If you think you can’t have sexy, gorgeous food on a diabetic plan – think again! Then read this menu and try these meals. There’s no way you can feel deprived after eating any of the items on this luscious menu. These meals are simple and don’t take a lot of time. You just can’t beat that.
These menu will knock your socks off! Believe me, you don’t have to be diabetic to enjoy a day of meals like this. A perfectly healthy, perfectly scrumptious day’s menu.
This is a fabulous breakfast, lunch or snack. Use the remaining tomatoes with your dinner or save for the next day. They add flavor to almost any dish.
1 Ripe but firm Avocado
2 slices nitrate/nitrite free uncured bacon
1 pint grape tomatoes
grass fed butter
extra virgin olive oil
handful of basil
1 large clove garlic minced
Mixed greens of your choice
Roast tomatoes: Heat oven to 425. Toss tomatoes with chopped basil and minced garlic. Place in oven proof baking dish drizzled with 1-2 tbs. extra virgin olive oil. Bake for 25 minutes (until nicely browned).
Melt 1 tbs. grass fed butter in small skillet. Scramble egg. Cook bacon until crisp.
Slice avocado and remove pit. Place half the egg in each avocado, top with a few tomatoes and crumbled bacon. Serve over a bed of greens.
Turkey Meat Loaf Muffins
Makes 10-12 muffins
1 lb. ground turkey
1 handful (approx. ¼ cup) fresh parsley chopped
1 handful (approximately ¼ cup) fresh cilantro chopped
1 package frozen chopped spinach defrosted and drained in kitchen towel (or squeeze all the water out by hand)
1/3 cup crumbled sheep’s milk feta cheese (or substitute non-dairy cheese)
¼ cup gluten free bread crumbs
¼ cup finely ground cashews and walnuts (mix with g-free crumbs)
1 tbs. Dijon mustard
2 eggs beaten
½ cup finely chopped onion (approx. ½ medium onion)
2 cloves garlic chopped (or 1 tsp. minced from the jar)
1/3 cup ice water
Sea Salt or Himalayan Pink Salt and Pepper to Taste
Preheat oven to 400 degrees
Drain spinach and squeeze dry in kitchen towel to remove all excess water. Mix turkey with spinach, chopped herbs, Dijon mustard, feta cheese, crumbs and ground nut mixture, eggs, garlic, onion and ice water. Add small amount of sea salt and freshly ground pepper. Spray muffin tin with olive oil spray and fill with meat mixture. Bake approximately 25 minutes.
Serve with steamed or roasted veggies.
Zoodles Carbonera (Gluten Free Grain Free Low Carb and Awesome)
You will need some sort of vegetable spiralizer for this or, in the alternative, you can buy the Zucchini Noodles in your local market. Most of them have this item available. Whole Foods has them regularly – but it’s much more economical to make them yourself.
4 large firm zucchini or 1 lb. of “Zoodles”
2 cups of raw cashews
1 small onion chopped
2 cloves of garlic minced
2 egg yolks
2 tbs. extra virgin olive oil
1 tbs. ghee
1/3 cup sheep’s milk grated cheese (pecorino romano) or “non dairy grated cheese”
1 lb. nitrate/nitrite free bacon or 8 ounces pancetta
1 carton unsweetened cashew milk
Pinch of red pepper flakes (optional)
Himalayan Pink Salt
Soak cashews overnight in purified water to cover. Drain and place in blender with 1 cup of purified water. Blend until mixture is the consistency of heavy cream (add water if necessary a little at a time until desired consistency).
Sautee onions and garlic in skillet in 1 tbs. of e.v.o.o. until soft – be careful not to burn garlic. You can saute the onions first and just “sweat” the garlic at the end: toss in garlic until it just begins to soften.
Add onions, garlic, salt, freshly ground pepper, red pepper and egg yolks to cashew sauce in blender.
In a Separate large skillet cook the bacon until brown and crispy or sautee the pancetta so it is just golden. Add zucchini noodles to the pan (dry them on paper towels – then rinse and dry them again with paper towels before cooking). Cook just a few minutes until they are “al dente”. Toss with sauce and cook for just a few more minutes until thick and creamy. If you want a somewhat thinner sauce, add a few tbs. of cashew milk. Top with bacon or pancetta. Sprinkle with pecorino romano or non dairy grated cheese.
Serve with tossed green salad and balsamic vinaigrette or your favorite vinaigrette dressing.