Spinach Pancake Recipe

A few months ago I was the kind of girl who liked fast-food and easy meals. Even with type one diabetes, I always enjoyed to eat these foods, and my blood glucose didn’t liked that. One day my best diabuddy spent a season staying at my house and she was the opposite of me. She likes everything green and healthy! Her bg is so wonderful that made me a bit jealous.
She challenged me to eat like her for the week and see the results on my body and on my bg, and I did. It was shocking! I actually liked to live like that. Eating heathy food helped me control my diabetes and my weight better! In 1 month I lost almost almost 8 pounds!
The secret is to make the foods that you like, but with the right and healthy ingredients! That’s how I created this delicious spinach pancake recipe! I hope you all like it!
Ingredients
  • 5 tablespoons of flour of your preference (whole, oats, etc.). I used oat flakes!
  • 2 tablespoons of chia
  • 3 eggs
  • 150ml of milk
  • 1 teaspoon of coconut oil
  • 5 sauces of spinach
  • Salt to taste
Directions:
1st part
  1. Beat the flour with the chia in the blender first until forming a mixed flour.
  2. Add eggs, milk and coconut oil. Beat until smooth.
  3. Chop the spinach into small pieces (If you have a chopping device, it is very useful).
  4. Add the chopped spinach in the blender and salt.
  5. Beat for 1 minute.
2nd part
  1. In one form, grease the frying pan with a minimum amount of oil.
  2. Put some of the dough in the skillet and when it is ready on one side, turn to cook the opposite side.
  3. Fill with the filling of your preference.
Total Portions: 5
Total Carbohydrates: 50
Carbohydrates per portion: 10
Have a great meal!

The Perfect Paleo Waffle

When Saturday and Sunday roll around, I love waking up and making waffles; they are my favorite weekend treat. Having little bite-sized pieces makes my sense of creativity feel endless- from dipping it in dark chocolate to adding a variety of fruit to my new favorite or sprinkling any type of nut spread. My current obsession is any nut butter from Wild Friends. If you have not heard of Wild Friends, I suggest checking them out my favorites are Chocolate Almond Butter, Cinnamon Raisin Peanut Butter, and Chocolate Coconut Peanut Butter.

These are the only flavors I have tried and I LOVE them all so much, I simply cannot choose between them. If you have not had Wild Friends, I suggest trying them and letting us know which flavor is YOUR favorite. If you have, can you give us suggestions as to which flavor we should try next?!

Ingredients:

  • 3 egg yolks
  • 3 egg whites
  • ¼ cup coconut or nut milk
  • 1 cup gluten free flour (substitutes; almond or brown rice)
  • 1 teaspoon maple syrup
  • 2 tablespoons coconut oil, melted
  • Pinch of salt for taste

Toppings:

  • Wild Friends Chocolate Almond Butter
  • Strawberries
  • Blueberries

Directions:

  • Preheat the waffle iron
  • In a medium bowl, whisk the egg yolks and milk or choice
  • Add in flour and pinch of salt. Combine until smooth, once smooth add in the coconut oil
  • Whisk egg whites for roughly one minute
  • Combine egg whites and batter until smooth
  • Add maple syrup, mix well
  • Scoop desired amount onto a preheated and greased waffle iron
  • Cook until golden

Prep Time: 10 mins
Cook Time: 10 – 15 mins
Total Time: 20 – 25 mins
Serving Size: 4
Calories: 320

Vegetarian Eggs Benedict: The Everything You Need To Know About Diabetes Cookbook

This hearty vegetarian dish will provide you with ample protein and carbohydrates to help you make it through the morning. If you’re not sensitive to dairy, you can also add mozzarella cheese as a topping.

INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • 1 zucchini (courgette), diced
  • 1 tomato, diced
  • 1 cup (160 g) frozen chopped spinach
  • ¼ cup (25 g) pitted black olives, sliced
  • ½ teaspoon
  • dried rosemary
  • 4 eggs
  • 2 gluten-free English muffins, split in half
  • Salt and freshly ground black pepper

Serves 2

  1. Heat the oil in a sauté pan over medium heat. Add the zucchini (courgette), tomato, spinach, olives, and rosemary, lightly season with salt and pepper, and sauté for about 5 minutes until the zucchini and tomato are softened and the spinach is heated through.
  1. Meanwhile, poach the eggs. Fill a skillet (frying pan) with water and bring the water to a low boil. Break the eggs directly into the simmering water and cook for about 4 minutes until the yolk is as you desire.
  1. While the eggs are poaching, toast the muffins in a toaster.
  1. To assemble, place two muffin halves on each plate and top each muffin half with some sautéed vegetables and a poached egg.

Per serving: 489 kcals, 27.7 g fat (1.2 g saturates), 30.3 g carbohydrate (6.9 g sugars), 25.1 g protein, 7.4 g fiber, 2.2 g salt


Recipe from The Everything You Need To Know About Diabetes Cookbook by Dr. Karin M Hehenberger, MD, PhD (CICO Books, $19.95) Photography © CICO Books

How to Make Eggs for A Lot of People at Once

eggs-carton-food

Back in the days before brunch was a big deal, (Do you remember? I barely do.) we could all stroll into our diners and waffle houses, slide into booths and order our scrambles without much, if any, fanfare. Now it seems that even the quaintest of places have all-morning lines that stretch around the corner, and by the time you roll out at 3 p.m., you’re completely sozzled and you’ve spent $13 or more on eggs and potatoes. So we take the problem home: Brunch at our house. We invite our friends. We buy a big bottle of not-as-cheap-as-you’d-usually-buy-because-you’re-saving-so-much-by-brunching-at-home Champagne. And then we have to confront the problem of the short-order cook.

The weekend brunch egg station is known, in the restaurant world, as a certain kind of hell—and there, a kitchen will have a giant griddle and maybe even a second person helping. In your kitchen, you may have only one smallish frying pan and a pot. That is okay. That is all you need.

Lay down some ground rules: It’s okay to give everyone the same kind of egg. If you want to accommodate for different doneness levels of eggs, you are a more gracious host than I am.

Scrambled: These cannot sit (or else you risk rubbery eggs à la continental breakfast at the chain hotel). You will need a very large frying pan, and for everything else to be in place before you bring the just-finished eggs to the table.

Poached: These are actually easier, once you have your poaching game down. Do them in advance, store them in a bowl of water, and reheat in a simmering pot while you’re getting the last things on the table.

Soft-boiled: Same as poached. And you get to keep them in the shell, if that’s comforting to you.

Fried: Accept your fate, short order cook.

Scrambled

About 15 minutes before sitting down at the table, grab your largest frying pan and warm it over low heat. I wouldn’t recommend more than a dozen eggs per frying pan—even a very large one. If you need to make more than 12 eggs, either have two frying pans going, or use a roasting pan—the one you use to make gravy on Thanksgiving—over two burners. Crack two eggs per guest into a large bowl, add a good pour of water or milk, a fat pinch of salt and a good grind of pepper, and…

Interests - Select all that apply