Chewy Cupcake Brownie

Where else can you find a delicious, chewy brownie for under 17 grams of carbs per serving?

Chewy Cupcake Brownie Ingredients
2 1/4 c. flour

1 1/2 c. unpacked brown sugar

3 tbsp. unpacked brown sugar

9 tbsp. unsweetened cocoa

1 1/2 tsp. baking soda

3/4 tsp. salt

1 1/2 c. water

3/4 c. unsweetened applesauce

1 1/2 tsp. apple cider vinegar

4 1/2 tsp. butter or margarine, melted

1 1/2 tsp. vanilla extract


Directions

Preheat oven to 350.

In large bowl, stir together flour, brown sugar, cocoa, baking soda and salt.

In another bowl, stir together remaining ingredients.

Pour water mixture over flour mixture and stir until batter is smooth.

Spray 12 muffin cups with cooking spray.

Fill cups 1/2 full.


Bake until toothpick inserted comes out clean, about 18 to 20 minutes.

Nutritional Facts

Servings

12

Total Fat

0.6g

Sodium

255.6mg

Total Carbohydrate

16.2g

Fiber

0.7g

Protein

1.1g

Saturated Fat

0.2g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

0.2g

Potassium

65.2mg

Sugars

0.6g

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/4263-chewy-cupcake-brownie#JlxR8O7aU4xY7KLc.99

Breakfast Deviled Eggs

With crunchy bits of real bacon, these deviled eggs are delicious at breakfast time, snack time, or anytime!

Breakfast Deviled Eggs Ingredients
12 eggs

1/2 cup yogurt

1/4 teaspoon salt

1 dash pepper

1/3 cup bacon bits — cooked

1/4 cup parsley — chopped


Directions
Hard cook eggs. Cool and shell, or purchase precooked, shelled eggs.

Cut in half. Mash yellow and mix with yogurt, salt and pepper.

Pipe yellow mixture back into shells.

Garnish with cooked, crumbled bacon and chopped parsley.

Refrigerate until ready to serve.

Nutritional Facts
Servings
24
Per serving
84 Calories (kcal)
5g Total Fat
(58% calories from fat)
7g Protein
2g Carbohydrate
188mg Cholesterol
179mg Sodium
Food Exchanges
0 Grain(Starch)
1 Lean Meat
0 Vegetable
0 Fruit
1/2 Fat
0 Other Carbohydrates


diabetic connect

Salmon Chowder

The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture. Recipe by Nancy Baggett for EatingWell.

Ingredients

1 tablespoon canola oil

1/3 cup chopped carrot

1/3 cup chopped celery

4 cups reduced-sodium chicken broth

1 1/2 cups water

1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)

2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped

3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives

1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes

1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon

1 tablespoon Dijon mustard

1/4 teaspoon salt

Freshly ground pepper to taste


Directions

6 servings, about 1 1/2 cups each

Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.

Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.


Nutritional Facts
Servings
6
Per serving
Calories
115
Carbohydrates
4g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
15g
Cholesterol
27mg
Dietary Fiber
2g
Potassium
497mg
Sodium
552mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
2 lean meat
Carbohydrate Servings
0
Vitamin C (50% daily value)
Vitamin A (25% dv)
source of omega-3s.
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After i lost my official pinterest page which was so special because of your all Participations, i decided not to give up and start over,

Cherry Crisp

This recipe is full of sweet, tang and spice, but don't let its complex flavors fool you — this crisp is simple to make, and with only 5 minutes of prep time.

Cherry Crisp Ingredients

Recipe Ingredients:

3 cups cherries, pitted and sliced

2 tsp almond extract

1/3 cup unsweetened coconut milk

For the topping:

1/4 cup hemp seeds

1/4 cup almond flour

1/4 cup coconut flour

2 Tbl coconut oil

1 Tbl water

1 tsp cinnamon

pinch of salt


Directions
In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Make sure there are no pits! In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the cherry filling into one large, 4 medium, or 8 small greased ramekins or oven proof dishes. Top with the crumble mixture and bake for 20 minutes in a preheated 375 degree (F) oven. Remove from the oven and let cool before serving.


Nutritional Facts
Servings
8
Calories - 145
Net Carbohydrates - 10.5g
Total Fat - 10g
Protein - 3g

Read more at: diabeticconnect

Saving Dollars While Eating with Diabetes

It costs about $1.50 more per day to eat healthy food versus less healthy foods, according to research at the Harvard School of Public Health. And with the American Diabetes Association reporting that the average person with diabetes is already spending about $7,900 on medical expenses per year, those extra dollars can add up quickly.

Luckily, there are ways to decrease your food expenses.

Spend slyly

First and foremost, eat meals made by you. That’s right! Set aside Sunday or one day each week to meal plan. To make this process easier, read the circulars and cut coupons first. Then, start your meal planning around what’s on sale. Remember, frozen vegetables and fruits are just as healthy—and may even have more vitamins—than fresh or canned goods. Use a weekly meal planner similar to the one found on the dlife app, and choose recipes that share the same ingredients so there will be less food waste and more dollars spared.

Before heading out the door, get updated on the infamous organic questions. Refer to the Environmental Working Group’s Dirty Dozen and Clean Fifteen. Print out the two lists and bring them with you to the grocery store. Purchase organic versions of fruit and vegetables on the Dirty Dozen list. Save your dollars by buying conventional produce listed on the Clean Fifteen list.

Shop the shops

Next, food shop at multiple stores. Yes, that’s right. Look for the best prices. You can purchase healthier brands offering organic packaged goods and/or natural, no-added-sugar foods at big chains like Costco and Target. You can even use your reward card at chains like Duane Reade to buy foods on sale, such as Greek Yogurts, for as little as $1. Buy shelf-stable foods weekly but produce twice a week to prevent spoilage. This saves mucho dollars by decreasing food waste!

Staple swaps

Finally, swap some of your staple foods for healthier and cheaper versions.

• Swap packaged cereals for store-brand oatmeal
• Swap sugar replacers and diet products for real, unprocessed foods
• Swap canned and even fresh foods for frozen vegetables and fruits
• Swap canned beans with added salt for dry beans
• Swap calorie beverages for water. It’s free!

With the above cost-cutting solutions, you can easily save more than $1.50 a day while eating healthier, less processed foods. After a few weeks, you will have a routine and will know where to get the bargains. Voilà—healthy savings!

Read more at diabeticconnect

Low-Carb Biscuits and Gravy

This spin on the American staple doesn't sacrifice flavor for health. You still get the fluffiness of the biscuit with the saltiness and richness of the gravy without all the carbs and fat.

Ingredients

Biscuits

1 cup Almond Flour

1 Tablespoons, Coconut Flour

3/4 tsp Baking Powder

2 tbsp Butter - Unsalted

3 large egg whites

splash of cream or whole milk

Gravy

1/4 tsp Black Pepper

3/4 tsp Xanthan Gum

2 cup Whole Milk

Directions


Biscuits

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.

Optional: Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!

Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ‘em a little foamy.

Remove mixture from fridge and whisk in the egg whites, breaking up any massive chunks in the dough with your whisk or fork.

Whisk in a splash of heavy cream at the very end. Drop 4 mounds of dough on to a parchment paper lined cookie sheet. Bake for 12-14 minutes, or until biscuits are slightly golden on the tops.

Gravy

Pour milk into skillet and season with salt and pepper

Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.

Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).

Slice open biscuit and spoon gravy on top. Enjoy!

Nutritional Facts
Servings
4
Servings 4.0
Amount Per Serving
Calories 336
Total Fat 26 g
Sodium 527 mg
Total Carbohydrate 20g
Dietary Fiber 5g
Sugars 7g
Protein 13g


Read more at diabeticconnect .com

No-Sugar-Added Soft Peach Ice Cream

 Just five ingredients and the push of a button yield a delicious dessert.


Ingredients

1/3 C non fat dry powdered milk

1C frozen peaches

1C skim milk

1C ice cubes

1/2 tsp vanilla


Directions

Blend in blender, until smooth

Nutritional Facts

Servings

2

Cholesterol

5mg

Calories

138

Sodium

156mg

Carbohydrate

27g

Protein

10g

Fat

trace

Fiber

2g

Read more at diabeticconnect