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Smoothies

Posted by Midnight Dust on June 21, 2012 in Recipe Alert

Rob and I have started eating smoothies in the morning. Its good for Rob because I guess he doesn’t believe in breakfast, unless its payday which apparently means breakfast buritos. Anyways, I’ve been on him for years about eating more while at work. I kid you not, that man eats like a cup of cottage cheese and thai spiced cashews all day and drinks coffee. That’s it. Then he wonders why his sugar is so low when he gets home or why he has no energy through-out the day dispite his 2 large coffees with double-shots of espresso in each.

Then we bought the Vitamix. I’ve wanted this bad boy ever since I read the raw food cookbook I raved about last year. Finally with the idea he got from his friend about making green smoothies in the morning, the blender is MINE!!!! Well, I guess ours. But make no mistake. That blender loves me more, much like our cats. Don’t tell Rob though, he lives in denial on both counts. I could have purchased it on my own but I have a hard time spending that much money on an item I may use only once a month. When Rob mentioned he would be interested in using it for breakfast, its like the sun broke through the clouds and a ray of light fell upon the ATM linked to our joint account. I am more than happy to spend half that amount on an item I only use once a month…much like shoes. Not that I have ever spent $200 on shoes but if I fell in love with them…who’s to say I wouldn’t.

Anyways, it has been an adventure trying to balance out a tasty drink made with fruit and kale. You would think tasty sweet fruit would over power anything, but that is not the case. That raw kale punches you right in the taste buds. My first attempt produced a grainy green glop that I eventually threw out because I really believed the taste would kill me.

After a couple of weeks of testing, I think we finally have something down that isn’t too high in carbs, contains proteins and the right kinds of fat. Though I think Rob is afraid to shop with me now because he figures what ever crazy unidentifiable food item I put in my cart is going to end up in his smoothie cup later, like beet greens. He’s probably correct.

Our current ingredients for 2 servings are:
1 tbsp raw almonds
1 tbsp chia seeds
2 scoops whey protein powder (approx 20g of protein)
1 banana
1/2 c frozen fruit (strawberries, cherries)
Kale filled to the top of the blender
1 c water.

Myfitnesspal says the nutrition for 1 serving is-
Calories: 321
Carbs: 32
Fat: 9
Protein:27

I’ve also made this with silken tofu and yogurt in place of whey but the protein powder I bought is vanilla flavored which I SWEAR helps get rid of the kale taste and I need that.

With 2 cups Fage Greek yogurt (plain, 0% fat)
Calories:318
Carbs:36
Fat:6
Protein:31

With 1/2 a packgage of Nasoya Silken Tofu
Calories: 301
Carbs: 29
Fat: 11
Protein: 18
I played with a coffee, banana, tofu shake recipe I found online and I really liked it except I can’t do milk so I used more coffee. For those who may not know, I’m convinced that by drinking cow’s milk, my skin will smell like sour milk. You’re thinking I’m crazy and its all in my head but its real and its also really gross! Rob was not a fan so I haven’t made it since but it’s worth checking out.

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Cheesy Goodness

Posted by Midnight Dust on January 14, 2011 in Recipe Alert

I know macaroni and cheese is the furthest from healthy town but I was craving it and I had to have it right now! Although I tried really hard to make it even a tiny bit ok for Rob, I feel my attempts were futile.

This is for a pretty big pot of mac and cheese:

First I got the water for the noodles going.  I used whole wheat, Eating Right, noodles which take about 12 minutes to cook so I just kept an eye on them the entire time the sauce was cooking. 

For that amazing item, I started by sautéing 1/2 cup of chopped onion in a large pot until they were soft and then tossed in a couple chicken breasts that were cut up into small pieces, a little black pepper and garlic.  When the chicken was fully cooked, it was taken off the stove and placed to the side.  Using the same pot as the chicken was cooked in, heated up 3 tablespoons of butter.  When it melted, 3 tablespoons of whole wheat flour and one clove of minced garlic were added and was stirred constantly until it had a nice paste consistancy.

It was time to slowly add the milk. I used 1 cup of light soy milk, 1/2 cup of cow’s milk and 1 tablespoon of white wine. The soy lowers the carb and fat but the cows milk gives it the taste I love so much. When the milk mixture was hot and starting to thicken up,  I started putting in 1 1/2 cups of 2% cheddar cheese a handful at a time, stirring constantly until the mixture was creamy.  

As soon as the sauce and the noodles were done cooking I added everything, including the chicken, to the big cheesy pot.

So there it is.  Again, i can’t say it was the healthiest meal I’ve ever made but it was freaking fantastic.

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More pumpkins…I swear its the last time until next year

Posted by Midnight Dust on January 4, 2011 in Recipe Alert

I had to comment on this further. Again…two and a half freaking pumpkins and the muffin recipe only calls for 1 cup of pureed pumpkin. I can only make my roommates eat so many muffins!  Due to a last minute email from my family asking me to make a pumpkin pie, I decided I’d try using fresh instead of canned. It was really good! I ended up baking it longer than usual but that could be because I used soy milk and Truvia. Anyways here is the recipe: Homemade fresh pumpkin pie recipe. I preferred this recipe as I was trying to avoid evaporated milk. No real logical reason of why I don’t like evaporated except…milk in a can is just not right.

The pie was so clean and delicious. Everyone at my parent’s loved it too so keep that recipe tucked away for next year.

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Holiday NomNom

Posted by Midnight Dust on January 4, 2011 in Recipe Alert

My Obaachan (Japanese for grandmother) was a great cook and baker. Every year for Christmas she would produce pounds of cookies and popcorn balls. These little treats are my favorite memory for the holiday season. I have lived without ever since she passed away 2 years ago. For some reason this year has been especially hard on me as we were really close and I miss her. I thought that maybe I could help revive her memory by making the much coveted sugary snacks that I love oh so much. Of course, there has to be a twist since this is…a website about foods I feed my diabetic boyfriend. This should be fun, frustrating and memorable.

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First…the recipe. Courtesy of my Aunt Rhonda since I lost it in a hard drive crash.

1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp. almond extract
4 1/2 cups all-purpose flour
1 tsp. baking soda

Icing:
powdered sugar
almond extract
food coloring

In large mixer bowl, beat butter and sugar at medium speed until fluffy. Add eggs and almond extract. Beat until blended.

In a medium bowl, mix flour and baking soda. Add to creamed mixture 1 cup at a time, beat at low speed after each addition.

Wrap dough in plastic; refrigerate at least 1 hour but no more than 1 1/2 hours. (If dough is refrigerated longer, let it soften at room temperature one hour before rolling.)

Preheat oven to 350 degrees. Roll out dough 1/4-inch thick on well-floured board. Keep dusting with flour to keep dough from sticking. Cut out cookie with cookie cutter.

Place cookie on cookie sheet lined with baking parchment. Bake 5 to 7 minutes or until cookie is set but edges have not yet started to brown. Remove from oven and cool 1 minutes on cookie sheet. Remove and cool completely on cooling rack.

For the icing. Mix the powdered sugar with almond extract and color of choice until it looks like a paste. I used the back of a baby spoon to apply the color to my cookies. I’m still not sure why I have those spoons in the first place (no kids), but I found them to be quite useful.

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I substituted regular flour for Red Mills gluten free all-purpose flour and the sugar with Truvia. I did this alongside a batch of regular cookies and right away I saw the difference. The diabetic cookies didn’t feel or look like dough. It was very dry and crumbly. I’ve this stated before, I don’t get the science of baking so when something doesn’t look right, I get the deer in headlights look on my face and quickly start searching for places to hide my catastrophe. Taking Rob’s suggestion though, I added an extra egg and put the mixture in the fridge for an hour. When I pulled it out, it was way stickier than I would have liked. Again…deer in headlights – maybe no one will notice if I hide it behind the microwave.

But then I figured, why not add more flour? That worked out pretty well. I kept adding flour until it stopped sticking to my fingers. The dough was a bit softer than the regular batch I made but it was soooo much easier to roll out and cut. I baked it as usual, leaving it in for the full 7 minutes and Voila! Diabetic friendly sugar cookies. I felt a mixture of excited and fear for someone to try them. I brought a heart shaped cookie to Rob (yes we are quite disgusting like that) and the verdict??? They tasted very similar to my regular cookies but had that taste of truvia and a little something extra I can’t describe from the flour.

Over all, I’m pretty happy with the way they came out. So much, its going up on the website under Special Treats when I get the recipe down a bit. After making the cookies I read the back of the gluten free flour package. It suggested using Xanthan gum when baking. I’ve never used that before so we shall see in take two of “baking questionable cookies for my poor man to try”.

I didn’t try the popcorn balls yet since I ended up working the week I thought I would have off but I will get to that! Once I make sugar free corn syrup. Man I almost can’t wait to blog about that one…


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Flour Roulette:Making Bread

Posted by Midnight Dust on December 16, 2010 in Uncategorized

I pick up all kinds of flours, brans and seeds to add to my meals.  They usually just sit in my cabinet or fridge waiting for that special moment of “lets possibly mess up this baking recipe”.  Its a fun game I fondly call flour roulette.  I just don’t get the science of baking and to me all flours are the same.  That is not really the case though.  I wanted to make this amazing bread using garbanzo, soy, brown rice, rye and various other flours. When it came out of the oven, it was a dense brick. It tasted good but not really classic bread like…more like a dry cake that you wouldn’t give to anyone you actually liked.

So, why bake my own?  It’s not a huge deal to find bread for Rob to eat.  I mean its bread, its carb, its whatever, he expects to take insulin.  I just really wanted to make something for him that was good, healthy and amazing with as little all purpose flour as possible.  I got the idea from a friend of mine who had started a cooking blog http://gypsychef.wordpress.com.   I was so impressed with the fact that she would make her own bread to save money.  For whatever odd reason at that time, I didn’t use her recipe and instead followed one I found online using 100% whole wheat flour, no white.  That turned out great but I wanted healthier!  That’s when the edible paper weight came into existence.  After talking to my friend about it, I finally followed her easy recipe and I have to say, it’s pretty great.

This all happened about a year ago.  I’m blogging it right now because I remembered a recipe on her site for clementine cake (by Nigella Lawson) which intrigued me and I just spent 3 days trying to find it.  I could have simply sent her an e-mail but that takes away the fun out of facebook stalking and going through her life one post at a time. I also thought it might be a good time to talk about my epic bread failure because of my lack of any baking skills.   You just can’t make it up as you go along like with cooking. I plan on making the cake this weekend, along with my grandmother’s christmas cookies.

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Never watched the real housewives

Posted by Midnight Dust on December 10, 2010 in Recipe Alert

However, due to my mom recommending I check out a recipe site, I found myself reading Bethenny Frankel’s book, Naturally Thin. Originally I bought it for the desserts as she suggests using oat flour and soy, which I thought would be perfect for Rob. I spent 2 days browsing before I actually read the book all the way through.




That was my first introduction to why organic is the better choice (and eventually led me to raw food). I have to say her book spoke to me on a humor level. That woman cracks me up with her very basic “you know this is true” comments. Because it is true and we all know it deep down. Her system is what got me out of measuring my food and dieting, which has made me a happier woman. Let me stop rambling about life changing events though and get to the food…

I have made about 50% of the recipes in her first book and I really liked them. The oatmeal, banana, chocolate chip cookies are fantastic. They have less of a crisp cookie feeling, leaning more towards a muffin…but whatever. No dairy, egg or wheat…sweet! I take them to all the hottest parties (ie. dinner at a friends house). My favorite snack is a play off of her faux cheesecake recipe. I ran out of cottage cheese and really didn’t feel like blending anything so I used ricotta cheese, cocoa powder, vanilla extract and agave. It tastes like a dark chocolate puffy cloud of joy when I’m craving chocolate. I love that its healthier than a twix bar and with the low fat cheese, its much better for Rob too. (I use more cocoa than I do agave). Bethany’s Zucchini soup is pretty good, though Rob will only eat it with lots of spices so I end up adding 2 cloves of garlic and a tablespoon of fresh ginger. To add spice, I roast red peppers and pureed them with chili oil then swirled it into the soup. It gave it some nice color.

Out of everything though, if I could have 2 minutes with Bethenny, I’d tell her the part about her book I will always treasure was her suggestion to buy an emmersion blender. That thing is AMAZING! I can’t use it enough. No really. I have to puree more food items. If you’re making that investment, go for the stainless steel. Its stupid easy to clean and I bought mine for about $30.

Oh now might be a good time to mention our privacy policy in case you haven’t browsed the rest of my website.

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Have some time on your hands?

Posted by Midnight Dust on December 7, 2010 in Recipe Alert

I was sick yesterday and when I finally got myself off the couch, I figured to keep me from sleeping, I would make a nice big dinner for everyone in the house.  There was a diet that I use to follow religiously until I realized I felt foolish measuring my food all the time.  All the time! I use to keep measuring cups at work.  /blush. Its called The Formula: A Personalized 40-30-30 Fat-Burning Nutrition Program, written by a husband and wife team, Joyce and Gene Daoust.  Although I don’t follow it anymore I kept the books because I still LOVE the recipes and make a huge pot of soup or chili at least once a month.  Yesterday it was Jambalaya with pearl barley.

I’m a huge fan of meat having a unique flavor that stands out from whatever soup I’m making.  To accomplish this, I bought marinated chicken breast and turkey ham.  They were both cooked separately in a pan until blackened.   The turkey ham was already cooked when I bought it, but I find the taste to be a bit blah.  I wanted a smokey burnt flavor that could easily be recognized as not to be confused with the squishy vegetables hanging out in there.   It came out pretty good, I was really happy with it.  The only draw back to this dish which goes along with this posts title;  It took me almost 3 hours from start to finish to make it.  The prep isn’t too bad but after your soup comes to a boil, you let it simmer for an hour and a half in order to cook the barley and let all the flavors come together.

As a side dish, I loosely followed a recipe I got from my step-mom.  I, of course, made it a bit more diabetic friendly by leaving out brown sugar.  Steamed brussel sprouts and beets brushed with chili oil and sugar free maple syrup then sprinkled with white pepper and sea salt.  Rob hates brussel sprouts but he will eat these any day of the week.  That is definitely going on the recipe site…as soon as I get some nice pictures! 

Along with the Jambalaya, my favorite recipes from there include Chili, Beef Barley Soup, Taco Soup and various desserts.  The desserts are pretty interesting since they include whey protein. One of the quick ones I make when I’m craving chocolate is microwave brownies.  I have to be careful because I tend to eat a lot of them.  For the most part they are pretty good for you if you use whole wheat flour and truvia but anything can stop being healthy when you eat a large bowl of it.

Here are a couple other books by the same couple that I use:

For the actual dieting part of these books, I will say that when I followed it I lost 20lbs and felt great! But I wasn’t able to keep it up because its all about measuring your foods and that just isn’t me. I really don’t want to stand in the kitchen at work measuring 1/3 cup of cottage cheese and 2 tsp of sunflower seeds.

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What to do with left over pumpkins.

Posted by Midnight Dust on November 30, 2010 in Recipe Alert

Due to my fail at liking the raw food pumpkin pie, I had 2 1/2 whole pumpkins left over.  In my search to get rid of these I found a recipe for Whole Wheat Pumpkin Muffins with Cranberries and Walnuts.

First I followed the directions here on how to cook and puree the pumpkin:http://www.pickyourown.org/pumpkincooking.php.

Next I used the recipe below except I changed 3 things. Instead of buttermilk, I put 2/3 tablespoon of lemon just into a measuring cup and filled the rest with light soy milk until it reach 2/3.  I let it sit for 5 minutes before mixing in.  (Why?)Second, the recipe called for 2 1/2 cups flour.  I used 2 cups whole wheat and then mixed that last 1/2 cup with whole wheat, vital wheat gluten and wheat germ.  I also used agave instead of honey.  Finally  I sprinkled  some nutmeg, cinnamon and ginger on the top of each muffin.

http://pinchmysalt.com/2007/11/20/whole-wheat-pumpkin-muffins-with-cranberries-and-walnuts/

My math may be totally off but when I added the carbs of all the big stuff, I came out to approx 25g of carb per muffin.  Rob loved them!  I’m actually going to make more tonight when I get home and bring them to work.


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Diabetics and Holidays; Evil wrapped in autumn colors and Christmas cheer

Posted by Midnight Dust on November 30, 2010 in Uncategorized

I don’t think this time of year is awesome for any diabetic unless you are 100% on your game…and even then mentally its probably still rough. Its so sad that Rob woke up Thanksgiving morning and said “Allllright, bring on the headaches and sweating”.  Its so true though.

If we ate at home, it might not be as bad.  I could make some cauliflower mashed “potatoes” and healther versions of all his favorites.  It would still be hard but nothing like 2 dinners with the most amazing carbalicious foods in the world.

First was “lunch” at my parents.  Turkey, Stuffing with spicy sausage, pasta salad, roasted brussel sprouts, green beans in bacon drippings, sweet yams with marshmallows, baked beans and a slice of pumpkin pie hidden under whipped cream from a can.

Next was dinner at a friends: Sweet yams in a bourbon sauce topped with marshmallows; amazing cheesy pasta with jalapenos, cheesy potatoes, stuffing with ground beef, pot roast, turkey, fresh green bean casserole in homemade mushroom soup (my contribution), mashed potatoes w/ gravy, pumpkin pie, peanut butter pie, banana cream pie and 2 cheesecakes.

It was all amazing and ended with Rob’s sugar spiking the highest it has been in…well I guess a year, ha.  This is one of those moments where you have to have a stupid amount of will power to not want to eat everything on the table.   Rob tried to pick and choose and I think at the end it was…what on this table is worth the price I’ll pay later.  Not so much on the potatoes and gravy but the yams and cheesy pasta, didn’t stand a chance.

I just feel bad for him, knowing he’ll get sick.  I chose this time to sit on the side lines and let him do what he wants.  He knows the risks and didn’t need me jumping and pointing at everything on his plate.  I let him know when he started to feel sick, we could leave no problem.

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More on Raw Food Desserts

Posted by Midnight Dust on November 30, 2010 in Uncategorized

I’ve been diving into that raw food book I bought earlier this year and I’m loving it more and more.  So far, my favorite dessert is the Apple Pie.  Its like nothing I’ve ever  had.  I never eat cooked apples, I know I’m odd and un-american (whatever that means), so this was truely a brilliant idea.  I made it for a BBQ and everyone was blown away.  Seriously, if anything you should buy this book for that recipe alone.  It has an almond crust with an orange/date syrup to wrap around crisp apple slices.  To make it interesting, I used 3 different types of apples:  grannysmith, delicious red and Fuji (my fave!).

Another one I like to make quite often is the blueberry cobbler.  Its freaking awesome!  I ran out of blueberries once and added in extra blackberries and it was just as good if not better.  My favorite part about this recipe is the seed crust.  It crumbles just like a good cobbler should.  Personally I’m a fan of oozing fruity goodness, that you just can’t really get with the raw food version, so I put it in the oven on the lowest heat for 10 minutes, just to make it warm and it was like a little bit of blue heaven in my mouth.

With the recent holiday, I decided to try the autumn pumpkin pie.  Pumpkin pie is my weakness.  I could have just eaten 4 lbs of rich heavy foods and I’d still want a bite of the pumpkin goodness only a pie can dish out.  And by a bite I mean 1 whole piece and by 1, I probably mean 2-3.  Although this raw food version was clean tasting and yummy, it didn’t quite hit that craving like I had hoped.  Don’t get me wrong it was very good with its pumpkin seed crust but it was suuuuuppppeeerr raw pumpkiny.  One of my friends said it tasted like a yam or squash pie.  Which if that is what you’re looking for, you should make it right now.  I ended up making a regular pumpkin pie with agave nectar instead of sugar and called it damn good enough for my diabetic sweetheart!  I was just too spent after getting no sleep to make it healthier.  Although not sure if pumpkin is the way to go since its so high on the GI…which will bring me to my next post about Diabetics and Holidays; Evil wrapped in autumn colors and Christmas cheer.

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