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diabetes friendly

grilled mediterranean avocado toast

by Jackie Newgent  |  July 3, 2020  |  3 Comments
You don’t need burgers for the barbecue … cook up this Grilled Mediterranean Avocado Toast. And you don’t need to wait for the afternoon for a cookout … grill this glammed up toast for breakfast or brunch. Grilling the avocado, bread, and tomatoes adds delightful smokiness to this recipe. Adding ground coriander or cumin creates earthy interest in the mashed avocado. Topping this with any protein pick you wish makes this a versatile and very personal meal. I went with a plant-based breakfast sausage here. Chickpeas or edamame work well, too. And finishing with pine nuts, black sesame seeds, and fresh basil creates bonus yumminess. Now, go get your grill on (even if it’s simply a grill-pan on the stovetop)!
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roasted orange bell pepper soup

by Jackie Newgent  |  November 22, 2018  |  3 Comments
I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely! Note: The theme for this month’s Recipe Redux is “Souper Soups on the Move.”
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mexican brunch salad with pan-charred vegetables

by Jackie Newgent  |  November 5, 2017  |  0 Comments
Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it! Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried...
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eggplant roast with tahini sauce

by Jackie Newgent  |  October 26, 2017  |  2 Comments
A roast doesn’t have to be made with meat … especially when you’ve got an eggplant roast with tahini sauce on your plate! This 100% plant-based roast is inspired by the concept of a meaty roast as well as the eggplant dip, baba ghanoush. The result is basically deconstructed baba ghanoush! But it looks and acts as a roast that you carve. How’s that for a vegan dish with wow!
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cauliflower “hash brown” patties

by Jackie Newgent  |  September 8, 2017  |  2 Comments
I was recently asked by someone with diabetes if I had a lower-carb version of a hash brown patty. I didn’t at that time, but now I do! Here’s the delicious result—-with cauliflower swapped in place of potato. These patties do get nicely browned and a slight bit crisp. (These are not deep fried in order to keep them calorie-friendly; so, don’t expect extra crispiness!) My personal trick: Make these in advance and keep chilled in the refrigerator. Then over the next several days, quickly heat the number of patties that you need. Reheat in a toaster oven … or even a regular toaster! (Hint: For those of you who don’t need to curb calories, these can be reheated and...
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