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PB&T Chocolate Pudding

If you live on the East Coast, chances are you are recovering from a snow day this morning. For us, there is no better time than a snow day to try out a new recipe! Besides, if you are going to stay in and cuddle up on the couch, why not make something sweet and healthy to indulge in?

Check out this recipe for my PB&T Chocolate Pudding, straight from “The Everything You Need To Know About Diabetes Cookbook!” The book features 70 healthy and delicious recipes to help you control your diabetes and weight loss, and I also help you navigate the key challenges of living with diabetes. Buy it here now!

Silken tofu gives this pudding body, and it adds protein too. Don’t worry, the addition of the cocoa powder and peanut butter means that no one will know you snuck in the tofu.

1 lb (450 g) silken tofu
1/3 cup (30 g) unsweetened cocoa powder
¼ cup (60 ml) maple syrup or agave nectar
1 tablespoon vanilla extract
3 tablespoons peanut butter

Serves 4–6 

  1. Combine all the ingredients in a food processor or blender and blend until smooth.
  2. Pour the pudding mixture into mini cups or bowls and enjoy.

Per serving (if serves 6): 216 kcals, 12.5 g fat (3.3 g saturates), 15.9 g carbohydrate (11.2 g sugars), 10.2 g protein, 2 g fiber, 0.2 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

Spiced Grain Salad

We continue to bring you healthy recipes from our collaboration with Brasserie Ruhlmann for National Diabetes Awareness Month. Today, check out how to make this spiced grain salad! Including the sauce, the couscous, the vegetables, all the way down to the vinaigrette!

And don’t forget- you can order this and more from a Diabetes friendly menu at both Brasserie Ruhlmann and Le Colonial through the end of the month!

grain-salad

Spiced Grain Salad with roasted vegetables and a curried sherry vinaigrette.

Romasco Sauce

  • 16oz Piquillo pepper
  • 0.5oz Jalapeno chopped
  • 2oz Almonds chopped
  • 1oz Breadcrumbs
  • 1pc Garlic
  • 0.1oz Cumin
  • 0.1oz Cayenne
  • 2oz Sherry wine
  • 4oz Olive oil

Combine the peppers, jalapeno, almonds, crumbs; cumin, cayenne and sherry within a blender until smooth slowly drizzle in the oil until thickened. add salt and pepper

Spiced Couscous Salad

  • ¼ cup olive oil
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon coriander seeds
  • 4 to 5 cardamom seeds
  • 2 strings of saffron
  • ½ cup chopped dried cranberry
  • 1 pound couscous
  • 2.5 cups of vegetable stock
  • 2 teaspoons olive oil
  • 3 cloves garlic (peeled/diced or crushed)
  • 1 teaspoon grated ginger
  • pinch of diced / dried chili pepper
  • ½ of each bell pepper diced, red, yellow and green
  • 1 Spanish onion diced
  • 1 cup cooked quinoa
  • 1 cup cooked faro wheat
  • 1 cup cooked wheat berry
  • 1/2 fennel bulb – diced
  • ¼ cup grated carrot
  • 4 diced Portobello mushroom – roasted in a pan
  • ¼ cup parsley – chopped

To make the Spiced Couscous: Bring vegetable stock to a boil and reserve.

Heat the olive oil, add spices and cook till its aromatic, add the couscous and lightly toast, 2-3 minutes. Top with the boiling stock, stir once and cover with plastic wrap. Allow this to cook for 10-15 minutes. Once the couscous is cooked and all liquid absorbed, separate all the grains using a fork.

Heat up 2 tablespoon of olive oil, add ginger, chili, onions and garlic, and then add bell peppers, cook lightly, reserve.

In a large bowl, combine the quinoa, wheat berry, faro wheat, spiced couscous, bell pepper mixture, raw fennel, roasted Portobello, grated carrot, parsley and season with salt and pepper. Reserve hot.

Roasted Root Vegetables (equal parts)

  • Bell pepper
  • Baby carrots – peeled

Blanched vegetables

  • Asparagus
  • Wax beans

Row vegetables

  • Snap peas
  • Avocado

To make the Roasted Root Vegetables: In a large bowl, toss each individual vegetables in olive oil, honey, crushed garlic, thyme, rosemary, salt and pepper; put each vegetable onto a sheet pan and roast at 500°f until tender and caramelized; repeat for all vegetables separately.

Curried Sherry Vinaigrette

  • 2 tablespoons madras curry
  • ¼ cup honey
  • 1 cup olive oil
  • ½ cup sherry vinegar

To make the Curried Sherry Vinaigrette:  In a medium sauce pot over low heat, toast the madras curry powder for 5-7 minutes until fragrant; add the honey and slightly caramelize. Combine with the olive oil and sherry vinaigrette. Cool and reserve.

To make the Spiced Couscous Salad:  Season the grain salad with a small amount of the curried sherry vinaigrette. In a salad bowl, spoon a small amount of the warm grain salad in the bottom. Warm a mixture of the roasted vegetables in the oven and place above the grain salad. Finish with a small amount of the curried sherry vinaigrette and sage and thyme from the roast vegetables.

ENJOY!

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