The 4-Ingredient Diabetes Cookbook *Giveaway*

Written by lyricsmama on March 15, 2017 – 4:08 PM -

Did you know that 1 in 3 Americans are currently living with diabetes or pre-diabetes, and most people don’t even know it! I’m included in that number as a type 2 diabetic, but am a firm believer that I will reverse that and regain my life! With numbers like that, I’m sure you know of at least 1 person that has this condition. Unfortunately it’s a condition that runs in my family, as well as my husbands, so that means we’re very in tune and looking at teaching our girls about fitness and healthy eating.

The American Diabetes Association (ADA) has released a new updated Second Edition of Nancy S. Hughes’s cookbook “Simple, Quick and Delicious Recipes Using Just Four Ingredients or Less!” This super easy cookbook includes over 160 recipes that range from beverages to breakfast, dinner to desserts and all of the recipes meet the ADA’s nutritional standards.

Not only will you find great recipes, but there’s also a sidebar to each that has exchanges for people tracking their food intake. There’s also tips and extra info for each recipe, and a listing about kitchen tools.

Everyone can use this cookbook, although it’s geared towards those with diabetes, the recipes are healthy, and a quick prep for those with busy lives. Anyone can use this book and take advantage of the yummy recipes inside.

There’s a few different recipes I can’t wait to try like the Panko Ranch Chicken Strips and Extra Easy Meatballs. Check out one of my favorite recipes from the book below for a sneak peek of what you’ll find inside the book.

FRUIT-SCOOP MUFFIN COBBLER
Serves 8 – Serving Size about 2/3 cup
Prep Time: 5 minutes Cook Time: 1 hour and 15 minutes

Ingredients
1 pound frozen sliced peaches, partially thawed
12 ounces frozen raspberries, partially thawed
1 (7-ounce) package blueberry muffin mix (such as Martha White)
3 tablespoons canola oil

Directions
1. Preheat oven to 350°F.2. Place the peaches and raspberries in a 13-inch by 9-inch baking dish coated with cooking spray.
2. Sprinkle the dry muffin mix evenly over all, drizzle the oil over all and bake 1 hour and 15 minutes or until golden.

COOK’S TIP: This makes a great dessert, but it also makes a great breakfast side to chicken or turkey sausage or Canadian bacon.

EXCHANGES / CHOICES
1 1/2 Fruit 1/2 Starch 1 Fat
Calories 160 Calories from Fat 60 Total Fat 6.0 g Saturated Fat 0.7 g Trans Fat 0.0g Cholesterol 0 mg Sodium 120 mg Potassium 180 mg Total Carbohydrate 26 g Dietary Fiber 4 g Sugars 15 g Protein 2 g Phosphorus 80 mg

Recipe ©2016 by the American Diabetes Association, Inc.® To order this book, please call 1-800-232-6733 or order online at Amazon.com or ShopDiabetes.org.

ENTER TO WIN

Enter to win your very own copy of The 4-Ingredient Diabetes Cookbook.  Enter via the giveaway widget below, and be sure to complete the mandatory entry for all of your entries to be valid.

Good Luck!

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Ziggy Marley’s Jerk Chicken

Written by lyricsmama on March 14, 2017 – 7:24 PM -

One of my favorite types of food is caribbean food. Give me some roti, some curry goat, ox tails, jerk chicken and i’m in heaven! When I was sent the recipe for jerk chicken made by the one and only ziggy marley I had to check it out and of course share. I haven’t made it yet, but ohhhh it’s coming!

Jerk Chicken (serves 6)

Ingredients

– 1 whole chicken, cut into pieces
– 2 Scotch bonnet peppers, seeds removed*
– 1 tablespoon salt, or to taste
– 1 teaspoon black pepper, freshly ground
– 1 teaspoon allspice
– 1 teaspoon nutmeg
– 4 garlic cloves
– 1½ teaspoons thyme, dried
– 1 teaspoon fresh thyme
– ½ cup scallions, chopped
– 1 tablespoon coconut oil
– 1 lemon, sliced into 4 to 6 pieces

Directions

1. Set aside chicken and lemon slices.
2. Using food processor, blend remaining ingredients into a paste.
3. Rub paste all over chicken.
4. Grill chicken over medium or medium-high heat for 5 to 6 minutes on each side, or until thoroughly cooked.
5 Serve with lemon slices.

* Caution: These are very hot. For milder rub, also remove pith and ribs.

Nutrients per serving: 388 calories, 39g protein, 2g carbohydrates, 1g fiber, 24g fat, 122mg cholesterol, 908mg sodium

You can find the entire article and recipe on AARP.org as well you can purchase Ziggy Marley and Family Cookbook on Amazon.com.

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Baked Acorn Squash with Pistachios, Pears and Fresh Herbs – Recipe

Written by lyricsmama on February 15, 2017 – 11:57 AM -

Reaffirm your healthy eating, with the New Year well under way, many of us have abandoned our healthy eating resolutions for the year. With this simple recipe, it will be easy to reaffirm your wellness goals for 2017. Packed with pistachios, this comfort food will fill you up without weighing you down. Not only is this a great dinner idea, it’s also a healthy lunch option for the next day!

Baked Acorn Squash with Pistachios, Pears and Fresh Herbs
Serves 4-6

Ingredients:
2 acorn squash
2 teaspoons neutral tasting oil
1/4 teaspoon sea salt
1/4 teaspoon finely ground black pepper

Filling Ingredients:
2/3 cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
1 fresh red D’Anjou pear
2 teaspoons extra virgin olive oil
2 teaspoons maple syrup
2 teaspoons red wine vinegar
2 sprigs fresh rosemary, finely chopped
8-10 leaves fresh mint, finely chopped
3-4 sprigs fresh thyme, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon finely ground black pepper

Directions:
Pre-heat oven to 400°.

Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.

To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.

Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.

Place under broiler for about 3 minutes, until golden. Serve warm.

About Spork Foods
L.A.-based sisters and celebrity chefs, Heather Bell and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell, Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.

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Lemon Detox Smoothie – New Year, new you!

Written by lyricsmama on January 5, 2017 – 3:40 PM -

Now that the holidays are behind us, it’s time to get back to that healthy you – and lemons are here to help. This wonderful smoothie is a quick, tasty and healthy way to start your day, end a workout, or just as a midday snack.

 

Ingredients:
1 small cucumber
1 cup spinach
1 tbsp lemon juice
1 apple
1 serving plant-based protein powder
1 cup water (or non-dairy milk)
1 cup ice

Directions:
Add all ingredients into a high-speed blender. Blend together and enjoy.

 

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Recipe: Vegetarian Protein Pancakes

Written by lyricsmama on September 18, 2016 – 12:27 PM -

Vegetarian Protein Pancakes

Serves 1

Ingredients
• 1 cup Arrowhead Mills Gluten Free Pancake Mix
• 1 scoop Garden of Life Raw Protein Vanilla
• ¾ cup scoop unsweetened almond milk or rice milk
• 1 tbsp honey
• 2 tbsp cinnamon
• 1 egg, beaten
• 1 tbsp Garden of Life Golden Flaxseed
• ½ cup blueberries

Directions
Mix together all ingredients except blueberries. Fold blueberries into batter and heat in a skillet. Place 1/2 tablespoon of coconut oil into skillet and pour about 1/4 cup of batter for each pancake. Cook each pancake about 2-3 minutes on each side. Serve with honey or maple syrup and enjoy!

Nutritional info
102 calories | 2g Fat | 12g carbs | 9g protein | 5g fiber

Courtesy of Gwen Eager, Garden of Life Product Specialist and certified RAW, Vegan Chef
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