The other day, I started y’all off with a salad dressing that is healthy for you, and can be used for more than just pouring on a salad. Hopefully, you got to try that one out. Today, I’ll share a few more recipes to enjoy. For those of us who are on the run constantly, finding a quick, healthy snack is difficult. In an earlier blog, I shared about my favorite thing to carry around in my purse for those times I just can’t stop to eat somewhere. Larabars are my go-to for fast meals or when I’m in a place where I can’t eat the food provided. Here is the link for that particular blog. However, if you would like to make some healthy protein bars, here’s one for the Diabetic Diet:
Oatmeal Almond Bars
Ingredients
- 1/4 cups sliced almonds
- 1/3 cup honey
- 2 egg whites
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1-1/2 cups uncooked quick oats
Directions
- Preheat oven to 350 degrees F. Place almonds on cookie sheet; toast 8 to 10 minutes or until golden brown. Set aside. Do not turn oven off.
- Combine honey, egg whites, cinnamon and salt in a large bowl; mix well. Add oats and toasted almonds; mix well.
- Drop by rounded teaspoonfuls onto ungreased nonstick cookie sheet. Bake 12 minutes or until lightly browned. Remove to wire rack to cool.
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Throw a few of those in a container and keep them in your car for when you are on the go. Heck, if you live in a hot climate, like I do, the car will provide you bars that taste like they are right out of the oven! 😉
A ton of studies all say the same thing – we should eat every 2-3 hours. This doesn’t mean a full meal, but just a light snack in between our larger meals. It actually increases your metabolism and can help you lose weight! So, keeping healthy snacks handy is a great thing, so we aren’t tempted to pull into that drive through.
Here’s a recipe for your crock pot, also on the Diabetic Diet.
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- Creole-style seasoning to taste
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1 stalk celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 1 (4 ounce) can mushrooms, drained, (or use fresh to avoid added salt !)
- 1 fresh jalapeno pepper, seeded and chopped
- PREP
10 mins
- COOK
12 hrs
- READY IN
12 hrs 10 mins
Directions
- Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
- Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.
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This is something even I can eat if I adapt the recipe a bit. Using fresh mushrooms and making my own Creole Seasoning makes this SCD compliant (and even MORE healthy considering a lot of shelf spices have added sugars in them!)
For those diabetics who think they can’t have sweet desserts, here’s one for you! One of my favorite desserts is grilled pineapple (perfect season for it now too!! ) and this one puts an extra twist on that.
Honeysuckle Pineapple
Ingredients
- 4 slices fresh pineapple
- 1 1/2 tablespoons honey
- 2 tablespoons cherry brandy
- 1 teaspoon lemon juice
Directions
- To Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.
- Preheat grill to medium heat and lightly oil grate.
- Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.
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YUM!! Enjoy! Tune in (or subscribe) to get more restaurant reviews and healthy eating tips/recipes! Thanks!
The Sensitive Eater 