More About ADIPOSEROSE
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Recipes I've Shared:
I call this "Apple Fool" because I'm a fool for McIntosh apples, and because though this tastes like a sinful dessert, it's about as healthy as I know how to make it. It satisfies the need for "something sweet" without breaking the calorie/carbohydrate bank.
This is as good as the store-bought kind--but much, much healthier!
A lower-calorie version of the traditional holiday pie
A delicious and fibre-rich side dish for poultry or ham (and just about any other kind of meat)
Hearty and healthy, especially on a cold winter night
A good heart soup, high in fibre. I soak the beans overnight, drain and rinse several times, to remove some of the sodium and gaseousness.
Made from dried red kidney beans, this recipe is tasty and filling. Served by itself, it's a side dish; served over whole wheat pasta, it's dinner.
Just a quick version of the old favorite.
A diabetic-friendly loaf, similar in consistency to moist bread pudding
I would make this with Splenda and Splenda brown sugar (or equivalent) but haven't been able to figure out the conversions yet . . .
This is one of my favorite Asian dishes, but it's much too salty and highly caloric the way the local Chinese restaurants make it. Substituting brown rice for white and less sodium soy sauce should make a nice dent in both--but note that it's STILL over 636 mg of sodium!
Hearty and satisfyng, and fine for a diabetic main course.
This recipe uses one serving of aspagus with cashew brown rice for part of the filler (it's optional, of course)
This is a wonderful alternative to ho-hum breakfast fare--satisfying, delicious, and perfectly "legal," even for diabetics
I did this with boneless chicken breast, and some chicken boullion (made with OXO, for my UK friends) with diced scallions, and used the stock to make brown rice. It was delightful--the chicken is tender and moist, and wonderful for a cold lunch, or chicken salad, etc.
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The idea of boiled chicken hardly causes great excitement. That is because we are in the habit of boiling chicken until there is no longer any flavor in the bird itself, but the boiling solution tastes great!
In this recipe you do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect.
A chicken salad recipe is also included
This is *not* low sodium--next time, I'll leave the sausages out altogether, and either find canned tomatoes in a more reasonable range, or use fresh--but it is about as low-carb and low-fat as I know how to make it. (I usually only have it on holidays.)