Tag Archives: recipes

Recipe! Alternative salad.

We had sliders for dinner the other night. Or, in my case, slider. One is enough for me to feel full anymore, even though the taste is quite satisfying. It’s the carbohydrates in the bun that turn me off. Once in a while, I’ll have a second, without the bun.

Anyway, this isn’t about the sliders. It’s about the salad I made as a go-with for this meal. If you’re looking to make semi-lifestyle changes in the new year, a salad is a great way to replace something like french fries with something that’s more healthy, yet still filling.

My recipe is for a salad that’s a little different. Lettuce is not the main ingredient. I remember seeing Jamie Oliver doing something like this on TV a while back, but I’ve lost track of where and when. It’s a great change of pace when you’re sick of chopping up the lettuce and throwing something familiar on top. It’s actually a really great summer salad, but it works this time of year if you can find ingredients that you like.

I started with a large plate. It helps me to do this on a large plate first, but you can do it in a bowl too. Just give yourself enough space to work with without damaging the delicateness of all of the ingredients.

The recipe begins with a large carrot and a large stalk of celery. Then I got out my peeler. For a recipe like this, it helps to have a sharp peeler. But if you don’t have a sharp one, a little elbow grease will help you get the job done. Just give it a little effort.

I peeled the carrot and celery, then got out a couple of green onions (also known as scallions). I chopped the scallions in half, then sliced each half very thinly lengthwise. Once that was complete, I thinly sliced a medium-sized radish. I also added a little chopped-up red cabbage. Then I chopped some fresh cilantro to help add another layer of flavor. Oh, and I added some tomato too (campari tomatoes, quartered, if you want to know). I love tomatoes, and I almost never go without them on my salad.


I made a lemon vinagrette to mix in with all of this. The lemon helped to mellow the strong flavors of the radish and cilantro. I’m not including the lemon vinagrette recipe… it’s basically red wine vinegar, some olive oil, and the juice from half a lemon. Add in salt and pepper to taste, if you like. So there. I did give you the recipe.

Okay… where was I? I added the lemon vinagrette, made sure my hands were clean, and gently tossed everything together. Sometimes you just have to get your hands messy. I used a large leaf from a head of romaine lettuce as a bed for the salad, and placed everything on top. What do you think?


Total estimated carb count: I have no idea, really. I know there’s a little bit in the carrot, a little in the tomato, and a little in the lemon vinagrette. I’m gonna guess it’s 8g per serving, but that’s just a shot in the dark.

Making this salad was a fun experience, it was easy, it was quick. Next time you’re staring in the fridge dreading another salad, or if you’re looking for a super alternative to something more carby, this may be your answer.

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

Recipe! Roasted Turkey Thighs.

This is not my own recipe… But it’s now mine in the respect that I’ll be going back to this one for some time.

Truth be told, there are two recipes not mine that are now mine in this post. Each with my own spin, based on what I had available at the time of preparation.

First, let’s talk about the salad. I saw Nigella Lawson do something like this on TV, then I added my own twist to it:

Begin with a couple of leaves of red leaf lettuce, then use fresh parsley for the rest of your greens. To that, I added little half-moon slices of red oinion, green olives, and thinly sliced peaches. On top I added some feta cheese. I served it with a peppery lemon vinaigrette (it sounds a lot fancier than it is), and it was delicious.


Now, let’s talk turkey.

There was a sale on turkey thighs at the grocery store. I am not a turkey person, never have been. But The Great Spousal Unit is most definitely a turkey person, and I wanted to do something nice. Since I had never cooked turkey before (true), I went searching on the internet for an easy, but good looking recipe. I found it here. I only deviated slightly in the ingredients. The link has the recipe and some great in-progress photos, but if you don’t want to click over there, here’s the recipe, with the finished product below.

Herb Roasted Turkey Thighs Recipe

2 turkey thighs
A handful of garlic (I used 3 cloves), peeled
A handful of pearl onions, peeled (I didn’t have pearl onions, so I went with about half a red onion)
4 small potatoes, cut into chunks (I used two small-to-medium potatoes)
2 cups unsalted chicken broth
2 sprigs of sage
2 sprigs of rosemary
2 sprigs of parsley
2 bay leaves
a sprinkle of olive oil
salt & pepper, to taste

Preheat oven to 400°F. Let turkey thighs sit at room temperature for about 30 minutes before cooking.
Gather a few leaves from each herb sprig and finely chop to make about 2 teaspoons each. Rub chopped herbs onto each side of the turkey thighs along with a sprinkle of salt and pepper. Place thighs skin side down in a deep roasting pan. Bake for about 30 minutes.

Turn thighs over, then add potatoes, pearl onions, garlic, bay leaves and herb sprigs. Pour in broth and sprinkle all with a little more salt & pepper, then drizzle some olive oil on top. Roast for another 30-40 minutes, until thighs are done and potatoes are tender. Stir the potatoes once during roasting. Remove pan from oven, let thighs and potatoes sit covered with foil for about 20 minutes before serving. Place turkey and vegetables on a serving platter.


Estimated carb count: 30 grams (though you might want to account for a little fat, since turkey thighs have a little more than say, breast meat)

Believe me, this tasted as good as it looks. If you luck into a sale like I did, this is a super autumn meal, even if you ditch the potatoes and just go for the salad and turkey.


My week with Celiac… Day #5

No, I have not been diagnosed with Celiac Disease.

Celiac is another autoimmune disease that occurs in about one half of one percent of the general population. However, according to JDRF, about 1 in 10 people with Type 1 Diabetes is eventually diagnosed with Celiac. According to ADA standards just released, as many as 16 percent of Type 1s could be living with Celiac. During this week, I’ll be living and writing about the gluten-fee life from the perspective of someone newly diagnosed with Celiac Disease.

Thanks to Nikki at Celiabetes for her very valuable information and feedback for this series.

I have to admit that I haven’t gotten too deep into making recipes this week. I’ve got two more days of exclusively gluten free eating left, and I still want to come up with something great. Okay, well, I did make some guacamole to snack on with some lentil chips before dinner.


2 very ripe avacados
1 tablespoon plain yogurt (just to make it creamy)
1 finely diced jalapeno
1 diced tomato
Salt and Pepper to taste
A little chopped fresh cilantro

Add everything in about that order and mix it up. Very tasty.

Also, I’m finding it difficult to stay away from the processed foods this week. That’s partly due to having a busy week, partly because I wanted to check out what’s available in the market, and partly because The Great Spousal Unit has made dinner every night since Monday. Dinner is the one meal during the workweek where I have a little time to do something extra, something unique. But not much of a chance so far. Hopefully tomorrow, because I think we’re going to try to eat out on Saturday night. That should be interesting.

When you eat gluten free… even though you’re eating healthier… there’s still some danger in eating processed foods. When I asked Nikki what foods are her favorites, and if I should try anything specific this week, here’s what she had to say:

“Most gluten-free processed foods (bread, snacks, desserts) are high carb and high GI-Index foods, because they are mostly made from white or brown rice flour, so I find most are not diabetes-friendly. I do occasionally eat processed foods, such as Udi’s frozen pizza crusts, Rudi’s gluten-free tortillas, and a great gluten-free pasta brand is Tinkyada (found at SuperTarget in the pasta aisle and most grocery stores). If you eat cereal, Chex offers several gluten free varieties and many of the co-op stores offer gluten free cereals. There is now a gluten free Rice Krispies that tastes just like “normal” Rice Krispies. They use molasses instead of malt as the ingredient (malt is gluten). In the baking aisle, you’ll likely find a few gluten free cake and brownie mixes from Betty Crocker, Bob’s Red Mill or Gluten Free Pantry. If you can find Gluten Free Pantry Chocolate Truffle Brownie Mix, I highly recommend it. DELISH.”

Anyway, right now it seems like I’m eating less fresh stuff, and more packaged stuff. But actually, I’m still eating more fresh foods than I have for a while. And I’m starting to like how that makes me feel. So it’s not all bad.

What did I eat today?

Breakfast: I scrambled an egg with green onion and tomato, and grated a little manchego cheese on top. Also nuked a gluten free sausage link. Total Carb Count: 10g

Lunch: I had a little chicken breast left from last night’s dinner, along with some more manchego (did I mention that I love manchego cheese?), and a pineapple cup. Total Carb Count: 48g

Dinner: Maureen made some rice along with some ground turkey, and put it in the fridge for me while she went to walk a couple of dogs. Doesn’t sound like much, but I added some homemade chicken stock, tomato, fresh rosemary, and the last of the manchego. In the end, pretty good. Total Carb Count (including the chips and guacamole): 58g

Two more days left in my gluten-free quest. Tomorrow, I’ll try to tackle gluten free bread… and talk about my new favorite cookies!

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

Diabetes Blog Week: Day 1– I’d like Wildcards for $200.00, Alex.

Welcome to Diabetes Blog Week! This is the third year of Diabetes Blog Week, started by Karen over at Bitter~Sweet Diabetes. All of the D bloggers are given a subject to write about each day for a week, and after we publish that day’s installment, we go back and link our posts on her site. That way, a lot of posts on a single subject (from around 150 bloggers) are accessible in one forum. If there’s a subject that’s too difficult to write about, we can choose from one of two Wildcard ideas. Today’s subject: Find a Friend. Write about a D-Blog that you like reading, but people may not know about.

Well, that’s a difficult subject for me. I’ve only known of the DOC (and all of you great bloggers) for around six or seven months. There are bloggers that I read all the time. But every week I come across one or two that I haven’t seen before. And they all have something useful, inspiring, or interesting to say to me. I think it’s fair to say that for me, every blog is still new, every post a hidden gem. That makes it difficult to pick a favorite. Especially a favorite that all of you don’t already know about.

So I’d like to go off the board and choose the Something Good to Eat Wildcard as my post today!

Grilled Pork Salad

This is just an awesome salad, not only because it’s (mostly) healthy, but also because it includes grilled pork. Of course, if you keep Kosher, you’re Muslim, vegetarian, vegan, etc., substitute something that works for you. You can probably still use this marinade:

3 tablespoons red wine vinegar
1/4 cup of olive oil
1 teaspoon salt (or seasoning salt, if you like)
1 teaspoon cayenne pepper
2 cloves of garlic, minced
1 or 2 tablespoons of fresh sage, chopped (or use dried sage, what do I care?)
2 or 3 tablespoons of good mustard (your choice here; I used the spicy brown stuff)

Mix all of these ingredients together in a bowl. Then, get 1 to 1 1/2 pounds of pork. I used a pork tenderloin from the local Trader Joe’s. Then, slice or dice it how you want. You want to make strips? Go ahead. Slice it like steak? Okay. I cut it up into bite sized portions (that’s how it was going to go onto the plate anyway). Then dump it all into the marinade for about 30 minutes. It will look like this:

While the pork is swimming around in all that mustardy-sagey goodness, get to work on the salad. Everybody has their own way to do a salad, so I’m not going to give a recipe. Okay, I am, but it’s really more of a description of the salad I made. So that’s not a recipe, is it?

1 head of Romaine lettuce
1/2 of a Radicchio
1 cup of broccoli slaw (about a handful or two)
1/2 cup of chopped carrots
1 or 2 large green onions (also known as scallions; but I grew up eating these things, and they were never called scallions then, so I can’t bring myself to call them that now)
1/2 cup of sunflower seeds
1/2 cup of dried cranberries

Mix it all together in a bowl, and set it aside. When you’re finished grilling the pork (USDA recommends that the pork be cooked to an internal temperature of 145 degrees), let it rest for at least 5 minutes before slicing, if you have to do that. As stated above, I had mine in bite-sized portions already, and cooked them in one of those cage-like things people grill their vegetables in.

By now, all you have to do is place the salad on the plate and dot it with the pork. Finish it off with Feta cheese and some tomato, if you like. The Great Spousal Unit made me include the crutons you see in the picture (“There are NOT enough carbs for you in this meal!”).
This recipe makes at least 4 servings, unless you’re really hungry. Estimated carb count per serving you see above: 26
Disclosure: Carbohydrate counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.








A Disclaimer
I have no medical training. If you consider anything written here as medical, legal, financial, or any other kind of advice, you’re out of your mind. Please speak to a licensed professional before making any changes that might affect your health. Any of the original content found on this site is my property and should not be reproduced, copied, or otherwise used without the author’s expressed written consent.

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