Diabetic Recipe of the Week: Sweet Potato Pecan Pancakes

Makes: 6 servings
Ingredients
1 lb. sweet potatoes, roasted, peeled, and mashed
2 cups skim milk
2 large eggs, beaten
4 Tbsp. reduced-calorie pancake syrup, divided
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 cup chopped pecans, toasted
Preparation
1. Place sweet potatoes, milk, eggs, 1 Tbsp. pancake syrup, and vanilla extract in a medium bowl and blend thoroughly.
2. In a separate bowl, sift together flours, baking powder, pumpkin-pie spice, and salt.
3. Blend sweet potato mixture with flour mixture, and whisk until smooth.
4. Coat a flat griddle with cooking spray and preheat over medium-high heat. Ladle batter onto hot griddle by heaping tablespoons and cook until golden brown, turning once the surface begins to bubble (about 2 minutes per side).
5. To serve, warm remaining syrup with pecans and and pour over pancakes.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Crunchy Fruit and Yogurt Breakfast Parfait

Makes: 6 servings
Ingredients
Nutty Granola
3 1/2 cups old-fashioned oats
1 1/2 cups finely chopped almonds, walnuts, and pecans
1/2 cup maple syrup
pinch of salt
1 tsp. allspice
Preparation
Nutty Granola
1. Mix all ingredients together, stirring well to combine.
2. Line a jelly roll pan with parchment paper. Spread granola on pan and bake at 325 degrees for 30 to 40 minutes, turning once, until golden brown.
Ingredients
Parfait
3 cups fresh or frozen fruit without added sugar (thawed)
3 cups nonfat plain Greek yogurt
2/3 cup Nutty Granola (recipe above)
Preparation
Parfait
1. In a medium bowl, combine all the fruit.
2. Layer 1/4 cup yogurt in 6 tall clear parfait glasses, and top with 1/4 cup fruit and 1 Tbsp. Nutty Granola; repeat once more in each glass.
3. Serve immediately.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Vegetarian Gumbo

Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients
2 Tbsp. canola oil
4 Tbsp. all-purpose flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 stalks celery, chopped
8 oz. sliced brown mushrooms
3 Tbsp. chopped garlic
4 cups low-sodium vegetable broth
1 14.5 oz. can low-sodium diced tomatoes, with juice
6 oz. vegetarian spicy sausage
1 cup chopped okra, fresh or thawed frozen
1/2 cup roasted red pepper
1 1/2 tsp. Cajun seasoning
Black pepper, to taste
4 green onions, chopped
1/4 cup chopped fresh parsley
Hot sauce, for serving
Preparation
1. Heat oil in a heavy skillet (Preferably cast iron) over medium heat. Add flour and cook, stirring frequently, until flour turns golden-brown and smells toasty, about 5 minutes. Add onion, bell pepper, celery, mushrooms, and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
2. Add broth, tomatoes, sausage, okra, roasted red peppers, Cajun seasoning, and pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally, until gumbo begins to thicken and the flavors are blended, about 20 minutes. Stir in the green onions and parsley. Pass hot sauce at the table.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Southern Baked Beans

Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
3 slices bacon, chopped
1 large onion, finely chopped
1 16 oz. can vegetarian baked beans, drained
1/4 cup low-sodium ketchup
3 Tbsp. maple syrup
1 Tbsp. barbecue sauce
1 Tbsp. yellow mustard
1 tsp. dry mustard
Preparation
1. Preheat the oven to 350 degrees. Spray a small baking dish with nonstick spray. Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, 3 to 4 minutes. Transfer to paper towels to drain.
2. Drain off and discard the fat from the skillet and set over medium-high heat. Add the onion and cook, stirring, until softened, about 7 minutes. Remove from heat. Stir in bacon, beans, ketchup, maple syrup, barbecue sauce, yellow mustard, and dry mustard.
3. Spoon the bean mixture into the baking dish. Cover loosely with foil and bake until the edges are bubbly and the filling is hot, about 25 minutes.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.