Hi everyone! I think WebSpider's been doing a wonderful job these past two weeks writing about diabetes, don't you?
Well, you may or may not know it, but today is World Diabetes Day! And I thought the best way to celebrate would be to share some more healthy munchings, this time specifically diabetes-friendly ones. Of course, all of my favorite snacks are already diabetes-friendly - like carrots and alfalfa (and alfalfa salsa!!!) - but we also have a number of yummy recipes that Judy Puppets and I like to whip up in the workshop too!
Keep reading for some of them...
Well, you may or may not know it, but today is World Diabetes Day! And I thought the best way to celebrate would be to share some more healthy munchings, this time specifically diabetes-friendly ones. Of course, all of my favorite snacks are already diabetes-friendly - like carrots and alfalfa (and alfalfa salsa!!!) - but we also have a number of yummy recipes that Judy Puppets and I like to whip up in the workshop too!
Keep reading for some of them...
First off is my very favorite,Raisin-Carrot Muffins!
Ingredients:
*boiling water
*2/3 cup golden raisins (or currants)
*1 1/2 cup all-purpose flour
*1/2 cup whole-wheat flour
*1/2 cup toasted wheat germ
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*1/2 tsp salt
*1/2 tsp ground cinnamon (plus additional to sprinkle on muffin tops)
*1 egg, beaten
*1 1/4 cup buttermilk
*1/3 cup brown sugar
*1/4 cup cooking oil
*1 cup shredded carrots
Preparation:
1. Preheat oven to 400°F. Lightly grease sixteen 2 1/2-inch muffin cups (or line with paper cups). In a small bowl, pour enough boiling water over raisins/currants to cover; set aside.
2. In a medium bowl, combine "dry" ingredients (both flours, wheat germ, baking powder, baking soda, salt, cinnamon). Make a well in the center of this mixture.
3. In a small bowl, combine "wet" ingredients (egg, buttermilk, brown sugar, oil). Add this mixture to the flour mixture. Stir just until moistened (batter should be lumpy). Drain raisins/currants, then gently fold them into the batter.
4. Spoon batter into the muffin cups, filling each about 2/3 full. Sprinkle with additional cinnamon. Bake 18-20 minutes or until golden brown. Let cool for 5 minutes before removing from muffin cups. Serve warm.
***
Next up is a tasty lunch or dinner - Sesame Noodles!
Ingredients:
*1 tbsp peanut butter
*2 tbsp soy sauce (lite)
*1 tsp sesame oil
*3 cloves minced garlic
*1 tsp fresh grated ginger
*2 cups cooked spaghetti
*1/2 cup thinly sliced green bell peppers
*1/2 cup thinly sliced carrots
*1/4 cup minced scallions (green onions)
*1/4 cup bean sprouts
Preparation:
1. In a small saucepan, combine peanut butter, soy sauce, sesame oil, garlic and ginger. Bring to a boil, then simmer for 3 minutes.
2. Combine the remaining ingredients and pour the hot peanut sesame dressing over the pasta and vegetable mixture.
3. Chill and serve cold.
***
Next we have another yummy dessert, All-Star Peanut Butter Cookies! This one is super easy!
Ingredients:
*1 cup sugar
*1 cup peanut butter
*1 egg
Preparation:
1. Preheat oven to 375°F. Grease cookie sheets and set aside. In a medium bowl, combine the sugar, peanut butter, and egg until well-mixed.
2. Using your hands, roll the mixture into 1-inch balls. Place 2 inches apart on greased cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar.
3. Lightly grease a small star-shaped cookie cutter; dip in butter. Press into the center of each cookie.
4. Bake 9 minutes or until edges are set and bottoms are lightly browned.
***
To finish us off, Judy Puppets found a great resource for more tips and tricks to still have sweetness in your foods without having too much sugar.
Have a wonderful autumn weekend everyone!
Ingredients:
*boiling water
*2/3 cup golden raisins (or currants)
*1 1/2 cup all-purpose flour
*1/2 cup whole-wheat flour
*1/2 cup toasted wheat germ
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*1/2 tsp salt
*1/2 tsp ground cinnamon (plus additional to sprinkle on muffin tops)
*1 egg, beaten
*1 1/4 cup buttermilk
*1/3 cup brown sugar
*1/4 cup cooking oil
*1 cup shredded carrots
Preparation:
1. Preheat oven to 400°F. Lightly grease sixteen 2 1/2-inch muffin cups (or line with paper cups). In a small bowl, pour enough boiling water over raisins/currants to cover; set aside.
2. In a medium bowl, combine "dry" ingredients (both flours, wheat germ, baking powder, baking soda, salt, cinnamon). Make a well in the center of this mixture.
3. In a small bowl, combine "wet" ingredients (egg, buttermilk, brown sugar, oil). Add this mixture to the flour mixture. Stir just until moistened (batter should be lumpy). Drain raisins/currants, then gently fold them into the batter.
4. Spoon batter into the muffin cups, filling each about 2/3 full. Sprinkle with additional cinnamon. Bake 18-20 minutes or until golden brown. Let cool for 5 minutes before removing from muffin cups. Serve warm.
***
Next up is a tasty lunch or dinner - Sesame Noodles!
Ingredients:
*1 tbsp peanut butter
*2 tbsp soy sauce (lite)
*1 tsp sesame oil
*3 cloves minced garlic
*1 tsp fresh grated ginger
*2 cups cooked spaghetti
*1/2 cup thinly sliced green bell peppers
*1/2 cup thinly sliced carrots
*1/4 cup minced scallions (green onions)
*1/4 cup bean sprouts
Preparation:
1. In a small saucepan, combine peanut butter, soy sauce, sesame oil, garlic and ginger. Bring to a boil, then simmer for 3 minutes.
2. Combine the remaining ingredients and pour the hot peanut sesame dressing over the pasta and vegetable mixture.
3. Chill and serve cold.
***
Next we have another yummy dessert, All-Star Peanut Butter Cookies! This one is super easy!
Ingredients:
*1 cup sugar
*1 cup peanut butter
*1 egg
Preparation:
1. Preheat oven to 375°F. Grease cookie sheets and set aside. In a medium bowl, combine the sugar, peanut butter, and egg until well-mixed.
2. Using your hands, roll the mixture into 1-inch balls. Place 2 inches apart on greased cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar.
3. Lightly grease a small star-shaped cookie cutter; dip in butter. Press into the center of each cookie.
4. Bake 9 minutes or until edges are set and bottoms are lightly browned.
***
To finish us off, Judy Puppets found a great resource for more tips and tricks to still have sweetness in your foods without having too much sugar.
Have a wonderful autumn weekend everyone!
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