Tag: Diabetic Recipes

Serves: 6

Ingredients:
1-3 oz. bag microwavable organic popcorn that pops ten cups of popcorn (The brand I buy has organic popcorn, organic palm oil, and salt.)
2 tablespoons unsalted butter
3 tablespoons packed brown sugar
1 tablespoon light corn syrup
1/8 teaspoon vanilla extract

Directions:
Pop popcorn according to package directions. Put popcorn in a large bowl and set aside. Stir the remaining ingredients together in a small saucepan. Keep stirring over medium heat until boiling. Boil, stirring constantly, for one minute. Pour mixture over popcorn and stir to coat. Spread popcorn on wax paper. When cool store one cup servings in ten plastic zipper baggies or airtight containers. Have one serving with a handful of nuts or another good source of protein.

Serves: 1

Ingredients:
2 microwavable sausage links
2 eggs
2 tablespoons whole milk
1/2 tablespoon unsalted butter
1/4 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
1-10 inch organic tortilla shell that is not made with an enriched flour

Directions:
Microwave sausage links according to package directions and cut into small pieces. Beat eggs with milk. Melt butter in a small skillet over medium heat. Add eggs. Cook and stir gently until scrambled eggs are firm. Mix in cheese and sausage pieces. Continue cooking until cheese is melted. Roll up egg mixture in the tortilla like a burrito. Have with a glass of water.

Serves: 24

Ingredients:
1 tablespoon unsalted butter, melted
1/3 cup lightly salted dry-roasted peanuts
4 cups whole grain wheat cereal, like the brand sold in the orange box with athletes pictured on it
1/2 cup light corn syrup
1/3 cup packed brown sugar
1/4 cup organic peanut butter (The brand I buy just has peanuts and sea salt.)
6 tablespoons 60% cacao bittersweet chocolate chips (The brand I buy has 6g sugar in 16 chips.)

Directions:
Brush butter in 24 mini muffin cups. Put nuts in a plastic bag. Hit nuts with the back of a spoon to break them into small pieces. Mix nuts with cereal. In a saucepan, bring corn syrup, brown sugar, and peanut butter to a boil stirring constantly. Boil for one minute stirring constantly. Combine boiled mixture with cereal and nuts. When mixture is cool enough to handle, make mounds with buttered fingers in each muffin cup. Work quickly to complete mounds before mixture cools and hardens. Microwave chocolate chips for one minute or until melted. Stir until smooth. Spoon a small amount of chocolate over each mound. Put muffin tin in the freezer for five minutes or until chocolate hardens. Remove mounds from tin and store in an airtight container.