Our friends at dLife have diabetic-friendly recipes for YOU!
The period between Thanksgiving and Christmas is chock full of festive celebrations of the season with friends and family. But for people with diabetes who have to be mindful of what they eat because of their disease, seeing all those scrumptuous desserts and dishes at all these parties is enough temptation to cause you to give in and put your life in danger.
That's why our friends at dLife have come to the rescue with a very special Holiday Recipes site featuring over 1,200 recipes of all kinds designed specifically for people with diabetes to help them enjoy the holidays without jeopardizing their health. You'll find all the ingredients and even some special how-to videos about how to make these recipes using this resource.
These recipes are even good for those people who are watching their sugar intake as well as anyone following a low-carb diet. Be sure to read the ingredients carefully and make appropriate substitutions for reducing carbs (i.e. heavy whipping cream for milk, Splenda for honey or sugar, almond flour or Carbquik for white flour, use Dreamfields instead of regular pasta, etc.).
A complete nutritional analysis is included with each recipe so you know exactly what you are eating. Use this special recipe web site from dLife all throughout the holiday and never feel deprived when everyone else is eating and enjoying themselves again! Now you'll be able to spoil yourself during the holidays even with your diabetes.
Special thanks again to our friends at dLife, airing Sunday nights on CNBC, for making these recipes available to the public. Whether you are diabetic or not, these recipes will absolutely hit the spot.
Wanna see a sample of a few of the delicious recipes available?
BBQ BACON-WRAPPED SHRIMP W/BASIL STUFFING
32 fresh or frozen large shrimp in shells
Basil Stuffing
32 basil leaves, coarsely chopped
2 teaspoons freshly grated Parmesan cheese
2 cloves garlic, minced
16 slices bacon, cut in half
3/4 to 1 cup bottled barbecue sauce
Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.
For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.
Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.
CAULIFLOWER "MASHED POTATOES"
1 head of cauliflower
1 clove of garlic
1 leek, white only, split in 4 pieces
2 tbsp. Butter
Pepper to taste-if you are not salt sensitive, you may add some salt
1. Cut up the cauliflower into small segments.
2. Steam the cauliflower, garlic and sliced leek till completely tender, approximately 20 - 30 minutes.
3. While still hot, puree the mixture in a food processor till it resembles potatoes.
4. For a smoother texture, the blender can be used afterward.
5. Add a little water if the mixture seems to dry.
6. If you are not salt sensitive, you may season with salt and white pepper to taste and add the butter to round out the flavor and texture.
THREE KINGS COLORFUL QUESADILLAS
8 ounces cream cheese
1/4 teaspoon garlic powder
8 small flour tortillas (try La Tortilla Factory)
2 cups fresh spinach leaves or 9 oz. frozen, thawed and squeezed dry
1 cup chopped sweet red pepper
1 cup crumbled feta cheese or other cheese
1. In a small bowl, combine the cream cheese and garlic powder.
2. Spread about 2 Tablespoons of the cheese mixture on each tortilla.
3. Sprinkle about 2 Tablespoons red pepper and cheese on one half of each tortilla.
4. Add spinach: 1/4 cup if using fresh leaves OR 2 Tablespoons if using frozen. Fold tortillas in half.
5. Heat a large skillet over medium heat until hot. Put 2 folded tortillas in skillet and heat for 1-2 minutes on each side or until golden brown.
6. Remove quesadillas from skillet, place on platter and cover with foil to keep warm while cooking the remainder.
7. Cut each quesadilla into 4 wedges. Serve warm.
SANTA'S PASTA SALAD
3 cups Dreamfields Pasta
1/2 cup chopped celery
1 medium chopped bell pepper
1/2 cups diced carrots
1/2 cup chopped broccoli
1/3 cup mayonnaise
1 1/2 Tablespoon garlic powder
1/4 teaspoon black pepper
1. Cook pasta according to package directions.
2. Drain and place in bowl or pan.
3. Add the rest of the ingredients and mix well.
4. Cool in refrigerator before serving.
SILVER BELLS SPINACH DIP
1 10-oz package frozen chopped spinach or broccoli, thawed
2 Tbsp red wine vinegar
3 garlic cloves, minced
1 Tbsp fresh minced mint
1 cup sour cream
Fresh ground pepper to taste
Let the spinach defrost. Once defrosted, drain all the water until spinach is completely dry. Add all ingredients to the spinach by hand and mix together. Put in refrigerator for 2 hours. Serve with bread, crackers, vegetables, pita wedges, breadsticks.
Access the Holiday Recipes web site from dLife TODAY!
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