In her own words: "We hope you'll put the ultimate recipes in this book to work for you so your meals are more healthful, easier to make and tastier." — Jessie Shafer, food and nutritional editor of "Diabetic Living"
What we made:
MEDITERRANEAN SALMON SPREAD (Page 391)
(4 servings; 5g carbs per serving)
3 tablespoons light sour cream
2 teaspoons snipped fresh mint
1/8 teaspoon garlic powder
1 6-ounce pouch skinless, boneless pink salmon
1/3 cup bottled roasted red sweet pepper, drained and chopped
16 1-inch-thick diagonal slices zucchini, with centers hollowed out slightly
8 Belgian endive leaves
Snipped fresh mint (optional)
1. In a small bowl combine sour cream, the 2 teaspoons mints and the garlic powder. Stir in salmon and roasted sweet pepper. Cover and chill for 2 to 24 hours.
2. Stir spread. Spoon evenly onto zucchini slices and endive leaves. If desired, garnish with additional snipped mint.
Our assessment: Using hollowed-out zucchini slices and endive leaves is a great way to eat more vegetables and eliminate the carbs and calories in crackers or breads. We didn't miss the carbs at all — the protein in the salmon is filling and the fresh mint and roasted red sweet pepper make it colorful and flavorful. It's a great appetizer, snack or carry-in dish.
According to the American Cancer Society, 25.8 million U.S. adults and children have diabetes and 79 million are prediabetic, meaning that they have higher blood sugar levels than normal and are more likely to develop type 2 diabetes. Complications of diabetes include stroke, heart disease, high blood pressure, blindness, kidney disease, neuropathy and even amputation.
Eating a diet rich in low-carb and high-fiber vegetables helps prevent diabetes as well as helps those with diabetes manage their condition.
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