Diabetic Recipe of the Week: Garden Veggie and White Bean Chili

Makes: 6 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients
1 Tbsp. olive oil
1 cup chopped onions (about 1 onion)
1 cup diced carrots
2/3 cup diced zucchini
2/3 cup coarsely chopped cauliflower
2 garlic cloves, minced
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 tsp. chili powder, hot or mild
1 tsp. ground coriander
1/8 tsp. ground cloves
1/4 tsp. cayenne pepper
2 cans navy beans, drained and rinsed
1 can (4 oz.) diced green chilies
3 cups low-fat, reduced-sodium chicken broth
1/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup grated reduced-fat Monterey Jack cheese
Preparation
1. In a stockpot, heat the oil over medium-high heat. Add the onions and saute for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and saute for 5 minutes.
2. Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and saute for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.
3. Remove the pan from the heat and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.
This recipe is from Diabetes Forecast Magazine
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: Veggie Frittata

Makes: 6 servings
Ingredients
1 10 oz. package fresh spinach
2 large onions, chopped
1 tsp. olive oil
1 large red bell pepper, chopped
1 cup red potato, cooked, peeled, and diced
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup, 1 oz. part-skim mozzarella cheese, shredded
2 Tbsp. shredded Parmesan cheese
Preparation
1. Coat a 10-in nonstick skillet with cooking spray and heat over medium-high heat. Add spinach, and saute 2 minutes until wilted. Remove and set aside.
2. Saute onion in olive oil 8 to 10 minutes until browned, stirring occasionally. Add red bell pepper, and continue cooking 2 to 3 more minutes until soft. Add potato and stir in, then add spinach.
3. Combine eggs and whites, salt, and pepper, and whisk to thoroughly combine. Pour egg mixture into the pan and cook over medium-high heat about 7 to 9 minutes or until bottom of frittata is browned.
4. Preheat oven broiler. Sprinkle cheeses over frittata and broil 5 minutes or until lightly browned.
5. Cut into 6 wedges; serve.
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: Black Bean Corn Salsa

Serves: 16
Serving Size: 2 oz. serving
Ingredients
1 15.25 oz. can low-sodium whole-kernel corn, rinsed
1 16 oz. can low-sodium black beans, rinsed
1 cup chopped fresh tomato, or 1 14.5 oz. can fire-roasted tomatoes
1 red pepper, finely chopped, or 1 12 oz. jar of roasted red peppers, drained and chopped
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. dried basil
1 tsp. cumin
2 Tbsp. lime juice
baked tortilla chips
Preparation
1. Combine all ingredients except tortilla chips. Refrigerate 1 to 2 hours before serving.
2. Serve salsa with baked chips, or top grilled chicken, halibut, or salmon.
This recipe appeared in the Summer 2012 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: Pork and Green Onion Tacos

Serves: 4
2 tacos per serving
Ingredients
Cooking spray
1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
1 small garlic clove, minced
1 tsp. smoked paprika
1/2 tsp. chipotle powder
1/8 tsp. tsp. salt
12 oz. boneless pork loin chops (about 3/4 inch thick), all visible fat discarded
8 medium green onions (6 to 8 inches long)
8 6-inch corn tortillas
2 cups loosely packed shredded spinach or romaine
1 medium tomato, cut into thin wedges
1 small lime, cut into 4 wedges
Preparation
1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
2. In a small bowl, whisk together the sour cream, cilantro, lime juice, and garlic. Set aside.
3. In a separate small bowl, stir together the paprika, chipotle powder, and salt. Sprinkle over both sides of the pork. Using your fingertips, gently press the mixture so it adheres to the pork.
4. Grill the pork for 3 to 4 minutes on each side, or until it registers 145 degrees on an instant read thermometer. Transfer to a cutting board. Let stand for 3 minutes.
5. Grill the grill onions for 1 to 2 minutes on each side, or until they begin to brown. Transfer to the cutting board.
6. Warm the tortillas using the package directions.
7. Thinly slice the pork diagonally across the grain. Chop the green onions into 1-inch pieces. Layer as follows into the center of the tortillas: the pork, green onions, spinach, and tomato wedges. Spoon the sour creem mixture on top. Serve the tacos with the lime wedges.
This recipes comes from The Go Red Cookbook, by the American Heart Association.
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: Chinese Chicken Stir-Fry

Serves: 6
Serving Size: 1 cup chicken mixture and 1/2 cup rice per serving
Ingredients
1 1/2 cups uncooked instant brown rice
3 Tbsp. cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 Tbsp. dry sherry or fresh orange juice
2 Tbsp. soy sauce (lowest sodium available)
1 Tbsp. plain rice vinegar
2 tsp. chili oil
1 Tbsp. gingeroot, peeled and grated
3 medium garlic cloves, minced
1 lb. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
2 tsp. toasted sesame oil
8 oz. mushrooms, sliced
1 cup diced red bell pepper
1 8 oz. can water chestnuts, drained
3/4 sliced green onions
1/2 cup pecan halves, dry-roasted
1/4 tsp. crushed red pepper flakes
Preparation
1. Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
2. Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
3. In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for one minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
4. In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
5. Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
6. Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over rice.
This recipe is from The Go Red for Women Cookbook, published 2013 by the American Heart Association.
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: Grilled Salmon With Lime

Serves: 4
Ingredients
2 Tbsp olive oil
2 minced garlic cloves
1/4 cup lime juice
1 Tbsp. white cooking wine
2 Tbsp. grated lime peel
1 tsp. honey
1 Tbsp. dried dill
nonstick vegetable cooking spray
4 6 oz. (24 oz.) salmon fillets
4 cups broccoli
1 cup cauliflower florets
1 cup sliced carrots
1 cup long-grain brown rice, cooking according to directions, without salt or fat
Preparation
1.Preheat grill or broiler to medium heat. In a small saucepan add olive oil and minced garlic. Cook 1 minute and stir in lime juice, cooking wine, grated lime peel, and honey. Remove from heat and stir in dill.
2. Brush salmon with olive oil mixture. Spray grill or broiler pan with nonstick vegetable cooking spray. Grill or broil salmon 3 to 4 minutes per side, basting occasionally and turning, until fish flakes easily when tested with a fork.
3. Meanwhile, steam broccoli, cauliflower, and carrots and serve with hot brown rice.
This recipe is from Cornerstones4Care
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: Cool Basil, Mint, and Tomato Salad

Makes: 4
Serving Size: 1 cup
Preparation Time: 15 minutes
Ingredients
2 cups torn romaine lettuce
1 cup torn fresh basil leaves
1 cup coarsely chopped plum tomatoes
1/4 cup chopped fresh mint leaves
2 Tbsp. toasted chopped hazelnuts
2 Tbsp. grated fresh Parmesan cheese
Dressing
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 garlic clove, minced
1 tsp. fresh lemon zest
1/2 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Preparation
1. In a large glass serving bowl, combine the romaine lettuce and basil leaves. Layer the tomatoes, mint, hazelnuts, and cheese on top of the lettuce and basil.
2. For the dressing, whisk together all ingredients. Drizzle the dressing over each portion of salad.
This recipe is from Diabetes Forecast.
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: Fiesta Nachos

Makes: 4
Serving Size: 7 chips with topping
Preparation Time: 25 minutes
Cooking Time: 16 minutes
Ingredients
6 scallions (white part only), thinly sliced
2 garlic cloves, minced
1 medium jalapeno pepper, seeded and diced
1 tsp. salt-free Southwestern seasoning blend (optional)
4 cups (about 28 chips) baked tortilla chips (such as Guiltless Gourmet)
3/4 cup shredded, reduced-fat sharp cheddar cheese (such as Cabot's 75% reduced-fat sharp cheddar cheese)
1/2 large tomato, seeded and diced (about 1/2 cup)
1/4 cup sliced, pitted black olives (sliced into thin rounds)
2 Tbsp. fresh cilantro
Preparation
1. Preheat the oven to 400 degrees. Meanwhile, coat a small skillet with cooking spray. Add the scallions and saute over medium-high heat for 2 minutes. Add the garlic, jalapeno pepper, and if desired, Southwestern seasoning blend. Saute for 2 minutes more. Remove the skillet from the heat and set aside.
2. Coat a large baking sheet with cooking spray. Arrange the tortilla chips close together on the baking sheet, and bake for 5 minutes.
3. Sprinkle the chips with the cheese and scallion-garlic mixture. Bake for 5 to 7 minutes, until the cheese melts. Add the nachos to a serving platter, and top with tomato, black olives, and cilantro.
This recipe is from Diabetes Forecast.
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: Parmesan Pesto Pita Wedges

Makes: 16 triangles
Serving Size: 6 triangles
Ingredients
1/4 cup prepared pesto sauce
6 6-inch whole-wheat pita breads, split
2 Tbsp. freshly grated real Parmesan cheese
Preparation
1. Preheat the oven to 350 degrees.
2. Spread 1 tsp. pesto sauce on the smooth outer side of each pita half. Sprinkle each with 1/2 tsp. Parmesan cheese. Cut each pita half into 8 equal wedges. Place in a single layer on large, rimmed baking sheets.
3. Bake for 8 to 10 minutes or until crisp and golden. Serve immediately, or store in an airtight container until ready to serve.
This recipe is from Diabetes Forecast
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: Turkey Stroganoff

4 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
8 oz. wide egg noodles

2 tsp. poppy seeds
Olive oil cooking spray
12 oz. fresh turkey breasts, cut into thin strips
1 small red onion, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 large portobello mushrooms, stemmed and thinly sliced
1 Tbsp. canola oil
1 1/2 Tbsp. flour
1 1/2 cups reduced-sodium beef broth
1/2 cup reduced-fat sour cream
1 1/2 tsp. Dijon mustard
1 1/2 Tbsp. fresh minced parsley
Preparation
1. Cook the noodles according to the package directions. Drain the noodles and return them to the pot. Add the poppy seeds and toss gently.
2. Coat a large skillet with olive oil cooking spray. Add the turkey and onion, toss with the salt and pepper, and saute for five minutes, until the onions are soft. Add the mushrooms and saute for three to four minutes, until the mushroom are soft and the turkey is cooked through. Transfer the turkey-vegetable mixture to a bowl; set aside.
3. Heat the canola oil in the skillet over medium heat. Add the flour and cook for one minute. Gradually add the broth and cook for about four minutes, stirring with a wood spoon, until the sauce thickens.
4. Reduce the heat to low. Blend in the sour cream and mustard. Return the turkey-vegetable mixture and any accumulated juices to the skillet. Cook just until heated through, do not boil.
5. Divide the noodles among individual plates and top with the Stroganoff. Garnish with fresh parsley.
This recipe is from Diabetes Forecast.
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: Onion and Herb Frittata

6 servings
Serving Size: 1/6 of frittata
Preparation Time: 20 minutes
Cooking Time: 27 minutes
Ingredients
1 Tbsp. olive oil, divided

1 cup chopped onion
3 whole eggs
5 egg whites
1/2 cup fresh minced basil
2 Tbsp. minced fresh chives
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. hot sauce
2 Tbsp. freshly grated Parmesan cheese
Preparation
1. Preheat the oven to 350 degrees. In a large ovenproof skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and saute for 5 to 7 minutes, until soft. Remove the onion from the skillet; set aside.
2. In a medium mixing bowl, combine and beat the whole eggs, egg whites, basil, chives, salt, pepper, and and hot sauce. Fold in the sauteed onion.
3. Add the remaining oil to the skillet; turn the heat to medium low. Pour in the egg mixture and let it cook undisturbed for about 10 minutes, until the bottom is set.
4. Transfer the skillet to the oven. Bake the frittata 10 to 12 minutes, until the top is set. Turn the oven to broil. Sprinkle the Parmesan cheese on top of the frittata. Broil just until the cheese melts and the top is golden brown.
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: Apple Cinnamon Couscous Breakfast

8 servings
Serving Size: 1/2 cup
Preparation Time: 5 minutes
Cooking Time: 18 minutes
Ingredients
1 1/2 cups fat-free milk

1 Tbsp. agave nectar
1 12/ tsp. cinnamon
1 cup couscous
1 small apple with peel, grated
1/4 cup roughly chopped dried cherries
1/4 cup unsweetened apple juice
2 Tbsp. toasted chopped walnuts
Preparation
1. In a saucepan, bring the milk, agave nectar, and cinnamon to a boil. Add the couscous, cover, and turn off the heat. Let the couscous rest and absorb the milk.
2. When the couscous has absorbed the milk, add the grated apple, dried cherries, apple juice, and walnuts.
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: Bacon Quiche

Makes: 10 servings
Serving Size: 1/10 of pie
Preparation Time: 30 minutes
Cook Time: 50 minutes
Ingredients
2 lean turkey bacon slices
1 1/2 cups egg substitute
2 eggs
1 cup reduced-fat, extra sharp cheddar cheese
1/2 cup 1 percent milk
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 cups fat-free cottage cheese (small curd)
2 tsp. olive oil
1 cup sliced mushrooms
2 cups sliced zucchini
1/4 cup minced fresh basil
1 Tbsp. minced fresh chives
8 1/4 inch slices fresh tomato
Preparation
1. In a non-stick skillet, cook the turkey bacon slice on both sides until browned. Cut into pieces and set aside.
2. Beat together the egg substitute, eggs, cheese, milk, flour, baking powder, salt, and cottage cheese.
3. In the same skillet you cooked the bacon, add the olive oil over medium heat. Add the mushrooms and saute for 2 minutes. Add the zucchini and saute for 3 minutes. Add in the basil and chives and cook for 1 minute. Add the vegetable mixture to the egg mixture and mix well.
4. Pour the mixture into a 3-quart casserole dish. Top the quiche with the bacon pieces and arrange the fresh tomato slices over the top. Bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake for an additional 35 minutes or until the pie is set.
This recipe is from Diabetes Forecast.
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: All-American BBQ Sauce

Makes: 6 1/2 servings (makes 3/4 cup plus 1 Tbsp.)
Serving Size: 2 Tbsp.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Ingredients
3 Tbsp. brown sugar
1 tsp. celery seeds
1 tsp. garlic powder
1 tsp. chili powder
1 cup ketchup
2 Tbsp. white vinegar
1 Tbsp. Dijon mustard
1/2 tsp. lemon juice
1/2 tsp. liquid smoke
Preparation
1. Combine all ingredients in a saucepan, and cook over low heat for 25 minutes, stirring occasionally. If you want a spicier sauce, add 1/4 to 1/2 tsp. cayenne pepper.
This recipe is from Diabetes Forecast.
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.

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Diabetic Recipe of the Week: Chickpea Soup With Mini Meatballs

Makes: 6 servings
Serving Size: 1 1/2 cups
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Ingredients
2 tsp. olive oil

1 large carrot, diced
1 large onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp. dried rosemary
2 cans (15 oz. each) chickpeas, drained and rinsed
3 1/2 cups low-fat, reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes
Salt and pepper to taste
Mini meatballs
1/2 lb. lean (93%) ground beef
2 1/12 Tbsp. cold water
1 garlic clove, minced
1 scallion, minced
Salt and pepper to taste
Preparation 
1. Heat the oil in a large pot over medium heat. Reduce the heat to medium low. Add the carrot, onion, and celery, and saute for 7 to 8 minutes. Add the garlic and rosemary, and saute for 2 minutes.
2. Add in the chickpeas, broth, and tomatoes, and bring to a boil. Lower the heat, and simmer for 25 minutes.
3. Meanwhile, make the meatballs. Combine all the meatball ingredients in a medium bowl and form into small meatballs, about 1 Tbsp. each. Coat a large nonstick skillet with cooking spray over medium high heat. Add the meatballs and saute on all sides for 4 to 5 minutes, or until cooked through.
4. Add the meatballs to the soup, and season well with salt and pepper.
This recipe is from Diabetes Forecast.
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.

Related articles

• Diabetic Recipe of the Week: Carrot Apricot Muffins
• Diabetic Recipe of the Week: Spiced Roasted Salmon
• Diabetic Recipe of the Week: Tandori Chicken

Diabetic Recipe of the Week: Agave Cinnamon Mini Scones

Makes: 16 servings
Serving Size: 1 mini scone
Preparation Time: 10 minutes
Cooking Time: 9 minutes
Ingredients
1 1/2 cups of all-purpose flour

1 cup whole wheat pastry flour
2 tsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup buttery spread (such as Smart Balance)
1 large egg
1/3 cup light agave nectar
1/3 cup low-fat buttermilk
2 tsp. fresh grated lemon zest
Preparation
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or coat with butter flavor cooking spray.
2. In a large bowl, mix the flours, cinnamon, baking powder, and baking soda.
3. With a pastry blender or two knives, cut in the buttery spread until the flour mixture is crumbly.
4. In a small bowl, mix the egg, agave nectar, buttermilk, and lemon zest. Add the liquid mixture to the flour mixture and stir until moistened.
5. Lightly flour a clean work surface. With lightly floured hands, turn the dough onto the floured surface. Knead the dough for about 5 minutes, until smooth. Form the dough into a large square about 1/2 thick. Cut the large square into 16 mini squares.
6. Place the mini squares about 1 inch apart on the prepared baking sheet. Bake the scones for 8 to 9 minutes or until golden brown. Serve warm. Store any leftover in an airtight container for up to 4 days.
This recipe is from Diabetes Forecast.
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.

Related articles

• Diabetic Recipe of the Week: Carrot Apricot Muffins
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Diabetic Recipe of the Week: Raspberry Ice Cream Floats

Makes: 4 glasses
Serving Size: 1 1/3 cups
Ingredients
2 cups fresh raspberries

1/2 tsp. Splenda sugar substitute
2 1/2 cups no-sugar added, reduced fat vanilla ice cream (such as Breyers Double Churn No Sugar Added French Vanilla)
3 1/2 cups low-sodium club soda
Preparation
1. Press the raspberries through a fine sieve over a small bowl and discard the seeds. Combine the raspberry pulp and Splenda.
2. Divide the raspberry mixture evenly over four 8 oz. glasses.
3. Spoon 2 Tbsp. of the ice cream into each glass. Stir in 2 Tbsp. of the club soda. Top with about 1/2 cup more of the ice cream and pour in about 3/4 cup of club soda over the ice cream. Serve immediately.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Related articles

• Diabetic Recipe of the Week: Carrot Apricot Muffins
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Diabetic Recipe of the Week: Mediterranean Tuna Salad

Makes: 5 servings
Serving Size: 1 cup
Preparation Time: 15 minutes
Ingredients
Dressing
3 Tbsp. plain nonfat yogurt
3 Tbsp. nonfat mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. honey
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Salad
1 can (15 oz.) chickpeas, drained and rinsed
1 can (12 oz.) white-meat tuna packed in water, drained
1 medium red bell pepper, cored, seeded, and diced (about 1/2 cup)
1/2 cup diced red onion
1/2 cup sliced fresh basil
1 1/2 Tbsp. capers, drained
Preparation
1. In a small bowl, whisk together the dressing ingredients; set aside. In a large salad bowl, combine the chickpeas, tuna, red bell pepper, red onion, basil, and capers. Pour the dressing on the tuna mixture and combine. Serve with crispbread crackers or over greens, if desired.
This recipe is from Diabetes Forecast
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Related articles

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Diabetic Recipe of the Week: Chicken and Sausage Gumbo

Makes: 6 servings
Serving Size: 2/3 cup gumbo, 1/3 cup rice
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Ingredients
1 cup long grain brown rice

2 cups water
2 Tbsp. canola oil
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp. all-purpose flour
1 large onion, chopped
1 large green pepper, cored, seeded, and diced
1 cup okra, cut into 1/2-inch-thick rounds
1 cup chopped celery
2 garlic cloves, minced
1 to 2 tsp. Cajun seasoning
1/2 lb. reduced-fat smoked turkey sausage (cooked), cut into 1-inch-thick slices
1 can (14.5 oz.) diced tomatoes
1 3/4 cup fat-free, low-sodium chicken broth
Preparation
1. Rinse the rice in a fine sieve until the water runs clear. In a medium saucepan, bring the 2 cups water to boiling. Add the rice and bring to boiling. Lower the heat, cover, and simmer for 40 to 50 minutes, until the rice is tender; set aside.
2. In a Dutch oven or large skillet, heat the canola oil over medium-high heat. Add the chicken and saute for 5 to 6 minutes, until cooked; set aside.
3. Add the flour to the pan. Cook the flour over medium-high heat for 2 minutes. Add the onion, green pepper, okra, and celery and saute for 1 minute. Add the Cajun seasoning and saute for 1 minute more.
4. Add the cooked chicken, sausage, tomatoes, and broth and cook for 5 to 6 minutes, until the soup is heated through. Serve in individual bowls over the cooked brown rice.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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