Tag Archives: diabetic friendly

Spice-Roasted Acorn Squash

9 Sep

IMG_1952Just 1 cup of this cute little pumpkin (including all other winter squashes) is loaded with Vitamin A (60% of DV), C (26%), 5 grams of fiber and plenty of antioxidants, vitamins and minerals. Winter squashes are also shown to reduce inflammation and regulate blood sugar levels…. so how do you cook this delectable veggie? Well, while I love to use butternut squash in soup, I find simply roasting acorn squash in spices and herbs to be warm and comforting too!

 

Ingredients:

1 acorn squash

1/2 tsp coconut oil

1/2 tsp sea salt

1/2 tsp garlic powder

1/2 tsp cinnamon

***you can also skip the spices and use herbs such as thyme, oregano and parsley with the sea salt

 

Directions:

1. Pre-heat oven to 375°. Wash acorn squash thoroughly and pat dry. Cut off stem and bottom of squash, then slice in half and scoop out the seeds. You can discard the seeds or roast them. The skin is edible, so I don’t peel it, but you can if you want or if you’ve purchased a non-organic squash.

2. Cut the halved squash in half again, then cut into 1/4″ wedges (I follow the natural grooves of the acorn squash) so they resemble steak-size fries.

3. In a mixing bowl, combine coconut oil and spices (or the herb options with sea salt).

4. Place the acorn squash wedges in the coconut mixture and coat well. Place on a rimmed baking sheet and roast for 40 minutes.

Serves 2-4

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Orange Ginger Chicken

20 Jan

This Asian delight satisfies taste buds minus the salty, bloated feeling from the rice and soy sauce. Plus, it is packed full of fiber, vitamins and minerals from all of the veggies and it is soy-free, dairy-free, grain-free and low glycemic. Flavor-free? Why of course not, Silly!

 

IMG_1880Ingredients for Chicken:

2 lbs  chicken breast

1/3 cup coconut aminos

1/8 cup apple cider vinegar

zest of one orange

1 orange, juiced (about 1/4 cup)

3 garlic cloves, minced

3 tsp fresh ginger (or 1 1/2 tsp ground)

3/4 tsp sea salt

1 tsp red pepper flakes

30 turns black pepper

1 tsp olive oil

1/4 cup frozen peas

2 red bell peppers, diced

sea salt to taste

broccoli or cabbage slaw

cashew pieces to garnish

2 green onions, chopped, to garnish

 

IMG_1874

Cauli-rice

Ingredients for Cauli-rice:

2 cloves minced garlic

1 tsp olive oil

1 head cauliflower, cut into florets

1 green onion, chopped

sea salt to taste

 

1. Pre-heat oven to 325°. (This can also be cooked in a slow cooker). Place chicken in the dutch oven (or slow cooker).

2. In a separate bowl, mix coconut aminos, apple cider vinegar, orange juice, orange zest, garlic, ginger, sea salt, red pepper flakes and black pepper. Pour over chicken.

3. Bake for 2 hours (or 4-5 hrs in the slow cooker). About 20 minutes before chicken is finished cooking, place cauliflower florets in food processor and pulse into rice-sized pieces. Place garlic and olive oil in saute pan and saute for 1 minute. Add cauliflower, green onion and 1/4 cup water to pan and steam for 5-7 minutes until cooked. Salt to taste and set aside.

4. When chicken is finished, add bell peppers and peas (or remove from slow cooker and place in large saute pan) and cook until liquid is reduced and peppers are soft.

5. Serve chicken over cauli-rice, slaw and garnish with cashew pieces, chopped green onions and a dash of coconut aminos.

 

Serves 6

 

Recipe courtesy of Stephanie Bell