, it’s a perfect complement to veggie sticks.

Ingredients
1 can (15 ounces) solid-pack pumpkin
3 tablespoons chopped fresh parsley, plus additional for garnish
3 tablespoons tahini
3 tablespoons fresh lemon juice
3 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper, plus additional for garnish
Assorted vegetable sticks

Directions
Yield: 1 1/2 cups (about 12 servings)

1 – Combine pumpkin, 3 tablespoons parsley, tahini, lemon juice, garlic, cumin, salt, black pepper, and 1/8 teaspoon ground red pepper in food processor or blender; process until smooth. Cover and refrigerate at least 2 hours to allow flavors to develop.

2 – Sprinkle with additional ground red pepper, if desired. Garnish with additional parsley. Serve with assorted vegetable sticks.

Nutrition Information:
Calories: 38 calories, Carbohydrates: 4 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 101 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/savory-pumpkin-hummus/

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/

Diabetic Dish of the Week – Spicy and Sweet Roasted Red Pepper Hummus

February 14, 2017 at 6:07 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Spicy and Sweet Roasted Red Pepper Hummus. A perfect appetizer, side dish, or lunch. Enjoy and Eat Healthy!

 
Spicy and Sweet Roasted Red Pepper Hummus
Ingredients
1 (15 ounce) can Bush’s Garbanzo Beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground roasted cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 tablespoon chopped fresh parsley
Directions
1 – In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, nutmeg, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2 – Sprinkle the hummus with the chopped parsley before serving.
* Serve with Crackers, Pita Chips, or sliced Vegetables

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