Tag Archives: diabetic recipes

Juice Recipe: Not for Gringos Green

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This third juice recipe is not for the timid but very tasty and with a wonderful south -of-the-boarder kick to it. We still have 2 kinds of kale which wintered very nicely in our garden and the young leaves are great for salads or juicing. This recipe is vegan, paleo, raw, fat-free and gluten-free.

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Juice Recipe: Not for Gringos Green

Yield: 2 servings

10 leaves of kale stems removed
1 large tomato
1 English cucumber
4 stalks celery
1 carrot
1 bunch cilantro
1 -2 jalapeños (2 if you really like spicy foods)
1 Granny Smith Apple
1 lime peel on
⅓ teaspoon salt or to taste

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Jammin’ Juice: ‘Beet me up Scottie’

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Val and I, and some of our close friends have been juicing lately and we are loving the results. Besides being a great way to lose weight, you are packing a ton of nutritious fruits and veg into your body with all the health benefits such a regime will provide and the juices can also be quite tasty indeed! I am going to post some of our favorites here for you to try. Don’t worry about ratios or accuracy…it’ s all good. Vegan, Diabetic friendly, fat-free, gluten-free.

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Beet Me Up Scottie Juice Recipe

Yield: 2 servings

3 beets
½ small red cabbage
3 florets of broccoli with stems
4 carrots
3 spears pineapple
3 stalks celery
1 toe sized piece of ginger

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Asian Spring Salad with Shrimp

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Val made this fabulous salad for me the other day and I just had to include it in my blog. The  crunch of the almonds, the tang of the pomegranate seeds, the sweet meat of the shrimp, the crisp springtime taste of the asparagus and the sesame, soy and ginger umami of the dressing work so beautifully together it is a feast for the senses  and it is super healthy as well and very filling. This recipe is low-fat, heart healthy and diabetic friendly.

Asian Spring Salad with Shrimp Recipe

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Asian Spring Salad with Shrimp

Yield: 2 generous servings

4 cups finely shredded cabbage
8 cooked asparagus spears sliced into 2 inch pieces
8 oz. cooked shrimp
10 fresh pea pods
2 green onions sliced into 2 inch pieces
2 tablespoons honey roasted sliced almonds
2 tablespoons pomegranate seeds

Suggested garnish: Lemon slices
Suggested dressing: Newman’s Own™ Low Fat Sesame Ginger Dressing

Divide and arrange the above ingredients onto 2 plates as shown

© 2013 Valerie Bradley
http://www.boomercuisine.com

Asparagus Chicken w/ Oyster Mushrooms

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This is a quick and easy stir fry. I used Philippine lemon infused fish sauce but any good quality fish sauce with a squeeze of Meyer lemon juice will do.

Be sure to use the most natural chicken breasts you can obtain and fresh oyster mushrooms. I added a Fresno chile for a mild kick. Use  more than one if you like it hotter. This recipe  is gluten free, diabetic friendly and low-fat .

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Asparagus Chicken w/ Oyster Mushrooms

Yield: 2 generous servings

2 chicken breast tenders sliced thin
1 bunch fresh asparagus spears cut into 2 inch lengths
¼ lb of fresh oyster mushrooms
1-2 fresh Fresno chilies 4 oz. julienne
3 garlic cloves chopped
1 tablespoon Philippine lemon infused fish sauce
2 teaspoons olive oil
½ teaspoon stevia

NOTE: If you can’t find the lemon infused fish sauce just juice 1 Meyer or regular lemon and add it to 2 teaspoons of any fish sauce. Heat oil in a wok or sauté pan. Add garlic and chicken. Stir fry till chicken is nearly cooked then add the remaining ingredients and stir fry for another minute. If you want a sauce that clings you can add 2 teaspoons of cornstarch. Portion and serve

© 2013 Aron David Bradley
http://www.boomercuisine.com

Lean Green Chili w/ Beans

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This recipe is one of my all time faves and is actually an award winner (Honor Roll January 2010 Better Homes and Gardens and it took second place in a local chili cook off). Most people think of red when they think of chili and Texans don’t like other ingredients like beans or hominy mucking up their beefy, spicy concoctions. To those purists this turkey chili might as well be from outer space. Well they’re not far off because all my friends and family agree the taste is out-of-this-world! This is best with fresh tomatillos although it is still good with the canned variety. This is diabetic friendly, heart healthy, low-fat and gluten free.

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Lean Green Chili w/ Beans

Yield: 6 servings

1 ¼ lbs. turkey breast tenders diced
8-10 tomatillos quartered
1- 29 oz. can hominy (white or yellow)
2-15 oz. cans white or great northern beans
1 medium yellow onion diced
1 pasilla pepper stem and seeds removed
1 Anaheim pepper stem and seeds removed
2-3 jalapeno peppers stem removed
1 bunch of cilantro stems removed
1 bunch parsley stems removed
5 cloves garlic finely chopped
1 ½ tablespoons of salt
1 ½ tablespoons of cumin
1 tablespoon coconut or olive oil
1 teaspoon stevia

Wash all vegetables. In a food processor or blender combine tomatillos, all peppers, salt, stevia, cilantro, cumin and parsley with the strained liquid from the hominy. Puree on high speed. Drain beans and set aside. Sauté onions, garlic and turkey breast pieces in oil till nearly done then add beans, hominy and peppers mixture. Reduce to medium heat and cook for 15-20 minutes stirring occasionally. Portion and serve.

 © 2013 Aron David Bradley
http://www.boomercuisine.com

Paleo Chicken Sausage Stir Fry

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This is a quick and easy recipe. I use organic or locally grown produce and free range chicken and grass fed beef as often as I can for all my recipes. I had this for breakfast but any meal of the day would work for this. This is low fat, diabetic friendly, gluten-free and paleo.

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Paleo Chicken Sausage Stir Fry

Yield: 2-3 servings

3 sweet Italian chicken sausages sliced
½ small head of cabbage chopped
5 Crimini mushrooms sliced
1 medium zucchini sliced
1 yellow onion cut into strips
1 red pepper cut into strips
5 cloves garlic chopped
2 teaspoons coconut oil
1 teaspoon salt

Heat a wok or sauté pan with the oil and add the sausage, onions and garlic and stir fry till sausage is cooked. Add remaining ingredients and stir fry another minute.
Serve. OPTIONAL: Add chili flakes or fresh chilies if you like a little kick.

© 2013 Aron David Bradley
http://www.boomercuisine.com

General Tso Eggplant

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It appears that the popular dish general Tso Chicken was not a general’s favorite or even originated in China. It’s origin can be traced to one of two Chinese restaurants in New York in the early 70′s as a dish to introduce Hunan style cuisine to the masses although real Hunan dishes are seldom as sweet and way spicier. So General Tso is an Americanized dish with some Hunan notes. My healthy twist is that nothing is deep fried and is not as sweet as some recipes. This is a  pungent, piquant and gingery way to cook eggplant and is gluten-free and vegan.

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General Tso Eggplant

Yield: 2 generous servings


1 eggplant cut into 1 ½ inch strips
½ red onion julienne
6 large Crimini mushrooms sliced
4 tablespoons gluten-free tamari sauce
1 tablespoon coconut or olive oil
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon water
1 tablespoon seasoned rice vinegar
1 tablespoon garlic chopped
2 teaspoons ginger minced
1 teaspoon chili flakes

Dust eggplant, onions and mushrooms with cornstarch. Mix tamari, vinegar, honey, garlic, water, chili flakes and ginger and set aside. Heat a wok or sauté pan with oil. Stir fry eggplant, onion and mushrooms till they start to brown add seasoning mixture and cook another 1-2 minutes. Serve with rice.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Split Pea with Ham Hock Soup

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My wonderful wife Val had the foresight to purchase some smoked ham hocks from our Farmers market last summer and freeze them for the colder weather entrees. We have the good fortune to have a local red wattle natural pork grower at our market Heritage Farms N. W.

Val picked up 3 of the meatiest, tastiest ham hocks I have ever eaten and we made those the star of our split pea soup. It was almost half meat and so yummy I just had to share this with you all. This is a super easy crock pot recipe and is gluten-free.

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Split Pea and Ham Hock Soup

Yield: 4-6 servings

3 quarts water
2, 2 or 3 ham hocks (depending on how meaty you want your soup)
1 lb. package of split peas
2 carrots sliced
½ yellow onion chopped
2 stalks of celery chopped
1 teaspoons salt or to taste
Place all of the above ingredients into a crock pot™ style slow cooker. Cover and cook at high heat for 3 hours. Skim any excess fat from the top of the soup and remove ham hocks. Separate the meat from the bone and chop it up. Use a hand immersion blender or traditional blender to puree soup. Add ham hock meat, adjust seasoning and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Paleo Stuffing

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Bread-less stuffing? Yes, it’s true and very delicious.My wife Val said “could you make me a whole roasting pan full next time?” Cauliflower is my favorite mashed potato substitute so I figured why not use it to replace the bread. Well it works like a charm. This recipe is low fat, ovo-vegetarian, paleo, diabetic friendly, low-carb and heart-healthy. You can add your own preferential additions like: apples, walnuts, sausage, oysters etc. but it is just fine as is.

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Ready to serve

 

Stuffing just before baking

Paleo Stuffing

Yield 6 servings

1 head cauliflower
3 stalks celery
1 leek
1 red pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 ½ teaspoons salt
1 teaspoon poultry seasoning
4-5 leaves of fresh sage (chiffonade)
Black pepper to taste

Steam cauliflower, set aside. Wash vegetables and dice cauliflower, peppers. celery and thinly slice the leek. Sauté all veggies and seasonings in the olive oil and remove from heat. Beat the eggs and add to stuffing mixture. Bake in a greased casserole dish at 375° for 20 minutes.
Serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Honey Glazed Root Veg with Walnuts

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Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com